Make four servings of yummy, filling, easy potato chowder in about 30 minutes, from start to finish, using a few simple and common ingredients!
My mom used to make this easy potato chowder for our family as I was growing up. The recipe is incredibly EASY, inexpensive, and can be made fairly quickly (about 30 minutes) with common pantry items. It is a delicious, filling soup, which tastes wonderful on a chilly day!
The end result is a creamy chowder with cubes of tender potatoes, celery, and onions, seasoned with salt, pepper, butter, and a few green onions for garnish. These simple ingredients, along with milk, make up this delicious potato chowder! Here’s how easy it is to make!
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Prepare The Veggies
First things first… prepare the veggies! Chop onions, thinly slice celery, and peel and cut the potato into small 1″ cubes. Don’t make the cubes of potato too big, so they will cook fairly quickly. NOTE: I used Russet potatoes, but other varieties can be easily substituted.
Melt butter in a large saucepan, and then add the chopped onions and sliced celery. Cook on medium heat, stirring often, for 4-5 minutes, until the onions and celery have softened.
Add the cubed raw potatoes to the saucepan, and stir to combine. Continue to cook on medium heat for 10 minutes, stirring often. The small cubes of potato will begin to soften as they cook.
Season Veggies And Add Flour To Thicken Chowder
After the potatoes have cooked for 10 minutes (and have become tender), remove the pan from the heat. Season the veggies with salt and black pepper. Add the all purpose flour to the pan, and stir to fully combine. The flour coats the vegetables, and will act as a thickener for the chowder, once the milk has been added.
Time To Turn This Into Easy Potato Chowder!
Now it is time to add the milk to the saucepan! Slowly pour 4 cups of milk into the saucepan. I used 1% milk, but feel free to use any kind you prefer. Stir well, once all the milk is in, to fully combine the ingredients.
Return the pan to the stove top and cook on medium, bringing it up to heat slowly. Be careful to not let the soup boil after adding the milk. Just bring it up to a very hot serving temperature slowly. As it cooks, the soup will thicken.
When the easy potato chowder has thickened and is very hot (but not boiling), taste test a potato cube to make sure they are tender. At this point, adjust the seasoning to your taste by adding more salt and pepper, if desired.
Want Your Chowder Even Thicker?
If at the last minute you decide you want the chowder to be even thicker (a personal choice), here’s a little secret tip I’ve used a couple of times to do that: Once the chowder is at serving temp, simply stir in about 1/2 cup of instant potato flakes! Yep… give them a stir into the soup, and instant thickener! This is completely OPTIONAL, but it does work!
Serve The Easy Potato Chowder
Once the soup is heated to serving temp, ladle it out into individual serving bowls. Sprinkle some thinly sliced green onions over the top, if desired, and grab a spoon! Go ahead… dig in!
The easy potato chowder is delicious, and we love to serve it with warm bread or rolls on the side. We usually get about 4 good sized bowls of chowder from this recipe (as written), but it can EASILY be doubled! Hope you enjoy it!
Well, this really is an easy soup to make for lunch OR dinner! Sure hope you have the opportunity to try it soon, and trust you will enjoy it, too. Have a wonderful day, and thank you for visiting.
Looking For More Potato SOUP Recipes?
You can find all of my soup recipes in the Recipe Index, located at the top of the page. A few of our favorite soups that include potatoes are:
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Original recipe source: My Mom
Make four servings of yummy, filling, easy potato chowder in about 30 minutes, from start to finish, using a few simple and common ingredients!
- ¼ cup butter (½ stick or 4 Tablespoons)
- 1 cup brown onion , finely chopped
- ½ cup celery , thinly sliced
- 1¾ cup potatoes (approx. 2 medium) , peeled and cut into 1" cubes-I used russets.
- 1½ teaspoons salt ( + more to taste as desired)
- ½ teaspoon black pepper
- ⅓ cup all purpose flour
- 4 cups milk
- ½ cup instant potato flakes (OPTIONAL) (if desired for thicker soup)
- 1 stem green onion (green part) (OPTIONAL GARNISH) , thinly sliced
Chop onions, thinly slice celery; peel/ cut potato into small 1" cubes. Small potato cubes are important, so they cook quickly. Melt butter in a large saucepan; add the onions and celery. Cook on medium heat, stirring often, for 4-5 minutes, until onions/celery have softened.
Add potato cubes to the pan; stir to combine. Cook on medium for 10 minutes, stirring often. Remove pan from heat. Season with salt and pepper. Add flour to the pan; stir to combine.
Add 4 cups of milk into the pan. Stir well, to fully combine ingredients. Return pan to the heat and cook on medium, bringing it up to serving temperature slowly. Don't let soup boil after adding milk. As it cooks, the soup will thicken. Taste test a potato cube to make sure they are tender (if not tender, let chowder cook a couple more minutes). Adjust seasonings to your taste by adding additional salt and pepper, if desired.
Once chowder is heated to serving temp (and potatoes are tender), ladle it into individual bowls. Sprinkle thinly sliced green onions over the top, if desired. Serve, and enjoy!
OPTIONAL TIP: Want Your Chowder Even Thicker? When chowder has thickened and is very hot , if you decide you want the chowder to be even thicker (a personal choice), here's a little tip I've used a couple of times: Simply stir in about 1/2 cup of instant potato flakes! Yep... give them a stir into the soup, and instant thickener! This is completely OPTIONAL, but it does work!
NOTE: Caloric calculation was made using 1% milk, and NO instant potato flakes.
Here’s one more to pin on your Pinterest boards!