CHEESY POTATOES 'N' PEPPERS
Roasted red sweet peppers add a dash of color to this hearty potato casserole. It has become a dinner tradition of ours at Christmas-time. -Sherri Jackson Chillicothe, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 1h40m
Yield 12-16 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute onion in butter until tender. Whisk in flour, salt and pepper until blended. Gradually add milk. Bring to a boil over medium heat. Cook and stir for 2 minutes or until sauce is thickened. Remove from the heat. Stir in cheese until smooth., Place half of the potatoes in two greased 11x7-in. baking dishes. Pour half of sauce over potatoes. Top with half to two-thirds of peppers and remaining potatoes. Pour remaining sauce over potatoes. Sprinkle with remaining peppers., Cover and bake at 350° for 1-1/4 hours. Uncover; bake 10-15 minutes longer or until potatoes are tender and sauce is thickened.
Nutrition Facts : Calories 146 calories, Fat 10g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 220mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 6g protein.
HAM, POTATO AND PEPPER CHOWDER
I have been serving this chowder for years now. When I'm feeding family members who don't eat dairy products, I substitute oil for the butter and use coconut milk or soy creamer instead of heavy cream. It still turns out wonderful! -Eileen Stefanski, Wales, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings (2 quarts).
Number Of Ingredients 14
Steps:
- Place potatoes and 2 cups broth in a Dutch oven; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes. Cool slightly. Transfer to a food processor; cover and process until smooth., In same pot, heat butter over medium heat; saute red and green peppers, onion and carrot until carrot is tender, 8-10 minutes. Add ham, jalapeno and seasonings; cook and stir 1 minute., Stir in pureed potatoes and remaining broth; bring just to a boil. In a small bowl, whisk a small amount of hot soup into egg yolk and cream; return all to the pot, whisking constantly. Bring to a gentle boil; cook and stir until thickened, 1-2 minutes. Serve with toppings as desired.
Nutrition Facts : Calories 226 calories, Fat 10g fat (6g saturated fat), Cholesterol 76mg cholesterol, Sodium 1124mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 3g fiber), Protein 11g protein.
CHEESY VEGETABLE CHOWDER
If you love cheese and you love vegetables, you'll love this soup!
Provided by CANDICEC56
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 32
Number Of Ingredients 14
Steps:
- In a large pot over medium heat, combine water, bouillon, potatoes and garlic. Bring to a boil, then stir in onion, celery and carrots. Reduce heat and simmer 15 minutes.
- Stir in corn, peas and green beans and continue to cook on low heat.
- Meanwhile, in a medium saucepan over medium heat, melt butter. Whisk in flour all at once to form a roux and let cook 10 seconds. Whisk in milk, a little at a time, and cook, stirring, until mixture is thick and bubbly. Stir in cheese until melted. Pour this mixture into the large soup pot, stir well and heat through.
Nutrition Facts : Calories 170.5 calories, Carbohydrate 21.2 g, Cholesterol 21 mg, Fat 7.4 g, Fiber 3 g, Protein 6.4 g, SaturatedFat 4.3 g, Sodium 810.3 mg, Sugar 5.1 g
CHEESY MASHED POTATO CHICKEN CHOWDER
Betty Crocker® Ultimate potatoes and other convenient ingredients help you get this dinner on the table in 20 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- In 3-quart saucepan over medium high heat, heat chicken broth, corn, chicken, bell pepper, green onions and butter to boiling. Cover; reduce heat. Simmer 5 minutes, stirring occasionally, until bell pepper is crisp-tender.
- Stir in milk and 1 pouch Cheese Sauce pouch until sauce is melted and thoroughly heated. Remove from heat; stir in 1 potato pouch until blended. Serve immediately.
Nutrition Facts : Calories 290, Carbohydrate 27 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 2 g, Protein 19 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 8 g, TransFat 0 g
CHEESY POTATO CHOWDER
One of my goals in life is to make as many delicious things from potatoes as possible...They're so CHEAP! I absolutely could not believe how good this was. I'm a beginning cook, so it was a little intimidating how attentive I had to be to the chowder-making process, but that's just the way chowders are--and this was SO worth it. I've cooked it for everyone I know, so they think I'm some kind of fancy kitchen goddess. It's simply lovely to make on a chilly night (isn't it pleasant to huddle near delicious-smelling steam rising off of yummy food when it's cold out there?), and I like to serve it with beer bread. I often add more veggies than the recipes calls for, and have used all different kinds of cheeses as well.
Provided by Serah B.
Categories Chowders
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine water, potatoes, celery and carrot in medium saucepan. Bring to boil. Reduce heat and simmer uncovered until veggies are tender (about 10 minutes).
- Meanwhile, melt butter in a large saucepan over medium heat.
- Cook and stir onions in butter until onions are tender but not brown (about 2 minutes).
- Stir in flour, salt and pepper (and cayenne if using). Cook and stir about 1 minute.
- Stir in milk and potato mix.
- Cook and stir over medium heat until bubbly.
- Stir in cheeses and caraway seeds.
- Reduce heat to low and simmer uncovered until cheeses are melted and mixture is hot, stirring constantly.
Nutrition Facts : Calories 510.5, Fat 31.6, SaturatedFat 19.9, Cholesterol 100.2, Sodium 813.4, Carbohydrate 34.8, Fiber 3.2, Sugar 2.7, Protein 23
CHEESY POTATO BELL PEPPER CHOWDER
Make and share this Cheesy Potato Bell Pepper Chowder recipe from Food.com.
Provided by Parsley
Categories Chowders
Time 45m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- In a large soup pot, melt butter. Add onion, bell peppers and garlic and sauté until tender.
- Briskly stir in the flour.
- Add the chicken broth and stir well.
- Stir in the potatoes, chives and pepper; bring to a soft boil. Reduce heat and gently simmer for about 20 minutes or until potatoes are tender. *Stir FREQUENTLY to prevent sticking on bottom.
- Add half and half and cheeses; stir constantly until cheese is melted.
- Add salt; if needed to taste.
- Serve.
Nutrition Facts : Calories 263.9, Fat 16.5, SaturatedFat 10.1, Cholesterol 47.4, Sodium 598, Carbohydrate 17.7, Fiber 1.8, Sugar 2.8, Protein 11.5
MOM'S CHEESY POTATO CHOWDER WITH BACON BITS
When it comes to quick and easy chowders, Mom knows best! This one is cheesy with Cheddar, chunky with potatoes and sprinkled with yummy bits of bacon.
Provided by My Food and Family
Categories Home
Time 20m
Yield 6 servings, 1 cup each
Number Of Ingredients 7
Steps:
- Mix soup, milk and onion in large saucepan until blended. Stir in hash browns.
- Bring to boil on high heat, stirring occasionally; simmer on medium-low heat 10 min., stirring frequently.
- Serve topped with cheese, bacon and green onions.
Nutrition Facts : Calories 210, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 10 g
CHEESY POTATO CHOWDER
This chowder was invented by my niece, who took a basic potato soup recipe and added some of her own ingredients. The results were "souperb"! I was a cook at the time, and I tried her recipe at work. It was the hit of the season!
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10-12 servings (3 quarts).
Number Of Ingredients 9
Steps:
- In a large kettle, cook potatoes and carrots in chicken broth until tender, about 10 minutes. Add the cheese, dill weed, salt and pepper. Cook and stir until cheese is melted. Add bacon, reserving 1/2 cup, and milk. Heat through. Top individual bowls with reserved bacon.
Nutrition Facts : Calories 347 calories, Fat 15g fat (8g saturated fat), Cholesterol 46mg cholesterol, Sodium 1283mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 3g fiber), Protein 20g protein.
CHEDDAR CHOWDER WITH RED PEPPER
Make and share this Cheddar Chowder With Red Pepper recipe from Food.com.
Provided by LibraChick93093
Categories Chowders
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Peel potato and cut into 1/2-inch cubes. Cook potato, onion, bell pepper, broccoli stems, and garlic in butter in a 3- to 4-quart heavy pot over moderate heat, stirring occasionally, until onion is softened, 8 to 10 minutes. Add cumin, salt, pepper, and mustard and cook, stirring, 1 minute. Add flour and cook, stirring, 2 minutes. Add water and simmer (partially covered), stirring occasionally, until potatoes are tender, about 10 minutes. Stir in cream and cheese and cook, stirring, until cheese is melted, then season with salt and pepper.
- Puree about 2 cups of chowder in a blender until smooth (use caution when blending hot liquids) and return to pot. Cook over moderate heat, stirring occasionally, until heated through, about 2 minutes.
Nutrition Facts : Calories 506.1, Fat 37.4, SaturatedFat 23, Cholesterol 121, Sodium 921.4, Carbohydrate 29.3, Fiber 6.1, Sugar 6.1, Protein 17.9
CORN, SAUSAGE AND BELL PEPPER CHOWDER
Make and share this Corn, Sausage and Bell Pepper Chowder recipe from Food.com.
Provided by Pebbles
Categories Chowders
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in heavy large Dutchoven over medium high heat.
- Add onion, both peppers and garlic and saute until tender about 15 minutes.
- Add broth, potatoes, pepper and cumin.
- Bring to boil, reduce heats and simmer until potatoes are tender, about 30 minutes.
- Puree half of corn in processor.
- Add pureed corn, remaining corn, sausage, milk and cream to chowder.
- Simmer about 20 minutes.
- Season to taste.
Nutrition Facts : Calories 420.3, Fat 17, SaturatedFat 8.1, Cholesterol 43.5, Sodium 759.9, Carbohydrate 59.9, Fiber 7.2, Sugar 4.4, Protein 14.8
CHEESY POTATO CHOWDER
This is a healthier version of traditional potato soup. I made it for the first time today, and it tastes perfect! I got the recipe from eatbetteramerica.com. You can also mix in other veggies to suit your taste.
Provided by noob.in.the.kitchen
Categories Chowders
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cut potatoes into 1 inch cubes and boil until soft.
- Strain the potatoes. Keep 1 cup out, and return the rest to the pot. Mash the 1 cup of potato cubes, and return to the pot.
- Stir in the broth, salt and pepper. Bring to a boil.
- Add the broccoil (or other veggies) and boil for 4 minutes.
- Whisk the flour and milk in a separate bowl. Add this to the soup mix.
- Cook over medium heat until it thickens.
- Stir in the sour cream and shredded cheese.
Nutrition Facts : Calories 308.7, Fat 12.2, SaturatedFat 7.2, Cholesterol 28.7, Sodium 843.3, Carbohydrate 36.3, Fiber 4.2, Sugar 2.5, Protein 14.2
BROCCOLI, RED PEPPER, AND CHEDDAR CHOWDER
Steps:
- Discard tough lower third of broccoli stem. Peel remaining stem and finely chop. Cut remaining broccoli into very small (1-inch) florets. Cook florets in a large pot of boiling salted water until just tender, 2 to 3 minutes. Transfer with a slotted spoon to a bowl of ice water to stop cooking, then drain. Reserve 3 cups cooking water for chowder.
- Peel potato and cut into 1/2-inch cubes. Cook potato, onion, bell pepper, broccoli stems, and garlic in butter in a 3- to 4-quart heavy pot over moderate heat, stirring occasionally, until onion is softened, 8 to 10 minutes. Add cumin, salt, pepper, and mustard and cook, stirring, 1 minute. Add flour and cook, stirring, 2 minutes. Add reserved cooking water and simmer (partially covered), stirring occasionally, until potatoes are tender, about 10 minutes. Stir in cream and cheese and cook, stirring, until cheese is melted, then season with salt and pepper.
- Purée about 2 cups of chowder in a blender until smooth (use caution when blending hot liquids) and return to pot. Add florets and cook over moderate heat, stirring occasionally, until heated through, about 2 minutes.
CHEESY POTATO AND CORN CHOWDER
Comfort food . . . hot and tasty for those cold winter days.
Provided by Jackay
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 55m
Yield 7
Number Of Ingredients 10
Steps:
- In large saucepan, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.
- Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
- Stir in corn and chiles; return to boiling. Dissolve gravy mix in milk; stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted.
Nutrition Facts : Calories 289.3 calories, Carbohydrate 37.8 g, Cholesterol 23.3 mg, Fat 11.8 g, Fiber 4.4 g, Protein 11.3 g, SaturatedFat 5.4 g, Sodium 1020.8 mg, Sugar 11 g
CHEESY CORN CHOWDER
Provided by Gina Marie Miraglia Eriquez
Categories Soup/Stew Milk/Cream Cheese Dairy Potato Kid-Friendly Cheddar Corn Winter Potluck Simmer Gourmet Small Plates
Yield Makes 12 to 16 servings
Number Of Ingredients 17
Steps:
- Cook bacon in a 6- to 8-quart heavy pot over medium heat, stirring frequently, until crisp, about 5 minutes. Transfer with a slotted spoon to a small bowl.
- Pour off all but 2 tablespoons bacon fat. Add onion, carrots, celery, and bell pepper to pot and cook, stirring, until onion is softened, 10 to 12 minutes.
- Add Yukon gold and sweet potatoes, broth, and water, and simmer, covered, until potatoes are just tender, about 15 minutes. Add corn and cream and simmer, uncovered, 10 minutes.
- Remove pot from heat, then stir in cheese until melted. Season soup with salt and pepper and stir in bacon and basil. Garnish with fresh chives, scallions, or paprika (if desired).
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- Heat a large soup pot over medium heat then add chopped bacon and cook until crisp. Remove bacon to a paper towel-lined plate to drain then remove all but 1 Tablespoon bacon grease from the pot. Add celery and shallots, season with pepper, and then saute until tender, 4-5 minutes. Add minced garlic and red chili pepper flakes then saute for 30 seconds, stirring constantly.
- Add remaining 1-3/4 cups chicken broth, milk, hash browns, and lots of freshly cracked pepper to the pot then turn heat up to high and bring to a boil, stirring occasionally. Slowly drizzle in flour/chicken broth mixture then stir to combine. Turn heat down to medium-low and simmer until chowder has thickened and potatoes are tender, stirring occasionally, about 5 minutes.
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