Harvestchowder Recipes

HARVEST CORN CHOWDER

Harvest Corn Chowder image

This rich, creamy chowder is so good you won't believe it starts with canned soup and frozen vegetables. It showcases tender chunks of halibut, but salmon or most any type of whitefish will do. I double the recipe for large gatherings, and guests almost lick the pot clean!-Mary Davis, Palmer, Alaska

Provided by Taste of Home

Categories Lunch

Time 45m

Yield about 12 servings (3-1/2 quarts).

Number Of Ingredients 12

Ingredients

1 medium onion, chopped
1 tablespoon butter
2 cans (14-3/4 ounces each) cream-style corn
4 cups whole kernel corn
4 cups diced peeled potatoes
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 jar (6 ounces) sliced mushrooms, drained
3 cups milk
1/2 medium green pepper, chopped
1/2 to 1 medium sweet red pepper, chopped
Pepper to taste
1/2 pound bacon, cooked and crumbled

Steps:

In a large saucepan, saute onion in butter until tender. Add the cream-style corn, kernel corn, potatoes, soup and mushrooms. Stir in milk. Add green and red peppers. Season with pepper. , Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Garnish with bacon.

Nutrition Facts : Calories 265 calories, Fat 9g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 993mg sodium, Carbohydrate 37g carbohydrate (8g sugars, Fiber 4g fiber), Protein 14g protein.

HARVEST CHOWDER

Harvest Chowder image

This is a hearty soup recipe that my brother in law introduced me to. It is very easy and I don't think I have met a person who does not like it. It is great served with some crusty bread or some piping hot corn bread.

Provided by psychotammymom

Categories Chowders

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs ground beef
1 medium onion, chopped
2 (15 ounce) cans Rotel tomatoes & chilies
2 (15 ounce) cans whole kernel corn
2 (16 ounce) cans pinto beans
2 (15 ounce) cans diced tomatoes
2 lbs Velveeta cheese

Steps:

Brown ground beef with onions. Add salt and pepper to taste. drain.
Mix in remaining ingredients. Do NOT drain the canned good.
Heat until cheese is melted and soup is thoroughly heated.

HARVEST CHOWDER

Harvest Chowder image

A delightful medley of wholesome ingredients come together in this comforting autumn favorite. Serve with toasted bread for a very satisfying main dish.

Provided by Debs Recipes

Categories Chowders

Time 1h

Yield 2 quarts, 16 serving(s)

Number Of Ingredients 15

Ingredients

1/2 lb bacon
1 cup onion, chopped
1 cup celery, chopped
1 cup carrot, chopped
1/2 cup mushroom, roughly chopped
2 small zucchini, chopped
2 cups water
1 (15 ounce) can corn, drained
1 (15 ounce) can creamed corn
1/2 cup frozen peas
3 -4 cups mashed potatoes (See Note *)
2 cups milk
3 cups shredded cheddar cheese
1 teaspoon salt
1/2 teaspoon white pepper

Steps:

Fry bacon in heavy stock-pot; remove, drain, crumble, then set bacon aside.
Saute onion, celery, and carrots in stockpot in a small amount of reserved bacon fat; add mushrooms and zucchini and continue sauteeing for 2 minutes.
Add water; cover stock pot and simmer until vegetables are tender.
Add corn, peas, mashed potatoes, and milk and heat through.
Add cheese and stir until melted; season, and serve hot.
*Note:For this recipe I like to use mashed potato flakes prepared according to package directions using 2 2/3 c water, 1/4 c margarine, 1 tsp salt, 1 c milk, and 2 2/3 c potato flakes to make 3 1/3 cups/8 servings.

Nutrition Facts : Calories 266.4, Fat 15.3, SaturatedFat 7.5, Cholesterol 37, Sodium 632.9, Carbohydrate 23.7, Fiber 2.5, Sugar 3.9, Protein 10.8

HARVEST CORN CHOWDER

Harvest Corn Chowder image

All the taste of a bountiful harvest of corn in a quick and creamy chowder is ready in just 35 minutes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 8

Number Of Ingredients 9

Ingredients

1/2 pound bacon, cut up
1 medium onion, chopped (1/2 cup)
2 medium celery stalks, chopped (1 cup)
2 tablespoons Gold Medal™ all-purpose flour
4 cups milk
1/8 teaspoon pepper
1 can (14.75 ounces) cream-style corn
1 can (15 to 16 ounces) whole potatoes, drained and diced
Chopped fresh parsley

Steps:

Cook bacon in 3-quart saucepan until crisp. Drain fat, reserving 3 tablespoons in saucepan. Cook onion and celery in bacon fat about 2 minutes; remove from heat.
Stir in flour. Cook over medium heat, stirring constantly, until mixture is bubbly; remove from heat.
Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Stir in pepper, corn and potatoes. Heat until hot. Stir in bacon. Sprinkle each serving with parsley.

Nutrition Facts : Calories 200, Carbohydrate 28 g, Cholesterol 15 mg, Fat 1, Fiber 3 g, Protein 9 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 450 mg

HARVEST VEGETABLE CHOWDER

Harvest Vegetable Chowder image

Enjoy this country-style creamy stew packed with varied veggies and cheddar cheese - a delicious slow cooked dinner!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 9h10m

Yield 6

Number Of Ingredients 12

Ingredients

2 large russet potatoes, cut into 3/4-inch pieces (3 cups)
1 medium rutabaga or sweet potato, peeled and cut into 3/4-inch pieces (2 cups)
3 medium stalks celery, cut into 1/2-inch slices (1 1/2 cups)
1 large onion, coarsely chopped (1 cup)
4 cups water
4 teaspoons vegetable bouillon granules
2 cups any frozen vegetable blend (such as broccoli, cauliflower and carrots)
1 can (10 3/4 ounces) condensed Cheddar cheese soup
1 cup milk
1 teaspoon dried dill weed
2 cups shredded Colby or Cheddar cheese (8 ounces)
Freshly ground pepper, if desired

Steps:

Mix potatoes, rutabaga, celery, onion, water and bouillon granules in 4- to 5-quart Crock-Pot slow cooker. Cover and cook on low heat setting about 8 hours or until vegetables are tender.
Rinse frozen vegetables with cold water to separate; drain. Stir vegetables, soup, milk and dill weed into mixture in slow cooker.
Cover and cook about 1 hour or until vegetables are tender and chowder is hot. Serve chowder sprinkled with cheese and pepper.

Nutrition Facts : Calories 340, Carbohydrate 32 g, Cholesterol 50 mg, Fat 2, Fiber 4 g, Protein 17 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1610 mg

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