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Red Potato and Vegetable Chowder

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 Red Potato and Vegetable Chowder
Recipe courtesy of Gundersen Lutheran Chef Thomas Sacksteder.
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Course Main Dish, Soup
Servings
people
Ingredients
  • 2 tsp. olive oil
  • 1/2 cup diced onion
  • 1/2 cup diced ham
  • 1/2 cup diced celery
  • 1/2 cup diced carrot
  • 1/2 cup corn
  • 1/2 cup diced rutabaga
  • 1/2 cup diced butternut squash
  • 2 cup diced red potatoes
  • 1/2 tsp. dried parsley
  • 1/4 tsp. Black Pepper
  • 1/2 tsp. salt
  • 4 cups low sodium chicken broth
  • 2 cups milk
  • 1/4 cup cornstarch mixed with 1/4 cup water
Course Main Dish, Soup
Servings
people
Ingredients
  • 2 tsp. olive oil
  • 1/2 cup diced onion
  • 1/2 cup diced ham
  • 1/2 cup diced celery
  • 1/2 cup diced carrot
  • 1/2 cup corn
  • 1/2 cup diced rutabaga
  • 1/2 cup diced butternut squash
  • 2 cup diced red potatoes
  • 1/2 tsp. dried parsley
  • 1/4 tsp. Black Pepper
  • 1/2 tsp. salt
  • 4 cups low sodium chicken broth
  • 2 cups milk
  • 1/4 cup cornstarch mixed with 1/4 cup water
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Place the olive oil in a soup pot over medium heat. Add onion, cook 3-4 minutes or until translucent.
  2. Add ham, cook 2-3 minutes.
  3. Add remaining ingredients (except cornstarch mixture). Let soup come to a slow boil, then reduce to a simmer. Simmer 10-15 minutes or until potatoes are tender.
  4. Stir in corn starch mixture and continue to stir as soup thickens. Cook 3-4 minutes and soup is ready to eat!
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