Potato And Bean Chowder Recipes

POTATO, GREEN BEAN AND BACON CHOWDER

Steps:

• Fry bacon until crisp in large dutch oven or stock pot.
• Add onion and saute for 2 or 3 minutes.
• Pour off fat; add potatoes and water.
• Bring to boil, cover and simmer 10 to 15 minutes, or until potatoes are tender.
• Stir in soup and sour cream.
• Gradually add milk.
• Add green beans.
• Add pepper and parsley.
• Heat to serving temperature.
• Do not boil.

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.

BACON, POTATO AND BEAN CHOWDER

Steps:

• Heat oil in large pot.
• Cook bacon, onion and garlic for 3 minutes.
• Add potatoes, cook further 5 minutes.
• Stir in can of three bean mix and stock.
• Bring to the boil, reduce heat and simmer till potatoes are tender.
• Season and stir in cream.

CHEESY POTATO CHOWDER

Steps:

• In 5-quart Dutch oven, place potatoes; add just enough water to cover. Heat to boiling. Reduce heat; cover and simmer 10 to 15 minutes or until potatoes are very tender. Drain. Reserve 1 cup potatoes; return remaining potatoes to saucepan. In small bowl, mash reserved potatoes with fork; return to saucepan.
• Stir in broth, salt and pepper. Heat to boiling. Add broccoli. Return to boiling; cook uncovered 4 minutes, stirring occasionally. Reduce heat to medium.
• In small bowl, stir flour into milk with wire whisk until well mixed. Add milk mixture to potato mixture, stirring constantly. Cook over medium heat, stirring frequently, until mixture thickens and boils. Stir in cheese until melted and smooth. Stir in sour cream and green onions; cook until thoroughly heated.
• To serve, ladle soup into bowls.