Country Potato Chowder Recipes

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COUNTRY POTATO CHOWDER



Country Potato Chowder image

Provided by My Food and Family

Categories     Home

Time 45m

Number Of Ingredients 14

6 bacon strips, diced
1 medium onion, chopped
3 celery ribs, chopped
1/4 cup all-purpose flour
1 quart half-and-half cream
4 medium potatoes, peeled and cut into 1/2 inch cubes
2 cans condensed cream of celery soup, undiluted
2 tablespoons dried parsley flakes
1 tablespoon Worcestershire sauce
1 teaspoon seasoned salt
1/2 teaspoon pepper
1 cup sliced carrots
1 cup fresh or frozen green beans, cut into 2 inch pieces
1 can cream style corn

Steps:

  • In a Dutch oven, cook bacon over medium heat until crisp; remove with a slotted spoon to paper towels. Drain, reserving 2 tablespoons drippings.
  • In the drippings, saute onion and celery until tender. Sprinkle with flour and stir until blended. Gradually add cream. Stir in the potatoes, soup, parsley, Worcestershire sauce, seasoned salt and pepper. Bring to a boil; cook and stir for 1 minute. Reduce heat; cover and simmer for 25 minutes, stirring occasionally.
  • Add carrots and beans. Cover and simmer 15 minutes long or until the vegetables are tender. Stir in corn and reserved bacon; heat through.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CORN AND POTATO CHOWDER



Corn and Potato Chowder image

Provided by Food Network

Categories     main-dish

Yield Feeds 6 to 8

Number Of Ingredients 15

1 tablespoon butter
1/4 pound bacon, diced
1 cup chopped onion
3/4 cup chopped green pepper
Kosher salt and black pepper
1 tablespoon minced garlic
2 tablespoons flour
4 cups chicken broth or stock
4 cups peeled, finely diced all-purpose potato
1 1/2 cups shredded carrot
2 cups fresh or frozen corn kernels
1 cup half-and-half
1/2 teaspoon dried thyme
Pinch of cayenne pepper
2 tablespoons chopped fresh Italian parsley

Steps:

  • Sling the butter into a soup kettle and melt over medium-high heat. Add the bacon and cook till crisp. Scoop out the bacon and drain on paper towels. Save for later--don't nibble too much.
  • Pour off all but 1/4 cup of fat from the pot. Toss in the onions and peppers, seasoning them with a pinch of salt and pepper. Cook till soft and then throw in the garlic, cooking it all for 1 minute more. Sprinkle on the flour and mix into the veggies. Dump in the broth and potatoes. Cover the pot and bring to a boil; then lower the heat and simmer for 10 to 12 minutes, or till the potatoes are tender. Add the shredded carrots and corn. Cover and simmer everything 5 to 6 minutes longer to blend the flavors.
  • Stir in the half-and-half. Season with the thyme, cayenne, some more salt, and lots of freshly ground black pepper to taste. Sprinkle with parsley and the bacon bits you've been saving. Give it one last stir, and ladle it up piping hot.

COUNTRY POTATO CHOWDER



Country Potato Chowder image

This creamy comforting chowder is thick with potatoes, carrots, green beans and corn. My mother served it on chilly evenings with warm French bread. Leftovers, if there are any, taste just as good and make a great lazy-day lunch. -Sara Phillips, Topeka, Kansas

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 12 servings.

Number Of Ingredients 14

6 bacon strips, diced
1 medium onion, chopped
3 celery ribs, chopped
1/4 cup all-purpose flour
4 cups half-and-half cream
4 medium potatoes, peeled and cut into 1/2-inch cubes
2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
2 tablespoons dried parsley flakes
1 tablespoon Worcestershire sauce
1 teaspoon seasoned salt
1/2 teaspoon pepper
1 cup sliced carrots
1 cup fresh or frozen green beans, cut into 2-inch pieces
1 can (14-3/4 ounces) cream-style corn

Steps:

  • In a Dutch oven, cook bacon over medium heat until crisp; remove with a slotted spoon to paper towels. Drain, reserving 2 tablespoons drippings. , In the drippings, saute onion and celery until tender. Sprinkle with flour and stir until blended. Gradually add cream. stir in the potatoes, soup, parsley, Worcestershire sauce, seasoned salt and pepper. Bring to a boil; cook and stir for 1 minute. Reduce heat; cover and simmer for 25 minutes, stirring occasionally., Add carrots and beans. Cover and simmer 15 minutes longer or until vegetables are tender. Stir in corn and reserved bacon; heat through.

Nutrition Facts : Calories 279 calories, Fat 16g fat (8g saturated fat), Cholesterol 49mg cholesterol, Sodium 562mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 2g fiber), Protein 6g protein.

COUNTRY CORN CHOWDER



Country Corn Chowder image

This is a very yummy soup that we like to make when we want fast and easy. You can also add chicken to this if you so desire.

Provided by Tinamama

Categories     Chowders

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

1 tablespoon butter
1 medium yellow onion, chopped
3 medium russet potatoes, peeled and cut into 1/2 inch cubes (about 1 lb)
2 cups chicken broth
1 cup corn (fresh, frozen or well-drained canned)
1 cup milk
1/2 teaspoon salt (optional)
1/4 teaspoon ground black pepper
chopped chives

Steps:

  • Melt butter in a large saucepan over medium-high heat.
  • Add onion and cook, stirring frequently, until golden and tender, about 7-10 minutes.
  • Add potatoes and chicken broth. Bring mixture to a boil. Reduce heat to low and simmer, partially covered, until potatoes are tender, about 15-20 minutes.
  • Stir in corn, milk, salt and pepper; simmer uncovered 5 minutes.
  • Ladle chowder into bowls.
  • Sprinkle with chopped chives.

Nutrition Facts : Calories 175.2, Fat 4.3, SaturatedFat 2.4, Cholesterol 10.8, Sodium 299.6, Carbohydrate 29.6, Fiber 3.4, Sugar 2.7, Protein 6.2

COUNTRY HAM CHOWDER



Country Ham Chowder image

This is a hearty chowder that my family loves. It's easy to put together and can be doubled or tippled with no problem. This is great on a cold day.

Provided by fhiboy

Categories     Chowders

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

2 medium potatoes, cut into 1/2 - inch cubes
3 tablespoons butter or 3 tablespoons margarine
3/4 cup finely chopped onion
1/4 cup finely chopped carrot
1/4 cup finely chopped celery
3 tablespoons all-purpose flour
2 1/2-3 cups milk
1/4 teaspoon salt and pepper (optional)
2 teaspoons dijon-style mustard (I usually leave this out ) (optional)
1 cup finely chopped ham (i add extra ham )
1 1/2 cups grated sharp cheddar cheese (you can use medium cheddar instead)

Steps:

  • Simmer potatoes in 3/4 cup of water in a covered saucepan for about 10 minutes or until tender. Teserve any liquid for soup.
  • Melt butter in a large saucepan. Sauté onion carrot and celery until golden and soft. Do not brown.
  • Stir in flour and cook for 2 minutes, stirring well.
  • Add milk potatoes with liquid, pepper salt and mustard if used. bring to a simmer.
  • Add ham and cheese. Cook over low heat for 5 minutes.
  • Serve hot or keep warm over very low heat with lid until ready to serve.

CHEESY POTATO AND CORN CHOWDER



Cheesy Potato and Corn Chowder image

Comfort food . . . hot and tasty for those cold winter days.

Provided by Jackay

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

Time 55m

Yield 7

Number Of Ingredients 10

2 tablespoons margarine
1 cup chopped celery
1 cup chopped onion
2 (14.5 ounce) cans chicken broth
3 cups peeled and cubed potatoes
1 (15 ounce) can whole kernel corn
1 (4 ounce) can diced green chiles
1 (2.5 ounce) package country style gravy mix
2 cups milk
1 cup shredded Mexican-style processed cheese food

Steps:

  • In large saucepan, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.
  • Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
  • Stir in corn and chiles; return to boiling. Dissolve gravy mix in milk; stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted.

Nutrition Facts : Calories 289.3 calories, Carbohydrate 37.8 g, Cholesterol 23.3 mg, Fat 11.8 g, Fiber 4.4 g, Protein 11.3 g, SaturatedFat 5.4 g, Sodium 1020.8 mg, Sugar 11 g

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Top Asked Questions

How do you make potato corn chowder?
My family loves this potato corn chowder. —Lucia Johnson, Massena, New York In a large saucepan, cook and stir onion in oil over medium heat until tender. Add broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
What is the best way to make potato and onion soup?
Sauté carrots and onion until soft, not brown. Stir in potatoes, broth, salt and pepper. Bring to a boil, simmer 10 minutes or until potatoes are tender. Stir in cream and heat through. Thicken with flour water. “This is another VERY QUICK and EASY, yet VERY TASTY soup.
How do you make the perfect mashed potatoes and corn?
—Lucia Johnson, Massena, New York In a large saucepan, cook and stir onion in oil over medium heat until tender. Add broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in the corn, 1/2 cup milk, salt and pepper. In a small bowl, whisk flour and remaining milk until smooth.
How do you cook corn on the cob and potatoes?
Add broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in the corn, 1/2 cup milk, salt and pepper. In a small bowl, whisk flour and remaining milk until smooth. Stir into soup; return to a boil. Cook and stir for 2-3 minutes or until thickened. Sprinkle with parsley if desired.

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