Mushroom, biltong and potato chowder

Simmered in a creamy broth, the mushroom, biltong, and potato chowder offers a delightful mix of textures and tastes, making it the perfect meal for chilly evenings.

Serve it with crusty bread for a complete dining experience that showcases South African ingredients in a cosy, delicious way.

It is a heartwarming American chowder with a South African twist.

This meal serves up to eight people.

Ingredients  

• 30ml oil
• 1 onion, chopped
• 1 clove garlic, crushed
• 60g butter
• 30ml cake flour
• 500g button mushrooms, sliced
• 80ml white wine
• 1.25 litres chicken stock
• 1 potato, cut into cubes
• 3 sprigs thyme
• 375ml milk
• 125ml cream
• 150g ground, fine biltong
• salt and milled black pepper

Instructions 

Stir in the milk, cream, and biltong and season to taste. Simmer for 2–3 minutes.

Heat the oil in a pan and gently fry the onion for 5 minutes.

Add the garlic, butter, and flour and cook for 2-3 minutes.

Stir in the mushrooms and cook for 5 minutes.

Increase the heat and add the white wine. Cook for 2-3 minutes.

Add the chicken stock, potatoes, and thyme. Cook for 10 minutes.

Print

Recipe of the day: Winter warmer Mushroom, biltong and potato chowder

Warm up this winter with a comforting bowl of Mushroom, Biltong, and Potato Chowder. This hearty recipe combines sautéed mushrooms and diced biltong for a rich, savory flavor that pairs beautifully with tender potatoes. Simmered in a creamy broth, the chowder offers a delightful mix of textures and tastes, making it the perfect meal for chilly evenings. Serve it with crusty bread for a complete, satisfying dining experience that showcases South African ingredients in a cozy, delicious way.

• Author: Thami Kwazi
• Prep Time: 20minutes
• Cook Time: 20minutes
• Total Time: 40 minutes
• Category: Culinary Collection, Soups, Breads and Stews
• Cuisine: American, South African Servings

• 30 ml oil
• 1 onion, chopped
• 1 clove garlic, crushed
• 60 g butter
• 30 ml cake flour
• 500 g button mushrooms, sliced
• 80 ml white wine
• 1.25 liters chicken stock
• 1 potato, cut into cubes
• 3 sprigs thyme
• 375 ml milk
• 125 ml cream
• 150 g ground, fine biltong
• salt and milled black pepper

• Heat the oil in a pan and gently fry the onion for 5 minutes.

• Add the garlic, butter and flour and cook for 2-3 minutes.

• Stir in the mushrooms and cook for 5 minutes.

• Increase the heat and add the white wine. Cook for 2-3 minutes.

• Add the chicken stock, potatoes and thyme. Cook for 10 minutes.

• Stir in the milk, cream and biltong and season to taste.

  Simmer for 2 – 3 minutes.

Nutrition

• Serving Size: Serves: 6 – 8