Mushroom Potato Chowder

Adapted from https://damndelicious.net/2018/09/10/mushroom-potato-chowder/

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Step 1

Melt butter in a large stockpot or Dutch oven over medium heat.

Step 2

Add mushrooms and shallots. Cook, stirring occasionally, until tender, about 6-8 minutes. Stir in garlic until fragrant, about 1 minute.

Step 3

Whisk in arrow root until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the pot.

Step 4

Stir in chicken stock, thyme and bay leaves; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer for 10 minutes.

Step 5

Stir in potatoes; cover and simmer until tender, about 10 additional minutes. Remove from heat; stir in coconut milk and parsley.

Step 6

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Step 7

Serve immediately.