Monday, January 26, 2009


This is the most awesome, filling potato chowder. My daughter absolutely loves this on a cool day, and she's been asking for it for a while now. I lucked into a really good deal on potatoes, so here comes potato soup!

You don't have to add the kiolbassa if you don't have it or don't care for it. My family loves the taste of the sausage with the potatoes. If you don't have sausage on hand, fry up a little bit of bacon and serve it as a garnish with a small bit of shredded cheese.

This is great in the crockpot. Mine is a large 6-quart one.

6 cups peeled, diced potatoes
2 links kiolbassa, boiled and sliced
5 cups water
1 1/2 cups chopped onion
1/2 cup chopped celery
1/2 cup diced carrots
1/4 cup butter or margarine
4 teaspoons low-salt chicken bouillon granules
1/4 teaspoon pepper
Salt to taste
12 oz can evaporated milk
8 oz. shredded cheese

1. Combine all the ingredients except the milk and cheese in slow cooker.
2. Cover and cook on High until vegetables are tender. Just remember that new crockpots cook faster and hotter. I can burn things easily if I don't watch it! You will cook this on low around 4 or 5 hours.
3. Stir in milk and cheese, melting, before serving.

If you have bits of leftover carrots, broccoli, celery, corn, etc., you can add them the chowder.