Saturday, February 9, 2013

Guest Post: Veronica from Passion, Pink and Pearls!

Good morning Rachel's Country Roots readers! Rachel and I became friends not too long ago and I'm so honored she's allowing me to take over her blog today.  She's got an awesome blog and even participates in a new link-up that I'm a apart of. Yall should get it on it, it's awesome! Though, I supposed I'm a little biased.

I'm Veronica and I blog over at Passion, Pink and Pearls where you'll find just that, as they intertwine through our daily life. I recently got married and have a plethora of wedding DIYs, budget advice and pretty pictures up but don't worry I share other fun things like recipes, silly stories (like about the husband and our new puppy), and lots of home diys.

Today, I've got a tasty potato chowder for you. It has that creamy cheesy flavoring with a zest of spice to awaken your taste buds. It goes great with a soft french bread or sourdough, especially on these cool winter nights. Grab your shopping list, cause you're going to want to try this one out!

3 cups diced, peeled, raw potatoes
¾ cup finely chopped onions (the slap's my best friend for this part)
½ cup coarsely chopped celery (and this one)
2 ½ cups water
¼ cup margarine or butter
¼ cup flour
1 ½ t. salt
½ t. dry mustard
¼ t. pepper
2 cups milk
1 ½ t. Worcestershire sauce
6 oz. (3/4 cup) cubed pasteurized process cheese spread (yes that's velvetta...but don't let this pat scare you away yet!)
6 oz. (3/4 cup) shredded Cheddar cheese
16 oz. can (2 cups) Rotel diced tomatoes, undrained,
1 or ½ cup of mashed potatoe flakes (this thickens up the chowder)

One: In a large pot on the stove, combine potatoes, onions, celery and water.  Bring to a boil.
Two:  Reduce heat; cover and simmer 15 to 20 minutes or until potatoes are tender. 
Three: In medium saucepan, melt margarine.  Stir in flour, salt, mustard, and pepper.  Cook 1 minute, stirring constantly, until smooth and bubbly.  
Four: Gradually stir in milk and Worcestershire sauce; cook until thickened, stirring constantly. 
Five: Add cheeses, stir until melted.  Stir into potato mixture.  Stir in tomatoes.  Heat gently, stirring frequently.  Add about mashed potato flakes. Stir frequently but be careful to not boil it. 

Altogether, this makes about six servings. Add some bread and celery on the side to pretty it  up and eat up.

- Want to make it less spicy? Use half of the can of rotel...or if your taste buds are super sensitive don't use Rotel and go for a plain chopped tomato can.
- If you don't like velveeta...I can't stand it...don't worry, you'll like this!
- Be sure to let the chowder cool in the individual dishes since it gets quite hot on the stove.

Hope you enjoy the recipe! I'd love for you to pop by over my blog and say hi. Making new friends is always fun! 


  1. That looks so yummy! Adding to my recipe box!
    Thanks for posting!

  2. Hooray! thanks for letting me guest post, sorry I didn't send people your way! I forgot to put a link in my post for you...I feel awful!


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