ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel
  • »
  • Food and Cooking»
  • Main Dish & Side Dish Recipes»
  • Stew Recipes

Potato Chowder Recipe

Updated on February 1, 2010

I love to cook and learned from two of the best cooks I know, My grandma and my mother. My grandma could make a feast out of anything. I eventually picked up on her habit on never measuring anything and to this day I still don't. I do it all by eye. So far, like my grandma I have never had any complaints.

Soups have become my specialty I enjoy making them and comming up with different recipes. They are very versatile and will hit the spot all year long. Truthfully it's hard to mess up a soup but it does take a bit of know how in blending the right ingredients so I'd like to share some of my favorite recipes. I'll try to give you a starting point of ingredient amounts based on what I generally use in making these soups.

Please check back for more of my soup recipes including:

Grandmas' Beef Vegetable - http://hubpages.com/hub/Grandmas-Beef-Vegetable-Soup-Recipe

Thick Ham and Bean - http://hubpages.com/hub/Hearty-Ham-and-Bean-Soup

Quick and Easy Chili - http://hubpages.com/hub/Quick-And-Easy-Chili-Recipe

********************************************************************************************

POTATO CHOWDER

In a 4 qt. saucepan Put about 6 large peeled diced and washed potatoes

1 diced medium onion

4 large stalks of celery diced and washed

Fill the pan half full of water

Add 1 stick of real butter

Add about 1 teaspoon of minced garlic or

1/2 a teaspoon of garlic powder

Parsely to taste

Salt and Pepper to taste

Throw in about a tablespoon of celery seed ( optional)

Fry up a half pound of mild sausage Drain the grease and add to above ingredients.

Cook till the potatoes are done, don't over cook. You want the potatoe chunks to be cooked through but still firm.

Add half a pint of sour cream and stir till blended.

Serve with or with out crackers.

Hope you enjoy this.

Comments

    0 of 8192 characters used
    Post Comment

    • AnythingArtzy profile image
      Author

      AnythingArtzy 7 years ago from OHIO

      thanks again tobey these compliments are spoinling me, so many in just a couple of days lol if you weren't already married.....wink wink lol

      My grandma was Cherokee

      As for photographing well. that pic was a lark, one out of many taken that night. the camera actually hates me.that was one I had taken last year.

    • tobey100 profile image

      tobey100 7 years ago from Whites Creek, Tennessee

      Knew it was something. My mother is full blood Iroquois. My dad, full blood Welsh. Guess that makes me a Welsh Indian. You have a very unique look, I like it. I'd guess you photography very well.

    • AnythingArtzy profile image
      Author

      AnythingArtzy 7 years ago from OHIO

      glad to see you are still alive after eating my soup lol lol lol

      thanks so much tobey for the compliment. Absolutely no offense taken. I do not take offense at such normal questions. I'm just plain ole born and bred American.

      American Indian- Grandma full blood,

      Irish- other grandma and one grandpa both full Irish

      German- grandpa full German

      Isn't America wonderful? lol

    • tobey100 profile image

      tobey100 7 years ago from Whites Creek, Tennessee

      AA, with out offending, what nationality might you be? You have a very northern European look about you. Very intriguing>

    • AnythingArtzy profile image
      Author

      AnythingArtzy 7 years ago from OHIO

      Thank You so much,

      I'm so glad you enjoyed it. lol lol lol

    • tobey100 profile image

      tobey100 7 years ago from Whites Creek, Tennessee

      My 18 year old used your recipe last night. All I can say is Dang woman! Good Good. Thanks