Potato Chowder Soup II Recipe - Allrecipes.com
Potato Chowder Soup II Recipe
  • READY IN 40 mins

Potato Chowder Soup II

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    30 mins

    40 mins


  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 More Reviews

Most Helpful Positive Review
Aug 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.

Most Helpful Critical Review
May 24, 2003

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


10 Ratings

Nov 21, 2012

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.

Feb 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!!!

Jun 17, 2009

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.

Jan 09, 2006

Great Soup. Warms your soul on a cold wet winter day. I say give it a try.

Jan 16, 2015

I recommend replacing 1 cup of milk with evaporated milk instead, for a velvety texture. This is a great base recipe - and depending upon your taste you can always thicken it with a simple white flour roux. I used fresh chopped onion, carrot, celery and yellow corn as well. For a heartier variation I might add diced chicken breast next time. Very good!

Oct 12, 2007

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.


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

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

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