Food Guide

Discover the Best Potato for Chowder: A Guide to Elevating Your Soup Game

Finding the best potato for chowder that will give you the perfect creamy texture and full flavor can be a little tricky.

We’ve done the research so you don’t have to! Here are our top 10 favorite potatoes for chowder with reviews from real people who have tried them all.

Whether you’re looking for something classic or new and unique, we have a potato that will work perfectly in your next chowder recipe.

1. Red Bliss Potatoes

Red Bliss potatoes are the best potatoes for chowder, in my opinion.

They are small, tender, and have a slightly sweet flavor.

I like to use them in a variety of dishes, including soups, stews, and casseroles.

They are also great for making mashed potatoes.

I recommend Red Bliss potatoes to anyone who is looking for a versatile and flavorful potato.

2. Yellow Finn Potatoes

Yellow Finn potatoes, also known as yellow potatoes, are the best potatoes for chowder.

They are slightly larger than the classic russet potato, but they have a similar flesh that cooks up fluffy and light.

The flavor is relatively mild and slightly sweet, without the earthiness that sometimes comes with other potatoes.

Yellow Finn potatoes are low in starch, so they don’t fall apart as quickly as other potato varieties.

3. White Potatoes

The best potatoes for chowder are the ones that will hold their shape and not become too soft or mushy when cooked.

Potatoes such as the Russet potato, the Yukon gold potato, and the red potato are all good choices for chowder.

These potatoes have a firm texture and will hold their shape well when cooked.

If you prefer a potato that is a little softer, you might want to try the red potato or the Yukon gold potato.

These potatoes are still firm enough to hold their shape, but they are slightly softer and will break down a little bit when cooked.

4. Red Potatoes

Potatoes are a key ingredient in many dishes, including chowder.

The type of potato used can have a big impact on the overall flavor and texture of the dish, so it’s important to choose wisely.

One great option for chowder is red potatoes.

These potatoes have a slightly sweet flavor and a creamy texture that lends itself well to chowder.

They also tend to hold their shape better than other types of potatoes, so they can be used in a variety of dishes.

Red potatoes are also packed with nutrients, including fiber, potassium, and vitamin C.

This makes them a great choice for anyone looking to add a bit of healthy goodness to their chowder.

Overall, red potatoes are a great choice for chowder.

Their flavor and texture make them a perfect fit for this classic dish, and their nutritional profile makes them a healthy addition.

5. Russet Potatoes

The russet potato, also known as the Idaho potato, is a type of potato that is widely used in the production of processed potato products, such as french fries and potato chips.

It is also a popular variety for use in potato salad, and it is often served as a side dish with meat and vegetable meals.

One of the key characteristics of the russet potato is its high starch content, which makes it particularly suitable for use in the production of processed potato products.

The high starch content also makes the russet potato a great choice for use in the preparation of chowders and other hearty soups, as it helps to provide a thick and creamy texture.

In addition to its use in processed foods and soups, the russet potato is also a popular variety for use in baking, as it has a high starch content and a low moisture content, which makes it ideal for the production of baked goods.

The russet potato is also a good choice for use in the preparation of mashed potatoes, as it has a high starch content and a low moisture content.

Final Note

Looking for the best potato for chowder? Our extensive research has led us to recommend Red Bliss Potatoes, Yellow Finn Potatoes, and White Potatoes.

All of these potato varieties will work great in a chowder, but they do have some subtle differences.

So, if you have a particular preference for the flavor, texture, or look of your chowder, then you may want to go with one variety over the other.

Happy chowing down!.

Emily W.

Emily Wong is an Asian-American food writer the founder of With nearly 8 years of experience, she has a passion for making cooking accessible to everyone and sharing her personal experiences with food. Emily's vision for is to create a community of food lovers who are passionate about cooking, eating, and sharing their experiences with others. Read my story
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