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Simple Potato Chowder

Serves 4 to 6
Time 35 min
Chowders, thick fall and winter soups traditionally made with dairy products like milk or heavy cream, are a comfort food for many of us. Stir a cup of thawed frozen corn into the chowder during the last 5 minutes of cooking, if desired. For a heartier version, leave the potatoes unpeeled.
Ingredients
  • 1 1/2 pound red potatoes, peeled and diced (about 5 cups)
  • 1/2 medium yellow onion, chopped
  • 2 carrots, grated (2 tablespoons reserved for dipping sauce)
  • 1 tablespoon dried parsley flakes
  • 4 cups 2% milk
  • 2 teaspoons Better than Bouillon, (optional)
  • Cayenne pepper, to taste
  • 1/2 teaspoon fine sea salt
  • Ground black pepper, to taste
  • Paprika for garnish
Method

In a large Dutch oven, combine potatoes, onions, carrots and parsley flakes. 

Add milk, Better than Bouillon (if using), cayenne, salt and pepper; bring to a boil.

Reduce heat to a simmer, cover and cook, stirring occasionally, until potatoes are tender, about 20 minutes. 

Adjust seasoning with pepper and cayenne then ladle into bowls and serve, garnished with paprika.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 1/2 pound red potatoes, peeled and diced (about 5 cups)
  • 1/2 medium yellow onion, chopped
  • 2 carrots, grated (2 tablespoons reserved for dipping sauce)
  • 1 tablespoon dried parsley flakes
  • 4 cups 2% milk
  • 2 teaspoons Better than Bouillon, (optional)
  • Cayenne pepper, to taste
  • 1/2 teaspoon fine sea salt
  • Ground black pepper, to taste
  • Paprika for garnish