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Potato Chowder
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Brief Description
This recipe is adapted from one in Bette Hagman’s book More from the Gluten-Free Gourmet. This recipe is shared at Lynn’s Kitchen Adventures.
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Main Ingredient
potatoes
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Category: Soups
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Cuisine: American
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Notes: One of the nice things about soup is that you can easily adjust the amount of ingredients to your taste. I never worry about measuring the vegetables exactly. If I have more than one cup of carrots when I’m done shredding, I put it all in. Frozen peas could be added after the meat is added. The soup should then be cooked a couple of minutes more.
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Posted By: ascarr
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Posted On: Jan 05, 2014
Number of Servings:
Ingredients:
- 1 - lb. bulk sausage, cooked
- 1 - c. onion, chopped
- 1 - c. carrot, shredded
- 1/4 - c. butter (or margarine)
- 4 - c. potatoes, sliced
- 3 - c. chicken broth
- 1 - c. milk (almond milk works well)
- 2 - Tb. rice flour
Directions:
In the bottom of a large saucepan, saute the onion and carrot in the butter.
Add the chicken broth and potatoes. Bring to a boil, reduce heat and simmer until the potatoes are cooked.
With a hand potato masher, break up the potatoes until they are only small lumps.
Add the rice flour to the cold milk and blend with a fork. Add to the potato mixture.
Bring to a boil, reduce heat and add the cooked sausage. Heat through.
Add salt and pepper to taste.
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