Autumn Harvest Chowder Recipes

HARVEST CHOWDER

Steps:

• Fry bacon in heavy stock-pot; remove, drain, crumble, then set bacon aside.
• Saute onion, celery, and carrots in stockpot in a small amount of reserved bacon fat; add mushrooms and zucchini and continue sauteeing for 2 minutes.
• Add water; cover stock pot and simmer until vegetables are tender.
• Add corn, peas, mashed potatoes, and milk and heat through.
• Add cheese and stir until melted; season, and serve hot.
• *Note:For this recipe I like to use mashed potato flakes prepared according to package directions using 2 2/3 c water, 1/4 c margarine, 1 tsp salt, 1 c milk, and 2 2/3 c potato flakes to make 3 1/3 cups/8 servings.

HARVEST CHOWDER

Steps:

• Brown ground beef with onions. Add salt and pepper to taste. drain.
• Mix in remaining ingredients. Do NOT drain the canned good.
• Heat until cheese is melted and soup is thoroughly heated.

AUTUMN CHOWDER ~ DELICIOUS

Steps:

• 1. Prepare potatoes, and place in cold water until ready to use.
• 2. In a large stock pot, over medium heat, brown bacon, but not crispy.
• 3. Add chopped onion, bay leaves and cook until soft, but not brown. Drain off most of the bacon fat. Leave some.
• 4. Add potatoes to the pot and stir to combine with onion and bacon.
• 5. Pour enough chicken stock to cover potatoes and bring to a simmer. Continue simmering until potatoes are fork tender.
• 6. In a small dish get seasonings ready - salt, pepper, thyme, nutmeg, brown sugar, parsley and green onions.
• 7. Once potatoes are tender add the blend of seasonings and corn. Stir to combine. Now, pour in the cream & evaporated milk.
• 8. Continue cooking until all is heated through....ladle out into bowls and enjoy the deliciousness.

HARVEST VEGETABLE CHOWDER

Steps:

• Mix potatoes, rutabaga, celery, onion, water and bouillon granules in 4- to 5-quart Crock-Pot slow cooker. Cover and cook on low heat setting about 8 hours or until vegetables are tender.
• Rinse frozen vegetables with cold water to separate; drain. Stir vegetables, soup, milk and dill weed into mixture in slow cooker.
• Cover and cook about 1 hour or until vegetables are tender and chowder is hot. Serve chowder sprinkled with cheese and pepper.

GARDEN HARVEST CHOWDER

Steps:

• Fry bacon, celery,onion and carrots in 6qt pot till bacon is semi-crispy and veggies are tender.
• Add water and peas, cook 15 minutes ofer medium heat till peas are tender.
• Add remainging ingredients except cheese.
• Cook over medium heat, stirring occassionally, till heated through.
• Add cheese, stirring till melted, but not boiling.

AUTUMN CHOWDER

Steps:

• In a saucepan,cook bacon over med heat until crisp;remove to paper towels and reserve.
• Drain,reserving 1 teaspoon drippings.
• In the drippings,saute onion until tender.
• Add potato,carrot,water and bouillon.
• Bring to a boil.
• Reduce heat;cover and simmer for 15-20 min or until veggies are almost tender.
• Stir in the milk,corn and pepper.
• Cook 5 min longer.
• Combine flour and cold water until smooth;gradually whisk into soup.
• Bring to a boil;cook and stir for 1-2 min or until thickened.
• Remove from heat;stir in cheese until melted.
• Sprinkle with the bacon.
• Enjoy!