Veggie-Beef Chowder with Mozzarella

From: Progresso website

Ingredients:
1 lb lean ground beef
1 bag (12 oz) frozen mixed vegetables
1 can (18 oz) Progresso Recipe Starters creamy portabella mushroom cooking sauce
3/4 tsp Italian seasoning
1/2 cup shredded mozzarella cheese

In a saucepan, cook beef over medium-high heat 5-7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.

Stir in 1/4 tsp salt and all remaining ingredients except cheese and croutons. Heat to boiling. Reduce heat; simmer uncovered 8-10 minutes, stirring occasionally, until vegetables are tender.

Sprinkle 2 tablespoons cheese in each soup bowl; fill bowls with chowder. Sprinkle with croutons.

Verdict:
Thumbs up! I know the pictures don't do it justice. Trust me, this is one of the easiest soups you'll throw together, but the flavor is amazing! I will absolutely make this one again and I definitely recommend it to you!

Cheesy Vegetable Chowder

From: Here

Ingredients:

2 Tablespoons butter

1/2 cup chopped onion

1 cup finely chopped carrot

1 stalk celery, finely chopped

1 Tablespoon minced garlic

4 cups chicken broth

2 large baking potatoes, peeled and chopped

1 Tablespoon flour

1/2 cup water

2/3 cup milk

2 cups chopped broccoli

2 heaping cups shredded cheddar cheese

 

Melt the butter in a large soup pot.  Add onions, carrots, and celery and saute over medium heat until tender.  Add garlic and cook 1 or 2 additional minutes.  Add chicken broth and potatoes, bring to a boil, and cook until potatoes are tender.  Mix flour with water, add, and simmer until soup is slightly thickened.  Add milk and broccoli and cook until broccoli is just tender and soup is heated through.  Stir in cheese, allow to melt, and serve.

Verdict:
This recipe has all the things I love about a good recipe - it's cheap to make, it's easy to make, and it tastes delicious!!  I love chowders and this one was definitely a keeper. I will certainly be making this again. Yummy!!

Smoky Corn Chowder

From: Real Simple

Ingredients:
8 oz sliced bacon, cut into pieces
1 large sweet onion, chopped
2 cloves garlic, chopped
1/2 tsp smoked paprika
1/4 tsp crushed red pepper flakes
2 10-oz packages frozen corn
3 cups chicken broth
1 cup half-and-half
salt and pepper

Cook the bacon in a large saucepan or Dutch oven over medium heat until crisp, about 8 minutes. Transfer to a paper towel-lined plate. Spoon off and discard all but 2 Tbsp of the drippings and return the pot to medium heat. Cook the onion, stirring occasionally, until soft, 5-7 minutes. Add the garlic, paprika, and red pepper and cook, stirring, for 2 minutes. Stir in the corn, broth and half-and-half and bring to a boil. Reduce heat and simmer for 15 minutes. Transfer half the soup to a blender and puree until smooth. Return to the pot, add salt and pepper, and stir to combine. Divide the soup into bowls and top with bacon and scallions if you have them.

What I did differently from the recipe:
I used turkey bacon, for one thing, so I didn't have the drippings that the recipe called for from that bacon. Fortunately, I always save my drippings so I used my reserve from the pantry to add some grease to the recipe! Instead of red pepper flakes I used ground cayenne pepper so I didn't use nearly as much as the recipe called for. I didn't have any frozen corn and didn't have time to go to the store, so I used two 15-oz cans of corn. I only used 2 cups of chicken broth. And I didn't have half-and-half on hand so instead I used two 5-oz cans of evaporated milk.

What I'll do differently next time:
Whatever is necessary! I had to tweak this a lot simply because I didn't have time to go to the store, but it didn't change the taste!

Verdict:
Thumbs up! I love this recipe. It was so sweet and we couldn't figure out what that sweetness was from, but it was just delicious. Instead of putting the bacon on top I had just mixed it all in after I blended the soup. This soup didn't last long, that's for sure!

Printable version:

Ingredients:
8 oz sliced bacon, cut into pieces
1 large sweet onion, chopped
2 cloves garlic, chopped
1/2 tsp smoked paprika
1/4 tsp crushed red pepper flakes
2 10-oz packages frozen corn
3 cups chicken broth
1 cup half-and-half
salt and pepper

Cook the bacon in a large saucepan or Dutch oven over medium heat until crisp, about 8 minutes. Transfer to a paper towel-lined plate. Spoon off and discard all but 2 Tbsp of the drippings and return the pot to medium heat. Cook the onion, stirring occasionally, until soft, 5-7 minutes. Add the garlic, paprika, and red pepper and cook, stirring, for 2 minutes. Stir in the corn, broth and half-and-half and bring to a boil. Reduce heat and simmer for 15 minutes. Transfer half the soup to a blender and puree until smooth. Return to the pot, add salt and pepper, and stir to combine. Divide the soup into bowls and top with bacon and scallions if you have them.