Potato Chowder

12 ingredients
9 steps

Ingredients

  • 1 lb. potatoes, cubed
  • 1 1/2 c. chicken broth
  • 1 c. sliced carrot rounds
  • 1 (8 oz.) can whole kernel corn, drained
  • 1/2 c. celery slices
  • 1/2 c. chopped onion
  • 1/2 tsp. thyme
  • 1/2 tsp. salt and dash of pepper
  • 2 Tbsp. flour
  • 1 c. light cream or milk
  • 1/4 c. chopped parsley
  • 2 c. grated Swiss or Jack cheese

Directions

  1. 1
    Combine half the potatoes with broth in saucepan with tight fitting lid.
  2. 2
    Bring to boil; simmer until potatoes are tender when pierced with a fork, about 10 minutes.
  3. 3
    Mash potatoes with a fork.
  4. 4
    Stir in remaining
  5. 5
    potatoes, carrots, corn, celery, onion and seasonings.
  6. 6
    Cover; simmer until vegetables are tender, about 10 minutes.
  7. 7
    Dissolve flour in a little of the cream and parsley. Cook stirring over medium heat to thicken slightly.
  8. 8
    Serve topped with grated cheese.
  9. 9
    Makes about 1 1/2 quarts.

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