Recipe: Mushroom, Biltong & Potato Chowder

Serves 6 – 8


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


  1. Heat the oil in a pan and gently fry the onion for 5 minutes.
  2. Add the garlic, butter and flour and cook for 2-3 minutes.
  3. Stir in the mushrooms and cook for 5 minutes.
  4. Increase the heat and add the white wine. Cook for 2-3 minutes.
  5. Add the chicken stock, potatoes and thyme. Cook for 10 minutes.
  6. Stir in the milk, cream and biltong and season to taste. Simmer for 2 – 3 minutes.


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