Bacon Veggie Chowder Recipes

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VEGGIE CHOWDER



Veggie Chowder image

Packed with potatoes, carrots and corn, this soup is a great healthy dinner choice. It's not too heavy, so it also makes a nice light partner for a sandwich. -Vicki Kerr, Portland, Maine

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 7 servings (1-3/4 quarts).

Number Of Ingredients 10

2 cups cubed peeled potatoes
2 cups reduced-sodium chicken broth
1 cup chopped carrots
1/2 cup chopped onion
1 can (14-3/4 ounces) cream-style corn
1 can (12 ounces) fat-free evaporated milk
3/4 cup shredded reduced-fat cheddar cheese
1/2 cup sliced fresh mushrooms
1/4 teaspoon pepper
2 tablespoons bacon bits

Steps:

  • In a large saucepan, combine potatoes, broth, carrots and onion; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until vegetables are tender., Add corn, milk, cheese, mushrooms and pepper; cook and stir 4-6 minutes longer or until heated through. Sprinkle with bacon bits.

Nutrition Facts : Calories 191 calories, Fat 5g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 505mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 2g fiber), Protein 11g protein. Diabetic Exchanges

CHICKEN AND VEGETABLE CHOWDER



Chicken and Vegetable Chowder image

Progresso® broth provides a simple addition to this chicken chowder packed with veggies - a hearty dinner.

Provided by Pillsbury Kitchens

Categories     Entree

Time 50m

Yield 8

Number Of Ingredients 10

8 slices bacon, cut into pieces
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
4 cups half-and-half
3 1/2 cups Progresso™ chicken broth (from 32-oz carton)
2 cups diced cooked chicken
1 1/2 cups mashed potato mix (dry)
1 bag (12 oz) frozen corn
6 1/2 cups frozen broccoli florets
1/4 teaspoon dried thyme leaves

Steps:

  • In Dutch oven, cook bacon over medium heat until crisp. Remove bacon from Dutch oven; drain on paper towels.
  • Reserve 2 tablespoons bacon drippings in Dutch oven. Add onion and garlic; cook and stir 4 to 6 minutes or until onion is crisp-tender.
  • Stir in bacon and remaining ingredients. Cook over medium heat 15 to 20 minutes, stirring occasionally, until thoroughly heated.

Nutrition Facts : Calories 510, Carbohydrate 56 g, Cholesterol 85 mg, Fat 2, Fiber 7 g, Protein 25 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 10 g, TransFat 1/2 g

BACON VEGGIE CHOWDER



Bacon Veggie Chowder image

When the weather gets chilly, we enjoy comfort foods like this hearty chowder. It's easy to prepare, and the aroma of it as it simmers makes my mouth water. -Sheena Hoffman, North Vancouver, British Columbia

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 4 servings.

Number Of Ingredients 12

4 bacon strips, diced
1/2 cup chopped onion
2 medium red potatoes, cubed
2 small carrots, halved lengthwise and thinly sliced
1 cup water
1-1/2 teaspoons chicken bouillon granules
2 cups whole milk
1-1/3 cups frozen corn
1/4 teaspoon pepper
2 tablespoons all-purpose flour
1/4 cup cold water
1-1/4 cups shredded cheddar cheese

Steps:

  • In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 teaspoons drippings. , Saute onion in drippings until tender. Add the potatoes, carrots, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are almost tender., Stir in the milk, corn and pepper. Cook 5 minutes longer. Combine flour and cold water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Sprinkle with bacon.

Nutrition Facts :

VEGETABLE BACON CHOWDER



Vegetable Bacon Chowder image

This is a delicious creamy vegetable soup with bacon.

Provided by sal

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

Time 45m

Yield 5

Number Of Ingredients 9

6 slices bacon
3 cups water
3 cups shredded red cabbage
1 cup chopped carrot
1 cup cubed potatoes
1 cup diced celery
1 (9 ounce) package frozen green beans
1 cup milk
3 tablespoons all-purpose flour

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • In a stockpot or large saucepan, combine the water, cabbage, carrot, potatoes, celery and green beans. Bring to a boil and let simmer for 20 minutes. Stir together the milk and flour, pour into the soup and mix well. Simmer for another half an hour or until thick. Serve warm with biscuits.

Nutrition Facts : Calories 262.8 calories, Carbohydrate 21 g, Cholesterol 26.8 mg, Fat 16.3 g, Fiber 4 g, Protein 8.3 g, SaturatedFat 5.7 g, Sodium 350.1 mg, Sugar 7 g

CORN CHOWDER WITH BACON



Corn Chowder with Bacon image

Make your next Corn Chowder extra tasty by using the bacon drippings to make the soup base and after cutting the kernels off, throw the corn cobs into the broth to infuse it with extra corn flavour! The potato is cooked until very soft, so the edges are starting to breakdown and this helps thicken the soup. Recipe VIDEO below.

Provided by Nagi

Time 50m

Number Of Ingredients 15

4 ears of corn
4 cups / 750g / 1.5 lb frozen or canned corn (, drained)
1 tsp butter ((or oil))
250g / 8 oz bacon (, chopped)
30g / 2 tbsp butter ((use 3 tbsp if bacon is lean))
1 garlic clove (, minced)
1 small onion (, diced (or half large onion) (yellow, brown or white))
5 tbsp flour
2 cups chicken broth (, low sodium)
3 cups milk ((I use low fat but full fat will work too))
600g / 1.2 lb potatoes (, cut into 1 cm / 2/5" cubes (about 2 large))
2 sprigs of thyme OR 1 tsp dried thyme
3/4 cup cream ((Note 1))
3/4 cup shallots / scallions (, green part finely sliced)
Salt and finely ground pepper to taste

Steps:

  • Cut the corn off the cob. This is how I do it: Place a small ramekin in a large bowl. Place corn on the ramekin then cut the corn off. See video. Keep naked cobs.
  • Place 1 tsp butter in a large pot over medium high heat. Add bacon and cook until golden. Use a slotted spoon to remove onto a paper towel lined plate. Leave fat in pot.
  • Lower heat to medium high. Add 2 tbsp butter, once melted, add garlic and onion. Cook for 2 - 3 minutes until onion is translucent.
  • Add flour and mix it in. Cook, stirring, for 1 minute.
  • Add broth, milk, potatoes, thyme and bay leaf. Break naked cobs into 2 or 3 and add into the liquid. Put the lid on and simmer for 25 minutes (adjust heat so it's simmering energetically but not bubbling like crazy or super gently).
  • Remove lid, remove corn cobs. Add corn and cook for 5 minutes or until cooked to your taste.
  • Stir through cream and 3/4 of the bacon and shallots. Adjust salt and pepper to taste. Ladle into bowls and garnish with remaining bacon and shallots.

Nutrition Facts : ServingSize 523 g, Calories 620 kcal

SOUTHWESTERN CORN CHOWDER



Southwestern Corn Chowder image

Make this Southwestern corn chowder for a cozy dinner at home! This vegetarian corn chowder recipe is fresh, wholesome and delicious. Recipe yields 8 cups or 4 generous bowls.

Provided by Cookie and Kate

Categories     Soup or stew

Time 50m

Number Of Ingredients 19

1 tablespoon extra-virgin olive oil
8 ears of fresh sweet corn, shucked (or 6 cups frozen corn kernels)
1 pound red potatoes, cut into 3/4" cubes (about 3 cups)
1 large red onion, chopped
1 poblano pepper (optional)*, seeds and ribs removed, chopped
1 red bell pepper, chopped
2 celery ribs, chopped
3/4 teaspoon salt, divided, to taste
1/2 teaspoon chili powder
2 medium cloves garlic, pressed or minced
4 cups (32 ounces) vegetable broth
2 cups water
1 bay leaf
2 tablespoons unsalted butter, cut into 4 pieces
1/4 cup chopped cilantro
1/4 cup crème fraîche or sour cream or Greek yogurt**
1 tablespoon fresh lime juice
Freshly ground black pepper, to taste
Suggested garnishes: Grated sharp cheddar cheese, thinly sliced green onion, additional cilantro leaves and/or a tiny pinch of chili powder

Steps:

  • In a medium/large Dutch oven or soup pot, warm the olive oil over medium heat until shimmering. Add the corn, potatoes, onion, poblano, bell pepper, celery, ½ teaspoon of the salt, and ½ teaspoon chili powder. Stir to combine. Cook until the onions are tender and translucent, about 7 to 10 minutes, stirring every couple of minutes.
  • Add the garlic and cook until fragrant, about 30 seconds to 1 minute, while stirring constantly. Add the broth and water and stir to combine. Drop in the bay leaf.
  • Bring the mixture to a boil over high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer for 20 to 25 minutes, stirring occasionally. It's not done until the potatoes are fully cooked through and very easily pierced through with a fork.
  • Remove the pot from the heat. Using kitchen tongs, remove the bay leaf. Carefully transfer about 3 cups of the soup (about half liquid, half solids) to a blender. Securely fasten the lid and be careful to avoid the hot steam as you blend until completely smooth. Add the butter and blend again.
  • Pour the mixture back into the pot. Add the cilantro, crème fraîche (see note if using sour cream or Greek yogurt) and lime juice. Stir to combine. Season with the remaining 1/4 teaspoon salt and be generous with the black pepper, to taste. If you'd like more spice, add up to 1/2 teaspoon more chili powder, to taste.
  • Divide the chowder into bowls and top with garnishes of your choice. Leftover chowder will keep well in the refrigerator, covered, for up to 5 days or for several months frozen.

Nutrition Facts : ServingSize 1 of 4 large bowls, no garnishes, Calories 513 calories, Sugar 26 g, Sodium 1051.6 mg, Fat 19.1 g, SaturatedFat 8.6 g, TransFat 0 g, Carbohydrate 83.9 g, Fiber 10.1 g, Protein 13.4 g, Cholesterol 35.3 mg

CORN CHOWDER RECIPE



Corn Chowder Recipe image

This fresh corn chowder recipe is loaded with summer produce at its peak of freshness. This is a crowd-pleasing chowder that is perfect for entertaining on cool summer nights.

Provided by Natasha of NatashasKitchen.com

Categories     Easy/Medium

Time 45m

Number Of Ingredients 13

4 cups chicken broth
1 1/2 cups milk
1 cup heavy cream
4 cups corn kernels (from 4-5 ears corn) (reserve cobs for stock)
4 oz (4 slices) bacon, chopped
1 large onion (finely diced (1 1/2 cup))
1 large carrot (cut into 1/4" dice (1 cup))
3 stalks celery (finely diced (1 cup))
1 lb Yukon potatoes (3 medium, peeled and cut into 1/4" thick pieces)
2-3 tsp sea salt (or to taste)
1/4 tsp black pepper
1/4 tsp cayenne pepper (or to taste)
2 Tbsp Chives (chopped, to garnish)

Steps:

  • Cut the kernels from the cobs and set kernels aside for making chowder.* Place the bare cobs in a stockpot.
  • Add 4 cups broth, 1 1/2 cups milk, and 1 cup cream to pot. Bring to a boil then reduce heat and simmer un-covered 20 minutes while making the chowder. Use tongs to remove and discard cobs before using corn stock in step 3.
  • Place a 5 Qt dutch oven over medium/high heat. Add chopped bacon and cook stirring occasionally until browned. Remove bacon bits with a slotted spoon and set aside.
  • In the same pot, add chopped onion, celery and carrot to the bacon fat and cook uncovered, stirring occasionally, until onion is soft (7-8 min).
  • Add sliced potatoes, 4 cups corn kernels, 2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp cayenne pepper. Pour corn stock into the pot, bring to a light boil then simmer uncovered 10-15 minutes or until potatoes are tender. Season with salt and pepper to taste**. Ladle into bowls and garnish with reserved bacon and chopped chives.

Nutrition Facts : Calories 321 kcal, Carbohydrate 30 g, Protein 10 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 53 mg, Sodium 767 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

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