Mushroom and Potato Chowder * Potato Corn Chowder

Corn and Grilled Sweet Potato Chowder * Potato Chowder

Green Mountain Potato Chowder * Hearty Potato and Leek Chowder

Potato-Vegetable Chowder * Rich and Creamy Potato Mushroom Chowder

Vegetable Sweet Potato Chowder * Corn & Potato Chowder

Ham and Potato Chowder * Potato - Salmon Chowder

Potato and Mushroom Chowder # 2 * Curried Potato Chowder



Mushroom and Potato Chowder


1/2 cup Chopped onion

1/4 cup Butter or margarine

2 tablespoons All-purpose flour

1 teaspoon Salt

1/2 teaspoon Pepper

3 cups Water

1 pound Fresh mushrooms -- sliced

1 cup Chopped celery

1 cup Diced peeled potatoes

1/2 cup Chopped carrots

1 cup Light cream

1/4 cup Grated Parmesan cheese


In a large kettle, saute onion in butter until tender. Add flour, salt and pepper; stir to make a smooth paste. Gradually add water, stirring constantly. Bring to a boil; cook and stir 1 minute. Add the mushrooms, celery, potatoes and carrots. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Add cream and Parmesan cheese; heat through.

Serves 4-6.

Source: Taste of Home Magazine Aug./Sept. 94

Potato Corn Chowder


1 md Onion, chopped

3 md Potatoes, diced

2 md Carrots, sliced

1 lg Celery stalk, chopped

2 ea Bay leaves

2 tb Vegetable oil

3 c Frozen corn

14 oz Can tomatoes, chopped

1 1/2 ts Coriander

1 t Savoury

1/2 ts Thyme

Salt & pepper to taste

1 c Water, stock


Place onions, potatoes, carrots, celery, bay leaves & oil in large soup pot. Add just enough stock to cover. Bring to a boil & simmer over low heat for 10 minutes.

Add the corn, tomatoes with hteir liquid & simmer for 10 minutes. Add the seasonings & simmer for another 10 minutes.

Remove 3/4 cup of potatoes & mash well. Return to the pot with the 1 cup of stock. Stir well. Simmer for another 5 minutes, or until you are ready to serve it.

Adapted from Nava Atlas, "Vegetariana"

Corn and Grilled Sweet Potato Chowder


10 ounces corn kernels -- drained -- air dried

1 red onion -- diced

2 Roma tomatoes -- cored and diced

1 poblano pepper -- diced

1 sweet potato -- sliced

1 tablespoon corn oil

1 small chipotle pepper

1/4 cup cooked wild rice

4 cups vegetable broth

2 cloves garlic -- crushed

1 tablespoon fresh thyme leaves

1 whol lime -- juiced

salt and pepper

cilantro -- garnish

Pantry ... use leftover wild rice or a blend. Or reserve a 1/4 cup of rice and beans from an instant soup cup (the kind you microwave and steep); try the black bean and rice soup. Toss corn, onion, tomato, poblano, and sweet potato (or yam) with olive oil. If you want to use your smoker, set up grill with wet smoking chips. Arrange vegetables on grill (use the tray with holes); cover, and grill for 15 to 20 minutes. Follow the grill maker's guidelines to adjust the heat (not too hot). If you want to roast in the oven, use a heavy duty foil, make a packet, adding the chipotle for smoky flavor: roast at 425F degrees for 15 minutes. Remove from oven and let stand for minutes before opening the packet. You may want to dice the potato slices into bite-sized pieces. Combine the vegetables with the other ingredients in a soup pot, and bring to a simmer and cook for 10 to 15 minutes. Season with salt and pepper, and garnish with cilantro. Serve with cornbread or sourdough. Good as an appetizer for grilled fish or chicken.

Recipe By : Pat Hanneman (1997) Soup Scoop .mcf

Potato Chowder


8 oz salt pork

1 1/2 c onion

3/4 c celery

1 c flour

3 qt chicken stock

1 lb new potatoes

48 oz canned cream-style corn

6 c milk

1 c cream

1/4 t salt

1/4 t white pepper



Cook the salt pork in a heavy saucepot, over a low flame, to render the fat add the onions and celery cook until softened without browning add the flour, stir to make a roux cook for 4-5 minutes without coloring slowly whisk in the stock heat and whisk to a boil add the potatoes and simmer until tender stir in the creamed corn stir in hot milk and cream season to taste with salt and white pepper garnish with minced parsley serve hot

Green Mountain Potato Chowder


2 qt Beef broth preferably homemade

1 lb Maine potatoes -- (4 medium), peeled and cut into 1/2" cubes

2 Carrots -- peeled and diced

3 Tomatoes -- diced

3 Leeks -- washed, sliced thin

1/2 Celery root, diced, (optional)

3 Branches parsley -- left whole

1 sm Bay leaf

1 t Thyme

Salt and pepper to taste

4 tb Sour cream or yogurt


4 Slices pumpernickel

4 oz 1/4" slab bacon


Bring beef broth to a boil and add potatoes, carrots, tomatoes, leeks, celery root, parsley, bay leaf, thyme, salt and pepper. Return to boil, reduce heat, cover, and simmer for 30 minutes. Meanwhile, dice the pumpernickel and the bacon. Fry bacon in skillet until partly cooked, the add pumpernickel cubes and fry until bacon is dark and bread is crisp. Set aside.

When vegetables are tender remove parsley and bay leaf and blend in sour cream or yogurt. Adjust seasonings to taste. Simmer for another minute. Ladle chowder into serving bowls and garnish with croutons and bacon. The flavor improves with reheating, so make chowder in advance if possible. Makes 4 to 6 servings.

This recipe, by Heidi M. Smith, won second prize for potatoes in the 2nd Annual Great New England Cookoff, sponsored by Yankee Magazine. Christie Aspegren,

September 93 Round Robin.

Hearty Potato and Leek Chowder


3 Large leeks -- cleaned and cut in 1/2-inch slices

2 tb Butter

1 lb Potatoes -- peeled/diced

2 Large carrots -- sliced thin

1 Medium onion -- chopped

3 c Chicken broth

1 c Milk or cream

2 tb Fresh minced parsley -ÿÿ

2 ts Dried parsley flakes

Salt & fresh ground pepper


To prepare leeks, cut off root end and tough green tops about 3-4 inches above white part of leek. Cut in half lengthwise and rinse under running water to remove sand. Cut into 1/2-inch slices. In a large saucepan, melt butter. Add leeks, potatoes, carrots and onions. Cook slowly until soft, about 8-10 minutes, stirring often. Add broth. Cover and bring to a boil. Reduce heat and simmer until potatoes are tender, about 25 minutes. Add the milk gradually and heat gently but do not boil. Stir in parsley, salt and pepper to taste.

From "Military Lifestyles Four Seasons Recipes" 1993

Potato-Vegetable Chowder


5 c Vegetable broth (water is fine, but not as tasty)

1 c Tomato or vegetable juice

1 c Tomatoes -- peeled, cut in small pieces

1 c Carrots -- chopped

1 c Green beans or yellow wax beans

1 c Onions -- finely chopped

1 c Zucchini or yellow squash thinly sliced

1 c Leek -- chopped

2 c Potatoes, red -- diced

1 Cheesecloth bag of fresh herbs of choice (parsley, basil, etc.)

2 ts Salt


Bring liquid to boil in a deep soup kettle. Add all vegetables and seasonings. Turn down heat to simmer and partially cover the pot. Simmer until vegetables are tender. Serve hot with crusty whole wheat bread and a light fruit dessert.

Variation: Almost any vegetable but onions, tomatoes, and the potatoes can be substituted for another vegetable. Don't use the cabbage family because the flavor is too radically changed. Green peas and baby lima beans are a great addition, as are corn kernels (about 1/2 cup).

Source: Vegetarian Journal, Sept-Oct 1993

Rich and Creamy Potato Mushroom Chowder


1 tb Margarine, dairy free

1 tb Vegetable oil

1 c Onion -- chopped

8 oz Mushrooms -- sliced

1 lg Garlic clove -- minced

1/3 c Celery -- thinly sliced

1/3 c Bell pepper, green -- diced

3 c Soymilk

1 t Dill weed

1/2 ts Tarragon

4 c Potatoes -- cubed 1/2 inch

1/4 ts Black pepper

1 t Salt, or to taste

10 1/2 oz Tofu, soft (Mori Nu)


1. Saute onions, garlic, celery and green pepper in hot oil and margarine about 3 minutes. Add sliced mushrooms and saute 3 more minutes.

2. Add soymilk, dill weed, tarragon, black pepper, salt and potatoes. Bring mixture almost to a boil; reduce heat and simmer 25 minutes, stirring occasionally.

3. Add pureed tofu; simmer until heated through and serve. Makes about 6 cups. Thin with extra soymilk if soup is too thick.

Recipe by Shirley Wilkes-Johnson

Vegetable Sweet Potato Chowder


3 c Frozen corn kernels

1/2 c Carrots -- diced

1/2 c Onion -- diced

1/2 c Sweet potato -- diced

1/2 c Tomato -- chopped

1/4 c Green bell pepper -- diced

1/4 c Red bell pepper -- diced

1 1/2 qt Water

2 1/2 tb Soy sauce, low sodium

1/4 ts Pepper -- ground

1 t Thyme -- dried

3 Bay leaf

1/4 c Arrowroot

1/4 c Water

1 c Spinach -- chopped

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.

Mix the arrowroot with the cold water and add to the soup, stirring. Add the spinach, stir, and cook another 5 minutes.

Recipe By : McDougall Program for Maximum Weight Loss, modified

Corn & Potato Chowder


1 teaspoon oil

2 teaspoons sherry

1 cup onion -- chopped

1 cup carrot -- sliced

2 stalks celery -- sliced

2 cups red potatoes -- cubed

1 bay leaf

1 cup vegetable broth

1 cup skim milk

1 cup corn kernels

cayenne to taste

plain yogurt for garnish (optional)

Instructions In large heavy saucepan, heat oil and sherry until bubbling. Add onion and saute 5 minutes. (If mixture appears dry, add 1-2 tsp.water.) Add carrot, celery, bay leaf, potatoes & stock. Cover, bring to boil & cook over medium heat for 10-15 minutes, or until potato is tender. Add milk & corn; simmer for 3 minutes or until corn is tender. Discard bay leaf. Puree 1 cup soup in blender, then return to pot. Season with cayenne. If desired, garnish with yogurt.

Ham and Potato Chowder


2 tb Butter or margarine

1/4 c Onion -- chopped

1/4 c Green pepper -- chopped

4 md Potatoes -- washed, peeled &

- cubed (3 cups)

1 t Salt

1/4 ts Paprika

1/8 ts Pepper

3 tb All-purpose flour

2 c Milk

1 cn (12 oz) Whole-kernel corn

- undrained

1 1/2 c Ham -- cooked & diced

Parsley -- minced

2 1/3 c -Water


Melt butter in 3-1/2-quart saucepan. Saute onion and green pepper until tender. Add potatoes, 2 cups water, salt, paprika and pepper. Cover and simmer about 15 minutes, or until potatoes are tender. Combine flour and 1/3 cup water in small bowl; blend well. Stir into potato mixture. Add milk. Simmer until slightly thickened, stirring frequently. Add corn and ham; heat through. Sprinkle each serving with parsley.

From: "The All American Potato Cookbook"

Potato - Salmon Chowder


4 cups peeled potatoes -- cut in 1/2" cubes

1 cup sliced carrots

1 tablespoon salt

3 cups water

1 package (10 oz.) frozen peas

1/2 teaspoon Worcestershire sauce

1/2 cup margarine

1/3 cup chopped onion

1/4 cup flour

5 cups milk

1 pound can salmon

1 cup celery -- thinly sliced


Cook potatoes and carrots in salted water until just tender. Add frozen peas. Bring to boil, cook 1 minute. Remove from heat, do not drain. Melt margarine in skillet. Add onion, cook until lightly browned. Add flour, stir until smooth. Cook 1 minute. Add 1/2 the milk, stirring constantly. Cook over low heat until sauce boils and thickens. Flake salmon, add to vegetables. Add hot white sauce, celery, Worcestershire sauce and remaining milk to vegetables and salm on. Heat thoroughly. Serve at once. Makes 3 quarts.

Recipe By : Key Gourmet CD Rom

Potato and Mushroom Chowder # 2


1/2 cup chopped onion

1/4 cup butter or margarine

2 tablespoons all-purpose flour

1 teaspoon salt

1/2 teaspoon black pepper

2 cups water

2 4 oz cans sliced mushrooms -- drained

1 cup chopped celery

2 cups diced peeled potatoes

1 cup chopped carrots

2 cups milk

1/4 cup grated Parmesan cheese

In a skillet, saute onion and celery in the 1/4 cup margarine until the onion is translucent. Remove from heat. Add flour, salt, and pepper; stir. Place in Crock-Pot. Add water. Tehn stir in potatoes, canned mushrooms, and carrots. Cover and cook on Low 6 to 8 hours or on High for 3 to 4 hours. If on Low turn to High. Add milk and Parmesan cheese and cook 30 minutes. Serve.

Recipe By : Rival's Crock-Pot Slow Cooker Cuisine; 1995

Curried Potato Chowder


Olive Oil cooking Spray

2 lg Onions, about a lb thinly sliced

1 cl Garlic -- minced

1/8 ts Sugar

3 ccup Beef stock

2 lg Russet potatoes -- about 2 lbs, peeled diced

1/4 c Dry white wine

1 tb Dry English mustard

1 cup Plain nonfat yogart

Grated lemon zest of garnish

Thin cucumber slices for garnish



1/2 cup Corn Kernels -- fresh or deforsted

1 tb Turkey bacon -- chopped cooked



In a large nonstick covered skillet that has been lightly sprayed with cooking spray, cook onions and garlic over low heat until onions wilt, about 15 minutes. Stir frequently. Uncover, stir in sugar, and continue to cook, stirring often, until onions begin to brown. Meanwhile, in a large saucepan. bring stock to a boil. Add potatoes, reduce heat to a simmer, and cook unitl potatoes are tender when pierced with a fork, about 15 minutes. Add onions. Add wine to skillet; stir to lossen any browned bits. Add wine mixture to potato mixture. Return to soup to a simmer. Cook for another 5 to 10 minutes, until potatoes begin to fall apart and soup thickens. Stir in curry powder and dry mustard. Remove soup from stove; stir in yogurt. Return soup to stove; heat through. Do not allow to boil. Ladle into hot soup plates; with grated lemon zest and cucumber slices. ( I would add instant potatoes to make thicker potato soup)


Omit curry powder, dry mustard, and plain nonfat yogurt. Chop onion and potatoes into small dice. Cook as directed until potatoes are just tender. Add corn just before serving. Garnish with each serving with chopped turkey bacon.

Source: Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin,




Spanish Pork Stew With Potatoes * Sausage and Potato Stew

Meat and Potato Stew * Italian Vegetable and Potato Stew

Caribbean Squash and Sweet Potato Stew * Spicey Lentil and Potato Stew

Succelent Truffled Potato Stew * Barley, Potato And Amaranth Stew

Pasta and Potato Stew * Green Bean, Zucchini And Potato Stew

Pork, Potato, and Green Bean Stew * Tofu Stew with Sweet Potatoes

Celery, Potato and Chicken Skillet Stew * Malay-Style Chicken and Sweet Potato Stew



Spanish Pork Stew With Potatoes


4 md Potatoes

1 lb Tomatoes

1 Bell peppers

2 tb Vinegar

1 lb Pork shoulder butt

3 Garlic cloves, crushed

1 lb Pork shoulder butt

1 c Stock

1 Bay leaves

1 md Onions, chopped


Cut pork into large chunks. Coarsely chop tomatoes. Peel potatoes and cut into thick chunks. Seed, core, and thinly slice bell pepper. Brown pork in 2 tb oil if desired. Layer ingredients in crockpot in order; cook until meat is tender, about 10 hours. Stovetop preparation: Heat oil in Dutch oven over medium heat. Add pork and saute a few minutes, until lightly browned. Add garlic and saute well. Add onion and saute until tender. Add tomatoes and cook 5 minutes. Att water, vinegar, and bay leaf. Salt and pepper to taste. Bring to boil. Cover and simmer until pork is almost tender, about 40 minutes. Stir in green pepper. Add potatoes around sides and simmer, covered, until tender, about 15 minutes. Avoid stirring or overcooking potatoes.

Sausage and Potato Stew


1 slice Canadian bacon

1 Carrot -- finely chopped

1 Celery stalk -- finely chopped

1 Onion -- finely chopped

1 Garlic clove -- minced

8 Fresh basil leaves

28 ounces Tomatoes, plum -- canned

6 Potatoes -- cubed

1 pound Italian turkey sausage (cut into 2" pieces)



Fresh parsley or basil garnish

Fry bacon in a large non-stick saucepan until crisp. Add carrot, celery, onion, garlic and basil. Saute in pan drippings (or use braise/deglaze method) until onion is lightly browned. Add tomatoes, potatoes and sausage. Bring to a boil; reduce heat to low. Simmer for 1 hour, stirring occasionally, adding water for desired consistency. Season with salt and pepper to taste . May also add cubed zucchini, yellow squash, or more potatoes. Serve garnished with chopped fresh parsley or more basil. For Crockpot: After browning step, put in crockpot with remaining ingredients and cook for 8 or 9 hours. Serve with a crusty bread.


Meat and Potato Stew


2 1/2 lb Round steak or top round,

-cut into 1" cubes

6 oz Can tomato paste

8 lg White potatoes, quartered

1/4 c Olive oil

1/2 t Oregano

1/2 c Red or white wine



Heat olive oil in 6 quart pot; add beef, salt, pepper, and oregano. Brown well. Add tomato paste, wine, and water until meat is almost covered. Mix liquids well until gravy thickens slightly. Simmer 45 minutes. Add potatoes and simmer until fork tender, stirring occasionally about 15-20 minutes. Serve hot with fresh Italian bread.

Italian Vegetable and Potato Stew


1 lg Eggplant -- peeled and cut into 1-inch cubes

1 1/2 tb Fine sea salt

3 tb Olive oil or more as needed

1 md Onion -- chopped

2 Celery ribs, with leaves chopped

1 Green bell pepper -- seeded and chopped

2 Garlic cloves -- minced

3 md Boiling potatoes -- cut into 1/2-inch thick slices

1 cn Unsweetened tomatoes in puree (28 oz)

1 c Vegetable stock

1/8 ts Red pepper flakes -- crushed

1/2 c Fresh basil -- chopped, OR

1 t Dried basil

1 c Mediterranean black olives pitted and chopped


Place the eggplant in a colander and toss with 1 teaspoon of the salt. Let stand for 1 hour to draw out the bitter juices. Rinse well, drain and pat dry with kitchen towels.

Heat 2 tbs of the oil in a large saucepan over medium heat. Add the eggplant and cook, stirring often, until lightly browned, about 4 minutes. (You may have to add a little more oil if the eggplant sticks). Transfer to a plate and set aside.

Heat the remaining 2 tbs oil in the pan, and add the onion, celery, bell pepper, and garlic. Cook, stirring often, until softened, about 5 minutes. Stir in the reserved eggplant, the potatoes, the tomatoes with their puree, vegetable stock, the remaining 1/2 tsp salt, and the red pepper flakes; if using dried basil, add it now. Bring to a simmer, then reduce the heat to low, cover and simmer, stirring occasionally, until the potatoes are tender, about 45 minutes to 1 hour.

Stir in the olives and, if using, the fresh basil, and continue cooking to blend the flavors, about 5 minutes. Serve the stew hot, warm or at room temperature.

Caribbean Squash and Sweet Potato Stew


3 medium onions, finely sliced

1 cup water or vegetable broth

1 clove garlic, minced or pressed

1/2 tsp. dried red pepper flakes

1/2 tsp. ground allspice

1 16-ounce can tomatos

1 small butternut squash (about 1 1/2 lbs.), peeled, seeded, cut into small chunks

1 pound sweet potatos, peeled and cut into small chunks

pepper to taste

1 16-ounce can black beans, drained

2 sprigs parsley, finely chopped, for garnish

1-2 limes, cut in wedges, for garnish

Saute onions in water or basalmic vinegar. Add remaining ingredients, except black beans, parsley, limes. Cover cook on medium low heat until squash and potatos are cooked, about 20 minutes. About 10 minutes before serving, add black beans and cook to heat through. Serve over rice, with parsley sprinkled over top for garnish, and a squeeze of lime.

Spicey Lentil and Potato Stew


1/2 c Lentils (uncooked)

1 c Chopped carrots

1/4 c Chopped celery leaves

3 Cloves chopped garlic

1/2 ts Dried basil

2 c Tomato juice

2 md Potatoes (don't peel) (chop into 1/2" cubes)

1/2 c Chopped celery

1 tb Chili powder (or less)

1/2 ts Dried oregano

3/4 c Water

Throw it all in a large sauce pan, mix it up, and bring it to a boil. Cover, reduce heat and simmer til veggies are tender (about 45 minutes).

Succelent Truffled Potato Stew


3 lb New potatoes

2 Garlic, finely chopped

1 Onion, cut in half and diced

3 tb Carrots, diced

3 tb Celery, coarsely chopped

1 Leek, julienned (white part)

1 c Dry white wine

2 1/2 c Vegetable consomme

1 Thyme sprig

Pepper to taste

16 Asparagus tips, blanched

1 1/2 oz Fresh truffles

2 tb Chives, finely chopped


Peel potatoes and dice into 1/2 inch cubes. Transfer potatoes into a heavy saucepan and add garlic, onion, carrot, celery, leek, wine, consomme, thyme, and pepper. If potatoes are not covered completely with liquid, add water. Cover and gently cook until aretender and stew is thick, about 25 - 30 minutes. (If stew becomes too dry add consomme or water) Ideally, potato stew should be served as soon as it is ready. Serve it on a platter. Garnish with asparagus tips, shave truffles over the potatoes, and sprinkle with chives.

Barley, Potato And Amaranth Stew


1 1/2 C Barley

1 Lg Potato -- peel, chop into bite size pieces

1/2 C Amaranth

1/2 Tsp Garlic Powder -- or to taste

1 Tbsp Parsley -- or to taste

1/2 Tsp Oregano -- or to taste

1/2 Tsp Marjoram -- or to taste

2 C Water -- to cover,

Keep Adding Water As Necessary

1 C Corn, Frozen

1/2 Onion -- to taste


Tossed everything in the crockpot and started it on low. Added water as necessary to make it thick like a stew.

Recipe By : Reggie Dwork

Pasta and Potato Stew


1 lg Onion, coarsely chopped

1/3 c Celery, chopped

1 t Olive oil

1/4 c Dry red wine or grape juice

2 cl Garlic, minced

2 c Roma tomatoes, chopped

1/3 c Fresh parsley, chopped

1/3 c Carrots, chopped

1 c Cooked & diced red potatoes

1 c Macaroni, cooked

2 c Cooked kidney beans

8 c Vegetable broth or water

1 tb Basil, dried

1/2 ts Oregano, dried

1 t Chives, dried


In a large soup pot over medium high heat, saute onion and celery in oil and red wine until onion is limp but not brown. (add some of the stock if onion starts to stick) Add garlic, tomatoes, parsley and carrots; cook 5 minutes, stirring frequently. Add remaining ingredients; bring to a boil. Reduce heat to medium and cook uncovered until vegetables are soft; about 15 minutes. Before serving, puree 1 cup of stew in a blender and add back. Adjust seasonings as needed.

Variation: For a thicker stew, use uncooked diced potatoes and macaroni. Cook until potatoes and pasta are tender, about 25 minutes instead of the original 15. Proceed with remaining steps.

Source: The Vegetarian Times Magazine Jan 96


Green Bean, Zucchini And Potato Stew


1/4 cup olive oil

1 cup chopped onion

1 pound fresh green beans -- trimmed halved crosswise

1/4 teaspoon cayenne pepper

8 ounces zucchini -- cut into 1-inch-thick slices

8 ounces russet potatoes -- peeled cut into 1-inch cubes

3/4 cup chopped fresh italian parsley

1 can italian-style tomatoes -- drained juices reserved tomatoes chopped (28-ounce)


Heat oil in heavy large nonstick skillet over medium-high heat. Add onion and saute 5 minutes. Add green beans and cayenne pepper and saute until onion is translucent, about 3 minutes. Add zucchini, potatoes and parsley. Pour tomatoes and their juices over vegetables. Bring to boil. Reduce heat. Cover and simmer until potatoes are tender, stirring frequently, about 45 minutes. Season with salt and pepper. Remove from heat. (Can be prepared 1 day ahead. Cover and refrigerate.) Serve warm or at room temperature.

6 to 8 Servings

Recipe By : Bon Appetit May 1995

Pork, Potato, and Green Bean Stew


2 14.5 oz cans chicken broth

1 pound boneless pork loin -- trim fat, cube

4 red potatoes -- cut in 1/2" cubes

1 onion -- chopped

2 cloves garlic -- minced

1/3 cup all-purpose flour

2 cups frozen cut green beans

2 teaspoons Worcestershire sauce

1/2 teaspoon dried thyme leaves

1/2 teaspoon black pepper

Heat pork loin, potatoes, onion, and garlic with 1 can chicken broth in skillet for 5 to 10 minutes over medium heat. Transfer to crock-Pot. Combine 3/4 cup chicken broth and flour in a small bowl. Set aside.,Add remaining broth, green beans, Worcestershire sauce, thyme, and pepper to Cr ock-Pot and stir. Cover and cook 8 to 10 hours on Low or 4 to 5 hours on High. If on Low, turn to High and stir in flour mixture. Cook 30 minutes to thickened.

Serves 8

Recipe By : Rival's Crock-Pot Slow Cooker Cuisine; 1995

Tofu Stew with Sweet Potatoes


2 c Vegetable stock

2 c Sweet potatoes -- cut into

-1/2" diamond shapes

1 c Onions -- chopped

1/2 c Celery -- chopped

1/2 c Button mushrooms -- quartered

1/2 c Parsnips -- cut into 1/2-inch diamond shapes

1/2 c Carrots -- sliced

1 t Gingerroot, fresh -- minced

1/2 c Yellow squash -- sliced 1/4" thick

1/2 c Zucchini -- sliced 1/4" thick

12 oz Tofu -- pressed and cubed

Salt and pepper

Szechuan peppercorns

4 Green onions -- chopped


In a large saucepan, combine the stock, sweet potatoes, onions, celery, mushrooms, turnips, parsnips, carrots, soy sauce, mirin, sake, garlic and ginger. Bring to a boil.Reduce the heat and simmer for 25 minutes.

Add the zucchini and yellow squash. Simmer for an additional 5 minutes. Add the tofu and simmer 5 minutes more. Season to taste with the pepper, Szechuan peppercorns, and salt. Garnish with chopped green onions and serve.

Celery, Potato and Chicken Skillet Stew


1 pound red-skinned potatoes -- cut in 3/4"

2 cups sliced celery -- divided

1/2 cup celery leaves, chopped -- divided

1 tablespoon vegetable oil

12 ounces boneless skinless chicken breast cut into 1" ieces

1 cup red bell pepper -- chopped

3 tablespoons tomato paste

1/2 teaspoon dried rosemary leaves -- crushed

1/2 teaspoon sugar

1/4 teaspoon black pepper


Bring 1 qt. water to a boil in med. saucepan over high heat. Add potatoes, 1 cup celery and 1/4 cup celery leaves. Reduce heat to med.; simmer, covered 7-8 min. or until potatoes are tender. Drain, reserving cooking liquid and vegetables separately. Heat oil in large nonstick skillet over med.-high heat. Add chicken, bell pepper and remaining 1 cup celery. Cook, stirring constantly, 6-7 min., or until chicken is no longer pink. Stir in tomato paste, rosemary, sugar, black pepper and 2 cups reserved celery liquid. Bring to a boil; cook until sauce thickens, about 4 min. Add reserved potatoes and celery. Season to taste with salt. Sprinkle with remaining celery leaves.

Malay-Style Chicken and Sweet Potato Stew


1/2 c All-purpose flour

1 t Cayenne pepper

1 t Ground cinnamon

1 t Ground cloves

2 2 1/2-pound chickens, each cut into 8 pieces

1/2 c Vegetable oil, approximately

2 lg Yellow onions, thinly sliced

3 tb Minced ginger

2 tb Minced garlic

5 tb Prepared curry powder

2 tb Minced fresh red or green chili pepper of your choice

2 qt Chicken stock (see note)

4 Sweet potatoes, cut into large chunks

1 c Unsweetened coconut milk

1/4 c Chopped fresh cilantro


1. In a small bowl, combine the flour, cayenne, cinnamon and cloves and mix well.

2. Dredge the chicken pieces in the spiced flour. In a large, wide stockpot, heat the oil over medium-high heat until hot but not smoking. Add the chicken pieces in a single layer, being careful not to crowd the pan-work in batches if necessary. Cook until well browned, 3 to 4 minutes per side. As the chicken is browned, remove to a platter.

3. Reduce the heat to medium. Add the onions, and cook until they just begin to color, about 5 minutes. Add the ginger, garlic, curry powder, and chili and cook, stirring constantly, for 1 minute more. Add the stock, the browned chicken and the sweet potatoes, return to a simmer and cook for about an hour, covered, until a peek inside one of the pieces of chicken shows that it is cooked through.

4. Add the coconut milk and continue to cook for 1 minute. Remove from the heat, add cilantro and serve.


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