Potato Chowder

From: The New York Times New Natural Foods Cookbook.


  • 3 Tbsp vegetable oil
  • 1/4 cups chopped onion
  • 2 cups water
  • 1 tsp salt
  • 5 medium-sized potatoes, peeled and diced
  • 1 cups carrots, finely diced
  • 1 cups shredded spinach
  • 4 cups milk, scalded (not boiled)


  1. Heat the oil in a heavy saucepan.
  2. Add the onion; saute until tender.
  3. Add the water, salt, potatoes and carrots.
  4. Bring to a boil, cover and simmer until the vegetables are tender—about 15 minutes.
  5. Add the spinach and cook just until it is limp and dark green—about 3 minutes.
  6. Add the milk and heat the mixture to just below the simmer point (but do not boil!).

Serves six.

Posted on September 8, 2015 and filed under soups & stews.