Autumn Chowder Delicious Recipes

AUTUMN CHOWDER

Autumn Chowder image

When the weather gets chilly, we enjoy comfort foods like this hearty chowder. It's easy to prepare, and the aroma of it as it simmers makes my mouth water. -Sheena Hoffman, North Vancouver, British Columbia

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 2 servings.

Number Of Ingredients 12

Ingredients

2 bacon strips, diced
1/4 cup chopped onion
1 medium red potato, cubed
1 small carrot, halved lengthwise and thinly sliced
1/2 cup water
3/4 teaspoon chicken bouillon granules
1 cup milk
2/3 cup frozen corn
1/8 teaspoon pepper
2-1/2 teaspoons all-purpose flour
2 tablespoons cold water
3/4 cup shredded cheddar cheese

Steps:

In a large saucepan, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 teaspoon drippings. In the drippings, saute onion until tender. Add the potato, carrot, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are almost tender., Stir in the milk, corn and pepper. Cook 5 minutes longer. Combine the flour and cold water until smooth; gradually whisk into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Sprinkle with bacon.

Nutrition Facts : Calories 473 calories, Fat 30g fat (16g saturated fat), Cholesterol 77mg cholesterol, Sodium 810mg sodium, Carbohydrate 35g carbohydrate (10g sugars, Fiber 4g fiber), Protein 19g protein.

AUTUMN CHOWDER

Autumn Chowder image

I found this in the fall TOH magazine. It looks awesome. I havent tried yet but I will as soon as it starts getting cold outside.I will probably use more bacon than what the recipe calls for but its up to you.

Provided by tinkerbelle79

Categories Chowders

Time 40m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

2 slices bacon, diced
1/4 cup chopped onion
1 medium red potatoes, diced
1 cup milk
1 carrot, thinly sliced
1/2 cup water
3/4 teaspoon chicken bouillon granule
2/3 cup frozen corn
1/8 teaspoon pepper
2 1/2 teaspoons all-purpose flour
2 tablespoons cold water
3/4 cup shredded cheddar cheese

Steps:

In a saucepan,cook bacon over med heat until crisp;remove to paper towels and reserve.
Drain,reserving 1 teaspoon drippings.
In the drippings,saute onion until tender.
Add potato,carrot,water and bouillon.
Bring to a boil.
Reduce heat;cover and simmer for 15-20 min or until veggies are almost tender.
Stir in the milk,corn and pepper.
Cook 5 min longer.
Combine flour and cold water until smooth;gradually whisk into soup.
Bring to a boil;cook and stir for 1-2 min or until thickened.
Remove from heat;stir in cheese until melted.
Sprinkle with the bacon.
Enjoy!

Nutrition Facts : Calories 491.1, Fat 23.3, SaturatedFat 13.1, Cholesterol 67.1, Sodium 615.3, Carbohydrate 53.5, Fiber 5.8, Sugar 4, Protein 21.8

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