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Creamy Potato Chowder


  • Author: Belle Omniley
  • Total Time: 1 hour 10 minutes
  • Yield: 8 bowls 1x

Description

This simple potato chowder needs no seafood or shellfish to justify its existence. It’s hearty and satisfying thanks to the salty, smoky bacon flavor.


Ingredients

Scale

 

  • 4 russet potatoes, diced
  • 1 yellow onion, chopped
  • 1 bell pepper, chopped
  • 1 stick of butter
  • 1/4 c AP flour
  • 34 c whole milk
  • 1 c chicken stock
  • 1 can of whole kernel corn, drained
  • 1/4 tsp cumin
  • 1/4 tsp cayenne (optional)
  • salt and pepper to taste


Instructions

  • In a large soup pot over medium-high heat, cook onion and bell pepper in butter until translucent.
  • Add in flour and stir, then add milk and stock.
  • Cook on low for 20 minutes; stirring occasionally.
  • Add potatoes and cook for 15-20 minutes.  Add in corn with seasonings and cook until corn is heated through.
  • Serve with toppings of your choice.

Notes

Optional: if you prefer it thicker, use a cornstarch slurry with cornstarch and milk until it thickens.

  • Prep Time: 25
  • Cook Time: 45
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: bowl
  • Calories: 247
  • Sugar: 8.4 g
  • Sodium: 386.3 mg
  • Fat: 12.3 g
  • Carbohydrates: 28.6 g
  • Protein: 7 g
  • Cholesterol: 33.1 mg

Keywords: potato soup, potato chowder, chowder, fall recipes

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