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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 cup 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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