It’s time for Karen’s Killer Fixin’s!
Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers.
So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is POTATO CHOWDER!!
I love winter when I can finally break out my soup recipes! There’s something about coming inside out of the cold and smelling soup that’s been cooking in the crockpot or soup pot all day. Nothing like slipping that first spoonful into your mouth and swallowing flavorful heat right down to your core. Giving me goosebumps just thinking about it! 🙂
Those who know me know I don’t do weak soups. My soups tend to be more like stews, than soup. No weak broth need apply! I especially love chowders that are quick to make and satisfying. This is one of my favorite chowders. Enjoy!
I hope you enjoy today’s Killer Fixin’s. Happy eating!
Karen
P.S. We’re at 70 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.
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POTATO CHOWDER [Makes 2 quarts]
1 T. butter
5 cups cubed baking potatoes
¾ cup chopped onion
1 tsp. salt
1/3 cup diced celery
1 tsp. dried basil
1 bay leaf
¼ tsp. thyme
1 large clove garlic, crushed
1/8 tsp. celery seeds
¼ cup flour
1/8 tsp. ground nutmeg
2 cups skim milk
1/8 tsp. pepper
¼ cup evaporated milk
1 T. cider vinegar
3 (10½ oz) cans chicken broth
Melt butter in large Dutch oven over medium heat; add chopped onion, celery and bay leaf. Cook 5 minutes until tender. Add garlic; cook one minute. Stir in flour. Gradually add milks and broths; bring to boil, stirring constantly. Add potato and next six (6) ingredients. Reduce heat and simmer, uncovered 25 minutes or until tender. Stir frequently. Stir in vinegar; discard bay leaf. Place 3 cups potato mixture in electric blender; cover and process until smooth. Add puree back in Dutch oven; stir well.
Serve with steaming hot bread.
Oh, ymmmmmmmmmmm, I do love a good potato soup. Have you tried it with already baked potatoes? And since moving to New Mexico I’ve developed a taste for spicier foods. I find the cream soups go very well with green chilies.
Yep, great with baked potatoes, too, although you do need a few fresh potatoes to make it creamier. Baked potatoes don’t get as creamy, especially since we cook skins and all in regular mashed potatoes. The baked potatoes are great for chunks. The nice thing about this soup is that it’s basic and you can change up the flavors by adding chilis or fresh asparagus or bacon, etc. 🙂
Nice recipe, but if you fry a couple of slices of bacon prior to adding the butter (remove bacon and crumble) and other ingredients, it adds even more flavor. Strew crumbled bacon over filled bowls.
Love to put bacon in occasionally to change up the flavor a bit, Mari! 🙂 I’ve been known to throw together this soup after baking a ham just so I can throw ham chunks in. Turkey works well, too. Totally different mix of flavors. My Seafood Bisque is a variation of this potato soup with a medley of seafood and spices added.
Must love a basic recipe with so many flavor options! 🙂