Potato Chowder Recipe

Ingredients

 2 cups chopped white onion (if you’re not an onion nut like me you could go closer to 1 cup)
 1/2 cup of thin slices of celery, sliced not the tall way, but the wide way.
 2 tablespoons of butter
 3 tablespoons of flour
 2 cups low sodium veggie stock
 4 cups peeled russet or otherwise potatoes
 1 teaspoon celery seeds (you can find those in the spice isle)
 2 cups fat-free milk
 Salt and pepper to your taste.

Directions

1

First off you wanna saute the onion and celery bits in the butter in a large-ish saucepan until they are tender, somewhere in the neighborhood of 5 minutes or longer, depending on if you have the jams pumped up or not (by jams I mean heat).

2

When the veggies are tender stir in the flour and give them a nice coating. Cook that for a minute.

3

Next up toss your stock, potatoes, and celery seeds into the pan.

4

Heat that till it's boiling and then reduce to a simmer.

5

Cook there until the potatoes are nice and tender, about 10 minutes or more depending again on your jam level.

6

Stir it every once in a while so the potatoes don’t get cooked to the bottom.

7

When the potatoes are tender stir in the milk and cook that backup.

8

Once its hot salt and pepper the hell out of it until you’re in love.

Ingredients

 2 cups chopped white onion (if you’re not an onion nut like me you could go closer to 1 cup)
 1/2 cup of thin slices of celery, sliced not the tall way, but the wide way.
 2 tablespoons of butter
 3 tablespoons of flour
 2 cups low sodium veggie stock
 4 cups peeled russet or otherwise potatoes
 1 teaspoon celery seeds (you can find those in the spice isle)
 2 cups fat-free milk
 Salt and pepper to your taste.

Directions

1

First off you wanna saute the onion and celery bits in the butter in a large-ish saucepan until they are tender, somewhere in the neighborhood of 5 minutes or longer, depending on if you have the jams pumped up or not (by jams I mean heat).

2

When the veggies are tender stir in the flour and give them a nice coating. Cook that for a minute.

3

Next up toss your stock, potatoes, and celery seeds into the pan.

4

Heat that till it's boiling and then reduce to a simmer.

5

Cook there until the potatoes are nice and tender, about 10 minutes or more depending again on your jam level.

6

Stir it every once in a while so the potatoes don’t get cooked to the bottom.

7

When the potatoes are tender stir in the milk and cook that backup.

8

Once its hot salt and pepper the hell out of it until you’re in love.

Potato Chowder Recipe

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