Prep 15 mins
Cook 15 mins
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!
- 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)
- 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).
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).