Harvest Chowder Recipes

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HARVEST VEGETABLE CHOWDER

Enjoy this country-style creamy stew packed with varied veggies and cheddar cheese - a delicious slow cooked dinner!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 9h10m

Yield 6

Number Of Ingredients 12



Harvest Vegetable Chowder image

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.

Nutrition Facts : Calories 340, Carbohydrate 32 g, Cholesterol 50 mg, Fat 2, Fiber 4 g, Protein 17 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1610 mg

2 large russet potatoes, cut into 3/4-inch pieces (3 cups)
1 medium rutabaga or sweet potato, peeled and cut into 3/4-inch pieces (2 cups)
3 medium stalks celery, cut into 1/2-inch slices (1 1/2 cups)
1 large onion, coarsely chopped (1 cup)
4 cups water
4 teaspoons vegetable bouillon granules
2 cups any frozen vegetable blend (such as broccoli, cauliflower and carrots)
1 can (10 3/4 ounces) condensed Cheddar cheese soup
1 cup milk
1 teaspoon dried dill weed
2 cups shredded Colby or Cheddar cheese (8 ounces)
Freshly ground pepper, if desired

GARDEN HARVEST CHOWDER

Make and share this Garden Harvest Chowder recipe from Food.com.

Provided by Shirl J 831

Categories     Chowders

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11



Garden Harvest Chowder image

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.

1/4 lb bacon, fine chopped
1/2 cup celery, chopped
1/2 cup onion, chopped
1/2 cup carrot, peeled and thin sliced
1 1/2 cups water
1/2 cup frozen peas
2 cups potatoes, peeled,cooked and mashed
1 (16 ounce) can creamed corn
2 cups milk
1 1/2 cups sharp cheddar cheese, grated
salt and pepper

AUTUMN HARVEST CHOWDER

Turnip, Potatoes, Asparagus, Bacon & Corn. This is so yummy!! (if I do say so myself.) I didn't have the ingredients to make my Corn Chowder, so I threw a bunch of things in a pot and came up with this. *pls note* the auto-converter for metric to Imperial adds an extra 1/8 of everything, ignore the 1/8.

Provided by Dannygirl

Categories     Chowders

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 13



Autumn Harvest Chowder image

Steps:

  • Cut bacon into 3cm or 1/2 inch pieces, cook and drain.
  • In a large pot add Chicken Stock, Water, Bacon, Onion and Turnip.
  • Bring to boil, then cook at medium heat for 20 minutes Stirring occassionally.
  • Add Asparagus and seasonings and cook for another 20 minutes Stirring occassionally.
  • Add Corn, Cream and Potatoes and cook another 10 mins stirring often.
  • Let stand away from heat for 5 minutes and serve.

Nutrition Facts : Calories 423.9, Fat 24.9, SaturatedFat 11.6, Cholesterol 57.9, Sodium 666.2, Carbohydrate 40.1, Fiber 5.1, Sugar 5.5, Protein 14.4

250 ml cooked crumbled bacon
1 7/8 liters prepared low sodium chicken broth (2 Campbell's Tetra Packs)
500 ml water
750 ml diced turnips or 750 ml rutabagas
250 ml diced onions
500 ml asparagus, cut in 1 inch pieces
10 ml chili powder
10 ml cajun seasoning
2 ml basil
2 ml marjoram
250 ml frozen corn
500 ml table cream
2 (420 g) packages dry unprepared roasted garlic mashed potatoes

HARVEST BEAN CHOWDER

Make and share this Harvest Bean Chowder recipe from Food.com.

Provided by Dancer

Categories     Chowders

Time 2h50m

Yield 6-8 serving(s)

Number Of Ingredients 12



Harvest Bean Chowder image

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.

1 1/2 cups great northern beans
water
meaty ham bone or smoked ham hock
1 medium onion, chopped
1 clove garlic, crushed
1 medium potato, diced
2 carrots, sliced
1 cup chopped celery
1/2 cup chopped green pepper
3 tablespoons flour
3 cups milk
salt and pepper

HARVEST CHOWDER

A delightful medley of wholesome ingredients come together in this comforting autumn favorite. Serve with toasted bread for a very satisfying main dish.

Provided by Debs Recipes

Categories     Chowders

Time 1h

Yield 2 quarts, 16 serving(s)

Number Of Ingredients 15



Harvest Chowder image

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.

Nutrition Facts : Calories 266.4, Fat 15.3, SaturatedFat 7.5, Cholesterol 37, Sodium 632.9, Carbohydrate 23.7, Fiber 2.5, Sugar 3.9, Protein 10.8

1/2 lb bacon
1 cup onion, chopped
1 cup celery, chopped
1 cup carrot, chopped
1/2 cup mushroom, roughly chopped
2 small zucchini, chopped
2 cups water
1 (15 ounce) can corn, drained
1 (15 ounce) can creamed corn
1/2 cup frozen peas
3 -4 cups mashed potatoes (See Note *)
2 cups milk
3 cups shredded cheddar cheese
1 teaspoon salt
1/2 teaspoon white pepper

HARVEST CORN CHOWDER

All the taste of a bountiful harvest of corn in a quick and creamy chowder is ready in just 35 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 8

Number Of Ingredients 9



Harvest Corn Chowder image

Steps:

  • Cook bacon in 3-quart saucepan until crisp. Drain fat, reserving 3 tablespoons in saucepan. Cook onion and celery in bacon fat about 2 minutes; remove from heat.
  • Stir in flour. Cook over medium heat, stirring constantly, until mixture is bubbly; remove from heat.
  • Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
  • Stir in pepper, corn and potatoes. Heat until hot. Stir in bacon. Sprinkle each serving with parsley.

Nutrition Facts : Calories 200, Carbohydrate 28 g, Cholesterol 15 mg, Fat 1, Fiber 3 g, Protein 9 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 450 mg

1/2 pound bacon, cut up
1 medium onion, chopped (1/2 cup)
2 medium celery stalks, chopped (1 cup)
2 tablespoons Gold Medal™ all-purpose flour
4 cups milk
1/8 teaspoon pepper
1 can (14.75 ounces) cream-style corn
1 can (15 to 16 ounces) whole potatoes, drained and diced
Chopped fresh parsley

HARVEST CHOWDER

This is a hearty soup recipe that my brother in law introduced me to. It is very easy and I don't think I have met a person who does not like it. It is great served with some crusty bread or some piping hot corn bread.

Provided by psychotammymom

Categories     Chowders

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 7



Harvest Chowder image

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.

2 lbs ground beef
1 medium onion, chopped
2 (15 ounce) cans Rotel tomatoes & chilies
2 (15 ounce) cans whole kernel corn
2 (16 ounce) cans pinto beans
2 (15 ounce) cans diced tomatoes
2 lbs Velveeta cheese

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