Baked Potato Chowder Food

POTATO BACON CHOWDER

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.

POTATO CHOWDER

Steps:

• In a 5-qt. slow cooker, combine the first 5 ingredients. Cover and cook on low for 8-10 hours or until potatoes are tender. , Add cream cheese; stir until blended. Garnish with bacon and chives if desired.

POTATO CHOWDER SOUP I

Steps:

• Place potatoes, carrots, celery, onion and salt in a large pot with water to cover. Bring to a boil, reduce heat and simmer 20 minutes.
• Meanwhile, combine butter, milk and flour in a small saucepan over medium-low heat. Stir constantly until smooth and thick.
• Pour milk mixture into cooked vegetables. Stir in corn and cheese until cheese is melted. Serve.

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.

LOADED BAKED POTATO CHOWDER

Steps:

• Begin by prepping the ingredients. Dice onion into bite size pieces. Mince the garlic. Wash and chop the potatoes into bite size pieces. Shred the cheddar cheese and dice the green onions. Finally, dice bacon into bite size pieces.
• Add a splash of oil into a large stock pot and let it get warm on medium heat. Once the pot is hot, add the bacon and cook until crispy, about 3-4 minutes, stirring occasionally to make sure it doesn't burn. You might have to do it in batches!
• Once the bacon is crispy, remove it onto a paper towel lined plate. If there is an abundance of bacon grease, remove some of that as well. Leave some for flavor!
• To the pot, add in the chopped onion and a pinch of salt. Cook for 3-4 minutes.
• Add in the garlic and cook for 1 minute.
• Add in the flour and stir until it coats the veggies and cook for 1 minute. Add in the other spices and have it coat the veggies as well.
• Add in the chicken broth and whisk to combine, making sure to get all the bits of bacon off the bottom of the pot.
• Add in the potatoes. Let boil gently for 10-15 minutes or so until the potatoes are fork tender.
• Once potatoes are fork tender, turn down the heat a bit and add in the half and half, sour cream and cheese and most of the bacon - leave some to garnish! Mix together and let heat up but not come to a boil. Taste and adjust seasoning if needed.
• Serve immediately once soup is warmed in bowls - garnish with green onions, extra bacon bits and extra shredded cheese

OLD FASHIONED CORN AND POTATO CHOWDER

Steps:

• Combine, in a large pot,all ingredients except milk and flour/water.
• Cook until potatoes are fork tender.
• Add milk and flour/water, stirring well.
• Bring to a boil and allow to cook for 10 minutes.
• Serve with chopped green onion and shredded cheese as a garnish.

PAMPERED CHEF LOADED BAKED POTATO CHOWDER

Steps:

• Slice potatoes in half lengthwise with Santoku Knife.
• Place in Deep Covered Baker.
• Pour 1/2 cup of the milk over the potatoes.
• Microwave, covered on high for 11 minutes. Remove baker from microwave.
• Move center potatoes to ends of baker and outer potatoes to center.
• Cover and microwave on high 8 to 11 minutes or until potatoes are easily pierced with a fork.
• Remove baker from microwave and coarsely mash potatoes with Mix 'N Chop.
• Meanwhile, whisk cream cheese until smooth in Classic Batter Bowl.
• Slowly add remaining 3 cups milk, whisking until smooth.
• Add cream cheese mixture and butter to baker.
• Microwave, covered, on high 3 to 5 minutes or until mixture is hot.
• Slice green onions with Chef's Knife.
• Carefully remove baker from microwave.
• Grate cheddar cheese over chowder using Rotary Grater.
• Add green onions, salt, and black pepper and mix using Small Mix 'N Scraper until cheese is melted.
• Serve with bacon, sour cream, and broccoli, if desired.

BACON AND POTATO CHOWDER

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.

POTATO CHOWDER

Steps:

• Melt butter in large sauce pan.
• Sauté carrots and onion until soft, not brown.
• Stir in potatoes, broth, salt and pepper.
• Bring to a boil, simmer 10 minutes or until potatoes are tender.
• Stir in cream and heat through.
• Thicken with flour water.

QUICK POTATO CORN CHOWDER

Steps:

• In a large saucepan, cook and stir onion in oil over medium heat until tender. Add broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender., Stir in the corn, 1/2 cup milk, salt and pepper. In a small bowl, whisk flour and remaining milk until smooth. Stir into soup; return to a boil. Cook and stir for 2-3 minutes or until thickened. Sprinkle with parsley if desired.

CROCK-POT POTATO CHOWDER

Steps:

• Combine potatoes, onion, broth, and cream of chicken soup in crock pot.
• Cover and cook on low 8-10 hours or until potatoes are tender.
• Add cream cheese and blend.
• Top with bacon and chives before serving.