Autumn Chowder Food

AUTUMN CHOWDER

Autumn Chowder image

I found this in the fall TOH magazine. It looks awesome. I havent tried yet but I will as soon as it starts getting cold outside.I will probably use more bacon than what the recipe calls for but its up to you.

Provided by tinkerbelle79

Categories Chowders

Time 40m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

2 slices bacon, diced
1/4 cup chopped onion
1 medium red potatoes, diced
1 cup milk
1 carrot, thinly sliced
1/2 cup water
3/4 teaspoon chicken bouillon granule
2/3 cup frozen corn
1/8 teaspoon pepper
2 1/2 teaspoons all-purpose flour
2 tablespoons cold water
3/4 cup shredded cheddar cheese

Steps:

In a saucepan,cook bacon over med heat until crisp;remove to paper towels and reserve.
Drain,reserving 1 teaspoon drippings.
In the drippings,saute onion until tender.
Add potato,carrot,water and bouillon.
Bring to a boil.
Reduce heat;cover and simmer for 15-20 min or until veggies are almost tender.
Stir in the milk,corn and pepper.
Cook 5 min longer.
Combine flour and cold water until smooth;gradually whisk into soup.
Bring to a boil;cook and stir for 1-2 min or until thickened.
Remove from heat;stir in cheese until melted.
Sprinkle with the bacon.
Enjoy!

Nutrition Facts : Calories 491.1, Fat 23.3, SaturatedFat 13.1, Cholesterol 67.1, Sodium 615.3, Carbohydrate 53.5, Fiber 5.8, Sugar 4, Protein 21.8

AUTUMN CHOWDER

Autumn Chowder image

When the weather gets chilly, we enjoy comfort foods like this hearty chowder. It's easy to prepare, and the aroma of it as it simmers makes my mouth water. -Sheena Hoffman, North Vancouver, British Columbia

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 2 servings.

Number Of Ingredients 12

Ingredients

2 bacon strips, diced
1/4 cup chopped onion
1 medium red potato, cubed
1 small carrot, halved lengthwise and thinly sliced
1/2 cup water
3/4 teaspoon chicken bouillon granules
1 cup milk
2/3 cup frozen corn
1/8 teaspoon pepper
2-1/2 teaspoons all-purpose flour
2 tablespoons cold water
3/4 cup shredded cheddar cheese

Steps:

In a large saucepan, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 teaspoon drippings. In the drippings, saute onion until tender. Add the potato, carrot, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are almost tender., Stir in the milk, corn and pepper. Cook 5 minutes longer. Combine the flour and cold water until smooth; gradually whisk into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Sprinkle with bacon.

Nutrition Facts : Calories 473 calories, Fat 30g fat (16g saturated fat), Cholesterol 77mg cholesterol, Sodium 810mg sodium, Carbohydrate 35g carbohydrate (10g sugars, Fiber 4g fiber), Protein 19g protein.

AUTUMN CHOWDER ~ DELICIOUS

Autumn Chowder ~ Delicious image

Make up a pot of this tasty soup, when your forecast is calling for a chilly day...it's sure to warm the soul. I love making all sorts of chowders and this ones been long over due. I love the combination of potatoes. Enjoy!

Provided by Cassie *

Categories Other Main Dishes

Time 45m

Number Of Ingredients 13

Ingredients

1/2 lb thick, smoked bacon, cut into about 1/2 - 1 inch pieces
1 large onion, chopped
2 - 3 bay leaves
1 1/2 lb baby yukon gold potatoes, sliced 1/4 inch thick ~ i leave the skin on mine, then cut each slice into 4ths
1 - 2 medium sweet potatoes - peeled and cubed 1/4 inch
40 oz chicken broth or enough to cover the potatoes
salt & pepper to taste
a couple pinches, nutmeg & dried thyme
1 Tbsp brown sugar
1 1/2 Tbsp fresh parsley, chopped or can use dried
1/2 c green onion, sliced
24 oz frozen sweet corn, thawed and cooked slightly, then drained
1 c each - evaporated milk & heavy cream or half n half

Steps:

1. Prepare potatoes, and place in cold water until ready to use.
2. In a large stock pot, over medium heat, brown bacon, but not crispy.
3. Add chopped onion, bay leaves and cook until soft, but not brown. Drain off most of the bacon fat. Leave some.
4. Add potatoes to the pot and stir to combine with onion and bacon.
5. Pour enough chicken stock to cover potatoes and bring to a simmer. Continue simmering until potatoes are fork tender.
6. In a small dish get seasonings ready - salt, pepper, thyme, nutmeg, brown sugar, parsley and green onions.
7. Once potatoes are tender add the blend of seasonings and corn. Stir to combine. Now, pour in the cream & evaporated milk.
8. Continue cooking until all is heated through....ladle out into bowls and enjoy the deliciousness.

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