Potato Chowder Soup I

Potato Chowder Soup I

91
Thea 2

"This is a creamy, cheesy soup that is easy and delicious! Great in bread bowls."

Ingredients

50 m {{adjustedServings}} servings 359 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 359 kcal
  • 18%
  • Fat:
  • 19.7 g
  • 30%
  • Carbs:
  • 34.4g
  • 11%
  • Protein:
  • 14.8 g
  • 30%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 901 mg
  • 36%

Based on a 2,000 calorie diet

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Directions

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  1. Place potatoes, carrots, celery, onion and salt in a large pot with water to cover. Bring to a boil, reduce heat and simmer 20 minutes.
  2. Meanwhile, combine butter, milk and flour in a small saucepan over medium-low heat. Stir constantly until smooth and thick.
  3. Pour milk mixture into cooked vegetables. Stir in corn and cheese until cheese is melted. Serve.
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Reviews

91
  1. 113 Ratings

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This is a great chowder for a cold fall/winter night! To make it quicker I got the frozen angle cut carrots, red potatoes (frozen then quartered), precut red onions (frozen), replaced one can r...

Yummy Soup! My kids gobbled it up and asked for seconds. Before adding the butter/milk mixture I put half of the cooked veggies in the blender. This made the soup extra creamy. Next time I will ...

My family loved it. I did cook the potatos in my homemade chicken broth...and added a drop of worchester sauce... yumm daniel