FARMHOUSE HAM CHOWDER
"This chowder is full flavored and so comforting," says Lisa Renshaw of Kansas City, Missouri. We couldn't agree more! Leftover ham and veggies add body, while Gouda cheese brings a special touch.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8 servings (2 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, saute the onion, celery and red pepper in butter until crisp-tender. Stir in flour and dressing mix until blended; gradually stir in milk. Bring to a boil; cook and stir until thickened, about 2 minutes. , Add the potatoes, corn, ham and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes to allow flavors to blend. Stir in cheese until blended.
Nutrition Facts : Calories 267 calories, Fat 11g fat (6g saturated fat), Cholesterol 48mg cholesterol, Sodium 1288mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 2g fiber), Protein 14g protein.
CREAMY CHICKEN CHOWDER
Inspired by local bounty, this chowder is rich with chicken and earthy carrots, rutabagas, and turnips, all bathed in a creamy stock and sprinkled with dill.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 14
Steps:
- Place chicken, breast side down, in a large pot. Add enough water to just cover chicken. Add whole 1/2 onion, carrot halves, parsley, and peppercorns. Bring to a boil, partially covered. Reduce heat, and simmer gently for 1 hour. Remove chicken, and let cool. Strain broth through a fine sieve lined with cheesecloth into another pot, and bring to a simmer. Cook for 20 minutes to reduce and intensify flavor. Shred chicken into bite-size pieces, discarding bones and skin.
- Melt butter in a large pot over medium heat. Add chopped onion and diced carrot, and cook until onion is translucent, about 5 minutes. Stir in flour, and cook, stirring, for 1 minute. Whisk in reserved chicken broth, and bring to a boil. Add turnip, rutabaga or parsnip, and 2 1/2 teaspoons salt. Reduce heat, and simmer until root vegetables are tender, 6 to 8 minutes.
- Stir in reserved chicken and the cream, and heat until warmed through, about 1 minute. Season with salt, and garnish with dill. Serve immediately with crackers on the side.
CHEDDARED FARMHOUSE CHOWDER
I found this at TLC while looking for something else and I am glad I did! This makes a great weeknight meal because it uses quick prepared ingredients. I just use whatever frozen mixed veggies I have on hand. This is not gourmet, but it is warm and filling and very good. I serve in bread bowls or with crusty french bread on the side.
Provided by SarahBeth
Categories Chowders
Time 35m
Yield 1 pot of soup, 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine soup and milk in large saucepan; whisk until well blended. Bring to a boil over medium-high heat, stirring frequently.
- Add vegetable mixture, potatoes, thyme, black pepper and ground red pepper, if desired.
- Return to a boil; reduce heat; cover and simmer 15 minutes or until carrots are just tender, stirring frequently.
- Remove from heat, stir in peas and salt.
- Let stand 5 minutes to absorb flavors. Ladle equal amounts into soup bowls. Top each with about 2-1/2 tablespoons shredded cheese.
Nutrition Facts : Calories 305.9, Fat 7.1, SaturatedFat 2.2, Cholesterol 6.3, Sodium 829.6, Carbohydrate 49.9, Fiber 4.8, Sugar 7.4, Protein 15.2
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