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Potato Chowder

Potato Chowder

"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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Ingredients

20 m servings 186 cals
Serving size has been adjusted!
Original recipe yields 10 servings

Nutrition

  • Calories:
  • 186 kcal
  • 9%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 27.7g
  • 9%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 103 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  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(R) 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.

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Reviews

Read all reviews 6
  1. 7 Ratings

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Most helpful positive review

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.

Most helpful critical review

This recipe was watery and the flavor was bland. I will not make this again.

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Most positive
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Newest

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 f...

Especially good with melted cheese on top.

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.

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