Potato Soup Or Chowder Recipes

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POTATO CHOWDER



Potato Chowder image

This is another VERY QUICK and EASY, yet VERY TASTY soup. This recipe was handed down to me by my mother (who would usually rather eat out than cook). My family loves this with a salad and bread. It is comforting on a cold winter day.

Provided by Trisha W

Categories     Chowders

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 8

2 tablespoons butter
1/2 cup shredded carrot
1/2 cup frozen onion
3 cups frozen southern style hash brown potatoes
1 (14 ounce) can chicken broth
1 teaspoon salt
1/8 teaspoon pepper
2 cups half-and-half (1 pint carton)

Steps:

  • Melt butter in large sauce pan.
  • 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.

Nutrition Facts : Calories 492.2, Fat 28.4, SaturatedFat 17, Cholesterol 80, Sodium 1406.4, Carbohydrate 49.3, Fiber 4, Sugar 2.8, Protein 12.6

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.

POTATO CHOWDER SOUP II



Potato Chowder Soup II image

After trying the most wonderful potato soup at a local market I tried to come home and duplicate it. It didn't turn out exactly the way I wanted but I found my version better. I got the name Potato Chowder soup because when my husband tried it he thought it tasted like a chowder. Also a can of corn could be added as a quick variation. Very tasty and warms the soul on a dreary damp day.

Provided by CHRISPEG_2000

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Time 40m

Yield 8

Number Of Ingredients 10

4 slices bacon, chopped
½ large onion, diced
½ teaspoon celery salt
4 large potatoes, cubed
½ large carrot, diced
5 cups vegetable broth
3 cups milk
½ teaspoon seasoning salt
3 pinches dried dill weed
1 tablespoon ground black pepper

Steps:

  • In a large saucepan over medium heat, cook bacon until crisp. Remove bacon from pan, leaving drippings. Cook onion in drippings until tender. Stir in celery salt, potatoes, carrot and broth. Bring to a boil, then reduce heat and simmer until vegetables are tender, 20 minutes. Stir in milk, seasoning salt, dill and pepper. Heat through and serve.

Nutrition Facts : Calories 280.6 calories, Carbohydrate 42.9 g, Cholesterol 16.8 mg, Fat 8.7 g, Fiber 4.1 g, Protein 8.4 g, SaturatedFat 3.3 g, Sodium 604 mg, Sugar 8.2 g

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.

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

POTATO AND CLAM CHOWDER



Potato and Clam Chowder image

I love chowders. I have combined these two chowders with a few extra ingredients to make a wonderful tasting chowder. I like to serve it the same as French Onion Soup with the garlic toast in the bottom of the bowl or garlic croutons and pepper jack cheese melted on top. UMMMMMMM Good! This is really a comfort food on a cold winter day.

Provided by LOUISE GOLDEN

Categories     Chowders

Time 1h

Yield 8 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
1 small onion
3 garlic cloves, minced
6 potatoes (large baking potatoes)
1 (10 ounce) can baby clams
1 (16 ounce) heavy cream
1 (6 1/2 ounce) chopped clams with juice
4 cups fat-free low-sodium chicken broth
3 tablespoons butter
3 tablespoons flour
1/4 teaspoon cayenne pepper or 1/4 teaspoon red pepper
1 teaspoon black pepper
2 teaspoons salt
2 bay leaves
2 teaspoons Old Bay Seasoning

Steps:

  • In a large pot saute (sweat) chopped onions in olive oil.
  • Peel and dice potatoes into small bites and add to onions and olive oil.
  • Add cayenne pepper, black pepper and salt.
  • Cook potatoes with 1/4 cup of water covered until fork tender.
  • In a small pan on medium heat mix butter and flour as if your were making a gravy or white sauce.
  • Add flour and butter mixture to large pot and mix with potatoes.
  • Pour 4 cups chicken broth and stir until it starts to thicken.
  • Add can of whole baby clams and chopped clams with juice.
  • Pour in heavy cream.
  • (Thickness varies. Mashing some of the potatoes or adding instant potatoes for thickening.).
  • Cook for 30 minutes.
  • Top with Old Bay Seasoning.

Nutrition Facts : Calories 464.6, Fat 31, SaturatedFat 17.3, Cholesterol 104.3, Sodium 911.9, Carbohydrate 36, Fiber 3.9, Sugar 1.9, Protein 12.9

TURKEY-POTATO CHOWDER RECIPE



Turkey-Potato Chowder Recipe image

This rich and creamy homemade chowder is a delicious way to use up that leftover holiday turkey. It'll be on the table in 35 minutes and will soar to the top of your family's favorite soup list.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 35m

Yield 4

Number Of Ingredients 13

2 cups peeled and diced potatoes
2 cups frozen mixed vegetables
¼ cup chopped onion
¼ cup finely chopped celery
1 teaspoon chopped fresh parsley
2 cups Swanson® Chicken Broth
1 ½ cups diced cooked turkey
½ teaspoon poultry seasoning
¼ cup all-purpose flour
1 ½ cups fat free half-and-half
½ teaspoon sriracha chili garlic sauce
salt and pepper to taste
2 slices bacon - cooked and crumbled

Steps:

  • Combine potatoes, mixed vegetables, onions, celery, parsley and Swanson® Chicken Broth in a large saucepan. Bring to a boil over medium heat; reduce heat, cover, and simmer gently until vegetables are tender, about 10 minutes. Stir in turkey and poultry seasoning.
  • Whisk flour and the half-and-half together until smooth. Stir mixture slowly into the saucepan. Stir until slightly thickened, or until mixture reaches a chowder-like consistency. Add sriracha sauce, salt, and pepper, mixing well.
  • Ladle into soup bowls; garnish with crumbled bacon.

Nutrition Facts : Calories 319.2 calories, Carbohydrate 40.7 g, Cholesterol 51.9 mg, Fat 6.6 g, Fiber 5.5 g, Protein 25.2 g, SaturatedFat 2.4 g, Sodium 869.7 mg, Sugar 6.3 g

QUICK POTATO CORN CHOWDER



Quick Potato Corn Chowder image

This corn chowder recipe is the perfect starter, or even a meal in itself. It works in every season, so enjoy it year 'round. My family loves this potato corn chowder. -Lucia Johnson, Massena, New York

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 10

1 medium onion, chopped
1 tablespoon olive oil
2 cans (14-1/2 ounces each) chicken broth
3 large Yukon Gold potatoes, peeled and cubed
1 can (15-1/4 ounces) whole kernel corn, drained
1 cup 2% milk, divided
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup all-purpose flour
Minced fresh parsley, optional

Steps:

  • 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. Stir into soup; return to a boil. Cook and stir for 2-3 minutes or until thickened. Sprinkle with parsley if desired.

Nutrition Facts : Calories 176 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 759mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 3g fiber), Protein 5g protein.

ABSOLUTELY ULTIMATE POTATO SOUP



Absolutely Ultimate Potato Soup image

I have made this for many whom have given it the title. This takes a bit of effort but is well worth it. Please note: for those who do not wish to use bacon, substitute 1/4 cup melted butter for the bacon grease and continue with the recipe. (I generally serve this soup as a special treat as it is not recommended for people counting calories.)

Provided by Karena

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

Time 50m

Yield 8

Number Of Ingredients 12

1 pound bacon, chopped
2 stalks celery, diced
1 onion, chopped
3 cloves garlic, minced
8 potatoes, peeled and cubed
4 cups chicken stock, or enough to cover potatoes
3 tablespoons butter
¼ cup all-purpose flour
1 cup heavy cream
1 teaspoon dried tarragon
3 teaspoons chopped fresh cilantro
salt and pepper to taste

Steps:

  • In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.
  • Cook celery and onion in reserved bacon drippings until onion is translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes. Add cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.
  • In a separate pan, melt butter over medium heat. Whisk in flour. Cook, stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon, and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.

Nutrition Facts : Calories 593.9 calories, Carbohydrate 44 g, Cholesterol 91.2 mg, Fat 41.5 g, Fiber 5.2 g, Protein 12.6 g, SaturatedFat 18.3 g, Sodium 879.4 mg, Sugar 2.7 g

BACON AND POTATO CHOWDER



Bacon and Potato Chowder image

Very filling, tasty, and easy to make. For best results, buy a good, very smokey bacon from a butcher shop.

Provided by Kat2355

Categories     Chowders

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

6 slices bacon, very smokey local bacon is better
1 cup onion, chopped
1 garlic clove, minced
3 cups potatoes, diced
3 cups water
3 chicken bouillon cubes
3 tablespoons flour
1 (354 ml) can evaporated 2% milk

Steps:

  • Fry bacon until crisp, and chop. Drain and use paper towel to soak up excess fat.
  • In a large pot, sautee onion and garlic with 2 tbsp bacon drippings.
  • Add potatoes, water, bouillon cubes to pot.
  • Heat to boiling, then cover and simmer until potatoes are cooked, then add bacon.
  • Mix flour with a small amount of evaporated milk, making a paste.
  • Gradually stir in remaining milk.
  • Add to potato mixture.
  • Cook over medium heat until mixture comes to a boil and thickens.
  • Stir often to ensure the soup doesn't burn on the bottom of the pot.

Nutrition Facts : Calories 188, Fat 6, SaturatedFat 2, Cholesterol 8.6, Sodium 830.1, Carbohydrate 28.7, Fiber 3.3, Sugar 3.1, Protein 5.3

CROCK-POT POTATO CHOWDER



Crock-Pot Potato Chowder image

Make and share this Crock-Pot Potato Chowder recipe from Food.com.

Provided by stacylu

Categories     Chowders

Time 8h30m

Yield 3 quarts, 12 serving(s)

Number Of Ingredients 7

8 cups diced potatoes
1/3 cup onion, chopped
3 (14 1/2 ounce) cans chicken broth
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (8 ounce) package cream cheese, cubed, softened
1/2 lb bacon, cooked and crumbled
chives

Steps:

  • Combine potatoes, onion, broth, and cream of chicken soup in crock pot.
  • Cover and cook on low 8-10 hours or until potatoes are tender.
  • Add cream cheese and blend.
  • Top with bacon and chives before serving.

OLD FASHIONED CORN AND POTATO CHOWDER



Old Fashioned Corn and Potato Chowder image

This really is old fashioned! It comes from "The Culinary Arts Institute Encyclopedia of Cooking and Homemaking" which was published in 1940. This wonderful book has been passed down through 4 generations of women in my family. Proof that some of the best stuff is the oldest and simplest.

Provided by Malriah

Categories     Chowders

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 1/2 cups cooked corn (canned is fine)
2 cups diced potatoes
1 tablespoon butter
1/4 cup onion, diced
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups boiling water
2 cups hot milk
1 tablespoon flour, mixed with
1 tablespoon water

Steps:

  • Combine, in a large pot,all ingredients except milk and flour/water.
  • Cook until potatoes are fork tender.
  • Add milk and flour/water, stirring well.
  • Bring to a boil and allow to cook for 10 minutes.
  • Serve with chopped green onion and shredded cheese as a garnish.

Nutrition Facts : Calories 262, Fat 8.8, SaturatedFat 4.8, Cholesterol 24.7, Sodium 384.5, Carbohydrate 40.8, Fiber 4.1, Sugar 5.2, Protein 9

POTATO FISH CHOWDER



Potato Fish Chowder image

Something warm on those cold winter days! I've used this recipe to also make oyster stew. It turned out better than expected.

Provided by Donna Nagel Roberts

Categories     Soups, Stews and Chili Recipes     Chowders     Fish Chowder Recipes

Time 40m

Yield 4

Number Of Ingredients 13

2 tablespoons butter
1 small onion, chopped
2 stalks celery, chopped
2 cloves garlic, chopped
3 tablespoons all-purpose flour
2 (8 ounce) bottles clam juice
2 cups water
4 potatoes, cut into cubes
1 bay leaf
½ teaspoon dried thyme
1 pound cod fillets, cut into chunks
1 cup whole milk
salt and ground black pepper to taste

Steps:

  • Melt butter in a 5-quart saucepan over medium heat. Cook and stir onion, celery, and garlic in melted butter until onion is tender, 5 to 7 minutes.
  • Stir flour into the vegetable mixture until the vegetables are evenly coated. Pour clam juice and water into the saucepan; whisk until smooth. Add potatoes, bay leaf, and thyme to the mixture. Bring the liquid to a boil, reduce heat to medium-low, and cook at a simmer until the potatoes are tender, about 15 minutes.
  • Gently stir cod into the soup. Place a cover on the saucepan and cook until the cod is flaky, about 8 minutes.
  • Pour milk into the soup; stir. Simmer soup until hot, 1 to 2 minutes. Season with salt and black pepper. Remove bay leaf to serve.

Nutrition Facts : Calories 381.2 calories, Carbohydrate 47.4 g, Cholesterol 73.6 mg, Fat 8.8 g, Fiber 5.5 g, Protein 28 g, SaturatedFat 5 g, Sodium 404.3 mg, Sugar 5.5 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 cook a potato soup?
Melt butter in large sauce pan. 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 long do you boil potatoes for chowder?
Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes. Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes.* Stir in ham, salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.
How to make cheddar broccoli potato soup?
How to Make Cheddar Broccoli Potato Soup. Saute carrots, celery and onion in melted butter. Add garlic and saute a few more seconds. Stir in chicken broth, potatoes and thyme. Season with salt and pepper, to taste. Bring to a boil, then reduce heat and cover with a lid and cook. Stir in broccoli and cook until the vegetables are tender.

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