Potato Chowder Soup Easy Delicious Food

POTATO SOUP OR CHOWDER

Potato Soup or Chowder image

A belly-warming meal and a half. Ready to eat in just a few minutes from the pressure cooker.

Provided by TJ Hisway

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 11

Ingredients

6 potatoes, cut into cubes, or more as needed
2 ½ cups chicken stock
1 cup diced onion
1 cup chopped carrots
1 cup chopped celery
2 tablespoons all-purpose flour
2 teaspoons salt
1 teaspoon ground black pepper
1 (15.25 ounce) can whole kernel corn, drained
1 cup cooked turkey ham, cut into 1/4-inch cubes
2 cups shredded Cheddar cheese

Steps:

Combine potatoes, chicken stock, onion, carrots, celery, flour, salt, and pepper in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Stir in corn and turkey ham. Add Cheddar cheese; stir until melted.

Nutrition Facts : Calories 450.5 calories, Carbohydrate 58.9 g, Cholesterol 57.6 mg, Fat 14.9 g, Fiber 7.6 g, Protein 23.6 g, SaturatedFat 8.6 g, Sodium 1567.9 mg, Sugar 6.7 g

POTATO CHOWDER

Potato Chowder image

One of the ladies in our church quilting group brought this savory potato soup to a meeting, and everyone loved how the cream cheese and bacon made it so rich. It's easy to assemble in the morning so it can simmer on its own all day. -Anna Mayer, Fort Branch, Indiana

Provided by Taste of Home

Categories Dinner Lunch

Time 8h15m

Yield 12 servings (3 quarts).

Number Of Ingredients 8

Ingredients

8 cups diced potatoes
3 cans (14-1/2 ounces each) chicken broth
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/3 cup chopped onion
1/4 teaspoon pepper
1 package (8 ounces) cream cheese, cubed and softened
1/2 pound sliced bacon, cooked and crumbled, optional
Minced chives, optional

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.

Nutrition Facts : Calories 179 calories, Fat 9g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 690mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein.

POTATO CHOWDER SOUP I

Potato Chowder Soup I image

This is a creamy, cheesy soup that is easy and delicious! Great in bread bowls.

Provided by Thea

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 10

Ingredients

2 cups peeled and diced potatoes
½ cup diced carrots
½ cup diced celery
¼ cup chopped onion
1 teaspoon salt
¼ cup butter
2 cups milk
¼ cup all-purpose flour
2 (15 ounce) cans whole kernel corn, drained
2 ½ cups shredded Cheddar cheese

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.

Nutrition Facts : Calories 359.1 calories, Carbohydrate 34.4 g, Cholesterol 57.2 mg, Fat 19.7 g, Fiber 3.1 g, Protein 14.8 g, SaturatedFat 12.1 g, Sodium 900.8 mg, Sugar 7.2 g

CORN AND POTATO CHOWDER

Corn and Potato Chowder image

Provided by Food Network

Categories main-dish

Yield Feeds 6 to 8

Number Of Ingredients 15

Ingredients

1 tablespoon butter
1/4 pound bacon, diced
1 cup chopped onion
3/4 cup chopped green pepper
Kosher salt and black pepper
1 tablespoon minced garlic
2 tablespoons flour
4 cups chicken broth or stock
4 cups peeled, finely diced all-purpose potato
1 1/2 cups shredded carrot
2 cups fresh or frozen corn kernels
1 cup half-and-half
1/2 teaspoon dried thyme
Pinch of cayenne pepper
2 tablespoons chopped fresh Italian parsley

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.

POTATO CHOWDER

Potato Chowder image

This is another VERY QUICK and EASY, yet VERY TASTY soup. This recipe was handed down to me by my mother (who would usually rather eat out than cook). My family loves this with a salad and bread. It is comforting on a cold winter day.

Provided by Trisha W

Categories Chowders

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons butter
1/2 cup shredded carrot
1/2 cup frozen onion
3 cups frozen southern style hash brown potatoes
1 (14 ounce) can chicken broth
1 teaspoon salt
1/8 teaspoon pepper
2 cups half-and-half (1 pint carton)

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.

Nutrition Facts : Calories 492.2, Fat 28.4, SaturatedFat 17, Cholesterol 80, Sodium 1406.4, Carbohydrate 49.3, Fiber 4, Sugar 2.8, Protein 12.6

BACK-TO-BASICS EASY POTATO SOUP

Back-to-Basics Easy Potato Soup image

Only 6 simple ingredients and you have this rib-sticking vegetarian potato soup. It's super creamy (no cream or roux necessary) and comforting - yet SO easy to make!

Provided by Kare for Kitchen Treaty

Categories Soup

Time 35m

Number Of Ingredients 8

Ingredients

4-5 medium russet potatoes (about 3 pounds) (peeled and diced; about 6 cups diced))
1 medium onion, diced (about two cups diced)
2 stalks celery, diced (about 1 cup diced)
1 carrot, peeled and diced (about 1/2 cup diced)
1 cup milk (2% dairy milk or unsweetened plain almond milk are both great)
1 teaspoon kosher salt + more to taste
1/4 teaspoon freshly ground black pepper + more to taste
1/4 cup chopped fresh parsley (optional)

Steps:

To a 4-quart or larger dutch oven or soup pot, add the potatoes, onion, celery, and carrots. Add water to approximately 1/2 inch below the top of the vegetables.
Set on stove and turn to high.
Bring to a boil. Reduce heat to low and cover. Simmer until all of the vegetables are soft, stirring occasionally - about 20 minutes.
Using a potato masher, carefully mash most of the soup (it's going to be hot!), leaving a few chunks for texture.
Stir in the milk and the parsley. Add 1 teaspoons salt and 1/4 teaspoon pepper. Taste and add more salt and pepper if desired. (I usually add about one more teaspoon of salt - potato soup takes a lot of salt! But you may wish to use less. Or more!)
Serve. The soup will thicken as it cools.
To store, refrigerate in an airtight container. Reheat in soup pot. If the soup is very thick upon reheating, it can be thinned out with some water.

Nutrition Facts : ServingSize 2 cups, Calories 228 kcal, Sugar 7 g, Sodium 648 mg, Fat 2 g, SaturatedFat 1 g, Carbohydrate 46 g, Fiber 4 g, Protein 7 g, Cholesterol 6 mg