Creamy Potato & Egg Chowder Recipe
Follow this recipe to prepare a delicious Creamy Potato & Egg Chowder, a comforting and hearty dish perfect for cooler days.
Equipment
- 1 Large pot For cooking the chowder
- 1 Cutting board For chopping vegetables
Ingredients
- 4 medium Potatoes Peeled and diced
- 3 Eggs Hard boiled and peeled
- 1 cup Heavy cream
- 4 cups Chicken broth
- 1 cup Onion Chopped
- 2 tbsp Butter
- 1 tsp Garlic powder
- to taste Salt and pepper
- 1/4 cup Chopped parsley For garnish
Instructions
- In a large pot, melt butter over medium heat and sauté onions until softened.
- Add diced potatoes, chicken broth, garlic powder, salt, and pepper. Bring to a boil.
- Reduce heat to a simmer and cook until potatoes are tender, about 15 minutes.
- Stir in heavy cream and bring back to a simmer. Cook for an additional 5 minutes.
- Add chopped boiled eggs to the chowder and stir well.
- Adjust seasoning with more salt and pepper if necessary.
- Serve hot, garnished with chopped parsley.
Notes
For a vegetarian version, substitute chicken broth with vegetable broth.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 26gProtein: 8gFat: 24gSaturated Fat: 14gCholesterol: 160mgSodium: 780mgPotassium: 650mgFiber: 3gSugar: 3gVitamin A: 45000IUVitamin C: 14.9mgCalcium: 800mgIron: 0.3mg
Tried this recipe?Let us know how it was!