Potato Chowder Soup I Recipe - Allrecipes.com
Potato Chowder Soup I Recipe
  • READY IN 50 mins

Potato Chowder Soup I

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    30 mins
  • READY IN

    50 mins

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 More Reviews

Most Helpful Positive Review
Nov 18, 2007

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!

 
Most Helpful Critical Review
Dec 11, 2009

I thought this soup was pretty bland. I added quite a bit of garlic, pepper, and salt. My husband thought it was pretty good though.

 
Jan 26, 2008

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!

 
Nov 08, 2003

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

 
Dec 27, 2002

Wonderful creamy soup. Making it with low fat cheese and low fat milk reduce the fat and still keep the flavor. Would probably be good with diced cooked chicken or pork as well.

 
Mar 01, 2010

I just finished preparing this soup. bland, bland ugh. Added salt, pepper, italian spices, basil nothing seems to help. Won't be making this again. Hello again...looked up another potato chowder soup and reviewers recommended rosemary. I ground the rosemary finely and added it to the soup. Yummo!! That did it..I'll be making this again and again. DH had two bowls..he loved it. He's a big soup eater.

 
Jun 17, 2003

I could not believe the wonderful flavor this soup had! I didn't add the corn or the celery because I didn't have any but this soup was so good! Put the carrots in the water so that they can get a head start on cooking. Carrots cook quicker than potatoes and the potatoes will be too soft in the soup. Thanks!

 
Nov 09, 2009

This soup got great reviews from everyone that was fortunate enough to get a spoonful! I used all chicken stock to cook the potatoes, it really did make amazing flavor. I also used much more potatoes and veggies, as I was really trying to maximize the recipe. Instead of 2 cans of corn, I took a previous reviewers advise and used one can of creamed corn and one regular (Del Monte Summer Crisp). I also used 1C 2% milk and 1C half and half in order to add to the creaminess of the chowder. I think the most important step was that I removed about 1/3 of the potatoes after they were cooked, as well as a handful of other veggies, blended them with an immersion blender, and added them back into the soup. It made a super amazing texture. I will be making this again, and am already taking requests from my family and coworkers for another batch!

 

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Nutrition

  • Calories
  • 359 kcal
  • 18%
  • Carbohydrates
  • 34.4 g
  • 11%
  • Cholesterol
  • 57 mg
  • 19%
  • Fat
  • 19.7 g
  • 30%
  • Fiber
  • 3.1 g
  • 13%
  • Protein
  • 14.8 g
  • 30%
  • Sodium
  • 901 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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