Cheesy Potato Bell Pepper Chowder Recipes

CHEESY MASHED POTATO CHICKEN CHOWDER

Steps:

• In 3-quart saucepan over medium high heat, heat chicken broth, corn, chicken, bell pepper, green onions and butter to boiling. Cover; reduce heat. Simmer 5 minutes, stirring occasionally, until bell pepper is crisp-tender.
• Stir in milk and 1 pouch Cheese Sauce pouch until sauce is melted and thoroughly heated. Remove from heat; stir in 1 potato pouch until blended. Serve immediately.

CHEESY POTATO CHOWDER

Steps:

• In 5-quart Dutch oven, place potatoes; add just enough water to cover. Heat to boiling. Reduce heat; cover and simmer 10 to 15 minutes or until potatoes are very tender. Drain. Reserve 1 cup potatoes; return remaining potatoes to saucepan. In small bowl, mash reserved potatoes with fork; return to saucepan.
• Stir in broth, salt and pepper. Heat to boiling. Add broccoli. Return to boiling; cook uncovered 4 minutes, stirring occasionally. Reduce heat to medium.
• In small bowl, stir flour into milk with wire whisk until well mixed. Add milk mixture to potato mixture, stirring constantly. Cook over medium heat, stirring frequently, until mixture thickens and boils. Stir in cheese until melted and smooth. Stir in sour cream and green onions; cook until thoroughly heated.
• To serve, ladle soup into bowls.

HAM, POTATO AND PEPPER CHOWDER

Steps:

• Place potatoes and 2 cups broth in a Dutch oven; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes. Cool slightly. Transfer to a food processor; cover and process until smooth., In same pot, heat butter over medium heat; saute red and green peppers, onion and carrot until carrot is tender, 8-10 minutes. Add ham, jalapeno and seasonings; cook and stir 1 minute., Stir in pureed potatoes and remaining broth; bring just to a boil. In a small bowl, whisk a small amount of hot soup into egg yolk and cream; return all to the pot, whisking constantly. Bring to a gentle boil; cook and stir until thickened, 1-2 minutes. Serve with toppings as desired.

CHEESY POTATO BELL PEPPER CHOWDER

Steps:

• In a large soup pot, melt butter. Add onion, bell peppers and garlic and sauté until tender.
• Briskly stir in the flour.
• Add the chicken broth and stir well.
• Stir in the potatoes, chives and pepper; bring to a soft boil. Reduce heat and gently simmer for about 20 minutes or until potatoes are tender. *Stir FREQUENTLY to prevent sticking on bottom.
• Add half and half and cheeses; stir constantly until cheese is melted.
• Add salt; if needed to taste.
• Serve.

MOM'S CHEESY POTATO CHOWDER WITH BACON BITS

Steps:

• Mix soup, milk and onion 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 green onions.

CHEESY POTATO CHOWDER

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 POTATO CHOWDER

Steps:

• Cut potatoes into 1 inch cubes and boil until soft.
• Strain the potatoes. Keep 1 cup out, and return the rest to the pot. Mash the 1 cup of potato cubes, and return to the pot.
• Stir in the broth, salt and pepper. Bring to a boil.
• Add the broccoil (or other veggies) and boil for 4 minutes.
• Whisk the flour and milk in a separate bowl. Add this to the soup mix.
• Cook over medium heat until it thickens.
• Stir in the sour cream and shredded cheese.