potato chowder

Name: Potato Chowder
Prep time: 30 min
Cook time: 1 h
Yield: 5
Cuisine: American
Ingredients: 10 pound(s) russet potatoes; 4 & 1/2 cup(s) whole milk; 1 cup(s) half and half; 3 heaping tablespoon(s) minced garlic; 1/2 stick(s) unsalted butter; 3 cubes - chicken bouillon; 2 teaspoon(s) salt; 2 teaspoon(s) pepper; 2 cup(s) shredded cheese

13 Pinches

Victoria Fincher

Idyllwild, CA

Updated on Mar 5, 2016

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prep time 30 Min

cook time 1 Hr

method Stove Top

yield 5 serving(s)

Ingredients

10 pounds russet potatoes
4 & 1/2 cups whole milk
1 cup half and half
3 heaping tablespoons minced garlic
1/2 stick unsalted butter
3 cubes - chicken bouillon
2 teaspoons salt
2 teaspoons pepper
2 cups shredded cheese

How To Make potato chowder

Step 1

Peel & dice potatoes. Set aside.

Step 2

Sautée garlic with butter in large saucepan.
Step 3

Dissolve chicken bouillon in 1/2 cup hot milk.
Step 4

Add milk (including bouillon), potatoes and salt & pepper to garlic.
Step 5

Cook until potatoes are soft. Mash half-way. Add Half & Half. Mix well.
Step 6

Mix in cheese. Serve hot, with bread.
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