CHEDDAR CORN CHOWDER
Provided by Ina Garten
Categories main-dish
Time 1h1m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
- Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.
BACON-CHEDDAR CAULIFLOWER CHOWDER
A quick, low-carb chowder. This soup is wonderfully smooth and filling, and thoroughly enjoyed at my house. Serve as is, or garnish with green onion or parsley.
Provided by Jessica Willis
Categories Soups, Stews and Chili Recipes Chowders
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Cook bacon in a large skillet and over medium heat, turning occasionally, until crispy, 10 to 12 minutes. Transfer to a paper towel-lined plate with a slotted spoon, leaving bacon grease in the skillet. Crumble bacon when cool to the touch.
- Add celery and garlic to the skillet and cook in the bacon grease until celery is tender, 3 to 4 minutes. Add cauliflower, water, and onion powder; cover skillet to steam cauliflower. Cook, stirring every so often, until cauliflower is tender, about 5 minutes.
- Add milk, 1 3/4 cups chicken broth, and hot sauce. Bring to a boil.
- Meanwhile, whisk flour into the remaining chicken broth in a small bowl and drizzle into the boiling chowder. Add Cheddar cheese and 1/2 of the crumbled bacon. Stir until smooth and cheese has melted.
- Season with salt, pepper, and hot sauce. Ladle into bowls and top with remaining bacon.
Nutrition Facts : Calories 251.7 calories, Carbohydrate 9.6 g, Cholesterol 52.8 mg, Fat 16.8 g, Fiber 1.7 g, Protein 16 g, SaturatedFat 9.3 g, Sodium 796.4 mg, Sugar 5 g
BACON CHEDDAR POTATO SOUP
This classic potato soup is hearty, delicious and easy to make!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- In 2-quart saucepan, heat water, butter and salt to boiling over medium-high heat. Remove from heat. Stir in milk and potatoes (dry) just until moistened. Let stand about 30 seconds or until liquid is absorbed; whip with fork. Set aside.
- In 6-quart heavy stockpot, cook bacon over medium heat until crisp. Use slotted spoon to transfer bacon to paper towels, leaving drippings in stockpot. Add onion and pepper to stockpot. Cook 4 to 5 minutes or until onions are translucent and lightly browned. Add potatoes and broth to stockpot. Beat with whisk until ingredients are well combined. Continue to cook until heated through.
- Transfer soup to bowls. Top with bacon, cheese and green onion.
Nutrition Facts : Calories 410, Carbohydrate 33 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 1 g, Protein 17 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 2060 mg, Sugar 3 g, TransFat 1/2 g
POTATO BACON CHOWDER
This chowder is like a bacon-topped baked potato in a bowl. On cold winter days, my family is thrilled to see this meal on the table.-Jacque Manning, Burbank, South Dakota
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a small saucepan and cover with the water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender., Meanwhile, in a large skillet, cook bacon until crisp; remove to paper towels to drain and set aside., In the same skillet, saute onion and celery in drippings until tender; drain. Add to undrained potatoes. Stir in the soup, milk, sour cream, salt and pepper. Cook over low heat for 10 minutes or until heated through (do not boil)., Crumble bacon; set aside 1/4 cup. Add remaining bacon to soup along with parsley. Sprinkle with reserved bacon.
Nutrition Facts : Calories 389 calories, Fat 29g fat (13g saturated fat), Cholesterol 59mg cholesterol, Sodium 869mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 2g fiber), Protein 9g protein.
BACON POTATO CHOWDER
This is a hearty, stick-to-your-ribs potato soup. In place of the bacon, you can substitute cubed cooked ham.
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 12-14 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels. Saute onions and celery in the drippings until tender; drain. , Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until tender. Drain; set potatoes aside. In the same pan, melt butter. Stir in flour until smooth; gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. , Reduce heat; add onion mixture, potatoes, carrots, salt and pepper. Cook for 10 minutes or until heated through. Sprinkle with bacon.
Nutrition Facts : Calories 386 calories, Fat 20g fat (10g saturated fat), Cholesterol 44mg cholesterol, Sodium 782mg sodium, Carbohydrate 42g carbohydrate (11g sugars, Fiber 3g fiber), Protein 10g protein.
BACON, CHEESE & POTATO CHOWDER
Take what you love about a loaded baked potato and turn it into our Bacon, Cheese & Potato Chowder! Include this potato chowder in your smart eating plan.
Provided by My Food and Family
Categories Milk
Time 20m
Yield 6 servings, 1 cup each
Number Of Ingredients 6
Steps:
- Mix soup and milk in large saucepan. Stir in potatoes.
- Bring to boil on high heat, stirring occasionally. Simmer on medium-low heat 10 min. or until heated through, stirring frequently.
- Serve topped with cheese, bacon and onions.
Nutrition Facts : Calories 180, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 11 g
BACON AND POTATO CHOWDER
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
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
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