Potato Chowder

Potato Chowder

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Victoria Fincher




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30 Min
1 Hr
Stove Top


  • 10 lb
    russet potatoes
  • 4 & 1/2 c
    whole milk
  • 1 c
    half and half
  • 3 heaping Tbsp
    minced garlic
  • 1/2 stick
    unsalted butter
  • 3 cubes
    chicken bouillon
  • 2 tsp
  • 2 tsp
  • 2 c
    shredded cheese

How to Make Potato Chowder


  1. Peel & dice potatoes. Set aside.
  2. Sautée garlic with butter in large saucepan.
  3. Dissolve chicken bouillon in 1/2 cup hot milk.
  4. Add milk (including bouillon), potatoes and salt & pepper to garlic.
  5. Cook until potatoes are soft. Mash half-way. Add Half & Half. Mix well.
  6. Mix in cheese. Serve hot, with bread.

Printable Recipe Card

About Potato Chowder

Course/Dish: Other Main Dishes
Main Ingredient: Potatoes
Regional Style: American

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