BEEF AND BACON CHOWDER
My mother discovered this recipe while I was still a child, and we loved it! To save time, I sometimes cook the carrots and potatoes in the microwave. Either way, this chowder is perfect for a family supper and special enough for company.-Marilyn Yost, Livingston, California
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10-12 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook bacon until crisp; pour off drippings and remove bacon to paper towel to drain. , In the same skillet, cook the beef, celery and onion over medium heat until the meat is no longer pink and the vegetables are tender; drain. Add the soup, milk, potatoes, carrots, salt, pepper and reserved bacon. Bring to a boil. Reduce heat; cover and simmer until heated through. Garnish with parsley.
Nutrition Facts : Calories 214 calories, Fat 11g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 764mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 2g fiber), Protein 13g protein.
BEEF AND BACON CHOWDER
A delicious meaty soup with lots of flavor. This is a dinner chowder - it's great with oven toasted buttered french bread. Wonderful for fall and winter evenings and it is even better reheated!
Provided by Meghan Williams
Categories Chowders
Time 35m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Start cooking the bacon (skillet).
- Brown the ground beef in another skillet with the seasonings.
- Use a spatula to break the meat into small pieces as it browns.
- After the beef is fully cooked, drain the meat leaving it in the skillet.
- Add one full can of French Onion, then drain part of the broth from the second can emptying the remaining broth and the onions into the skillet with the beef.
- Simmer on med-low until ready to combine it.
- Once the bacon is fully cooked (not over cooked though), set it aside to drain and cool enough to handle.
- In a kettle, combine the 3 cans of Cream of Potato and the 4 cups hot milk over med to med-high heat.
- Pour the contents of the beef skillet into the kettle.
- Cut the bacon into small bite-sized pieces and add them to the kettle as well.
- Enjoy!
Nutrition Facts : Calories 400.7, Fat 25.5, SaturatedFat 9.6, Cholesterol 105, Sodium 1505.2, Carbohydrate 17.2, Fiber 0.8, Sugar 3.9, Protein 25.8
BEEF CHOWDER
From my church cookbook "Heavenly Concoctions", FUMC Alvarado. This is a lot like Taco Soup, only not as spicy and not as thick. If you can not find Fiesta Soup you can use a small can of beef consome soup and a can of chili with beans.
Provided by True Texas
Categories Chowders
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Brown together ground meat, onion and bell pepper. Drain off excess liquid.
- Then add remaining ingredients and stir well.
- Simmer one hour - stirring occasionally to prevent sticking or scorching.
- Good with corn bread on a winter night.
Nutrition Facts : Calories 481.6, Fat 22.3, SaturatedFat 9.4, Cholesterol 88.5, Sodium 818.8, Carbohydrate 39.3, Fiber 8.8, Sugar 3.6, Protein 32.9
VEGETABLE CHOWDER
Quick, easy, and verrrry good. Vegetable bouillon cubes, substituted for the chicken, will make this a vegetarian delight.
Provided by TALL MOM
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 7
Number Of Ingredients 15
Steps:
- In a Dutch oven or soup kettle, saute the pepper and onions in butter or margarine until tender.
- Add remaining vegetables, water, bouillon, salt, and pepper; bring to a boil. Reduce heat; simmer covered for 20 minutes, or until the vegetables are tender.
- Combine flour and milk until smooth; stir into pan. Bring soup to a boil; cook and stir for 2 minutes. Mix in the parsley. Just before serving, stir in the cheese until melted.
Nutrition Facts : Calories 341.3 calories, Carbohydrate 16 g, Cholesterol 55.3 mg, Fat 23.9 g, Fiber 2.1 g, Protein 16.3 g, SaturatedFat 12.1 g, Sodium 927.1 mg, Sugar 5.4 g
GRANDMOTHER'S CHOWDER
Nothing can compare to homemade soup, especially when this is the delicious result! Winter days seem a little warmer when I prepare this savory chowder. -Dulyse Molnar, Oswego, New York
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 9
Steps:
- In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the potatoes, water, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. , Stir in the milk, corn and parsley; cook for 5 minutes or until heated through. Add a small amount of hot soup to sour cream. Gradually return all to pan, stirring constantly. Heat through but do not boil.
Nutrition Facts : Calories 275 calories, Fat 7g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 142mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 4g fiber), Protein 12g protein.
CHEESEBURGER CHOWDER
Dinner ready in 20 minutes! Enjoy this cheesy ground beef chowder made using Progresso® Potato Soup - a delightful meal!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- In 2-quart saucepan, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain.
- Add soup and milk; mix well. Heat to boiling. Reduce heat to low. Add cheese spread; cook and stir until cheese spread is melted. Top individual servings with shredded cheese, tomato and onions.
Nutrition Facts : Calories 360, Carbohydrate 13 g, Fat 1/2, Fiber 3 g, Protein 30 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 810 mg
CABBAGE AND CORNED BEEF CHOWDER
This is the creamiest soup that made even my 5-year-old lick the bowl clean! Best served with Reuben sandwiches. Can be adapted to a slow cooker.
Provided by HomerSoda
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 15
Steps:
- Melt butter and olive oil together in a stockpot over medium heat; saute onion and garlic until onion is slightly softened, about 5 minutes. Add flour, dill seed, tarragon leaves, and black pepper to onion mixture; cook and stir until flour is dissolved and fragrant, about 3 minutes.
- Pour chicken broth over onion mixture and stir until blended, 2 to 3 minutes. Add cabbage and corned beef; cook, stirring frequently, until cabbage is tender, about 20 minutes. Add half-and-half and cook just until liquid is warm but not boiling, about 5 minutes.
- Stir half-and-half into the pot; continue to cook just until liquid is warm but not boiling, about 5 minutes.
- Melt cream cheese over low heat in a saucepan until creamy, 2 to 3 minutes. Whisk cornstarch and water together in a bowl; stir into cream cheese until smooth. Stir cream cheese mixture into soup; cook over low heat, stirring constantly, until cheese melts and soup is thickened, about 5 minutes.
Nutrition Facts : Calories 309.2 calories, Carbohydrate 12.4 g, Cholesterol 83.2 mg, Fat 24.8 g, Fiber 1.3 g, Protein 10.6 g, SaturatedFat 14.3 g, Sodium 528.2 mg, Sugar 1.8 g
BEEFY BACON CHOWDER
Rave reviews are sure to follow when this creamy chowder appears on the table. Bacon makes it rich and hearty. It's a favorite with my whole family. -Nancy Schmidt, Center, Colorado.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings (3 quarts).
Number Of Ingredients 9
Steps:
- In a Dutch oven, cook the beef, celery and onion over medium heat until meat is no longer pink; drain. Add the milk, potatoes, soup, carrots, salt and pepper; heat through. Stir in the bacon just before serving.
Nutrition Facts : Calories 214 calories, Fat 11g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 371mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 2g fiber), Protein 13g protein.
BROWN BEAN CHOWDER
This bean chowder is similar to chili. It's one of the most popular dishes at Tulsa Public Schools. Those of us growing up in the 60's and 70's remember it fondly as a favorite treat. A real stick-to-your-ribs comfort food. Tradition dictates that it is served with cinnamon rolls. This was given to me by my grandmother who was a dietician/cook for over 40 years.
Provided by Tonysgirl
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 3h10m
Yield 12
Number Of Ingredients 11
Steps:
- Place the beans and water in a large pot. Bring to a boil, and cook until the beans are almost tender, about 1 1/2 hours. Season with 1 1/2 teaspoons of chili powder, and 1 1/2 teaspoons of salt.
- While the beans are cooking, crumble the ground beef into a large skillet over medium-high heat. Add onion and garlic; cook and stir until onion is tender and meat is browned. Drain off excess grease, and stir in the tomato puree, 1 tablespoon chili powder, 1 tablespoon salt and bread crumbs. Stir into the pot with the beans, adding more water if needed to achieve your desired thickness. Taste and adjust seasonings if you like before serving.
Nutrition Facts : Calories 253.3 calories, Carbohydrate 34.9 g, Cholesterol 23 mg, Fat 5.8 g, Fiber 9.8 g, Protein 16.6 g, SaturatedFat 2 g, Sodium 1116.5 mg, Sugar 2.9 g
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