30 Minute Potato Chowder With Cheese Bacon Recipes

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POTATO BACON CHOWDER



Potato Bacon Chowder image

This chowder is like a bacon-topped baked potato in a bowl. On cold winter days, my family is thrilled to see this meal on the table.-Jacque Manning, Burbank, South Dakota

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 11

1 pound potatoes, peeled and cubed (about 2 medium)
1 cup water
8 bacon strips
1 medium onion, chopped
1 celery rib, chopped
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1-3/4 cups whole milk
1 cup sour cream
1/2 teaspoon salt
Dash pepper
1 tablespoon minced fresh parsley

Steps:

  • Place potatoes in a small saucepan and cover with the water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender., Meanwhile, in a large skillet, cook bacon until crisp; remove to paper towels to drain and set aside., In the same skillet, saute onion and celery in drippings until tender; drain. Add to undrained potatoes. Stir in the soup, milk, sour cream, salt and pepper. Cook over low heat for 10 minutes or until heated through (do not boil)., Crumble bacon; set aside 1/4 cup. Add remaining bacon to soup along with parsley. Sprinkle with reserved bacon.

Nutrition Facts : Calories 389 calories, Fat 29g fat (13g saturated fat), Cholesterol 59mg cholesterol, Sodium 869mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 2g fiber), Protein 9g protein.

BACON, CHEESE & POTATO CHOWDER



Bacon, Cheese & Potato Chowder image

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

1 can (10-3/4 oz.) condensed cream of potato soup
3 cups fat-free milk
2 cups ORE-IDA Diced Hash Brown Potatoes
1 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese
2 slices OSCAR MAYER Bacon, cooked, crumbled
2 green onions, thinly sliced

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

30-MINUTE POTATO CHOWDER WITH CHEESE & BACON



30-Minute Potato Chowder with Cheese & Bacon image

Thick, creamy, cheesy potato chowder with bacon and two kinds of cheese in just 30 minutes? Sure, it's possible-even easy-with this weeknight-quick recipe.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 6 servings, 1 cup each

Number Of Ingredients 7

1 can (10-3/4 oz.) condensed cream of potato soup
3 cups milk
1/2 tsp. hot pepper sauce
2 cups ORE-IDA Diced Hash Brown Potatoes
1 cup KRAFT Shredded American & Cheddar Cheeses
2 slices OSCAR MAYER Center Cut Bacon, cooked, crumbled
2 green onions, thinly sliced

Steps:

  • Mix soup, milk and pepper sauce in large saucepan until blended. Stir in hash browns.
  • Bring to boil on high heat, stirring occasionally; simmer on medium-low heat 10 min., stirring frequently.
  • Serve topped with cheese, bacon and onions.

Nutrition Facts : Calories 210, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 610 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 10 g

BACON, CHEESE AND POTATO CHOWDER



Bacon, Cheese and Potato Chowder image

Make and share this Bacon, Cheese and Potato Chowder recipe from Food.com.

Provided by Concoctionista

Categories     Chowders

Time 50m

Yield 6 serving(s)

Number Of Ingredients 6

3 cups nonfat milk or 3 cups milk
10 3/4 ounces condensed cream of potato soup
2 cups hash brown potatoes, frozen
1 cup cheddar cheese, shredded
2 slices bacon, cooked & crumbled
1/4 cup green onion, chopped

Steps:

  • mix milk and soup in large saucepan.
  • stir in potatoes.
  • bring to boil over high heat, stirring occasionally.
  • reduce heat to med-low.
  • simmer 10 minutes, stirring frequently.
  • ladle into 6 bowls.
  • top evenly with cheese, bacon and onions.

Nutrition Facts : Calories 322.5, Fat 17.3, SaturatedFat 6.5, Cholesterol 29.9, Sodium 827.2, Carbohydrate 29.4, Fiber 2, Sugar 8.1, Protein 12.1

CHEESE AND BACON CORN CHOWDER



Cheese and Bacon Corn Chowder image

I kind of took a regular corn chowder with cheese recipe and made some adjustments! This makes a whack of soup. Filling and hearty.

Provided by Semra22

Categories     Chowders

Time 50m

Yield 8 serving(s)

Number Of Ingredients 16

1/4 cup flour
1/2 cup butter
2 medium onions, chopped (or 4 leeks)
3 potatoes, peeled and diced (3 cups)
1 bay leaf
1 teaspoon thyme or 1 teaspoon sage
1 teaspoon Worcestershire sauce
1/2 teaspoon cumin
1/4 teaspoon nutmeg
2 (10 ounce) cans corn, drained
6 cups chicken stock
4 cups milk
8 slices cooked crumbled bacon
1/4 cup green onion (optional)
1/2 cup white wine (optional but really adds)
2 cups grated old cheddar cheese

Steps:

  • Fry onion in butter, then gradually blend in flour and spices (except nutmeg) adding some stock if necessary so it doesn't glop up and get lumpy.
  • Stir in stock, milk and potatoes, bring to boil, reduce, cover and simmer 30 min or until the potatoes are tender.
  • Add the corn, bacon, nutmeg and wine, simmer 5 minutes. Stir in cheese and heat through till melted. If using, sprinkle with green onions.

Nutrition Facts : Calories 639.7, Fat 38.8, SaturatedFat 20.2, Cholesterol 98.1, Sodium 788.8, Carbohydrate 50.7, Fiber 4.3, Sugar 7.3, Protein 23

CHEESY POTATO CHOWDER



Cheesy Potato Chowder image

This chowder was invented by my niece, who took a basic potato soup recipe and added some of her own ingredients. The results were "souperb"! I was a cook at the time, and I tried her recipe at work. It was the hit of the season!

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 10-12 servings (3 quarts).

Number Of Ingredients 9

8 to 12 medium potatoes, peeled and cubed
3 carrots, diced
2 cans (14-1/2 ounces each) chicken broth
1 pound process cheese (Velveeta), cubed
1 teaspoon dill weed
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 pound bacon, cooked and crumbled, divided
3 cups milk

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.

Nutrition Facts : Calories 347 calories, Fat 15g fat (8g saturated fat), Cholesterol 46mg cholesterol, Sodium 1283mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 3g fiber), Protein 20g protein.

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