Gardenharvestchowder Recipes

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GARDEN HARVEST CHOWDER



Garden Harvest Chowder image

Make and share this Garden Harvest Chowder recipe from Food.com.

Provided by Shirl J 831

Categories     Chowders

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

1/4 lb bacon, fine chopped
1/2 cup celery, chopped
1/2 cup onion, chopped
1/2 cup carrot, peeled and thin sliced
1 1/2 cups water
1/2 cup frozen peas
2 cups potatoes, peeled,cooked and mashed
1 (16 ounce) can creamed corn
2 cups milk
1 1/2 cups sharp cheddar cheese, grated
salt and pepper

Steps:

  • Fry bacon, celery,onion and carrots in 6qt pot till bacon is semi-crispy and veggies are tender.
  • Add water and peas, cook 15 minutes ofer medium heat till peas are tender.
  • Add remainging ingredients except cheese.
  • Cook over medium heat, stirring occassionally, till heated through.
  • Add cheese, stirring till melted, but not boiling.

HARVEST CHOWDER



Harvest Chowder image

This is a hearty soup recipe that my brother in law introduced me to. It is very easy and I don't think I have met a person who does not like it. It is great served with some crusty bread or some piping hot corn bread.

Provided by psychotammymom

Categories     Chowders

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 7

2 lbs ground beef
1 medium onion, chopped
2 (15 ounce) cans Rotel tomatoes & chilies
2 (15 ounce) cans whole kernel corn
2 (16 ounce) cans pinto beans
2 (15 ounce) cans diced tomatoes
2 lbs Velveeta cheese

Steps:

  • Brown ground beef with onions. Add salt and pepper to taste. drain.
  • Mix in remaining ingredients. Do NOT drain the canned good.
  • Heat until cheese is melted and soup is thoroughly heated.

HARVEST CHOWDER



Harvest Chowder image

A delightful medley of wholesome ingredients come together in this comforting autumn favorite. Serve with toasted bread for a very satisfying main dish.

Provided by Debs Recipes

Categories     Chowders

Time 1h

Yield 2 quarts, 16 serving(s)

Number Of Ingredients 15

1/2 lb bacon
1 cup onion, chopped
1 cup celery, chopped
1 cup carrot, chopped
1/2 cup mushroom, roughly chopped
2 small zucchini, chopped
2 cups water
1 (15 ounce) can corn, drained
1 (15 ounce) can creamed corn
1/2 cup frozen peas
3 -4 cups mashed potatoes (See Note *)
2 cups milk
3 cups shredded cheddar cheese
1 teaspoon salt
1/2 teaspoon white pepper

Steps:

  • Fry bacon in heavy stock-pot; remove, drain, crumble, then set bacon aside.
  • Saute onion, celery, and carrots in stockpot in a small amount of reserved bacon fat; add mushrooms and zucchini and continue sauteeing for 2 minutes.
  • Add water; cover stock pot and simmer until vegetables are tender.
  • Add corn, peas, mashed potatoes, and milk and heat through.
  • Add cheese and stir until melted; season, and serve hot.
  • *Note:For this recipe I like to use mashed potato flakes prepared according to package directions using 2 2/3 c water, 1/4 c margarine, 1 tsp salt, 1 c milk, and 2 2/3 c potato flakes to make 3 1/3 cups/8 servings.

Nutrition Facts : Calories 266.4, Fat 15.3, SaturatedFat 7.5, Cholesterol 37, Sodium 632.9, Carbohydrate 23.7, Fiber 2.5, Sugar 3.9, Protein 10.8

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