Creamy Potato Chowder

Name: Creamy Potato Chowder
Prep time: 15 min
Cook time: 20 min
Yield: 10
Ingredients: 1 tsp (5 mL) 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 2% Evaporated Partly Skimmed Milk; 1/4 cup (50 mL) chopped fresh dill; salt to taste

Makes: 10 cups (2.4 L)

Prep Time 15 mins

Cook Time 20 mins

Serves 10

Difficulty N/A

Ingredients

1 tsp (5 mL) 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

2% Evaporated Partly Skimmed Milk

Directions

Step 1:

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.

Tip

Garnish with grated cheddar cheese.