CREAMY CABBAGE CHOWDER
If you like cabbage you will really enjoy this chowder. We saw a recipe for a creamy cabbage soup but it just seemed too boring so we added little bits of this and that and made something that actually turned out to be very filling and tasty. Nothing fancy here ... add extra things you thing you might enjoy like a protein .....
Provided by Maggie M
Categories Chowders
Number Of Ingredients 19
Steps:
- 1. In dutch oven melt butter then add the onion and celery and saute until tender. Stir in the garlic and cook for 1 minute.
- 2. Add cabbage, carrot, potato, dill weed, cayenne pepper, cubed potato and broth. Bring to a boil then drop heat down to simmer and cook until the cabbage is tender.
- 3. In small bowl whisk the cornstarch and cold water together to make a slurry. Add to the hot soup, stir and simmer until thickened.
- 4. Add the milk and stir to blend. Simmer until thickened. If the chowder is a bit too thick add more milk until you reach desired consistency. Sprinkle in the pepper jack cheese and the corn. Simmer - stirring frequently - until the cheese has melted and the chowder is warmed through. Salt and pepper to taste then serve with preferred garnishes.
CABBAGE CHOWDER
This creamy, tasty soup is the perfect dish for a cool winter day. I love the caraway seeds which provide a wonderful flavor.-Doris Ratcliff, Stouffville, Ontario
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6-8 servings (2 quarts).
Number Of Ingredients 8
Steps:
- In a large kettle, combine the carrots, butter and caraway seeds; cook over low heat until the carrots are just crisp-tender, about 5 minutes. , Add soup, water, milk, cabbage and sausage. Bring to boil; reduce heat and cook until cabbage is tender, about 15 minutes.
Nutrition Facts :
SLOW COOKER CORNED BEEF AND CABBAGE CHOWDER
This easy crockpot soup is a delicious way to enjoy corned beef dinner leftovers, and it's so quick to put together. Serve this chowder with hot baked rolls or biscuits for a great family meal. From about.com.
Provided by Pinay0618
Categories Chowders
Time 5h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a 4 to 6-quart slow cooker, combine the corned beef, potatoes, cabbage, carrots, onions, chicken broth, and cream of potato soup. Cover and cook on LOW for 4 to 5 hours, stirring about halfway through cooking. Add 1 cup of half-and-half and salt and pepper, to taste. Cover and cook for 25 minutes longer. Add more milk or more half-and-half to thin slightly, if desired.
CABBAGE AND CORNED BEEF CHOWDER
This is the creamiest soup that made even my 5-year-old lick the bowl clean! Best served with Reuben sandwiches. Can be adapted to a slow cooker.
Provided by HomerSoda
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 15
Steps:
- Melt butter and olive oil together in a stockpot over medium heat; saute onion and garlic until onion is slightly softened, about 5 minutes. Add flour, dill seed, tarragon leaves, and black pepper to onion mixture; cook and stir until flour is dissolved and fragrant, about 3 minutes.
- Pour chicken broth over onion mixture and stir until blended, 2 to 3 minutes. Add cabbage and corned beef; cook, stirring frequently, until cabbage is tender, about 20 minutes. Add half-and-half and cook just until liquid is warm but not boiling, about 5 minutes.
- Stir half-and-half into the pot; continue to cook just until liquid is warm but not boiling, about 5 minutes.
- Melt cream cheese over low heat in a saucepan until creamy, 2 to 3 minutes. Whisk cornstarch and water together in a bowl; stir into cream cheese until smooth. Stir cream cheese mixture into soup; cook over low heat, stirring constantly, until cheese melts and soup is thickened, about 5 minutes.
Nutrition Facts : Calories 309.2 calories, Carbohydrate 12.4 g, Cholesterol 83.2 mg, Fat 24.8 g, Fiber 1.3 g, Protein 10.6 g, SaturatedFat 14.3 g, Sodium 528.2 mg, Sugar 1.8 g
HEARTY HAM AND CABBAGE CHOWDER
Ketchup and brown sugar add an appealing sweetness to this chowder. I make this frequently throughout the year, but my family especially looks forward to it on a winter evenings.
Provided by Taste of Home
Categories Lunch
Time 1h50m
Yield 8-10 servings (2-3/4 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven or large soup kettle, saute celery, onion and garlic in oil for 2 minutes, stirring constantly. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until heated through.
Nutrition Facts : Calories 171 calories, Fat 5g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 922mg sodium, Carbohydrate 23g carbohydrate (11g sugars, Fiber 3g fiber), Protein 8g protein.
BAY SCALLOP CHOWDER WITH BACON AND CABBAGE
Provided by Food Network
Time 55m
Number Of Ingredients 13
Steps:
- Heat a 6 or 8-quart heavy bottomed soup or sauce pot over a low heat and add the bacon. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook the bacon until crisp golden brown. Leave the bacon pieces and the fat in the pan. Add the butter, onion, thyme and bay leaf. Saute them for about 8 minutes over a medium heat, stirring occasionally, until the onions are softened, but not browned. Add the potatoes and fish stock. The stock should just barely cover the potatoes. If it doesn't add enough water to cover them. Turn up the heat and bring to a boil. Cover the pot and cook the potatoes vigorously for about 8 minutes. Add the diced cabbage, reduce heat to medium, and simmer for 5 more minutes. Season with salt and pepper. The potatoes should be firm in the center and soft on the outside. If the broth hasn't thickened, lightly smash a few potatoes against the side of the pot and simmer 1 or 2 minutes longer to release their starches. Remove the pot from the heat. Stir in the scallops and let sit for 5 minutes. Add the cream and let sit 10 more minutes while the scallops finish their slow cooking. Retaste the chowder and adjust the salt and pepper. If you are not serving the chowder within the hour, let it cool a bit then refrigerate. Cover the chowder after it has completely chilled. Otherwise, let it sit for up to an hour, allowing the flavors to meld. When ready to serve, reheat over a low heat and don't let the chowder boil. Use a slotted spoon to mound the pieces of scallop, potato, cabbage and bacon in the center of large soup plates or shallow bowls and ladle the creamy broth around. Sprinkle generously with sliced scallions.
POTATO CABBAGE CHOWDER
HOME ALONE? Well, Here is a recipe for supper tonight and lunch tomorrow. The yield on this chowder is only 5 cups, just enough. This chowder is QUICK, EASY, TASTY, and has all those GOOD for you VEGGIES.
Provided by Sandylee
Categories Chowders
Time 30m
Yield 5 cups
Number Of Ingredients 7
Steps:
- In medium saucepan, combine broth and potatoes.
- Bring to a boil.
- Reduce heat, cover and simmer 8 minutes or until tender.
- Cool slightly.
- Place 1 cup potato mixture in blender,.
- Add milk, cover and blend 30 seconds.
- Return to saucepan.
- Stir in remaining ingredients.
- Cook over medium heat 5 minutes or until cabbage is crisp-tender.
PHEASANT AND CABBAGE CHOWDER
Provided by Food Network
Categories main-dish
Time 4h5m
Yield about 12 cups, or 6 to 8 main-
Number Of Ingredients 18
Steps:
- With a cleaver, heavy chef's knife, or kitchen shears, split the pheasant in half, then cut the thighs and legs from the breasts. Place the 4 pieces of pheasant in a 6 to 8-quart stockpot and cover with the water. Bring to a boil, skimming off the white foam as it rises to the surface. (Using a ladle and a circular motion, push the foam from the center to the side of the pot, where it is easy to remove). Lower the heat so the broth is at a slow simmer.
- Meanwhile, remove the leaves from 3 springs of thyme, reserving the stems, chop, and reserve (you should have 1 teaspoon). Add the thyme stems and the remaining thyme sprig to the broth. Also add the coarsely chopped onion and carrot, the celery, garlic, bay leaves, peppercorns, and cloves, along with the reserved bacon rind, to the pot. Season lightly with salt, partially cover, and simmer slowly for 2 hours.
- Remove the broth from the heat. With tongs, transfer the pheasant pieces to a plate. When they are cool enough to handle, pull the meat off the bones, discarding the bones, and tear the meat into bite-sized pieces. Or cut the meat with a knife into rectangular strips that are approximately 1/2 by 1-inch. (If you used whole pheasant, you will have about 1 pound of meat). Cover and refrigerate until needed. Strain the broth through a fine-mesh strainer; you should have about 8 cups. If you are not making the chowder right away, let the broth cool a bit, then refrigerate; cover the broth after it has chilled completely. (The broth and meat can be prepared a day in advance if you like)
- Heat a 4 to 6-quart heavy pot over low heat and add the bacon. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown. Pour off all but 1 tablespoon of the fat, leaving the bacon in the pot.
- Add the butter, the diced onion, the sliced carrot, the reserved thyme leaves, and the caraway seeds and saute, stirring occasionally with a wooden spoon, until the onion is softened but not browned.
- Add the potatoes and the reserved pheasant broth, bring to a simmer, and simmer over medium heat for about 8 minutes, until the potatoes are cooked through but still firm. Add the cabbage and simmer for 5 minutes more, until it just begins to soften (it will continue to cook after the chowder is removed from the stove).
- Remove the chowder from the heat, stir in the pheasant meat, and season to taste with salt and black pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit at room temperature for up to 1 hour, allowing the flavors to meld.
- When ready to serve, reheat the chowder over low heat; don't let it boil. Use a slotted spoon to mound the pheasant, cabbage, onions, and potatoes in the center of large soup plates or shallow bowls, and ladle the clear broth around. Sprinkle each serving with a generous spoonful of chopped parsley.
HAM, POTATO, AND CABBAGE CHOWDER
Was looking for a way to use leftover ham and cabbage my father-in-law had grown in his garden and here is what I came up with. My hubby ate three bowls until he couldn't eat anymore.
Provided by Sherri at the Beach
Categories Chowders
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in big pot and simmer for at least one hour or until potatoes and cabbage are tender.
- Remove 1/4 of the chowder to a tall container ( like a sugar storage) and hand mix until smooth and creamy and return to pot and serve. If you dont have a hand mixer or immersion blender, pour into blender and blend until smooth. Beware of blending hot soups for splatter.
- Serve hot with saltine crackers on the side, if desired.
Nutrition Facts : Calories 443, Fat 17.8, SaturatedFat 9.2, Cholesterol 66.9, Sodium 2570.2, Carbohydrate 43.6, Fiber 7.1, Sugar 7.6, Protein 28
BAVARIAN CABBAGE CHOWDER
My daughter-in-law gave me this recipe about seven years ago. They came to visit us and she made it for a supper for the kids. Of course, we all loved it. You could use Kielbasa instead of the vegetarian hot dogs and that would be good too! I have made it that way a few times and it tastes so good that way! When we have vegetarian guests, I make it the regular way for them and we still love it that way too. Cook time does not include the time for cooking the vegetables ahead of time.
Provided by OceanLuvinGranny
Categories Chowders
Time 3h20m
Yield 1 Chowder, 5 serving(s)
Number Of Ingredients 13
Steps:
- Cook potatoes and drain.
- Cook carrots and drain (or use 15 oz. can of sliced carrots drained).
- Set aside.
- Saute onion and celery in margarine until tender and reduced.
- Cook cabbage until tender and drain.
- Put everything in crock pot.
- Add half and half, milk and the reserved liquids from the cooked veggies.
- Stir well
- Cook on high stirring frequently for three hours.
- Serve in bowls.
- PPut a dollop of sour cream on top of bowl and sprinkle with green onions.
- Sprinkle pepper into soup if you desire.
Nutrition Facts : Calories 377.8, Fat 6.6, SaturatedFat 3.6, Cholesterol 17.9, Sodium 374.2, Carbohydrate 75, Fiber 12.2, Sugar 11.3, Protein 10.8
SAVOY CABBAGE AND CORN CHOWDER
This soup recipe came out of some leftovers in my fridge. I think it worked out rather well and is a different twist on the ordinary corn chowder. It's healthy too! There's no oil involved and you can use skim milk.
Provided by Sackville
Categories Chowders
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Put vegetables-- except for corn-- spices and bouililon powder into a large saucepan and add boiling water until vegetables are just covered.
- Simmer until potatoes are cooked.
- Puree 1/2 the soup.
- Add corn and milk.
- Cook for a couple minutes, until corn is cooked and soup is heated through.
- Top with some freshly picked thyme and serve with a salad or fresh biscuits.
CORNED BEEF & CABBAGE CHOWDER
Steps:
- In large soup pot, heat olive oil over medium heat. Add onion and sauté until soft and translucent, about 10 minutes. Add carrots and celery and continue to cook another 10 minutes. Add garlic, thyme, dill seed, nutmeg, bay leaf, salt and pepper; cook for 5 minutes. Add chicken broth, stout and vermouth; bring to a boil. Reduce heat and simmer for 15 minutes. Add potato, cabbage and corned beef. Simmer for 20 minutes until cabbage is tender. Add half and half and cream and heat, but do not boil. Serve with chives, grated Irish cheese and Irish soda bread.
HEARTY HAM AND CABBAGE CHOWDER RECIPE
How to make Hearty Ham and Cabbage Chowder Recipe
Provided by @MakeItYours
Number Of Ingredients 14
Steps:
- In a Dutch oven or large soup kettle, saute celery, onion and garlic in oil for 2 minutes, stirring constantly. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until heated through. Yield: 8-10 servings (2-3/4 quarts).
CABBAGE CHOWDER
Make and share this Cabbage Chowder recipe from Food.com.
Provided by CJAY8248
Categories Chowders
Time 35m
Yield 6 bowls soup, 6 serving(s)
Number Of Ingredients 12
Steps:
- Place cabbage, onions, tomatoes, salt and pepper in a large pan. Add cold water; bring to a boil and simmer 15 minutes.
- Melt butter in a small pan and stir in flour, Gradually add milk and cook 5 minutes, stirring constantly until smooth and thickened.
- Add to vegetable mixture. Add cheese, pimiento, and paprika stirring until cheese is melted.
- Serve hot and eat whilst hot.
Nutrition Facts : Calories 262.1, Fat 13.5, SaturatedFat 8.3, Cholesterol 37.8, Sodium 1538.2, Carbohydrate 29.3, Fiber 7, Sugar 9.6, Protein 9.3
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