Harvest Bean Chowder Food

HARVEST CHOWDER

Harvest Chowder image

This is a hearty soup recipe that my brother in law introduced me to. It is very easy and I don't think I have met a person who does not like it. It is great served with some crusty bread or some piping hot corn bread.

Provided by psychotammymom

Categories Chowders

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs ground beef
1 medium onion, chopped
2 (15 ounce) cans Rotel tomatoes & chilies
2 (15 ounce) cans whole kernel corn
2 (16 ounce) cans pinto beans
2 (15 ounce) cans diced tomatoes
2 lbs Velveeta cheese

Steps:

Brown ground beef with onions. Add salt and pepper to taste. drain.
Mix in remaining ingredients. Do NOT drain the canned good.
Heat until cheese is melted and soup is thoroughly heated.

BEAN CHOWDER

Bean Chowder image

In elementary school we always had bean chowder on Fridays. It was one of the few things I liked on the lunch menu, along with the cinnamon rolls that were served with it for desert. After looking for umpteen years I finally found both recipes. So I'm posting them here for safe keeping.

Provided by Okie Chef

Categories Chowders

Time 2h20m

Yield 3 quarts, 12 serving(s)

Number Of Ingredients 10

Ingredients

1 lb pinto beans
1/2 tablespoon chili powder
1 1/2 teaspoons salt
1 lb ground beef
1/2 medium onion, chopped
1 teaspoon minced garlic
1 2/3 cups tomato puree
1 tablespoon chili powder
1 tablespoon salt
1 cup dry breadcrumbs

Steps:

Cook beans in 3 quarts of water or more depending on dryness of beans.
When beans are nearly done, add 1/2 tablespoon chili powder and 1-1/2 teaspoons of salt.
While beans are cooking, combine meat, onions, and garlic; brown in skillet, stirring frequently until done.
Add remaining ingredients to meat mixture.
Simmer for 15 minutes.
Combine meat mixture and beans.
May have to add more water for desired thickness or more chili powder for desired seasoning.

Nutrition Facts : Calories 189.3, Fat 6.6, SaturatedFat 2.4, Cholesterol 25.7, Sodium 982.6, Carbohydrate 20.6, Fiber 4.9, Sugar 2.6, Protein 12.4

HARVEST CHOWDER

Harvest Chowder image

A delightful medley of wholesome ingredients come together in this comforting autumn favorite. Serve with toasted bread for a very satisfying main dish.

Provided by Debs Recipes

Categories Chowders

Time 1h

Yield 2 quarts, 16 serving(s)

Number Of Ingredients 15

Ingredients

1/2 lb bacon
1 cup onion, chopped
1 cup celery, chopped
1 cup carrot, chopped
1/2 cup mushroom, roughly chopped
2 small zucchini, chopped
2 cups water
1 (15 ounce) can corn, drained
1 (15 ounce) can creamed corn
1/2 cup frozen peas
3 -4 cups mashed potatoes (See Note *)
2 cups milk
3 cups shredded cheddar cheese
1 teaspoon salt
1/2 teaspoon white pepper

Steps:

Fry bacon in heavy stock-pot; remove, drain, crumble, then set bacon aside.
Saute onion, celery, and carrots in stockpot in a small amount of reserved bacon fat; add mushrooms and zucchini and continue sauteeing for 2 minutes.
Add water; cover stock pot and simmer until vegetables are tender.
Add corn, peas, mashed potatoes, and milk and heat through.
Add cheese and stir until melted; season, and serve hot.
*Note:For this recipe I like to use mashed potato flakes prepared according to package directions using 2 2/3 c water, 1/4 c margarine, 1 tsp salt, 1 c milk, and 2 2/3 c potato flakes to make 3 1/3 cups/8 servings.

Nutrition Facts : Calories 266.4, Fat 15.3, SaturatedFat 7.5, Cholesterol 37, Sodium 632.9, Carbohydrate 23.7, Fiber 2.5, Sugar 3.9, Protein 10.8

HARVEST BEAN CHOWDER

Harvest Bean Chowder image

Make and share this Harvest Bean Chowder recipe from Food.com.

Provided by Dancer

Categories Chowders

Time 2h50m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups great northern beans
water
meaty ham bone or smoked ham hock
1 medium onion, chopped
1 clove garlic, crushed
1 medium potato, diced
2 carrots, sliced
1 cup chopped celery
1/2 cup chopped green pepper
3 tablespoons flour
3 cups milk
salt and pepper

Steps:

Soak beans according to directions, using either method.
Drain beans and measure liquid.
Add water to make 1 1/2 quarts.
Place beans, liquid, ham bone, onion and garlic in large kettle.
Simmer 1 1/2 to 2 hours, or until tender.
Add potato, carrots, celery and green pepper.
Simmer 30 minutes longer.
Remove ham bone.
Cut up meat and return to soup.
Thicken with flour blended with a little cold water.
Add milk and heat gently.
Season to taste with salt and pepper.

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