LOADED BAKED POTATO CHOWDER
Fully loaded baked potato chowder with the creamiest, cheesy soup base. Packed full of little red potatoes, bacon, onion, carrots and corn to make it extra hearty. Don't forget to top it with chives!
Provided by Tara Moore
Categories Main Course
Time 40m
Number Of Ingredients 15
Steps:
- Heat a soup pot over medium heat
- Cut the bacon in half and cook it in the soup pot, drain out on to a paper towel and wipe out the excess bacon fat, but leaving any stuck on bacon bits
- Chop up the bacon into small bits
- Add the olive oil, onion and garlic to the pot, saute for 3-5 minutes
- Mix in 2 tbsp flour, stirring for 1 minute
- Pour in the chicken broth, let it come to a boil
- Add the potatoes, bacon, carrots and corn
- Cover and simmer on med/low 10-15 minutes or until the potatoes are tender (add an extra splash of chicken broth if the liquid gets too low)
- Turn the heat off
- Add the half and half, sharp cheddar cheese and sour cream, stirring well in between each addition
- Serve and top with chives
- Add salt to taste if needed
Nutrition Facts : Calories 457 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 70 milligrams cholesterol, Fat 26 grams fat, Fiber 3 grams fiber, Protein 22 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 1301 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
BACON, CHEESE & POTATO CHOWDER
Take what you love about a loaded baked potato and turn it into our Bacon, Cheese & Potato Chowder! Include this potato chowder in your smart eating plan.
Provided by My Food and Family
Categories Milk
Time 20m
Yield 6 servings, 1 cup each
Number Of Ingredients 6
Steps:
- Mix soup and milk in large saucepan. Stir in potatoes.
- Bring to boil on high heat, stirring occasionally. Simmer on medium-low heat 10 min. or until heated through, stirring frequently.
- Serve topped with cheese, bacon and onions.
Nutrition Facts : Calories 180, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 11 g
CHEESY POTATO CHOWDER
This chowder was invented by my niece, who took a basic potato soup recipe and added some of her own ingredients. The results were "souperb"! I was a cook at the time, and I tried her recipe at work. It was the hit of the season!
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10-12 servings (3 quarts).
Number Of Ingredients 9
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.
Nutrition Facts : Calories 347 calories, Fat 15g fat (8g saturated fat), Cholesterol 46mg cholesterol, Sodium 1283mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 3g fiber), Protein 20g protein.
FOUR-CHEESE POTATO CHOWDER WITH BACON CRUMBLE
You don't have to round up four cheeses to make this hearty potato chowder with smoky bacon crumbles. Packaged cheese makes it quick and easy!
Provided by My Food and Family
Categories Home
Time 20m
Yield 6 servings, 1 cup each
Number Of Ingredients 7
Steps:
- Mix soup, milk and mustard in large saucepan until blended. Stir in hash browns.
- Bring to boil on high heat, stirring occasionally; simmer on medium-low heat 10 min., stirring frequently.
- Serve topped with cheese, bacon and onions.
Nutrition Facts : Calories 210, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 10 g
POTATO BACON CHOWDER
This chowder is like a bacon-topped baked potato in a bowl. On cold winter days, my family is thrilled to see this meal on the table.-Jacque Manning, Burbank, South Dakota
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a small saucepan and cover with the water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender., Meanwhile, in a large skillet, cook bacon until crisp; remove to paper towels to drain and set aside., In the same skillet, saute onion and celery in drippings until tender; drain. Add to undrained potatoes. Stir in the soup, milk, sour cream, salt and pepper. Cook over low heat for 10 minutes or until heated through (do not boil)., Crumble bacon; set aside 1/4 cup. Add remaining bacon to soup along with parsley. Sprinkle with reserved bacon.
Nutrition Facts : Calories 389 calories, Fat 29g fat (13g saturated fat), Cholesterol 59mg cholesterol, Sodium 869mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 2g fiber), Protein 9g protein.
BACON POTATO CHOWDER
This is a hearty, stick-to-your-ribs potato soup. In place of the bacon, you can substitute cubed cooked ham.
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 12-14 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels. Saute onions and celery in the drippings until tender; drain. , Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until tender. Drain; set potatoes aside. In the same pan, melt butter. Stir in flour until smooth; gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. , Reduce heat; add onion mixture, potatoes, carrots, salt and pepper. Cook for 10 minutes or until heated through. Sprinkle with bacon.
Nutrition Facts : Calories 386 calories, Fat 20g fat (10g saturated fat), Cholesterol 44mg cholesterol, Sodium 782mg sodium, Carbohydrate 42g carbohydrate (11g sugars, Fiber 3g fiber), Protein 10g protein.
BACON-CHEESEBURGER CHOWDER
The taste of a good bacon cheeseburger is hard to beat until you try this cheeseburger chowder! It's hearty, convenient and family-friendly. -Kristin Stone, Little Elm, Texas
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings (2 quarts).
Number Of Ingredients 11
Steps:
- In a 6-qt. stockpot, cook beef, onion and pepper over medium heat 6-8 minutes or until beef is no longer pink and onion is tender, breaking beef into crumbles; drain. Add garlic to beef mixture; cook 1 minute longer. Stir in flour until blended., Gradually stir in milk. Add potatoes, water and bouillon; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until potatoes are tender., Add cheese; stir until melted. Sprinkle servings with bacon.
Nutrition Facts : Calories 473 calories, Fat 27g fat (14g saturated fat), Cholesterol 115mg cholesterol, Sodium 1047mg sodium, Carbohydrate 27g carbohydrate (11g sugars, Fiber 2g fiber), Protein 30g protein.
FOUR-CHEESE MASHED POTATO CASSEROLE
Fat-free yogurt plus Parm, Cheddar, blue and cream cheeses pack a flavorful punch to mashed potatoes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h35m
Yield 24
Number Of Ingredients 9
Steps:
- In 6-quart saucepan or Dutch oven, place potatoes. Add enough water to cover potatoes; heat to boiling over high heat. Reduce heat to medium; cook uncovered 15 to 18 minutes or until tender.
- Meanwhile, in large bowl, beat cream cheese, blue cheese, Cheddar cheese and Parmesan cheese with electric mixer on low speed until smooth. Beat in yogurt and garlic salt.
- Heat oven to 350°F. Drain potatoes. Mash in saucepan with potato masher or electric mixer on low speed.
- Stir cheese mixture into mashed potatoes until well blended. If potatoes are too stiff, stir in milk, 1 tablespoon at a time, until desired consistency. Spoon into ungreased 13x9-inch (3-quart) glass baking dish.
- Bake uncovered 35 to 40 minutes or until hot and top is lightly browned. Sprinkle with paprika and chives.
Nutrition Facts : Calories 110, Carbohydrate 18 g, Cholesterol 10 mg, Fat 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 2 g, TransFat 0 g
BACON AND POTATO CHOWDER
Very filling, tasty, and easy to make. For best results, buy a good, very smokey bacon from a butcher shop.
Provided by Kat2355
Categories Chowders
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Fry bacon until crisp, and chop. Drain and use paper towel to soak up excess fat.
- In a large pot, sautee onion and garlic with 2 tbsp bacon drippings.
- Add potatoes, water, bouillon cubes to pot.
- Heat to boiling, then cover and simmer until potatoes are cooked, then add bacon.
- Mix flour with a small amount of evaporated milk, making a paste.
- Gradually stir in remaining milk.
- Add to potato mixture.
- Cook over medium heat until mixture comes to a boil and thickens.
- Stir often to ensure the soup doesn't burn on the bottom of the pot.
Nutrition Facts : Calories 188, Fat 6, SaturatedFat 2, Cholesterol 8.6, Sodium 830.1, Carbohydrate 28.7, Fiber 3.3, Sugar 3.1, Protein 5.3
BACON, CHEESE AND POTATO CHOWDER
Make and share this Bacon, Cheese and Potato Chowder recipe from Food.com.
Provided by Concoctionista
Categories Chowders
Time 50m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- mix milk and soup in large saucepan.
- stir in potatoes.
- bring to boil over high heat, stirring occasionally.
- reduce heat to med-low.
- simmer 10 minutes, stirring frequently.
- ladle into 6 bowls.
- top evenly with cheese, bacon and onions.
Nutrition Facts : Calories 322.5, Fat 17.3, SaturatedFat 6.5, Cholesterol 29.9, Sodium 827.2, Carbohydrate 29.4, Fiber 2, Sugar 8.1, Protein 12.1
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