Time 8h20m Yield 8 Number Of Ingredients 12 Steps:
Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner. Open slow cooker liner and place it inside a slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl. Place all ingredients, except bay leaf and cheese, in slow cooker liner. Stir gently using a wooden or plastic spoon to mix ingredients. Place bay leaves on top of ingredients. Place lid on slow cooker. Cover on low for 8 to 9 hours or on high for 3 to 4 hours. Carefully remove lid to allow steam to escape. Remove bay leaves. Gently stir in cheese. Serve chowder directly from slow cooker liner. Sprinkle each serving with additional shredded cheese, if desired. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.
Time 50m Yield 8 Number Of Ingredients 10 Steps:
Cook and stir bacon and ham together in a large pot over medium-high heat until some of the bacon fat renders, 7 to 10 minutes. Add the onion and continue cooking until the bacon and ham are browned and the onion translucent, 5 to 7 minutes more. Pour milk and potato soup into the pot; add potatoes, garlic salt, and pepper. Reduce heat to medium-low and cook mixture at a simmer, stirring frequently, until heated through and slightly thickened, about 20 minutes. Ladle soup into bowls and top with Cheddar cheese and green onions.
Time 30m Yield 2 servings. Number Of Ingredients 10 Steps:
In a small saucepan, saute the ham, onion and celery in butter for 5 minutes or until ham is lightly browned and vegetables are tender. Add the broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., In a small bowl, combine flour and milk until smooth; stir into chowder. Add dill and pepper. Bring to a boil, stirring constantly; cook for 1 minute or until thickened.
Time 1h20m Yield 8-10 serving(s) Number Of Ingredients 11 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.
Time 8h10m Yield 5 Number Of Ingredients 8 Steps:
Mix Potatoes, Sauce mix from potatoes, ham, broth, celery, onion and pepper in 3 1/2- to 4-quart slow cooker. Cover and cook on low heat setting 7 hours. Mix half-and-half and flour. Gradually stir half-and-half mixture into chowder until blended. Cover and cook on low heat setting 1 hour, stirring occasionally, until thickened and vegetables are tender.
Time 45m Yield 2 servings. Number Of Ingredients 11 Steps:
In a small saucepan, saute the corn, onion and peppers in oil until onion is tender. Add potato and broth. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until potato is tender. , Process tofu in a blender until smooth. Gradually stir tofu and soy milk into soup. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened, stirring occasionally. Season with salt and pepper.
More about “hearty potato ham chowder recipes”
Time 45m Yield 6 serving(s) Number Of Ingredients 14 Steps:
Peel and dice potatoes. In large saucepan, melt butter. Saute scallion and green pepper until tender. Add potatoes, 2 cups water, and seasonings. Cover and simmer until potatoes are tender. Make a paste of flour and 1/3 cup water. Stir into potato mixture. Add milk and cook until slightly thickened. Stir in undrained corn and ham. Heat through. Taste, adjust seasoning, and sprinkle with chopped parsley.
