Potato Chowder Soup Easy Delicious Recipes

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.

Steps:

• In a large saucepan over medium heat, cook bacon until crisp. Remove bacon from pan, leaving drippings. Cook onion in drippings until tender. Stir in celery salt, potatoes, carrot and broth. Bring to a boil, then reduce heat and simmer until vegetables are tender, 20 minutes. Stir in milk, seasoning salt, dill and pepper. Heat through and serve.

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.

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.

Steps:

• Combine potatoes, celery, onion, water& 1/4 c.
• butter in a large kettle.
• Bring to a boil.
• Reduce heat; simmer for 10 minutes.
• Remove from heat& set aside (do not drain).
• In heavy 2-qt.
• kettle, melt remaining butter.
• Stir in flour, salt, pepper and garlic.
• Gradually add the milk; stir until thickened& smooth.
• Add dill weed.
• Stir sauce into potato mixture.
• Add cheese, corn and meat.
• Heat thoroughly.
• (I usually do 5-10 minutes to make sure the corn cooks till crisp-tender).

Steps:

• Combine potatoes, celery, onion, water& 1/4 c.
• butter in a large kettle.
• Bring to a boil.
• Reduce heat; simmer for 10 minutes.
• Remove from heat& set aside (do not drain).
• In heavy 2-qt.
• kettle, melt remaining butter.
• Stir in flour, salt, pepper and garlic.
• Gradually add the milk; stir until thickened& smooth.
• Add dill weed.
• Stir sauce into potato mixture.
• Add cheese, corn and meat.
• Heat thoroughly.
• (I usually do 5-10 minutes to make sure the corn cooks till crisp-tender).

Steps:

• Fry bacon until crisp in a saucepan large enough for making soup. Remove bacon. Add onion and sauté until limp. Add potatoes, carrots, boiling water and salt. Cover and cook until vegetables are tender, 8 to 10 minutes. Add seasonings. Blend flour with 1/4 cup of milk and add with the remaining milk to the vegetable mixture, stirring constantly. Heat until slightly thickened. Crumble bacon and sprinkle over the soup.