Lemon Potato Chowder Recipe

This lemon potato chowder combines tender potatoes and vegetables with a bright finish of fresh lemon. A heavy, induction-compatible pot makes it easy to soften the vegetables gently, then lower the heat for an even simmer. If you are unsure whether your saucepan will work, follow our induction-ready cookware checklist.

This induction-focused adaptation of a recipe by Elizabeth Stark for The Kitchn keeps the familiar combination of potatoes, lemon and a creamy broth. The tips below focus on cookware compatibility, controllable heat and preventing the soup from boiling after the dairy is added.

Begin at moderate heat so the onions soften without browning too quickly. Add the celery, carrots and garlic once the onions are translucent, and reduce the induction power if the butter starts to darken.

For a chowder with some texture, blend only part of the cooked potatoes and broth. Use an immersion blender carefully, or follow the blender manufacturer’s precautions for hot liquids if transferring the soup to a countertop blender.

Recipe Yield and Ingredients

Serves 6 to 8

Cooking this chowder on an induction cooktop? Use an induction-compatible, heavy-bottomed saucepan and adjust the heat to maintain a gentle simmer. Our guide to how induction cooking works explains the basics of pan compatibility and heat control.

Ingredients

• 4 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 1 teaspoon kosher salt, plus more as needed
• ¼ teaspoon red pepper flakes
• Freshly ground black pepper
• 2 medium celery stalks, diced
• 1 medium carrot, diced
• 4 cloves garlic, minced
• 6 small Yukon Gold potatoes, scrubbed and cut into ½-inch cubes
• 4 cups (1 quart) low-sodium chicken broth
• Finely grated zest of 1 lemon
• 2 bay leaves (fresh or dried)
• ¾ cup half-and-half
• ¼ cup freshly squeezed lemon juice
• Fresh parsley leaves, for garnish (optional)

Stovetop cooking instructions

Place a heavy, induction-compatible saucepan over medium heat and melt the butter. Add the diced onion, salt, red pepper flakes and black pepper. Stir for about 5–7 minutes until the onion softens. Add the celery, carrot and garlic; cook for roughly another 5 minutes, lowering the heat if necessary to prevent browning.

Add the potato cubes and stir for about 2 minutes. Pour in the stock, then add the lemon zest and bay leaves. Increase the induction setting until the broth begins to simmer, then reduce it to maintain a gentle bubble. Cook for about 20 minutes, or until the potatoes are tender when pierced with a fork.

Turn off the heat and remove both bay leaves. Blend the chowder to your preferred texture, taking care with the hot liquid. Stir in the half-and-half followed by the lemon juice. Warm on a low induction setting without bringing the soup back to a vigorous boil. Adjust the seasoning, then serve with parsley if desired.

Recipe Notes

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and reheating: Refrigerate leftover chowder promptly in shallow containers. FoodSafety.gov’s cold-food storage chart lists three to four days in the refrigerator for soups and stews. When reheating, stir for even heating and follow official leftover-temperature guidance of 165°F (74°C).

Prefer a classic chicken soup? See our induction-stovetop chicken soup recipe, with timing tips for instant and regular brown rice.

Recipe credit: Adapted for induction cooking from Elizabeth Stark’s Lemon Potato Chowder at The Kitchn.