CHEDDAR POTATO CHOWDER
I only made this soup occasionally because the original recipe was quite high in fat. I doctored it up a bit, using healthier ingredients, and now we eat this rich flavorful chowder more often.-Ellie Rausch of Goodsoil, Saskatchewan
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 7 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven, combine the first 7 ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender., Meanwhile, place flour in a large saucepan; gradually whisk in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Add cheese; stir until melted. Stir the ham and the cheese sauce into undrained vegetables; stir until combined.
Nutrition Facts : Calories 212 calories, Fat 9g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 847mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 2g fiber), Protein 16g protein.
POTATO CHOWDER
One of the ladies in our church quilting group brought this savory potato soup to a meeting, and everyone loved how the cream cheese and bacon made it so rich. It's easy to assemble in the morning so it can simmer on its own all day. -Anna Mayer, Fort Branch, Indiana
Provided by Taste of Home
Time 8h15m
Yield 12 servings (3 quarts).
Number Of Ingredients 8
Steps:
- In a 5-qt. slow cooker, combine the first 5 ingredients. Cover and cook on low for 8-10 hours or until potatoes are tender. , Add cream cheese; stir until blended. Garnish with bacon and chives if desired.
Nutrition Facts : Calories 179 calories, Fat 9g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 690mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g 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.
CHEESY POTATO CHOWDER
This hearty chowder makes a great lunch or dinner. Serve with a green salad and slices of whole grain bread to complete the meal.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- In 5-quart Dutch oven, place potatoes; add just enough water to cover. Heat to boiling. Reduce heat; cover and simmer 10 to 15 minutes or until potatoes are very tender. Drain. Reserve 1 cup potatoes; return remaining potatoes to saucepan. In small bowl, mash reserved potatoes with fork; return to saucepan.
- Stir in broth, salt and pepper. Heat to boiling. Add broccoli. Return to boiling; cook uncovered 4 minutes, stirring occasionally. Reduce heat to medium.
- In small bowl, stir flour into milk with wire whisk until well mixed. Add milk mixture to potato mixture, stirring constantly. Cook over medium heat, stirring frequently, until mixture thickens and boils. Stir in cheese until melted and smooth. Stir in sour cream and green onions; cook until thoroughly heated.
- To serve, ladle soup into bowls.
Nutrition Facts : Calories 240, Carbohydrate 32 g, Cholesterol 20 mg, Fiber 4 g, Protein 13 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 710 mg, Sugar 5 g, TransFat 0 g
CREAMY POTATO/CHEDDAR CHOWDER
Potatoes, cheese, broccoli, ham, and carrots. This is a nice comfort food for those cold winter days. I sometimes add garlic in mine as Im a garlic lover.
Provided by kzbhansen
Categories Chowders
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a large soup pot, add water to potatoes, carrots, broccoli, onion, salt and pepper.
- Cover and simmer 10 minutes.
- DO NOT DRAIN!
- Make a white sauce with flour, butter and milk. Add the cheese and stir well until melted. Add ham.
- Add all of this to the Potato/Carrot mixture.
- Heat but dont boil.
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
VEGETABLE AND CHEESE CHOWDER
Chock-full of potatoes, peas, green bell pepper, onion and carrot, this hearty, cheesy soup is the perfect autumn meal. Serve with crusty bread.
Provided by My Food and Family
Categories Home
Time 55m
Yield Makes 6 servings.
Number Of Ingredients 11
Steps:
- Melt butter in 3-qt. saucepan on medium heat. Add green peppers, carrots, potatoes and onions; cook 20 min. or until vegetables are tender, stirring occasionally.
- Add flour; cook and stir 1 min. Gradually add broth, stirring until well blended after each addition. Bring to boil, stirring constantly. Reduce heat to medium.
- Add cheese; stir until completely melted. Gradually add milk, stirring until well blended after each addition. Stir in peas. Cook until heated through, stirring occasionally. Season with the white pepper.
Nutrition Facts : Calories 330, Fat 19 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 55 mg, Sodium 1060 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 15 g
CHEESY POTATO AND CORN CHOWDER
Found this one on Allrecipes.com I am looking forward to trying it-sounds yummy! Could add some chicken to add to the recipe.
Provided by Mrs. Flick
Categories Chowders
Time 55m
Yield 6-8 serving(s)
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.
BACON, CHEESE & POTATO CHOWDER
Take what you love about a loaded baked potato and turn it into our Bacon, Cheese & Potato Chowder! Include this potato chowder in your smart eating plan.
Provided by My Food and Family
Categories Milk
Time 20m
Yield 6 servings, 1 cup each
Number Of Ingredients 6
Steps:
- Mix soup and milk in large saucepan. Stir in potatoes.
- Bring to boil on high heat, stirring occasionally. Simmer on medium-low heat 10 min. or until heated through, stirring frequently.
- Serve topped with cheese, bacon and onions.
Nutrition Facts : Calories 180, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 11 g
POTATO CHOWDER SOUP I
This is a creamy, cheesy soup that is easy and delicious! Great in bread bowls.
Provided by Thea
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Place potatoes, carrots, celery, onion and salt in a large pot with water to cover. Bring to a boil, reduce heat and simmer 20 minutes.
- Meanwhile, combine butter, milk and flour in a small saucepan over medium-low heat. Stir constantly until smooth and thick.
- Pour milk mixture into cooked vegetables. Stir in corn and cheese until cheese is melted. Serve.
Nutrition Facts : Calories 359.1 calories, Carbohydrate 34.4 g, Cholesterol 57.2 mg, Fat 19.7 g, Fiber 3.1 g, Protein 14.8 g, SaturatedFat 12.1 g, Sodium 900.8 mg, Sugar 7.2 g
HAM AND CHEESE CHOWDER
A family favorite. This was so quick and easy, great for a weeknight.
Provided by Heather Waldron
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 35m
Yield 6
Number Of Ingredients 13
Steps:
- Combine potatoes, broth, carrots, and garlic in a large pot and bring to a boil, about 5 minutes. Stir in salt, garlic powder, and black pepper. Reduce heat, cover, and simmer until potatoes and carrots are tender, 8 to 10 minutes. Add corn and ham. Reduce heat to lowest setting.
- While soup simmers, melt butter in a saucepan and whisk in cornstarch. Add milk and whisk to combine. Cook and stir until thickened and bubbly, 3 to 5 minutes. Add Cheddar cheese and stir until melted, about 2 minutes. Pour mixture into the pot with the soup. Cook over medium heat, stirring occasionally, until heated through, about 2 minutes more, or until ready to serve.
Nutrition Facts : Calories 464.5 calories, Carbohydrate 31.7 g, Cholesterol 87.1 mg, Fat 28.7 g, Fiber 2.6 g, Protein 21.7 g, SaturatedFat 16.1 g, Sodium 1494.9 mg, Sugar 6.8 g
HAM & CHEESE CHOWDER
Steps:
- Place potatoes and baking soda in a large saucepan. Add water to cover; bring to a boil. Reduce heat; cook, uncovered, until potatoes are tender, 6-8 minutes. Drain, reserving 1/2 cup potato water., In same pan, heat butter over medium heat; saute onion until tender, 2-4 minutes. Stir in flour until blended; cook and stir 2 minutes. Gradually stir in milk and reserved potato water. Bring to a simmer, stirring constantly; cook and stir until thickened, 1-2 minutes., Stir in cheeses until melted. Stir in ham and potatoes; heat through. If desired, sprinkle with chives and pepper.
Nutrition Facts : Calories 366 calories, Fat 20g fat (11g saturated fat), Cholesterol 78mg cholesterol, Sodium 888mg sodium, Carbohydrate 28g carbohydrate (10g sugars, Fiber 1g fiber), Protein 19g protein.
CHEESEBURGER POTATO CHOWDER
Quick as a wink to make. You can vary the cheese to suit your taste and use fresh potatoes instead of hashbrowns if you prefer.
Provided by SusieQusie
Categories Chowders
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a skillet, brown beef until almost done.
- Stir in the onions and cook till onions are soft and meat is no longer pink. Drain off any remaining fat.
- In a soup pan over medium heat, combine milk & cheese, cooking until just beginning to boil, stirring often.
- Add beef, onion and potatoes to cheese sauce.
- Lower heat and simmer for 20 minutes or until potatoes are tender.
- Season with pepper.
CHEESY POTATO-CORN CHOWDER
From the BJ's Wholesale Club newsletter. "Soup lovers will adore this cheesy take on classic New England chowder. It's so rich and delicious, you'll want to make extra so you can serve it for supper on a chilly winter evening."
Provided by momofMandM
Categories Chowders
Time 1h
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In 5- quart Dutch oven, place potatoes; add just enough water to cover. Heat to boiling. Reduce heat; cover and simmer 10-15 minutes or until potatoes are very tender. Drain. Reserve 1 cup potatoes; return remaining potatoes to saucepan. In small bowl, mash reserved potatoes with fork; return to saucepan.
- Stir in broth, garlic, salt and pepper. Heat to boiling. Reduce heat to medium; cook uncovered 2 minutes.
- In small bowl, stir flour into milk with wire whisk until well mixed. Add milk mixture to potato mixture, stirring constantly. Cook over medium heat, stirring frequently, until mixture thickens and boils. Stir in cheese and corn until cheese is melted.
- To serve, ladle chowder into bowls; top with scallions.
Nutrition Facts : Calories 226.9, Fat 9, SaturatedFat 5.3, Cholesterol 25.9, Sodium 613.3, Carbohydrate 27.2, Fiber 2.4, Sugar 2, Protein 10.7
HEARTY POTATO, HAM AND CHEESE CHOWDER
We all hated potato soup, until I came up with this combination. It is a hearty meal on a cold winters day. Extra ham and bacon, make it even more filling. It is a large batch, but freezes well. I sometimes bake the potatoes the night before, to save time.
Provided by Always in the kitch
Categories Chowders
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Bake potatoes until done.
- Cool.
- Peel.
- Cut four potatoes into small cubes.
- Mash the remaining four with a fork.
- Set aside.
- Using a large soup pot, saute onion and celery in the 4 tablespoons of margarine or butter.
- Cook until celery is tender.
- Remove vegetables from pan.
- Place remaining 6 tablespoons of butter or margarine in pan.
- Add flour.
- Mix over low heat for 3 to 4 minutes.
- Gradually add milk, stirring constantly to blend with flour mixture.
- Add bouillon cubes and black pepper to taste.
- Readd celery and onions to pot.
- Add mashed potatoes.
- Cook until heated through.
- Add ham, and cubed potatoes.
- Cook over medium low heat 15 minutes, stirring often.
- Add cheese and bacon, if using, and cook until cheese is melted through.
- Add more milk if soup is too thick.
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- In a large pot or Dutch oven melt the butter over medium heat. Add the carrots, celery, and onions and saute for 3-5 minutes or until slightly tender. Add the broth, potatoes and thyme. Cook over medium heat for 15 minutes or until the potatoes are tender, and not mushy. Using a potato masher, spatula or large spoon, mash about ⅓ of the potatoes to thicken. Reduce the heat and stir in 2 cups of the milk, corn, salt, parsley, cayenne and black pepper.
- In a small bowl whisk the remaining 1/4 cup milk with the cornstarch until blended. Slowly drizzle the cornstarch mixture into the soup. Heat slowly until thickened and bubbly. Remove from heat and slowly add 1 cup of grated cheese, until melted. Check the seasoning and add salt and pepper if needed. Serve immediately.
- Garnish each serving with additional shredded cheese, a dollop of sour cream, parsley, chives and/or chopped bacon, if desired.
LOADED BACON POTATO CORN CHOWDER - AVERIE COOKS
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- To a large Dutch oven or stockpot, add the bacon and cook over medium-high heat until crisp, about 10 minutes; stir intermittently. Using a slotted spoon, remove bacon from pot and place on paper towels; set aside. Keep the bacon grease in the stockpot. You could drain some off if desired but I didn’t because there are a lot of vegetables that need to sauté in it.
- Add the onion, carrots, celery, and sauté for about 7 to 9 minutes, or until vegetables begin to soften. Stir intermittently.
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SLOW COOKER POTATO CHOWDER {SIMPLE YUMMY POTATO CHEESE SOUP}
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- Next add your soups, garlic, and seasonings. My black pepper is in a grinder so I give a few good cranks to add the pepper, so I estimated the amount I used for this recipe. You can add what you think your taste preference is. I don’t add salt, the soups already have salt in them, so most the time I do not add extra salt. After it is all done I may add it. Normally not while I am cooking.
- Put the lid on and set on low for 8-10 hours. Told you fix it and forget it. Go on about your day. This good during the weekday, put all in a slow cooker in the morning, go to work, come home and dinner almost done for you. Told you I love crock pots for that very reason.
CHICKEN, CORN & POTATO CHOWDER RECIPE - COOKIN' CANUCK
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- Cook bacon in a large saucepan over medium heat until crispy. Remove the bacon from the pan and let drain on a piece of paper towel. Set aside.
- To the bacon drippings, add chicken, onion, red bell pepper, and garlic. Cook, stirring occasionally, for 5 minutes. Add diced green chiles and cook for an additional minute. Add chicken broth and potatoes. Bring to a boil, reduce heat, cover, and simmer for 20 minutes, or until the potatoes are tender. Add frozen whole-kernel corn and creamed corn, and stir well.
- Pour flour into a medium bowl. Gradually whisk in skim milk. Add the milk mixture to the soup and cook over medium heat, stirring frequently, until the mixture thickens, about 15 minutes. Stir in 1½ cups grated sharp Cheddar cheese and cayenne pepper. Season with salt and pepper. Ladle the soup into bowls and garnish with chopped scallions, grated Cheddar cheese, and crumbled bacon. If desired, break some tortilla chips over each portion of soup.
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