Creamy Potato Cheddar Chowder 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:

• 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.

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:

• In a large soup pot, melt butter. Sautee onion and celery in butter over medium heat for about 5 minutes.
• Add chicken (or vegetable) stock and diced potatoes to pot. Bring to a boil and simmer for about 5 minutes or until potatoes are tender (depends on how small you diced them); reduce heat to med-low and add corn and light cream.
• In a small bowl, whisk together milk and flour to combine well; add to pot and stir well. Add chives, parsley, salt, pepper and paprika and stir. Heat through.
• Reduce heat to low and stir in cheddar cheese. Heat and stir often until cheese has melted and soup has thickened. Serve.

Steps:

• In a large soup pot, add water to potatoes, carrots, broccoli, onion, salt and pepper.
• Cover and simmer 10 minutes.
• DO NOT DRAIN!
• Make a white sauce with flour, butter and milk. Add the cheese and stir well until melted. Add ham.
• Add all of this to the Potato/Carrot mixture.
• Heat but dont boil.

Steps:

• In a large saucepan combine water, potatoes, carrots, and onion. Bring to boiling. Cover and simmer 10 minutes.
• In a medium saucepan melt butter. Stir in flour and black pepper. Add milk and half and half all at once. Stir until thick and bubbly. Add cheese. Stir until cheese is melted.
• Drain water from potato mixture leaving a half cup. Mash potatoes lightly. Add chicken broth.
• Pour cheese mixture into potato mixture. Heat through, but do not boil. Serve immediately.