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Potato chowder

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Ingredients

  • Potatoes
  • Carrots
  • Onions
  • Celery
  • Bacon
  • Flour
  • Butter
  • Milk

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Cut up enough veggies to fill a pot. Fill up pot with enough water to cover veggies. Boil until tender.

Step 2

While veggies are cooking, microwave bacon. Crumble it up when it cools off. Set aside.

Step 3

When veggies are done, drain about half the water. Then in the frying pan, melt 1/4-1/8 cup butter. Add flour to it and stir to paste with whisk. Add 2 cups milk and whisk. Adjust with flour and milk until consistency is just right. Pour into main pot with veggies. If you like the consistency, it's good. Too thin: repeat the flour and butter step.

Step 4

Add bacon. Salt and pepper to taste. Serve.

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INGREDIENTS

  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season

METHOD

  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!

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