Harvest Chowder Recipes

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HARVEST CHOWDER

This is a hearty soup recipe that my brother in law introduced me to. It is very easy and I don't think I have met a person who does not like it. It is great served with some crusty bread or some piping hot corn bread.

Provided by psychotammymom

Categories     Chowders

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 7



Harvest Chowder image

Steps:

  • Brown ground beef with onions. Add salt and pepper to taste. drain.
  • Mix in remaining ingredients. Do NOT drain the canned good.
  • Heat until cheese is melted and soup is thoroughly heated.

2 lbs ground beef
1 medium onion, chopped
2 (15 ounce) cans Rotel tomatoes & chilies
2 (15 ounce) cans whole kernel corn
2 (16 ounce) cans pinto beans
2 (15 ounce) cans diced tomatoes
2 lbs Velveeta cheese

GARDEN HARVEST CHOWDER

Make and share this Garden Harvest Chowder recipe from Food.com.

Provided by Shirl J 831

Categories     Chowders

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11



Garden Harvest Chowder image

Steps:

  • Fry bacon, celery,onion and carrots in 6qt pot till bacon is semi-crispy and veggies are tender.
  • Add water and peas, cook 15 minutes ofer medium heat till peas are tender.
  • Add remainging ingredients except cheese.
  • Cook over medium heat, stirring occassionally, till heated through.
  • Add cheese, stirring till melted, but not boiling.

1/4 lb bacon, fine chopped
1/2 cup celery, chopped
1/2 cup onion, chopped
1/2 cup carrot, peeled and thin sliced
1 1/2 cups water
1/2 cup frozen peas
2 cups potatoes, peeled,cooked and mashed
1 (16 ounce) can creamed corn
2 cups milk
1 1/2 cups sharp cheddar cheese, grated
salt and pepper

HARVEST CORN CHOWDER

This rich, creamy chowder is so good you won't believe it starts with canned soup and frozen vegetables. It showcases tender chunks of halibut, but salmon or most any type of whitefish will do. I double the recipe for large gatherings, and guests almost lick the pot clean!-Mary Davis, Palmer, Alaska

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield about 12 servings (3-1/2 quarts).

Number Of Ingredients 12



Harvest Corn Chowder image

Steps:

  • In a large saucepan, saute onion in butter until tender. Add the cream-style corn, kernel corn, potatoes, soup and mushrooms. Stir in milk. Add green and red peppers. Season with pepper. , Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Garnish with bacon.

Nutrition Facts : Calories 265 calories, Fat 9g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 993mg sodium, Carbohydrate 37g carbohydrate (8g sugars, Fiber 4g fiber), Protein 14g protein.

1 medium onion, chopped
1 tablespoon butter
2 cans (14-3/4 ounces each) cream-style corn
4 cups whole kernel corn
4 cups diced peeled potatoes
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 jar (6 ounces) sliced mushrooms, drained
3 cups milk
1/2 medium green pepper, chopped
1/2 to 1 medium sweet red pepper, chopped
Pepper to taste
1/2 pound bacon, cooked and crumbled

HARVEST SALMON CHOWDER

Hmmm... canned salmon seems to be a theme here. Love the stuff. Commercially canned or home canned, the stuff is just great. So much tastier than canned tuna. Anyway, this recipe was just sent to me from The Farmer's Almanac - gotta stash & save to make sometime soon 'cause it's got all the right stuff.

Provided by Busters friend

Categories     Chowders

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 16



Harvest Salmon Chowder image

Steps:

  • In a large saucepan or stockpot, melt the butter over medium-high heat.
  • Add the onion, celery, green pepper, and garlic and saute until translucent, about 5 minutes.
  • Add the potatoes, carrots, broth, salt, pepper, and dill seed. Cover and simmer for 20 minutes.
  • Add the zucchini and yellow squash and simmer for 5 minutes.
  • Flake the salmon and add to the pot along with its liquid, the milk, and the corn.
  • Heat to boil through before serving.

Nutrition Facts : Calories 433.8, Fat 19.9, SaturatedFat 10.2, Cholesterol 102.8, Sodium 1665.5, Carbohydrate 33, Fiber 3.4, Sugar 5.5, Protein 32.4

3 tablespoons butter
1/2 cup onion, chopped
1/2 cup celery, chopped
1/4 cup green bell pepper, chopped
3 garlic cloves, minced
1 cup potato, peeled and diced
1 cup carrot, diced
2 cups chicken broth (or stock)
1 1/2 teaspoons salt
3/4 teaspoon pepper
1/2 teaspoon dill seed
1/2 cup zucchini, diced
1/2 cup yellow squash, diced
15 ounces salmon, canned
12 ounces evaporated milk
7 ounces creamed corn

HARVEST CHOWDER

A delightful medley of wholesome ingredients come together in this comforting autumn favorite. Serve with toasted bread for a very satisfying main dish.

Provided by Debs Recipes

Categories     Chowders

Time 1h

Yield 2 quarts, 16 serving(s)

Number Of Ingredients 15



Harvest Chowder image

Steps:

  • Fry bacon in heavy stock-pot; remove, drain, crumble, then set bacon aside.
  • Saute onion, celery, and carrots in stockpot in a small amount of reserved bacon fat; add mushrooms and zucchini and continue sauteeing for 2 minutes.
  • Add water; cover stock pot and simmer until vegetables are tender.
  • Add corn, peas, mashed potatoes, and milk and heat through.
  • Add cheese and stir until melted; season, and serve hot.
  • *Note:For this recipe I like to use mashed potato flakes prepared according to package directions using 2 2/3 c water, 1/4 c margarine, 1 tsp salt, 1 c milk, and 2 2/3 c potato flakes to make 3 1/3 cups/8 servings.

Nutrition Facts : Calories 266.4, Fat 15.3, SaturatedFat 7.5, Cholesterol 37, Sodium 632.9, Carbohydrate 23.7, Fiber 2.5, Sugar 3.9, Protein 10.8

1/2 lb bacon
1 cup onion, chopped
1 cup celery, chopped
1 cup carrot, chopped
1/2 cup mushroom, roughly chopped
2 small zucchini, chopped
2 cups water
1 (15 ounce) can corn, drained
1 (15 ounce) can creamed corn
1/2 cup frozen peas
3 -4 cups mashed potatoes (See Note *)
2 cups milk
3 cups shredded cheddar cheese
1 teaspoon salt
1/2 teaspoon white pepper

HARVEST CREAMY CORN "CHOUP" WITH PARSLEY

Somewhere between chowder and soup, this is a tasty vegetable Choup

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17



Harvest Creamy Corn

Steps:

  • Heat a medium soup pot over medium-high heat with extra-virgin olive oil. Add bacon to hot oil and cook until crisp at edges. Add onions and corn, zucchini and potatoes and bell pepper as you get them chopped. Also add to the soup pot the bay leaf, thyme sprigs, paprika, and salt and pepper, to taste. Cook for about 7 to 8 minutes to begin to soften the vegetables. Sprinkle flour into the pot, stir and cook 1 minute. Stir in the stock and let it come up to a bubble and thicken up a bit. Then stir in cream, parsley and hot sauce, to taste, and simmer 5 minutes. Season the soup with salt and pepper and serve with crackers or popcorn to float on top.

2 tablespoons extra-virgin olive oil
4 slices bacon, chopped
1 onion, chopped
4 to 5 large ears corn, scraped from cob or 1 box frozen corn
1 medium or 2 small zucchini, chopped
1 pound small potatoes, chopped
1 red bell pepper, chopped
1 bay leaf
5 to 6 sprigs fresh thyme
1 teaspoon paprika
Salt and freshly ground black pepper
3 tablespoons all-purpose flour
1 quart chicken stock
1 cup heavy cream
1/2 cup chopped flat-leaf parsley, a couple of generous handfuls
A few dashes hot sauce, to taste
Oyster crackers or white Cheddar popcorn, to pass at table

HARVEST BEAN CHOWDER

Make and share this Harvest Bean Chowder recipe from Food.com.

Provided by Dancer

Categories     Chowders

Time 2h50m

Yield 6-8 serving(s)

Number Of Ingredients 12



Harvest Bean Chowder image

Steps:

  • Soak beans according to directions, using either method.
  • Drain beans and measure liquid.
  • Add water to make 1 1/2 quarts.
  • Place beans, liquid, ham bone, onion and garlic in large kettle.
  • Simmer 1 1/2 to 2 hours, or until tender.
  • Add potato, carrots, celery and green pepper.
  • Simmer 30 minutes longer.
  • Remove ham bone.
  • Cut up meat and return to soup.
  • Thicken with flour blended with a little cold water.
  • Add milk and heat gently.
  • Season to taste with salt and pepper.

1 1/2 cups great northern beans
water
meaty ham bone or smoked ham hock
1 medium onion, chopped
1 clove garlic, crushed
1 medium potato, diced
2 carrots, sliced
1 cup chopped celery
1/2 cup chopped green pepper
3 tablespoons flour
3 cups milk
salt and pepper

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