Does anyone have a really good recipe for potato chowder.?

Here are a few of my favorites (love any kind of potato soup!):








POTATO CHOWDER (Crock Pot)





8 cups diced potatoes


1/3 cup chopped onion


3 cans (14-1/2 ounces each) chicken broth


1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted


1/4 teaspoon pepper


1 package (8 ounces) cream cheese, cubed


1/2 pound sliced bacon, cooked and crumbled, optional


Minced chives, optional





In a 5-qt. slow cooker, combine the first five ingredients. Cover and cook on low for 8-10 hours or until potatoes are tender. Add cream cheese; stir until blended. Garnish with bacon and chives if desired. Yield: 12 servings (3 quarts).





Notes: I've used all types of potatoes in this, but love the red ones, and they look so pretty. If you do not have chives, or cannot find them, green onion tops are also excellent.





Great Poster's Notes: This is one of our family favorites and it is easy to add in corn or ham, whatever your family fancies. We absolutely love it. You can also cut the cook time by softening the potatoes by boiling them then adding them to soup.





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BACON AND POTATO CHOWDER





35 min | 15 min prep -- Serves 4





6 slices bacon, very smokey local bacon is better


1 cup onion, chopped


1 garlic clove, minced


3 cups potatoes, diced


3 cups water


3 chicken bouillon cubes


3 tablespoons flour


1 (354 ml) can evaporated 2% milk





Fry bacon until crisp, and chop. Drain and use paper towel to soak up excess fat. In a large pot, sautee onion and garlic with 2 tbsp bacon drippings. Add potatoes, water, bouillon cubes to pot. Heat to boiling, then cover and simmer until potatoes are cooked, then add bacon. Mix flour with a small amount of evaporated milk, making a paste. Gradually stir in remaining milk. Add to potato mixture. Cook over medium heat until mixture comes to a boil and thickens. Stir often to ensure the soup doesn't burn on the bottom of the pot.





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POTATO CHOWDER





4 cups peeled, diced potatoes


陆 cup finely chopped onion


1 cup grated carrot


1 teaspoon salt


1/4 teaspoon pepper


1 tablespoon dried parsley flakes


4 chicken bouillon cubes


6 cups scalded milk


4 tablespoons butter


陆 cup flour





In large Dutch oven or kettle, combine potatoes, onion, carrot, salt, pepper, parsley flakes, and bouillon cubes. Add enough water to just cover vegetables; cook until vegetables are tender, about 15-20 minutes. Do not drain. Scald milk by heating to 180 degrees or until tiny bubbles form around edges of pan. Remove 1-1/2 cups milk and add butter and flour to hot milk, sitting with wire whisk. Add remaining hot milk to undrained vegetables, then stir in thickened milk mixture. Stir until blended. Summer for 15 minutes on low heat. Yield: 8-10 servings.





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POTATO BACON CHOWDER





2 cups cubed peeled potatoes


1 cup water


8 bacon strips


1 cup chopped onion


1/2 cup chopped celery


1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted


1-3/4 cups milk


1 cup (8 ounces) sour cream


1/2 teaspoon salt


Dash pepper


1 tablespoon minced fresh parsley





In a large saucepan, cover and cook potatoes in water until tender.





Meanwhile, in a large skillet, cook bacon until crisp; remove to paper towels to drain and set aside.





In the same skillet, saute onion and celery in drippings until tender; drain. Add to undrained potatoes. Stir in soup, milk, sour cream, salt and pepper. Cook over low heat for 10 minutes or until heated through (do not boil). Crumble bacon; set aside 1/4 cup. Add remaining bacon to soup along with parsley. Sprinkle with reserved bacon. Yield: 6 servings.Does anyone have a really good recipe for potato chowder.?
While this is not a 'chowder' it is a great potato soup!! If you want it more chunky then you can blend it to your liking :) I have done with with the potato pancakes and without. If I don't do the pancakes I serve it with a nice crusty bread.





Ingredients


2 tablespoons unsalted butter


1 1/2 cups chopped yellow onions


1 teaspoon minced garlic


1 pound Yellow Finn potatoes, peeled and cut into 1/2-inch dice


1 teaspoon chopped marjoram


1 teaspoon salt


1/2 teaspoon ground black pepper


4 cups chicken stock or vegetable stock


3/4 cup heavy cream


2 bunches fresh watercress (or i pkg of baby spinach), well rinsed, tough stems removed, and roughly chopped





Potato Pancakes, recipe follows





Directions


In a large saucepan, melt the butter over medium-high heat. Add the onions and cook until soft, about 3 minutes. Add the garlic, and cook, stirring, for 30 seconds. Add the potatoes, marjoram, salt, and pepper, and cook, stirring, for 1 minute. Add the stock and bring to a boil.





Reduce the heat to medium-low and simmer, stirring occasionally, for 15 minutes. Add the watercress and cook until the potatoes are tender, about 10 minutes.





Remove from the heat and puree with a hand-held immersion blender, or in batches in a food processor or blender. Add the cream and return to medium heat. Cook, stirring occasionally, until heated through, adding more cream, if a thinner soup is desired. Adjust seasoning, to taste.





Drape each potato pancake wedge with 2 teaspoons of sour cream, and place on top of the soup.





Potato Pancakes:


1 pound baking potatoes, like russets, peeled


1/4 cup vegetable oil


Salt


Freshly ground black pepper


Grate the potatoes and squeeze between towels to dry.





Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Toss the potatoes lightly with salt and pepper and add in batches to the skillet, pressing down with a spatula to form a cake. As the potato cake starts to crust on the bottom, cover, and cook over medium-low heat until brown and crusty on the bottom, about 7 to 10 minutes. Flip the potato cake and add the remaining oil to the pan. Cook until the cake is brown on the second side and cooked through, about 5 minutes.





Remove from the pan and cut into 6 wedges.Does anyone have a really good recipe for potato chowder.?
Potato Chowder.


8 cups diced potatoes


1/3 cup chopped onion


3 cans (14-1/2 ounces each) chicken broth


1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted


1/4 teaspoon pepper


1 package (8 ounces) cream cheese, cubed


1/2 pound sliced bacon, cooked and crumbled, optional


Minced chives, optional


Directions:


In a 5-qt. slow cooker, combine the first five ingredients. Cover and cook on low for 8-10 hours or until potatoes are tender. Add cream cheese; stir until blended. Garnish with bacon and chives if desired. Yield: 12 servings (3 quarts).
Zuppa Toscana Soup (like Olive Garden's)





4 c. water


2 cans chicken stock


1 lb. italian sausage w/o casings (cooked and crumbled)


4 medium potatoes (cooked and cubed)


10 slices bacon (cooked and crumbled)


1.5 t. red pepper flakes (can be left out depending on how spicy you like)


2 t. garlic (minced)


1 lg. onion (diced)








Bring water and chicken stock to a boil, add potatoes, onion, and garlic. Simmer until potatoes are cooked through. Add remaining ingredients. Simmer 10 min.





1.5 c. kale (chopped)


1/2 pint heavy cream





Add cream and kale. Simmer 5 min.





ENJOY!
http://allrecipes.com/Recipe/Potato-Chow鈥?/a>


http://www.cooks.com/rec/search/0,1-0,po鈥?/a>


http://www.recipezaar.com/Crock-Pot-Pota鈥?/a>