The Pioneer Woman Tasty Kitchen
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Creamy Potato Chowder

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Level: Easy

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Description

This recipe is a family favorite in our house. One of the rare few that ALL of our children will eat. Usually, we serve bacon cheeseburgers with the soup. Sometimes I use leftover ham in the recipe, too.

Ingredients

  • 2 cups Water
  • 2 cups Potatoes, Diced
  • ½ cups Carrot, Chopped
  • ¼ cups Onion, Chopped
  • ¼ cups Butter
  • ¼ cups Flour
  • ¼ teaspoons Black Pepper
  • 1 cup Milk
  • 1 cup Half-and-half
  • 1 cup Mild Cheddar Cheese, Shredded
  • 1 can Chicken Broth

Preparation

In a large saucepan, combine water, potatoes, carrots, and onion. Bring to a boil. Cover and simmer for 10 minutes.

In a medium saucepan, melt the butter. Stir in flour and black pepper.

Add milk and half-and-half all at once. Stir until thick and bubbly.

Add cheese and stir until the cheese is melted.

Drain water from potato mixture, leaving 1/2 cup liquid. Mash potatoes lightly. Add chicken broth.

Pour cheese mixture into potato mixture. Heat through, but do not boil. Serve immediately.

I prefer to add more black pepper, but it’s up to a person’s taste. In my world, there isn’t enough black pepper!

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