#chowderlove

A comforting and flavorful chowder with a hint of spice from green chiles, balanced by the sweetness of corn. Perfect for chilly days!

Ingredients: 1 cup diced onion. 1 cup diced red bell pepper. 2 cloves garlic, minced. 2 tablespoons olive oil. 2 cans 15 oz each corn kernels, drained. 2 cans 15 oz each diced potatoes, drained. 2 cans 15 oz each creamed corn. 4 cups vegetable broth. 1 can 4 oz diced green chiles. 1 teaspoon cumin. 1/2 teaspoon paprika. 1/2 teaspoon dried oregano. Salt and pepper to taste. 1 cup milk. 1 cup shredded cheddar cheese. Fresh cilantro for garnish.

Instructions: In a large pot, saut onion, red bell pepper, and garlic in olive oil until softened. Add corn, potatoes, creamed corn, vegetable broth, green chiles, cumin, paprika, oregano, salt, and pepper. Stir well. Simmer the chowder over medium heat for 20-25 minutes, stirring occasionally. Add milk and shredded cheddar cheese. Stir until the cheese is melted and the chowder is heated through. Serve hot, garnished with fresh cilantro.

Prep Time: 15 minutes

Cook Time: 25 minutes

With the rich flavors of cheddar cheese and savory ham, this slow cooker chowder makes a hearty and filling meal. Great for cold days or when you just want something comforting!

Ingredients: 1 lb ham, diced. 4 cups diced potatoes. 1 onion, chopped. 2 cups chicken broth. 2 cups water. 2 cups shredded cheddar cheese. 1 cup heavy cream. 1/4 cup all-purpose flour. 1/2 tsp garlic powder. Salt and pepper to taste. Chopped parsley for garnish optional.

Instructions: Put diced ham, potatoes, onion, chicken broth, and water in a slow cooker. For 6 to 8 hours, or until the potatoes are soft, cover and cook on low heat. Mix heavy cream, flour, garlic powder, salt, and pepper in a small bowl with a whisk until the mixture is smooth. Add the cream mixture to the slow cooker and mix it well. Shred the cheddar cheese and stir the soup until the cheese melts and the soup is smooth. Cook on low for another 30 minutes, stirring every now and then. If you want, you can serve it hot with chopped parsley on top.

Prep Time: 15 minutes

Cook Time: 360 minutes

Enjoy the creamy goodness of this crockpot seafood chowder, which is full of tasty seafood, potatoes, and aromatic vegetables. Great for a cozy dinner in the evening or having people over.

Ingredients: 1 lb mixed seafood shrimp, scallops, crab meat. 3 potatoes, diced. 1 onion, chopped. 2 carrots, sliced. 2 celery stalks, diced. 3 cloves garlic, minced. 4 cups seafood or vegetable broth. 1 cup heavy cream. 2 tablespoons all-purpose flour. 2 tablespoons butter. 1 teaspoon dried thyme. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: In a skillet, melt butter over medium heat. Add onions, carrots, celery, and garlic. Cook until softened, about 5 minutes. Stir in flour and cook for another 2 minutes. Transfer mixture to the crockpot. Add potatoes, seafood, thyme, salt, and pepper. Pour in broth and stir well. Cover and cook on low for 6-8 hours or high for 3-4 hours. Before serving, stir in heavy cream and let it heat through for about 10 minutes. Garnish with fresh parsley and serve hot.

Prep Time: 20 minutes

Cook Time: 240 minutes

This chowder is rich and comforting, with sweet corn, savory bacon, and creamy cheddar cheese. It's great for getting warm on a cold day.

Ingredients: 4 cups frozen corn kernels. 4 cups diced potatoes. 6 slices bacon, cooked and crumbled. 1 onion, diced. 3 cloves garlic, minced. 4 cups chicken broth. 2 cups shredded cheddar cheese. 1 cup heavy cream. 1 teaspoon dried thyme. Salt and pepper to taste.

Instructions: In a slow cooker, combine corn, potatoes, bacon, onion, garlic, chicken broth, thyme, salt, and pepper. Cover and cook on low for 6-8 hours or high for 3-4 hours, until potatoes are tender. Stir in shredded cheddar cheese and heavy cream until cheese is melted and soup is creamy. Serve hot, garnished with additional bacon bits and shredded cheese if desired.

Prep Time: 15 minutes

Cook Time: 240 minutes

A creamy and flavorful chowder with sweet corn, succulent shrimp, and hearty potatoes that is great for a comforting meal.

Ingredients: 1 lb shrimp, peeled and deveined. 4 cups corn kernels. 1 onion, diced. 2 cloves garlic, minced. 4 cups chicken broth. 1 cup heavy cream. 2 potatoes, diced. 1 red bell pepper, diced. 2 tablespoons butter. 1 teaspoon dried thyme. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Melt the butter in a big pot over medium-low heat. Put in the red bell pepper, onion, and garlic. About 5 minutes of cooking will soften the food. Add the corn and potatoes and mix them in. Bring it to a boil again. Thyme and chicken broth should be added. Turn the heat down to low and cook for about 15 minutes, until the potatoes are soft. Add the heavy cream and shrimp and mix well. It will take about 5 minutes of cooking until the shrimp are pink and fully cooked. Add pepper and salt to taste. Serve hot with chopped parsley on top.

Prep Time: 15 minutes

Cook Time: 30 minutes