Garden Potato Chowder
A creamy, comforting potato chowder bursting with carrot, celery, and a hint of pepper—ideal for cozy family dinners or a hearty lunch with friends.
Ingredients
Instructions
- Combine potatoes, carrot, celery, onion, water, bouillon cube, and pepper in a large saucepan and bring to a boil.
- Reduce heat, cover, and simmer for 20 minutes until vegetables are very tender.
- In a small bowl, whisk milk into flour until smooth.
- Gradually pour the milk-flour mixture into the saucepan, stirring constantly until the mixture boils and thickens.
- Add processed cheese spread, heat until melted and chowder is hot.
- Garnish with crumbled bacon if desired.
- Serve hot, 1 cup per serving.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of milk. You can also add other vegetables like corn or bell peppers for extra flavor. If you prefer a thicker chowder, increase the flour in the milk mixture. Fresh herbs like thyme or parsley can enhance the dish's flavor profile. Be careful not to overcook the vegetables; they should be tender but still hold their shape.
Serving Suggestions
Serve this chowder hot, garnished with crumbled bacon for added flavor and texture. It pairs beautifully with crusty bread or a side salad. For a heartier meal, consider serving it alongside chicken recipes like Down South Chicken And Dumplings. This chowder can also be a great starter for a larger meal.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the chowder gently on the stove over low heat, stirring occasionally to prevent sticking. If the chowder thickens too much, add a splash of milk or water to reach your desired consistency before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Garden Potato Chowder contains roughly 265 calories, with 9g protein, 46g carbohydrates, and 6g fat. It is an excellent source of vitamin C (155% of the Daily Value) and dietary fiber (27% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 461mg per serving (20% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this chowder vegetarian?
Yes, you can easily make this chowder vegetarian by substituting the chicken bouillon cube with a vegetable bouillon cube. Additionally, replace the processed cheese spread with a plant-based cheese alternative for a completely vegetarian dish.
How can I make this chowder spicier?
To add some heat, consider incorporating diced jalapeños or a pinch of cayenne pepper when simmering the vegetables. You can also top the finished chowder with a sprinkle of red pepper flakes or serve with hot sauce on the side for those who enjoy a spicier kick.
Can I freeze the chowder?
While you can freeze the chowder, the texture may change upon reheating due to the milk and cheese. If you decide to freeze it, omit the cheese until you reheat the chowder. Thaw in the refrigerator overnight and reheat gently on the stove, adding the cheese at the end.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).