Pantry Saver Potato and Carrot Chowder

• 4 cups peeled and diced potatoes
• 2 cups diced carrots
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup water
• 1/2 cup all-purpose flour
• 1 cup milk
• 2 tbsp butter
• 1 tsp dried thyme
• 1/2 tsp paprika
• Salt and pepper to taste
• Fresh chives for garnish

Steps

1. 1 In a large pot, melt butter over medium heat. Add onion and cook until softened.
2. 2 Stir in garlic, thyme, and paprika; cook for another minute.
3. 3 Add potatoes and carrots, stirring to coat with butter mixture.
4. 4 Pour in broth and water. Bring to a boil, then reduce heat and simmer until vegetables are tender.
5. 5 In a small bowl, whisk flour into milk until smooth. Stir this mixture into the pot.
6. 6 Cook, stirring frequently, until chowder thickens.
7. 7 Season with salt and pepper to taste.
8. 8 Serve hot, garnished with fresh chives.

Equipment

• Large pot
• Whisk
• Cutting board and knife

Variations

• Add cooked diced chicken or turkey for extra protein.
• Stir in a handful of peas in the last few minutes of cooking.

Substitutions

• Use almond milk for a dairy-free option.
• Substitute gluten-free flour for a gluten-free chowder.

Pairings

• Grilled cheese sandwiches
• Cornbread

Nutrition

Tips

• For a richer flavor, use half-and-half instead of milk.
• Feel free to add a dash of cayenne pepper for a subtle kick.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator and reheat with a splash of milk to restore creaminess.

Serving Suggestions

• Pair with warm crusty bread or a side salad for a complete meal.

FAQ