Country Potato Chowder

It’s COLD outside. You know what that means….it’s time for soup!  This is another wonderful recipe I acquired from my old boss. I’ve tweaked it just a little to lighten it up a bit but it’s still super creamy, super hearty and super delicious.  And like a lot of great soups it just gets better as it sits in the fridges so woohoo for leftovers!  Chop everything up before you start and then it’s just a matter of tossing ingredients into the pot as you go.


6 Strips Chopped Bacon
1 Medium Onion, Chopped
3 Celery Ribs, Chopped
1/4 Cup Flour
1 Pt. Half and Half
1 Pt. Milk (or more depending how thick you want the soup)
4 Potatoes, Peeled and Cut to Cubes
1 Cup Sliced Carrots
2 Cups Chopped Ham
2 Cans Cream of Celery
1 Tbsp. Worcestershire
1 Tsp. Season Salt
1/2 Tsp. Pepper
1 Tsp. Basil
1 Cup Frozen Peas
1 Can Cream Style Corn

In a dutch oven or large pot, cook bacon over medium heat until crisp. Remove with a slotted spoon and drain on paper towel. Drain reserving 2 tbsp. of drippings. In the drippings, saute onion and celery until tender. Sprinkle with flour and stir until well blended. Gradually add half and half and milk. Stir in the potatoes, carrots, cream of celery, ham, parsley, Worcestershire sauce, season salt, pepper and basil. Bring to a boil, cook and stir for 1 minute, reduce heat and cover simmering for 30 minutes stirring occasionally. Add peas and bacon and heat through. Enjoy!



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