Potato Chowder Soup I

Potato Chowder Soup I

91
Thea 2

"This is a creamy, cheesy soup that is easy and delicious! Great in bread bowls."
Saved
Save
I Made it Rate it Share Print

Ingredients

50 m servings 359 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 359 kcal
  • 18%
  • Fat:
  • 19.7 g
  • 30%
  • Carbs:
  • 34.4g
  • 11%
  • Protein:
  • 14.8 g
  • 30%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 901 mg
  • 36%

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.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Place potatoes, carrots, celery, onion and salt in a large pot with water to cover. Bring to a boil, reduce heat and simmer 20 minutes.
  2. Meanwhile, combine butter, milk and flour in a small saucepan over medium-low heat. Stir constantly until smooth and thick.
  3. Pour milk mixture into cooked vegetables. Stir in corn and cheese until cheese is melted. Serve.

Reviews

91
  1. 113 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

This is a great chowder for a cold fall/winter night! To make it quicker I got the frozen angle cut carrots, red potatoes (frozen then quartered), precut red onions (frozen), replaced one can r...

Most helpful critical review

I thought this soup was pretty bland. I added quite a bit of garlic, pepper, and salt. My husband thought it was pretty good though.

This is a great chowder for a cold fall/winter night! To make it quicker I got the frozen angle cut carrots, red potatoes (frozen then quartered), precut red onions (frozen), replaced one can r...

Yummy Soup! My kids gobbled it up and asked for seconds. Before adding the butter/milk mixture I put half of the cooked veggies in the blender. This made the soup extra creamy. Next time I will ...

My family loved it. I did cook the potatos in my homemade chicken broth...and added a drop of worchester sauce... yumm daniel

Wonderful creamy soup. Making it with low fat cheese and low fat milk reduce the fat and still keep the flavor. Would probably be good with diced cooked chicken or pork as well.

I could not believe the wonderful flavor this soup had! I didn't add the corn or the celery because I didn't have any but this soup was so good! Put the carrots in the water so that they can get...

I just finished preparing this soup. bland, bland ugh. Added salt, pepper, italian spices, basil nothing seems to help. Won't be making this again. Hello again...looked up another potato cho...

This soup got great reviews from everyone that was fortunate enough to get a spoonful! I used all chicken stock to cook the potatoes, it really did make amazing flavor. I also used much more p...

this recipe was very good. I cooked up some bacon and threw that in. it gave it a good flavor

Very thick and cheesey soup. I took the advice of the others and used chicken broth (instead of water). Very easy, quick, and tastey recipe. Thank you for sharing this.