Two Potato Chowder

My step mom made this soup for us last year when we were visiting. It’s very tasty and filling. And, it’s easy to whip up! Don’t forget the shredded cheese and bacon to sprinkle on top of the soup when you serve it. This will warm you up to the core on these cold and nasty days we’ve been having!

One Year Ago: Smashed Chickpea Salad

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Two Potato Chowder

Yield: 6-8


1 Tbsp butter
1 onion chopped
1 celery stalk, thinly sliced
1 garlic clove, minced
2 medium pototoes, cut into 1/2 inch cubes
2 small sweet potatoes, peeled, cut into 1/2 inch cubes
1 (14 1/2 oz) can vegetable or chicken broth
2 c milk
3 Tbsp flour
1/2 tsp salt
Dash ground cayenne
sliced green onions
cheddar cheese
crumbled bacon


Melt butter in large saucepan over medium heat. Add onion, celery and garlic; cook and stir 3 to 4 minutes or until vegetables are crisp-tender.

Add white potatoes, sweet potatoes and broth. Bring to a boil. Reduce heat to low; cover and simmer 15 to 20 minutes or until potatoes are tender.

In medium bowl combine 1/2 cup of the milk and flour; mix until smooth. Stir in remaining milk, salt and cayenne until well mixed. Stir into soup; cook over medium heat for 3 to 5 minutes or until bubbly and thickened, stirring constantly.

To serve, ladle soup into 4 individual soup bowls. Sprinkle each with green onions, cheeese and bacon.

Recipe from my Step Mom

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7 Responses to “Roasted Beet and Garlic Pasta”

  1. #
    ErinsFoodFiles — October 8, 2013 at 12:39 pm

    Stunning color!!

    • beantownbaker — October 8th, 2013 @ 7:06 pm

      It just makes me smile 🙂

  2. #
    Nutmeg Nanny — October 10, 2013 at 8:36 pm

    Oh gosh, I love this recipe! So creative 🙂

  3. #
    Tanja Simone — October 21, 2013 at 11:07 am

    We’re making this for dinner tomorrow, sounds perfect! And what a great way to contribute to Breast Cancer Awareness month. Keep it up!
    Snowy hello’s from Oslo, Norway/ Tanja Simone,

    • beantownbaker — October 23rd, 2013 @ 12:27 am

      Thanks! I hope you enjoyed the pasta.

  4. #
    Elle A. — March 4, 2014 at 10:58 pm

    I made this tonight and it was truly one of the worse things I’ve made; the sauce was really chunky and dry, and stuck in my throat every time I took a bite, and the garlic made it even drier. I would not recommend this to anyone.

  5. #
    Pam — February 25, 2015 at 7:55 pm

    This is very good. Leaving some of the pasta water is important, as well as adding the olive oil. Grating the beet into the pasta made a gorgeous colored magenta. Eating pasta right away prevents drying out. An optional addition could be adding a can of coconut milk to make a pink saucy dish. Topped with nuts and cheese, yes!

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