BACON AND POTATO CHOWDER
Very filling, tasty, and easy to make. For best results, buy a good, very smokey bacon from a butcher shop.
Provided by Kat2355
Categories Chowders
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Fry bacon until crisp, and chop. Drain and use paper towel to soak up excess fat.
- In a large pot, sautee onion and garlic with 2 tbsp bacon drippings.
- Add potatoes, water, bouillon cubes to pot.
- Heat to boiling, then cover and simmer until potatoes are cooked, then add bacon.
- Mix flour with a small amount of evaporated milk, making a paste.
- Gradually stir in remaining milk.
- Add to potato mixture.
- Cook over medium heat until mixture comes to a boil and thickens.
- Stir often to ensure the soup doesn't burn on the bottom of the pot.
Nutrition Facts : Calories 188, Fat 6, SaturatedFat 2, Cholesterol 8.6, Sodium 830.1, Carbohydrate 28.7, Fiber 3.3, Sugar 3.1, Protein 5.3
30-MINUTE POTATO CHOWDER WITH CHEESE & BACON
Thick, creamy, cheesy potato chowder with bacon and two kinds of cheese in just 30 minutes? Sure, it's possible-even easy-with this weeknight-quick recipe.
Provided by My Food and Family
Categories Home
Time 20m
Yield 6 servings, 1 cup each
Number Of Ingredients 7
Steps:
- Mix soup, milk and pepper sauce in large saucepan until blended. Stir in hash browns.
- Bring to boil on high heat, stirring occasionally; simmer on medium-low heat 10 min., stirring frequently.
- Serve topped with cheese, bacon and onions.
Nutrition Facts : Calories 210, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 610 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 10 g
POTATO-BACON CHOWDER
A satisfying comfort food that can be jazzed-up with the same toppings you would put on a baked potato (cheese, green onions, bacon). This is a great soup for a pot-luck, because it is universally enjoyed by kids and adults. NOTE: The original version called for Half 'N Half, but I've found that milk works just fine.
Provided by CookinDiva
Categories Chowders
Time 1h
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Prepare vegetables; dice onion and celery. Peel and dice potatoes into small pieces.
- Saute onion and celery in butter about 8 minutes over low heat until softened.
- Add potatoes and chicken broth. Simmer 15-20 minutes until potatoes are tender.
- Add cream cheese to soup (Hint: pour some of the hot soup into a mixing bowl with cream cheese; whisk to blend, and then pour this back into the soup pot).
- Add chopped bacon and milk (if you like a richer soup, use Half-n-Half instead of milk).
- Option - add a pkg. of frozen broccoli, cooked, drained and chopped, or a package of frozen corn.
- Season with salt and pepper.
- Serve with additional toppings (cheese, chopped green onions, bacon).
Nutrition Facts : Calories 306.9, Fat 20.3, SaturatedFat 9.5, Cholesterol 45.6, Sodium 635.5, Carbohydrate 21, Fiber 2.3, Sugar 1.8, Protein 10.5
BACON, CHEESE & POTATO CHOWDER
Take what you love about a loaded baked potato and turn it into our Bacon, Cheese & Potato Chowder! Include this potato chowder in your smart eating plan.
Provided by My Food and Family
Categories Milk
Time 20m
Yield 6 servings, 1 cup each
Number Of Ingredients 6
Steps:
- Mix soup and milk in large saucepan. Stir in potatoes.
- Bring to boil on high heat, stirring occasionally. Simmer on medium-low heat 10 min. or until heated through, stirring frequently.
- Serve topped with cheese, bacon and onions.
Nutrition Facts : Calories 180, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 11 g
CORN AND POTATO CHOWDER
Steps:
- Sling the butter into a soup kettle and melt over medium-high heat. Add the bacon and cook till crisp. Scoop out the bacon and drain on paper towels. Save for later--don't nibble too much.
- Pour off all but 1/4 cup of fat from the pot. Toss in the onions and peppers, seasoning them with a pinch of salt and pepper. Cook till soft and then throw in the garlic, cooking it all for 1 minute more. Sprinkle on the flour and mix into the veggies. Dump in the broth and potatoes. Cover the pot and bring to a boil; then lower the heat and simmer for 10 to 12 minutes, or till the potatoes are tender. Add the shredded carrots and corn. Cover and simmer everything 5 to 6 minutes longer to blend the flavors.
- Stir in the half-and-half. Season with the thyme, cayenne, some more salt, and lots of freshly ground black pepper to taste. Sprinkle with parsley and the bacon bits you've been saving. Give it one last stir, and ladle it up piping hot.
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.
POTATO BACON CHOWDER
This chowder is like a bacon-topped baked potato in a bowl. On cold winter days, my family is thrilled to see this meal on the table.-Jacque Manning, Burbank, South Dakota
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a small saucepan and cover with the water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender., Meanwhile, in a large skillet, cook bacon until crisp; remove to paper towels to drain and set aside., In the same skillet, saute onion and celery in drippings until tender; drain. Add to undrained potatoes. Stir in the soup, milk, sour cream, salt and pepper. Cook over low heat for 10 minutes or until heated through (do not boil)., Crumble bacon; set aside 1/4 cup. Add remaining bacon to soup along with parsley. Sprinkle with reserved bacon.
Nutrition Facts : Calories 389 calories, Fat 29g fat (13g saturated fat), Cholesterol 59mg cholesterol, Sodium 869mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 2g fiber), Protein 9g protein.
CHEDDAR, POTATO AND BACON CHOWDER
This easy chowder, rich with potatoes and cheese, is a comforting bowlful on a chilly night.
Provided by Allrecipes Member
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Cook bacon in a large saucepan over medium heat until crisp, stirring occasionally. Use a slotted spoon to transfer bacon to a paper towel; set aside.
- Cook onion in drippings in same saucepan 4 minutes, stirring occasionally. Add broth, milk, potato, salt and pepper; bring to a boil. Reduce heat; cover and simmer 15 minutes or until potato is tender.
- Turn off heat; add 1-1/2 cups cheese, stirring until melted. Ladle into shallow bowls; top with remaining 1/4 cup cheese and reserved bacon. Garnish with chives, if desired.
Nutrition Facts : Calories 377.1 calories, Carbohydrate 26.5 g, Cholesterol 62.4 mg, Fat 21.2 g, Fiber 2 g, Protein 21.7 g, SaturatedFat 11.4 g, Sodium 905.1 mg, Sugar 7.6 g
CHEESE AND BACON POTATO BAKE
I bought 2 jars of white cheese sauce to make lasagne with the other day and had enough left over to try something without wasting the rest of the sauce. I made this and it worked. It's super easy and ready in 45 mins. You can add other ingredients such as onion, leek and herbs if you wish but I just used bacon this time.
Provided by tidysue
Time 45m
Yield Makes 4 portions as part of a meal.
Number Of Ingredients 5
Steps:
- Preheat oven to 180 degrees (fan)
- Peel your potatoes and slice thinly (about 1/2 cm thick)
- Cook your bacon in a frying pan to your preference.
- Layer your potatoes in a oven proof dish and cover with half of the cheese sauce, if you think there isn't enough to cover you can add a little whole milk and stir to thin it out.
- Cut up 2 bacon rashers onto your first layer randomly placing on top of the potatoes. Repeat steps 4 and 5 once more.
- Place in the oven for 20 minutes
- Remove from oven and sprinkle on the cheddar cheese and parmesan. Place back into the oven for a further 20 minutes.
- Remove from oven and serve.
POTATO, BACON, AND CORN CHOWDER
A quick and delicious comfort food made with canned corn, potatoes and bacon.
Provided by Kim R.
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Cook the bacon pieces in a large skillet over medium heat until the fat has rendered, and the bacon is crispy, about 8 minutes. Remove the bacon, leaving the grease in the pan. Stir the carrot, celery, and bay leaf into the bacon grease; cook for 5 minutes.
- Meanwhile, melt the butter in a large pot over medium-low heat. Whisk in the flour, and cook for 5 minutes, stirring constantly. Slowly whisk in the milk, and bring to a simmer over medium-high heat. Once simmering, cook for 5 minutes, whisking frequently. Add the bacon, cooked vegetables, potatoes, and corn. Return to a simmer, then reduce heat to medium-low, and cook until the potatoes are tender, about 20 minutes more. Use additional milk as needed to to achieve desired consistency. Garnish with paprika to serve.
Nutrition Facts : Calories 267.7 calories, Carbohydrate 35.6 g, Cholesterol 27.6 mg, Fat 9.8 g, Fiber 3.9 g, Protein 11.3 g, SaturatedFat 4.8 g, Sodium 475.3 mg, Sugar 9.1 g
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.
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