Best 2 Autumn Chowder Delicious Recipes

Autumn chowder is a hearty and flavorful soup that is perfect for a cold fall day. It is made with a variety of vegetables, including potatoes, carrots, celery, and onions, as well as chicken or turkey. The soup is simmered in a creamy broth until the vegetables are tender and the flavors have melded together. This chowder is a great way to use up leftover chicken or turkey, and it can also be made with fresh or frozen vegetables.

This article includes three different recipes for autumn chowder:

* **Classic Autumn Chowder**: This recipe is a classic chowder made with chicken, vegetables, and a creamy broth.
* **Loaded Baked Potato Chowder**: This recipe is a twist on the classic autumn chowder, with the addition of bacon, cheese, and sour cream.
* **Slow Cooker Autumn Chowder**: This recipe is perfect for busy weeknights, as it can be made in a slow cooker.

All of these recipes are easy to follow and make a delicious and satisfying meal.

Check out the recipes below so you can choose the best recipe for yourself!

AUTUMN CHOWDER ~ DELICIOUS

Autumn Chowder ~ Delicious image

Make up a pot of this tasty soup, when your forecast is calling for a chilly day...it's sure to warm the soul. I love making all sorts of chowders and this ones been long over due. I love the combination of potatoes. Enjoy!

Provided by Cassie *

Categories Other Main Dishes

Time 45m

Number Of Ingredients 13

Ingredients

1/2 lb thick, smoked bacon, cut into about 1/2 - 1 inch pieces
1 large onion, chopped
2 - 3 bay leaves
1 1/2 lb baby yukon gold potatoes, sliced 1/4 inch thick ~ i leave the skin on mine, then cut each slice into 4ths
1 - 2 medium sweet potatoes - peeled and cubed 1/4 inch
40 oz chicken broth or enough to cover the potatoes
salt & pepper to taste
a couple pinches, nutmeg & dried thyme
1 Tbsp brown sugar
1 1/2 Tbsp fresh parsley, chopped or can use dried
1/2 c green onion, sliced
24 oz frozen sweet corn, thawed and cooked slightly, then drained
1 c each - evaporated milk & heavy cream or half n half

Steps:

1. Prepare potatoes, and place in cold water until ready to use.
2. In a large stock pot, over medium heat, brown bacon, but not crispy.
3. Add chopped onion, bay leaves and cook until soft, but not brown. Drain off most of the bacon fat. Leave some.
4. Add potatoes to the pot and stir to combine with onion and bacon.
5. Pour enough chicken stock to cover potatoes and bring to a simmer. Continue simmering until potatoes are fork tender.
6. In a small dish get seasonings ready - salt, pepper, thyme, nutmeg, brown sugar, parsley and green onions.
7. Once potatoes are tender add the blend of seasonings and corn. Stir to combine. Now, pour in the cream & evaporated milk.
8. Continue cooking until all is heated through....ladle out into bowls and enjoy the deliciousness.

AUTUMN CHOWDER

Autumn Chowder image

I found this in the fall TOH magazine. It looks awesome. I havent tried yet but I will as soon as it starts getting cold outside.I will probably use more bacon than what the recipe calls for but its up to you.

Provided by tinkerbelle79

Categories Chowders

Time 40m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

2 slices bacon, diced
1/4 cup chopped onion
1 medium red potatoes, diced
1 cup milk
1 carrot, thinly sliced
1/2 cup water
3/4 teaspoon chicken bouillon granule
2/3 cup frozen corn
1/8 teaspoon pepper
2 1/2 teaspoons all-purpose flour
2 tablespoons cold water
3/4 cup shredded cheddar cheese

Steps:

In a saucepan,cook bacon over med heat until crisp;remove to paper towels and reserve.
Drain,reserving 1 teaspoon drippings.
In the drippings,saute onion until tender.
Add potato,carrot,water and bouillon.
Bring to a boil.
Reduce heat;cover and simmer for 15-20 min or until veggies are almost tender.
Stir in the milk,corn and pepper.
Cook 5 min longer.
Combine flour and cold water until smooth;gradually whisk into soup.
Bring to a boil;cook and stir for 1-2 min or until thickened.
Remove from heat;stir in cheese until melted.
Sprinkle with the bacon.
Enjoy!

Nutrition Facts : Calories 491.1, Fat 23.3, SaturatedFat 13.1, Cholesterol 67.1, Sodium 615.3, Carbohydrate 53.5, Fiber 5.8, Sugar 4, Protein 21.8

Tips:

Use Fresh Ingredients: Whenever possible, use fresh vegetables, herbs, and seafood for the best flavor.
Choose the Right Type of Corn: Fresh corn on the cob is ideal, but you can also use frozen or canned corn. If using canned corn, be sure to drain and rinse it well.
Don't Overcook the Vegetables: The vegetables should be cooked until tender but still have a little bit of a bite to them.
Use a Good Quality Stock: The stock is the base of the chowder, so it's important to use a good quality stock. You can use chicken, vegetable, or seafood stock, depending on your preference.
Season to Taste: Be sure to taste the chowder and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs.
Garnish Before Serving: Just before serving, garnish the chowder with fresh herbs, crumbled bacon, or a dollop of sour cream.

Conclusion:

Autumn chowder is a delicious and hearty soup that's perfect for a cold fall day. It's easy to make and can be tailored to your own taste preferences. Experiment with different vegetables, herbs, and spices to create a chowder that you'll love.