Recipe by WJKing
WOW! This is a PERFECT winter-time chowder! Hope you enjoy this as much as we do! So easy to throw in some extra leftover veggies, spices of your choice, etc.. MMMMMMMMMMMMMMmmmmmmmm!
Top Review by jdeets
This soup seemed to be missing something and wasn't as flavorful as I expected. However, the next day it was much better. I made a couple of changes, used chicken broth instead of water, bacon instead of ham, and a lot more dill than called for (I love dill in my potato soup). I think next time I'll fry the onion and celery (maybe in bacon grease?) before adding the potatoes and broth/water. I'll also use sharp cheddar (I had medium on hand).
- 4 cups diced and peeled potatoes
- 2⁄3 cup chopped celery
- 1⁄4 cup chopped onion
- 2 1⁄4 cups water
- 1⁄2 cup butter, divided
- 1⁄4 cup flour
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon garlic powder or 1⁄2 teaspoon garlic salt
- 2 1⁄2 cups milk
- 1 teaspoon dried dill weed
- 2 cups Velveeta cheese or 2 cups cheddar cheese, cubed (or cheese of your choice)
- 1 1⁄2 cups corn, canned or frozen,uncooked
- 1 cup diced cooked turkey ham (or regular ham or bacon, fried & crumbled)
Directions See How It's Made
- Combine potatoes, celery, onion, water& 1/4 c.
- butter in a large kettle.
- Bring to a boil.
- Reduce heat; simmer for 10 minutes.
- Remove from heat& set aside (do not drain).
- In heavy 2-qt.
- kettle, melt remaining butter.
- Stir in flour, salt, pepper and garlic.
- Gradually add the milk; stir until thickened& smooth.
- Add dill weed.
- Stir sauce into potato mixture.
- Add cheese, corn and meat.
- Heat thoroughly.
- (I usually do 5-10 minutes to make sure the corn cooks till crisp-tender).