Potato Chowder Soup Recipe
Creamy, comforting, and packed with tender potatoes, sweet corn, and savory Cheddar, this potato chowder is the ultimate cozy meal. It’s easy to make with simple ingredients, and its rich, velvety texture makes it perfect for a chilly evening or hearty lunch.
Equipment
- Large pot
- Medium saucepan
- Cutting board
- Chef’s knife
- Measuring cups
- Measuring spoons
Ingredients
- ¼ cup all-purpose flour
- 2 ½ cups shredded Cheddar cheese
- ½ cup diced celery
- ¼ cup chopped onion
- 2 cups peeled and diced potatoes
- 1 teaspoon salt
- 2 15 ounce cans whole kernel corn, drained
- ½ cup diced carrots
- 2 cups milk
- 4 cups water or as needed to cover
- ¼ cup butter
Instructions
- Place diced potatoes, chopped carrots, celery, onion, and salt into a large pot.
- Add enough water to cover the vegetables.
- Bring to a boil over medium-high heat.
- Reduce heat and simmer for about 20 minutes, or until potatoes are tender. Do not drain.
- While vegetables are cooking, combine milk, butter, and flour in a small saucepan over medium-low heat.
- Whisk constantly until the butter melts and the mixture becomes smooth and thick, about 5 to 10 minutes.
- Pour the hot milk mixture into the pot with the cooked vegetables.
- Add corn and shredded Cheddar; cook and stir until the cheese melts, about 3 minutes.
Notes
- Use starchy potatoes like Russets for a creamier texture, or waxy ones like Yukon Golds for a firmer bite.
- For extra flavor, sauté the onions, celery, and carrots in a bit of butter before boiling.
- Add a pinch of thyme or smoked paprika to enhance depth of flavor.