Creamy Potato Chowder Food

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.

CREAM OF POTATO CHOWDER

Steps:

• Mix soup and milk in large saucepan. Stir in remaining ingredients.
• Bring to boil on medium heat; simmer on low 10 min. or until soup is heated through and vegetables are tender, stirring frequently.

CREAMY CLAM CHOWDER

Steps:

• In a large saucepan, saute the onion, carrots and celery in butter until tender. Stir in potato soup and two cans of undrained clams. Drain and discard juice from remaining can of clams; add clams to soup. , Combine cornstarch and a 1 cup of cream until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir in the remaining cream; heat through.

CREAMY POTATO/CHEDDAR CHOWDER

Steps:

• In a large soup pot, add water to potatoes, carrots, broccoli, onion, salt and pepper.
• Cover and simmer 10 minutes.
• DO NOT DRAIN!
• Make a white sauce with flour, butter and milk. Add the cheese and stir well until melted. Add ham.
• Add all of this to the Potato/Carrot mixture.
• Heat but dont boil.

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.

CREAMY POTATO CHOWDER

Steps:

• In a large saucepan combine water, potatoes, carrots, and onion. Bring to boiling. Cover and simmer 10 minutes.
• In a medium saucepan melt butter. Stir in flour and black pepper. Add milk and half and half all at once. Stir until thick and bubbly. Add cheese. Stir until cheese is melted.
• Drain water from potato mixture leaving a half cup. Mash potatoes lightly. Add chicken broth.
• Pour cheese mixture into potato mixture. Heat through, but do not boil. Serve immediately.

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.

LOWFAT CREAMY POTATO CORN CHOWDER

Steps:

• In a large saucepan, stir together the corn, potato, onion, water, chicken bouillon, and black pepper.
• Bring to a boil; reduce heat. Cover and simmer 10 minutes or just until potatoes and corn are tender, stirring occasionally.
• Stir in the half cup of milk and continue to simmer.
• Meanwhile, in a small bowl, stir together dry milk and flour.
• Gradually stir in the 1/4 C of milk until smooth.
• Pour the milk and flour mixture into to corn, potato, and onion mixture.
• Cook and stir until thick and bubbly.
• Top with cheese and ham or bacon, if desired.

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.