CHEESY POTATO CHOWDER
This hearty chowder makes a great lunch or dinner. Serve with a green salad and slices of whole grain bread to complete the meal.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 1h
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 240, Carbohydrate 32 g, Cholesterol 20 mg, Fiber 4 g, Protein 13 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 710 mg, Sugar 5 g, TransFat 0 g
CHEDDAR POTATO CHOWDER
I only made this soup occasionally because the original recipe was quite high in fat. I doctored it up a bit, using healthier ingredients, and now we eat this rich flavorful chowder more often.-Ellie Rausch of Goodsoil, Saskatchewan
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 7 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 212 calories, Fat 9g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 847mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 2g fiber), Protein 16g protein.
POTATO CHOWDER
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
Time 8h15m
Yield 12 servings (3 quarts).
Number Of Ingredients 8
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.
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.
POTATO CHOWDER SOUP I
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
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
CREAMY POTATO/CHEDDAR CHOWDER
Potatoes, cheese, broccoli, ham, and carrots. This is a nice comfort food for those cold winter days. I sometimes add garlic in mine as Im a garlic lover.
Provided by kzbhansen
Categories Chowders
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 13
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.
CHEDDAR POTATO CHOWDER
Make and share this Cheddar Potato Chowder recipe from Food.com.
Provided by Parsley
Categories Chowders
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 15
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.
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