POTATO CORN CHOWDER WITH BACON SLOW COOKER RECIPES

Name: Cheesy Potato Slow-Cooker Soup
Prep time: 20 min
Total time: 8 h 30 min
Yield: 6
Ingredients: 1 carton (32 oz) Progresso™ chicken broth (4 cups); 1 1/2 cups chopped onions; 5 cups diced peeled russet potatoes (about 5 medium); 3 tablespoons cornstarch; 2 cups shredded American cheese (8 oz); 4 medium green onions, sliced (1/4 cup)

CHEESY POTATO SLOW-COOKER SOUP RECIPE - PILLSBURY.COM

Cheesy Potato Slow-Cooker Soup Recipe - Pillsbury.com image

Potatoes and cheese? Yes, please! This top-rated, six-ingredient slow-cooker potato soup recipe is unbelievably easy and amazingly delicious. We highly recommend it for those nights when only something warm and comforting will do. Serve your very best slow cooker potato soup with a green salad and crusty bread for a complete meal.

Provided by Pillsbury Kitchens

Total Time 8 hours 30 minutes

Prep Time 20 minutes

Yield 6

Number Of Ingredients 6

Ingredients

1 carton (32 oz) Progresso™ chicken broth (4 cups)
1 1/2 cups chopped onions
5 cups diced peeled russet potatoes (about 5 medium)
3 tablespoons cornstarch
2 cups shredded American cheese (8 oz)
4 medium green onions, sliced (1/4 cup)

Steps:

Spray 3 1/2- to 4-quart slow cooker with cooking spray. Reserve 1/4 cup broth in small bowl; cover and refrigerate. In cooker, mix onions, potatoes and remaining broth.
Cover; cook on Low heat setting 8 hours.
Increase heat setting to High. In small bowl, beat cornstarch and reserved broth until smooth. Add to cooker; stir. Cover; heat to simmering, and cook 10 to 15 minutes longer or until thickened.
Stir in cheese until well melted. Sprinkle servings of soup with green onions.

Nutrition Facts : Calories 300 , CarbohydrateContent 35 g, CholesterolContent 40 mg, FatContent 1/2 , FiberContent 3 g, ProteinContent 11 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 1210 mg, SugarContent 4 g, TransFatContent 0 g

TURKEY CORN CHOWDER RECIPE: HOW TO MAKE IT

Turkey Corn Chowder Recipe: How to Make It image

This thick and rich turkey corn chowder uses up Thanksgiving leftovers. Every so often, my grandmother would even add chopped hard-boiled eggs to this chowder to give it a nice richness. —Susan Bickta, Kutztown, Pennsylvania

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 15 minutes

Prep Time 25 minutes

Cook Time 50 minutes

Yield 16 servings (4 quarts).

Number Of Ingredients 18

Ingredients

1 pound thick-sliced bacon strips, chopped
3 celery ribs, sliced
1 medium onion, chopped
1 medium carrot, chopped
1/2 cup chopped red onion
1 bay leaf
1/4 cup all-purpose flour
1 carton (32 ounces) chicken stock
1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
1 package (8 ounces) cream cheese, softened
3/4 cup whole milk
3/4 cup heavy whipping cream
3-1/2 cups frozen corn (about 17.5 ounces)
2-1/2 cups cubed cooked turkey
2 cups refrigerated shredded hash brown potatoes (about 10 ounces)
3/4 cup turkey gravy
1 tablespoon dried parsley flakes
Thinly sliced green onions, optional

Steps:

In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1/4 cup in pan. Add celery, onion, carrot, red onion and bay leaf; cook and stir over medium-high heat until vegetables are tender, 8-10 minutes., Stir in flour until blended; gradually whisk in stock. Bring to a boil, stirring constantly; cook and stir 2 minutes. Add soup, cream cheese, milk and cream; mix well. Stir in corn, turkey, hash browns, gravy, parsley and 3/4 cup reserved bacon; reduce heat. Cook, covered, 20 minutes, stirring occasionally., Discard bay leaf. Serve with remaining bacon and, if desired, green onions.

Nutrition Facts : Calories 289 calories, FatContent 19g fat (9g saturated fat), CholesterolContent 63mg cholesterol, SodiumContent 603mg sodium, CarbohydrateContent 17g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 14g protein.

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