Best 4 Potato Chowder Soup I Recipes
Indulge in the comforting warmth of a hearty potato chowder soup, brimming with tender chunks of potatoes, savory vegetables, and a luscious broth infused with herbs and spices. This classic soup is a delightful symphony of flavors, textures, and aromas that will transport you to a cozy haven of culinary bliss. Dive into the creamy indulgence of a traditional potato chowder, or embark on a culinary adventure with variations like the smoky bacon-infused version, the cheesy broccoli-enriched rendition, the zesty Mexican-inspired chowder, or the vegan delight brimming with plant-based goodness. Each recipe promises a unique taste experience, catering to diverse preferences and dietary needs. Let your taste buds embark on a journey as you explore the diverse world of potato chowder soup, discovering new favorites along the way.
Check out the recipes below so you can choose the best recipe for yourself!
POTATO CHOWDER
One of the ladies in our church quilting group brought this savory potato soup to a meeting, and everyone loved how the cream cheese and bacon made it so rich. It's easy to assemble in the morning so it can simmer on its own all day. -Anna Mayer, Fort Branch, Indiana
Provided by Taste of Home
Time 8h15m
Yield 12 servings (3 quarts).
Number Of Ingredients 8
Steps:
- In a 5-qt. slow cooker, combine the first 5 ingredients. Cover and cook on low for 8-10 hours or until potatoes are tender. , Add cream cheese; stir until blended. Garnish with bacon and chives if desired.
Nutrition Facts : Calories 179 calories, Fat 9g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 690mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein.
OLD FASHIONED POTATO CORN CHOWDER
This thick and creamy potato corn chowder is a classic, hearty soup that can be easily made with ingredients on hand.
Provided by Sara Garska
Categories Soup
Time 40m
Number Of Ingredients 9
Steps:
- In a large heavy-bottomed saucepan, cook the bacon and onion, until the bacon is browned and the onion is tender.
- Add the water, potatoes, and corn and cook at a simmer until the potatoes are tender (about 20 minutes).
- Stir in milk, butter, pepper, and salt.
- Bring to a gentle boil, turn off heat, and serve.
Nutrition Facts : Calories 191 kcal, Carbohydrate 25 g, Protein 6 g, Fat 8 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 23 mg, Sodium 1052 mg, Fiber 3 g, Sugar 8 g, UnsaturatedFat 3 g, ServingSize 1 serving
CORN AND POTATO CHOWDER
Steps:
- Sling the butter into a soup kettle and melt over medium-high heat. Add the bacon and cook till crisp. Scoop out the bacon and drain on paper towels. Save for later--don't nibble too much.
- Pour off all but 1/4 cup of fat from the pot. Toss in the onions and peppers, seasoning them with a pinch of salt and pepper. Cook till soft and then throw in the garlic, cooking it all for 1 minute more. Sprinkle on the flour and mix into the veggies. Dump in the broth and potatoes. Cover the pot and bring to a boil; then lower the heat and simmer for 10 to 12 minutes, or till the potatoes are tender. Add the shredded carrots and corn. Cover and simmer everything 5 to 6 minutes longer to blend the flavors.
- Stir in the half-and-half. Season with the thyme, cayenne, some more salt, and lots of freshly ground black pepper to taste. Sprinkle with parsley and the bacon bits you've been saving. Give it one last stir, and ladle it up piping hot.
POTATO CHOWDER
This is another VERY QUICK and EASY, yet VERY TASTY soup. This recipe was handed down to me by my mother (who would usually rather eat out than cook). My family loves this with a salad and bread. It is comforting on a cold winter day.
Provided by Trisha W
Categories Chowders
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in large sauce pan.
- Sauté carrots and onion until soft, not brown.
- Stir in potatoes, broth, salt and pepper.
- Bring to a boil, simmer 10 minutes or until potatoes are tender.
- Stir in cream and heat through.
- Thicken with flour water.
Nutrition Facts : Calories 492.2, Fat 28.4, SaturatedFat 17, Cholesterol 80, Sodium 1406.4, Carbohydrate 49.3, Fiber 4, Sugar 2.8, Protein 12.6
Tips:
- For a creamy chowder, use a combination of milk and cream. For a lighter chowder, use all milk.
- To make the chowder ahead of time, cook it according to the recipe and then let it cool completely. Store the chowder in an airtight container in the refrigerator for up to 3 days. When ready to serve, reheat the chowder over medium heat until warmed through.
- To freeze the chowder, cook it according to the recipe and then let it cool completely. Pour the chowder into freezer-safe containers, leaving 1 inch of headspace at the top. Seal the containers and freeze for up to 3 months. When ready to serve, thaw the chowder overnight in the refrigerator or at room temperature for several hours. Reheat the chowder over medium heat until warmed through.
- For a more flavorful chowder, use homemade chicken or vegetable broth instead of water.
- Add a variety of vegetables to the chowder, such as carrots, celery, onions, and peas.
- For a heartier chowder, add some cooked chicken, bacon, or sausage.
- Season the chowder to taste with salt, pepper, and other spices, such as garlic powder, onion powder, and paprika.
- Serve the chowder hot with a side of bread or crackers.
Conclusion:
Potato chowder is a delicious and comforting soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a potato chowder that is sure to please everyone at your table.
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