Cold Weather Potato Chowder With Caraway Cheese Recipes

Steps:

• In a Dutch oven, combine the first 7 ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender., Meanwhile, place flour in a large saucepan; gradually whisk in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Add cheese; stir until melted. Stir the ham and the cheese sauce into undrained vegetables; stir until combined.

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.

Steps:

• Saute bacon in a big soup pot over medium heat until browned and crisp, 3-4 minutes.
• Using slotted spoon, transfer bacon to paper towels to drain.
• Pour out and discard all but 2 tablespoons bacon drippings.
• Add in onion and celery to drippings in the pot; cook/stir often, until softened, about 4-5 minutes.
• Add in diced potatoes; saute for 2 minutes.
• Add in garlic; saute/stir for 1 minute.
• Add in chicken stock and milk to pot; bring mixture to a simmer.
• Cook at a simmer until potatoes are tender, about 10-15 minutes.
• Do not let soup come to a boil (soup can be prepared to this point 1 day ahead; cool, cover, and refrigerate; reheat on low heat and proceed with recipe).
• When ready to serve, add the cheese, a little at a time, to the hot soup, stirring until melted after each addition.
• In a small bowl, mix the butter and flour with a fork to make a paste.
• Whisk this mixture into the soup, a little at a time, and cook until completely blended, for 1-2 minutes.
• Taste soup; season with salt and freshly ground black pepper, as needed.
• To serve--ladle soup into 4 bowls, sprinkle each serving with chopped bacon and chives.

Steps:

• In 5-quart Dutch oven, place potatoes; add just enough water to cover. Heat to boiling. Reduce heat; cover and simmer 10 to 15 minutes or until potatoes are very tender. Drain. Reserve 1 cup potatoes; return remaining potatoes to saucepan. In small bowl, mash reserved potatoes with fork; return to saucepan.
• Stir in broth, salt and pepper. Heat to boiling. Add broccoli. Return to boiling; cook uncovered 4 minutes, stirring occasionally. Reduce heat to medium.
• In small bowl, stir flour into milk with wire whisk until well mixed. Add milk mixture to potato mixture, stirring constantly. Cook over medium heat, stirring frequently, until mixture thickens and boils. Stir in cheese until melted and smooth. Stir in sour cream and green onions; cook until thoroughly heated.
• To serve, ladle soup into bowls.

Steps:

• In a large kettle, cook potatoes and carrots in chicken broth until tender, about 10 minutes. Add the cheese, dill weed, salt and pepper. Cook and stir until cheese is melted. Add bacon, reserving 1/2 cup, and milk. Heat through. Top individual bowls with reserved bacon.

Steps:

• Combine red potatoes, corn, almond flour, thyme, oregano, garlic powder, onion powder, salt, and pepper in a freezer bag. Freeze until ready to use.
• Pour frozen red potato mixture into a slow cooker. Add chicken stock, coconut milk, and ghee.
• Cook on Low until potatoes are tender and flavors combine, about 8 hours.