Autumn Chowder Recipes

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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

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

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

AUTUMN CORN CHOWDER



Autumn Corn Chowder image

Provided by Florence Fabricant

Categories     dinner, easy, lunch, soups and stews, appetizer

Time 1h

Yield 6 servings

Number Of Ingredients 10

1 tablespoon unsalted butter
1 cup finely chopped onion
1/2 cup finely chopped sweet red pepper
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 pound boiling potatoes, peeled and diced
4 cups lowfat milk
2 cups fresh corn kernels
Salt and freshly ground black pepper to taste
2 tablespoons chopped cilantro

Steps:

  • Heat the butter in a heavy saucepan. Add the onion and sweet pepper and cook slowly until the vegetables are tender. Stir in the cumin and cayenne pepper.
  • Add the potatoes and milk to the saucepan. Bring to a simmer and cook, covered, until the potatoes are very tender, about 20 minutes. Coarsely mash the potatoes in the pot.
  • Stir in the corn, bring to a simmer, and cook five minutes. Season to taste with salt and pepper. Stir in the cilantro and serve.

Nutrition Facts : @context http, Calories 255, UnsaturatedFat 3 grams, Carbohydrate 37 grams, Fat 8 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 765 milligrams, Sugar 12 grams, TransFat 0 grams

GOLDEN AUTUMN CHOWDER



Golden Autumn Chowder image

Make and share this Golden Autumn Chowder recipe from Food.com.

Provided by CJAY8248

Categories     Chowders

Time 1h40m

Yield 1 pot of soup, 6 serving(s)

Number Of Ingredients 14

1 lb round steak, cut in 1/2 inch pieces
2 tablespoons oil
3 medium potatoes, pared and coarsely chopped
1 medium rutabaga, pared and coarsely chopped
2 cups coarsely chopped cabbage
3 medium carrots, pared and coarsely chopped
2 medium onions, chopped
2 tablespoons parsley
1 tablespoon vinegar
1 1/2 teaspoons salt
1 teaspoon sugar
1/4 teaspoon pepper
1 bay leaf
6 cups water

Steps:

  • In dutch oven, brown steak (half at a time) in oil. Add potatoes, rutabaga, cabbage, carrots, onions, parsley, vinegar, sugar, salt, pepper, and bay leaf. Add 6 cups of water. Simmer, covered, 1 to 1 1/4 hours or until meat is tender. Remove bay leaf.

Nutrition Facts : Calories 259.2, Fat 7.7, SaturatedFat 1.7, Cholesterol 43.1, Sodium 659, Carbohydrate 27.4, Fiber 4.3, Sugar 5.3, Protein 20.4

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