Parmesan Potato Chowder Recipes

Steps:

• Pierce potatoes with a fork; bake at 375° for 40-60 minutes until tender. Cool, peel and cube; set aside. , In a large Dutch oven or soup kettle, saute onion in butter until tender. Stir in flour and seasonings until blended. Gradually add broth, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened. Add potatoes; return to a boil. Reduce heat; cover and simmer for 10 minutes. , Add milk and cheese; heat through. Stir in bacon.

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.

Steps:

• 1. In a Dutch oven, bring water to a boil. To this add potatoes, carrots, onion, garlic, salt, pepper and celery. Simmer until vegetables are tender.
• 2. While veggies are cooking, make the white sauce. In a medium saucepan, add butter, melt over medium heat. Whisk in the flour, leaving no lumps, stirring constantly for a few minutes.
• 3. Slowly add in the milk and stir often until thickened. Stir in parsley. Set aside.
• 4. Once veggies are tender, add corn. Next stir in Parmesan cheese until melted.
• 5. Pour in the white sauce, stir until thoroughly combined. Taste for seasoning, add if needed. I added a little Cajun spice to ours. Can add clams, shrimp or even crab for a nice chowder. Yum! Glad I decided to try this with Parmesan...delish! Note: this will thicken quite a bit when cool, just reheat by adding some milk or water.

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 saucepan, combine the first five ingredients; bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain)., Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into the vegetable mixture. Add corn and cheese. Cook 10 minutes longer or until heated through.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan or cast iron skillet with cooking spray; pour in about 1 teaspoon vegetable oil to coat the bottom.
• Mix Parmesan cheese, salt, garlic powder, paprika, and black pepper together in a bowl.
• Blot the cut-side of potatoes with a paper towel to remove any moisture. Place potatoes in a bowl and drizzle with 1 tablespoon vegetable oil; toss until potatoes are lightly coated. Sprinkle potatoes with Parmesan cheese mixture; toss to coat. Arrange potatoes, cut-side down, onto the prepared baking pan.
• Bake in the preheated oven for 15 to 20 minutes. Turn potatoes to cut-side up; continue baking until golden and crispy, about 15 to 20 more minutes. Serve with sour cream.

Steps:

• Pour butter into a 13x9-in. baking pan. Sprinkle Parmesan cheese over butter. Place potatoes with cut sides down over cheese. Bake, uncovered, at 400° for 40-45 minutes or until tender.

Steps:

• 1. In a 5- or 6-qt. Slow cooker, combine the first nine ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender.
• 2. In a small bowl, combine flour and 1/2 cup cream until smooth; add to slow cooker. Stir in 3/4 cup cheese, bacon, cilantro and remaining cream. Cover and cook for 30 minutes or until slightly thickened. Ladle into bowls; sprinkle with remaining cheese.
• 3. Yield: 12 servings (3 quarts).