Potato Green Bean And Bacon Chowder Food

SOUTHERN-STYLE GREEN BEANS WITH BACON AND NEW POTATOES

Steps:

• In a large saucepan or medium Dutch oven, cook bacon over medium heat until it has rendered most of its fat and has begun to brown, about 5 minutes. Add the onion and saute until translucent, about 5 minutes. Add the green beans and potatoes and enough water to just cover them. Bring to a boil, then reduce the heat to low. Season with salt and pepper, to taste, then cover the pan and simmer until the beans are very tender, about 1 hour, stirring occasionally and adding more water if necessary to keep the beans covered. As the beans get close to being done they will become quite fragile, so take care when stirring.

GREEN BEAN, POTATO, AND BACON SOUP

Steps:

• In a large pot or Dutch oven, cook bacon pieces until slightly crispy. Remove bacon with a slotted spoon and drain excess fat, but don't wipe the bottom clean.
• Add onion to the pot and sauté in bacon drippings until soft.
• While the bacon and onions are cooking, boil the potatoes until tender. Drain water and slightly mash. Set aside.
• Steam green beans until slightly tender. Set aside.
• When the beans and potatoes are done, add the bacon back in the pot, add green beans and mashed potatoes, and cover with the milk and cream. Stir to combine.
• Warm for a bit until heated through, taking care not to boil.
• Add salt and pepper to taste.
• Serve hot, garnishing each bowl with snipped chives, if desired.

COUNTRY POTATO CHOWDER

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp; remove with a slotted spoon to paper towels. Drain, reserving 2 tablespoons drippings. , In the drippings, saute onion and celery until tender. Sprinkle with flour and stir until blended. Gradually add cream. stir in the potatoes, soup, parsley, Worcestershire sauce, seasoned salt and pepper. Bring to a boil; cook and stir for 1 minute. Reduce heat; cover and simmer for 25 minutes, stirring occasionally., Add carrots and beans. Cover and simmer 15 minutes longer or until vegetables are tender. Stir in corn and reserved bacon; heat through.

POTATO BACON CHOWDER

Steps:

• Place potatoes in a small saucepan and cover with the water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender., Meanwhile, in a large skillet, cook bacon until crisp; remove to paper towels to drain and set aside., In the same skillet, saute onion and celery in drippings until tender; drain. Add to undrained potatoes. Stir in the soup, milk, sour cream, salt and pepper. Cook over low heat for 10 minutes or until heated through (do not boil)., Crumble bacon; set aside 1/4 cup. Add remaining bacon to soup along with parsley. Sprinkle with reserved bacon.

EASY BEANS & POTATOES WITH BACON

Steps:

• In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings. Cover and refrigerate bacon until serving., In a 5-qt. slow cooker, combine the remaining ingredients; stir in reserved drippings. Cover and cook on low for 6-8 hours or until potatoes are tender. Stir in bacon; heat through.

POTATO, GREEN BEAN & BACON SOUP

Steps:

• Peel and cut potatoes into 1/8s. Boil either on your stove or in the microwave until tender. Drain water and slightly mash. Set aside.
• Steam green beans until slightly tender. Set aside.
• n your dutch oven, cook bacon pieces until slightly crispy, remove bacon with a slotted spoon, drain excess fat, but don't wipe the bottom clean.
• Add onion to dutch oven and sauté in drippings until soft.
• Add bacon back in, add green beans, mashed potatoes, and cover with milk and cream.
• Warm for a bit until heated through, taking care not to boil.
• Salt & Pepper to taste.

BACON, POTATO AND BEAN CHOWDER

Steps:

• Heat oil in large pot.
• Cook bacon, onion and garlic for 3 minutes.
• Add potatoes, cook further 5 minutes.
• Stir in can of three bean mix and stock.
• Bring to the boil, reduce heat and simmer till potatoes are tender.
• Season and stir in cream.

BACON AND POTATO CHOWDER

Steps:

• Fry bacon until crisp, and chop. Drain and use paper towel to soak up excess fat.
• In a large pot, sautee onion and garlic with 2 tbsp bacon drippings.
• Add potatoes, water, bouillon cubes to pot.
• Heat to boiling, then cover and simmer until potatoes are cooked, then add bacon.
• Mix flour with a small amount of evaporated milk, making a paste.
• Gradually stir in remaining milk.
• Add to potato mixture.
• Cook over medium heat until mixture comes to a boil and thickens.
• Stir often to ensure the soup doesn't burn on the bottom of the pot.

POTATO AND BEAN CHOWDER

Steps:

• Spray large pot with cooking spray and heat over medium heat.
• Add onion, celery, green pepper, red pepper and garlic.
• Saute about 5 minutes, till vegetables are crisp-tender.
• Add water, potato, tomatoes, garbanzo, kidney, and white beans, beef broth and pepper.
• Bring to boil, reduce heat and simmer about 30 minutes, till potatoes are tender, stirring occasionally.
• Sprinkle with parmesan cheese.

BACON-POTATO CORN CHOWDER

Steps:

• In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1-1/2 teaspoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender., Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil over high heat. Reduce heat to medium; cook, uncovered, 10-15 minutes or until tender. Drain, reserving 1 cup potato water., Add corn, milk, salt, pepper, potatoes and reserved potato water to saucepan; heat through. Stir in bacon and onion.

BACON POTATO CHOWDER

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels. Saute onions and celery in the drippings until tender; drain. , Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until tender. Drain; set potatoes aside. In the same pan, melt butter. Stir in flour until smooth; gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. , Reduce heat; add onion mixture, potatoes, carrots, salt and pepper. Cook for 10 minutes or until heated through. Sprinkle with bacon.