Ham and Potato Soup Recipe - Ham and Potato Chowder
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Instant Pot Potato Corn Chowder Recipe | Vegan
Instant Pot Potato Corn Chowder is a quick and easy gluten-free, dairy-free, vegetarian and vegan soup recipe that is full of flavor! This healthy soup recipe can be ready-to-eat in under 30 minutes!
RECIPE:
INGREDIENTS:
2 Tbsp. olive oil
1 cup sweet onion finely diced
4 cloves garlic crushed
1 ¼ lb. red potatoes cut into 1-inch pieces
2 carrots cut into ½-inch cubes
16- oz. bag frozen corn
4 cups vegetable broth or chicken broth
½ tsp. thyme dried
½ tsp. rosemary dried
1 ¼ tsp. salt to taste
½ tsp. pepper to taste
¼ tsp. paprika
1 cup almond milk warm
3 Tbsp. tapioca starch
Green onions or chives optional
INSTRUCTIONS
Set 6-quart Instant Pot to the sauté function and add oil, diced onion, and crushed garlic. Sauté for 2-3 minutes.
Add potatoes, carrots, corn, broth, thyme, rosemary, salt, pepper, and paprika. Make sure to scrape the bottom of the pot to ensure no bits or pieces are stuck.
Cover Instant Pot with lid, ensure the pressure release valve is set to sealed, and turn on high pressure for 8 minutes.
Once the Instant Pot is done cooking the chowder, let chowder sit in the Instant Pot for 5 minutes. (5 minute Natural Pressure release.)
While chowder is sitting, whisk together warmed almond milk and 3 tablespoons tapioca starch in a medium-sized bowl until smooth.
Turn Instant Pot on the sauté function and add milk-starch mixture. Stir for 4-5 minutes or until chowder has reached your desired thickness. If chowder is too thick, add more almond milk or broth.
Serve potato corn chowder with chives or scallions and enjoy!
Website:
THE VEGETABLE SOUP! Irish Farmhouse Vegetable Soup Recipe!
A veg packed soup perfect for any time of the year, but especially now as a winter warmer!
You'll need:
US Ingredients:
¼ stick butter
1 onion, peeled and diced
1 leek, sliced
3 potatoes, peeled and diced (1 lb)
50 fl oz of vegetable stock
2 carrots, diced
1 parsnip, diced
4 sticks celery, sliced
½ cup cream, optional
1 1/3 cup frozen Peas
Sea salt and freshly ground black pepper
Metric Ingredients:
25g butter
1 onion, peeled and diced
1 leek, sliced
3 potatoes, peeled and diced (450g)
1.5litres of vegetable stock
2 carrots, diced
1 parsnip, diced
4 sticks celery, sliced
100ml cream, optional
200g frozen Peas
Sea salt and freshly ground black pepper
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Fish Chowder Soup
The BEST fish soup is thick and chunky with a creamy white broth!
Vegetable Sweet Potato Chowder
Vegetable Sweet Potato Chowder
From the book The McDougall Program for Maximum Weight Loss
by John and Mary McDougall
Recipe used with permission of the author.
Servings: 6
Preparation time: 30 minutes
Cooking time: 50 minutes
Ingredients:
• 3 cups frozen corn kernels
• ½ cup diced carrot
• ½ cup diced celery
• ½ diced onion
• ½ cup diced sweet potato
• ½ cup chopped tomato
• ¼ cup diced green bell pepper
• ¼ cup diced red bell pepper
• 1 ½ quart vegetable stock or water
• 1 tablespoon soy sauce
• ½ teaspoon Tabasco
• ¼ teaspoon freshly ground pepper
• ½ teaspoon dried thyme
• 2 bay leaves
• ¼ cup corn starch mixed with ¼ cup cold water
• 1 cup chopped fresh kale
Directions
Place the vegetables and stock or water in a large soup pot. Add the soy sauce and other seasonings. Bring to a boil, reduce the heat, cover, and simmer for about 45 minutes. Add the cornstarch mixture, stirring. Add the kale, stir, and cook another five minutes.
Easy Vegetable Soup Recipe | Beyond Easy!
There is nothing better than cozying up with a big bowl of this Vegetable Soup as it’s much tastier than soup from a can without requiring a ton of effort. It’s a healthy, comforting, and hearty soup that everyone will love which is perfect for a cold day or for using up what you have in the fridge
RECIPE:
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