Potato Spinach Chowder Recipes

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POTATO SPINACH CASSEROLE



Potato Spinach Casserole image

This simple recipe goes great with chicken, pork or steak.

Provided by LISA B7

Categories     Side Dish     Potato Side Dish Recipes

Time 40m

Yield 8

Number Of Ingredients 8

7 large potatoes, peeled and cubed
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup sour cream
¼ cup butter
2 tablespoons chopped green onions
2 teaspoons salt
¼ teaspoon black pepper
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 2 quart casserole dish.
  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain and mash.
  • In a large bowl combine mashed potatoes, spinach, sour cream, butter, green onions, salt and pepper. Spoon into prepared dish.
  • Bake for 15 minutes. Top with cheese and bake 5 minutes longer.

Nutrition Facts : Calories 430.2 calories, Carbohydrate 61.2 g, Cholesterol 42.7 mg, Fat 17 g, Fiber 6.3 g, Protein 10.8 g, SaturatedFat 10.5 g, Sodium 766.3 mg, Sugar 2.9 g

SPINACH POTATO SOUP



Spinach Potato Soup image

When your clan is hungry, hot and hearty soup surely fills the bill...not to mention stomachs! You'll find the spinach is a colorful addition to ordinary potato soup.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 8

2 cups cubed peeled potatoes (1/2-inch pieces)
1-1/2 cups water
1 tablespoon dried minced onion
1 teaspoon chicken bouillon granules
1/2 teaspoon garlic salt
1 cup thinly sliced fresh or chopped frozen spinach
1 cup heavy whipping cream
1/4 teaspoon ground nutmeg

Steps:

  • In a saucepan, combine the potatoes, water, onion and bouillon; bring to a boil. Cook until potatoes are tender, about 10 minutes. Stir in the remaining ingredients. Cook until spinach is wilted and mixture is heated through.

Nutrition Facts : Calories 280 calories, Fat 22g fat (14g saturated fat), Cholesterol 82mg cholesterol, Sodium 469mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.

HAM, POTATO, CORN AND SPINACH CHOWDER



Ham, Potato, Corn and Spinach Chowder image

So, I am home by myself and starving. I got to thinking about soup I had as a child with farmer's sausage and potato. While I am living in Canada again for the first time in years and actually have farmer's sausage in my freezer, I also had left over ham. So, here is my take on a hearty, yummy soup that most people can probably make with leftovers from a big ham dinner. Give it a whirl, I think you will be pleased. Note that I added a kind of weird ingredient of greek sour cream because I thought it would add a nice sourness to the soup (kind of like buttermilk) and I happened to have some in the house. I think regular sour cream (but probably not lowfat) would work too.

Provided by pokergirl33

Categories     Chowders

Time 30m

Yield 6-8 cups, 4-6 serving(s)

Number Of Ingredients 13

2 cups left-over ham
1 left-over baked potato (although if you don't have this you could certainly peel and boil some first)
1 tablespoon butter
onion flakes (weird right? but I didn't have any fresh onions....)
garlic powder
flour
milk
chicken broth
salt
pepper
frozen spinach, nuggets (2)
dill (to taste)
2 cups corn (I used the gold or white corn from Kroger or Fred Meyer)

Steps:

  • melt about 1 tablespoon of butter in a pan (real butter is sooo much better than margarine, trust me on this).
  • add in about a teaspoon of onion flakes to rehydrate and soften.
  • when the butter gets a bit brown add 2 tablespoons of flour.
  • whisk together until you have "cooked" the flour (about 30 seconds).
  • add 2 cups of milk and whisk until smooth.
  • add a cup of chicken broth. I actually used chicken bouillon because that is what I had.
  • add one heaping tablespoon of greek sour cream (see notes about using regular sour cream instead).
  • Add 2 nuggets of chopped frozen spinach.
  • let simmer on low while you prepare the rest of the ingredients.
  • add a couple shakes of garlic powder.
  • I put in A LOT of black pepper but do it to your taste.
  • Add dill to taste as well, I used dry because that is what I had, but fresh would be super good.
  • Chop up about 2 cups of ham into bite sized pieces.
  • open the corn and drain.
  • peel one big left over baked potato and chop into bite sized pieces.
  • Add all the ham, potato and corn.
  • Taste and add extra dill, pepper if desired. I added another tablespoon of sour cream because I thought it would taste good.
  • Let simmer until all the ingredients are hot and the spinach is dispersed throughout.
  • and eat!

CHEESY ITALIAN SAUSAGE POTATO CHOWDER



Cheesy Italian Sausage Potato Chowder image

This is the bomb. I added a bunch of spinach to it, and it just added to the flavor. I used whole milk and didn't bother peeling my potatoes. Yum. Serving size is estimated.

Provided by AmyZoe

Categories     < 60 Mins

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 8

1/2 cup diced yellow onion
1 lb loose mild Italian sausage
1/2 teaspoon extra virgin olive oil
4 cups peeled and diced potatoes
3 cups chicken stock or 3 cups chicken broth
1 cup diced celery
1 cup heavy cream or 1 cup milk
1 cup shredded cheddar cheese

Steps:

  • In a pan, heat the olive oil over medium heat.
  • When hot, add the onions. Saute until translucent and add the Italian sausage. Break apart the sausage with a spoon and stir occasionally. When the sausage is brown remove from heat.
  • In a soup pan, combine the potatoes, chicken stock, and celery. Over medium-high heat, bring to a boil.
  • Reduce heat to medium and simmer for 20 minutes, or until the potatoes are tender.
  • Use a slotted spoon to transfer the cooked sausage and onions to the soup pot. Add the cream and cheddar cheese, stirring until all ingredients are combined and warm again. Serve with additional cheddar cheese and green onions sprinkled on top.

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