Potato Chowder Soup Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 8 servings:

• 2 cups peeled and diced potatoes
• cup diced carrots
• cup diced celery
• cup chopped onion
• 1 teaspoon salt
• 4 cups water, or as needed to cover
• 2 cups milk
• cup butter
• cup all-purpose flour
• 2 (15 ounce) cans whole kernel corn, drained
• 2 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. While the vegetables are cooking, combine milk, butter, and flour in a small saucepan over medium-low heat. Whisk constantly until butter melts and the mixture becomes smooth and thick, about 5 to 10 minutes.
3. Pour the hot milk mixture into the cooked vegetables. Stir well.
4. Add the drained corn and shredded Cheddar cheese to the pot. Continue to cook and stir until the cheese melts, about 3 minutes.

Nutrition Facts (per serving)

• Calories: 359
• Total Fat: 20g (25% DV)
• Saturated Fat: 12g (61% DV)
• Cholesterol: 57mg (19% DV)
• Sodium: 901mg (39% DV)
• Total Carbohydrate: 34g (13% DV)
• Dietary Fiber: 3g (11% DV)
• Total Sugars: 7g
• Protein: 15g (30% DV)
• Vitamin C: 4mg (5% DV)
• Calcium: 343mg (26% DV)
• Iron: 1mg (8% DV)
• Potassium: 433mg (9% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.