#heartychowder

The sweet corn, the creamy potatoes, and the savory bacon all come together in this hearty and flavorful chowder. Great for a cozy meal that fills you up.

Ingredients: 4 cups corn kernels. 2 cups potatoes, diced. 1/2 pound bacon, chopped. 1 onion, finely chopped. 3 cloves garlic, minced. 4 cups chicken broth. 2 cups milk. 1/2 cup heavy cream. 1/4 cup all-purpose flour. 2 tablespoons butter. 1 teaspoon thyme. Salt and pepper to taste. Chopped green onions and shredded cheddar for garnish.

Instructions: In a large pot, cook the chopped bacon until crispy. Remove and set aside. In the same pot, melt butter and saut onions and garlic until softened. Stir in flour to create a roux, cooking for 2-3 minutes until lightly browned. Gradually whisk in chicken broth, ensuring no lumps. Add potatoes and bring to a simmer. Once potatoes are tender, add corn, thyme, salt, and pepper. Simmer for an additional 10 minutes. Stir in milk and heavy cream, allowing the chowder to heat through without boiling. Adjust seasoning as needed and serve hot, garnished with crispy bacon, green onions, and shredded cheddar. Enjoy your delicious Corn, Potato, and Bacon Chowder!

Prep Time: 15 minutes

Cook Time: 30 minutes

A hearty and comforting chowder with soft perch fillets, bacon, and a mix of vegetables in a creamy broth.

Ingredients: 1 lb perch fillets, cubed. 4 slices bacon, chopped. 1 onion, diced. 2 stalks celery, diced. 2 carrots, diced. 2 potatoes, diced. 2 cups fish or vegetable broth. 1 cup heavy cream. 1 tablespoon all-purpose flour. Salt and pepper to taste. 2 tablespoons chopped fresh parsley.

Instructions: Cook the bacon until it's crispy in a big pot. Take the bacon out of the pot and set it aside. Leave the bacon fat in the pot. Cut up some onion, celery, and carrots and put them in the pot. It will take about 5 minutes of cooking until the vegetables are soft. Add the diced potatoes and cook for five more minutes. Add the flour to the vegetables and stir them around constantly for one to two minutes. Add the fish or vegetable broth and mix it in by stirring. Bring to a low boil. Put in the cubed perch fillets and cook on low heat for 8 to 10 minutes, or until the fish is fully cooked. Add the heavy cream and bacon that has been cooked. Add pepper and salt to taste. Before serving, sprinkle with chopped fresh parsley.

Prep Time: 15 minutes

Cook Time: 25 minutes

This slow cooker chicken corn chowder is a comforting and hearty meal perfect for chilly days. The creamy texture combined with the flavors of chicken, corn, and vegetables make it a family favorite.

Ingredients: 1 lb chicken breast, diced. 4 cups frozen corn kernels. 1 onion, diced. 3 cloves garlic, minced. 4 cups chicken broth. 2 cups diced potatoes. 1 cup diced carrots. 1 cup diced celery. 1 tsp dried thyme. 1 tsp dried rosemary. 1/2 tsp paprika. 1 cup heavy cream. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: In a slow cooker, combine diced chicken, corn, onion, garlic, chicken broth, potatoes, carrots, celery, thyme, rosemary, and paprika. Cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and vegetables are tender. Stir in heavy cream and season with salt and pepper to taste. Serve hot, garnished with chopped fresh parsley.

Prep Time: 15 minutes

Cook Time: 240 minutes

A rich and hearty chowder featuring tender chunks of salmon, smoky bacon, and creamy potatoes in a flavorful broth.

Ingredients: 1 lb salmon fillet, cut into chunks. 4 slices bacon, chopped. 1 onion, diced. 2 cloves garlic, minced. 3 potatoes, peeled and diced. 2 cups chicken broth. 1 cup heavy cream. 1 cup corn kernels. 1 teaspoon dried thyme. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Put the bacon in a big pot and cook it over medium heat until it gets crispy. Take the bacon out of the pot and set it aside. Leave the bacon fat in the pot. Cut up some onion and garlic and add them to the pot. Cook the onions until they become clear. Add the diced potatoes and cook for five minutes. Put in the chicken broth and raise the heat. For about 10 minutes, cook until the potatoes are soft. Spice it up with salt, pepper, dried thyme, and chunks of salmon. Keep cooking for five more minutes or until the salmon is done. Add the heavy cream and bacon that has been cooked. Let it cook for another two to three minutes. Check the seasoning and make changes if needed. Serve hot with chopped parsley on top. Have fun with your soothing Salmon Chowder!

Prep Time: 15 minutes

Cook Time: 25 minutes

This is a hearty and tasty chowder with a creamy base and the smokey flavor of southwestern spices. It has potatoes, corn, and other vegetables. Great for getting warm on cold nights!

Ingredients: 4 cups potatoes, diced. 2 cups corn kernels. 1 cup onion, finely chopped. 1 cup red bell pepper, diced. 3 cloves garlic, minced. 4 cups vegetable broth. 2 cups milk. 1 cup sharp cheddar cheese, shredded. 1/2 cup heavy cream. 2 tablespoons all-purpose flour. 2 teaspoons smoked paprika. 1 teaspoon cumin. 1/2 teaspoon cayenne pepper. Salt and pepper to taste. 2 tablespoons olive oil. Chopped green onions and cilantro for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add onion, red bell pepper, and garlic. Saut until softened. Sprinkle flour over the vegetables, stirring constantly to create a roux. Pour in vegetable broth, stirring to avoid lumps. Add potatoes, corn, smoked paprika, cumin, and cayenne pepper. Simmer until potatoes are tender, about 15-20 minutes. Stir in milk, heavy cream, and cheddar cheese. Cook until cheese is melted and soup is heated through. Season with salt and pepper to taste. Serve hot, garnished with chopped green onions and cilantro.

Prep Time: 15 minutes

Cook Time: 30 minutes

This is a hearty and tasty chowder with a creamy base and the smokey flavor of southwestern spices. It has potatoes, corn, and other vegetables. Great for getting warm on cold nights!

Ingredients: 4 cups potatoes, diced. 2 cups corn kernels. 1 cup onion, finely chopped. 1 cup red bell pepper, diced. 3 cloves garlic, minced. 4 cups vegetable broth. 2 cups milk. 1 cup sharp cheddar cheese, shredded. 1/2 cup heavy cream. 2 tablespoons all-purpose flour. 2 teaspoons smoked paprika. 1 teaspoon cumin. 1/2 teaspoon cayenne pepper. Salt and pepper to taste. 2 tablespoons olive oil. Chopped green onions and cilantro for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add onion, red bell pepper, and garlic. Saut until softened. Sprinkle flour over the vegetables, stirring constantly to create a roux. Pour in vegetable broth, stirring to avoid lumps. Add potatoes, corn, smoked paprika, cumin, and cayenne pepper. Simmer until potatoes are tender, about 15-20 minutes. Stir in milk, heavy cream, and cheddar cheese. Cook until cheese is melted and soup is heated through. Season with salt and pepper to taste. Serve hot, garnished with chopped green onions and cilantro.

Prep Time: 15 minutes

Cook Time: 30 minutes

This is a hearty and tasty chowder with a creamy base and the smokey flavor of southwestern spices. It has potatoes, corn, and other vegetables. Great for getting warm on cold nights!

Ingredients: 4 cups potatoes, diced. 2 cups corn kernels. 1 cup onion, finely chopped. 1 cup red bell pepper, diced. 3 cloves garlic, minced. 4 cups vegetable broth. 2 cups milk. 1 cup sharp cheddar cheese, shredded. 1/2 cup heavy cream. 2 tablespoons all-purpose flour. 2 teaspoons smoked paprika. 1 teaspoon cumin. 1/2 teaspoon cayenne pepper. Salt and pepper to taste. 2 tablespoons olive oil. Chopped green onions and cilantro for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add onion, red bell pepper, and garlic. Saut until softened. Sprinkle flour over the vegetables, stirring constantly to create a roux. Pour in vegetable broth, stirring to avoid lumps. Add potatoes, corn, smoked paprika, cumin, and cayenne pepper. Simmer until potatoes are tender, about 15-20 minutes. Stir in milk, heavy cream, and cheddar cheese. Cook until cheese is melted and soup is heated through. Season with salt and pepper to taste. Serve hot, garnished with chopped green onions and cilantro.

Prep Time: 15 minutes

Cook Time: 30 minutes

Seafood chowder that is thick and creamy and full of different kinds of seafood, vegetables, and savory flavors. Great for a warm meal on a cold day!

Ingredients: 4 slices bacon, chopped. 1 onion, diced. 2 cloves garlic, minced. 2 stalks celery, diced. 2 carrots, diced. 1/4 cup all-purpose flour. 3 cups seafood stock. 1 cup heavy cream. 2 cups potatoes, diced. 1 cup corn kernels. 1 pound mixed seafood such as shrimp, scallops, and white fish, chopped. Salt and pepper to taste. 2 tablespoons chopped fresh parsley, for garnish.

Instructions: Over medium heat, cook the bacon in a big pot until it gets crispy. Take the bacon out of the pot and set it aside. Leave the bacon fat in the pot. Spice up the pot by adding onion, garlic, celery, and carrots. It will take about 5 minutes of cooking until the vegetables are soft. In a separate pan, cook the flour for one to two minutes, until it turns a light golden color. Make sure there are no lumps as you slowly whisk in the seafood stock. Put in corn, potatoes, and heavy cream. Turn the heat down to low and cook for about 15 minutes, until the potatoes are soft. Add the cooked bacon and mixed seafood. Let it cook for another 5 minutes, until the seafood is fully cooked. Add pepper and salt to taste. Serve hot with chopped parsley on top. Have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes