Delicious Potato Chowder Recipe
I've worked with this recipe quite a bit and I think I've found a good balance of flavors. I don't usually measure my spices so the measurements are approximate. If you can't find chicken bouillon powder, you can substitute 1 or 2 cubes, depending on your preference. I also use a large dice on potatoes and only slice the carrots. I also think letting it sit on the stove on low for at least an hour helps thicken it up and blend everything quite tastily!!
- 6 cups diced potatoes
- 1/2 cup chopped onions
- 1/2 cup chopped carrots
- 2 cups frozen corn
- 10 stalks frozen asparagus, chopped into ½ - 1 inch pieces
- 3 cups milk
- 6 cups water
- 6 Tbsp. butter
- 1 ½ tsp. salt
- 2 tsp. pepper
- 1 tsp. Italian seasoning
- 1 tsp. oregano
- 1 tsp. paprika
- 1 tsp. chicken bouillon powder
- 2 cloves minced garlic
- 4 tbsp. all purpose flour
Bring water to a boil in large stockpot. Add potatoes, onions, and carrots and let boil for 5 minutes.
Add milk and butter; boil for 3 minutes more. Add seasonings and stir.
Remove 1-2 cups soup into bowl and whisk in flour until mixed. Return to pot and stir thoroughly.
Add frozen corn and asparagus and let boil at least 5 minutes. Turn heat to low and stir occasionally until slightly thickened. Serve when vegetables are tender and flavors are well blended.