Best Cold Weather Potato Chowder With Caraway Cheese Recipes

CHEESY POTATO CHOWDER

Steps:

• Combine water, potatoes, celery and carrot in medium saucepan. Bring to boil. Reduce heat and simmer uncovered until veggies are tender (about 10 minutes).
• Meanwhile, melt butter in a large saucepan over medium heat.
• Cook and stir onions in butter until onions are tender but not brown (about 2 minutes).
• Stir in flour, salt and pepper (and cayenne if using). Cook and stir about 1 minute.
• Stir in milk and potato mix.
• Cook and stir over medium heat until bubbly.
• Stir in cheeses and caraway seeds.
• Reduce heat to low and simmer uncovered until cheeses are melted and mixture is hot, stirring constantly.

SOUTHWEST-STYLE POTATO CORN CHOWDER

Steps:

• Saute onion and garlic in oil in large saucepan until tender, about 5 minute Add broth, potatoes, bay leaf, thyme, and mustard; heat to boiling.
• Reduce heat and simmer, covered until potaoes are tender, about 10 minutes.
• Add milk and corn; heat to boiling. Reduce heat and simmer, covered, 5 minute or until corn is cooked.
• Discard bay leaf.
• Process half the vegetables and liquid in food processor or blender until smooth; return to saucepan.
• Stir in Canandian bacon and simmer, covered, 5 minute.
• Season to taste with salt and white pepper.

CREAMY POTATO/CHEDDAR CHOWDER

Steps:

• In a large soup pot, add water to potatoes, carrots, broccoli, onion, salt and pepper.
• Cover and simmer 10 minutes.
• DO NOT DRAIN!
• Make a white sauce with flour, butter and milk. Add the cheese and stir well until melted. Add ham.
• Add all of this to the Potato/Carrot mixture.
• Heat but dont boil.

COLD WEATHER POTATO CHOWDER WITH CARAWAY CHEESE

Steps:

• Saute bacon in a big soup pot over medium heat until browned and crisp, 3-4 minutes.
• Using slotted spoon, transfer bacon to paper towels to drain.
• Pour out and discard all but 2 tablespoons bacon drippings.
• Add in onion and celery to drippings in the pot; cook/stir often, until softened, about 4-5 minutes.
• Add in diced potatoes; saute for 2 minutes.
• Add in garlic; saute/stir for 1 minute.
• Add in chicken stock and milk to pot; bring mixture to a simmer.
• Cook at a simmer until potatoes are tender, about 10-15 minutes.
• Do not let soup come to a boil (soup can be prepared to this point 1 day ahead; cool, cover, and refrigerate; reheat on low heat and proceed with recipe).
• When ready to serve, add the cheese, a little at a time, to the hot soup, stirring until melted after each addition.
• In a small bowl, mix the butter and flour with a fork to make a paste.
• Whisk this mixture into the soup, a little at a time, and cook until completely blended, for 1-2 minutes.
• Taste soup; season with salt and freshly ground black pepper, as needed.
• To serve--ladle soup into 4 bowls, sprinkle each serving with chopped bacon and chives.