This is a creamy, cheesy potato chowder that’s easy to make and delicious! Serve it in bread bowls if desired.
Ingredients
- 2 cups peeled and diced potatoes
- ½ cup diced carrots
- ½ cup diced celery
- ¼ cup chopped onion
- 1 teaspoon salt
- 4 cups water, or as needed to cover
- 2 cups milk
- ¼ cup butter
- ¼ cup all-purpose flour
- 2 (15 ounce) cans whole kernel corn, drained
- 2 ½ cups shredded Cheddar cheese
Directions
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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 359 | |
% Daily Value * | |
Total Fat20g | 25% |
Saturated Fat12g | 61% |
Cholesterol57mg | 19% |
Sodium901mg | 39% |
Total Carbohydrate34g | 13% |
Dietary Fiber3g | 11% |
Total Sugars7g | |
Protein15g | |
Vitamin C4mg | 22% |
Calcium343mg | 26% |
Iron1mg | 8% |
Potassium433mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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