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Potato Chowder Soup

Custo $8, economizar $12

Fonte: Recommended by CookGo

  • 30 Min
  • 8 Porções
  • $8

INGREDIENTES

  • Vegetables

    • 🥔 2 cups peeled and diced potatoes
    • 🥕 ½ cup diced carrots
    • 🥬 ½ cup diced celery
    • 🧅 ¼ cup chopped onion

  • Seasoning

    • 🧂 1 teaspoon salt

  • Liquids

    • 💧 4 cups water
    • 🥛 2 cups milk

  • Fats and Binding

    • 🧈 ¼ cup butter
    • ¼ cup all-purpose flour

  • Canned Goods

    • 🌽 2 (15 ounce) cans whole kernel corn, drained

  • Dairy

    • 2 ½ cups shredded Cheddar cheese

PASSOS

1

Place potatoes, carrots, celery, onion, and salt into a large pot. Add water to cover and bring to a boil over medium-high heat. Reduce the heat and simmer until potatoes are tender, about 20 minutes; do not drain.

2

When the vegetables are almost finished, combine milk, butter, and flour in a small saucepan over medium-low heat. Whisk constantly until butter melts and mixture is smooth and thick, 5 to 10 minutes.

3

Pour hot milk mixture into cooked vegetables. Add corn and Cheddar; cook and stir until Cheddar melts, about 3 minutes.

NUTRIENTES

Por 1 Porção

🔥

359

Calorias

  • 15g
    Proteína
  • 34g
    Carboidratos
  • 20g
    Gorduras

💡 Dicas

For a richer flavor, use half-and-half in place of milk.Serve in bread bowls for a fun presentation.Add a pinch of nutmeg or paprika for a subtle spice.Check salt level after adding cheese since it may already be salty.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.