Beth Dreiling Hontzas; Rose Nguyen
Prep Time
25 Mins
Cook Time
45 Mins
Stand Time
10 Mins
Yield
Makes 6 to 8 servings (about 8 cups)

How to Make It

Step 1

Bring potatoes and water to cover to a boil in a Dutch oven over medium-high heat. Cook potatoes 10 to 15 minutes or until tender. Drain and place in a large bowl.

Step 2

Melt butter in Dutch oven over medium-high heat. Stir in frozen vegetables and chopped yellow onion; sauté onion mixture 6 to 8 minutes or until tender.

Step 3

Add 2 cups milk, next 6 ingredients, and potatoes. Reduce heat to medium, and bring to a boil; reduce heat to low, and simmer, stirring occasionally, 15 minutes or until thoroughly heated. Season with salt and pepper to taste. Let stand 10 minutes before serving. Garnish, if desired.

Step 4

Note: For testing purposes only, we used McKenzie's Seasoning Blend for diced onion, red and green bell pepper, and celery and Campbell's Cream of Mushroom with Roasted Garlic Soup.

Step 5

Corn-and-Potato Seafood Chowder: Prepare recipe as directed through Step Omit 2 cups milk in Step 3, and add 1 lb. fresh crabmeat, drained, and 2 (6 1/2-oz.) cans minced clams, undrained, with evaporated milk, next 5 ingredients, and potatoes. Proceed with recipe as directed.

Ratings & Reviews

daneanp's Review

daneanp
April 21, 2014
The family loved this and it is a good, hearty soup that is very flavorful. I think next time, I will forgo the frozen veggies and just chop up my own. I wish the nutrition info was posted. I'm estimating 245 calories per 1 cup serving (source, My Fitness Pal). We had this with a tossed green salad.

beckyboop13's Review

beckyboop13
March 24, 2014
I didn't follow the recipe exactly. I used some frozen peas and fresh carrots I had on hand. I didn't have evaporated milk. So I put in a can of Chicken Stock (my kids don't like their soup too milky tasting). I also let out the hot sauce. I will be making it again.

Sammiehigg's Review

sparke
October 11, 2012
N/A

jldillon's Review

Sammiehigg
September 10, 2010
This is such a great recipe to keep in your fall-winter rotation. I change it up each time I make it depending on what veggies and meat I have. One of our favorite additions is red potatoes and mushrooms. Try adding grilled chicken for extra protein!

sparke's Review

aggiegirl96
April 29, 2010
Excellent chowder! I couldn't find the frozen onion/pepper/celery mixture at the store so I used fresh. Very easy to throw everything together and tastes great the next day too.

aggiegirl96's Review

jldillon
November 29, 2009
Excellent! We rated this a 9 out of 10, will make again and again. Served it while my family was in town Thanksgiving weekend and it was a huge hit! Would change nothing. We used 1 1/2 tsp of the hot sauce and the heat was perfect.