When Fall starts to settle in I get a craving for potato chowder. We wanted to take a meal to some friends who recently had a new baby, so this was a perfect excuse to make some for them and for us.
Here’s the basic recipe:
- 8 cups diced baker potatoes (wash well but don’t peel)
- 1/3 c diced onions or leeks (we prefer leeks for the taste)
- 4 or more diced garlic cloves
- 2 tbsp dried oregano
- 2 tbsp dried basil
- 1 can of corn, drained
- 5 1/2 cups homemade chicken stock (or 3 14.5 oz cans)
- 1 (10 3/4 oz) can condensed cream of chicken soup (see below for substitute info)
- 1 (8 oz) package cream cheese or Neufchatel
- 1/2 lb cooked and crumbled bacon
- 1 cup shredded cheese for garnish
Mix all the ingredients except for the cream cheese and bacon in the crock pot. Cook on low 6-8 hours or high 3-4 hours. Cut up the cream cheese and blend it with a cup or two of the soup. Return to the crock pot and mix. Use the bacon to garnish.
- This is the “rustic” version. If you want to make it more creamy, or whatever, just peel the potatoes first (all that work, less nutrition) and puree about half of the soup instead of just a few cups. You can also add some cornstarch as you’re blending to thicken it up.
- You can use cream of celery or even cream of mushroom and it will turn out yummy. Or look at this recipe for a powdered substitute you can keep on hand for any recipe that calls for cream soup – you can modify it to reduce the sodium content.
- Use yogurt instead of cream cheese for a healthier alternative. Put a fine mesh strainer in a pan and line with cheesecloth or a coffee filter. Set the plain fat-free yogurt in it and keep in the refrigerator overnight. The whey will separate out and drip into the pan.
- You can put half the cooked and crumbled bacon in the soup if you want. I usually do this to add flavor. This time I completely spaced and threw all the bacon in. It was still great.
- Goes well with wheat rolls and a salad.
- The first time I make this for the season, I cook a ton of bacon and dice and freeze it for future batches. I do the same with the leeks. Just dice and freeze on a cookie sheet, then transfer to a freezer bag.
Feel free to share your potato soup/chowder recipes here!