Best Potato Cheese Chowder Recipes

LOADED BROCCOLI-CHEESE POTATO CHOWDER

Steps:

• Combine the hash browns and garlic in a 5- or 6-qt. slow cooker. In a large bowl, whisk the sour cream, flour, pepper and nutmeg until smooth; stir in stock. Pour into slow cooker; stir to combine. Cook, covered, on low until hash browns are tender, 6-8 hours., Add the broccoli and 3 cups cheese; cover and cook until cheese is melted, about 10 minutes longer. Serve with green onions and remaining cheese.

HEARTY POTATO, HAM AND CHEESE CHOWDER

Steps:

• Bake potatoes until done.
• Cool.
• Peel.
• Cut four potatoes into small cubes.
• Mash the remaining four with a fork.
• Set aside.
• Using a large soup pot, saute onion and celery in the 4 tablespoons of margarine or butter.
• Cook until celery is tender.
• Remove vegetables from pan.
• Place remaining 6 tablespoons of butter or margarine in pan.
• Add flour.
• Mix over low heat for 3 to 4 minutes.
• Gradually add milk, stirring constantly to blend with flour mixture.
• Add bouillon cubes and black pepper to taste.
• Readd celery and onions to pot.
• Add mashed potatoes.
• Cook until heated through.
• Add ham, and cubed potatoes.
• Cook over medium low heat 15 minutes, stirring often.
• Add cheese and bacon, if using, and cook until cheese is melted through.
• Add more milk if soup is too thick.

SLOW-COOKER BEER AND CHEESE POTATO CHOWDER

Steps:

• In 3 to 4-quart slow cooker, combine potatoes, onion, celery, carrot, garlic and pepper; stir gently to mix. Pour broth and beer over vegetables.
• Cover; cook on Low setting for 6 to 8 hours.
• About 10 minutes before serving, coarsely mash vegetables with potato masher or fork. Add cheese and whipping cream; stir until cheese is melted. Cover; cook an additional 5 minutes or until thoroughly heated. Top with croutons.

CREAMY CORN, POTATO, HAM & CHEESE CHOWDER

Steps:

• In heavy pot melt butter over medium high heat. Sauté onions and bell pepper until soft. Add ham and cook for a few minutes. Sprinkle flour over the top. Stir until thick 3-4 minutes, Add stock, salt, black pepper & Cajun seasoning
• Reduce heat to Medium , add potatoes And cook until done 10-15 minutes. Add corn and cook 3-4 minutes. Stir in cream and cheeses until cheese melts. Sprinkle with parsley and serve hot.

BEER AND CHEESE POTATO CHOWDER (CROCK POT)

Steps:

• In a 3-4 qt crock pot, combine potatoes, onion, celery, carrot, garlic and pepper; stir gently to mix. Pour broth and beer over vegetable.
• Cover and cook on low for 6-8 hours.
• About 10 minutes before serving coarsely mash vegetables with potato masker or fork. Add cheese and whipping cream; stir until cheese is melted. Cover; cook an additional 5 minutes or until thoroughly heated. Top with croutons.
• Rye Croutons:.
• arrange a single layer of cubed rye bread on a cookie sheet. Toast them in a 350 oven for 15-20 minutes until the croutons are golden and dry.

BACON, CHEESE & POTATO CHOWDER

Steps:

• Mix soup and milk in large saucepan. Stir in potatoes.
• Bring to boil on high heat, stirring occasionally. Simmer on medium-low heat 10 min. or until heated through, stirring frequently.
• Serve topped with cheese, bacon and onions.

FOUR-CHEESE POTATO CHOWDER WITH BACON CRUMBLE

Steps:

• Mix soup, milk and mustard in large saucepan until blended. Stir in hash browns.
• Bring to boil on high heat, stirring occasionally; simmer on medium-low heat 10 min., stirring frequently.
• Serve topped with cheese, bacon and onions.

POTATO CORN CHEESE CHOWDER

Steps:

• Place a heavy-bottomed soup pot over medium-high heat. While the pot is heating, chop a half-pound of thick-cut bacon into pieces about ¾" square. This is easiest to do if the bacon is frozen or slightly thawed. Stirring frequently in heavy soup pot, cook the bacon until it crisp. While the bacon is cooking, chop two large onions into small pieces, ½" or so. Remove bacon crispies and add onion in bacon drippings until soft. Then add potatoes, herbs and 1-2 cups of chicken stock. cover the pot over med-low heat and simmer until potatoes are cooked. Add cheese, at least 1 cup. you can add more later. When the potatoes are cooked, mash with a masher, but leave some lumps. Add creamed corn. Give it a good amount of black pepper and add the bacon crispies back in. Let it all heat for a minute and then serve.

30-MINUTE POTATO CHOWDER WITH CHEESE & BACON

Steps:

• Mix soup, milk and pepper sauce in large saucepan until blended. Stir in hash browns.
• Bring to boil on high heat, stirring occasionally; simmer on medium-low heat 10 min., stirring frequently.
• Serve topped with cheese, bacon and onions.

SLOW-COOKER BEER AND CHEESE POTATO CHOWDER

Steps:

• In 3 to 4-quart slow cooker, combine potatoes, onion, celery, carrot, garlic and pepper; stir gently to mix. Pour broth and beer over vegetables.
• Cover; cook on Low setting for 6 to 8 hours.
• About 10 minutes before serving, coarsely mash vegetables with potato masher or fork. Add cheese and whipping cream; stir until cheese is melted. Cover; cook an additional 5 minutes or until thoroughly heated. Top with croutons.
• In 3 to 4-quart slow cooker, combine potatoes, onion, celery, carrot, garlic and pepper; stir gently to mix. Pour broth and beer over vegetables.
• Cover; cook on Low setting for 6 to 8 hours.
• About 10 minutes before serving, coarsely mash vegetables with potato masher or fork. Add cheese and whipping cream; stir until cheese is melted. Cover; cook an additional 5 minutes or until thoroughly heated. Top with croutons.

COLD WEATHER POTATO CHOWDER WITH CARAWAY CHEESE

Steps:

• Saute bacon in a big soup pot over medium heat until browned and crisp, 3-4 minutes.
• Using slotted spoon, transfer bacon to paper towels to drain.
• Pour out and discard all but 2 tablespoons bacon drippings.
• Add in onion and celery to drippings in the pot; cook/stir often, until softened, about 4-5 minutes.
• Add in diced potatoes; saute for 2 minutes.
• Add in garlic; saute/stir for 1 minute.
• Add in chicken stock and milk to pot; bring mixture to a simmer.
• Cook at a simmer until potatoes are tender, about 10-15 minutes.
• Do not let soup come to a boil (soup can be prepared to this point 1 day ahead; cool, cover, and refrigerate; reheat on low heat and proceed with recipe).
• When ready to serve, add the cheese, a little at a time, to the hot soup, stirring until melted after each addition.
• In a small bowl, mix the butter and flour with a fork to make a paste.
• Whisk this mixture into the soup, a little at a time, and cook until completely blended, for 1-2 minutes.
• Taste soup; season with salt and freshly ground black pepper, as needed.
• To serve--ladle soup into 4 bowls, sprinkle each serving with chopped bacon and chives.

SLOW COOKER BEER AND CHEESE POTATO CHOWDER

Steps:

• In 3 to 4-quart slow cooker, combine potatoes, onion, celery, carrot, garlic and pepper; stir gently to mix. Pour broth and beer over vegetables.
• Cover; cook on Low setting for 6 to 8 hours.
• About 10 minutes before serving, coarsely mash vegetables with potato masher or fork. Add cheese and whipping cream; stir until cheese is melted. Cover; cook an additional 5 minutes or until thoroughly heated. Top with croutons.

POTATO CHEESE CHOWDER

Steps:

• Mix the half and half, sour cream and cheese with a fork and set aside.
• Combine the stock, potatoes, bell pepper, onion, parsley and butter in a large soup pot and bring to a simmer for 25 minutes.
• Slowly add the cream and cheese mixture and stir constantly until reheated. Serve topped with bacon bits.