CARROT CHOWDER
My husband's grandmother passed this recipe on to us, and it's just wonderful-especially with a basket of warm, fresh bread on the side. This soup freezes well. -Wendy Wilkins, Prattville, Alabama
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 10 servings (2-1/2 quart).
Number Of Ingredients 13
Steps:
- In a Dutch oven, combine all ingredients except the cheese. Bring to a boil; reduce heat and simmer, uncovered, about 1 hour or until the vegetables are tender. Sprinkle each serving with cheese.
Nutrition Facts : Calories 130 calories, Fat 5g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 803mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 10g protein.
BROCCOLI AND CARROT CHOWDER
"My family loves this tasty, satisfying soup made from a recipe that I developed myself," says field editor Esther Shank of Harrisonburg, Virginia.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender. Add 3 cups milk, bouillon, Worcestershire sauce, salt and pepper. , In a small bowl, combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese just until melted.
Nutrition Facts : Calories 233 calories, Fat 3g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 838mg sodium, Carbohydrate 39g carbohydrate (16g sugars, Fiber 6g fiber), Protein 15g protein.
CORN CHOWDER
Make Tyler Florence's Corn Chowder recipe from Food Network, a creamy blend of sweet corn, potatoes and fresh thyme.
Provided by Tyler Florence
Categories main-dish
Time 55m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).
- Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley and give it another little drink of olive oil. Ladle the soup into bowls and 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.
NEW ENGLAND CLAM CHOWDER
As a New Englander I can tell you this is the best Clam Chowder around! It's from The Vanilla Bean Cafe in Pomfret, Connecticut. This is the original recipe. In addition to the onion & celery I sometimes like to add 1/2 cup shredded carrots.
Provided by - Carla -
Categories Chowders
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Melt butter and bacon fat in large pot.
- Sautee onion, celery garlic (and 1/2 cup shredded carrots, if using) until tender.
- Add seasonings (parsley, Tabasco, celery salt, thyme & bay).
- Add flour and instant mash potatoes.
- Turn off flame and stir until flour is no longer visible.
- Add the clam juice and stir.
- Turn flame back on to high and continue stirring (constantly) to avoid sticking.
- Bring to a boil.
- Add potatoes and stir.
- Cook for 15 minutes or until potatoes are tender.
- Add clams.
- Stir.
- Add cream.
- Stir.
- Simmer for 1/2 hour.
- Add salt and pepper, to taste.
- Serve garnished with fresh parsley and enjoy!
Nutrition Facts : Calories 832.9, Fat 32.2, SaturatedFat 16.9, Cholesterol 127.3, Sodium 2116.7, Carbohydrate 98, Fiber 8.4, Sugar 12.9, Protein 38.2
CARROT SOUP
This flavorful and fragrant soup is a wonderful addition to any special dinner. My family has enjoyed this soup every Thanksgiving for years.
Provided by Joan Carney
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Yield 6
Number Of Ingredients 6
Steps:
- In a medium sized stock pot, over high heat, combine the chicken stock, carrots, garlic, dill weed, salt and butter. Bring to a boil, reduce heat and simmer for 30 minutes or until carrots are soft.
- In a blender, puree the soup, return to stock pot and simmer for an additional 30 to 45 minutes. Season with additional dill or garlic if needed.
Nutrition Facts : Calories 233.6 calories, Carbohydrate 22.8 g, Cholesterol 40.7 mg, Fat 15.9 g, Fiber 6.5 g, Protein 2.6 g, SaturatedFat 9.8 g, Sodium 849.4 mg, Sugar 10.8 g
SEAFOOD CHOWDER
A creamy chowder full of flavor! Of course regular ingredients may be used for those not watching their waistline.
Provided by MyVintageMommy
Categories Soups, Stews and Chili Recipes Chowders
Time 1h
Yield 8
Number Of Ingredients 16
Steps:
- Place 1/2 cup milk, cream cheese, and garlic in a large pot over low heat. Cook and stir until blended. Mix in soup, green onions, carrots, corn with liquid, potatoes, parsley, and remaining milk. Season with black pepper and cayenne pepper. Simmer 25 minutes. Do not boil.
- Mix the shrimp, scallops, crabmeat, calamari, and clams, and continue cooking 10 minutes, or until seafood is opaque.
Nutrition Facts : Calories 313.7 calories, Carbohydrate 32 g, Cholesterol 157.8 mg, Fat 5.1 g, Fiber 3.3 g, Protein 34.6 g, SaturatedFat 1.4 g, Sodium 1237.4 mg, Sugar 6.1 g
POTATO CHOWDER
Make and share this Potato Chowder recipe from Food.com.
Provided by queenbeatrice
Categories Chowders
Time 35m
Yield 10 cups, 10 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil on medium heat in a large pot.
- Add next 4 ingredients. Cook, stirring occasionally, for 5 minutes, or until onions are tender.
- Add potatoes and stock. Bring to a boil, cover and lower heat. Simmer 15 minutes, until potatoes are tender.
- Add Milk and cook for an additional 5 minutes.
- Puree half the soup.
- Return to pot and combine well.
- Stir in dill.
- Add salt to taste.
Nutrition Facts : Calories 237.7, Fat 7.7, SaturatedFat 4, Cholesterol 25.7, Sodium 248.6, Carbohydrate 32.9, Fiber 2.5, Sugar 3.8, Protein 9.9
CORN AND BABY CARROT CHOWDER
An easy and filling dinner soup that I make on rainy days. Uses ingredients that are often in your pantry and refrigerator.
Provided by Desiree Taimanglo-Ventura
Categories Soups
Time 45m
Number Of Ingredients 12
Steps:
- 1. Set heat to medium and brown bacon. Add in onions and pressed garlic. Saute for a few minutes. Do not drain.
- 2. Add chicken broth. Then mix in potatoes and carrots. Cover and let simmer on medium-low heat until potatoes are tender. Add corn.
- 3. Add condensed milk, salt, black pepper, and (if you are using it) red pepper. Stir, then sift flour over soup to thicken as desired. Let simmer for about five minutes.
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