Cheesy Potato Chowder Recipes

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 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 POTATO AND CORN CHOWDER

Steps:

• In large saucepan, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.
• Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
• Stir in corn and chiles; return to boiling. Dissolve gravy mix in milk; stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted.

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.

CHEESY POTATO CHOWDER

Steps:

• In a large kettle, cook potatoes and carrots in chicken broth until tender, about 10 minutes. Add the cheese, dill weed, salt and pepper. Cook and stir until cheese is melted. Add bacon, reserving 1/2 cup, and milk. Heat through. Top individual bowls with reserved bacon.

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.

LOADED BAKED POTATO CHOWDER

Steps:

• Heat a soup pot over medium heat
• Cut the bacon in half and cook it in the soup pot, drain out on to a paper towel and wipe out the excess bacon fat, but leaving any stuck on bacon bits
• Chop up the bacon into small bits
• Add the olive oil, onion and garlic to the pot, saute for 3-5 minutes
• Mix in 2 tbsp flour, stirring for 1 minute
• Pour in the chicken broth, let it come to a boil
• Add the potatoes, bacon, carrots and corn
• Cover and simmer on med/low 10-15 minutes or until the potatoes are tender (add an extra splash of chicken broth if the liquid gets too low)
• Turn the heat off
• Add the half and half, sharp cheddar cheese and sour cream, stirring well in between each addition
• Serve and top with chives
• Add salt to taste if needed

CHEESY POTATO-CORN CHOWDER

Steps:

• In 5- quart Dutch oven, place potatoes; add just enough water to cover. Heat to boiling. Reduce heat; cover and simmer 10-15 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, garlic, salt and pepper. Heat to boiling. Reduce heat to medium; cook uncovered 2 minutes.
• 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 and corn until cheese is melted.
• To serve, ladle chowder into bowls; top with scallions.

LOADED CHEESY, BACON, CORN, AND POTATO CHOWDER

Steps:

• To a large Dutch oven or stockpot, add the bacon and cook over medium-high heat until crisp, about 10 minutes; stir intermittently. Using a slotted spoon, remove bacon from pot and place on paper towels; set aside. Keep the bacon grease in the stockpot. You could drain some off if desired but I didn't because there are a lot of vegetables that need to sauté in it.
• Add the onion, carrots, celery, and sauté for about 7 to 9 minutes, or until vegetables begin to soften. Stir intermittently.
• Add the garlic and sauté for another 1 to 2 minutes.
• Add the flour and whisk constantly until lightly browned, about 1 minute.
• Add the chicken broth, milk, potatoes, thyme, oregano, salt, pepper, optional cayenne, and bring to a boil. Allow chowder to boil fairly rapidly for about 15 minutes or until potatoes are fork-tender; stir intermittently. At any time while the chowder is boiling, if the overall liquid level is lower than you like and the chowder is too thick, adding a cup of extra chicken broth (or milk or water) is okay. At the end you will adjust the seasoning levels.
• After potatoes are soft, add the corn, and boil for 1 to 2 minutes to warm the corn through.
• Reduce the heat to low, add most of the bacon bits (reserve about 1/4 cup for garnishing), and add the cheese slowly, and stir continuously until melted and combined.
• Add the parsley and stir to combine.
• Taste chowder and add salt to taste. It will vary based on how salty the brand of chicken broth used is, how salty the bacon and cheese are, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, herbs, etc.), garnish with bacon and cheese if desired, and serve immediately.

LOADED CHEESY CHICKEN POTATO CHOWDER

Steps:

• To a large Dutch oven or stockpot, add the oil and heat over medium-high heat to warm.
• Add the onion, carrots, celery, and sauté for about 7 to 9 minutes, or until vegetables begin to soften. Stir intermittently.
• Add the garlic and sauté for another 1 to 2 minutes.
• Add the flour and whisk constantly until lightly browned, about 1 minute.
• Add the chicken broth, milk, and whisk constantly until slightly thickened, about 1 to 2 minutes.
• Add potatoes, thyme, oregano, salt, pepper, optional cayenne, and bring to a boil. Allow chowder to boil fairly rapidly for about 15 minutes or until potatoes are fork-tender; stir intermittently. At any time while the chowder is boiling, if the overall liquid level is lower than you like and the chowder is too thick, adding a cup of extra milk is okay. At the end you will adjust the seasoning levels.
• After potatoes are soft, add the chicken, corn, and boil for 1 to 2 minutes to warm the chicken and corn through.
• Reduce the heat to low, add the cheese slowly, and stir continuously until melted and combined.
• Add the parsley and stir to combine.
• Taste chowder and add salt to taste. I added another teaspoon but this will vary based on how salty the brand of chicken broth used is, how salty the rotisserie chicken and cheese are, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, herbs, etc.) and serve immediately.

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.