Mushroom Chowder

You'll forget all about the clams when you taste our chowder! Use vegetable broth and easily make it vegetarian - either way, you'll love how creamy our Amish Roll Butter makes it.


  • 1 pound of Button Mushrooms or Cremini Mushrooms
  • 1/2 cup Onion, chopped
  • 1/2 cup Minerva Dairy Amish Roll Butter, melted
  • 1 lb. Mushrooms
  • 1 cup Potatoes, chopped
  • 1 cup Celery, chopped
  • 1/2 cup Carrots, sliced
  • 1 tsp. Salt
  • 1 tsp. Pepper
  • 1 Tbsp. Flour
  • 3 cup and 2 Tbsp. Water
  • 1 cup Milk
  • 1 tsp. Chicken Broth
  • 1 Tbsp. Chives
  • 1 Tbsp. Parsley
  • 1 Tbsp. Celery tops


Melt Amish Roll Butter over medium heat and sauté onions, carrots and
celery until softened and fragrant. Add the potatoes, mushrooms, celery
tops, chives, parsley, and seasonings and cover, simmering for 20 minutes
or until potatoes are tender.

Prep Time:


6 servings

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