~ Parmesan Potato Chowder ~

Cassie *


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!



★★★★★ 2 votes

15 Min
30 Min
Stove Top


  • 4 c
    boiling water
  • 4 c
    potato cubes
  • 2 c
    sliced carrots
  • 1 medium
    onion, chopped
  • 1 c
    celery, sliced - leaves too if are any
  • 2 large
    cloves garlic, rough chopped
  • 1 1/2 tsp
  • 1/4 tsp
  • 1 c
    grated parmesan cheese
  • 1 stick
  • 1/2 c
  • 4 c
  • 1 1/2 Tbsp
    dried parsley flakes
  • 1 - 2 can(s)
    creamed corn

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.

Printable Recipe Card

About ~ Parmesan Potato Chowder ~

Course/Dish: Cream Soups
Main Ingredient: Potatoes
Regional Style: American
Other Tag: Quick & Easy

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