Cheesy Potato Bell Pepper Chowder Recipes

DELICIOUS CHEESY POTATO CHOWDER RECIPE

Steps:

• Heat butter/oil in a large stockpot over low heat.
• Add garlic, celery and onion. Saute until softened and translucent.
• Add potatoes, 1 c. broth, parsley, salt, and pepper. Cook 10 min. over med. Heat.
• Mix softened cream cheese, flour, milk and remaining 2 c. broth by hand mixer or whisk until smooth. Add to the stock pot and continue cooking over med. Heat, stirring frequently until heated through and thickened.
• Add shredded cheese and corn. Stir well to mix in. Let simmer until cheese is melted.
• Pour into serving bowls and top with bacon crumbles. Top with additional cheese if desired.
• *A dash of red hot sauce, stirred in adds extra punch.

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.

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.

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.

EASY CHEESY POTATO CHOWDER

Steps:

• Heat uncooked Potatoes, Sauce Mix, corn, water, milk and chicken to boiling in Dutch oven, stirring constantly; reduce heat.
• Cover and simmer 15 minutes, stirring occasionally
• Stir in cheese; sprinkle with Topping.

CORN, SAUSAGE AND BELL PEPPER CHOWDER

Steps:

• Melt butter in heavy large Dutchoven over medium high heat.
• Add onion, both peppers and garlic and saute until tender about 15 minutes.
• Add broth, potatoes, pepper and cumin.
• Bring to boil, reduce heats and simmer until potatoes are tender, about 30 minutes.
• Puree half of corn in processor.
• Add pureed corn, remaining corn, sausage, milk and cream to chowder.
• Simmer about 20 minutes.
• Season to taste.

DELICIOUS CORN, POTATO AND BELL PEPPER CHOWDER

Steps:

• In a saucepan sauté onion and garlic in butter for about 3 minutes or until tender.
• Add cream-style corn, corn kernels, potatoes, soup and canned mushrooms.
• Stir in half and half.
• Add green and red bell peppers.
• Season with salt, black pepper and cayenne pepper (if using).
• Simmer for 45 minutes or until veggies are tender.
• Garnish with cooked bacon then sprinkle with parmesan cheese if desired.