Potato Chowder Soup

This creamy potato chowder will warm your soul on a cold winter day. With chunks of potatoes and lots of corn, this hearty soup is nice in a bread bowl.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 359 Calories

Ingredients

• 1 teaspoon salt
• 2 cups milk
• 2 (15 ounce) cans whole kernel corn, drained
• 2 cups peeled and diced potatoes
• 4 cups water, or as needed to cover
• 0.25 cup butter
• 0.25 cup all-purpose flour
• 0.25 cup chopped onion
• 0.5 cup diced carrots
• 0.5 cup diced celery
• 2.5 cups shredded Cheddar cheese

Recipe Instructions

Step 1

Place potatoes, carrots, celery, onion, and salt into a large pot. Add water to cover and bring to a boil over medium-high heat. Reduce the heat and simmer until potatoes are tender, about 20 minutes; do not drain.

Step 2

When the vegetables are almost finished, combine milk, butter, and flour in a small saucepan over medium-low heat. Whisk constantly until butter melts and mixture is smooth and thick, 5 to 10 minutes.

Step 3

Pour hot milk mixture into cooked vegetables. Add corn and Cheddar; cook and stir until Cheddar melts, about 3 minutes.