Super Creamy Potato Chowder For the Freezer - OAMC
Prep Time
Cooking Time
Total Time
Perfect for cool summer nights or fall days.
Type: Soup
Yield: 36
  • 6 c celery, diced (approximately 36 stalks)
  • 6 onions, diced (approximately 12 cups)
  • 15 c Yukon Gold potatoes, diced (approximately 6 lbs)
  • 6 c water
  • 4-1/2 c butter
  • 4-1/2 c all-purpose flour
  • 1-1/2 gallons half-and-half
  • ¼ c dried parsley (or ½ cup fresh, chopped)
  • ¼ c salt
  • ¾ t pepper
  • Optional: Frozen corn or peas (6 cups total)
  1. In a large pan, add celery, onions, potatoes and water. Add additional water if necessary to cover the vegetables. Simmer the vegetables until tender (time depends on the size of your pan and the temp you've set it at - check after 20 minutes and then every 5 minutes after that to avoid overcooking).
  2. In a separate pan, melt the butter. Once melted, add the flour (to which you've added the salt and pepper) and stir until incorporated (you're making a rue). Set the timer for 2 minutes and stir the rue over low heat to "cook" the flour. Skipping this step or doing it less than 2 minutes can result in a floury taste. Don't brown the rue.
  3. When the 2 minutes is up, SLOWLY add the half-and-half, stirring to incorporate it fully before adding more. This will mean lump free soup. Meanwhile, drain and reserve liquid from vegetables. Carefully add the vegetables to the half-and-half. Add parsley. If necessary, add some of the reserved vegetable liquid to thin the soup (I preferred it without - it's thick and creamy and delicious).
  4. Cool. Just before storing, add optional frozen corn or peas. Use freezer bag method to store. To serve, thaw completely in the refrigerator and heat on stove until warmed through. I store these in individual servings so we thaw and microwave.
Recipe by Baby to Boomer Lifestyle at