Cold Weather Potato Chowder With Caraway Cheese Recipes

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.

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.

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.

Steps:

• Cook bacon in heavy large saucepan over medium heat until fat is rendered, about 3 minutes. Add onion and cook until tender, stirring occasionally, about 8 minutes. Add potato and bell pepper and sauté 1 minute. Add 2 cups milk and bring to boil. Reduce heat and simmer until vegetables are tender and soup thickens slightly, stirring occasionally, about 15 minutes.
• Add creamed corn, corn kernels and 1 tablespoon thyme to soup and simmer until heated through. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat, stirring frequently and thinning with more milk if too thick.) Sprinkle with thyme and serve.

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.