Potato Chowder Soup I

Potato Chowder Soup I

84 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Thea
Recipe by  Thea

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

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  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 (84)

Rate This Recipe
Nicole M
52

Nicole M

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 regular corn with one can sween creamed corn, 2 cloves garlic, and replaced the water to cover the veggies with chicken broth, 2 bay leaves, replaced 1 C of milk with 1 C 1/2 & 1/2 (I used fat free milk and fat free 1/2 and 1/2), 1 teaspoon worchester sauce, 1/8 tsp red pepper powder, 1/4 tsp white pepper. The red potatoes and red onions add beautiful color. The oriinal ingredients while good, where a bit blan. This was a huge success and everyone wanted the recipe and got seconds. I also put a side of crispy bacon bits to sprinkle on the top after spooned into the bowls! PERFECTO!

SWEETERANGIE
46

SWEETERANGIE

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 use chicken stock instead of water for a little fuller flavour. Easy recipe - I will definitely make it again!

DTULANIAN
25

DTULANIAN

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

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 359 cal
  • 18%
  • Fat
  • 19.7 g
  • 30%
  • Carbs
  • 34.4 g
  • 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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Old-Fashioned Potato Soup

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Creamy Potato Soup