Recipe by Carnation Canada
"Yukon Gold potatoes, evaporated milk, and lots of fresh dill make a rich, warming potato chowder to serve on chilly evenings."
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CRISCO® Canola or Vegetable Oil
1 1/2 cups
1 1/2 cups
Yukon Gold potatoes, peeled and chopped in 1-inch pieces
chicken stock, vegetable stock or water
2 (12 fluid ounce) cans
Regular, 2% or Fat Free Carnation® Evaporated Milk
chopped fresh dill
Salt to taste
This is very good! I thought there was a perfect amount of dill. Next time I make it (and there will be a next time) I will add corn or salmon flakes.
Added a small cauliflower to all the rest and the result was FANTASTIC. Easy to make and delicious dish. Am tempted to add some fish next time :) Thank you!
The soup was delicious, except for th dill. 1/4 cup seemed like A LOT for a soup, and even a bit odd for potato soup. I'm not really a dill fan, so I cut it down to 1/8, which was fine for the first servings, but overnight it just got pretty powerful, and i couldnt eat it past that. Would definitely substitute that for something else later on. Otherwise was a good soup.
Used a little less dill as other reviewers suggested but I should have thrown in a bit more salt and some pepper too. I had some niblet corn leftover so I threw that in also.
This recipe was watery and the flavor was bland. I will not make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 186
** Calories from Fat: 52
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