FARMHOUSE HAM CHOWDER
"This chowder is full flavored and so comforting," says Lisa Renshaw of Kansas City, Missouri. We couldn't agree more! Leftover ham and veggies add body, while Gouda cheese brings a special touch.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8 servings (2 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, saute the onion, celery and red pepper in butter until crisp-tender. Stir in flour and dressing mix until blended; gradually stir in milk. Bring to a boil; cook and stir until thickened, about 2 minutes. , Add the potatoes, corn, ham and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes to allow flavors to blend. Stir in cheese until blended.
Nutrition Facts : Calories 267 calories, Fat 11g fat (6g saturated fat), Cholesterol 48mg cholesterol, Sodium 1288mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 2g fiber), Protein 14g protein.
CHEDDAR POTATO CHOWDER
I only made this soup occasionally because the original recipe was quite high in fat. I doctored it up a bit, using healthier ingredients, and now we eat this rich flavorful chowder more often.-Ellie Rausch of Goodsoil, Saskatchewan
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 7 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven, combine the first 7 ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender., Meanwhile, place flour in a large saucepan; gradually whisk in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Add cheese; stir until melted. Stir the ham and the cheese sauce into undrained vegetables; stir until combined.
Nutrition Facts : Calories 212 calories, Fat 9g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 847mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 2g fiber), Protein 16g protein.
CHEDDAR CORN CHOWDER
Provided by Ina Garten
Categories main-dish
Time 1h1m
Yield 10 to 12 servings
Number Of Ingredients 13
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.
CHEDDARED FARMHOUSE CHOWDER
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
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
CHEDDAR SEAFOOD CHOWDER
Shrimp and scallops make this thick, cheesy and chunky chowder extra special. It's packed with veggies, and the crispy bacon makes a yummy garnish. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings., In the drippings, saute the celery, orange pepper and onion until crisp-tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually add broth and milk. Bring to a boil; cook and stir for 1 minute or until thickened., Add the potatoes, seafood seasoning and salt; return to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. , Add shrimp and scallops; cook and stir for 3-4 minutes or until shrimp turn pink and scallops are opaque. Stir in cheese until melted. Garnish each serving with bacon.
Nutrition Facts : Calories 309 calories, Fat 14g fat (8g saturated fat), Cholesterol 104mg cholesterol, Sodium 981mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 1g fiber), Protein 26g protein.
CREAMY CHICKEN CHOWDER
Inspired by local bounty, this chowder is rich with chicken and earthy carrots, rutabagas, and turnips, all bathed in a creamy stock and sprinkled with dill.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 14
Steps:
- Place chicken, breast side down, in a large pot. Add enough water to just cover chicken. Add whole 1/2 onion, carrot halves, parsley, and peppercorns. Bring to a boil, partially covered. Reduce heat, and simmer gently for 1 hour. Remove chicken, and let cool. Strain broth through a fine sieve lined with cheesecloth into another pot, and bring to a simmer. Cook for 20 minutes to reduce and intensify flavor. Shred chicken into bite-size pieces, discarding bones and skin.
- Melt butter in a large pot over medium heat. Add chopped onion and diced carrot, and cook until onion is translucent, about 5 minutes. Stir in flour, and cook, stirring, for 1 minute. Whisk in reserved chicken broth, and bring to a boil. Add turnip, rutabaga or parsnip, and 2 1/2 teaspoons salt. Reduce heat, and simmer until root vegetables are tender, 6 to 8 minutes.
- Stir in reserved chicken and the cream, and heat until warmed through, about 1 minute. Season with salt, and garnish with dill. Serve immediately with crackers on the side.
FARMHOUSE CHICKEN AND CORN CHOWDER
Make and share this Farmhouse Chicken and Corn Chowder recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 7h
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Cook bacon in a 12-inch skillet over medium heat until crisp, 5-7 minutes.
- Stir in 1 tablespoon oil and onions and cook until softened, 5-7 minutes.
- Stir in garlic, tomato paste, and thyme and cook until fragrant, about 30 seconds.
- Stir in flour and cook for 1 minute.
- Whisk in 2 cups broth, scraping up any browned bits; transfer to slow cooker.
- Stir remaining 3 cups broth, potatoes, carrot, and bay leaves into slow cooker.
- Season chicken with salt and pepper and nestle into slow cooker.
- Cover and cook until chicken is tender, 4-6 hours on LOW.
- Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces.
- Let soup settle for 5 minutes, then remove fat from surface using large spoon; discard bay leaves.
- Microwave bell pepper with remaining teaspoon oil in bowl, stirring occasionally, until softened, about 3 minutes.
- In separate bowl, microwave cream corn until hot, about 3 minutes.
- Stir softened peppers, hot creamed corn, shredded chicken, cream, and chipotles into soup and let sit until heated through, about 5 minutes.
- Stir in basil, season with salt and pepper to taste, and serve.
Nutrition Facts : Calories 321.6, Fat 13.4, SaturatedFat 5.2, Cholesterol 92.6, Sodium 337.1, Carbohydrate 29.2, Fiber 2.9, Sugar 5.2, Protein 23.4
CHEDDAR HAM CHOWDER
I often freeze this soup and thaw it for a fast easy meal. Since it's hearty, all I need to add are rolls or bread and a salad. -Ann Heine, Mission Hill, South Dakota
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a large saucepan, bring the water, potatoes, carrots, celery, onion, salt and pepper to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are just tender. Remove from the heat; do not drain. , Meanwhile, in another saucepan, melt the butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add cheese and stir until melted. Stir into the undrained vegetables; return large saucepan to the heat. Add corn and ham; heat through, stirring occasionally.
Nutrition Facts : Calories 434 calories, Fat 27g fat (18g saturated fat), Cholesterol 100mg cholesterol, Sodium 1237mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 2g fiber), Protein 22g protein.
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