Best Potato Spinach Chowder Recipes

Ham, Potato, Corn and Spinach Chowder image

Provided by pokergirl33

Categories Chowders

Time 30m

Yield 6-8 cups, 4-6 serving(s)

Number Of Ingredients 13

2 cups left-over ham
1 left-over baked potato (although if you don't have this you could certainly peel and boil some first)
1 tablespoon butter
onion flakes (weird right? but I didn't have any fresh onions....)
garlic powder
flour
milk
chicken broth
salt
pepper
frozen spinach, nuggets (2)
dill (to taste)
2 cups corn (I used the gold or white corn from Kroger or Fred Meyer)

Steps:

melt about 1 tablespoon of butter in a pan (real butter is sooo much better than margarine, trust me on this).
add in about a teaspoon of onion flakes to rehydrate and soften.
when the butter gets a bit brown add 2 tablespoons of flour.
whisk together until you have "cooked" the flour (about 30 seconds).
add 2 cups of milk and whisk until smooth.
add a cup of chicken broth. I actually used chicken bouillon because that is what I had.
add one heaping tablespoon of greek sour cream (see notes about using regular sour cream instead).
Add 2 nuggets of chopped frozen spinach.
let simmer on low while you prepare the rest of the ingredients.
add a couple shakes of garlic powder.
I put in A LOT of black pepper but do it to your taste.
Add dill to taste as well, I used dry because that is what I had, but fresh would be super good.
Chop up about 2 cups of ham into bite sized pieces.
open the corn and drain.
peel one big left over baked potato and chop into bite sized pieces.
Add all the ham, potato and corn.
Taste and add extra dill, pepper if desired. I added another tablespoon of sour cream because I thought it would taste good.
Let simmer until all the ingredients are hot and the spinach is dispersed throughout.
and eat!

POTATO-SPINACH CHOWDER image

Categories Potato

Yield 6

Number Of Ingredients 8

1 can (15 ounces) spinach or kale
1 can (14 1/2 ounces) potatoes
1/2 cup chopped green onion, divided
2 cloves garlic, chopped
1 can (14 ounces) low-sodium chicken broth
1/2 teaspoon mace
1/4 teaspoon freshly ground black pepper
1 1/4 cups plain, fat-free yogurt, divided

Steps:

Mince spinach, potatoes, 1/4 cup green onion and garlic together in a food processor, using the pulsing action. Combine the spinach-potato mixture with broth in a medium saucepan. Add mace and pepper. Blend well; heat through over medium heat. Just before serving blend in 1 cup yogurt. To serve, top the chowder with dollops of the remaining yogurt and green onion. Servings: 6 Nutritional Information Per Serving: Calories 110; Total fat 1.5g; Saturated Fat 0.5g; Cholesterol 5mg; Sodium 430mg; Carbohydrate 18g; Fiber 3g; Protein 6g