Wednesday, September 26, 2012

Creamy Potato Chowder Recipe

Like I mentioned a week or two ago, I'm in full-soup mode now that Fall has hit. 

I snapped this photo as I was speed walking (so I wouldn't be late) to my education classes bright and early Monday morning. I just love it when the leaves start changing colors.  

Sitting down to a big bowl of steaming creamy soup is such a perfect way to end a chilly Fall day. The other day I decided to scrap my dinner plans and make a creamy potato chowder instead. I added a little turkey sausage to it for flavor (and to make it a little more appealing to my husband) but you could make it without if you want a vegetarian option. 

Chop up your veggies first: potatoes (red, yellow or russet), carrots, onion and celery. 

In a large saucepan melt saute onion in butter. I browned the butter because I'm awesome like that.

Not because I got distracted and almost burnt said butter. 


Then add in carrots. Season with a bit of salt and pepper. 

Add in potatoes and celery. 

Then stir in cooked sausage and a bit of flour. And a bit more butter.

And pour in chicken or vegetable broth (and pretend I took a photo of this part). 

Next we're going to add chopped kale which will wilt down similar to spinach when it gets added to the chowder. 

Finally, pour in half & half. Bring to a low boil, cover and turn down to a simmer for another 10-15 minutes as the chowder thickens up. You can let it simmer longer than that if you want.

Creamy, cozy, chowder. 

Perfect Fall dinner. 


Creamy Potato Chowder
Serves 4-6

4 tbsp. butter, divided
1/2 yellow onion, chopped
2 large carrots, chopped
2 celery stalks, chopped
2 cups chopped potatoes
1/2 pound cooked turkey sausage (optional)
3 cups chopped kale
2 tbsp. flour
2 cups broth
1 cup half & half
salt and pepper

In a large stock pan, melt two tablespoons of butter over medium heat. Add onion, carrot, celery and potatoes. Saute for about five minutes; season with salt and pepper. Add sausage, remaining butter and flour - stirring quickly to combine. Pour in broth then add the kale. Stirring occasionally, bring the chowder to a low boil, pour in half & half, reduce heat and simmer for 10-15 minutes or until the veggies are fork-tender.

Serve piping hot and enjoy!


  1. I love chowders. And soup. And fall. And Kale. There's a good chance I'll make this (but with condensed milk because I do not have half-n-half and a trip to the store is not on my radar).

  2. My poor DH is sick. All he wants is a hot piping bowl of creamy soup. Alas, we do not break a fast just because we are sick. So, I'm going to make this with veg broth and a dairy alternative (soy? almond? coconut?). I'll let you know how that works out.


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