CHUNKY VEGETABLE CHOWDER
Betty Crocker's Heart Healthy Cookbook shares a recipe! Enjoy this mix vegetable creamy chowder for dinner that's ready in just 20 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 6
Number Of Ingredients 11
Steps:
- Melt butter in 4-quart Dutch oven over medium heat. Cook bell peppers and green onions in butter 3 minutes, stirring occasionally.
- Stir in water, potatoes, thyme and salt. Heat to boiling; reduce heat to low. Cover and simmer about 10 minutes or until potatoes are tender.
- Stir in remaining ingredients; cook about 1 minute or until hot (do not boil).
Nutrition Facts : Calories 280, Carbohydrate 41 g, Cholesterol 10 mg, Fat 1, Fiber 5 g, Protein 7 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 10 g, TransFat 2 g
CHUNKY CHICKEN CHOWDER
Provided by Sunny Anderson
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Cut the flaps from the thighs and cube the meat, leaving some meat on the bone. Season the chicken with salt and pepper. Add 2 tablespoons of the butter and the oil to a large stock pot on medium-high heat. When the butter is melted and oil is hot, add the chicken thigh bones and cubed thigh meat. Brown on all sides, then remove the meat to a plate. Lower the heat slightly and add the onions, thyme and bay leaves. Season onions with salt and saute until tender, about 5 minutes. Add the garlic and cook, stirring, until the garlic is tender, about 4 minutes more. Stir the chicken back into the pot and add the stock. Raise the heat, bring to a boil, then lower the heat and simmer for 20 minutes. Add the potatoes and frozen corn and bring to a boil. Reduce the heat to a simmer and cook until potatoes are tender, about 30 minutes more.
- Meanwhile, make a paste with the remaining 2 tablespoons of butter and the flour, in a small bowl and set aside. When the potatoes are tender remove the thyme sprigs and the bay leaves. Lower the heat and add the milk, cream and the flour paste in bits. Stir to mix and allow the flour to blend into the chowder. Season, to taste, with salt and pepper. Transfer the chowder to a serving bowl and spritz with lemon before serving.
- Cook's Note: Don't remove the bones from the soup. They have tasty morsels of chicken that you'll want to savor for the entire chowder experience.
CHUNKY SEAFOOD CHOWDER
This creamy chowder brimming with tender potato and crab tastes so good guests will never guess it starts with canned soup. Half-and-half cream makes it rich enough for special occasions. I often serve it with crackers or French bread after a sporting event or outing. -Irene Craigue, Claremont, New Hampshire
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 8
Steps:
- In a saucepan, saute onion in butter until tender. Add cream and canned chowder; bring to a boil. Stir in potatoes, salt and pepper. Reduce heat; simmer, uncovered, for 15-20 minutes or until the potatoes are tender. Stir in crab and heat through.
Nutrition Facts : Calories 293 calories, Fat 16g fat (10g saturated fat), Cholesterol 73mg cholesterol, Sodium 839mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 1g fiber), Protein 9g protein.
CHRISSY'S CRAB CHOWDER
Provided by Food Network
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- In medium soup pot, saute the onion and celery on medium heat, with butter, until translucent, about 2 minutes. Turn heat to low, add flour, and mix well until pasty. Using a whisk, stirring slowly, add soft cooked bacon, diced cooked potatoes, parsley, paprika, garlic salt, celery salt, white pepper, seafood seasoning, and salt and pepper, to taste. Mix, and then slowly add the milk and cream, stirring constantly. Add the corn, and finally, gently fold in the crabmeat. Stir slowly. Serve hot.
CHUNKY VEGGIE CHOWDER
"We enjoy this colorful chowder year-round," writes Diane Molberg of Emerald Park, Saskatchewan. The light but flavorful soup is chock-full of vegetables and pleasantly seasoned with thyme.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (2 quarts).
Number Of Ingredients 15
Steps:
- In a large saucepan or soup kettle, saute onions and garlic in butter until tender. Add the carrots, celery, potatoes, zucchini, broth, parsley and thyme. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, about 20 minutes. Stir in peas and corn. , In a large bowl, combine the flour, milk, salt if desired and pepper until smooth; gradually add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 188 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 353mg sodium, Carbohydrate 31g carbohydrate (11g sugars, Fiber 4g fiber), Protein 9g protein.
CREAMY CHUNKY CLAMMY CHOWDER
This is a hearty soup. Some may prefer to add more liquid. This recipe makes a lot, but it can be halved.
Provided by Parsley
Categories Chowders
Time 40m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- In a large soup pot, melt butter. Add celery, celery leaves, onion, carrots and garlic; cover and cook about 10 minutes (stirring occasionally) to soften veggies.
- Add wine and potatoes. Add in the juice from ALL the canned clams (should be about 2 cups total); set clams aside. Add water, sugar, pepper, salt, paprika and parsley; bring to a boil. Reduce heat; cover and simmer for about 15 minutes (stirring occasionally) or until potatoes are tender.
- Add the clams.
- In a medium bowl, whisk together half and half with the flour until smooth; pour into soup pot. Stir well. Heat through and serve.
Nutrition Facts : Calories 354.3, Fat 9.8, SaturatedFat 5.6, Cholesterol 53.5, Sodium 168.4, Carbohydrate 49.4, Fiber 4.3, Sugar 3.3, Protein 16.2
CHRIS' CREAMY CHUNKY CHOWDER
My husband made this up when we were wanting "Chicken Noodle Soup" and it is now a family favorite. It is full of flavor, has just a little "kick", and is very chunky and hearty. We hope you love it as much as we do! This can also be made vegetarian by making it with vegetable broth and omitting the chicken or adding tofu.
Provided by hkflanagan
Categories Chowders
Time 50m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Place frozen large pieces of chicken, or cube fresh pieces of chicken, in large saucepan with the broth and all spices (also add 1 dash McCormick's Hot Shot! and 1 teaspoons Mrs. Dash Garlic Herb Table Blend) but not the garlic yet. Put the heat on high; once boiling, lower the temperature to medium. Cut up the vegetables while the chicken cooks and add to the pot. Cook for 15 minutes and check doneness of chicken and vegetables. Once chicken is just about cooked, take the big pieces of chicken out and cut into cubes and add uncooked pasta to the pot. Put chicken back in pot with the minced garlic. Let cook for a few more minutes and turn off heat when pasta is soft enough. Add sour cream and milk just before serving - do not let them boil.
Nutrition Facts : Calories 510.6, Fat 13.4, SaturatedFat 4.7, Cholesterol 80.3, Sodium 1558.7, Carbohydrate 64.1, Fiber 6.7, Sugar 6.3, Protein 32.6
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