It’s been cold and blustery here in Minnesota. And, the perfect thing to warm you up is a warm bowl of potato chowder. This soup is d.i.v.i.n.e. Creamy, slightly cheesy, and quite possibly one of the best ways to eat vegetables.
This is comfort food at it’s finest! Do you have those recipes that you know are always going to be a winner? Husband loves, kids eat, baby says mmmmmmm the entire meal. Well, this is one of them! My family gets so excited when I make this.
It’s creamy, it’s chunky, it’s thick… and delicious. I usually make a double batch as leftovers are even better. It works great to freeze as well!
- 2 c. diced potatoes
- ½ c. minced onion
- ½ c. chopped celery
- 1 t. salt
- 2½ c. water
- 4 T butter
- 4 T flour
- ¼ t. pepper
- ½ t. dry mustard
- 1½ t. worcestershire sauce
- 2 c. milk
- ¼ lb. cheddar cheese, sliced or shredded
- 2 c. frozen corn
- 2. c. carrots, chopped
- 1. c. cubed ham or bacon
- 1½ t. parsley
- Cook first 5 ingredients together in a large stock pot until potatoes are tender but don't over cook.
- If adding carrots add part way through cooking time.
- Add corn.
- In a separate pan, melt butter and whisk in flour to create a paste. Add in seasonings.
- Gradually add milk to paste mixture over low heat and stir unit smooth.
- Add cheese to cream mixture and stir until melted.
- Mix cream mixture into the large stock pot and cook on low heat for 5-10 minutes.
- Garnish with parsley and serve