Cheesy Chowder Recipes

CHEESY CHICKEN-VEGETABLE CHOWDER

Steps:

• Melt butter in large saucepan over medium heat. Add onion; cook 2 to 3 minutes or until crisp-tender, stirring frequently.
• Add all remaining ingredients except cheese. Bring to a boil. Reduce heat; cover and simmer 8 to 10 minutes or until potatoes and vegetables are tender.
• Add cheese; cook over medium-low heat until cheese is melted and smooth, and soup is thoroughly heated, stirring occasionally.

CHEESY POTATO CHOWDER

Steps:

• In 5-quart Dutch oven, place potatoes; add just enough water to cover. Heat to boiling. Reduce heat; cover and simmer 10 to 15 minutes or until potatoes are very tender. Drain. Reserve 1 cup potatoes; return remaining potatoes to saucepan. In small bowl, mash reserved potatoes with fork; return to saucepan.
• Stir in broth, salt and pepper. Heat to boiling. Add broccoli. Return to boiling; cook uncovered 4 minutes, stirring occasionally. Reduce heat to medium.
• In small bowl, stir flour into milk with wire whisk until well mixed. Add milk mixture to potato mixture, stirring constantly. Cook over medium heat, stirring frequently, until mixture thickens and boils. Stir in cheese until melted and smooth. Stir in sour cream and green onions; cook until thoroughly heated.
• To serve, ladle soup into bowls.

CHEESY CATFISH CHOWDER

Steps:

• In a Dutch oven over medium heat, melt butter and saute the onion until tender. Pour in chicken broth and water. Mix in celery, carrots, and potatoes. Cook 10 minutes, stirring occasionally, until vegetables are tender.
• In a small bowl, whisk together 1 1/2 cups milk and cake flour. Mix into the Dutch oven.
• Mix remaining milk, celery salt, salt, and pepper into the Dutch oven. Stirring occasionally, continue cooking the mixture about 10 minutes, until thickened.
• Stir catfish into the mixture, and cook 5 minutes, or until fish is easily flaked with a fork. Mix in Cheddar cheese, and cook another 5 minutes, until melted.

CHEESY CORN CHOWDER

Steps:

• In a Dutch oven, cook bacon and onion over medium heat until onion is tender. Add the water, potatoes, carrots and bouillon; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., Stir in corn and pepper. In a large bowl, whisk flour and milk until smooth; add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses; cook and stir until melted.

CHEESY HAM CHOWDER

Steps:

• In a dutch oven or large soup kettle cook bacon over medium heat until crisp.
• Drain.
• In the leftover drippings, saute onion and carrots until tender.
• Stir in flour until blended.
• Gradually add milk and water.
• Bring to a boil.
• Cook and stir for 2 minutes or until thickened.
• Add the potatoes, corn, bouillon and pepper.
• Reduce heat, simmer, uncovered for 20 minutes or until potatoes are tender.
• Add cheese and ham.
• Heat until cheese is melted.
• Stir in bacon.

CHEDDAR BROCCOLI POTATO SOUP

Steps:

• In a large pot over medium heat, melt 1 1/2 Tbsp of the butter. Add carrots, celery and onion and saute 3 - 4 minutes. Add garlic and saute 30 seconds longer.
• Stir in chicken broth, potatoes and thyme and season with salt and pepper to taste. Bring to a boil over medium-high heat, then reduce heat to medium, cover with lid and cook 15 minutes. Stir in broccoli and cook 5 minutes longer or until veggies are tender.
• Meanwhile, melt remaining 4 Tbsp butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly 1 minute. While whisking vigorously, slowly pour in milk (whisk well until no lumps remain).
• Cook stirring constantly until mixture begins to thicken, stir in heavy cream. Remove from heat and once all veggies are tender pour into the soup and stir. Remove from heat and stir in cheddar and parmesan cheese until melted. Serve warm.

BROCCOLI-CHEESE CHOWDER

Steps:

• Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring often, for 2 minutes.
• Add broth and broccoli stems; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more. Transfer 2 cups of the chowder to a bowl and mash; return to the pan.
• Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted and the chowder is heated through, about 2 minutes. Season with salt.

CHEESY CHICKEN CHOWDER RECIPE

Steps:

• Heat 1 Tbs cooking oil in a Dutch oven or large pot.
• Add chicken and cook until chicken has been cooked through, about 5 minutes. Take out and set aside.
• Pour in an additional 1 Tbs oil to the same pan and cook onion, carrots, and bell pepper until tender, about 5-7 minutes.
• Stir in chicken broth, potatoes, salt, pepper, garlic powder, and Italian seasoning.
• Bring to a boil. Once boiling, turn down heat, cover, and simmer for 15 minutes or until potatoes are tender. Add chicken back into the pot and allow to heat through.
• In a separate bowl, combine cornstarch with heavy whipping cream and whisk until all the lumps are gone or mostly gone. Pour cornstarch mixture into chowder and stir.
• Take off heat and stir in cheese until melted and the mixture has thickened.
• Serve warm and garnish with parsley, shredded cheese, and bacon crumbles (optional).

MARILYN'S CHEESY CLAM CHOWDER

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp. Remove bacon, drain on paper towels, and crumble. Reserve. Drain clams, reserve juice.
• Cook and stir carrot, celery, and onion in bacon fat until onion is transparent.
• Stir in flour, cornstarch, potatoes, salt, and pepper. Cook and stir until mixture is bubbly. Add reserved clam liquor to clam juice to measure 3 1/2 cups; stir juice and milk into the vegetable mixture. Heat just to boiling, and reduce heat to simmer. Cook, stirring occasionally, until mixture thickens.
• Add clams, potatoes, and cheese; stir until cheese is melted. Sprinkle with reserved bacon, and garnish with chopped parsley.

CHEESY POTATO CHOWDER

Steps:

• Combine water, potatoes, celery and carrot in medium saucepan. Bring to boil. Reduce heat and simmer uncovered until veggies are tender (about 10 minutes).
• Meanwhile, melt butter in a large saucepan over medium heat.
• Cook and stir onions in butter until onions are tender but not brown (about 2 minutes).
• Stir in flour, salt and pepper (and cayenne if using). Cook and stir about 1 minute.
• Stir in milk and potato mix.
• Cook and stir over medium heat until bubbly.
• Stir in cheeses and caraway seeds.
• Reduce heat to low and simmer uncovered until cheeses are melted and mixture is hot, stirring constantly.

KETO CHEESY CHICKEN CHOWDER

Steps:

• Cube cooked chicken and set aside. (Rotisserie chicken is a huge time-saver.)
• In a 6 quart or larger stock pot, melt butter over medium heat. Add celery and onions. Sauté 3-4 minutes. Add garlic and sauté an additional minute.
• Add chicken stock/broth, cauliflower florets, turnips, salt, pepper, optional red pepper flakes, and heavy cream. Increase heat to medium-high and bring to a boil. Cover and reduce heat to simmer.
• In a small mixing bowl, slowly sprinkle xanthan gum into ½ cup of hot water, whisking constantly until smooth. Whisk into chowder.
• Simmer, covered, for 15 minutes, stirring occasionally. Add cubed chicken and return to simmer.
• Remove from heat and stir in cheese.
• Garnish with red pepper, chives, and shredded cheese, if desired.

CHEESY CHICKEN CHOWDER

Steps:

• In a 4-quart saucepan, bring chicken broth to a boil. Reduce heat; add the potatoes, carrots, celery, onion, salt and pepper. Cover and simmer for 12-15 minutes or until vegetables are tender., Meanwhile, melt butter in a medium saucepan; 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 cheese, stirring until melted; add to broth along with chicken. Cook and stir until heated through.

CHEESY CORN CHOWDER

Steps:

• In a pot, add water, potatoes, carrots, onion and salt and pepper. Bring to a boil and cook until tender.
• In large soup pot melt butter, then add flour. Cook a minute or two. Add milk and stir until smooth and thickened.
• Add the cooked veggies with the cooking water and the cheese.
• Add the corn. Drain the corn first for a thick chowder, or add the juice for a thinner chowder.
• Simmer until heated through.