Best Autumn Chowder Delicious Recipes

Autumn Chowder image

Provided by tinkerbelle79

Categories Chowders

Time 40m

Yield 2 serving(s)

Number Of Ingredients 12

2 slices bacon, diced
1/4 cup chopped onion
1 medium red potatoes, diced
1 cup milk
1 carrot, thinly sliced
1/2 cup water
3/4 teaspoon chicken bouillon granule
2/3 cup frozen corn
1/8 teaspoon pepper
2 1/2 teaspoons all-purpose flour
2 tablespoons cold water
3/4 cup shredded cheddar cheese

Steps:

In a saucepan,cook bacon over med heat until crisp;remove to paper towels and reserve.
Drain,reserving 1 teaspoon drippings.
In the drippings,saute onion until tender.
Add potato,carrot,water and bouillon.
Bring to a boil.
Reduce heat;cover and simmer for 15-20 min or until veggies are almost tender.
Stir in the milk,corn and pepper.
Cook 5 min longer.
Combine flour and cold water until smooth;gradually whisk into soup.
Bring to a boil;cook and stir for 1-2 min or until thickened.
Remove from heat;stir in cheese until melted.
Sprinkle with the bacon.
Enjoy!

Nutrition Facts : Calories 491.1, Fat 23.3, SaturatedFat 13.1, Cholesterol 67.1, Sodium 615.3, Carbohydrate 53.5, Fiber 5.8, Sugar 4, Protein 21.8

Autumn Chowder ~ Delicious image

Provided by Cassie *

Time 45m

Number Of Ingredients 13

1/2 lb thick, smoked bacon, cut into about 1/2 - 1 inch pieces
1 large onion, chopped
2 - 3 bay leaves
1 1/2 lb baby yukon gold potatoes, sliced 1/4 inch thick ~ i leave the skin on mine, then cut each slice into 4ths
1 - 2 medium sweet potatoes - peeled and cubed 1/4 inch
40 oz chicken broth or enough to cover the potatoes
salt & pepper to taste
a couple pinches, nutmeg & dried thyme
1 Tbsp brown sugar
1 1/2 Tbsp fresh parsley, chopped or can use dried
1/2 c green onion, sliced
24 oz frozen sweet corn, thawed and cooked slightly, then drained
1 c each - evaporated milk & heavy cream or half n half

Steps:

1. Prepare potatoes, and place in cold water until ready to use.
2. In a large stock pot, over medium heat, brown bacon, but not crispy.
3. Add chopped onion, bay leaves and cook until soft, but not brown. Drain off most of the bacon fat. Leave some.
4. Add potatoes to the pot and stir to combine with onion and bacon.
5. Pour enough chicken stock to cover potatoes and bring to a simmer. Continue simmering until potatoes are fork tender.
6. In a small dish get seasonings ready - salt, pepper, thyme, nutmeg, brown sugar, parsley and green onions.
7. Once potatoes are tender add the blend of seasonings and corn. Stir to combine. Now, pour in the cream & evaporated milk.
8. Continue cooking until all is heated through....ladle out into bowls and enjoy the deliciousness.