Creamy Potato & Egg Chowder Recipe

Michelle Kim

Follow this recipe to prepare a comforting Creamy Potato & Egg Chowder, perfect for a cozy meal.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine American

Servings

Calories 420 kcal

Equipment

1 Large pot For cooking the chowder
1 Ladle For serving

Ingredients

4 cups Potatoes Peeled and diced
1 cup Onion Chopped
2 tbsp Butter
4 cups Chicken or vegetable broth
1 cup Heavy cream
4 Eggs Boiled and chopped
to taste Salt and pepper
2 tbsp Chives Chopped, for garnish

Instructions

In a large pot, melt butter over medium heat. Add onions and sauté until translucent.
Add potatoes and broth, then bring to a boil.
Reduce heat and simmer until potatoes are tender, about 15 minutes.
Stir in heavy cream and chopped boiled eggs, and season with salt and pepper.
Simmer for an additional 5 minutes.
Serve hot, garnished with chopped chives.

Notes

For a lighter version, substitute half the cream with milk.

Nutrition

Serving: 250gCalories: 420kcalCarbohydrates: 34gProtein: 12gFat: 28gSaturated Fat: 16gCholesterol: 210mgSodium: 750mgPotassium: 620mgFiber: 3gSugar: 5gVitamin A: 52500IUVitamin C: 12.4mgCalcium: 800mgIron: 0.3mg

Keyword Chowder, Creamy, Egg, potato, soup

Tried this recipe?Let us know how it was!