• Cooking Time:
  • Servings:
  • Preparation Time:


This was just SO hearty, I had to try to recall and then recite how to make it, because it was actually leftover Potato chowder FIRST, with leftover creamed Corn I added the next day!


  • 1/4-1/2c Olive oil
  • 5-7 sm Yukon Gold Potatoes, chunks
  • 1 sm Onion, diced
  • 2-3 cloves Garlic, crushed
  • 2-3 ribs Celery, sliced
  • 1 lg Carrot, sliced
  • 1 bag frozen Corn
  • 1/4lb +/- diced cooked Ham or Chicken (or both)
  • Salt & Black Pepper
  • 1/2tsp Cayenne Pepper
  • 1/2 stick Butter
  • 1/8c +/- Flour
  • 6-8c +/- whole Milk
  • 1tblsp Sugar


  • Heat oil in lg Dutch oven over med flame; cook potatoes, onion, garlic, celery, carrot and corn covered, stirring frequently to prevent sticking, 10-15min.
  • Add meat, and salt & pepper to taste, and Cayenne to season.
  • Add butter to mixture; stir til melted.
  • Add flour and cook roux 3-4min, adding a bit of milk if necessary to prevent sticking/burning.
  • Add all/enough milk gradually after cooking this roux to make a thin sauce; REMEMBER- add GRADUALLY for a smooth soup- like making gravy.
  • Add sugar and stir to blend.
  • Reduce heat to very low and cook til vegetables are very tender and chowder is thick and aromatic.
  • Serve HOT with biscuits or cornbread.

Categories: Chowder  Main Dish  Soup  Stove  Vegetable 
© 2006-2017 BakeSpace, Inc. All Rights Reserved