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Creamy Potato & Egg Chowder Recipe

Creamy Potato & Egg Chowder Recipe

Michelle Kim
Follow this recipe to prepare a comforting Creamy Potato & Egg Chowder, perfect for a cozy meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4
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
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