Autumn Chowder Recipe

Autumn Chowder RecipePhoto by: Taste of Home Autumn Chowder Recipe Rating 5

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"When the weather gets chilly, we enjoy 'comfort foods' like this hearty chowder," says Sheena Hoffman of North Vancouver, British Columbia. "It's easy to prepare, and the aroma of it as it simmers makes my mouth water."
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Autumn Chowder Recipe
  • Prep: 10 min. Cook: 35 min.
  • Yield: 2 Servings
    •
10 35 45

Ingredients

  • 2 bacon strips, diced
  • 1/4 cup chopped onion
  • 1 medium red potato, cubed
  • 1 small carrot, halved lengthwise and thinly sliced
  • 1/2 cup water
  • 3/4 teaspoon chicken bouillon granules
  • 1 cup milk
  • 2/3 cup frozen corn
  • 1/8 teaspoon pepper
  • 2-1/2 teaspoons all-purpose flour
  • 2 tablespoons cold water
  • 3/4 cup shredded cheddar cheese

Directions

  • In a large saucepan, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 teaspoon drippings. In the drippings, saute onion until tender. Add the potato, carrot, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are almost tender.
  • Stir in the milk, corn and pepper. Cook 5 minutes longer. Combine the flour and cold water until smooth; gradually whisk into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Sprinkle with bacon. Yield: 2 servings.

Nutritional Facts 1 serving (1 cup) equals 473 calories, 30 g fat (16 g saturated fat), 77 mg cholesterol, 810 mg sodium, 35 g carbohydrate, 4 g fiber, 19 g protein.

Originally published as Autumn Chowder in Country Woman November/December 2002, p37

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Reviews for Autumn Chowder (10)

Autumn Chowder Recipe

Autumn Chowder

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Reviewed on Jan. 24, 2012 by steveprom

Always a good choice, versatile recipe that you can add too to make it your own


Reviewed on Jan. 24, 2012 by ekatiakarpova

It is very good and fast but I changed a lot in it. I added Better Than Bouillon into water and added a little bit more bouillon to cover the vegetables. I used Sweet Corn Cream Style instead of frozen corn that`s why I didn`t use the flour and cold water. I added little bit the part of cooked bacon to give my chowder more bacon flovor during the last boiling stage. And I used Velveeta Cheese.


Reviewed on Dec. 28, 2011 by Stoneturtle

Good stuff! Easy too. Needed just a little salt for my tastes.


Reviewed on Dec. 04, 2011 by MelissaV81

I was looking to duplicate a recipe that I tried in a restaurant and this is fabulous. I did omit the bacon because I didn't have any on hand and added a little more corn that called for. Will definitely be making this again and again!


Reviewed on Nov. 29, 2011 by cool one

I had doubled the recipe for leftovers the second time I made it and added a cup of diced chicken the next day. It was great now I have 2 soup recipes instead of 1. A nice sit by the fire with crusty bread soup.


Reviewed on Oct. 30, 2011 by Kellie58

Simply wonderful! I shared this recipe with my sister and niece and they love it also. Great comfort food.


Reviewed on Oct. 21, 2011 by JessicaRae

This was very yummy! After tasting it, I preferred to add a bit of salt, but other than that, it had excellent flavor! You'll want to double it, though, because leftovers will be a must-have :)


Reviewed on Oct. 16, 2011 by HLM1

kitkatkiss18 - I use Pamela's Ultimate Baking and Pancake Mix to substitute for the flour in soup recipes. It is gluten-free and seems to work great to thicken the soups that I have made (especially when you are using small amounts of flour as needed here). Hope this helps!


Reviewed on Oct. 10, 2011 by kitkatkiss18

How can I make this chowder gluten free? Is there anything I can use in place of the flour to thicken it without changing the taste or texture?


Reviewed on Sep. 17, 2011 by ladyyorkie

It was an ok base for a cheese soup, however I will add somethings for some extra flavor.

 
 
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