HARVEST VEGETABLE CHOWDER
Enjoy this country-style creamy stew packed with varied veggies and cheddar cheese - a delicious slow cooked dinner!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 9h10m
Yield 6
Number Of Ingredients 12
Steps:
- Mix potatoes, rutabaga, celery, onion, water and bouillon granules in 4- to 5-quart Crock-Pot slow cooker. Cover and cook on low heat setting about 8 hours or until vegetables are tender.
- Rinse frozen vegetables with cold water to separate; drain. Stir vegetables, soup, milk and dill weed into mixture in slow cooker.
- Cover and cook about 1 hour or until vegetables are tender and chowder is hot. Serve chowder sprinkled with cheese and pepper.
Nutrition Facts : Calories 340, Carbohydrate 32 g, Cholesterol 50 mg, Fat 2, Fiber 4 g, Protein 17 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1610 mg
HEARTY BEAN CHOWDER
A meal in itself. This recipe could easily be made meatless. I sometimes serve it over rice for a whole meal, or by itself as a hearty soup.
Provided by Adam Pack
Categories Soups, Stews and Chili Recipes Chowders
Time 2h30m
Yield 8
Number Of Ingredients 13
Steps:
- In a large pot over medium high heat, saute the bacon until crisp. Remove the bacon and some of the fat; drain and set aside. Keep about 2 tablespoons of fat in the pot, add the flour and stir well to form a roux. Heat the roux until it is a dark brownish color, about 5 minutes.
- Add the onions, celery, sesame oil and carrots to the roux and saute for 2 minutes, stirring well. Add the garlic and heat for 2 more minutes. Add the water and stir well. Finally, add the white beans, black beans, cayenne pepper to taste and ground black pepper to taste.
- Bring to a boil, reduce heat to medium low and simmer for 2 hours, or until the vegetables and beans are tender and the soup is the consistency you want. If the veggies aren't tender but its too thick, you can always add more water. Return the bacon to the soup and season with salt to taste.
Nutrition Facts : Calories 313.6 calories, Carbohydrate 40.3 g, Cholesterol 14.3 mg, Fat 10.9 g, Fiber 8.8 g, Protein 14.8 g, SaturatedFat 3.4 g, Sodium 204.8 mg, Sugar 2.7 g
HARVEST CHOWDER
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
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
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
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.
HARVEST CHOWDER
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
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.
HARVEST CORN CHOWDER
This rich, creamy chowder is so good you won't believe it starts with canned soup and frozen vegetables. It showcases tender chunks of halibut, but salmon or most any type of whitefish will do. I double the recipe for large gatherings, and guests almost lick the pot clean!-Mary Davis, Palmer, Alaska
Provided by Taste of Home
Categories Lunch
Time 45m
Yield about 12 servings (3-1/2 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onion in butter until tender. Add the cream-style corn, kernel corn, potatoes, soup and mushrooms. Stir in milk. Add green and red peppers. Season with pepper. , Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Garnish with bacon.
Nutrition Facts : Calories 265 calories, Fat 9g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 993mg sodium, Carbohydrate 37g carbohydrate (8g sugars, Fiber 4g fiber), Protein 14g protein.
GARDEN HARVEST CHOWDER
Make and share this Garden Harvest Chowder recipe from Food.com.
Provided by Shirl J 831
Categories Chowders
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Fry bacon, celery,onion and carrots in 6qt pot till bacon is semi-crispy and veggies are tender.
- Add water and peas, cook 15 minutes ofer medium heat till peas are tender.
- Add remainging ingredients except cheese.
- Cook over medium heat, stirring occassionally, till heated through.
- Add cheese, stirring till melted, but not boiling.
BROWN BEAN CHOWDER
This bean chowder is similar to chili. It's one of the most popular dishes at Tulsa Public Schools. Those of us growing up in the 60's and 70's remember it fondly as a favorite treat. A real stick-to-your-ribs comfort food. Tradition dictates that it is served with cinnamon rolls. This was given to me by my grandmother who was a dietician/cook for over 40 years.
Provided by Tonysgirl
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 3h10m
Yield 12
Number Of Ingredients 11
Steps:
- Place the beans and water in a large pot. Bring to a boil, and cook until the beans are almost tender, about 1 1/2 hours. Season with 1 1/2 teaspoons of chili powder, and 1 1/2 teaspoons of salt.
- While the beans are cooking, crumble the ground beef into a large skillet over medium-high heat. Add onion and garlic; cook and stir until onion is tender and meat is browned. Drain off excess grease, and stir in the tomato puree, 1 tablespoon chili powder, 1 tablespoon salt and bread crumbs. Stir into the pot with the beans, adding more water if needed to achieve your desired thickness. Taste and adjust seasonings if you like before serving.
Nutrition Facts : Calories 253.3 calories, Carbohydrate 34.9 g, Cholesterol 23 mg, Fat 5.8 g, Fiber 9.8 g, Protein 16.6 g, SaturatedFat 2 g, Sodium 1116.5 mg, Sugar 2.9 g
BEAN CHOWDER
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
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
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