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Potato Chowder

Course Salads | Soups | Sandwiches


  • 2 tbsp Butter or Margarine
  • 1 Onion Chopped
  • 4-5 ribs Celery Chopped (leaves too)
  • 5-6 Carrots Peeled and Grated
  • 6-8 c Chicken Stock
  • Potatoes As many peeled and cubed as desired (probably about 5 lbs)


  • Salt Start with 1 tbsp
  • 1 tsp Pepper
  • Parsley Chopped, Fresh
  • Tobasco
  • 1 can Evaporated Milk
  • Bacon Cooked and Crumbled
  • 1 can Creamed Corn


  • Saute onion, celery and carrots in butter or margarine. Add chicken stock, potatoes and bring to boil. Simmer for 20 minutes until potatoes are soft. Mash potatoes with potato masher to smaller chunks. Add salt, pepper, parsley and tobasco to taste. At end, add evaporated milk. Heat. Do not boil after adding the milk. I also add cooked, crumbled bacon and 1 can creamed corn. You also could add salmon, clams, ham or whatever to make whatever chowder you want!

Submitted By

Teresa Nickel, Fargo, ND
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