Creamy Fontina Wild Mushroom Chowder for Cozy Evenings Tips, FAQ & printable recipe

Tips for success

For an even deeper flavor profile, consider sautéing the mushrooms in a separate pan with a little butter until they are golden brown before adding them to the slow cooker.

While not strictly necessary, this extra step caramelizes the mushrooms and adds a complex, nutty layer to the finished chowder. If you choose to do this, ensure the mushrooms have cooled slightly before placing them into the slow cooker.

If you prefer a thicker chowder, you can mash a few of the cooked potato cubes against the side of the slow cooker before adding the cheese. The released starch from the potatoes will naturally thicken the broth, creating a heartier body. This technique is a simple way to adjust the texture to your personal preference without needing to add extra thickeners like flour or cream.

Variations

• Herb-Infused Chowder: Add a tablespoon of fresh thyme leaves or a sprig of rosemary to the slow cooker along with the broth. The herbs infuse the liquid during the long cooking time, providing a bright, aromatic contrast to the earthy mushrooms and creamy fontina.
• Garlic and Onion Boost: Sauté two cloves of minced garlic and half a diced yellow onion until translucent before adding them to the slow cooker. This builds a more robust aromatic base that complements the mushroom seasoning and adds depth to the overall flavor profile of the chowder.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freezing is not recommended as the creamy texture may separate upon thawing.

Reheat

Reheat gently on the stovetop over low heat, stirring occasionally until warmed through.

Allow the leftover chowder to cool for no more than two hours at room temperature before transferring it to an airtight container. Properly sealed, the chowder will maintain its quality in the refrigerator for up to three days.

When reheating, do so gently over low heat on the stovetop, stirring occasionally, to prevent the cheese from separating or the soup from scorching at the bottom of the pan.

This chowder is an excellent candidate for making ahead, as the flavors often improve after sitting for a day. Prepare the recipe as directed, let it cool completely, and store it in the refrigerator.

When ready to serve, reheat it slowly on the stove. If the soup appears too thick after refrigeration, simply add a splash of vegetable broth to adjust the consistency to your liking before bringing it to a gentle simmer.

Serving ideas

Serve the chowder in warmed bowls to keep it hot for longer. Because the soup is quite rich, it pairs beautifully with crusty sourdough bread or a simple side salad dressed with a light vinaigrette. The acidity of the salad helps cut through the creaminess of the fontina, while the bread is perfect for mopping up every last drop of the velvety broth at the end of the meal.

For a touch of elegance, garnish each serving with a sprinkle of fresh herbs like thyme or chives. A light dusting of freshly cracked black pepper also enhances the earthy notes of the wild mushrooms.

These simple additions elevate the presentation and provide a fresh contrast to the deep, savory flavors of the chowder, making it a wonderful dish to serve for casual gatherings or quiet family dinners.

Frequently asked questions

Recipe card

Creamy Fontina Wild Mushroom Chowder for Cozy Evenings

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 1 lb wild mushrooms, sliced
• 2 cups diced potatoes
• 1 packet mushroom seasoning
• 4 cups vegetable broth
• 1 cup fontina cheese, shredded

Instructions

1. Place the sliced wild mushrooms into the bottom of the slow cooker. Scatter the diced potatoes evenly over the mushrooms. Sprinkle the mushroom seasoning packet over the top of the vegetables.
2. Pour the vegetable broth into the slow cooker over the layered ingredients. Cover the slow cooker and cook on low for 4 to 6 hours until the potatoes are tender.
3. Stir in the shredded fontina cheese until it is fully melted and the chowder is velvety. Serve hot in bowls.

Contains: milk

Estimated nutrition per serving

Calories

280

Protein

8.5 g

Carbohydrates

32 g

Fat

14 g

Fiber

4 g

Sugar

3 g

Sodium

750 mg

Automatic estimate from the ingredient list, not laboratory-verified.