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Creamy Potato Chowder



Prep Time:15 minutes
Cook Time:20 minutes

Ingredients Preparation
1 tsp[5 mL]Crisco® Canola or Vegetable Oil
1 1/2 cups[375 mL]carrots chopped (approx. 2 large carrots)
1 1/2 cups[375 mL]celery, chopped (approx. 2 stalks)
1 onion, chopped
2 cloves garlic, chopped
2 lbs[1 kg]Yukon Gold potatoes, peel and chopped in 1" (2.5 cm) pieces
4 cups[1 L]chicken stock, vegetable stock or water
2 cans[708 mL]Carnation® Regular or 2% Evaporated Milk 
1/4 cup[50 mL]chopped fresh dill
  Salt to taste
Heat oil on medium heat in a large (4 L/16 cup) pot. Add next 4 ingredients. Cook, stirring occasionally, for 5 minutes, or until onions are tender. Add potatoes and stock. Bring to a boil, cover and lower heat. Simmer 15 minutes, until potatoes are tender. Add Carnation® Milk and cook for an additional 5 minutes. Puree half the soup. Return to pot and combine well. Stir in dill. Add salt to taste.

TIPS:
• Garnish with grated cheddar cheese.


Makes 10 cups (2.4 L)




Creamy Potato Chowder
 
Rate: 187 rating(s)