Potato Chowder Recipe

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This recipe for Potato Chowder is from Falcon Park Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Soups, Stews, Salads & Sauces

Ingredients:	Ingredients: 2 T. butter 1 large onion, chopped 1 rib celery, chopped 5 1/2 c. chicken stock 1 1/2 c. frozen corn kernels 2-3 large potatoes, peeled and diced 1/2 -3/4 tsp. salt to taste 1 c. heavy cream 3 T. flour black pepper to taste fresh dill or parsley for garnish, chopped *We like to add cooked bacon pieces

Directions:	Directions: Melt the butter in a large saucepan or med soup pot. Stir in the onion and celery. Partially cover the pan and cook the vegetables over moderate heat for 9-10 minutes, stirring occasionally. Add the chicken stock, corn, potato, and salt and bring the mixture to a low boil. Lower the heat, cover the pot, and simmer for about 7 minutes, until the potatoes are just tender. In a small bowl, whisk together the cream and flour. Then stir the mixture into the soup with the pepper. Bring the soup back to a low boil, then reduce the heat and simmer for about 8 minutes. Serve hot, garnished with herbs.

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Potato Chowder Recipe

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