Chowders #1 | gardengaterecipes

Chowders...

Chowders are wonderfully creamy, thick soups that take us through the cooler weather in comfort. Now, just what is it that designates a chowder? Well, they've got to be creamy...like Here, we have Smoky Ham, Potato & Corn Chowder, Southwest Chicken Poblano Corn Chowder, and Cheesy Vegetable Chowder.

Smoky Ham Potato & Corn

Chowder

3 thick cut slices of bacon (chopped)
1 ham steak (cubed)
1 medium yellow onion (chopped fine)
2 garlic cloves (minced)
about 6 large red skin potatoes (diced into bite sized pieces)
(3) 10 oz. cans of sweet corn (drained)
8 oz. original cream cheese (room temp)
1 can condensed cream of celery soup
1/2 cup white wine
4 cups water
2 tablespoons Herbs de Provence (dry spice)
2-3 chicken bouillon cubes
3 bay leaves
2 tablespoons butter
salt & pepper, to taste
In a large cast iron soup pot, melt about two tablespoons butter on medium-high heat. Add in you chopped bacon and render the fat from the bacon, stirring often with a wooden spoon.
Once the bacon looks cooked through and crispy, and you have a good amount of bacon fat in your pot, add in the white wine to scrape up the bits from the bottom of the pot. Add your chopped onion and garlic, and cook for 2-3 minutes. Stir often.
Now add in your ham and corn and cook for another 2-3 minutes. Stir often.
Add in your chopped potatoes, cream cheese, cream of celery soup, and give everything a stir.
Lower heat to low setting, add in your Herb de Provence, bay leaves, chicken bouillon cubes, about a teaspoon of salt, and fresh ground pepper, and 4 cups of water.
Cover and cook for about an hour on low (**about half way through, remove lid and taste for seasonings. Since the bacon and ham are salty we don’t want to add too much salt, but you may need more, so taste and adjust salt and pepper if needed)

3 thick cut slices of bacon (chopped)
1 ham steak (cubed)
1 medium yellow onion (chopped fine)
2 garlic cloves (minced)
about 6 large red skin potatoes (diced into bite sized pieces)
(3) 10 oz. cans of sweet corn (drained)
8 oz. original cream cheese (room temp)
1 can condensed cream of celery soup
1/2 cup white wine
4 cups water
2 tablespoons Herbs de Provence (dry spice)
2-3 chicken bouillon cubes
3 bay leaves
salt & pepper, to taste
2 pats butter
In a large cast iron soup pot, melt about two tablespoons butter on medium-high heat. Add in you chopped bacon and render the fat from the bacon, stirring often with a wooden spoon.
Once the bacon looks cooked through and crispy, and you have a good amount of bacon fat in your pot, add in the white wine to scrape up the bits from the bottom of the pot. Add your chopped onion and garlic, and cook for 2-3 minutes. Stir often.
Now add in your ham and corn and cook for another 2-3 minutes. Stir often.
Add in your chopped potatoes, cream cheese, cream of celery soup, and give everything a stir.
Lower heat to low setting, add in your Herb de Provence, bay leaves, chicken bouillon cubes, about a teaspoon of salt, and fresh ground pepper, and 4 cups of water.
Cover and cook for about an hour on low (**about half way through, remove lid and taste for seasonings. Since the bacon and ham are salty we don’t want to add too much salt, but you may need more, so taste and adjust salt and pepper if needed)

Southwest Chicken Poblano Corn Chowder

6 tablespoons butter
1 small onion, diced
2 cloves garlic, minced
1 small jalapeno, seeded and diced
1 red pepper, diced
6 tablespoons flour
4 cups chicken broth
2 cups milk or Half and Half
1 (14.5 oz.) can diced tomatoes and green chilies
2 cups frozen corn, thawed
1 (14.5 oz.) can black beans, rinsed and drained
2 teaspoons chili powder
1 teaspoon cumin
Salt and pepper, to taste,
3 cups cooked, shredded chicken
1 1/2 cups shredded pepper jack or Monterrey jack cheese, plus more for topping
1 tablespoon lime juice
1/4 cup chopped fresh cilantro
Diced avocado, tortilla chips, sour cream, additional cheese, etc. for topping

In a large Dutch oven, melt butter over medium heat. Add onion, garlic, jalapeno, and red pepper and saute until vegetables are tender, 3-5 minutes. Stir in flour and cook for a few minutes more.
Whisk in chicken broth and bring to simmer. Stir in milk and simmer until slightly thickened, about 5 minutes.
Stir in diced tomatoes, corn, black beans and spices. Season with salt and pepper, to taste.
Stir in chicken and shredded cheese and simmer for another 15-30 minutes, stirring frequently, until flavors are combined and cheese is melted. Just before serving, stir in lime juice and cilantro.
Top with avocado, sour cream, tortilla chips and your favorite taco toppings before serving.

Cheesy Vegetable Chowder

5 tbsp butter, divided
3 large carrots, chopped
3 stalks celery, chopped
1 yellow onion, diced
4 cloves garlic, minced
4 c. or a 32 oz. box, low-sodium chicken broth
3 russet potatoes, peeled and cut into ½-3/4 inch cubes
1 celery root, peeled and cut into ¼ inch cubes
2 medium heads broccoli, chopped into florets
1 small head cauliflower, chopped into florets
¼ tsp. dried thyme
1 tsp. salt
½ tsp. ground black pepper
pinch paprika and cayenne pepper
6 tbsp. all-purpose flour
3 c. milk (1%, 2% or whole)
½ c. half & half (non-fat, low-fat or regular)
2 c. shredded medium or sharp cheddar cheese (8 oz block)

Directions

In a large pot over set over medium heat, add 1 tablespoon of butter. When the butter has melted, add the carrots, celery and onion and saute for 4 minutes. Add garlic and saute for a minute longer. Stir in the chicken broth, potatoes, celery root, thyme, salt, pepper, paprika and cayenne. Bring to a boil, then reduce heat to medium, cover and allow to simmer for 15 minutes (or until the potatoes are almost tender). Stir in the broccoli and cauliflower, cook for 5-7 minutes longer or until veggies are tender.