Two-Potato Chowder

Preparation info

  • Makes


    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

Traditionally made with butter, flour, and cream, this version of chowder can be made instead with milk and thickened with pureed potatoes. Sweet potatoes give the soup a lovely pale orange color. You can reduce the fat content even further by using lowfat or skim milk instead of whole milk.


  • 1 cup vertically slivered onion
  • 1 tablespoon thinly sliced garlic
  • 2 tablespoons water
  • 1 tablespoon olive oil
  • 1 cup sliced (¼ inch) celery
  • ¾ teaspoon dried thyme
  • 3 cups Chicken Broth or reduced-sodium canned broth, fat skimmed
  • cups thinly sliced peeled sweet potatoes (about 3 potatoes)
  • cups thinly sliced peeled russet (baking) potatoes (about 3 potatoes)
  • 1 teaspoon salt, or to taste
  • 1 cup milk, or as needed
  • Freshly ground black pepper
  • 2 tablespoons thin diagonal slices scallion tops, for garnish


    1. Combine the onion, garlic, water, and oil in a large wide saucepan. Cook, stirring, over low heat until the onion is tender and golden, about 10 minutes. Stir in the celery and thyme.
    2. Add the broth, sweet potatoes and russet potatoes, and salt and bring to a boil. Cover and simmer until the potatoes are very tender and break apart when stirred, about 25 minutes. Remove from heat and cool slightly.
    3. With a slotted spoon, transfer about 2 cups of the cooked potatoes and some broth to a food processor. Puree the potatoes, working in batches, if necessary. With the machine running, gradually add the milk. Pour the pureed mixture back into the saucepan and reheat over low heat. Do not boil. Taste and add salt, if needed, and freshly ground black pepper.
    4. Ladle the chowder into bowls and garnish with scallion.