Cheesy Chowder

CHEESY CHICKEN CHOWDER



Cheesy Chicken Chowder image

I like to serve this hearty chowder with garlic bread and a salad. It's a wonderful dish to prepare when company drops in. The rich, mild flavor and tender chicken and vegetables appeal even to children and picky eaters. -Hazel Fritchie, Palestine, Illinois

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Dinner     Lunch

Time 35m

Yield 8 servings (2 quarts).

Number Of Ingredients: 12

3 cups chicken broth
2 cups diced peeled potatoes
1 cup diced carrots
1 cup diced celery
1/2 cup diced onion
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/4 cup butter, cubed
1/3 cup all-purpose flour
2 cups whole milk
2 cups shredded cheddar cheese
2 cups diced cooked chicken
Calories 322 calories
Fat19g fat (12g saturated fat)
Cholesterol85mg cholesterol
Sodium1100mg sodium
Carbohydrate18g carbohydrate (6g sugars
Fiber2g fiber)
Protein21g protein.

Steps:

  • In a 4-quart saucepan, bring chicken broth to a boil. Reduce heat; add the potatoes, carrots, celery, onion, salt and pepper. Cover and simmer for 12-15 minutes or until vegetables are tender., Meanwhile, melt butter in a medium saucepan; stir in flour until smooth. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat; add cheese, stirring until melted; add to broth along with chicken. Cook and stir until heated through.


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!

Recipe From tasteofhome.com

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
Calories 347 calories
Fat15g fat (8g saturated fat)
Cholesterol46mg cholesterol
Sodium1283mg sodium
Carbohydrate33g carbohydrate (9g sugars
Fiber3g fiber)
Protein20g protein.

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.


CHEESY CORN CHOWDER



Cheesy Corn Chowder image

I've had this chowder recipe for 30 years, and the whole family really enjoys its cheesy corn taste. It makes a big pot-enough for seconds! -Lola Comer, Marysville, Washington

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 15 servings (3-3/4 quarts).

Number Of Ingredients: 12

6 bacon strips, chopped
3/4 cup chopped sweet onion
2-1/2 cups water
2-1/2 cups cubed peeled potatoes
2 cups sliced fresh carrots
2 teaspoons chicken bouillon granules
3 cans (11 ounces each) gold and white corn, drained
1/2 teaspoon pepper
7 tablespoons all-purpose flour
5 cups 2% milk
3 cups shredded cheddar cheese
1 cup cubed Velveeta
Calories 282 calories
Fat16g fat (9g saturated fat)
Cholesterol44mg cholesterol
Sodium644mg sodium
Carbohydrate25g carbohydrate (9g sugars
Fiber2g fiber)
Protein12g protein.

Steps:

  • In a Dutch oven, cook bacon and onion over medium heat until onion is tender. Add the water, potatoes, carrots and bouillon; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., Stir in corn and pepper. In a large bowl, whisk flour and milk until smooth; add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses; cook and stir until melted.


CHEESY CATFISH CHOWDER



Cheesy Catfish Chowder image

We have a large pond in our back yard which has many nice catfish so I am always trying to come up with new ways to fix it. This is one of our favorites.

Recipe From allrecipes.com

Provided by VRKATHYV

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 45m

Yield 8

Number Of Ingredients: 14

2 tablespoons butter
½ small onion, chopped
1 (14 ounce) can chicken broth
1 cup water
½ cup chopped celery
1 cup sliced baby carrots
2 medium potatoes, cubed
3 cups milk, divided
⅓ cup cake flour
1 teaspoon celery salt
1 teaspoon salt
½ teaspoon ground black pepper
1 ½ pounds catfish fillets, cut into 1 inch pieces
1 ½ cups shredded Cheddar cheese
Calories347.3 calories
Carbohydrate20.9 g
Cholesterol78.4 mg
Fat18.5 g
Fiber2 g
Protein23.6 g
SaturatedFat9 g
Sodium968.2 mg
Sugar6.2 g

Steps:

  • In a Dutch oven over medium heat, melt butter and saute the onion until tender. Pour in chicken broth and water. Mix in celery, carrots, and potatoes. Cook 10 minutes, stirring occasionally, until vegetables are tender.
  • In a small bowl, whisk together 1 1/2 cups milk and cake flour. Mix into the Dutch oven.
  • Mix remaining milk, celery salt, salt, and pepper into the Dutch oven. Stirring occasionally, continue cooking the mixture about 10 minutes, until thickened.
  • Stir catfish into the mixture, and cook 5 minutes, or until fish is easily flaked with a fork. Mix in Cheddar cheese, and cook another 5 minutes, until melted.


CHICKEN CHEESE CHOWDER



Chicken Cheese Chowder image

A thick cheesy soup that is perfect for winter evenings.

Recipe From allrecipes.com

Provided by Janet Schaufele

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 5

Number Of Ingredients: 11

4 cups chicken broth
1 ½ cups diced potatoes
1 cup diced celery
1 cup diced carrots
1 cup diced onion
⅓ cup margarine
⅓ cup all-purpose flour
3 cups milk
1 tablespoon soy sauce
1 pound processed cheese, cubed
2 cups chopped, cooked chicken meat
Calories691 calories
Carbohydrate35.7 g
Cholesterol126.4 mg
Fat41.3 g
Fiber2.9 g
Protein43.5 g
SaturatedFat18.4 g
Sodium2209.4 mg
Sugar17.7 g

Steps:

  • In a large stock pot combine chicken broth, potatoes, celery, carrots and onion. Cover and bring to a slow boil for 15 minutes, or until the vegetables are tender.
  • In a medium sauce pan melt butter over low heat, add flour and stir until smooth. Let simmer for 1 minute and then increase temperature to medium. Stir mixture constantly, while gradually adding milk. Continue to stir until thick and bubbly.
  • Add flour mixture to vegetables. Add soy sauce and then gently stir in cheese. Continue to stir until cheese is completely melted.
  • Add chicken, heat through and enjoy.


CHEESY HAM CHOWDER



Cheesy Ham Chowder image

My five children all agree that this soothing recipe is wonderful. The soup is full of potatoes, carrots and ham. The best part is that I can get it on the table in only a half hour of hands-on time. -Jennifer Trenhaile, Emerson, Nebraska

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h

Yield 10 servings.

Number Of Ingredients: 12

10 bacon strips, diced
1 large onion, chopped
1 cup diced carrots
3 tablespoons all-purpose flour
3 cups whole milk
1-1/2 cups water
2-1/2 cups cubed potatoes
1 can (15-1/4 ounces) whole kernel corn, drained
2 teaspoons chicken bouillon granules
Pepper to taste
3 cups shredded cheddar cheese
2 cups cubed fully cooked ham
Calories 418 calories
Fat28g fat (14g saturated fat)
Cholesterol76mg cholesterol
Sodium1056mg sodium
Carbohydrate21g carbohydrate (8g sugars
Fiber2g fiber)
Protein19g protein.

Steps:

  • In a Dutch oven, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, saute onion and carrots until tender. Stir in flour until blended. Gradually add milk and water. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the potatoes, corn, bouillon and pepper. Reduce heat; simmer, uncovered, for 20 minutes or until potatoes are tender. Add cheese and ham; heat until cheese is melted. Stir in bacon.


RICH SEAFOOD CHOWDER



Rich Seafood Chowder image

This creamy, delectable soup is even better the next day. It also works well with scallops or a flaky whitefish. Substitute half-and-half or heavy cream for all or part of the milk to make this soup even richer. -Anita Culver, Royersford, Pennsylvania

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Dinner     Lunch

Time 55m

Yield 8 servings (2 quarts).

Number Of Ingredients: 16

2 tablespoons butter
1 small onion, chopped
1 celery rib, chopped
1 medium carrot, shredded
2 tablespoons all-purpose flour
1/2 cup 2% milk
3 cups seafood stock
1 medium potato, peeled and diced
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
1 pound uncooked shrimp (41-50 per pound), peeled and deveined
2 cans (6-1/2 ounces each) chopped clams, drained
2 cans (6 ounces each) lump crabmeat, drained
1 package (8 ounces) cream cheese, cubed
Minced fresh parsley
Calories 272 calories
Fat15g fat (8g saturated fat)
Cholesterol164mg cholesterol
Sodium1076mg sodium
Carbohydrate11g carbohydrate (3g sugars
Fiber1g fiber)
Protein24g protein.

Steps:

  • In a Dutch oven, heat butter over medium-high heat. Add onion, celery and carrot; cook and stir until crisp-tender, 2-3 minutes. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes. , Add stock, potato, Worcestershire, salt and pepper; return to a boil. Reduce heat; cover and simmer until potato is tender, 10-15 minutes. , Add the shrimp, clams, crab and cream cheese; cook and stir until shrimp turn pink and and cheese is melted, 4-5 minutes. Garnish with parsley.


CHEESY CHOWDER



CHEESY CHOWDER image

Recipe From epicurious.com

Categories     Soup/Stew     Cheese     Dinner

Yield 4-6 people

Number Of Ingredients: 9

1 cup chopped potatoes
2 cups chopped carrots
¼ cup onion (or 2 T. flakes)
4 T. butter
3 cups chicken broth
2 cups milk
½ cup flour
1 ¼ cup chunked Velveeta Cheese
2 T. fresh parsley

Steps:

  • In Dutch oven, cook potatoes, carrots and onion in 1 T. butter until tender, not brown. Add chicken broth and dash of pepper. Cover and simmer about 30 minutes Make a basic white sauce with butter, flour and milk. Stir until thick. Add to chowder with cheese and parsley. Stir until cheese melts and is bubbly. This is great served with freshly popped popcorn (instead of crackers!)


MARILYN'S CHEESY CLAM CHOWDER



Marilyn's Cheesy Clam Chowder image

A little different twist on an old favorite...cheese makes the difference! Substitute half and half cream for a richer chowder.

Recipe From allrecipes.com

Provided by Marilyn

Categories     Soups, Stews and Chili Recipes     Chowders     Clam Chowder Recipes

Time 1h20m

Yield 6

Number Of Ingredients: 14

6 slices bacon
½ cup diced carrots
½ cup chopped celery
½ cup finely diced onion
¼ cup all-purpose flour
1 tablespoon cornstarch
½ teaspoon salt
¼ teaspoon ground black pepper
3 (8 ounce) cans clams
2 (8 ounce) jars clam juice
4 cups milk
1 cup cubed potatoes
1 (8 ounce) package white Cheddar cheese, shredded
2 tablespoons chopped fresh parsley, for garnish
Calories583 calories
Carbohydrate26.5 g
Cholesterol148.5 mg
Fat30.5 g
Fiber1.4 g
Protein48.3 g
SaturatedFat14.4 g
Sodium1032 mg
Sugar9.1 g

Steps:

  • In a Dutch oven, cook bacon over medium heat until crisp. Remove bacon, drain on paper towels, and crumble. Reserve. Drain clams, reserve juice.
  • Cook and stir carrot, celery, and onion in bacon fat until onion is transparent.
  • Stir in flour, cornstarch, potatoes, salt, and pepper. Cook and stir until mixture is bubbly. Add reserved clam liquor to clam juice to measure 3 1/2 cups; stir juice and milk into the vegetable mixture. Heat just to boiling, and reduce heat to simmer. Cook, stirring occasionally, until mixture thickens.
  • Add clams, potatoes, and cheese; stir until cheese is melted. Sprinkle with reserved bacon, and garnish with chopped parsley.


CHEESY HAM AND CORN CHOWDER



Cheesy Ham and Corn Chowder image

Chowders always bring to mind a picture of a cozy, kicked-back, winter-time family meal; cuddled up around a roaring fireplace with plenty of warm food, good cheer and loving friends. This one is a Sunday night family favorite - easy on the cook (and the cook's pocketbook), yet sure to bring raves from the hubby and kids. Enjoy!

Recipe From allrecipes.com

Provided by Geralyn Walters

Categories     Soups, Stews and Chili Recipes     Chowders

Time 1h15m

Yield 6

Number Of Ingredients: 18

2 (15 ounce) cans chicken broth
½ cup sliced carrots
2 tablespoons chicken bouillon granules
3 bay leaves
½ teaspoon sea salt
½ teaspoon ground black pepper
½ teaspoon ground thyme
½ teaspoon dried marjoram
¼ teaspoon garlic powder
1 cup peeled and diced potatoes
½ cup chopped onion
½ cup sliced celery
3 tablespoons butter
3 tablespoons all-purpose flour
1 ½ cups milk
1 (15 ounce) can cream-style corn
1 (8 ounce) package shredded sharp Cheddar cheese
1 cup diced cooked ham
Calories408.3 calories
Carbohydrate29.5 g
Cholesterol75.7 mg
Fat24.6 g
Fiber2.5 g
Protein19.3 g
SaturatedFat13.9 g
Sodium2034.2 mg
Sugar8.2 g

Steps:

  • Stir chicken broth, carrots, chicken bouillon, bay leaves, sea salt, pepper, thyme, marjoram, and garlic powder together in a Dutch oven; bring to a boil, reduce heat to medium, and cook for 10 minutes. Add potatoes and onion; cook for 10 minutes more. Add celery; cook until all vegetables are fork tender, about 10 minutes more.
  • Melt butter in a saucepan over low heat. Remove from heat and whisk flour into butter until smooth. Return saucepan to medium heat; gradually add milk to butter mixture, whisking constantly, and cook until mixture thickens, 6 to 7 minutes.
  • Stir milk mixture into vegetable mixture; add corn, Cheddar cheese, and ham, reduce heat to low, and simmer until ham is heated through and cheese melts, 10 to 15 minutes.




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