Potato Chowder Recipe

Name: Potato Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon canola oil or 1 teaspoon vegetable oil; 1 1/2 cups carrots, chopped; 1 1/2 cups celery, chopped; 1 onion, chopped; 2 garlic cloves, chopped; 2 lbs yukon gold potatoes, peel and chopped in 1-inch pieces; 4 cups chicken stock or 4 cups vegetable stock; 2 (370 ml) cans evaporated milk; 1/4 cup dill, chopped, fresh; salt

Servings: persons

1 teaspoon canola oil or 1 teaspoon vegetable oil
1 1/2 cups carrots, chopped
1 1/2 cups celery, chopped
1 onion, chopped
2 garlic cloves, chopped
2 lbs yukon gold potatoes, peel and chopped in 1-inch pieces
4 cups chicken stock or 4 cups vegetable stock
2 (370 ml) cans evaporated milk
1/4 cup dill, chopped, fresh
salt

1
Heat oil on medium heat in a large pot.
2
Add next 4 ingredients. Cook, stirring occasionally, for 5 minutes, or until onions are tender.
3
Add potatoes and stock. Bring to a boil, cover and lower heat. Simmer 15 minutes, until potatoes are tender.
4
Add Milk and cook for an additional 5 minutes.
5
Puree half the soup.
6
Return to pot and combine well.
7
Stir in dill.
8
Add salt to taste.

748

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 10 ingredients. The key ingredients include: 1 teaspoon canola oil or 1 teaspoon vegetable oil, 1 1/2 cups carrots, chopped, 1 1/2 cups celery, chopped, 1 onion, chopped, 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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