Tomato Bacon Chowder Food

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TOMATO CORN CHOWDER



Tomato Corn Chowder image

Five common ingredients are all you'll need to prepare Sue McMichael's hearty full-flavored chowder. "This is a terrific soup, particularly as the cooler season sets in," writes the Redding, California cook. And at 55¢ a bowl, it's economical as well.

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 9 servings.

Number Of Ingredients 5

4 bacon strips, diced
1 large onion, chopped
2 cans (15-1/4 ounces each) whole kernel corn, undrained
2 cans (14-1/2 ounces each) diced tomatoes, undrained
4 medium potatoes, peeled and diced

Steps:

  • In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels. drain, reserving 1 tablespoon drippings. , In the drippings, saute onion until tender. Add the corn, tomatoes and potatoes. Cook over medium heat for 25-30 minutes or until potatoes are tender. Sprinkle with bacon.

Nutrition Facts : Calories 181 calories, Fat 6g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 268mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein.

TOMATO AND BACON CLAM CHOWDER



Tomato and Bacon Clam Chowder image

Categories     Soup/Stew     Tomato     Quick & Easy     Lunch     Bacon     Clam     Gourmet

Yield Makes about 3 1/2 cups

Number Of Ingredients 11

2 slices bacon, chopped
1 small onion, chopped fine
1 celery rib, chopped
1 garlic clove, minced
1 1/2 dozen small hard-shelled clams, shucked, reserving 1/2 cup liquor, and chopped
1/3 cup dry white wine
1 cup water
2 teaspoons tomato paste
1 small boiling potato
2 medium vine-ripened tomatoes, seeded and chopped
2 tablespoons finely chopped fresh parsley leaves

Steps:

  • In a 1 1/2-quart saucepan cook bacon over moderate heat until crisp and transfer with a slotted spoon to paper towels to drain. In fat remaining in pan cook onion, celery, and garlic with salt and pepper to taste over moderately low heat, stirring, until softened.
  • In a bowl whisk together reserved clam liquor, wine, water, and tomato paste and add to onion mixture. Peel potato and cut into 1/2-inch pieces. Add potato and tomatoes to saucepan and simmer, covered, until potato is tender, about 15 minutes. Add clams and parsley and simmer, covered, 2 minutes.
  • Serve chowder sprinkled with bacon.

TOMATO BACON CHOWDER



Tomato Bacon Chowder image

A rich tomato bacon soup.So warm and filling on those cold winter nights. My cousin, who cooks at a Hospice Center shared this with me.To make it quick, I use pre cooked bacon. Use real butter, not oleo. Your finished soup will be so much better.I like to serve this with a green salad and a hard roll.Sourdough rolls are great, but any crispy crust bread will do.

Provided by redwine

Categories     Chowders

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

10 slices crisp cooked bacon
1/4 cup butter
4 tablespoons flour
2 -3 dashes nutmeg
1 (15 ounce) can low-sodium low-fat chicken broth
1 (28 ounce) can diced tomatoes with juice
3/4 cup half-and-half cream
black pepper

Steps:

  • In heavy saucepan melt butter.
  • Stir in flour.
  • Gradually whisk in half & half and chicken broth.
  • Add nutmeg.
  • Cook and stir until thickened over medium heat.
  • Stir in diced tomatoes along with their juice.
  • Dice bacon and add to soup mixture.
  • Heat through and season with black pepper.

Nutrition Facts : Calories 349.3, Fat 25.5, SaturatedFat 13.4, Cholesterol 69.3, Sodium 993.2, Carbohydrate 20.8, Fiber 3, Sugar 7.5, Protein 11.2

TOMATO CHOWDER



Tomato Chowder image

Make and share this Tomato Chowder recipe from Food.com.

Provided by maryjane in spain

Categories     Chowders

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 15

2 cups potatoes, diced
3/4 cup onion, minced
1 cup celery, chopped
3 cups tomatoes, de-skinned, chopped
1/4 teaspoon pepper
1/4 teaspoon oregano
2 1/2 cups boiling water
3 tablespoons butter
1/4 cup flour
1 teaspoon Worcestershire sauce
1 1/2 teaspoons salt
1 1/2 cups extra-sharp cheddar cheese, grated
2 cups milk
1 tablespoon parsley
1/2 teaspoon dry mustard

Steps:

  • Combine the first 7 ingredients in a large saucepan. Bring to a boil, reduce heat and simmer until vegetables are tender (approx. 15 min).
  • Make a double boiler by placing a glass bowl over a pot of simmering water, making sure that the water does not touch the bowl.
  • Add butter and stir while it melts. Sprinkle in flour, salt, pepper and mustard. Add milk all at once. Stir in Worcestershire sauce and continue stirring until smooth.
  • Add cheese and stir until cheese has melted and sauce is thick.
  • Add to vegetables and bring to a boil.
  • Add parsley and serve piping hot.

Nutrition Facts : Calories 242.1, Fat 15.1, SaturatedFat 9.4, Cholesterol 46, Sodium 675.3, Carbohydrate 17.5, Fiber 2.2, Sugar 3.2, Protein 10.3

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