Tater Chowder


– 3 or 4 gold potatoes, diced or chopped, skin on

– 3 or 4 red potatoes, diced or chopped, skin on

– 3 or 4 celery stalks, sliced

– 3/4c. All purpose flour

– 2 tsp salt

– 1 tsp old bay seasoning

– 1-1/2c. Whole milk

– 1-1/2c. Water


For the potatoes, rough chopped pieces can be as large as 3/8″ thick full slices. Larger than this is not recommended)

In a large pot, combine potatoes, celery, salt, old bay, and water and bring to boil. Then reduce heat and cover to maintain a slow boil (Note: I like salt, so I add plenty, feel free to hold off on adding the salt until the very end and then salt to taste, it won’t hurt). Combine cold milk and flour in a liquid measuring cup and stir until flour is dissolved, set aside (for a thicker consistency, add more flour at this stage). Set a timer for 10 minutes. After ten minutes, stir the pot. Potatoes should be nearly cooked through. Pour the milk/flour mixture into the pot and stir until even. The mixture should thicken considerably. Cover and simmer on low for another ten minutes, then enjoy.

Variations: Copious Black pepper instead of old bay, or any other spice you like, though, with the milk, chili and cayenne and the like will be blunted.

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