Best 12 Garden Harvest Chowder Recipes

ZUCCHINI GARDEN CHOWDER

Steps:

• In a Dutch oven, saute the zucchini, onion, parsley and basil in butter until vegetables are tender. Stir in the flour, salt and pepper. Gradually stir in water. Add the bouillon and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the tomatoes, milk and corn; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until corn is tender. , Just before serving, add cheeses; stir until melted. Stir in sugar. Garnish with parsley if desired.

GARDEN HARVEST CHOWDER

Steps:

• Fry bacon, celery,onion and carrots in 6qt pot till bacon is semi-crispy and veggies are tender.
• Add water and peas, cook 15 minutes ofer medium heat till peas are tender.
• Add remainging ingredients except cheese.
• Cook over medium heat, stirring occassionally, till heated through.
• Add cheese, stirring till melted, but not boiling.

HARVEST VEGETABLE CHOWDER

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.

CHEDDAR CORN CHOWDER

Steps:

• In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
• Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.

SEAFOOD CHOWDER

Steps:

• Cut the shrimp, scallops, and monkfish into bite-sized pieces and place them in a bowl with the crabmeat.
• In a heavy-bottomed pot, melt the butter; add the carrots, onions, celery, potatoes, and corn and saute over medium-low heat for 15 minutes, or until the potatoes are barely cooked, stirring occasionally. Add the flour; reduce the heat to low and cook, stirring often, for 3 minutes. Add the Seafood Stock and bring to a boil. Add the seafood; reduce the heat and simmer, uncovered, for 7 to 10 minutes, until the fish is just cooked. Add the heavy cream, if desired, and the parsley. Add salt and pepper to taste, and serve.
• Warm the oil in a stockpot over medium heat. Add the shrimp shells, onions, carrots, and celery and saute for 15 minutes, or until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1/2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. You can make up the difference with water or wine if you need to.

VEGGIE CHOWDER

Steps:

• In a large saucepan, combine potatoes, broth, carrots and onion; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until vegetables are tender., Add corn, milk, cheese, mushrooms and pepper; cook and stir 4-6 minutes longer or until heated through. Sprinkle with bacon bits.

ZUCCHINI GARDEN CHOWDER

Steps:

• In large kettle over medium heat, saute onion, zucchini, parsley, and basil in butter until tender.
• Stir in flour, salt, and pepper.
• Gradually stir in water.
• Add bouillon and lemon juice; mix well.
• Bring to a boil; cook and stir for 2 minutes.
• Add tomatoes, milk, and corn; bring to a boil.
• Reduce heat; cover and simmer for 5 minutes or until corn is tender.
• Just before serving, stir in cheeses until melted.
• Add sugar and garnish with parsley.

HARVEST SALMON CHOWDER

Steps:

• In a large saucepan or stockpot, melt the butter over medium-high heat.
• Add the onion, celery, green pepper, and garlic and saute until translucent, about 5 minutes.
• Add the potatoes, carrots, broth, salt, pepper, and dill seed. Cover and simmer for 20 minutes.
• Add the zucchini and yellow squash and simmer for 5 minutes.
• Flake the salmon and add to the pot along with its liquid, the milk, and the corn.
• Heat to boil through before serving.

HARVEST BEAN CHOWDER

Steps:

• Soak beans according to directions, using either method.
• Drain beans and measure liquid.
• Add water to make 1 1/2 quarts.
• Place beans, liquid, ham bone, onion and garlic in large kettle.
• Simmer 1 1/2 to 2 hours, or until tender.
• Add potato, carrots, celery and green pepper.
• Simmer 30 minutes longer.
• Remove ham bone.
• Cut up meat and return to soup.
• Thicken with flour blended with a little cold water.
• Add milk and heat gently.
• Season to taste with salt and pepper.

HARVEST CHOWDER

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.

GARDEN CHOWDER

Steps:

• In a stock pot, saute green pepper and onion in butter until tender.
• Add vegetables, broth, salt, and pepper and bring to a boil.
• Reduce heat, cover and simmer 20 minutes.
• Combine flour and milk and stir slowly into soup.
• Allow to thicken at a low temperature.
• Add spices, and stir in cheddar until melted.
• Serve immediately or allow to cool and store in the freezer for OAMC.

HARVEST CHOWDER

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.