Cheesy Potato Bell Pepper Chowder Recipes

HAM, POTATO AND PEPPER CHOWDER

Steps:

• Place potatoes and 2 cups broth in a Dutch oven; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes. Cool slightly. Transfer to a food processor; cover and process until smooth., In same pot, heat butter over medium heat; saute red and green peppers, onion and carrot until carrot is tender, 8-10 minutes. Add ham, jalapeno and seasonings; cook and stir 1 minute., Stir in pureed potatoes and remaining broth; bring just to a boil. In a small bowl, whisk a small amount of hot soup into egg yolk and cream; return all to the pot, whisking constantly. Bring to a gentle boil; cook and stir until thickened, 1-2 minutes. Serve with toppings as desired.

CHEESY POTATO CHOWDER

Steps:

• Combine water, potatoes, celery and carrot in medium saucepan. Bring to boil. Reduce heat and simmer uncovered until veggies are tender (about 10 minutes).
• Meanwhile, melt butter in a large saucepan over medium heat.
• Cook and stir onions in butter until onions are tender but not brown (about 2 minutes).
• Stir in flour, salt and pepper (and cayenne if using). Cook and stir about 1 minute.
• Stir in milk and potato mix.
• Cook and stir over medium heat until bubbly.
• Stir in cheeses and caraway seeds.
• Reduce heat to low and simmer uncovered until cheeses are melted and mixture is hot, stirring constantly.

CHEESY POTATO CHOWDER

Steps:

• Cut potatoes into 1 inch cubes and boil until soft.
• Strain the potatoes. Keep 1 cup out, and return the rest to the pot. Mash the 1 cup of potato cubes, and return to the pot.
• Stir in the broth, salt and pepper. Bring to a boil.
• Add the broccoil (or other veggies) and boil for 4 minutes.
• Whisk the flour and milk in a separate bowl. Add this to the soup mix.
• Cook over medium heat until it thickens.
• Stir in the sour cream and shredded cheese.

CHEESY POTATO CHOWDER

Steps:

• In a large kettle, cook potatoes and carrots in chicken broth until tender, about 10 minutes. Add the cheese, dill weed, salt and pepper. Cook and stir until cheese is melted. Add bacon, reserving 1/2 cup, and milk. Heat through. Top individual bowls with reserved bacon.

CHEESY POTATO BELL PEPPER CHOWDER

Steps:

• In a large soup pot, melt butter. Add onion, bell peppers and garlic and sauté until tender.
• Briskly stir in the flour.
• Add the chicken broth and stir well.
• Stir in the potatoes, chives and pepper; bring to a soft boil. Reduce heat and gently simmer for about 20 minutes or until potatoes are tender. *Stir FREQUENTLY to prevent sticking on bottom.
• Add half and half and cheeses; stir constantly until cheese is melted.
• Add salt; if needed to taste.
• Serve.