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~ parmesan potato chowder ~

(2 ratings)
1lovetocook1x avatar
Recipe by
Cassie *
@1lovetocook1x
Somewhere, PA

My addition of Parmesan cheese to this chowder added a great depth of flavor! Add shrimp, clams or crab if you choose, but is delish as is! A wonderful bowl of comfort! Enjoy!

►
(2 ratings)
yield 8 serving(s)
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For ~ parmesan potato chowder ~

  • 4 c
    boiling water
  • 4 c
    potato cubes
  • 2 c
    sliced carrots
  • 1 md
    onion, chopped
  • 1 c
    celery, sliced - leaves too if are any
  • 2 lg
    cloves garlic, rough chopped
  • 1 1/2 tsp
    salt
  • 1/4 tsp
    pepper
  • 1 c
    grated parmesan cheese
  • 1 stick
    butter
  • 1/2 c
    flour
  • 4 c
    milk
  • 1 1/2 Tbsp
    dried parsley flakes
  • 1 - 2 can
    creamed corn
  • COULD ADD, CLAMS, COOKED SHRIMP, CRAB...A FEW DIFFERENT OPTIONS

How To Make ~ parmesan potato chowder ~

  • 1
    In a Dutch oven, bring water to a boil. To this add potatoes, carrots, onion, garlic, salt, pepper and celery. Simmer until vegetables are tender.
  • 2
    While veggies are cooking, make the white sauce. In a medium saucepan, add butter, melt over medium heat. Whisk in the flour, leaving no lumps, stirring constantly for a few minutes.
  • 3
    Slowly add in the milk and stir often until thickened. Stir in parsley. Set aside.
  • 4
    Once veggies are tender, add corn. Next stir in Parmesan cheese until melted.
  • 5
    Pour in the white sauce, stir until thoroughly combined. Taste for seasoning, add if needed. I added a little Cajun spice to ours. Can add clams, shrimp or even crab for a nice chowder. Yum! Glad I decided to try this with Parmesan...delish! Note: this will thicken quite a bit when cool, just reheat by adding some milk or water.
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