Best Cheddared Farmhouse Chowder Recipes

SAUCY CARROTS

Saucy Carrots image

I am not usually one for cooked carrots, so I am not sure what possessed me to make these, but I am glad I did. The sauce is sweet and tangy, and the perfect accompaniment to the carrots. This recipe is courtesy of the Junior Leage of Little Rock. It serves 2 nicely, but you can easily double for more.

Provided by AngelaTN

Categories Vegetable

Time 15m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

5 carrots
1 tablespoon yellow mustard
1/8 cup brown sugar
1/2 tablespoon light corn syrup
1 tablespoon butter
1/8 teaspoon salt

Steps:

Slice carrot into rounds or chunks.
Cover with salted water in saucepan, bring to a boil.
Simmer 10 minutes or until tender.
Drain.
Meanwhile, combine remaining ingredients in small saucepan.
Heat over medium, stirring constantly until blended.
Pour sauce over carrots and gently toss.

Nutrition Facts : Calories 182.5, Fat 6.2, SaturatedFat 3.7, Cholesterol 15.3, Sodium 328.1, Carbohydrate 32.4, Fiber 4.3, Sugar 21.7, Protein 1.6

CHEDDAR CORN CHOWDER

Cheddar Corn Chowder image

Provided by Ina Garten

Categories main-dish

Time 1h1m

Yield 10 to 12 servings

Number Of Ingredients 13

Ingredients

8 ounces bacon, chopped
1/4 cup good olive oil
6 cups chopped yellow onions (4 large onions)
4 tablespoons (1/2 stick) unsalted butter
1/2 cup flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
12 cups chicken stock
6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
2 cups half-and-half
1/2 pound sharp white cheddar cheese, grated

Steps:

In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.

BEST SEAFOOD CHOWDER

Best Seafood Chowder image

My husband is an avid fisherman. When a family get-together was planned and we had to bring something, we created this recipe using fish from our freezer. The chowder got rave reviews from the relatives! -Heather Saunders, Belchertown, Massachusetts

Provided by Taste of Home

Categories Dinner Lunch

Time 1h

Yield 32 servings (8 quarts).

Number Of Ingredients 16

Ingredients

1/2 pound sliced bacon, diced
2 medium onions, chopped
6 cups cubed peeled potatoes
4 cups water
1 pound bay or sea scallops, quartered
1 pound lobster meat, cut into 1-inch pieces
1 pound uncooked medium shrimp, peeled and deveined
1 pound cod, cut into 1-inch pieces
1 pound haddock, cut into 1-inch pieces
1/2 cup butter, melted
4 teaspoons salt
4 teaspoons minced fresh parsley
1/2 teaspoon curry powder
2 quarts whole milk
1 can (12 ounces) evaporated milk
Oyster crackers, optional

Steps:

In a large soup kettle or Dutch oven, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; reserve drippings. Saute onions in drippings until tender. Add potatoes and water; bring to a boil. Cook for 10 minutes., Add the scallops, lobster, shrimp, cod and haddock. Cook for 10 minutes or until scallops are opaque, shrimp turn pink and fish flakes easily with a fork. Add the butter, salt, parsley and curry powder. Stir in milk and evaporated milk; heat through. Garnish with bacon, additional parsley, and oyster crackers, if desired.

Nutrition Facts : Calories 193 calories, Fat 9g fat (4g saturated fat), Cholesterol 76mg cholesterol, Sodium 625mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein.

CHEDDARED FARMHOUSE CHOWDER

Cheddared Farmhouse Chowder image

I found this at TLC while looking for something else and I am glad I did! This makes a great weeknight meal because it uses quick prepared ingredients. I just use whatever frozen mixed veggies I have on hand. This is not gourmet, but it is warm and filling and very good. I serve in bread bowls or with crusty french bread on the side.

Provided by SarahBeth

Categories Chowders

Time 35m

Yield 1 pot of soup, 4 serving(s)

Number Of Ingredients 10

Ingredients

1 (10 1/2 ounce) can cream of mushroom soup
1 1/2 cups nonfat milk or 1 1/2 cups evaporated skim milk
1 (16 ounce) bag frozen corn, carrots and broccoli, thawed
2 medium baking potatoes, cut into 1/2-inch cubes
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper (optional)
1/2 cup frozen peas, thawed
1/4 teaspoon salt
3/4 cup reduced-fat sharp cheddar cheese

Steps:

Combine soup and milk in large saucepan; whisk until well blended. Bring to a boil over medium-high heat, stirring frequently.
Add vegetable mixture, potatoes, thyme, black pepper and ground red pepper, if desired.
Return to a boil; reduce heat; cover and simmer 15 minutes or until carrots are just tender, stirring frequently.
Remove from heat, stir in peas and salt.
Let stand 5 minutes to absorb flavors. Ladle equal amounts into soup bowls. Top each with about 2-1/2 tablespoons shredded cheese.

Nutrition Facts : Calories 305.9, Fat 7.1, SaturatedFat 2.2, Cholesterol 6.3, Sodium 829.6, Carbohydrate 49.9, Fiber 4.8, Sugar 7.4, Protein 15.2

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