Best Harvest Chowder Recipes

HARVEST CORN CHOWDER

Steps:

• In a large saucepan, saute onion in butter until tender. Add the cream-style corn, kernel corn, potatoes, soup and mushrooms. Stir in milk. Add green and red peppers. Season with pepper. , Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Garnish with bacon.

HARVEST VEGETABLE CHOWDER

Steps:

• Mix potatoes, rutabaga, celery, onion, water and bouillon granules in 4- to 5-quart Crock-Pot slow cooker. Cover and cook on low heat setting about 8 hours or until vegetables are tender.
• Rinse frozen vegetables with cold water to separate; drain. Stir vegetables, soup, milk and dill weed into mixture in slow cooker.
• Cover and cook about 1 hour or until vegetables are tender and chowder is hot. Serve chowder sprinkled with cheese and pepper.

HARVEST CORN CHOWDER

Steps:

• Cook bacon in 3-quart saucepan until crisp. Drain fat, reserving 3 tablespoons in saucepan. Cook onion and celery in bacon fat about 2 minutes; remove from heat.
• Stir in flour. Cook over medium heat, stirring constantly, until mixture is bubbly; remove from heat.
• Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
• Stir in pepper, corn and potatoes. Heat until hot. Stir in bacon. Sprinkle each serving with parsley.

HARVEST CHOWDER

Steps:

• Brown ground beef with onions. Add salt and pepper to taste. drain.
• Mix in remaining ingredients. Do NOT drain the canned good.
• Heat until cheese is melted and soup is thoroughly heated.

HARVEST CHOWDER

Steps:

• Fry bacon in heavy stock-pot; remove, drain, crumble, then set bacon aside.
• Saute onion, celery, and carrots in stockpot in a small amount of reserved bacon fat; add mushrooms and zucchini and continue sauteeing for 2 minutes.
• Add water; cover stock pot and simmer until vegetables are tender.
• Add corn, peas, mashed potatoes, and milk and heat through.
• Add cheese and stir until melted; season, and serve hot.
• *Note:For this recipe I like to use mashed potato flakes prepared according to package directions using 2 2/3 c water, 1/4 c margarine, 1 tsp salt, 1 c milk, and 2 2/3 c potato flakes to make 3 1/3 cups/8 servings.

GARDEN HARVEST CHOWDER

Steps:

• Fry bacon, celery,onion and carrots in 6qt pot till bacon is semi-crispy and veggies are tender.
• Add water and peas, cook 15 minutes ofer medium heat till peas are tender.
• Add remainging ingredients except cheese.
• Cook over medium heat, stirring occassionally, till heated through.
• Add cheese, stirring till melted, but not boiling.

HARVEST CORN CHICKEN CHOWDER

Steps:

• In a large saucepan, saute onion and red pepper in oil until onion is tender. Add ham and garlic; cook 1 minute longer. Stir in the water, potatoes, corn, bouillon, thyme, poultry seasoning, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. , Add chicken; heat through. Stir in evaporated milk and 1/2 cup milk; bring to a boil. Combine flour and remaining milk until smooth; gradually stir into soup. Cook and stir for 2 minutes or until thickened.

HARVEST SALMON CHOWDER

Steps:

• In a large saucepan or stockpot, melt the butter over medium-high heat.
• Add the onion, celery, green pepper, and garlic and saute until translucent, about 5 minutes.
• Add the potatoes, carrots, broth, salt, pepper, and dill seed. Cover and simmer for 20 minutes.
• Add the zucchini and yellow squash and simmer for 5 minutes.
• Flake the salmon and add to the pot along with its liquid, the milk, and the corn.
• Heat to boil through before serving.

HARVEST BEAN CHOWDER

Steps:

• Soak beans according to directions, using either method.
• Drain beans and measure liquid.
• Add water to make 1 1/2 quarts.
• Place beans, liquid, ham bone, onion and garlic in large kettle.
• Simmer 1 1/2 to 2 hours, or until tender.
• Add potato, carrots, celery and green pepper.
• Simmer 30 minutes longer.
• Remove ham bone.
• Cut up meat and return to soup.
• Thicken with flour blended with a little cold water.
• Add milk and heat gently.
• Season to taste with salt and pepper.

HARVEST CORN CHOWDER WITH CHORIZO

Steps:

• * Blend 3 cups corn kernels and 1 1/2 cups broth in processor to coarse puree. Transfer to large bowl. Heat oil in heavy large skillet over medium heat. Add chorizo and sauté until beginning to brown, about 3 minutes. Using slotted spoon, transfer chorizo to small bowl. * Add onion and remaining 3 cups corn kernels to same skillet; sprinkle with salt and pepper. Sauté over medium-high heat until onion begins to soften, 5 to 6 minutes. Add potatoes and stir until potatoes begin to soften, about 2 minutes (corn may begin to brown slightly). Transfer corn mixture to large pot. Add dried thyme, cayenne, reserved pureed corn mixture, and remaining 2 1/2 cups broth to pot. Bring just to boil. Reduce heat to medium and simmer uncovered until potatoes are tender, 10 to 12 minutes. Add half and half and chorizo. Simmer uncovered until heated through, about 2 minutes. Season chowder to taste with salt and pepper. Simmer 5 minutes longer to thicken, if desired. DO AHEAD Soup can be made 1 day ahead. Cool, cover, and chill. Rewarm over medium heat, stirring often (do not boil). * Divide soup among 16 bowls or mugs. Garnish with thyme sprigs and serve.

HARVEST CORN CHOWDER

Steps:

• In a saucepan, sauté onion in butter until tender. Add cream-style corn, kernel corn, potatoes, soup and mushrooms. Stir in milk. Add green and red peppers. Season with pepper. Simmer for 30 minutes or until vegetables are tender. Garnish with bacon.© Copyright Reiman Publications, 1993-1997

HARVEST CHOWDER

Steps:

• 1. Using a dutch oven, combine the first 3 ingredients, cover with water, bring to a boil, then simmer for 15 minutes. Drain all the water reserving one cup. Add the one cup of water back into the pan with the vegetables.
• 2. Add the chicken flavored granules, the 2 cans of undrained whole kernel corn and the crumbled cooked bacon. Simmer 10 minutes more.
• 3. Melt the butter in a large pan and add the flour. Cook for about one minute and add the milk and the velveeta cheese. Cook until smooth and thick.
• 4. Combine all together and simmer over low heat until ready to serve.