Potato Chowder Recipes

from CookingLight Jan 2006

This is another recipe from Light & Tasty Magazine. We fix it when it's cold outside. For less fat or to make it vegetarian, take out the ham!

i recommend home-made chicken stock so the soup has a good, natural thickness. If using store-bought you may have to thicken soup with a roux. also, feel free to add more potatoes or corn or whatever, these are just my proportions. Next time i make this i will add some pulled chicken. i sprinkled a little shredded cheese on top before i served.

Our family variation of an eatbetteramerica.com recipe

My entire family loves this soup! It's simple and Mmmmm, it's so good that it's' hard to believe that it fits into my calorie count. This is what comfort food is all about!

LOW CARB LOW CALORIE

Slow cooker

You don't need to add salt or pepper to this soup. I felt is was seasoned enough

Comfort food at its best!

A quick vegetarian soup made with things I had around the house.

Serving Size: make 5 very hearty portions 1 3/4 cup each

No milk, no cream, all goodness

This soup is very hearty. You could substitute the 1/2 and 1/2 for skim milk if desired. I used coconut oil for cooking the chicken, but if you poach them, you can take out that extra fat too.

modified from Recipe Zaar

The lengthy cooking time is worth the wait

VEGAN/VEGETARIAN

from Cooking Light.

Creamy veggie chowder with or without chicken, good flavor. can easily be altered for vegetarians! I hope you like this!

Quick and simple hearty meal the whole family will love with half of a Roasted Chicken,
Campbell's Fiesto Nacho Cheese Soup,
Potatoes,
Frozen Corn

Creamy but made with no cream!

This creamy potato soup is made with love, and lots of extra vitamins!

Rich and creamy.

Soup and I add clams

good winter dish

Created this to rescue a big batch of asparagus I purchased at public market, only to find the next day it had been frozen from being outside, and was a soggy mess in it's container when it thawed-- I dumped it with water in a pot and cooked it down. Didn't have meat stock to use, and had a small bag of potatoes I"d gotten at the market in the same condition-- so sauteed them with a large onion and garlic in butter and EVOO-- then added 4 cups water, and boiled till soft. Had about an ounce of classic grueyere fondue with white wine left over from New Years, so added that at the end, hoping to get some depth of flavor-- would be better if I'd had more, this little bit only gave a very slight hint of taste to the soup.

Yummy!