Potato Chowder

Rhonda Sine


Perfect for a cold winter's day.

pinch tips: How to Skin Carrots, Potatoes and Apples






20 Min


30 Min


Stove Top


1 stick
real butter
small celery heart, with leaves, diced (about 2 cups)
baseball size onion, diced
3 lb
potatoes, diced
1 can(s)
evaporated milk
1 c
1/2 c
cold water
salt and pepper

Directions Step-By-Step

In a large pot, put butter and celery, on low, so it just sweats and doesn't brown. Salt and cook for a few minutes and add onions. Salt onions and cook for a few minutes and add potatoes. Salt again and cover with water about 3" above potatoes. Raise heat to medium and boil til potatoes are fork tender, probably about 15 minutes. Add milk. Mix cornstarch and water into a slurry. When you see milky water is just coming back to a boil, add your slurry, stirring constantly. It should thicken within 1 minute, when it comes to a bubble it should be done. If it's too thin, mix up a little more but it probably won't be. If it's too thick, add a little whole milk. The buttery oil that was floating on top should be totally incorporated and no longer visible. That's when you know it's the right thickness and done. Taste, it will probably need a little more salt and this is when you add pepper. Potato soup takes a lot of salt.

About this Recipe

Main Ingredient: Potatoes
Regional Style: American
Other Tag: Quick & Easy