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.
CHEDDAR, CORN AND POTATO CHOWDER
This hearty soup is the ultimate comfort food, perfect on a cool winter night. The soup can be made ahead, then warmed and served alongside a mixed green salad for a quick weeknight dinner.
Time 45m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Melt butter in a large saucepan over medium-high heat, add onion and cook until softened, about 5 minutes.
- Mix in flour, coating the onion, and cook until no longer dry, about 1 minute.
- Add broth and bring to a boil, whisking constantly until smooth and thickened.
- Reduce heat, add potatoes and simmer until tender, about 20 minutes.
- Use the back of a wooden spoon to slightly mash potatoes, then stir in corn and milk.
- Cook another 5 minutes, remove from heat and stir in cheddar cheese.
- Season with salt and pepper.
- Ladle into serving bowls and garnish with cayenne and parsley before serving.
Nutrition Facts : Calories 450 calories, Fat 23 grams, SaturatedFat 13 grams, Cholesterol 70 milligrams, Sodium 1200 milligrams, Carbohydrate 47 grams, Protein 17 grams
CHEDDAR, CORN & POTATO CHOWDER
Make and share this Cheddar, Corn & Potato CHowder recipe from Food.com.
Provided by KathyP53
Categories Potato
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a 6 quart stockpot, heat butter over medium heat. Add celery, carrots, green pepper, and onion; cook and stir 3-4 minutes or until onion is tender. Stir in the flour, curry powder, salt and pepper until blended.
- Gradually stir in milk. Add broth, potatoes and corn; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until potatoes are tender.
- Stir in cheese until melted; remove from heat. Puree heat using an immersion blender. Or, cool slightly and puree in batches in a blender; return to pot and heat through. Stir in parsley.
Nutrition Facts : Calories 407.1, Fat 23.3, SaturatedFat 14.1, Cholesterol 65.6, Sodium 1183.2, Carbohydrate 33.5, Fiber 4.2, Sugar 4.8, Protein 18
CORN POTATO AND CHEDDAR CHEESE CHOWDER
Make and share this Corn Potato and Cheddar Cheese Chowder recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Chowders
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Cook the bacon in a heavy 3-4 quart saucepan over medium heat until crisp; transfer to paper towels using a slotted spoon when cool enough to handle, crumble into small pieces; set aside.
- Melt butter and sauté onion and cumin until softened (about 4 minutes adding in the garlic the last 2 minutes).
- Add in the flour and whisk for 1 minute.
- Add/whisk in the broth; bring to a boil, whisking occasionally.
- Add in the cubed potatoes and simmer, covered for about 6-8 minutes (until JUST tender).
- Stir in the whipping cream and corn, season with cayenne and salt; return to a simmer until the corn is heated through (about 2 minutes).
- Add in 1/2-pound grated cheddar, stirring just until the cheese has melted (do not let boil).
- Ladle into bowls, top with about 1/4 cup grated cheddar and then crumbled bacon.
Nutrition Facts : Calories 1463.6, Fat 105.1, SaturatedFat 57.1, Cholesterol 282.3, Sodium 2378.3, Carbohydrate 82, Fiber 8.5, Sugar 5.7, Protein 52.7
CORN AND POTATO CHOWDER
Steps:
- Sling the butter into a soup kettle and melt over medium-high heat. Add the bacon and cook till crisp. Scoop out the bacon and drain on paper towels. Save for later--don't nibble too much.
- Pour off all but 1/4 cup of fat from the pot. Toss in the onions and peppers, seasoning them with a pinch of salt and pepper. Cook till soft and then throw in the garlic, cooking it all for 1 minute more. Sprinkle on the flour and mix into the veggies. Dump in the broth and potatoes. Cover the pot and bring to a boil; then lower the heat and simmer for 10 to 12 minutes, or till the potatoes are tender. Add the shredded carrots and corn. Cover and simmer everything 5 to 6 minutes longer to blend the flavors.
- Stir in the half-and-half. Season with the thyme, cayenne, some more salt, and lots of freshly ground black pepper to taste. Sprinkle with parsley and the bacon bits you've been saving. Give it one last stir, and ladle it up piping hot.
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.
WHITE-CHEDDAR CORN CHOWDER
Nearly a meal in itself, a bowl of white-cheddar corn chowder has surprising creaminess and heft, despite being low in fat. Ground coriander, cumin, and cayenne add a dash of spiciness.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 14
Steps:
- Heat oil in a saucepan over medium heat. Add onion, and cook until softened, about 4 minutes. Add celery, and cook until tender, about 4 minutes. Add coriander, cumin, and cayenne. Raise heat to medium-high, and add wine. Cook until most of the liquid has evaporated, 2 to 3 minutes. Add potatoes, stock, and milk, and bring to a boil (skim any foam from surface). Reduce heat, and simmer until potatoes are tender, about 15 minutes.
- Add corn, and cook until tender, 3 to 4 minutes. Remove from heat. Transfer 2 cups soup to a blender. Let cool slightly, then puree. Return puree to pan, and stir. Reheat if needed. Season with salt and pepper. Pour into bowls, and top with cheese.
Nutrition Facts : Calories 233 g, Cholesterol 11 g, Fiber 4 g, Protein 9 g, SaturatedFat 3 g, Sodium 416 g
CHEESY POTATO AND CORN CHOWDER
Comfort food . . . hot and tasty for those cold winter days.
Provided by Jackay
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 55m
Yield 7
Number Of Ingredients 10
Steps:
- In large saucepan, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.
- Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
- Stir in corn and chiles; return to boiling. Dissolve gravy mix in milk; stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted.
Nutrition Facts : Calories 289.3 calories, Carbohydrate 37.8 g, Cholesterol 23.3 mg, Fat 11.8 g, Fiber 4.4 g, Protein 11.3 g, SaturatedFat 5.4 g, Sodium 1020.8 mg, Sugar 11 g
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.
HAM, CORN & CHEDDAR CHOWDER
A creamy and satisfying chowder. A hearty soup with onions and tender potatoes. Delivers favorite flavors of sweet-kernel corn and tender chunks of smokey ham. Finished with cheddar cheese.
Provided by rntsineway
Categories Chowders
Time 55m
Yield 8 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook bacon in a large heavy saucepan over moderate heat until crisp; remove bacon from pan and set aside.
- Add chopped onion to bacon fat in pan and cook, stirring until onion is softened. Add flour and stir to blend. Stir in broth and bring to a boil. Add potato and simmer, covered, stirring occasionally, until potatoes are just tender, about 8 to 10 minutes.
- Stir in cream, corn and ham. Add cheddar, stirring just until cheese melts (do not let boil) and season generously with pepper. Serve bowls of cheddar topped with reserved bacon and chopped green onions.
Nutrition Facts : Calories 843.6, Fat 45.8, SaturatedFat 23.5, Cholesterol 141.4, Sodium 2439.8, Carbohydrate 64.1, Fiber 7.6, Sugar 7.9, Protein 47.1
CHEDDAR CORN CHOWDER
My children absolutely love this rich, zippy soup. They have just one complaint - it seems I never make a big enough batch to suit them!
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings (2 quarts).
Number Of Ingredients 15
Steps:
- In a large saucepan, saute onion and red pepper in butter until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 1 minute or until thickened. , Add the potatoes, corn, mustard, paprika, salt, pepper flakes and pepper; return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., Add milk; cook and stir until soup comes to a boil. Remove from the heat; stir in cheese until melted. Sprinkle with green onions.
Nutrition Facts : Calories 272 calories, Fat 12g fat (7g saturated fat), Cholesterol 37mg cholesterol, Sodium 605mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 3g fiber), Protein 10g protein.
CORN AND CHEDDAR CHOWDER
A yummy creamy chowder. Always a winner in our house!
Provided by Katymac1
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- In a large saucepan over medium high heat, melt the butter and stir in the onion, potato, bay leaf, cumin, and sage. Saute about 5 minutes, until the onion is tender. Mix in the flour, coating the onion and potato. Pour in the chicken stock and milk. Bring to a boil, whisking constantly until smooth. Reduce heat, and simmer 30 minutes, stirring frequently, until the potato is tender.
- Mix the corn, parsley, chives, and wine into the saucepan, and cook about 5 minutes, until heated through. Remove the bay leaf, and stir in the Cheddar cheese until melted and blended. Season with salt and pepper.
Nutrition Facts : Calories 348.3 calories, Carbohydrate 27.8 g, Cholesterol 59.7 mg, Fat 19.9 g, Fiber 2.9 g, Protein 14.7 g, SaturatedFat 12.4 g, Sodium 307.1 mg, Sugar 5.8 g
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