Midwestchowder Recipes

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MIDWEST CHOWDER



Midwest Chowder image

This creamy chowder is the perfect dish to serve to any vegetarian friends. It is the wonderful for any cool day.-Denae Blair, Shawnee Mission, Kansas

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 12

2 cups diced potatoes
1/2 cup sliced carrots
1/2 cup sliced celery
1/4 cup diced onions
1 teaspoon salt, optional
2 cups boiling water
1/4 cup butter
1/4 cup all-purpose flour
Black pepper to taste
2 cups milk
10 ounces shredded sharp cheddar cheese
2 cups cream-style corn

Steps:

  • Cook the potatoes, carrots, celery and onions in boiling salted water for 10 minutes. Meanwhile, melt butter, stir in flour and pepper until smooth. Gradually stir in milk; cook, stirring constantly, until thickened. Add cheese, stirring until melted. Stir in corn. Heat through but do not boil. Add reserved vegetables and liquid.

Nutrition Facts :

MIDWEST CHOWDER



Midwest Chowder image

Make and share this Midwest Chowder recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chowders

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

2 cups chopped peeled red potatoes
3/4 cup chopped carrot
1/2 cup chopped celery
1/4 cup chopped onion
1/2 teaspoon thyme
2 cups vegetable broth
1/4 cup butter or 1/4 cup margarine
1/4 cup flour
1 teaspoon salt
1/2 teaspoon pepper
2 cups milk
2 1/2 cups shredded sharp cheddar cheese
1 (17 ounce) can cream-style corn

Steps:

  • In a saucepan, add first 6 ingredients.
  • Bring to a boil; cover and reduce heat.
  • Simmer for 10-15 minutes; remove from heat but don't drain.
  • In a large saucepan, melt butter.
  • Stir in flour, salt, and pepper; cook 2 minutes or until bubbly, stirring constantly.
  • Gradually add milk and stir until well blended.
  • Cook over medium heat until mixture boils and gets thick, stirring constantly.
  • Reduce heat and simmer for 5 minutes.
  • Add cheese, stirring until melted.
  • Add undrained vegetables and corn.
  • Stirring occasionally, cook until thoroughly heated, but do not boil.

MIDWEST CHOWDER



Midwest Chowder image

Go ahead and bet the farm on our Midwest Chowder. Midwest Chowder is a hearty, creamy and delicious soup that is sure to please everyone at the table.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 8 servings, 1 cup each.

Number Of Ingredients 10

1 lb. baking potatoes (about 3), peeled, finely chopped
1 carrot, chopped
1 stalk celery chopped
1/4 cup chopped onions
2 cups water
1/4 cup butter or margarine
1/4 cup flour
2 cups milk
1-1/4 cups shredded CRACKER BARREL Sharp Cheddar Cheese
1 can (14.75 oz.) cream-style corn

Steps:

  • Bring vegetables and water to boil in saucepan on high heat. Cover; simmer on low heat 10 min., stirring occasionally. Remove from heat. (Do not drain.) Set aside.
  • Melt butter in separate large saucepan on low heat. Stir in flour; cook and stir 2 min. or until bubbly. Gradually stir in milk until blended. Bring to boil on medium heat, stirring frequently; cook 1 to 2 min. or until thickened, stirring constantly. Simmer on low heat 5 min.
  • Add cheese; cook and stir 2 min. or until melted. Add corn and undrained cooked vegetables; cook 5 min. or until heated through, stirring occasionally. (Do not boil.)

Nutrition Facts : Calories 250, Fat 13 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 40 mg, Sodium 320 mg, Carbohydrate 26 g, Fiber 2 g, Sugar 5 g, Protein 8 g

FISH CHOWDER



Fish Chowder image

This comforting bowl of chowder uses the natural starches found in russet potatoes to provide body, while a touch of heavy cream adds a velvety richness. The result is a naturally gluten-free soup with a light, creamy consistency that lets more delicate flavors like shallots and fish shine through.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 45m

Number Of Ingredients 11

2 strips bacon (about 2 ounces), finely chopped
1 tablespoon unsalted butter
5 ounces shallots, minced (about 1 cup)
1/4 cup dry white wine
2 medium russet potatoes, peeled and cubed (about 2 1/2 cups)
2 cups chicken stock
2 cups bottled clam juice
1 thyme sprig
Coarse salt and freshly ground pepper
1/3 cup heavy cream
1 1/2 pounds skinless firm white-fleshed fish, such as cod, bass, or red snapper, cut into 1 1/2-inch pieces

Steps:

  • Cook bacon in a medium stockpot over medium-high heat, stirring frequently, until light golden, about 5 minutes. Stir in butter until melted. Add shallot and cook, stirring occasionally, until translucent, about 3 minutes. Add wine; cook, stirring, until almost no liquid remains, about 45 seconds.
  • Add potatoes, stock, clam juice, and thyme. Season with salt and pepper. Bring to a boil, then reduce to a simmer. Cook until potatoes are tender but not falling apart, 8 to 10 minutes. Increase heat to medium-high; season fish with salt and stir in with cream. Heat until warmed through and fish is opaque throughout, about 2 minutes. Season with salt and pepper; serve immediately.

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