Cold Weather Potato Chowder With Caraway Cheese Food

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CHEESY VEGETABLE CHOWDER



Cheesy Vegetable Chowder image

If you love cheese and you love vegetables, you'll love this soup!

Provided by CANDICEC56

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 45m

Yield 32

Number Of Ingredients 14

7 cups water
9 cubes chicken bouillon, crumbled
6 potatoes, cubed
2 cloves garlic, minced
1 large white onion, chopped
1 bunch celery, chopped
3 cups chopped carrots
2 (15 ounce) cans whole kernel corn
2 (15 ounce) cans peas
2 cups chopped fresh green beans
½ cup butter
½ cup all-purpose flour
3 cups milk
1 pound processed cheese, cubed

Steps:

  • In a large pot over medium heat, combine water, bouillon, potatoes and garlic. Bring to a boil, then stir in onion, celery and carrots. Reduce heat and simmer 15 minutes.
  • Stir in corn, peas and green beans and continue to cook on low heat.
  • Meanwhile, in a medium saucepan over medium heat, melt butter. Whisk in flour all at once to form a roux and let cook 10 seconds. Whisk in milk, a little at a time, and cook, stirring, until mixture is thick and bubbly. Stir in cheese until melted. Pour this mixture into the large soup pot, stir well and heat through.

Nutrition Facts : Calories 170.5 calories, Carbohydrate 21.2 g, Cholesterol 21 mg, Fat 7.4 g, Fiber 3 g, Protein 6.4 g, SaturatedFat 4.3 g, Sodium 810.3 mg, Sugar 5.1 g

CHEESY POTATO CHOWDER



Cheesy Potato Chowder image

This chowder was invented by my niece, who took a basic potato soup recipe and added some of her own ingredients. The results were "souperb"! I was a cook at the time, and I tried her recipe at work. It was the hit of the season!

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 10-12 servings (3 quarts).

Number Of Ingredients 9

8 to 12 medium potatoes, peeled and cubed
3 carrots, diced
2 cans (14-1/2 ounces each) chicken broth
1 pound process cheese (Velveeta), cubed
1 teaspoon dill weed
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 pound bacon, cooked and crumbled, divided
3 cups milk

Steps:

  • In a large kettle, cook potatoes and carrots in chicken broth until tender, about 10 minutes. Add the cheese, dill weed, salt and pepper. Cook and stir until cheese is melted. Add bacon, reserving 1/2 cup, and milk. Heat through. Top individual bowls with reserved bacon.

Nutrition Facts : Calories 347 calories, Fat 15g fat (8g saturated fat), Cholesterol 46mg cholesterol, Sodium 1283mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 3g fiber), Protein 20g protein.

CHEDDAR, CORN & POTATO CHOWDER



Cheddar, Corn & Potato Chowder image

Curry gives this just the right amount of zip without being overpowering. I especially like all the veggies in the recipe. My kids always loved it, even when they were young, and I always had to make a double or triple batch to make sure we had enough leftovers.-Becky Ruff, McGregor, Iowa

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 15

1/4 cup butter, cubed
2 celery ribs, chopped
2 medium carrots, sliced
1 medium green pepper, finely chopped
1 medium onion, chopped
1/4 cup all-purpose flour
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup 2% milk
1 carton (32 ounces) chicken broth
1 pound potatoes (about 2 medium), peeled and cubed
1 can (8-3/4 ounces) whole kernel corn, drained
2 cups shredded cheddar cheese
1 tablespoon minced fresh parsley

Steps:

  • In a 6-qt. stockpot, heat butter over medium heat. Add celery, carrots, green pepper and onion; cook and stir 3-4 minutes or until onion is tender. Stir in flour and seasonings until blended., Gradually stir in milk. Add broth, potatoes and corn; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until potatoes are tender., Stir in cheese until melted; remove from heat. Puree soup using an immersion blender. Or, cool slightly and puree in batches in a blender; return to pot and heat through. Stir in parsley.

Nutrition Facts : Calories 366 calories, Fat 22g fat (13g saturated fat), Cholesterol 66mg cholesterol, Sodium 1311mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 3g fiber), Protein 14g protein.

CHEESY POTATO CHOWDER



Cheesy Potato Chowder image

One of my goals in life is to make as many delicious things from potatoes as possible...They're so CHEAP! I absolutely could not believe how good this was. I'm a beginning cook, so it was a little intimidating how attentive I had to be to the chowder-making process, but that's just the way chowders are--and this was SO worth it. I've cooked it for everyone I know, so they think I'm some kind of fancy kitchen goddess. It's simply lovely to make on a chilly night (isn't it pleasant to huddle near delicious-smelling steam rising off of yummy food when it's cold out there?), and I like to serve it with beer bread. I often add more veggies than the recipes calls for, and have used all different kinds of cheeses as well.

Provided by Serah B.

Categories     Chowders

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 14

1 1/2 cups water or 1 1/2 cups vegetable broth
3 medium potatoes, peeled and cubed
1 stalk celery
1 medium carrot, chopped
1/4 cup butter
1 medium onion, chopped
1/4 cup all-purpose flour
1 teaspoon salt (or to taste)
1/8 teaspoon pepper (or to taste)
1/8 teaspoon cayenne pepper (optional)
4 cups milk
8 ounces shredded mild cheddar cheese
4 ounces swiss cheese
1/2 teaspoon caraway seed

Steps:

  • Combine water, potatoes, celery and carrot in medium saucepan. Bring to boil. Reduce heat and simmer uncovered until veggies are tender (about 10 minutes).
  • Meanwhile, melt butter in a large saucepan over medium heat.
  • Cook and stir onions in butter until onions are tender but not brown (about 2 minutes).
  • Stir in flour, salt and pepper (and cayenne if using). Cook and stir about 1 minute.
  • Stir in milk and potato mix.
  • Cook and stir over medium heat until bubbly.
  • Stir in cheeses and caraway seeds.
  • Reduce heat to low and simmer uncovered until cheeses are melted and mixture is hot, stirring constantly.

Nutrition Facts : Calories 510.5, Fat 31.6, SaturatedFat 19.9, Cholesterol 100.2, Sodium 813.4, Carbohydrate 34.8, Fiber 3.2, Sugar 2.7, Protein 23

CHEESY POTATO AND CORN CHOWDER



Cheesy Potato and Corn Chowder image

Comfort food . . . hot and tasty for those cold winter days.

Provided by Jackay

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 55m

Yield 7

Number Of Ingredients 10

2 tablespoons margarine
1 cup chopped celery
1 cup chopped onion
2 (14.5 ounce) cans chicken broth
3 cups peeled and cubed potatoes
1 (15 ounce) can whole kernel corn
1 (4 ounce) can diced green chiles
1 (2.5 ounce) package country style gravy mix
2 cups milk
1 cup shredded Mexican-style processed cheese food

Steps:

  • In large saucepan, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.
  • Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
  • Stir in corn and chiles; return to boiling. Dissolve gravy mix in milk; stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted.

Nutrition Facts : Calories 289.3 calories, Carbohydrate 37.8 g, Cholesterol 23.3 mg, Fat 11.8 g, Fiber 4.4 g, Protein 11.3 g, SaturatedFat 5.4 g, Sodium 1020.8 mg, Sugar 11 g

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