Best 2 Potato Spinach Chowder Recipes

Indulge in a symphony of flavors with our delectable Potato Spinach Chowder, a culinary masterpiece that epitomizes comfort and nourishment. As the chilly breeze sweeps through the air, this heartwarming soup will envelop you in its comforting embrace. Dive into a creamy, velvety broth brimming with tender potatoes, vibrant spinach, and a medley of aromatic herbs. Savor the delicate sweetness of carrots and celery, perfectly complemented by the subtle sharpness of onion. With each spoonful, experience the harmonious blend of textures and flavors that make this chowder an irresistible treat.

Embark on a culinary journey as we explore three enticing variations of this classic dish:

1. Traditional Potato Spinach Chowder: Experience the timeless flavors of this classic recipe, featuring a rich and creamy broth, tender potatoes, spinach, and a hint of nutmeg.

2. Creamy Potato and Spinach Chowder with Bacon: Elevate your chowder with the irresistible smokiness of bacon, adding an extra layer of depth and richness to the velvety broth.

3. Vegan Potato Spinach Chowder: Indulge in a plant-based delight with this vegan variation, featuring creamy coconut milk instead of dairy, offering a rich and satisfying experience without compromising on flavor.

Whether you're a seasoned chef or a culinary novice, our detailed instructions will guide you through each step of the cooking process, ensuring success in your kitchen. Gather your ingredients, prepare your cooking utensils, and let's embark on a delicious adventure together.

Here are our top 2 tried and tested recipes!

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

Ingredients

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!

POTATO-SPINACH CHOWDER

POTATO-SPINACH CHOWDER image

Categories Potato

Yield 6

Number Of Ingredients 8

Ingredients

1 can (15 ounces) spinach or kale
1 can (14 1/2 ounces) potatoes
1/2 cup chopped green onion, divided
2 cloves garlic, chopped
1 can (14 ounces) low-sodium chicken broth
1/2 teaspoon mace
1/4 teaspoon freshly ground black pepper
1 1/4 cups plain, fat-free yogurt, divided

Steps:

Mince spinach, potatoes, 1/4 cup green onion and garlic together in a food processor, using the pulsing action. Combine the spinach-potato mixture with broth in a medium saucepan. Add mace and pepper. Blend well; heat through over medium heat. Just before serving blend in 1 cup yogurt. To serve, top the chowder with dollops of the remaining yogurt and green onion. Servings: 6 Nutritional Information Per Serving: Calories 110; Total fat 1.5g; Saturated Fat 0.5g; Cholesterol 5mg; Sodium 430mg; Carbohydrate 18g; Fiber 3g; Protein 6g

Tips:

Use fresh, quality ingredients. This will make a big difference in the flavor of your chowder.
Don't overcook the potatoes. They should be tender but still hold their shape.
Use a good quality vegetable broth or stock. This will add depth and flavor to the chowder.
Add the spinach at the end of cooking. This will help to preserve its nutrients and color.
Serve the chowder hot with a side of crusty bread or crackers.

Conclusion:

Potato spinach chowder is a delicious, hearty, and nutritious soup that is perfect for a cold winter day. It is also a great way to use up leftover potatoes and spinach. With its simple ingredients and easy preparation, this chowder is sure to become a family favorite.