Italian Cheesy Potato Corn Chowder I Made It

Italian Cheesy Potato Corn Chowder

mommyluvs2cook 9 years ago
By: MissouriFarmWife

The whole family really enjoyed this! I used only 4 white (is yellow the same?) potatoes because mine were pretty large. Also instead of deli ham I used about half of a big ham steak. Also switched out 2% milk for the whole cause that's what I had. The cream cheese makes this nice and creamy. BTW the make sure the cream cheese is softened or it will never melt into the soup. Are the veggies supposed to be sauteed first, or is simmered the correct word? If so simmered in a little water then add all the other stuff? I just sauteed all the veggies (not potatoes) until soft then added the milk and broth along with the potatoes and other ingredients. In the end this turned out great though! Delicious!

Italian Cheesy Potato Corn Chowder
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Good4U 9 years ago said:

Are you going to rate it and put a link from the recipe to here? Lovely looking pic!

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mommyluvs2cook 9 years ago said:

Whoops! Going to do that now :)

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frankieanne 9 years ago said:

Wow, that must be one thick soup with the cream cheese and regular cheese! That is a very pretty bowl of soup!

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mommyluvs2cook 9 years ago said:

It wasn't as thick as you'd think but I also don't think I used the full 8 oz. of cheese either.

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NPMarie 9 years ago said:

Pretty pic Michelle..were you going to add it to the recipe?

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pointsevenout 9 years ago said:

I believe saute is the correct word for prepping the veggies for the chowder. Probably just a mistake by the author.
Russets are a starchy potato and their form will break down the more they are jostled. Russets are a white potato but not all white potatoes are a starchy potato. Yellow potatoes are not so much of a starchy potato and hold their shape better in soups and salads. Do a net search on potato attributes.
Chowder should be on the thick side, almost gravy like. Addition of a little cornstarch or flour may be necessary.

Some smoked mozzarella would work great in this.

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mommyluvs2cook 9 years ago said:

Ugh! Thanks Marie, I'm still recuperating from my crazy weekend I guess :P

I kind of figured sauteed too Points. I meant white "skinned" potatoes. I think it is the same potato as the yellow, but it just gets called white or yellow depending on where you live or what you prefer lol. Mmmmm... I love smoked mozz.!!

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NPMarie 9 years ago said:

LOL Michelle! I hear ya:-D

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MissouriFarmWife 9 years ago said:

Thanks for the nice review, Michelle. Glad you liked it. Love your picture!
I did simmer the yellow potatoes, personal preference. The "meat" is different than white potatoes and I like the fact that they do hold their shape, as Pointsevenout said. Sorry about the confusion in directions - I made some changes to clarify.
Smoked mozarella cheese does sound wonderful!

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mommyluvs2cook 9 years ago said:

AAhh..so there is a difference between white skinned potatoes and yellow skinned potatoes! Hhhmm I need to check out the potato department a little better lol.

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MissouriFarmWife 9 years ago said:

Michelle, I'm sure either will work just fine. I usually have to substitute something because I never run to the store (24 mile trip) for one item. The yellow ones are actually a pale yellow color inside. Yukon potatoes might me the same - can't recall as it has been a while since those have been available in the produce aisle.

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pointsevenout 9 years ago said:

Peruse: http://www.foodsubs.com/Potatoes.html

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MissouriFarmWife 9 years ago said:

Cool site, Pointsevenout!

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