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Potato Chowder Soup II

Potato Chowder Soup II

  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
CHRISPEG_2000

CHRISPEG_2000

After trying the most wonderful potato soup at a local market I tried to come home and duplicate it. It didn't turn out exactly the way I wanted but I found my version better. I got the name Potato Chowder soup because when my husband tried it he thought it tasted like a chowder. Also a can of corn could be added as a quick variation. Very tasty and warms the soul on a dreary damp day.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 281 kcal
  • 14%
  • Fat:
  • 8.7 g
  • 13%
  • Carbs:
  • 42.9g
  • 14%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 604 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

  1. In a large saucepan over medium heat, cook bacon until crisp. Remove bacon from pan, leaving drippings. Cook onion in drippings until tender. Stir in celery salt, potatoes, carrot and broth. Bring to a boil, then reduce heat and simmer until vegetables are tender, 20 minutes. Stir in milk, seasoning salt, dill and pepper. Heat through and serve.
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Reviews

TRULY SCRUMPTIOUS
4

TRULY SCRUMPTIOUS

8/29/2002

Tasted really nice, I added corn. The consistency was a bit watery, so I had to use corn starch to thicken it. Will try a dash of hevy whipping cream next time.

SANDREYC
3

SANDREYC

5/24/2003

Nice flavour but 1 tablespoon of pepper is a bit much. I'd reduced it to less than 1/4 tsp.

KERIS1172
2

KERIS1172

2/25/2010

I added a bit more carrots and used only 1 1/2 cups of fat free milk. Blended half of the soup & added the bacon bits back in before serving along with fresh dill! YUM!!!

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