CREAMY LOADED POTATO CHOWDER
I took several ideas from different recipes I found, and added some of my own magic and came up with this OMG DELICIOUS soup! It's very creamy, chunky, flavorful AND filling!
Provided by Robin Grover
Categories Other Soups
Time 1h15m
Number Of Ingredients 15
Steps:
- 1. Dice potatoes into small bite sized cubes, set aside.
- 2. In a large pot, over med heat, melt both sticks of butter. Add garlic, onion & carrots. Saute 5-7 min, until tender. Wisk in flour, cook another 2 minutes stirring constantly until well blended.
- 3. Slowly add hot milk with disolved chicken stock, stirring until blended.
- 4. Add potatoes & 3 cups of milk. Cook over med-low heat approx 20-30 min, until potatoes are soft, stirring often.
- 5. In a med skillet, heat olive oil. Add corn, bacon, salt & pepper. Saute over med heat approx 10 minutes.
- 6. When potatoes are fork-tender, add corn & bacon mixture, and 2 cups heavy cream. Reduce heat to low, continue heating, stirring often for another 10 min.
- 7. Top individual bowls with shredded cheese.
POTATO CHOWDER SOUP I
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
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
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
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.
CREAMY POTATO CHOWDER
This recipe is a family favorite in our house. One of the rare few that all of our children will eat. Usually, we serve bacon cheeseburgers with the soup. Sometimes I will use leftover ham in the recipe too.
Provided by Deputys Wife
Categories Chowders
Time 35m
Yield 1 1/2 cup, 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan combine water, potatoes, carrots, and onion. Bring to boiling. Cover and simmer 10 minutes.
- In a medium saucepan melt butter. Stir in flour and black pepper. Add milk and half and half all at once. Stir until thick and bubbly. Add cheese. Stir until cheese is melted.
- Drain water from potato mixture leaving a half cup. Mash potatoes lightly. Add chicken broth.
- Pour cheese mixture into potato mixture. Heat through, but do not boil. Serve immediately.
Nutrition Facts : Calories 446.4, Fat 30.9, SaturatedFat 19.2, Cholesterol 91.1, Sodium 662.6, Carbohydrate 27.7, Fiber 2.4, Sugar 2.2, Protein 15.6
CORN AND POTATO CHOWDER
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.
POTATO CHOWDER
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
Time 8h15m
Yield 12 servings (3 quarts).
Number Of Ingredients 8
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.
CREAMY CORN CHOWDER
Bacon and corn star in this creamy chowder, perfect for a chilly day to warm the hearts of your loved ones.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 5
Number Of Ingredients 18
Steps:
- In 4-quart Dutch oven, cook bacon over medium heat 7 to 10 minutes, turning once, until crisp. Drain on paper towels; leave bacon drippings in pan. When cool, crumble bacon and set aside.
- In same pan, cook butter, onion, carrot, celery and garlic over medium heat 10 to 12 minutes, stirring constantly, until vegetables soften but do not brown.
- Sprinkle flour over vegetables and stir well with wire whisk to incorporate. Cook about 2 minutes. Stirring constantly, slowly add broth and wine (make sure to scrape bottom of pan as flour tends to stick). Stir in corn, potatoes, half-and-half, thyme, salt, pepper if desired, bay leaf and nutmeg. Heat soup to a gentle simmer. Cook 15 minutes, stirring occasionally, until potatoes are tender. (Corn can be naturally salty depending on the season, so make sure to taste before adding extra salt.) Remove bay leaf.
- Garnish with parsley if desired, and crumbled bacon.
Nutrition Facts : Calories 490, Carbohydrate 43 g, Cholesterol 85 mg, Fat 4, Fiber 5 g, Protein 13 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1230 mg, Sugar 11 g, TransFat 1 g
POTATO CHOWDER SUPREME
Meat, potatoes, corn and good taste... all rolled-in to one great recipe. This is a hearty "man's" soup, but it was thoroughly enjoyed by everyone in our home - male and female!
Provided by Laurie Lott
Categories Chowders
Time 1h
Number Of Ingredients 10
Steps:
- 1. Place bacon in freezer (SECRET TIP!) before preparing potatoes.
- 2. In soup pot, place cubed potatoes in cold water. Add salt. Cover and bring to boil. Remove lid and continue cooking potatoes until almost thoroughly cooked (will finish cooking upon addition of final ingredients)
- 3. Retrieve bacon from freezer and cut into 1" or 1/2" small pieces. This process allows for ease of cutting slippery bacon. Pan fry, separating bacon pieces.
- 4. Add chopped onion to bacon when bacon is almost done so that onion is fried to a translucent color.
- 5. When bacon and onion are done, sprinkle flour over them and cook flour into bacon grease for 3 minutes. This will thicken soup later. Turn off heat and set aside until potatoes are done cooking.
- 6. When potatoes are done, drain off some water allowing enough water to to cover potatoes to remain in pot.
- 7. In separate bowl, mix soup, milk, parsley, and corn.
- 8. Add soup mixture to pot with potatoes.
- 9. Add bacon and onion mixture to potatoes.
- 10. Add butter to soup and stir gently as to not break up potatoes.
- 11. Reduce heat to med. low and simmer for 20 min.
- 12. Enjoy!
CREAM OF POTATO CHOWDER
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
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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