Potato Chowder Recipe
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Potato Chowder

By: Carnation Canada  
"Yukon Gold potatoes, evaporated milk, and lots of fresh dill make a rich, warming potato chowder to serve on chilly evenings."

Rating: This weblink has been rated 1 time with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 46 people have saved this

Prep Time:
20 Min
Ready In:
20 Min

Servings  (Help)

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Original Recipe Yield 10 servings
 

Ingredients

  • 1 teaspoon CRISCO® Canola or Vegetable Oil
  • 1 1/2 cups carrots, chopped
  • 1 1/2 cups celery, chopped
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 2 pounds Yukon Gold potatoes, peeled and chopped in 1-inch pieces
  • 4 cups chicken stock, vegetable stock or water
  • 2 (12 fluid ounce) cans Regular, 2% or Fat Free Carnation® Evaporated Milk
  • 1/4 cup chopped fresh dill
  • Salt to taste

Directions

  1. Heat oil on medium heat in a large (4 L/16 cup) pot. Add next 4 ingredients. Cook, stirring occasionally, for 5 minutes, or until onions are tender. Add potatoes and stock. Bring to a boil, cover and lower heat. Simmer 15 minutes, until potatoes are tender. Add Carnation® Milk and cook for an additional 5 minutes. Puree half the soup. Return to pot and combine well. Stir in dill. Add salt to taste.

Footnotes

  • Tips:
  • Garnish with grated cheddar cheese.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 193 | Total Fat: 6g | Cholesterol: 22mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 27, 2009 by Marijke 
Added a small cauliflower to all the rest and the result was FANTASTIC. Easy to make and... MORE

 
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