CARROT CHOWDER
My husband's grandmother passed this recipe on to us, and it's just wonderful-especially with a basket of warm, fresh bread on the side. This soup freezes well. -Wendy Wilkins, Prattville, Alabama
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 10 servings (2-1/2 quart).
Number Of Ingredients 13
Steps:
- In a Dutch oven, combine all ingredients except the cheese. Bring to a boil; reduce heat and simmer, uncovered, about 1 hour or until the vegetables are tender. Sprinkle each serving with cheese.
Nutrition Facts : Calories 130 calories, Fat 5g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 803mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 10g protein.
CORN AND POTATO CHOWDER
Steps:
- Sling the butter into a soup kettle and melt over medium-high heat. Add the bacon and cook till crisp. Scoop out the bacon and drain on paper towels. Save for later--don't nibble too much.
- Pour off all but 1/4 cup of fat from the pot. Toss in the onions and peppers, seasoning them with a pinch of salt and pepper. Cook till soft and then throw in the garlic, cooking it all for 1 minute more. Sprinkle on the flour and mix into the veggies. Dump in the broth and potatoes. Cover the pot and bring to a boil; then lower the heat and simmer for 10 to 12 minutes, or till the potatoes are tender. Add the shredded carrots and corn. Cover and simmer everything 5 to 6 minutes longer to blend the flavors.
- Stir in the half-and-half. Season with the thyme, cayenne, some more salt, and lots of freshly ground black pepper to taste. Sprinkle with parsley and the bacon bits you've been saving. Give it one last stir, and ladle it up piping hot.
CORN CHOWDER
Make Tyler Florence's Corn Chowder recipe from Food Network, a creamy blend of sweet corn, potatoes and fresh thyme.
Provided by Tyler Florence
Categories main-dish
Time 55m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).
- Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley and give it another little drink of olive oil. Ladle the soup into bowls and serve.
POTATO, BACON, AND CORN CHOWDER
A quick and delicious comfort food made with canned corn, potatoes and bacon.
Provided by Kim R.
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Cook the bacon pieces in a large skillet over medium heat until the fat has rendered, and the bacon is crispy, about 8 minutes. Remove the bacon, leaving the grease in the pan. Stir the carrot, celery, and bay leaf into the bacon grease; cook for 5 minutes.
- Meanwhile, melt the butter in a large pot over medium-low heat. Whisk in the flour, and cook for 5 minutes, stirring constantly. Slowly whisk in the milk, and bring to a simmer over medium-high heat. Once simmering, cook for 5 minutes, whisking frequently. Add the bacon, cooked vegetables, potatoes, and corn. Return to a simmer, then reduce heat to medium-low, and cook until the potatoes are tender, about 20 minutes more. Use additional milk as needed to to achieve desired consistency. Garnish with paprika to serve.
Nutrition Facts : Calories 267.7 calories, Carbohydrate 35.6 g, Cholesterol 27.6 mg, Fat 9.8 g, Fiber 3.9 g, Protein 11.3 g, SaturatedFat 4.8 g, Sodium 475.3 mg, Sugar 9.1 g
CARROT SOUP
This flavorful and fragrant soup is a wonderful addition to any special dinner. My family has enjoyed this soup every Thanksgiving for years.
Provided by Joan Carney
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Yield 6
Number Of Ingredients 6
Steps:
- In a medium sized stock pot, over high heat, combine the chicken stock, carrots, garlic, dill weed, salt and butter. Bring to a boil, reduce heat and simmer for 30 minutes or until carrots are soft.
- In a blender, puree the soup, return to stock pot and simmer for an additional 30 to 45 minutes. Season with additional dill or garlic if needed.
Nutrition Facts : Calories 233.6 calories, Carbohydrate 22.8 g, Cholesterol 40.7 mg, Fat 15.9 g, Fiber 6.5 g, Protein 2.6 g, SaturatedFat 9.8 g, Sodium 849.4 mg, Sugar 10.8 g
MOM'S FAMOUS CLAM CHOWDER
Ummm thick and Creamy!! This is a good one!! I don't care for clams so I divide this soup in half before I add the clams and I have an awesome potato soup for myself and my daughter and my happy hubby gets all the clam chowder.
Provided by Pvt Amys Mom
Categories Chowders
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Chop or dice all of your vegetables and set aside.
- Drain clams, save the liquid.
- (I usually throw in the extra clam juice for the added flavor, you will get about 1/2 cup of juice from the can of clams).
- (I start the bacon and the vegetables all in the pan that I will finish the soup in- then you get the flavor from the bacon crustys on the bottom).
- Fry bacon bits and set aside.
- Drain off all bacon fat but enough to coat the bottom of the pan.
- Saute potato, onion, celery and carrot in bacon drippings for 5 minutes.
- Add the clam juice, salt and pepper, thyme and chopped parsley.
- Cook for 20 minutes or until the veggys are all fork tender.
- Add the 1/2 and 1/2.
- Add the Bacon.
- (This is where I divide the soup if you want a pot of potato soup as well).
- Add the clams.
- Thicken to desired consistency with cornstarch and water.
Nutrition Facts : Calories 524.2, Fat 27.7, SaturatedFat 14.5, Cholesterol 85.3, Sodium 448.6, Carbohydrate 54.2, Fiber 6.2, Sugar 3.7, Protein 16.6
BROCCOLI AND CARROT CHOWDER
"My family loves this tasty, satisfying soup made from a recipe that I developed myself," says field editor Esther Shank of Harrisonburg, Virginia.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender. Add 3 cups milk, bouillon, Worcestershire sauce, salt and pepper. , In a small bowl, combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese just until melted.
Nutrition Facts : Calories 233 calories, Fat 3g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 838mg sodium, Carbohydrate 39g carbohydrate (16g sugars, Fiber 6g fiber), Protein 15g protein.
NEW ENGLAND CLAM CHOWDER
As a New Englander I can tell you this is the best Clam Chowder around! It's from The Vanilla Bean Cafe in Pomfret, Connecticut. This is the original recipe. In addition to the onion & celery I sometimes like to add 1/2 cup shredded carrots.
Provided by - Carla -
Categories Chowders
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Melt butter and bacon fat in large pot.
- Sautee onion, celery garlic (and 1/2 cup shredded carrots, if using) until tender.
- Add seasonings (parsley, Tabasco, celery salt, thyme & bay).
- Add flour and instant mash potatoes.
- Turn off flame and stir until flour is no longer visible.
- Add the clam juice and stir.
- Turn flame back on to high and continue stirring (constantly) to avoid sticking.
- Bring to a boil.
- Add potatoes and stir.
- Cook for 15 minutes or until potatoes are tender.
- Add clams.
- Stir.
- Add cream.
- Stir.
- Simmer for 1/2 hour.
- Add salt and pepper, to taste.
- Serve garnished with fresh parsley and enjoy!
Nutrition Facts : Calories 832.9, Fat 32.2, SaturatedFat 16.9, Cholesterol 127.3, Sodium 2116.7, Carbohydrate 98, Fiber 8.4, Sugar 12.9, Protein 38.2
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