Autumn Chowder Recipes

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AUTUMN CHOWDER

When the weather gets chilly, we enjoy comfort foods like this hearty chowder. It's easy to prepare, and the aroma of it as it simmers makes my mouth water. -Sheena Hoffman, North Vancouver, British Columbia

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 2 servings.

Number Of Ingredients 12



Autumn Chowder image

Steps:

  • In a large saucepan, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 teaspoon drippings. In the drippings, saute onion until tender. Add the potato, carrot, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are almost tender., Stir in the milk, corn and pepper. Cook 5 minutes longer. Combine the flour and cold water until smooth; gradually whisk into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Sprinkle with bacon.

Nutrition Facts : Calories 473 calories, Fat 30g fat (16g saturated fat), Cholesterol 77mg cholesterol, Sodium 810mg sodium, Carbohydrate 35g carbohydrate (10g sugars, Fiber 4g fiber), Protein 19g protein.

2 bacon strips, diced
1/4 cup chopped onion
1 medium red potato, cubed
1 small carrot, halved lengthwise and thinly sliced
1/2 cup water
3/4 teaspoon chicken bouillon granules
1 cup milk
2/3 cup frozen corn
1/8 teaspoon pepper
2-1/2 teaspoons all-purpose flour
2 tablespoons cold water
3/4 cup shredded cheddar cheese

AUTUMN CHOWDER

I found this in the fall TOH magazine. It looks awesome. I havent tried yet but I will as soon as it starts getting cold outside.I will probably use more bacon than what the recipe calls for but its up to you.

Provided by tinkerbelle79

Categories     Chowders

Time 40m

Yield 2 serving(s)

Number Of Ingredients 12



Autumn Chowder image

Steps:

  • In a saucepan,cook bacon over med heat until crisp;remove to paper towels and reserve.
  • Drain,reserving 1 teaspoon drippings.
  • In the drippings,saute onion until tender.
  • Add potato,carrot,water and bouillon.
  • Bring to a boil.
  • Reduce heat;cover and simmer for 15-20 min or until veggies are almost tender.
  • Stir in the milk,corn and pepper.
  • Cook 5 min longer.
  • Combine flour and cold water until smooth;gradually whisk into soup.
  • Bring to a boil;cook and stir for 1-2 min or until thickened.
  • Remove from heat;stir in cheese until melted.
  • Sprinkle with the bacon.
  • Enjoy!

Nutrition Facts : Calories 491.1, Fat 23.3, SaturatedFat 13.1, Cholesterol 67.1, Sodium 615.3, Carbohydrate 53.5, Fiber 5.8, Sugar 4, Protein 21.8

2 slices bacon, diced
1/4 cup chopped onion
1 medium red potatoes, diced
1 cup milk
1 carrot, thinly sliced
1/2 cup water
3/4 teaspoon chicken bouillon granule
2/3 cup frozen corn
1/8 teaspoon pepper
2 1/2 teaspoons all-purpose flour
2 tablespoons cold water
3/4 cup shredded cheddar cheese

AUTUMN HARVEST CHOWDER

Turnip, Potatoes, Asparagus, Bacon & Corn. This is so yummy!! (if I do say so myself.) I didn't have the ingredients to make my Corn Chowder, so I threw a bunch of things in a pot and came up with this. *pls note* the auto-converter for metric to Imperial adds an extra 1/8 of everything, ignore the 1/8.

Provided by Dannygirl

Categories     Chowders

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 13



Autumn Harvest Chowder image

Steps:

  • Cut bacon into 3cm or 1/2 inch pieces, cook and drain.
  • In a large pot add Chicken Stock, Water, Bacon, Onion and Turnip.
  • Bring to boil, then cook at medium heat for 20 minutes Stirring occassionally.
  • Add Asparagus and seasonings and cook for another 20 minutes Stirring occassionally.
  • Add Corn, Cream and Potatoes and cook another 10 mins stirring often.
  • Let stand away from heat for 5 minutes and serve.

Nutrition Facts : Calories 423.9, Fat 24.9, SaturatedFat 11.6, Cholesterol 57.9, Sodium 666.2, Carbohydrate 40.1, Fiber 5.1, Sugar 5.5, Protein 14.4

250 ml cooked crumbled bacon
1 7/8 liters prepared low sodium chicken broth (2 Campbell's Tetra Packs)
500 ml water
750 ml diced turnips or 750 ml rutabagas
250 ml diced onions
500 ml asparagus, cut in 1 inch pieces
10 ml chili powder
10 ml cajun seasoning
2 ml basil
2 ml marjoram
250 ml frozen corn
500 ml table cream
2 (420 g) packages dry unprepared roasted garlic mashed potatoes

GOLDEN AUTUMN CHOWDER

Make and share this Golden Autumn Chowder recipe from Food.com.

Provided by CJAY8248

Categories     Chowders

Time 1h40m

Yield 1 pot of soup, 6 serving(s)

Number Of Ingredients 14



Golden Autumn Chowder image

Steps:

  • In dutch oven, brown steak (half at a time) in oil. Add potatoes, rutabaga, cabbage, carrots, onions, parsley, vinegar, sugar, salt, pepper, and bay leaf. Add 6 cups of water. Simmer, covered, 1 to 1 1/4 hours or until meat is tender. Remove bay leaf.

Nutrition Facts : Calories 259.2, Fat 7.7, SaturatedFat 1.7, Cholesterol 43.1, Sodium 659, Carbohydrate 27.4, Fiber 4.3, Sugar 5.3, Protein 20.4

1 lb round steak, cut in 1/2 inch pieces
2 tablespoons oil
3 medium potatoes, pared and coarsely chopped
1 medium rutabaga, pared and coarsely chopped
2 cups coarsely chopped cabbage
3 medium carrots, pared and coarsely chopped
2 medium onions, chopped
2 tablespoons parsley
1 tablespoon vinegar
1 1/2 teaspoons salt
1 teaspoon sugar
1/4 teaspoon pepper
1 bay leaf
6 cups water

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