Potato Chowder Soup I recipe

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Ingredients

2 cups peeled and diced potatoes
½ cup diced carrots
½ cup diced celery
¼ cup chopped onion
1 teaspoon salt
¼ cup butter
2 cups milk
¼ cup all-purpose flour
2 (15 ounce) cans whole kernel corn, drained
2 ½ cups shredded Cheddar cheese

Nutrition Info

359.1 calories
carbohydrate: 34.4 g
cholesterol: 57.2 mg
fat: 19.7 g
fiber: 3.1 g
protein: 14.8 g
saturatedFat: 12.1 g
servingSize: -
sodium: 900.8 mg
sugar: 7.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place potatoes, carrots, celery, onion and salt in a large pot with water to cover. Bring to a boil, reduce heat and simmer 20 minutes.

  2. Meanwhile, combine butter, milk and flour in a small saucepan over medium-low heat. Stir constantly until smooth and thick.

  3. Pour milk mixture into cooked vegetables. Stir in corn and cheese until cheese is melted. Serve.

Recipe Yield

8 servings

Recipe Note

This is a creamy, cheesy soup that is easy and delicious! Great in bread bowls.

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