Best 4 Potato Cabbage Chowder Recipes
In the realm of culinary delights, few dishes evoke the warmth and comfort of a hearty and flavorful chowder. This delectable soup finds its roots in the kitchens of New England, where resourceful cooks transformed humble ingredients into a symphony of flavors. Our potato and cabbage chowder is a testament to this tradition, embodying the essence of New England cuisine.
With its creamy broth, tender potatoes, and crisp cabbage, this chowder is a symphony of textures and flavors that will tantalize your taste buds. The addition of bacon lends a smoky richness, while the onion, celery, and carrot provide a base of aromatic sweetness. A touch of garlic and thyme adds depth and complexity, while a splash of cream infuses the chowder with a velvety smoothness.
Our recipe includes detailed instructions and helpful tips to guide you through the process of creating this culinary masterpiece. Whether you're a seasoned cook or just starting your culinary journey, we've got you covered. So, gather your ingredients, prepare your cooking utensils, and embark on a culinary adventure that will leave you craving for more.
POTATO CABBAGE CHOWDER
HOME ALONE? Well, Here is a recipe for supper tonight and lunch tomorrow. The yield on this chowder is only 5 cups, just enough. This chowder is QUICK, EASY, TASTY, and has all those GOOD for you VEGGIES.
Provided by Sandylee
Categories Chowders
Time 30m
Yield 5 cups
Number Of Ingredients 7
Steps:
- In medium saucepan, combine broth and potatoes.
- Bring to a boil.
- Reduce heat, cover and simmer 8 minutes or until tender.
- Cool slightly.
- Place 1 cup potato mixture in blender,.
- Add milk, cover and blend 30 seconds.
- Return to saucepan.
- Stir in remaining ingredients.
- Cook over medium heat 5 minutes or until cabbage is crisp-tender.
POTATO AND CABBAGE CASSEROLE
I have fond memories of Mom making this home-style supper in our farmhouse kitchen. The mild cabbage flavor appeals to everyone. - Nancy Mathiowetz, Hector, Minnesota.
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first six ingredients. Crumble beef over mixture; toss gently. Transfer to a greased 3-qt. baking dish. Spread soups over top. , Cover and bake at 350° for 1-1/2 hours or until the meat is no longer pink and the vegetables are tender.
Nutrition Facts : Calories 228 calories, Fat 8g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 677mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 4g fiber), Protein 13g protein.
HAM, POTATO, AND CABBAGE CHOWDER
Was looking for a way to use leftover ham and cabbage my father-in-law had grown in his garden and here is what I came up with. My hubby ate three bowls until he couldn't eat anymore.
Provided by Sherri at the Beach
Categories Chowders
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in big pot and simmer for at least one hour or until potatoes and cabbage are tender.
- Remove 1/4 of the chowder to a tall container ( like a sugar storage) and hand mix until smooth and creamy and return to pot and serve. If you dont have a hand mixer or immersion blender, pour into blender and blend until smooth. Beware of blending hot soups for splatter.
- Serve hot with saltine crackers on the side, if desired.
Nutrition Facts : Calories 443, Fat 17.8, SaturatedFat 9.2, Cholesterol 66.9, Sodium 2570.2, Carbohydrate 43.6, Fiber 7.1, Sugar 7.6, Protein 28
POTATO AND CABBAGE SOUP
I traced this hearty soup recipe to my great-grandmother, whose parents were potato farmers in Ireland. My mom served many a bowlful of this soup while I was growing up, and I've done the same for my family.-Pat Rimmel, Ford City, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 14 servings (about 3-1/2 quarts).
Number Of Ingredients 9
Steps:
- In a large saucepan or Dutch oven, saute onion in butter until tender. Add the water, cabbage, potatoes, bouillon, pepper and garlic. Cover and simmer for 20-25 minutes or until potatoes are tender. Stir in ham; heat through.
Nutrition Facts : Calories 131 calories, Fat 5g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 1078mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 2g fiber), Protein 9g protein.
Tips:
- Choose the right potatoes: For a creamy chowder, use starchy potatoes like Russet or Yukon Gold.
- Cut the potatoes into small pieces: This will help them cook evenly and quickly.
- Don't overcrowd the pot: If you add too many potatoes to the pot, they will not cook evenly.
- Season the chowder to taste: Add salt and pepper to taste, and feel free to add other seasonings like garlic powder, onion powder, or paprika.
- Serve the chowder hot: Chowder is best served hot, so make sure to reheat it thoroughly before serving.
Conclusion:
Potato cabbage chowder is a hearty, flavorful, and healthy soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a comforting and delicious meal, give potato cabbage chowder a try. You won't be disappointed!
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