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Subject: Potato Chowder?


From: BlackIce <jhruby7[at]>
Date: Tue, 23 Oct 2001 18:02:36 -0400
I haven't managed to find a potato chowder recipe I'm happy with...I'm 
looking for a good, hefty chowder, preferably vegetarian (but I can 
vegetarian-ify most anything).  Anyone have any suggestions?



From: J. Helman <jhelman[at]>
Date: Wed, 24 Oct 2001 13:02:12 -0400
Something my mother, born and raised in New England where chowder can be
found almost everywhere, once told me when I mentioned making
"corn-potato chowder:"

"There's no such thing as potato chowder.  ALL chowders have potatoes in

Now, Mom was not the world's greatest authority on everything, but that
may be why you can't find a recipe for something called "potato


From: penmart01[at]aol.como (Sheldon)
Date: 24 Oct 2001 17:22:39 GMT
J. Helman wrote:
>There's no such thing as potato chowder.  

Hmmmm. . . .


2 strips bacon
1/3 cup chopped onion
2 cups diced raw potatoes
1/2 cup sliced fresh carrots
2 cups boiling water
1 1/2 teaspoons salt
1/4 teaspoon ground sage
1/8 teaspoon ground black pepper
1/4 teaspoon paprika
1 teaspoon dried parsley flakes
2 tablespoons flour
2 cups milk 

Fry bacon until crisp in a saucepan large enough for making soup. Remove bacon.
Add onion and sauté until limp. Add potatoes, carrots, boiling water and salt.
Cover and cook until vegetables are tender, 8 to 10 minutes. Add seasonings.
Blend flour with 1/4 cup of milk and add with the remaining milk to the
vegetable mixture, stirring constantly. Heat until slightly thickened. Crumble
bacon and sprinkle over the soup. 
House &amp; Garden 
February 1957 

( ) from Pittsburgh, PA on 06/26/01    
This was an extremely good basic potato chowder recipe. Being an impoverished
college student w/ no bacon, I omitted it, and cooked the onions in butter. I
also added a little garlic, instead of the sage. Additionally, I increased the
flour by 1-2 tablespoons, and mashed some of the potatoes w/ a fork to thicken
the soup. Will definitely make again!

monika ( ) from phoenix, az on 01/31/01    
this was just the kind of recipe i was looking for.. i did make a couple
changes, such as chicken broth instead of water, added canned corn
(drained),used evaporated milk along with the milk, you can also add cooked
chicken - cut in bite sized chunks..

A Cook from Seattle, WA on 02/24/00    
This is a wonderful hearty soup. I added some celery and used fresh parsely
instead of dried. This would also make an excellent clam chowder with the
addition of clams. Great with some warm sourdough bread.

Debbie ( ) from Hilltown, PA on 02/17/00    
Very good for a cold February day, but I did make a few changes. Not having any
carrots, and since celery is somewhat of a standard item in chowder, I made a
substitution. I chopped the raw bacon and added the onion and celery to the pot
before it was quite finished cooking. I wanted to cook the bacon in with the
rest of the chowder, and since cooking it with the vegetables kind of precluded
removing it, I did. I substituted light cream for 1/2 cup of the milk and added
a dollop of cooking Sherry. My husband loved it and so did I.

A Cook from Middletown, NJ on 12/18/99    
A great soup that can be prepared in a flash. I also used chicken broth for
more flavor, and in place of the milk I used soy "milk". Don't use the fat free
version though! The result was a rich, creamy soup which no one would suspect
was made with soy! For a little more pizzaz add lots of fresh ground black

Simone ( ) from Pleasanton, CA on 01/28/99    
I added a leek and a stalk of celery chopped right befor the onion was
transparent. I also added 2 cups of low sodium, fat free chicken broth to that
mixture, let it boil and then added the remaining vegetables. I used rosemary
instead of sage and 1/2 and 1/2 instead of milk. This was one of the best
potato chowders I have ever made or eaten. Wow, my boyfriend finished the whole

Debbie ( ) from Winfield, Illinois on 01/14/99    
I boiled the vegetables in water and chicken bouillon cubes, plus added 1 stalk
chopped celery and 1 chopped and cleaned leek to the sauteed onions. This
recipe was "to die for" and all of my friends are making it by the dutch oven


From: J. Helman <jhelman[at]>
Date: Wed, 24 Oct 2001 13:47:21 -0400
Sheldon wrote:
> (recipe and reviews snipped)

Hey, like I said, Mom wasn't the world's greatest authority on
everything (although, God rest her soul, she liked to think she was) 

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