A hearty and creamy potato chowder that is perfect for a cozy meal.
Peel and dice the potatoes into small cubes.
Cut the potatoes into uniform sizes to ensure even cooking.
In a pot, melt the butter over medium heat.
Use unsalted butter to control the saltiness of the dish.
Add the chopped onion to the pot and sauté until translucent.
Stir frequently to prevent the onions from burning.
Sprinkle the flour over the onions and stir to form a roux.
Cook the roux for a minute to remove the raw flour taste.
Gradually pour in the milk while stirring to create a smooth mixture.
Add the milk slowly to avoid lumps.
Add the diced potatoes to the pot and bring the mixture to a boil.
Stir occasionally to prevent sticking.
Reduce the heat to low and simmer until the potatoes are tender and the chowder thickens.
Cover the pot partially to retain moisture while allowing steam to escape.
Season with salt and pepper to taste.
Taste the chowder before adding salt to avoid over-seasoning.
Serve the chowder hot, garnished with fresh herbs if desired.
Pair with crusty bread for a complete meal.
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