This potato chowder is chock-full of vegetables.
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1 tablespoon Land O Lakes® Butter
1 medium (1/2 cup) onion, finely chopped
1 rib (1/2 cup) celery, finely chopped
3 tablespoons all-purpose flour
2 1/2 cups milk
2 (14-ounce) cans vegetable or chicken broth
3 cups cubed red potatoes
2 cups frozen mixed vegetables
2 teaspoons dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon coarse ground pepper
Melt butter in 4-quart saucepan until sizzling; add onion and celery. Cook over medium heat, stirring occasionally, 3-4 minutes or until onion is tender. Add flour; stir in milk and broth. Continue cooking, stirring constantly, 12-14 minutes or until mixture comes to a full boil.
Add potatoes, frozen vegetables, thyme leaves, salt and pepper. Continue cooking 8-10 minutes or until mixture comes to a full boil. Reduce heat to low. Cook, stirring occasionally, 6-8 minutes or until potatoes are fork tender.
Explore reviews fromour online community
I made this on a cold Sunday afternoon and it turned out creamy and yummy! I had to use both frozen and fresh veggies as I did not have enough of the frozen but I dont' think it matters. I thought it called for too much salt but it turned out perfect. I used crushed frito's inplace of the bread crumbs to save time, and everyone loved it! No left overs even..
Brrr. That chill in the air can only mean one thing: It’s time to warm up with a pot of chowder. Or two. Or ten. On the stovetop or in the slow cooker, chowder is easy and filling.