Sunday Night Potato Chowder Food

LOADED BAKED POTATO CHOWDER

Steps:

• Begin by prepping the ingredients. Dice onion into bite size pieces. Mince the garlic. Wash and chop the potatoes into bite size pieces. Shred the cheddar cheese and dice the green onions. Finally, dice bacon into bite size pieces.
• Add a splash of oil into a large stock pot and let it get warm on medium heat. Once the pot is hot, add the bacon and cook until crispy, about 3-4 minutes, stirring occasionally to make sure it doesn't burn. You might have to do it in batches!
• Once the bacon is crispy, remove it onto a paper towel lined plate. If there is an abundance of bacon grease, remove some of that as well. Leave some for flavor!
• To the pot, add in the chopped onion and a pinch of salt. Cook for 3-4 minutes.
• Add in the garlic and cook for 1 minute.
• Add in the flour and stir until it coats the veggies and cook for 1 minute. Add in the other spices and have it coat the veggies as well.
• Add in the chicken broth and whisk to combine, making sure to get all the bits of bacon off the bottom of the pot.
• Add in the potatoes. Let boil gently for 10-15 minutes or so until the potatoes are fork tender.
• Once potatoes are fork tender, turn down the heat a bit and add in the half and half, sour cream and cheese and most of the bacon - leave some to garnish! Mix together and let heat up but not come to a boil. Taste and adjust seasoning if needed.
• Serve immediately once soup is warmed in bowls - garnish with green onions, extra bacon bits and extra shredded cheese

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.

POTATO CHOWDER

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.

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.

SWEET POTATO CHOWDER

Steps:

• Cook the bacon in a large stockpot over medium heat until it begins to crisp. Spoon off the bacon fat, except for a thin coating. Add the peppers and onion to the bacon and continue cooking, stirring frequently, until the vegetables are tender.
• Add the sweet potatoes, chicken broth, and chipotles and simmer, covered, 15 minutes or until the potatoes are tender. Stir in the corn, milk, and salt; heat through. Serve with quesadillas and garnish with cilantro.
• Heat tortillas in a preheated 350 degree F oven until warm. Top each with some shredded Monterey Jack and a few cilantro leaves. Top each with another tortilla. Heat until cheese is melted.
• Yield: 4 servings

CHEESY HAM AND CORN CHOWDER

Steps:

• Stir chicken broth, carrots, chicken bouillon, bay leaves, sea salt, pepper, thyme, marjoram, and garlic powder together in a Dutch oven; bring to a boil, reduce heat to medium, and cook for 10 minutes. Add potatoes and onion; cook for 10 minutes more. Add celery; cook until all vegetables are fork tender, about 10 minutes more.
• Melt butter in a saucepan over low heat. Remove from heat and whisk flour into butter until smooth. Return saucepan to medium heat; gradually add milk to butter mixture, whisking constantly, and cook until mixture thickens, 6 to 7 minutes.
• Stir milk mixture into vegetable mixture; add corn, Cheddar cheese, and ham, reduce heat to low, and simmer until ham is heated through and cheese melts, 10 to 15 minutes.

SUNDAY NIGHT POTATO CHOWDER

Steps:

• Cut bacon into 1-inch pieces; cook in a 4-quart saucepan over medium-high heat, stirring, until crisp.
• Transfer bacon to paper towel-lined plate to drain; pour off all the drippings from the saucepan.
• Add tater tots to saucepan and cook over low heat, stirring constantly, for 1-2 minutes, until they thaw a bit.
• Add in the drained bacon pieces, corn, milk, chicken broth; cook, stirring, over medium-high heat, until the chowder comes to a boil.
• Lower heat to low, cover, and simmer 12-15 minutes or until tater tots are soft, stirring and mashing them as they cook.
• When done, the chowder will have some chunks of potato in it.
• Serve in individual bowls and sprinkle with pepper (and salt, if necessary).