Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

October 2018

Potato Recipes

Preserving Recipes

Vera's Mince Meat

Vera's Mince Meat Recipe
2 1/2 lb Beef 2 1/2 lb Pork 2 lb Raisins 1 1/2 lb Apples 1 lb Dried apricots 1 lb Dried peac...

read more

Cheese Potato Chowder Recipe

Cheese Potato Chowder recipe and other potato recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Cheese Potato Chowder recipe  PDF


1 tb Butter
3/4 c Chopped onion
1/2 c Green bell pepper, chopped
3 c Low fat milk
1 c Chicken broth
1/8 ts Ground black pepper
1 1/4 c Instant mashed potato flake
(not granules) 3 tb Crumbled bleu cheese,
divided 1/3 c Sharp cheddar cheese, grate
In medium saucepan, melt butter. Add onion and green pepper cook and stir until softened, about 5 minutes. Stir in milk, chicken broth and black pepper bring to a boil. Stir in potato flakes cook and stir until thickened, about 1 minute. Set aside 1 tablespoon each Cheddar and Bleu cheese for later use. Stir in remaining Cheddar and Bleu cheeses Heat until melted, about 1 minute. Just before serving, sprinkle with reserved Cheddar and Bleu cheeses. Makes about 4 1/2 cups chowder, about 4 servings.

Cheese Potato Chowder recipe and other potato recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.5 Rating 4.5
384 people have voted
Last Reviewed on 2018-10-20



Saturday, Oct 20 2018 Download & Print Cheese Potato Chowder recipe  PDF   Potato recipes RSS   Thumsb up

2018 Best Cooking Recipes

New Recipes

Hayes Street Grill Apricot Crisp

New Cooking Recipes

Garlicky Tortillini
Garlicky Tortillini Recipe


1/3 c Vinegar herb or white wine 2 T Mustard dijon 1 ts Oregano dried 1/2 ts Rosemary dried 1/2 ts Thyme dried 4 Garlic cloves crushed 30 Tortillini fresh 225 g 1 lb Mushrooms small 2 Peppers sweet red or green 1 Squash acorn 30 Bamboo skewers 6 Combine vinegar, mustard, basil, oregano, rosemary, thyme and garlic in glass or stainless steel bowl. Slowly whisk in oil till blended. Cook tortillini in boiling water, drain. Transfer to large bowl. Gently toss with half of vinaigrette. Refrigerate covered at least 12 hours, tossing occasionally. Clean...

Cooking Magazines: Squash Recipes » October 2018   Squash recipes RSS   New

Dish Of The Day

Pisang Goreng

Pisang Goreng Recipe
1 c All purpose flour 1 c Water 1 ts Baking powder 1 ea Egg beaten 1 ea Pinch of salt 4 ea R...
read more

Category: » Dessert Recipes

View more dishes

>