Take-out Tuesday, Winter Warmth Chowder

the Painted Apron

1 year ago

Much of the USA is dealing

with extremely cold temperatures this week,

it’s even 20 degrees in Birmingham Alabama where I live

🥶

You need a hot bowl of soup to warm you up!

This is a soup recipe full of short cuts to make it easy for you

to get out of the kitchen quickly

It’s a satisfying and hearty potato chowder,

loaded with vegetables

Frozen hash browns and corn, cheddar, mirepoix

{chopped carrots, celery & onion}

Chicken broth, cream cheese,

Cream of Chicken & Mushroom Soup,*

grated cheddar, bacon, tater tots and green onions for garnish

*You can use any cream soup you like, Cream of broccoli, Celery, Mushroom, Onion, Cream of Chicken or Cream of Chicken & Mushroom

Cook bacon strips,** then remove to drain on paper towels

Sauté carrots, onion and celery in 1Tbsp remaining bacon grease

until soft, covering with a lid to speed cooking along

**if you don’t want to use bacon,sauté the vegetables in a dash of olive oil and butter

Put potatoes in a greased or lined large slow cooker

and add broth, vegetables and cream soup

Stir to combine

Set the cooker to low and let the soup cook for 7 hours

After 6 hours, about 1 hour before serving, cube cheese

Stir the cubed cheese into the soup,

cover cooker and let the cheese melt into the soup

Cook Tater Tots according to package directions and keep warm

Stir soup again before serving

and garnish with bacon,

tater tots, sliced green onions, and grated cheddar

Winter Warmth Chowder with Potato Croutons

This slow cooker chowder will warm you up on chilly days, it's easy to make, and garnished with tater tots and bacon

Course Main Course, slow cooker, Soup

Cuisine American

Keyword chowder, comfort food, easy potato soup, potato croutons, slow cooker soup

Prep Time 15

Cook Time 7

Servings 8

20 oz frozen shredded hash browns
16 oz corn
2 cups mirepoix {equal parts chopped carrot, celery, onion}
4 cups 32 oz. chicken broth
1/2 lb bacon strips {I used thick slices Applewood Smoked bacon}
1 can Cream Of Chicken & Mushroom Soup or cream soup of choice
salt & pepper
8 oz cream cheese cubed {low fat is fine, but don’t use fat free, it won’t melt}
8 oz cheddar cheese cubed
chopped green onions optional garnish
6 slices bacon optional garnish
grated cheddar optional garnish
cooked tater tots optional garnish

Cook bacon until crisp. Drain on paper towels. Pour off grease from pan, reserving 1-2 T. Saute mirepoix in reserved bacon fat until softened, covering pan with a lid for a few minutes to steam the vegetables.
Place potatoes in greased or lined slow cooker. Add broth and vegetables. Season with salt & pepper. Stir in cream soup. Cover and cook on low for 6 hours. Add cream cheese and cheddar cubes. Stir. Replace cover and cook for 1 more hour. Stir again before serving
Just before serving cook tater tots according to package directions, and reheat bacon for a few seconds in microwave. Garnish soup with bacon, green onions, grated cheddar and tater tots