Potato Chowder Recipe

Name: Potato Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 4 Tbsp. butter; 1/2 c. onions, sliced thin; 2 Tbsp. flour; 3 1/4 c. hot milk; 1 lb. potatoes, peeled and sliced thin; 1/2 lb. celery, chopped fine or shredded; 1/2 c. shredded carrots; chicken stock or water (enough to cover potatoes, carrots and celery); 2 tsp. salt; 1/8 tsp. black pepper; 2 to 3 Tbsp. green onion (tops); 2 to 3 Tbsp. parsley, chopped

Servings: persons

4 Tbsp. butter
1/2 c. onions, sliced thin
2 Tbsp. flour
3 1/4 c. hot milk
1 lb. potatoes, peeled and sliced thin
1/2 lb. celery, chopped fine or shredded
1/2 c. shredded carrots
chicken stock or water (enough to cover potatoes, carrots and celery)
2 tsp. salt
1/8 tsp. black pepper
2 to 3 Tbsp. green onion (tops)
2 to 3 Tbsp. parsley, chopped

1
Heat milk just hot.
2
In a pan, melt butter and saute onions; do not brown.
3
Add flour to butter and onions; blend well.
4
Add milk to flour and onions; let come to a boil while stirring.
5
In saucepan, put potatoes, celery and carrots and cover with chicken stock or water (just barely cover vegetables).
6
Bring to a boil and simmer until tender.
7
Add vegetables to the cream sauce. Season with salt and pepper.
8
Ladle into bowls and garnish with the green onion tops and parsley.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 Tbsp. butter, 1/2 c. onions, sliced thin, 2 Tbsp. flour, 3 1/4 c. hot milk, and more.

Yes, Potato Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato Chowder

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