Email to Amy      

Recipe Categories: wldflowersdrm's HOME PAGEAmish APPETIZERS BBQ BEVERAGES Bisquick BREAD BREAKFAST Brownies Budget CAKESandPIES CANDY CASSEROLES Celebrity Cheesecake COOKIES CookingForOneOrTwo CROCKPOT Dehydrator DESSERTS DIABETIC Dinner EGGS ETHNIC FISHandSEAFOOD FOODSTEAMER Frosting FRUIT Gravy HighAltitude HintsAndTips Holiday_Casseroles IceCream Kids Lipton LOWFAT MARINADES McCormick MEATS Mexican Miscellaneous Muffins NONFOOD PASTA PASTRIES PetRecipes PIZZA POULTRY PRESSURECOOKER QuickAndEasy RestaurantRecipes RetroRecipes RICE SALADandDRESSING SANDWICHES SAUCES SideDish SkilletMeals SNACKS SOUPSandSTEWS SpicesAndSeasoning StateRecipes TasteOfHome VEGETABLES VEGETARIAN Venison WeightWatchers

Potato Chowder




Source of Recipe


Nalani






List of Ingredients



• 1 pound potatoes, cubed and divided (about 3 medium)
  
• 1 1/2 cups chicken broth
  
• 1 cup thinly sliced carrots
  
• 1 (11 ounce) can corn, drained
  
• 1/2 cup thinly sliced celery
  
• 1/2 cup chopped onions
  
• 1/2 teaspoon dried thyme
  
• 1/2 teaspoon salt
  
• 1/2 teaspoon ground black pepper
  
• 2 tablespoons all-purpose flour
  
• 1 cup half and half, divided
  
• 1/4 cup chopped fresh parsley
  
• 2 cups grated Swiss or Jack cheese
  






Instructions



1. Combine half of potatoes with broth in saucepan with tight fitting lid. Bring to boil, reduce heat and simmer about 10 minutes until tender.
   
2. Mash potatoes with a fork; stir in remaining potatoes, carrots, corn, celery, onion and the next three ingredients. Cover and simmer until vegetables are tender.
   
3. Dissolve flour in 1/4 cup half and half; stir into chowder with remaining half and half and parsley. Cook, stirring constantly over medium heat until thickened slightly. Serve topped with grated cheese.