Potato Chowder Soup I80 Reviews
- Prep: 20 min
- Cook: 30 min
- Ready In: 50 min
“This is a creamy, cheesy soup that is easy and delicious! Great in bread bowls.” - by Thea
Original recipe yields 8 servings
- 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.
- Meanwhile, combine butter, milk and flour in a small saucepan over medium-low heat. Stir constantly until smooth and thick.
- Pour milk mixture into cooked vegetables. Stir in corn and cheese until cheese is melted. Serve.
Amount Per Serving (8 total)
- 359 cal
- 19.7 g
- 34.4 g
Based on a 2,000 calorie diet
Reviews (80)Rate This Recipe
"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 ch..." See moreicken stock instead of water for a little fuller flavour. Easy recipe - I will definitely make it again! "
"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..." See more 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!"
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