Delicious Potato Chowder Recipe

by Brittany
(Columbia, MO)

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.

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