Simple Potato Chowder
Serves 4 to 6
Time 35 min
Chowders, thick fall and winter soups traditionally made with dairy products like milk or heavy cream, are a comfort food for many of us. Stir a cup of thawed frozen corn into the chowder during the last 5 minutes of cooking, if desired. For a heartier version, leave the potatoes unpeeled.
Ingredients
- 1 1/2 pound red potatoes, peeled and diced (about 5 cups)
- 1/2 medium yellow onion, chopped
- 2 carrots, grated
- 1/4 cup fresh parsley leaves
- 4 cups 2% milk
- 2 teaspoons bouillon flavor (optional)
- cayenne pepper, to taste
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper, to taste
- Smoked paprika for garnish
Method
In a large Dutch oven, combine potatoes, onions, carrots and parsley flakes.
Add milk, bouillon flavor (if using), cayenne, salt and pepper; bring to a boil.
Reduce heat to a simmer, cover and cook, stirring occasionally, until potatoes are tender, about 20 minutes.
Adjust seasoning then ladle into bowls and serve, garnishing with paprika.
Nutritional Info:
Per serving: 200 calories (35 from fat), 4g total fat, 2.5g saturated fat, 15mg cholesterol, 330mg sodium, 30g carbohydrates (3g dietary fiber, 12g sugar), 10g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 1/2 pound red potatoes, peeled and diced (about 5 cups)
- 1/2 medium yellow onion, chopped
- 2 carrots, grated
- 1/4 cup fresh parsley leaves
- 4 cups 2% milk
- 2 teaspoons bouillon flavor (optional)
- cayenne pepper, to taste
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper, to taste
- Smoked paprika for garnish