Perfect Potato Chowder
The whole family will love this delicious soup, which can easily be cooked up as a vegetarian meal (if you leave out the optional meat toppings).
Potato chowder is great for autumn gatherings, stadium tailgate parties, potluck dinners and casual parties. It’s also perfect for a simple supper on a chilly night.
This family-friendly concoction is easy to whip up in a hurry from items you may already have in-stock in your home pantry.
Ingredients for Perfect Potato Chowder:
1 tablespoon margarine (or butter)
1 cup chopped onion
2 cans (10.75 oz. each) Cream of Potato condensed soup
2 cups milk
1 cup light cream (or half-and-half)
2 cans julienne carrots (Do not drain the carrots.)
3 tablespoons chopped fresh parsley
Perfect Potato Chowder directions:
In a large soup kettle, melt the margarine over medium heat. Add the chopped onion, and cook till it is fully tender, stirring occasionally to prevent scorching.
Stir in the condensed potato soup, milk and cream until all ingredients are well-mixed.
Add the julienne carrots, including their liquid, right from the can.
Toss in the parsley. In a pinch, dried parsley may be substituted.
Heat the potato chowder slowly, stirring often for even cooking. Use a plastic scraper or wooden spatula to keep the mixture from sticking to the pot.
Top with cooked bacon crumbles or shredded cheddar cheese, if desired. Serve potato chowder hot in sturdy mugs or favorite soup bowls.
Cover leftover soup tightly, and refrigerate for a lovely next-day lunch treat.
Here are a few additional variations for Perfect Potato Chowder:
Try adding 2 cans of corn, 2 cups of boneless chicken, ham or tuna (cooked and diced) for a heartier meal.
Perfect Potato Chowder may also be made in a slow cooker or crock pot, as long as the mixture is stirred frequently.