Potato Chowder Soup

4.5
(149)

This is a creamy, cheesy potato chowder that's easy to make and delicious! Serve it in bread bowls if desired.

close up view of Potato Chowder Soup in a bowl next to a kitchen towel
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Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Servings:
8

Ingredients

  • 2 cups peeled and diced potatoes

  • ½ cup diced carrots

  • ½ cup diced celery

  • ¼ cup chopped onion

  • 1 teaspoon salt

  • 4 cups water, or as needed to cover

  • 2 cups milk

  • ¼ cup butter

  • ¼ cup all-purpose flour

  • 2 (15 ounce) cans whole kernel corn, drained

  • 2 ½ cups shredded Cheddar cheese

Directions

  1. Place potatoes, carrots, celery, onion, and salt into a large pot. Add water to cover and bring to a boil over medium-high heat. Reduce the heat and simmer until potatoes are tender, about 20 minutes; do not drain.

  2. When the vegetables are almost finished, combine milk, butter, and flour in a small saucepan over medium-low heat. Whisk constantly until butter melts and mixture is smooth and thick, 5 to 10 minutes.

  3. Pour hot milk mixture into cooked vegetables. Add corn and Cheddar; cook and stir until Cheddar melts, about 3 minutes.

Nutrition Facts (per serving)

359 Calories
20g Fat
34g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 359
% Daily Value *
Total Fat 20g 25%
Saturated Fat 12g 61%
Cholesterol 57mg 19%
Sodium 901mg 39%
Total Carbohydrate 34g 13%
Dietary Fiber 3g 11%
Total Sugars 7g
Protein 15g
Vitamin C 4mg 22%
Calcium 343mg 26%
Iron 1mg 8%
Potassium 433mg 9%

* 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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