Recipe by 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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dried dill weed
ground black pepper
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.
Nice flavour but 1 tablespoon of pepper is a bit much. I'd reduced it to less than 1/4 tsp.
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!!!
This had good flavor but is not a chowder. Chowders should be thick and creamy and this was watery and thin. If you want a soup it would be good.
I couldn't find my old recipe from years ago, but this seemed to resemble it the closest. I used chucken broth and added a flour thickening to make it a CHOWDER. Very good on a cold fall day.
Great Soup. Warms your soul on a cold wet winter day. I say give it a try.
Very good. Doubled the bacon, cut the veggie broth to 2C, added more milk and carrots, used 1t of pepper, then added 3/4 pound of shredded american to the pot at the end. Yum.
* Percent Daily Values are based on a 2,000 calorie diet.
Potato Chowder Soup II
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 78
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