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Our Crowd-Pleasing Autumn Chowder Soup Recipe

Our Crowd-Pleasing Autumn Chowder Soup Recipe

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The first day of fall is just around the corner, and it’s time to celebrate with an autumnal dish. We’ve found a recipe that will make your taste buds sing, while still satisfying your stomach! This hearty Autumn Chowder recipe makes for the perfect meal on cooler days.

the best autumn chowder

With its variety of vegetables and potatoes, this soup has all of your favorite flavors mixed into one pot. Finely diced carrots, onion, and corn provide a natural sweetness that balances out the saltiness from the bacon. The best part about this recipe is how easy it is; everything goes right into one pot!

This is the same recipe we used to make at our Cafe – hard to believe it’s been closed for 20 years now!! This stuff sold out every day we had it — we kept making bigger and bigger batches and it always sold out!

People would beg for the recipe for this Crowd Pleasing Autumn Chowder Soup and we would just chuckle, but now?

Here it is!

What is chowder?

Most people don’t get the fact that “Chowder” is just a fancy word for potato soup. It is the KIND of chowder that you make that makes all of the difference in the world. Fish chowder? Clam chowder? Chicken Chowder? It is just simply a few new additions to that cream of potato soup.

Chowder is a delicious soup that has been around since the 16th century. It’s known for its thick consistency and it can come in many different varieties, such as seafood or vegetable chowders!

For example, New England clam chowder is typically made with chopped clams and diced potatoes, in a mixed cream and milk base, often with a small amount of butter.

Other common chowders include seafood chowder, which includes fish, clams, and many other types of shellfish; lamb or veal chowder made with barley; corn chowder, which uses corn instead of clams; a wide variety of fish chowders; and potato chowder, which is often made with cheese.

Autumn Chowder is perfect for those cooler days of the season and awesome with some crusty rolls or fresh bread. You will love it! It combines the changing colors of the season with warm fuzzy comfort food – it’s hearty enough to be a meal by itself.

What kind of potatoes are the best for chowder?

When it comes to potatoes, the starchier the better. Avoid waxy types like red and Yukon golds when cooking your chowder because they will release more starchy juices which makes for a watery result!

Why do we use cheddar cheese in our chowder?

We love to use cheddar in our Autumn Chowder because it’s a great way to add some sharp cheesy flavor. The sharper cheddar you use the better.

Autumn Chowder Ingredients

Autumn Chowder Ingredients
  • Bacon is what really adds the flavor to this – and you can get always with a small amount – just eight (8) slices. You are going to want to precook it.
  • Potatoes are usually super inexpensive – just get a five-pound bag for roughly a buck at your local grocery store.
  • Stick with your name-brand canned corn – it really makes a difference.
  • You can’t use pre-shredded cheese in a bag, they add preservatives to it that make the cheese “clump” when you stir it in… you will want to get an 8 ounce brick of cheese and shred/grate it yourself.

How do you store leftover Autumn Chowder?

You can store Autumn Chowder in a covered container for up to four days. However, we recommend that you do not freeze or reheat it more than once.

What do you serve Autumn Chowder with?

We like to add a small salad or some nice, crusty bread. It really is a meal in itself so you don’t need to add too much to it.

How to make our easy Autumn Chowder

Here is our favorite version – full of fall colors and amazing taste: Crowd-Pleasing Autumn Chowder Soup.

Autumn Chowder Ingredients

You will need:

  • 1 small onion, diced
  • 8 slices bacon
  • 1 can corn (whole kernel)
  • 4-5# potatoes
  • 4 whole carrots or 1 can of diced carrots
  • 8 oz brick of cheddar cheese, grated
  • 8-10 cups chicken broth

How to Make Autumn Chowder

In one pan, saute your diced onion in a little olive oil. Add to a large pot.

ow to Make Autumn Chowder

Put bacon slices in the onion pan and cook until it is crisp. Remove it from the pan, pat it dry, and dice/crumble it up.

Easy Autumn Chowder

Add it to the large pot.

What kind of potatoes are the best for chowder?

Peel and dice potatoes and raw carrots (if using canned carrots – don’t add them until you add the corn) – add to the large pot with your chicken broth.

Simmer until veggies are tender.

Reduce heat until soup is no longer bubbling **this is important as cheese does not boil!!!! It will clump, stick to the veggies and be a very undesirable consistency.

What kind of potatoes are the best for chowder?

Add corn (and canned carrots if using canned carrots instead of fresh.).

Crowd-Pleasing Autumn Chowder Soup

Gradually add in cheddar cheese, stirring as you go.

Dish it up and top with more bacon and cheese before you rip into it like a monkey on a cupcake.

Crowd-Pleasing Autumn Chowder Soup

This is super yummy!

Yield: 6 - 8 servings

Easy Autumn Chowder

Crowd-Pleasing Autumn Chowder Soup

The first day of fall is just around the corner, and it’s time to celebrate with an autumnal dish. We’ve found a recipe that will make your taste buds sing, while still satisfying your stomach! This hearty Autumn Chowder recipe makes for the perfect meal on cooler days.

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 1 small onion, diced
  • 8 slices bacon
  • 1 can corn (whole kernel)
  • 4-5# potatoes
  • 4 whole carrots or 1 can of diced carrots
  • 8 oz brick of cheddar cheese, grated
  • 8-10 cups chicken broth

Instructions

  1. In one pan, saute your diced onion in a little olive oil. Add to a large pot.
  2. Put bacon slices in the onion pan and cook until it is crisp. Remove it from the pan, pat it dry, and dice/crumble it up.
  3. Add it to the large pot.
  4. Peel and dice potatoes and raw carrots (if using canned carrots – don't add them until you add the corn) – add to the large pot with your chicken broth.
  5. Simmer until veggies are tender.
  6. Reduce heat until soup is no longer bubbling **this is important as cheese does not boil!!!! It will clump, stick to the veggies and be a very undesirable consistency.
  7. Add corn (and canned carrots if using canned carrots instead of fresh.).
  8. Gradually add in cheddar cheese, stirring as you go.
  9. Dish it up and top with more bacon and cheese before you rip into it like a monkey on a cupcake.

Notes

  • Bacon is what really adds the flavor to this – and you can get always with a small amount – just eight (8) slices. You are going to want to precook it.
  • Potatoes are usually super inexpensive – just get a five-pound bag for roughly a buck at your local grocery store.
  • Stick with your name-brand canned corn – it really makes a difference.
  • You can’t use pre-shredded cheese in a bag, they add preservatives to it that make the cheese “clump” when you stir it in… you will want to get an 8 ounce brick of cheese and shred/grate it yourself.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 289Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 60mgSodium: 6473mgCarbohydrates: 25gFiber: 2gSugar: 10gProtein: 20g

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