This is a creamy, cheesy potato chowder that's easy to make and delicious! Serve it in bread bowls if desired.
Ingredients
- potatoes: 2 cups (peeled and diced)
- carrots: 0.5 cup (diced)
- celery: 0.5 cup (diced)
- onion: 0.25 cup (chopped)
- salt: 1 tsp
- water, or as needed to cover: 4 cups
- milk: 2 cups
- butter: 0.25 cup
- all-purpose flour: 0.25 cup
- whole kernel corn: 2 cans (15 ounce cans, drained)
- ½ cups shredded Cheddar cheese: 2 piece
Metric Conversion
Stages of cooking
-
Place potatoes, carrots, celery, onion, and salt into a large pot. Add water to cover and bring to a boil over medium-high heat. Reduce the heat and simmer until potatoes are tender, about 20 minutes; do not drain.
-
When the vegetables are almost finished, combine milk, butter, and flour in a small saucepan over medium-low heat. Whisk constantly until butter melts and mixture is smooth and thick, 5 to 10 minutes.
-
Pour hot milk mixture into cooked vegetables. Add corn and Cheddar; cook and stir until Cheddar melts, about 3 minutes. Danielle Stadelman RDN
