Creamy Loaded Potato Chowder Recipes

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POTATO CHOWDER



Potato Chowder image

One of the ladies in our church quilting group brought this savory potato soup to a meeting, and everyone loved how the cream cheese and bacon made it so rich. It's easy to assemble in the morning so it can simmer on its own all day. -Anna Mayer, Fort Branch, Indiana

Provided by Taste of Home

Categories     Dinner     Lunch

Time 8h15m

Yield 12 servings (3 quarts).

Number Of Ingredients 8

8 cups diced potatoes
3 cans (14-1/2 ounces each) chicken broth
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/3 cup chopped onion
1/4 teaspoon pepper
1 package (8 ounces) cream cheese, cubed and softened
1/2 pound sliced bacon, cooked and crumbled, optional
Minced chives, optional

Steps:

  • In a 5-qt. slow cooker, combine the first 5 ingredients. Cover and cook on low for 8-10 hours or until potatoes are tender. , Add cream cheese; stir until blended. Garnish with bacon and chives if desired.

Nutrition Facts : Calories 179 calories, Fat 9g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 690mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein.

LOADED BAKED POTATO CHOWDER



Loaded Baked Potato Chowder image

Fully loaded baked potato chowder with the creamiest, cheesy soup base. Packed full of little red potatoes, bacon, onion, carrots and corn to make it extra hearty. Don't forget to top it with chives!

Provided by Tara Moore

Categories     Main Course

Time 40m

Number Of Ingredients 15

1/2 lb bacon, cut in half
1 tbsp olive oil
1 small yellow onion, diced
2 garlic cloves, minced
2 tbsp flour
3 c chicken broth + extra
24 oz petite red potatoes, quartered
2 carrots, peeled and sliced
1/2 c frozen corn
1/2 c half and half
4 oz sharp cheddar cheese, grated
1/4 c sour cream
1/2 scant tsp salt, (only if needed)
pepper
chives

Steps:

  • Heat a soup pot over medium heat
  • Cut the bacon in half and cook it in the soup pot, drain out on to a paper towel and wipe out the excess bacon fat, but leaving any stuck on bacon bits
  • Chop up the bacon into small bits
  • Add the olive oil, onion and garlic to the pot, saute for 3-5 minutes
  • Mix in 2 tbsp flour, stirring for 1 minute
  • Pour in the chicken broth, let it come to a boil
  • Add the potatoes, bacon, carrots and corn
  • Cover and simmer on med/low 10-15 minutes or until the potatoes are tender (add an extra splash of chicken broth if the liquid gets too low)
  • Turn the heat off
  • Add the half and half, sharp cheddar cheese and sour cream, stirring well in between each addition
  • Serve and top with chives
  • Add salt to taste if needed

Nutrition Facts : Calories 457 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 70 milligrams cholesterol, Fat 26 grams fat, Fiber 3 grams fiber, Protein 22 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 1301 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat

POTATO CHOWDER SOUP I



Potato Chowder Soup I image

This is a creamy, cheesy soup that is easy and delicious! Great in bread bowls.

Provided by Thea

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

Time 50m

Yield 8

Number Of Ingredients 10

2 cups peeled and diced potatoes
½ cup diced carrots
½ cup diced celery
¼ cup chopped onion
1 teaspoon salt
¼ cup butter
2 cups milk
¼ cup all-purpose flour
2 (15 ounce) cans whole kernel corn, drained
2 ½ cups shredded Cheddar cheese

Steps:

  • Place potatoes, carrots, celery, onion and salt in a large pot with water to cover. Bring to a boil, reduce heat and simmer 20 minutes.
  • Meanwhile, combine butter, milk and flour in a small saucepan over medium-low heat. Stir constantly until smooth and thick.
  • Pour milk mixture into cooked vegetables. Stir in corn and cheese until cheese is melted. Serve.

Nutrition Facts : Calories 359.1 calories, Carbohydrate 34.4 g, Cholesterol 57.2 mg, Fat 19.7 g, Fiber 3.1 g, Protein 14.8 g, SaturatedFat 12.1 g, Sodium 900.8 mg, Sugar 7.2 g

CREAMY POTATO/CHEDDAR CHOWDER



Creamy Potato/Cheddar Chowder image

Potatoes, cheese, broccoli, ham, and carrots. This is a nice comfort food for those cold winter days. I sometimes add garlic in mine as Im a garlic lover.

Provided by kzbhansen

Categories     Chowders

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 cups water, boiling
2 cups potatoes, diced
1/2 cup carrot, chopped
1/2 cup broccoli, chopped
1/4 cup onion, chopped
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 garlic clove, chopped (optional)
1/4 cup butter
1/3 cup flour
2 cups milk
2 cups cheddar cheese, shredded
1 cup ham, Cooked and cubed

Steps:

  • In a large soup pot, add water to potatoes, carrots, broccoli, onion, salt and pepper.
  • Cover and simmer 10 minutes.
  • DO NOT DRAIN!
  • Make a white sauce with flour, butter and milk. Add the cheese and stir well until melted. Add ham.
  • Add all of this to the Potato/Carrot mixture.
  • Heat but dont boil.

CREAM OF POTATO CHOWDER



Cream of Potato Chowder image

Choose your own adventure with this Cream of Potato Chowder. Top this Cream of Potato Chowder with fresh parsley and chives to make it extra special, or swap out the beef franks with the sausage of your choice.

Provided by My Food and Family

Categories     Home

Time 25m

Yield Makes 4 servings, 1 cup each.

Number Of Ingredients 5

1 can (10-3/4 oz.) condensed cream of potato soup
1-3/4 cups milk
3 OSCAR MAYER Beef Franks, cut into 1/4 -inch-thick slices
1-1/4 cups frozen peas and carrots
1/4 cup frozen corn

Steps:

  • Mix soup and milk in large saucepan. Stir in remaining ingredients.
  • Bring to boil on medium heat; simmer on low 10 min. or until soup is heated through and vegetables are tender, stirring frequently.

Nutrition Facts : Calories 240, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 790 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 9 g

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