Category: Soup Recipes

Cozy up with a warm and comforting bowl of creamy Panera-style chicken noodle soup. This classic comfort food is a staple for many, but why settle for just one recipe when you can have 20? From slow cooker variations to fresh herb-infused twists, we’ve gathered the best Panera-inspired recipes to help you create the perfect bowl of goodness.

Whether you’re looking for a healthier take on the original or want to add some extra flavor with spices and herbs, we’ve got you covered. In this article, we’ll dive into 20 creamy Panera chicken noodle soup recipes that are sure to become new favorites. So grab your apron, get cooking, and let’s get cozy!

Classic Panera Chicken Noodle Soup

Savor the comfort of a warm, satisfying bowl with this homemade version of Panera’s iconic chicken noodle soup.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs
– 4 cups chicken broth
– 2 medium carrots, peeled and sliced
– 2 stalks celery, sliced
– 1 large onion, chopped
– 8 oz egg noodles
– Salt and pepper to taste
– Optional: 2 tbsp dried thyme

Instructions:

1. In a large pot or Dutch oven, sauté the chicken in a little bit of oil until cooked through.
2. Add the chicken broth, carrots, celery, onion, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
3. Cook egg noodles according to package instructions.
4. Add noodles to the pot and stir to combine.
5. Taste and adjust seasoning as needed. If desired, add dried thyme for an extra boost of flavor.

Cooking Time: Approximately 30-40 minutes

Creamy Panera-Style Chicken Noodle Soup

This comforting soup is a perfect blend of rich flavors and tender noodles, just like the popular restaurant chain. With its creamy texture and aromatic spices, you’ll feel cozy and satisfied.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs
– 4 cups chicken broth
– 2 medium carrots, peeled and sliced
– 2 stalks celery, chopped
– 1/2 cup uncooked egg noodles
– 2 tbsp butter
– 1/4 cup heavy cream
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)

Instructions:

1. In a large pot, sauté the chicken in butter until cooked through.
2. Add broth, carrots, celery, and noodles. Bring to a boil, then reduce heat and simmer for 15 minutes.
3. Stir in heavy cream and season with salt and pepper to taste.
4. Serve hot, garnished with parsley or thyme if desired.

Cooking Time: 30-40 minutes

Slow Cooker Panera Chicken Noodle Soup

Warm up with a comforting bowl of homemade Panera-style chicken noodle soup, made easy with the help of your slow cooker. This recipe is perfect for a quick and cozy meal on a chilly day.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs
– 4 cups chicken broth
– 2 medium carrots, peeled and sliced
– 2 celery stalks, sliced
– 1 medium onion, chopped
– 1 cup uncooked egg noodles
– 1 tsp dried thyme
– Salt and pepper to taste

Instructions:

1. In the slow cooker, combine chicken, chicken broth, carrots, celery, and onion.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. About 30 minutes before serving, add egg noodles and thyme.
4. Season with salt and pepper to taste.
5. Serve hot and enjoy!

Cooking Time: 6-8 hours (low) or 3-4 hours (high)

Panera-Inspired Chicken Noodle Soup with Fresh Herbs

This recipe takes the comforting flavors of traditional chicken noodle soup and elevates it with fresh herbs, making it a perfect blend of classic and modern. With its soothing aroma and tender pieces of chicken, this soup is sure to become a new favorite.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs
– 4 cups low-sodium chicken broth
– 1/2 cup uncooked egg noodles
– 2 tbsp olive oil
– 1 small onion, diced
– 3 cloves garlic, minced
– 1 tsp dried thyme
– 1/2 tsp dried rosemary
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste

Instructions:

1. Heat the oil in a large pot over medium heat. Add onion and cook until softened, about 3-4 minutes.
2. Add garlic, thyme, and rosemary; cook for an additional minute.
3. Add chicken, broth, noodles, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until chicken is cooked through.
4. Stir in chopped parsley and serve hot.

Cooking Time: 20-25 minutes

Healthy Panera Chicken Noodle Soup

This recipe is a healthier take on Panera Bread’s famous chicken noodle soup, packed with protein, fiber, and vitamins. It’s perfect for a quick and easy lunch or dinner that will leave you feeling satisfied and nourished.

Ingredients:

– 1 pound boneless, skinless chicken breast
– 2 medium carrots, peeled and sliced
– 2 stalks celery, sliced
– 4 cups low-sodium chicken broth
– 1/2 cup whole wheat egg noodles
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. In a large pot, sauté the chicken, carrots, and celery in a little bit of olive oil until the vegetables are tender.
2. Add the chicken broth, noodles, thyme, and paprika. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the noodles are cooked.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 25-30 minutes

Spicy Panera Chicken Noodle Soup

This creamy and spicy soup is a twist on the classic Panera Bread menu item. With a kick of cayenne pepper and a rich chicken broth, this recipe is perfect for a chilly evening.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs
– 4 cups low-sodium chicken broth
– 2 tablespoons olive oil
– 1 small onion, diced
– 3 cloves garlic, minced
– 1 teaspoon cayenne pepper
– 1/2 cup heavy cream
– 8 ounces egg noodles
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic; cook until softened, about 3-4 minutes.
2. Add the chicken and cayenne pepper. Cook until the chicken is browned, about 5-6 minutes.
3. Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes.
4. Stir in the heavy cream and cooked noodles. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 25-30 minutes

Panera Chicken Noodle Soup with Homemade Noodles

Savor the warm, comforting flavors of Panera’s signature soup with a homemade twist – freshly made noodles! This recipe combines tender chicken, rich broth, and soft, chewy noodles for a satisfying meal.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs
– 4 cups chicken broth
– 2 medium carrots, peeled and sliced
– 2 stalks celery, chopped
– 1 small onion, chopped
– 8 ounces egg noodles
– 2 tablespoons butter
– Salt and pepper to taste

Instructions:

1. Cook the egg noodles according to package instructions; set aside.
2. In a large pot, sauté the chicken, carrots, celery, and onion in butter until the vegetables are tender.
3. Add the chicken broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10-15 minutes or until the chicken is cooked through.
4. Serve the hot soup with freshly made noodles and enjoy!

Cooking Time: 25-30 minutes

Panera Chicken Noodle Soup with Vegetables

Warm up with a comforting bowl of Panera-inspired chicken noodle soup, packed with vegetables and tender noodles. This easy-to-make recipe is perfect for a quick weeknight dinner or a cozy weekend meal.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs
– 4 cups low-sodium chicken broth
– 1 large onion, diced
– 2 cloves garlic, minced
– 2 medium carrots, peeled and sliced
– 2 stalks celery, sliced
– 8 oz egg noodles
– 1 tsp dried thyme
– Salt and pepper to taste

Instructions:

1. In a large pot, sauté the chicken, onion, garlic, carrots, and celery in a little bit of oil until the vegetables are tender.
2. Add the chicken broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes or until the chicken is cooked through.
3. Cook the egg noodles according to package instructions. Drain and add to the soup pot.
4. Serve hot and enjoy!

Cooking Time: 20-25 minutes

Panera Chicken Noodle Soup with Rotisserie Chicken

A comforting twist on a classic, this Panera-inspired recipe uses rotisserie chicken to make a rich and flavorful chicken noodle soup.

Ingredients:

– 2 cups cooked rotisserie chicken, shredded
– 4 cups chicken broth
– 1 medium onion, diced
– 3 cloves garlic, minced
– 2 carrots, peeled and sliced
– 2 celery stalks, sliced
– 1 teaspoon dried thyme
– 1/2 teaspoon dried basil
– 8 oz egg noodles
– Salt and pepper, to taste

Instructions:

1. In a large pot, sauté the onion, garlic, carrots, and celery in a little chicken broth until tender.
2. Add the shredded chicken, thyme, and basil. Stir well.
3. Pour in the remaining chicken broth and bring to a boil.
4. Reduce heat and simmer for 10-15 minutes or until the vegetables are tender.
5. Cook egg noodles according to package instructions. Drain and add to the soup.
6. Season with salt and pepper to taste.

Cooking Time: 25-30 minutes

Panera Chicken Noodle Soup with Rice

This comforting soup recipe brings together juicy chicken, soft noodles, and flavorful vegetables, all served with a bed of fluffy rice. Perfect for a quick and satisfying meal or as a pick-me-up when you’re feeling under the weather.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs
– 4 cups chicken broth
– 2 cups water
– 1 medium onion, diced
– 2 cloves garlic, minced
– 2 carrots, peeled and sliced
– 1 celery stalk, sliced
– 8 oz egg noodles
– 2 cups cooked white rice
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)

Instructions:

1. In a large pot, combine chicken broth, water, onion, garlic, carrots, and celery. Bring to a boil, then reduce heat and simmer for 10 minutes.
2. Add chicken to the pot and cook until cooked through, about 5-7 minutes.
3. Add egg noodles to the pot and cook according to package instructions.
4. Serve hot with cooked white rice and garnish with fresh herbs if desired.

Cooking Time: 20-25 minutes

Panera Chicken Noodle Soup with Egg Noodles

This creamy and comforting soup is a twist on the classic Panera Bread recipe, featuring tender chicken, egg noodles, and a rich broth. Perfect for a quick weeknight dinner or a cozy weekend treat.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs
– 4 cups chicken broth
– 2 medium carrots, sliced
– 2 stalks celery, sliced
– 1/2 cup egg noodles
– 1/4 cup heavy cream
– 2 tablespoons butter
– Salt and pepper to taste

Instructions:

1. In a large pot, sauté the chicken, carrots, and celery in butter until the vegetables are tender.
2. Add the chicken broth and bring to a boil.
3. Reduce heat and simmer for 10-12 minutes or until the chicken is cooked through.
4. Cook the egg noodles according to package instructions.
5. Stir in the heavy cream and season with salt and pepper to taste.
6. Serve hot, garnished with chopped herbs if desired.

Cooking Time: 25-30 minutes

Panera Chicken Noodle Soup with Lemon Zest

Elevate your comfort food game with this easy and flavorful homemade version of Panera’s famous chicken noodle soup. This recipe adds a bright and citrusy twist with the addition of lemon zest.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs
– 4 cups low-sodium chicken broth
– 2 medium carrots, peeled and sliced
– 2 celery stalks, sliced
– 1 cup egg noodles
– 2 tablespoons olive oil
– 1 lemon, zested (about 2 teaspoons)
– Salt and pepper, to taste

Instructions:

1. In a large pot, heat the olive oil over medium-high heat.
2. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove from pot and set aside.
3. Add the carrots, celery, and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Add the cooked chicken back into the pot, along with the egg noodles and lemon zest. Simmer for an additional 5-7 minutes or until the noodles are cooked through.
5. Season with salt and pepper to taste.

Cooking Time: 25-30 minutes

Panera Chicken Noodle Soup with Thyme and Rosemary

This recipe brings together the comforting flavors of chicken noodle soup with the aromatic twist of thyme and rosemary, inspired by Panera Bread’s classic menu item.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs
– 4 cups chicken broth
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon dried rosemary
– 8 ounces egg noodles
– Salt and pepper, to taste

Instructions:

1. In a large pot, sauté the onion and garlic in a little bit of oil until softened.
2. Add the chicken and cook until browned, about 5 minutes.
3. Pour in the broth, thyme, and rosemary. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until the chicken is cooked through.
4. Cook the egg noodles according to package instructions.
5. Add the cooked noodles to the soup pot and season with salt and pepper to taste.

Cooking Time: 25-30 minutes

Panera Chicken Noodle Soup with Garlic Butter Croutons

Elevate your comfort food game with this simple and satisfying recipe, inspired by Panera’s classic chicken noodle soup. This hearty bowl of goodness is topped with crispy garlic butter croutons for an added layer of flavor and texture.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs
– 4 cups low-sodium chicken broth
– 1 medium onion, diced
– 2 cloves garlic, minced
– 2 carrots, peeled and sliced
– 2 celery stalks, sliced
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– 8 ounces egg noodles
– 2 tablespoons unsalted butter
– 1 head of romaine lettuce, chopped (optional)
– Salt and pepper to taste

Instructions:

1. In a large pot, sauté the onion, garlic, carrots, and celery in butter until tender.
2. Add chicken, broth, thyme, and paprika. Bring to a boil, then reduce heat and simmer 15 minutes or until chicken is cooked through.
3. Cook egg noodles according to package instructions.
4. For croutons, melt remaining butter in a skillet over medium-high heat. Add minced garlic and cook until golden brown (about 2 minutes).
5. Serve hot, topped with chopped lettuce if desired.

Cooking Time: 30-40 minutes

Panera Chicken Noodle Soup with Kale and Spinach

This hearty soup combines the comfort of traditional chicken noodle with the added nutrition and flavor of kale and spinach. With just a few simple ingredients, you can create a delicious and satisfying meal that’s perfect for any time of year.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs
– 4 cups low-sodium chicken broth
– 2 medium carrots, peeled and sliced
– 2 stalks celery, sliced
– 1/2 cup small pasta shapes (such as elbow macaroni)
– 2 cups chopped kale leaves
– 1/2 cup fresh spinach leaves
– 2 tbsp olive oil
– Salt and pepper to taste

Instructions:

1. In a large pot, sauté the chicken, carrots, and celery in olive oil until the vegetables are tender.
2. Add the chicken broth, pasta, kale, and spinach to the pot. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until the pasta is cooked through.
3. Season with salt and pepper to taste.

Cooking Time: 15-18 minutes

Panera Chicken Noodle Soup with Creamy Broth

Warm up with this comforting and creamy take on a classic favorite. This recipe is inspired by Panera Bread’s popular soup, but made easily at home.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs
– 4 cups chicken broth
– 2 medium carrots, peeled and sliced
– 2 stalks celery, sliced
– 1 small onion, diced
– 8 ounces egg noodles
– 2 tablespoons unsalted butter
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)

Instructions:

1. In a large pot, combine chicken, broth, carrots, celery, and onion. Bring to a boil, then reduce heat and simmer for 20 minutes.
2. Add egg noodles and cook according to package instructions.
3. Stir in butter until melted, then add heavy cream. Simmer for an additional 5-7 minutes or until heated through.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley or thyme if desired.

Cooking Time: 35-40 minutes

Panera Chicken Noodle Soup with Parmesan Cheese

Warm up with Panera-Style Chicken Noodle Soup with Parmesan Cheese!

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs
– 4 cups low-sodium chicken broth
– 1 medium onion, diced
– 2 cloves garlic, minced
– 8 ounces egg noodles
– 1 cup frozen peas and carrots
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)

Instructions:

1. In a large pot, sauté the onion and garlic in a little bit of oil until softened.
2. Add the chicken and cook until browned on all sides.
3. Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes or until the chicken is cooked through.
4. Add the egg noodles, peas, and carrots. Simmer for an additional 8-10 minutes or until the noodles are tender.
5. Stir in Parmesan cheese until melted.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley or thyme if desired.

Cooking Time: 25-30 minutes

Panera Chicken Noodle Soup with Bacon Bits

Warm up with this comforting and flavorful soup inspired by Panera Bread’s classic recipe. This easy-to-make version adds a smoky twist with crispy bacon bits.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs
– 4 cups chicken broth
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 8 ounces egg noodles
– 6 slices of bacon, cooked and crumbled

Instructions:

1. In a large pot, combine chicken, chicken broth, onion, garlic, thyme, paprika, salt, and pepper.
2. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until the chicken is cooked through.
3. Cook egg noodles according to package instructions. Drain and set aside.
4. Add crumbled bacon bits to the soup and stir to combine.
5. Serve hot with cooked noodles and enjoy!

Cooking Time: 20-25 minutes

Panera Chicken Noodle Soup with Carrots and Celery

Warm up with a comforting bowl of Panera-inspired chicken noodle soup, packed with carrots, celery, and tender noodles.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs
– 4 cups chicken broth
– 2 medium carrots, peeled and sliced
– 2 stalks celery, sliced
– 8 ounces egg noodles
– 2 tablespoons olive oil
– Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the chicken and cook until browned, about 5-6 minutes. Remove from pot and set aside.
3. Add the carrots, celery, and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until vegetables are tender.
4. Add the noodles to the pot and cook according to package instructions.
5. Return the chicken to the pot and season with salt and pepper to taste.

Cooking Time: 20-25 minutes

Panera Chicken Noodle Soup with a Touch of Turmeric

This creamy and comforting soup is a twist on Panera’s classic recipe, with the added warmth and depth of turmeric. Perfect for a cozy night in or a quick lunch at work.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs
– 4 cups low-sodium chicken broth
– 1 medium onion, diced
– 2 cloves garlic, minced
– 2 carrots, peeled and sliced
– 2 celery stalks, sliced
– 1 teaspoon dried thyme
– 1/2 teaspoon ground turmeric
– 8 ounces egg noodles
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)

Instructions:

1. In a large pot, sauté the onion, garlic, carrots, and celery in a little bit of oil until tender.
2. Add the chicken broth, thyme, turmeric, and chicken. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until the chicken is cooked through.
3. Cook the egg noodles according to package instructions. Drain and set aside.
4. Stir in the cooked noodles and season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley or cilantro if desired.

Cooking Time: 25-30 minutes

Summary

Get cozy with these 20 creamy Panera chicken noodle soup recipes that will warm your heart and soul. From classic to panera-inspired, healthy to spicy, there’s a recipe for every taste bud. Try making homemade noodles or adding fresh herbs like thyme and rosemary for added flavor. Or go all out with garlic butter croutons and parmesan cheese. Whether you’re in the mood for something comforting and familiar or looking to mix things up, these recipes are sure to become new family favorites.

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Classic Homestyle Chicken Noodle Soup

A comforting and classic soup that’s perfect for a cold day or when you’re feeling under the weather. This recipe yields a flavorful and satisfying meal that’s sure to become a family favorite.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs
– 4 cups of chicken broth
– 1 medium onion, diced
– 2 cloves of garlic, minced
– 1 cup of egg noodles
– 1 teaspoon of dried thyme
– Salt and pepper to taste

Instructions:

1. In a large pot or Dutch oven, sauté the chicken, onion, and garlic in a little bit of oil until the chicken is cooked through.
2. Add the chicken broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10-15 minutes or until the soup has thickened slightly.
3. Cook the egg noodles according to package instructions and add them to the pot.
4. Simmer the soup for an additional 5-7 minutes or until the noodles are fully cooked.
5. Serve hot and enjoy!

Cooking Time: 25-30 minutes

Creamy Coconut Chicken Noodle Soup

Warm up with this comforting and creamy soup that combines the flavors of coconut, chicken, and noodles. Perfect for a cozy night in or a quick lunch.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs
– 2 cups chicken broth
– 1 cup heavy cream
– 1/2 cup shredded coconut
– 8 oz egg noodles
– 1 tsp dried thyme
– Salt and pepper to taste

Instructions:

1. In a large pot, sauté the chicken in a little oil until cooked through. Remove from heat and set aside.
2. Add the chicken broth, heavy cream, shredded coconut, and thyme to the pot. Bring to a simmer.
3. Cook the egg noodles according to package instructions. Drain and set aside.
4. Shred the cooked chicken into bite-sized pieces and add to the soup.
5. Stir in the cooked noodles and season with salt and pepper to taste.
6. Simmer for 10-15 minutes or until heated through.

Cooking Time: 25-30 minutes

Spicy Thai Chicken Noodle Soup

This spicy and savory soup is a twist on the classic Thai chicken noodle dish, with a kick of heat from red curry paste.

Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups chicken broth
– 1/4 cup coconut milk
– 2 tbsp red curry paste
– 1 tsp grated ginger
– 1/4 cup sliced bell peppers
– 8 oz rice noodles
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. In a large pot, combine chicken, chicken broth, coconut milk, red curry paste, and ginger.
2. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes or until chicken is cooked through.
3. Add sliced bell peppers to the pot and cook for an additional 2-3 minutes or until tender.
4. Cook rice noodles according to package instructions and set aside.
5. Serve hot, garnished with cilantro leaves if desired.

Cooking Time: 20-25 minutes

Slow Cooker Chicken Noodle Soup

Warm up with a comforting bowl of slow-cooked chicken noodle soup, perfect for a cozy night in.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs
– 2 cups mixed vegetables (carrots, celery, and onions)
– 4 cups chicken broth
– 1 cup uncooked egg noodles
– 1 tsp dried thyme
– Salt and pepper to taste

Instructions:

1. Place the chicken, vegetables, chicken broth, and thyme in a slow cooker.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. About 30 minutes before serving, cook the egg noodles according to package instructions.
4. Stir the cooked noodles into the soup and season with salt and pepper to taste.

Cooking Time: 6-8 hours (low) or 3-4 hours (high)

Lemon Garlic Chicken Noodle Soup

Brighten up a chilly day with this citrusy and savory soup that combines the comfort of chicken noodle with the zest of lemon and garlic.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs
– 4 cups chicken broth
– 2 medium carrots, peeled and sliced
– 2 stalks celery, sliced
– 3 cloves garlic, minced
– 1/2 cup uncooked egg noodles
– 2 tbsp freshly squeezed lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. In a large pot, sauté the chicken, carrots, celery, and garlic in a little bit of olive oil until the vegetables are tender.
2. Add the chicken broth, egg noodles, lemon juice, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the noodles are cooked through.
3. Remove from heat and stir in chopped parsley if desired. Serve hot.

Cooking Time: 20-25 minutes

Curry Chicken Noodle Soup

This comforting soup combines the warm flavors of curry powder with tender chicken and noodles, making it a perfect meal for any time of day.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium carrots, peeled and sliced
– 2 stalks celery, sliced
– 2 cloves garlic, minced
– 1 teaspoon curry powder
– 4 cups chicken broth
– 8 ounces egg noodles
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)

Instructions:

1. In a large pot, sauté the chicken, carrots, celery, and garlic in a little oil until the vegetables are tender.
2. Add the curry powder and cook for 1 minute.
3. Pour in the chicken broth and bring to a boil.
4. Add the noodles and cook according to package instructions.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with parsley or cilantro if desired.

Cooking Time: 25-30 minutes

Instant Pot Chicken Noodle Soup

A comforting classic, this recipe makes a delicious and easy-to-prepare chicken noodle soup using your Instant Pot.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs
– 2 cups chicken broth
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup uncooked egg noodles
– 1 teaspoon dried thyme
– Salt and pepper, to taste

Instructions:

1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Add the chicken and cook until browned, about 5 minutes.
3. Add the onion, garlic, chicken broth, noodles, thyme, salt, and pepper.
4. Close the lid and make sure the valve is set to “SEALING”.
5. Press the “Manual” or “Pressure Cook” button and set the cooking time to 8 minutes at high pressure.
6. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.

Cooking Time: 18 minutes

Gluten-Free Chicken Noodle Soup

This comforting soup is a staple for any occasion, and with this recipe, you can enjoy it even on a gluten-free diet. Made with tender chicken, vegetables, and gluten-free noodles, this soup is a hearty and flavorful treat.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs
– 4 cups gluten-free chicken broth (homemade or store-bought)
– 1 medium onion, diced
– 2 cloves garlic, minced
– 2 carrots, peeled and sliced
– 2 celery stalks, sliced
– 8 ounces gluten-free egg noodles
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. In a large pot or Dutch oven, sauté the chicken, onion, garlic, carrots, and celery in a little bit of oil until the vegetables are tender.
2. Add the chicken broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the chicken is cooked through.
3. Cook the gluten-free noodles according to package instructions. Drain and set aside.
4. Stir in the cooked noodles and adjust seasoning as needed.
5. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 30-40 minutes

Mexican Chicken Noodle Soup with Lime

This vibrant and flavorful soup combines the warmth of chicken, noodles, and spices with the brightness of lime juice, perfect for a cozy evening or a quick lunch.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 4 cups chicken broth
– 1/2 cup small pasta noodles (such as elbow or ditalini)
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– Freshly squeezed lime juice, for serving (about 2 tablespoons per serving)

Instructions:

1. In a large pot, sauté the onions, garlic, and red bell pepper in a little oil until tender.
2. Add the chicken and cook until browned, about 5 minutes.
3. Stir in the cumin, paprika, and diced tomatoes with green chilies.
4. Pour in the chicken broth and bring to a boil.
5. Reduce heat and simmer for 10-15 minutes or until the noodles are cooked through.
6. Season with salt and pepper to taste.
7. Serve hot, with a squeeze of fresh lime juice on top.

Cooking Time: 20-25 minutes

Vegetable-Loaded Chicken Noodle Soup

Warm up with a comforting bowl of homemade goodness! This recipe combines chicken, noodles, and an array of colorful vegetables for a deliciously healthy and satisfying soup.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs
– 4 cups mixed vegetables (such as carrots, zucchini, bell peppers, and potatoes)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 8 ounces egg noodles
– 4 cups chicken broth
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)

Instructions:

1. In a large pot, sauté the onions and garlic until softened.
2. Add the mixed vegetables and cook until they start to tenderize.
3. Add the chicken and cook until browned on all sides.
4. Pour in the chicken broth and thyme. Bring to a boil, then reduce heat and simmer for 10-15 minutes or until the vegetables are tender.
5. Cook the egg noodles according to package instructions.
6. Combine the cooked noodles with the soup and season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 30-40 minutes

Herbed Chicken Noodle Soup with Thyme

A warm and comforting bowl of goodness, this Herbed Chicken Noodle Soup with Thyme is perfect for a cozy night in or a quick lunch. Fresh thyme adds a bright and herbaceous flavor to the classic chicken noodle soup.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs
– 4 cups chicken broth
– 2 medium carrots, peeled and sliced
– 2 stalks celery, sliced
– 1 medium onion, sliced
– 1/2 cup noodles (such as egg noodles or rice noodles)
– 2 tablespoons olive oil
– 2 sprigs fresh thyme
– Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium-high heat. Add the chicken and cook until browned, about 5 minutes.
2. Add the carrots, celery, onion, and thyme to the pot. Cook for an additional 5 minutes, stirring occasionally.
3. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low and simmer for 10-15 minutes or until the vegetables are tender.
4. Add the noodles to the pot and cook for an additional 8-10 minutes, or until they’re al dente.
5. Season with salt and pepper to taste.

Cooking Time: 30-40 minutes

Ginger Turmeric Chicken Noodle Soup

This comforting soup combines the soothing flavors of ginger and turmeric with the warmth of chicken and noodles, making it a perfect remedy for a chilly day.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs
– 2 medium carrots, peeled and sliced
– 2 stalks celery, sliced
– 2 cloves garlic, minced
– 1-inch piece of fresh ginger, grated
– 1 teaspoon ground turmeric
– 4 cups chicken broth
– 1/2 cup uncooked egg noodles
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)

Instructions:

1. In a large pot, sauté the chicken, carrots, celery, and garlic in a little bit of oil until the vegetables are tender.
2. Add the grated ginger and ground turmeric. Cook for 1 minute.
3. Pour in the chicken broth and bring to a boil.
4. Reduce heat and simmer for 10-15 minutes or until the chicken is cooked through.
5. Add the egg noodles and cook according to package instructions.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley or cilantro if desired.

Cooking Time: 20-25 minutes

Tomato-Based Chicken Noodle Soup

A comforting and flavorful soup that combines the warmth of chicken with the tanginess of tomatoes, all wrapped up in a hearty noodle package.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs
– 2 cups chopped fresh tomatoes (or 1 can diced tomatoes)
– 4 cups chicken broth
– 8 oz egg noodles
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 tsp dried basil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. In a large pot, sauté the onion and garlic until softened.
2. Add the chicken and cook until browned, breaking into small pieces if using thighs.
3. Add the chopped tomatoes, chicken broth, basil, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Cook the egg noodles according to package instructions. Drain and set aside.
5. Stir in the cooked noodles and adjust seasoning as needed.
6. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 45-50 minutes

Asian-Inspired Chicken Noodle Soup

This hearty and flavorful soup is a perfect blend of Asian-inspired flavors, combining tender chicken, springy noodles, and a rich broth.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 2 cups chicken broth
– 1 cup water
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon grated ginger
– 8 ounces soba noodles (or other Asian-style noodles)
– Scallions, thinly sliced, for garnish

Instructions:

1. In a large pot or wok, heat the oil over medium-high heat.
2. Add the chicken and cook until browned, about 5 minutes. Remove from pot and set aside.
3. Add the garlic and ginger; cook for 1 minute.
4. Pour in the broth, water, soy sauce, and rice vinegar. Bring to a boil, then reduce heat to medium-low.
5. Simmer for 15-20 minutes or until the chicken is cooked through.
6. Cook the noodles according to package instructions. Drain and set aside.
7. Add the chicken back into the pot and stir in the noodles. Season with salt and pepper to taste.
8. Serve hot, garnished with scallions.

Cooking Time: 25-30 minutes

Cheesy Chicken Noodle Soup

This comforting soup recipe combines tender chicken, flavorful noodles, and a rich cheese sauce for a satisfying meal.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 medium onion, diced
– 3 cloves garlic, minced
– 8 ounces egg noodles
– 4 cups chicken broth
– 1 cup heavy cream
– 1/2 cup grated cheddar cheese
– Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium-high heat.
2. Add the chicken and cook until browned, about 5 minutes. Remove from pot.
3. Add the onion and garlic; cook until softened, about 3-4 minutes.
4. Add the noodles, broth, heavy cream, and cheddar cheese. Stir to combine.
5. Return the chicken to the pot and bring to a simmer.
6. Reduce heat to low and let cook for 10-15 minutes or until chicken is cooked through and noodles are al dente.

Cooking Time: 20-25 minutes

Bacon and Chicken Noodle Soup

This hearty soup combines the rich flavors of crispy bacon, tender chicken, and al dente noodles to create a satisfying meal perfect for any time of year.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs
– 6 slices of bacon, diced
– 1 medium onion, chopped
– 2 cloves of garlic, minced
– 4 cups of chicken broth
– 1 cup of noodles (such as egg noodles or rice noodles)
– Salt and pepper to taste

Instructions:

1. Cook the bacon in a large pot over medium heat until crispy.
2. Remove the bacon with a slotted spoon and set aside.
3. Add the chopped onion and minced garlic to the pot and cook until softened, about 5 minutes.
4. Add the chicken to the pot and cook until browned on all sides, about 7-8 minutes.
5. Add the chicken broth and noodles to the pot and bring to a boil.
6. Reduce heat and simmer for 10-12 minutes or until the noodles are cooked through.
7. Stir in the cooked bacon and season with salt and pepper to taste.

Cooking Time: 25-30 minutes

Lemon Pepper Chicken Noodle Soup

Brighten up a chilly day with this refreshing and flavorful soup that combines the warmth of chicken, noodles, and vegetables with the brightness of lemon and pepper.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs
– 4 cups chicken broth
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup mixed noodles (e.g., egg noodles, rice noodles)
– 2 tbsp freshly squeezed lemon juice
– 1 tsp black pepper
– Salt to taste
– Fresh parsley or thyme for garnish (optional)

Instructions:

1. In a large pot, sauté the onion and garlic in a little bit of oil until softened.
2. Add the chicken and cook until browned on all sides.
3. Pour in the broth and bring to a boil. Reduce heat and simmer for 10-12 minutes or until the chicken is cooked through.
4. Add the noodles, lemon juice, and pepper. Simmer for an additional 5-7 minutes or until the noodles are tender.
5. Season with salt to taste.
6. Serve hot, garnished with fresh parsley or thyme if desired.

Cooking Time: Approximately 25-30 minutes.

Mushroom and Chicken Noodle Soup

Warm up with this comforting and flavorful soup that combines tender chicken, earthy mushrooms, and hearty noodles.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs
– 2 cups mixed mushrooms (button, cremini, shiitake)
– 4 cups chicken broth
– 1/2 cup all-purpose flour
– 2 tablespoons butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 8 ounces egg noodles

Instructions:

1. In a large pot, melt the butter over medium heat. Add the onion and cook until softened, about 3 minutes.
2. Add the mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
3. Add the chicken and cook until browned on all sides, about 5-6 minutes.
4. Sprinkle flour over the mixture and cook for 1 minute.
5. Gradually add the broth, whisking continuously. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until the chicken is cooked through.
6. Stir in thyme, salt, and pepper. Add noodles and cook according to package instructions.

Cooking Time: 30-40 minutes

Spinach and Chicken Noodle Soup

A comforting and healthy soup that combines the flavors of chicken, spinach, and noodles.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs
– 2 cups chicken broth
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup fresh spinach leaves
– 8 ounces egg noodles
– 1 teaspoon dried thyme
– Salt and pepper, to taste

Instructions:

1. In a large pot, sauté the chicken, onion, and garlic until the chicken is cooked through.
2. Add the chicken broth, spinach, and thyme. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Cook the egg noodles according to package instructions. Drain and set aside.
4. Stir in the cooked noodles and season with salt and pepper to taste.
5. Serve hot, garnished with additional spinach leaves if desired.

Cooking Time: 20-25 minutes

Rosemary Garlic Chicken Noodle Soup

This hearty soup is a perfect comfort food option for a chilly evening, featuring the aromatic flavors of rosemary and garlic.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cloves garlic, minced
– 2 sprigs fresh rosemary, chopped
– 4 cups chicken broth
– 1 cup cooked noodles (such as egg noodles or rice noodles)
– Salt and pepper, to taste
– Optional: 1/4 cup grated Parmesan cheese for serving

Instructions:

1. In a large pot, sauté the garlic and rosemary in a little bit of olive oil until fragrant.
2. Add the chicken to the pot and cook until browned on all sides, about 5-7 minutes.
3. Pour in the chicken broth and bring to a boil.
4. Reduce heat and simmer for 20-25 minutes or until the chicken is cooked through.
5. Add the cooked noodles to the pot and season with salt and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese if desired.

Cooking Time: 30-35 minutes

Summary

Get cozy with these 20 delicious chicken noodle soup recipes! From classic homestyle to creamy coconut and spicy Thai-inspired flavors, there’s something for everyone. Try slow cooker or Instant Pot methods for easy prep. Explore international twists like Mexican and Asian-inspired options, or keep it traditional with old-fashioned comfort food. Add some flair with herbs like thyme or rosemary, or go bold with curry and ginger. No matter the occasion, these satisfying soups are sure to hit the spot and warm your heart.

When you think of comfort food, what comes to mind? For many people, it’s a warm bowl of creamy soup, loaded with cheesy goodness and savory flavors. If that sounds like your cup of tea, then we’ve got some exciting news for you! In this article, we’ll be exploring the wonderful world of creamy cheeseburger soups – a fusion of classic American comfort food and rich, cheesy flavors.

From classic recipes to innovative twists, we’ve gathered 20 mouth-watering soup recipes that are sure to satisfy your cravings. Whether you’re in the mood for something light and refreshing or hearty and indulgent, there’s something on this list for everyone. So grab a spoon, get cozy, and let’s dive into the creamy world of cheeseburger soups!

Classic American Cheeseburger Soup

Classic American Cheeseburger Soup: A Hearty Twist on a Beloved Favorite

This rich and creamy soup is a playful take on the classic cheeseburger, featuring tender ground beef, melted cheddar, and a hint of sweet onion. Serve warm with crusty bread or crackers for a satisfying meal.

Ingredients:

– 1 lb ground beef
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup milk
– 1 tsp Worcestershire sauce
– 1/4 tsp paprika
– Salt and pepper to taste
– 2 cups shredded cheddar cheese

Instructions:

1. Cook the ground beef in a large pot over medium-high heat, breaking it up with a spoon until browned.
2. Add the diced onion and cook until translucent.
3. Add the garlic, chicken broth, milk, Worcestershire sauce, paprika, salt, and pepper. Stir to combine.
4. Reduce heat to low and simmer for 20-25 minutes or until the soup has thickened slightly.
5. Stir in the shredded cheddar cheese until melted and creamy.
6. Serve warm and enjoy!

Cooking Time: 30-40 minutes

Bacon Cheeseburger Potato Soup

Get ready to cozy up with a comforting bowl of Bacon Cheeseburger Potato Soup! This creamy soup combines the flavors of a classic cheeseburger – crispy bacon, melted cheddar cheese, and juicy beef – with the warmth of potatoes and savory seasonings.

Ingredients:

– 1 tablespoon butter
– 6 slices of bacon, diced
– 1 medium onion, chopped
– 2 cloves of garlic, minced
– 1 pound ground beef
– 2 large potatoes, peeled and diced
– 1 cup chicken broth
– 1/2 cup milk
– 1 cup shredded cheddar cheese
– Salt and pepper to taste

Instructions:

1. In a large pot, cook the bacon over medium heat until crispy.
2. Add the onion and garlic; cook until softened.
3. Add the ground beef; cook until browned, breaking up with a spoon as needed.
4. Add the potatoes, chicken broth, milk, and cooked bacon; bring to a boil.
5. Reduce heat; simmer for 15-20 minutes or until potatoes are tender.
6. Stir in shredded cheese until melted; season with salt and pepper.

Cooking Time: 25-30 minutes

Spicy Jalapeño Cheeseburger Soup

This creamy soup combines the flavors of a classic cheeseburger with the spicy kick of jalapeños, making it a unique and delicious twist on traditional soup. Perfect for a cozy evening or a lunchtime pick-me-up.

Ingredients:

– 1 lb ground beef
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 jalapeños, diced
– 1 can (14.5 oz) diced tomatoes
– 2 cups chicken broth
– 1 cup heavy cream
– 1 tsp chili powder
– Salt and pepper, to taste
– Shredded cheddar cheese, for serving (optional)

Instructions:

1. In a large pot or Dutch oven, cook ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
2. Add onion, garlic, and jalapeños; cook until vegetables are softened.
3. Stir in diced tomatoes, chicken broth, and chili powder. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Stir in heavy cream and let simmer for an additional 5 minutes or until heated through.
5. Season with salt and pepper to taste.
6. Serve hot, topped with shredded cheddar cheese if desired.

Cooking Time: 20-25 minutes

Slow Cooker Cheeseburger Soup

This comforting soup is a perfect blend of juicy burgers, savory vegetables, and creamy cheese, all cooked to perfection in your slow cooker. Serve with crusty bread for a satisfying meal.

Ingredients:

– 1 lb ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 4 cups chicken broth
– 1 cup shredded cheddar cheese
– 1/2 cup milk
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Brown the ground beef in a skillet; drain excess fat.
2. Add onion, garlic, and bell pepper to the slow cooker.
3. Mix in cooked ground beef, diced tomatoes, chicken broth, and shredded cheese.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Stir in milk and season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 6-8 hours (low) or 3-4 hours (high)

Vegetarian Cheeseburger Soup

This hearty soup is a creative twist on traditional cheeseburgers, packed with flavors and textures that will satisfy your cravings. A perfect comfort food for any meal or gathering.

Ingredients:

– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 2 cups vegetable broth
– 1 cup grated cheddar cheese
– 1/2 cup grated mozzarella cheese
– 1/4 cup all-purpose flour
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 can (14.5 oz) diced tomatoes
– 1/2 cup cooked black beans, drained and rinsed
– Fresh parsley or chives for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic; cook until softened, about 3-4 minutes.
2. Add vegetable broth, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Stir in flour and cook for 1 minute.
4. Add cheddar and mozzarella cheese; stir until melted.
5. Add diced tomatoes, black beans, and cooked onion mixture. Simmer for an additional 5-7 minutes or until heated through.

Cooking Time: 20-25 minutes

Loaded Cheeseburger Taco Soup

Get ready for a flavor explosion with this twist on traditional taco soup! This hearty recipe combines the comforting taste of cheeseburgers with the spice and excitement of tacos, all in one deliciously loaded bowl.

Ingredients:

– 1 lb ground beef
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 packet taco seasoning
– 1 cup chicken broth
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped cilantro
– 6 hamburger buns, crushed
– Salt and pepper, to taste

Instructions:

1. In a large pot or Dutch oven, cook ground beef over medium-high heat until browned, breaking into small pieces as it cooks.
2. Add onion and garlic; cook until onion is translucent.
3. Stir in taco seasoning and chicken broth. Bring to a simmer.
4. Reduce heat to low; let soup simmer for 10 minutes.
5. Stir in shredded cheese and crushed hamburger buns.
6. Serve hot, garnished with cilantro.

Cooking Time: 20-25 minutes

Buffalo Chicken Cheeseburger Soup

This creamy soup combines the flavors of buffalo chicken wings and cheeseburgers, perfect for a cold winter’s day or anytime you need a pick-me-up. With a kick from hot sauce and a richness from melted cheddar cheese, this recipe is sure to become a new favorite.

Ingredients:

– 1 lb boneless, skinless chicken breast
– 2 tbsp hot sauce (Frank’s RedHot)
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup shredded cheddar cheese
– 1/2 cup milk
– 2 cups chicken broth
– 1 tsp paprika
– Salt and pepper to taste
– Optional: chopped scallions for garnish

Instructions:

1. In a large pot or Dutch oven, cook the chicken in hot sauce until browned.
2. Add onion, garlic, and paprika; cook until onion is translucent.
3. Stir in milk and chicken broth; bring to a simmer.
4. Reduce heat and let soup simmer for 15-20 minutes or until flavors have melded together.
5. Stir in shredded cheese until melted and creamy.
6. Serve hot, garnished with chopped scallions if desired.

Cooking Time: 20-25 minutes

Beer Cheese Cheeseburger Soup

This rich and creamy soup combines the flavors of a classic cheeseburger with the depth of beer, perfect for a chilly evening or game-day gathering. With its velvety texture and savory taste, it’s sure to be a crowd-pleaser!

Ingredients:

– 1 tablespoon butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 pound ground beef
– 1 cup chicken broth
– 1/2 cup beer (any style)
– 1 cup grated cheddar cheese
– 1/2 cup heavy cream
– Salt and pepper to taste
– Optional: chopped scallions or croutons for garnish

Instructions:

1. In a large pot, melt butter over medium heat. Add onion and garlic; cook until softened (3-4 minutes).
2. Add ground beef; cook, breaking up with spoon, until browned (5-6 minutes).
3. Pour in chicken broth and beer; bring to boil, then reduce heat and simmer 10 minutes.
4. Stir in cheddar cheese until melted. Remove from heat.
5. Stir in heavy cream. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped scallions or croutons if desired.

Cooking Time: 20-25 minutes

Healthy Turkey Cheeseburger Soup

A twist on the classic comfort food, this soup combines the flavors of a juicy turkey cheeseburger with the warmth and comfort of a hearty bowl. This recipe is perfect for a quick and satisfying meal that’s also packed with nutrients.

Ingredients:

– 1 lb ground turkey
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup frozen peas and carrots
– 4 cups low-sodium chicken broth
– 1/2 cup milk
– 1 tablespoon Worcestershire sauce
– 1 teaspoon dried oregano
– 1/2 cup shredded reduced-fat cheddar cheese
– Salt and pepper, to taste

Instructions:

1. In a large pot or Dutch oven, cook the ground turkey over medium-high heat, breaking it up with a spoon as it cooks, until browned, about 5 minutes.
2. Add the diced onion and minced garlic; cook until the onion is translucent, about 3-4 minutes.
3. Stir in the frozen peas and carrots, chicken broth, milk, Worcestershire sauce, and dried oregano. Bring to a simmer.
4. Reduce heat to low and let soup simmer for 10-15 minutes or until heated through.
5. Stir in the shredded cheese until melted. Season with salt and pepper to taste.

Cooking Time: 20-25 minutes

Keto-Friendly Cheeseburger Soup

This creamy soup is a twist on the classic cheeseburger, with a rich and savory broth that’s low in carbs and perfect for a keto diet. With chunks of beef, cheese, and veggies, it’s a comforting meal that will satisfy your cravings.

Ingredients:

– 1 lb ground beef
– 2 cups chicken broth
– 1 cup heavy cream
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped onion
– 1/4 cup diced bell pepper
– 2 cloves garlic, minced
– Salt and pepper to taste

Instructions:

1. In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
2. Add the chicken broth, heavy cream, shredded cheese, onion, bell pepper, and garlic. Stir until the cheese is melted and the soup is well combined.
3. Reduce heat to low and simmer for 10-15 minutes or until heated through.
4. Season with salt and pepper to taste.

Cooking Time: 20-25 minutes

Smoky BBQ Cheeseburger Soup

This hearty soup combines the flavors of a classic cheeseburger with the smokiness of BBQ sauce and the comfort of a warm, creamy broth. Perfect for a chilly evening or a quick lunch.

Ingredients:

– 1 tablespoon olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 pound ground beef
– 2 cups chicken broth
– 1 cup milk
– 1/2 cup BBQ sauce
– 1 teaspoon smoked paprika
– 1/4 cup shredded cheddar cheese
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Heat the oil in a large pot over medium-high heat. Add onion and cook until translucent, about 3-4 minutes.
2. Add garlic and cook for an additional minute.
3. Add ground beef and cook until browned, breaking it up with a spoon as needed.
4. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes.
5. Stir in milk, BBQ sauce, smoked paprika, and shredded cheese. Simmer for an additional 2-3 minutes or until heated through.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with cilantro leaves if desired.

Cooking Time: 20-25 minutes

Double Cheese Stuffed Cheeseburger Soup

This indulgent soup combines the flavors of a juicy cheeseburger with the comfort of creamy soup, topped off with two types of melted cheese. Perfect for a chilly evening or a family dinner.

Ingredients:

– 2 tablespoons butter
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 cup ground beef
– 1 cup chicken broth
– 1/2 cup milk
– 1 cup shredded cheddar cheese
– 1/2 cup grated mozzarella cheese
– 1 teaspoon Worcestershire sauce
– Salt and pepper to taste

Instructions:

1. In a large pot, melt butter over medium heat. Add onion and garlic; cook until softened.
2. Add ground beef; cook until browned, breaking into small pieces as it cooks.
3. Pour in chicken broth, milk, Worcestershire sauce, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Stir in shredded cheddar cheese until melted and smooth.
5. Divide soup into bowls and top each with grated mozzarella cheese. Serve immediately.

Cooking Time: 20-25 minutes

Mushroom Swiss Cheeseburger Soup

A creamy and savory soup that combines the flavors of a classic cheeseburger with the earthiness of mushrooms. Perfect for a chilly evening or as a comforting treat any time of the year.

Ingredients:

– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 pound ground beef
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 cup all-purpose flour
– 2 cups chicken broth
– 1 cup heavy cream
– 2 slices American Swiss cheese, shredded
– Salt and pepper to taste

Instructions:

1. In a large pot or Dutch oven, melt butter over medium heat. Add onion and cook until softened, about 3-4 minutes.
2. Add mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
3. Add ground beef and cook, breaking up with a spoon, until browned, about 3-4 minutes.
4. Stir in garlic, thyme, and flour; cook for 1 minute.
5. Gradually add chicken broth and heavy cream, whisking constantly.
6. Bring to a simmer, then reduce heat to low and let cook for 10-15 minutes or until heated through.
7. Stir in shredded cheese until melted and soup is hot.

Cooking Time: 20-25 minutes

Tex-Mex Cheeseburger Soup with Corn

This creamy soup combines the flavors of a classic cheeseburger with the warmth of Tex-Mex spices and the sweetness of corn. A hearty and comforting meal perfect for any occasion.

Ingredients:

– 1 lb ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup frozen corn kernels
– 1 tsp chili powder
– 1/2 tsp cumin
– 1/4 tsp paprika
– 1/2 cup shredded cheddar cheese
– 1/2 cup milk
– 1/4 cup chopped fresh cilantro (optional)
– Salt and pepper, to taste

Instructions:

1. In a large pot or Dutch oven, cook ground beef over medium-high heat until browned, breaking into small pieces as it cooks.
2. Add onion and garlic; cook until onion is translucent.
3. Stir in chili powder, cumin, and paprika; cook 1 minute.
4. Add diced tomatoes, corn kernels, and milk; stir to combine.
5. Bring mixture to a simmer and let cook for 10-15 minutes or until flavors have melded together.
6. Stir in shredded cheese until melted and well combined.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped cilantro if desired.

Cooking Time: 20-25 minutes

Creamy Mac & Cheese Cheeseburger Soup

This comforting soup combines the flavors of a classic mac and cheese with the juicy goodness of a cheeseburger, all in one delicious bowl. Perfect for a cold winter’s day or a quick weeknight dinner.

Ingredients:

– 1 tablespoon butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup cooked elbow macaroni
– 2 cups chicken broth
– 1 cup milk
– 1/2 cup grated cheddar cheese
– 1/4 cup grated mozzarella cheese
– 1 teaspoon paprika
– Salt and pepper, to taste
– Optional: crumbled cooked bacon or chopped fresh parsley for garnish

Instructions:

1. Melt butter in a large pot over medium heat. Add onion and garlic; cook until softened, 3-4 minutes.
2. Add macaroni, chicken broth, milk, cheddar cheese, mozzarella cheese, and paprika. Stir until combined.
3. Bring mixture to a simmer; reduce heat to low and let cook for 10-12 minutes or until heated through.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with crumbled bacon or chopped parsley if desired.

Cooking Time: 15-18 minutes

Philly Cheesesteak Cheeseburger Soup

Get ready for a twist on two classic comfort foods with this creamy and savory soup that combines the best of both worlds – Philly cheesesteaks and cheeseburgers!

Ingredients:

– 1 lb ground beef
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 cup frozen peas and carrots
– 2 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 tsp Worcestershire sauce
– 1/2 cup grated cheddar cheese
– 1/4 cup cream
– Salt and pepper to taste
– Optional: chopped scallions, sour cream, or shredded mozzarella for topping

Instructions:

1. Cook ground beef in a large pot over medium-high heat until browned, breaking into small pieces as it cooks.
2. Add onion and garlic; cook until softened, about 5 minutes.
3. Stir in peas and carrots, chicken broth, diced tomatoes, Worcestershire sauce, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until the flavors have melded together.
5. Stir in cheddar cheese until melted, then add cream.
6. Taste and adjust seasoning as needed.

Cooking Time: 15-20 minutes

Pizza Cheeseburger Soup with Pepperoni

Get ready to dive into a creamy, cheesy, and savory soup that combines the best of pizza and cheeseburgers. This unique recipe is perfect for a cozy night in or a crowd-pleasing meal.

Ingredients:

– 1 tablespoon olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 pound ground beef
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken broth
– 1/2 cup milk
– 1 teaspoon dried oregano
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 8 slices of pepperoni, chopped
– 1 cup shredded cheddar cheese

Instructions:

1. Heat the olive oil in a large pot over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent.
3. Add the ground beef, breaking it up with a spoon as it cooks.
4. Stir in the diced tomatoes, chicken broth, milk, oregano, paprika, salt, and pepper.
5. Bring to a simmer and let cook for 10 minutes.
6. Stir in the chopped pepperoni and shredded cheddar cheese until melted.
7. Serve hot and enjoy!

Cooking Time: 20-25 minutes

Bacon Ranch Cheeseburger Soup

This creamy soup combines the flavors of a classic cheeseburger with the savory goodness of bacon and ranch dressing, perfect for a comforting meal on a chilly day.

Ingredients:

– 1 lb ground beef
– 6 slices of bacon, diced
– 1 medium onion, chopped
– 2 cloves of garlic, minced
– 1 cup chicken broth
– 1/2 cup half-and-half
– 1 tsp dried parsley
– 1 tsp ranch seasoning
– Salt and pepper to taste
– Shredded cheddar cheese (optional)

Instructions:

1. In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
2. Add the diced bacon, chopped onion, and minced garlic to the pot. Cook until the vegetables are softened and the bacon is crispy.
3. Pour in the chicken broth and bring the mixture to a boil.
4. Reduce the heat to low and simmer for 10-15 minutes or until the soup has thickened slightly.
5. Stir in the half-and-half, parsley, and ranch seasoning. Season with salt and pepper to taste.
6. Serve hot, topped with shredded cheddar cheese if desired.

Cooking Time: 20-25 minutes

Dill Pickle Cheeseburger Soup

This creamy soup combines the flavors of a juicy cheeseburger with the tanginess of dill pickles, making it a unique and delicious twist on traditional comfort food.

Ingredients:

– 1 tablespoon butter
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1 cup milk
– 1/2 cup cream cheese, softened
– 1/4 cup chopped fresh dill
– 1 teaspoon pickle juice (from a jar of dill pickles)
– Salt and pepper to taste
– Optional: cooked ground beef or bacon bits for added flavor

Instructions:

1. Melt butter in a large pot over medium heat. Add onion and garlic; cook until softened.
2. Pour in chicken broth, milk, and cream cheese. Stir until smooth.
3. Add dill, pickle juice, salt, and pepper. Simmer for 5-7 minutes or until heated through.
4. Taste and adjust seasoning as needed. Serve hot, garnished with additional fresh dill if desired.

Cooking Time: 15-20 minutes

Gluten-Free Cheeseburger Soup

This comforting soup is a twist on classic cheeseburgers, with tender ground beef, flavorful vegetables, and a rich, creamy broth. Perfect for a cozy night in or a quick lunch, this recipe is sure to become a new favorite.

Ingredients:

– 1 lb ground beef
– 2 tablespoons butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup frozen peas and carrots
– 1 can (14.5 oz) diced tomatoes
– 1/2 cup heavy cream or half-and-half
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 1 tablespoon gluten-free all-purpose flour

Instructions:

1. In a large pot, brown the ground beef over medium-high heat, breaking it up with a spoon as it cooks.
2. Add butter, onion, and garlic; cook until the onion is translucent.
3. Stir in peas, carrots, diced tomatoes, heavy cream or half-and-half, and oregano.
4. Bring to a simmer and cook for 10-15 minutes or until heated through.
5. Whisk together flour and a splash of broth to create a slurry; add to the soup and stir until thickened.
6. Season with salt and pepper to taste.

Cooking Time: 20-25 minutes

Summary

Get ready to satisfy your cravings with these creamy cheeseburger soup recipes! From classic American fare to spicy twists and international flavors, there’s something for everyone. Try “Classic American Cheeseburger Soup” for a comforting favorite, or spice things up with “Spicy Jalapeño Cheeseburger Soup”. Vegetarians will love the option of “Vegetarian Cheeseburger Soup”, while meat-lovers will enjoy hearty options like “Bacon Cheeseburger Potato Soup” and “Beer Cheese Cheeseburger Soup”. Whether you’re in the mood for something healthy, keto-friendly, or just plain indulgent, these 20 creamy cheeseburger soup recipes have got you covered!

Cozy up with a warm, comforting bowl of oxtail soup this winter! Oxtails, also known as beef shanks or cow heels, are slow-cooked to tender perfection in these 18 hearty and flavorful soup recipes from around the world. From classic Jamaican-inspired butter bean soups to spicy Korean phos, creamy Italian minestrone to Mexican pozole rojos, each recipe is packed with bold flavors and aromas that will leave you wanting more.

Whether you’re a fan of rich, beefy broths or light, clear consommés, there’s an oxtail soup here for everyone. And the best part? Many of these recipes are perfect for slow cookers or Instant Pots, making them ideal for busy weeknights or special occasion gatherings.

In this article, we’ll explore the diverse world of oxtail soups and share 18 delicious recipe ideas to get you started. From comforting classics to innovative twists, each soup is sure to become a new favorite in your household.

Classic Jamaican Oxtail Soup with Butter Beans

Experience the rich flavors of Jamaica’s national dish, Oxtail Soup, elevated by the creamy goodness of butter beans.

Ingredients:

– 2 lbs oxtail pieces
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 Scotch bonnet pepper, chopped (optional)
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 4 cups beef broth
– 1 can condensed cream of mushroom soup
– 1 cup butter beans, drained and rinsed
– Salt and black pepper to taste
– Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot or Dutch oven, brown the oxtail pieces over medium-high heat.
2. Add onion, garlic, Scotch bonnet pepper (if using), carrots, and celery; sauté until vegetables are tender.
3. Pour in beef broth and bring to a boil.
4. Reduce heat to low, cover, and simmer for 1 1/2 hours or until oxtail is tender.
5. Stir in cream of mushroom soup and butter beans. Season with salt and black pepper to taste.
6. Simmer for an additional 30 minutes.
7. Garnish with chopped parsley and serve hot.

Cooking Time: Approximately 2 1/2 hours

Korean Oxtail Soup (Kkori Gomtang)

A hearty and flavorful Korean soup made with oxtail, vegetables, and a rich broth.

Ingredients:

– 1 pound beef oxtail, cut into 2-inch pieces
– 4 cups beef broth
– 2 tablespoons soy sauce
– 2 tablespoons Gochujang (Korean chili paste)
– 2 cloves garlic, minced
– 1 onion, chopped
– 2 carrots, peeled and sliced
– 2 celery stalks, sliced
– 1 teaspoon ground black pepper
– Salt to taste
– 2 green onions, thinly sliced, for garnish

Instructions:

1. In a large pot or Dutch oven, combine oxtail, beef broth, soy sauce, Gochujang, garlic, onion, carrots, celery, and black pepper.
2. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 2 hours, or until the oxtail is tender.
3. Season with salt to taste.
4. Serve hot, garnished with thinly sliced green onions.

Cooking Time: 2 hours

Creamy Oxtail and Barley Soup

This hearty soup is a perfect blend of tender oxtail, nutty barley, and creamy goodness.

Ingredients:

– 2 lbs beef oxtail, cut into 1-inch pieces
– 4 cups beef broth
– 2 cups water
– 1 cup pearl barley
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons all-purpose flour
– 1 cup heavy cream

Instructions:

1. In a large pot or Dutch oven, brown the oxtail pieces over medium-high heat. Remove from heat and set aside.
2. Add more oil if needed, then sauté the chopped onion until softened, about 5 minutes.
3. Add garlic, thyme, salt, and pepper; cook for 1 minute.
4. Add broth, water, barley, browned oxtail, and flour. Bring to a boil, then reduce heat and simmer for 2-3 hours or until the meat is tender.
5. Stir in heavy cream and let soup simmer for an additional 10 minutes.
6. Serve hot, garnished with chopped fresh parsley if desired.

Cooking Time: 2-3 hours

Spicy Oxtail Pho with Fresh Herbs

Elevate your pho game with this bold and aromatic recipe, featuring tender oxtail cooked in a rich and spicy broth. Garnished with fresh herbs and served over steaming noodles, this dish is sure to satisfy any craving.

Ingredients:

– 1 pound beef oxtail
– 2 tablespoons vegetable oil
– 2 onions, sliced
– 3 cloves garlic, minced
– 2 cups chicken broth
– 1 cup beef broth
– 1 tablespoon grated ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon red pepper flakes
– 8 ounces rice noodles
– Fresh herbs (basil, mint, cilantro)
– Lime wedges
– Bean sprouts and lime juice for serving (optional)

Instructions:

1. In a large pot or Dutch oven, heat oil over medium-high. Add onions and cook until caramelized, about 5 minutes.
2. Add garlic, ginger, cumin, and red pepper flakes. Cook for 1 minute.
3. Add oxtail and cook until browned on all sides, about 5 minutes.
4. Add chicken and beef broth, scraping up any browned bits. Bring to a boil, then reduce heat and simmer for 2 hours or overnight.
5. Cook noodles according to package instructions. Serve with hot pho broth, garnished with fresh herbs and lime wedges. Optional: add bean sprouts and squeeze with lime juice.

Cooking Time: 2 hours (or overnight)

Slow-Cooked Oxtail Soup with Root Vegetables

A hearty and comforting soup that’s perfect for a chilly day, this slow-cooked oxtail soup is packed with tender beef and a medley of root vegetables.

Ingredients:

– 2 lbs oxtail, cut into 1-inch pieces
– 4 cups beef broth
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and chopped
– 2 medium parsnips, peeled and chopped
– 2 medium potatoes, peeled and chopped
– 1 teaspoon dried thyme
– Salt and pepper, to taste

Instructions:

1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, brown the oxtail pieces in a little oil over medium-high heat, about 5 minutes.
3. Add the chopped onion, minced garlic, carrots, parsnips, and potatoes to the pot. Cook for an additional 5 minutes, stirring occasionally.
4. Pour in the beef broth and add the thyme. Bring to a boil, then cover and transfer to the preheated oven.
5. Simmer for 2-3 hours, or until the oxtail is tender and the vegetables are cooked through.
6. Season with salt and pepper to taste. Serve hot.

Cooking Time: 2-3 hours

Filipino Oxtail Soup (Kare-Kare)

This hearty oxtail soup is a classic Filipino dish that’s both comforting and flavorful, perfect for special occasions or everyday meals. Slow-cooked in a rich and savory peanut sauce, the tender oxtails are accompanied by vegetables and rice, making it a satisfying and filling meal.

Ingredients:

– 1 pound beef oxtails
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup peanut butter
– 2 cups chicken broth
– 1 cup water
– 1 tablespoon soy sauce
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Chopped green onions and toasted peanuts for garnish

Instructions:

1. Heat oil in a large pot over medium heat. Add onion and garlic; cook until softened.
2. Add oxtails; brown on all sides. Remove from pot and set aside.
3. In the same pot, combine peanut butter, chicken broth, water, soy sauce, cumin, salt, and pepper. Stir until smooth.
4. Return oxtails to the pot; simmer for 1 1/2 hours or until tender.
5. Serve with steamed rice and garnished with green onions and toasted peanuts.

Cooking Time: 1 1/2 hours

Italian-Inspired Oxtail Minestrone

This hearty soup combines the rich flavors of oxtail with the classic Italian ingredients and aromas of minestrone, resulting in a comforting and satisfying meal.

Ingredients:

– 2 pounds oxtail, cut into large pieces
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 cups beef broth
– 1 can (14.5 oz) diced tomatoes
– 1 cup kidney beans, drained and rinsed
– 1 cup small pasta shapes (such as elbow macaroni or ditalini)
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Heat the oil in a large Dutch oven over medium-high heat. Add the oxtail and cook until browned on all sides, about 5 minutes.
2. Remove the oxtail from the pot and set aside. Add the onion and garlic to the pot and cook until softened, about 3 minutes.
3. Add the beef broth, diced tomatoes, kidney beans, pasta shapes, and oregano to the pot. Bring to a boil, then reduce heat to low and simmer for 1 hour.
4. Return the oxtail to the pot and continue to simmer for an additional 30-40 minutes, or until the meat is tender.
5. Season with salt and pepper to taste. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 2 hours 15 minutes

Oxtail and Lentil Soup with Garlic Crustini

Warm up on a chilly day with this hearty, flavorful soup that combines the tender oxtail with the comforting lentils. The crispy garlic croutini adds a delightful textural contrast.

Ingredients:

– 1 pound oxtail, cut into 2-inch pieces
– 1 tablespoon olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup red or brown lentils, rinsed and drained
– 4 cups beef broth
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 2 tablespoons butter
– 1/4 cup breadcrumbs
– 2 cloves garlic, minced (for croutini)
– Fresh parsley, chopped (optional)

Instructions:

1. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the oxtail, then remove from pot.
2. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for an additional minute.
3. Add the lentils, beef broth, thyme, salt, and pepper. Bring to a boil, then reduce heat to low and simmer, covered, for 1 1/2 hours or until the oxtail is tender.
4. Stir in the butter until melted. Serve hot, topped with garlic croutini (see below).

Garlic Croutini:

1. Preheat oven to 350°F (175°C).
2. Mix the breadcrumbs and minced garlic in a small bowl.
3. Dot the mixture with butter, then spread on a baking sheet.
4. Bake for 10-12 minutes or until golden brown.

Cooking Time: 1 hour 30 minutes – 1 hour 45 minutes

Mexican Oxtail Pozole Rojo

Pozole Rojo is a traditional Mexican stew that’s hearty, flavorful, and perfect for special occasions. This recipe adds a rich twist with tender oxtail, adding depth to the classic red hominy soup.

Ingredients:

– 2 pounds beef oxtail
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 cup dried hominy, rinsed and drained
– 4 cups beef broth
– 1 cup diced tomatoes with green chilies
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish

Instructions:

1. Preheat oven to 300°F (150°C).
2. Season oxtail with salt, pepper, and cumin.
3. Sear oxtail in a large Dutch oven over medium-high heat until browned on all sides. Remove from pot and set aside.
4. Add onion and garlic to the pot and cook until softened, about 5 minutes.
5. Add hominy, beef broth, diced tomatoes with green chilies, paprika, salt, and pepper to the pot. Stir to combine.
6. Return oxtail to the pot and cover with a lid.
7. Transfer pot to the preheated oven and braise for 2-1/2 hours, or until oxtail is tender.
8. Serve hot, garnished with fresh cilantro leaves.

Cooking Time: 3 hours

Caribbean Oxtail Soup with Dumplings

A hearty and flavorful Caribbean-inspired soup made with tender oxtail, rich broth, and soft dumplings.

Ingredients:

– 1 lb oxtail, cut into 2-inch pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 Scotch bonnet pepper, chopped (optional)
– 1 carrot, chopped
– 2 celery stalks, chopped
– 1 can diced tomatoes
– 2 cups beef broth
– 2 tbsp tomato paste
– 2 tsp curry powder
– 1 tsp salt
– 1/4 tsp black pepper
– 2 cups all-purpose flour
– 2 eggs, beaten
– Vegetable oil for dumpling mixture

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large Dutch pot, brown the oxtail over medium-high heat.
3. Add onions, garlic, Scotch bonnet pepper, carrot, and celery; cook until vegetables are softened.
4. Add diced tomatoes, beef broth, tomato paste, curry powder, salt, and black pepper; bring to a boil.
5. Reduce heat to low and simmer for 1 hour.
6. Meanwhile, prepare dumpling mixture: In a bowl, combine flour, eggs, and a pinch of salt. Mix until dough forms.
7. Divide dough into 4 equal portions; shape each portion into a ball.
8. Add balls to the soup pot; cook for an additional 30 minutes or until dumplings are cooked through.

Cooking Time: 2 hours

Oxtail Consommé with Truffle Oil

Experience the rich flavors of French cuisine with this Oxtail Consommé recipe, elevated by the luxurious addition of truffle oil.

Ingredients:

– 2 lbs beef oxtail, cut into 1-inch pieces
– 4 cups beef broth
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Truffle oil (about 1-2 teaspoons)

Instructions:

1. In a large pot or Dutch oven, combine oxtail, beef broth, carrots, celery, garlic, and thyme.
2. Bring the mixture to a boil, then reduce heat to low and simmer for 2 hours, or until the meat is tender.
3. Strain the consommé through a fine-mesh sieve into a clean pot, discarding the solids.
4. Season with salt and pepper to taste.
5. Add truffle oil and stir gently to combine.
6. Serve hot, garnished with chopped fresh herbs if desired.

Cooking Time: 2 hours

Asian Fusion Oxtail Noodle Soup

A rich and flavorful soup that combines the tender oxtail with the vibrant flavors of Asian cuisine, this dish is sure to warm your soul.

Ingredients:

– 2 pounds beef oxtail
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 2 cups chicken broth
– 2 cups water
– 1 cup sliced mushrooms (such as shiitake or cremini)
– 1/4 cup soy sauce
– 2 tablespoons oyster sauce (optional)
– 1 tablespoon honey
– 1 teaspoon grated ginger
– 8 ounces rice noodles
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)

Instructions:

1. Heat oil in a large pot over medium-high heat. Add onion and garlic; cook until onion is translucent.
2. Add oxtail; brown on all sides. Remove from pot and set aside.
3. Add mushrooms, soy sauce, oyster sauce (if using), honey, and ginger to the pot. Cook for 2 minutes.
4. Add chicken broth and water to the pot. Bring to a boil; reduce heat and simmer for 1 hour.
5. Add browned oxtail back to the pot. Simmer for an additional 30 minutes or until meat is tender.
6. Cook rice noodles according to package instructions. Drain and set aside.
7. Serve soup with cooked noodles, garnished with chopped cilantro (if desired).

Cooking Time: 2 hours

Hearty Oxtail Gumbo with Okra

This classic Louisiana dish is a hearty and flavorful stew that’s perfect for a chilly evening or special occasion. With tender oxtail, rich okra, and a blend of aromatic spices, this gumbo is sure to become a family favorite.

Ingredients:

– 2 pounds oxtail, cut into 2-inch pieces
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup chopped bell peppers (any color)
– 1 cup okra, sliced
– 2 teaspoons dried thyme
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper
– Salt and black pepper, to taste
– 4 cups beef broth
– 2 tablespoons filé powder (optional)
– 2 tablespoons chopped scallions, for garnish

Instructions:

1. Heat oil in a large Dutch oven over medium-high heat.
2. Add oxtail and cook until browned on all sides, about 5 minutes. Remove from pot.
3. Add onion, garlic, bell peppers, and okra to pot; cook until vegetables are tender, about 10 minutes.
4. Add thyme, paprika, cayenne pepper, salt, and black pepper to pot; stir to combine.
5. Add beef broth and browned oxtail back to pot. Bring to a boil, then reduce heat to low and simmer for 2 hours or until meat is tender.
6. Taste and adjust seasoning as needed. Serve hot, garnished with scallions.

Cooking Time: 2 hours, 10 minutes

Oxtail and Mushroom Soup with Thyme

This hearty soup is a perfect blend of tender oxtail, earthy mushrooms, and the warmth of thyme. Serve it with crusty bread for a satisfying meal.

Ingredients:

– 1 pound beef oxtail, cut into 2-inch pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 4 cloves garlic, minced
– 1 teaspoon dried thyme
– 1 bay leaf
– 1 can (14.5 oz) diced tomatoes
– 2 cups beef broth
– Salt and pepper to taste

Instructions:

1. Heat oil in a large pot over medium-high heat. Brown the oxtail, then set aside.
2. Add onion, mushrooms, garlic, thyme, and bay leaf. Cook until vegetables are tender, about 5 minutes.
3. Add diced tomatoes, beef broth, browned oxtail, salt, and pepper. Bring to a boil, then simmer for 1 hour and 30 minutes or until the meat is tender.
4. Serve hot, garnished with fresh thyme if desired.

Cooking Time: 1 hour and 30 minutes

Oxtail and Tomato Soup with Basil

This hearty soup is a twist on the classic tomato soup, adding tender oxtail and fresh basil for a rich and flavorful meal.

Ingredients:

– 1 pound oxtail, cut into 2-inch pieces
– 4 cups beef broth
– 2 medium tomatoes, diced
– 1 onion, chopped
– 3 cloves garlic, minced
– 1/4 cup tomato paste
– 1 tablespoon olive oil
– Salt and pepper, to taste
– Fresh basil leaves, for garnish

Instructions:

1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or pot, heat the olive oil over medium-high heat.
3. Add the oxtail pieces and brown them on all sides, about 5 minutes.
4. Remove the oxtail from the pot and set it aside.
5. Reduce heat to medium-low; add the onion and garlic to the pot. Cook until softened, about 5 minutes.
6. Stir in the tomato paste, beef broth, and diced tomatoes. Bring to a boil, then cover and transfer to the preheated oven.
7. Braise for 2-1/2 hours or until the oxtail is tender.
8. Season with salt and pepper to taste. Garnish with fresh basil leaves.

Cooking Time: 2-1/2 hours

Chinese Spiced Oxtail Soup with Star Anise

This hearty soup is a staple of Chinese cuisine, featuring tender oxtail braised in a rich and aromatic broth infused with the warm, slightly sweet flavor of star anise.

Ingredients:

– 1 pound beef oxtail
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 inches ginger, sliced
– 1 teaspoon ground cumin
– 1 teaspoon five-spice powder
– 1/2 teaspoon ground star anise
– 4 cups beef broth
– 1 cup water
– Salt and pepper to taste
– Scallions, chopped (optional)

Instructions:

1. Heat oil in a large pot over medium-high heat. Add oxtail and cook until browned on all sides, about 5 minutes.
2. Remove oxtail and set aside. Add onion, garlic, and ginger; cook until vegetables are softened, about 3 minutes.
3. Stir in cumin, five-spice powder, and star anise. Cook for 1 minute.
4. Add broth and water to pot. Bring to a boil, then reduce heat and simmer for 2 hours or overnight.
5. Season with salt and pepper to taste. Serve hot, garnished with chopped scallions if desired.

Cooking Time: 2 hours or overnight

Oxtail Ramen with Soft-Boiled Egg

A hearty and comforting bowl of ramen that combines the rich flavors of slow-cooked oxtail, savory pork broth, and a soft-boiled egg. Perfect for a chilly evening.

Ingredients:

– 1 pound oxtail
– 2 tablespoons soy sauce
– 2 tablespoons sake
– 2 cups pork broth
– 4 cups water
– 1 tablespoon sesame oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup ramen noodles
– Salt and pepper to taste
– 2 soft-boiled eggs

Instructions:

1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven, heat sesame oil over medium-high. Brown the oxtail on all sides, about 5 minutes.
3. Add soy sauce, sake, and pork broth. Cover and transfer to preheated oven. Braise for 2 hours, or until tender.
4. Cook ramen noodles according to package instructions.
5. In a separate pot, boil water and cook eggs for 6-7 minutes. Shock in an ice bath to stop cooking.
6. To assemble the bowls, place cooked noodles, braised oxtail, and sliced onion. Top with soft-boiled egg and garnish with green onions.

Cooking Time: 2 hours 30 minutes (including braising time)

Turkish Oxtail Soup with Chickpeas and Lemon

This hearty and flavorful soup is a staple of Turkish cuisine, made rich by the slow-cooked oxtail and chickpeas. The brightness of lemon adds a delightful contrast to the bold flavors.

Ingredients:

– 1 pound beef oxtail, cut into 2-inch pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup chickpeas, drained and rinsed
– 4 cups beef broth
– 1 tablespoon tomato paste
– 1 teaspoon ground cumin
– Salt and black pepper, to taste
– 2 tablespoons freshly squeezed lemon juice
– Fresh parsley or cilantro, chopped (optional)

Instructions:

1. Heat oil in a large Dutch oven over medium-high heat. Add the oxtail and cook until browned, about 5 minutes. Remove from pot.
2. Reduce heat to medium and add onions, garlic, and cumin. Cook until onions are translucent, about 5 minutes.
3. Add diced tomatoes, beef broth, tomato paste, salt, and pepper. Stir to combine.
4. Return the oxtail to the pot and bring to a boil. Cover and simmer for 2 hours or overnight.
5. Add chickpeas and lemon juice. Simmer for an additional 30 minutes.
6. Serve hot, garnished with parsley or cilantro if desired.

Cooking Time: 2 hours 30 minutes

Summary

Get ready to warm up your senses with these 18 hearty oxtail soup recipes, each packed with bold flavors from around the world. From classic Jamaican comfort food to spicy Korean and Filipino twists, there’s something for every palate. Try creamy oxtail and barley soup, slow-cooked root vegetable stew, or pho-inspired broth with fresh herbs. Even international flavors like Italian minestrone and Mexican pozole are on the menu. Whether you’re in the mood for comfort food or a culinary adventure, these oxtail soups are sure to satisfy.

Are you looking for a way to add depth and complexity to your cooking? Look no further than the humble bay leaf. This aromatic herb has been a staple in many cuisines for centuries, and for good reason. With its subtle yet unmistakable flavor, bay leaves can elevate everything from hearty stews to delicate soups. In this article, we’ll explore 20 delicious recipes that showcase the versatility of bay leaves. From classic beef stew to innovative desserts, we’ve got you covered. Whether you’re a seasoned cook or just starting out, these savory bay leaf recipes are sure to inspire your culinary creativity.

Classic Beef Stew with Bay Leaves

Classic Beef Stew with Bay Leaves: A hearty and comforting dish that’s perfect for a cold winter’s day.

Ingredients:

– 2 pounds beef stew meat (such as chuck or round)
– 4 cups beef broth
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 medium-sized carrots, peeled and sliced
– 2 medium-sized potatoes, peeled and cubed
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 bay leaves

Instructions:

1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or pot, brown the beef in batches over medium-high heat until browned on all sides.
3. Add chopped onion and cook until softened, about 5 minutes.
4. Add garlic, thyme, salt, and pepper, and stir for 1 minute.
5. Add carrots and potatoes, followed by beef broth, bay leaves, and browned beef.
6. Cover the pot with a lid and transfer to the preheated oven.
7. Simmer stew for 2-3 hours or until beef is tender.

Cooking Time: 2-3 hours

Herbed Chicken and Rice with Bay Leaves

A classic comfort food dish that combines flavorful chicken, aromatic bay leaves, and creamy rice.

Ingredients:

– 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups cooked white rice
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 sprigs fresh thyme, chopped
– 1 bay leaf, crumbled
– Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken and cook until browned, about 5-6 minutes. Remove from skillet and set aside.
3. In the same skillet, add the garlic, thyme, and bay leaf. Cook for 1 minute, stirring constantly.
4. Stir in cooked rice, salt, and pepper. Cook for 2-3 minutes or until heated through.
5. Add the chicken back to the skillet and stir to combine with the rice mixture.
6. Serve hot and enjoy!

Cooking Time: 15-20 minutes

Bay Leaf Infused Tomato Soup

Tomato soup just got a whole lot fancier with the addition of bay leaves! This classic comfort food gets a boost from the subtle, savory flavor of these aromatic leaves. Perfect for a chilly evening or as a starter for your next dinner party.

Ingredients:

– 2 lbs fresh tomatoes, diced
– 4 cups chicken broth
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 bay leaves
– 1 tsp dried thyme
– Salt and pepper, to taste
– 2 tbsp olive oil

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the diced tomatoes, chicken broth, bay leaves, and thyme. Season with salt and pepper to taste.
5. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes or until the flavors have melded together.
6. Remove the bay leaves before serving.

Cooking Time: 25 minutes

Slow Cooker Bay Leaf Pot Roast

This comforting pot roast recipe is perfect for a busy day, as it simmers away in the slow cooker, filling your home with savory aromas and tenderizing to perfection.

Ingredients:

– 3 lbs beef pot roast
– 2 tbsp olive oil
– 1 onion, sliced
– 3 cloves garlic, minced
– 4 bay leaves
– 1 cup beef broth
– 1 tsp dried thyme
– Salt and pepper, to taste

Instructions:

1. Preheat slow cooker to low.
2. In a large skillet, heat oil over medium-high. Brown the pot roast on all sides, about 3 minutes per side. Remove from heat.
3. Add sliced onion and minced garlic to the skillet; cook until softened, about 3-4 minutes.
4. Transfer the pot roast to the slow cooker; top with cooked onions and garlic, bay leaves, beef broth, thyme, salt, and pepper.
5. Cook on low for 8-10 hours or high for 4-6 hours.
6. Remove bay leaves before serving.

Cooking Time: 8-10 hours (low) or 4-6 hours (high)

Bay Leaf and Garlic Mashed Potatoes

These aromatic mashed potatoes combine the earthy flavor of bay leaves with the pungency of garlic, creating a deliciously savory side dish perfect for any occasion.

Ingredients:

– 3-4 large potatoes, peeled and chopped into 1-inch cubes
– 2 cloves of garlic, minced
– 2 bay leaves
– 1/4 cup milk or heavy cream
– Salt, to taste

Instructions:

1. Boil the potatoes in salted water until tender, about 15-20 minutes.
2. While the potatoes are cooking, melt 2 tablespoons of butter in a saucepan over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant.
3. Remove the bay leaves from the saucepan and discard them.
4. Drain the cooked potatoes and add them to the saucepan with the garlic butter. Mash the potatoes with a potato masher or a fork until smooth.
5. Gradually add the milk, stirring until the desired consistency is reached. Season with salt to taste.

Cooking Time: 25-30 minutes

Bay Leaf and Lemon Roasted Chicken

Bay Leaf and Lemon Roasted Chicken: A Bright and Savory Twist on a Classic

This recipe brings together the warm, earthy flavors of bay leaves with the brightness of lemon to create a mouthwatering roasted chicken.

Ingredients:

– 1 whole chicken (3-4 lbs)
– 2 bay leaves
– 2 lemons, sliced
– 2 tbsp olive oil
– Salt and pepper, to taste

Instructions:

1. Preheat oven to 425°F (220°C).
2. Rinse the chicken and pat dry with paper towels.
3. In a small bowl, mix together bay leaves and lemon slices.
4. Stuff the cavity of the chicken with the bay leaf-lemon mixture.
5. Drizzle olive oil over the chicken and season with salt and pepper.
6. Place the chicken in a roasting pan and roast for 45-50 minutes or until cooked through.

Cooking Time: 45-50 minutes

Bay Leaf Spiced Lentil Soup

Warm up with this comforting and aromatic soup, infused with the subtle flavors of bay leaves and a hint of spice. This recipe is perfect for a cozy evening or a quick lunch.

Ingredients:

– 1 cup dried green lentils
– 4 cups vegetable broth
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 bay leaves
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– Salt and pepper, to taste
– Optional: crusty bread or crackers for serving

Instructions:

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until translucent (3-4 minutes).
3. Add the minced garlic and cook for an additional minute.
4. Add the lentils, vegetable broth, bay leaves, cumin, coriander, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
6. Remove the bay leaves and serve hot.

Cooking Time: 40 minutes

Bay Leaf and Thyme Roasted Vegetables

This recipe brings together the warm, aromatic flavors of bay leaves and thyme to elevate a medley of roasted vegetables. Perfect as a side dish or main course, this easy-to-make recipe is sure to become a favorite.

Ingredients:

– 2-3 carrots, peeled and chopped
– 2-3 Brussels sprouts, trimmed and halved
– 1 large red bell pepper, seeded and sliced
– 2 cloves garlic, minced
– 2 bay leaves
– 1 tablespoon fresh thyme leaves
– Salt and pepper to taste
– 2 tablespoons olive oil

Instructions:

1. Preheat oven to 425°F (220°C).
2. In a large bowl, combine carrots, Brussels sprouts, bell pepper, and garlic.
3. Sprinkle bay leaves and thyme over the vegetables, tossing to coat evenly.
4. Drizzle with olive oil and season with salt and pepper to taste.
5. Spread the vegetable mixture in a single layer on a baking sheet.
6. Roast for 25-30 minutes or until the vegetables are tender and caramelized.

Cooking Time: 25-30 minutes

Bay Leaf and Rosemary Lamb Chops

Elevate your lamb chops game with the bold flavors of bay leaf and rosemary. This recipe is perfect for a quick weeknight dinner or a special occasion.

Ingredients:

– 1 pound lamb chops
– 2 bay leaves
– 4 sprigs of fresh rosemary, chopped
– 2 tablespoons olive oil
– Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, mix together bay leaves, chopped rosemary, salt, and pepper.
3. Brush both sides of lamb chops with olive oil.
4. Sprinkle the herb mixture evenly over both sides of the lamb chops.
5. Place the lamb chops on a baking sheet lined with parchment paper.
6. Roast in the preheated oven for 12-15 minutes or until cooked to your desired level of doneness.

Cooking Time: 12-15 minutes

Bay Leaf Infused Vegetable Broth

Elevate your cooking with this aromatic and flavorful broth, perfect for soups, sauces, or as a base for risottos. Bay leaves add a subtle yet distinct herbal note that pairs well with a variety of vegetables.

Ingredients:

– 4 cups water
– 2 bay leaves
– 1 onion, chopped
– 2 cloves garlic, minced
– 2 carrots, chopped
– 2 celery stalks, chopped
– Salt, to taste

Instructions:

1. In a large pot, combine water, bay leaves, onion, garlic, carrots, and celery.
2. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 30-40 minutes or until the vegetables are tender.
3. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids.
4. Season with salt to taste.

Cooking Time: 30-40 minutes

Bay Leaf and Black Pepper Beef Jerky

Elevate your snack game with this savory blend of bay leaves and black pepper beef jerky. Perfect for on-the-go or as a healthy addition to any meal.

Ingredients:

– 1 pound beef (top round or flank steak), sliced into thin strips
– 2 tablespoons soy sauce
– 1 tablespoon brown sugar
– 1 teaspoon Worcestershire sauce
– 1/4 cup water
– 2 bay leaves, crushed
– 1 teaspoon black pepper
– 1/4 teaspoon salt

Instructions:

1. Preheat oven to 150°F (65°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together soy sauce, brown sugar, Worcestershire sauce, and water. Add crushed bay leaves and black pepper; stir until well combined.
3. Add the sliced beef to the marinade; coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.
4. Remove the beef from the marinade, allowing excess to drip off. Place on prepared baking sheet in a single layer.
5. Bake for 3-4 hours, or until beef reaches desired level of dryness.

Cooking Time: 3-4 hours

Bay Leaf and Cinnamon Mulled Wine

Warm up with a fragrant and flavorful Bay Leaf and Cinnamon Mulled Wine this winter season! This recipe combines the aromatic flavors of bay leaves, cinnamon, and red wine to create a cozy and inviting drink perfect for cold nights.

Ingredients:

– 1 bottle of full-bodied red wine (such as Merlot or Cabernet Sauvignon)
– 4-6 whole bay leaves
– 2 cinnamon sticks
– 1 orange, sliced
– 1 lemon, sliced
– 1/4 cup brown sugar
– 1/4 cup water

Instructions:

1. In a large pot, combine the red wine, bay leaves, and cinnamon sticks.
2. Heat the mixture over low heat for 10-15 minutes, or until the flavors have melded together and the liquid has reduced slightly.
3. Add the sliced orange and lemon to the pot and continue to simmer for another 5-7 minutes.
4. Remove the pot from the heat and stir in the brown sugar and water until dissolved.
5. Let the mulled wine cool to room temperature before serving.

Cooking Time: 20-25 minutes

Bay Leaf and Clove Pickled Vegetables

Add a touch of exotic flavor to your pantry with this simple recipe for pickling vegetables using bay leaves and cloves. Perfect for topping sandwiches, salads, or serving as a side dish.

Ingredients:

– 1 cup mixed vegetables (carrots, cauliflower, bell peppers, etc.)
– 2 cups white vinegar
– 1/4 cup water
– 2 whole bay leaves
– 6-8 whole cloves
– Salt and sugar to taste

Instructions:

1. Combine vinegar, water, bay leaves, and cloves in a saucepan.
2. Bring mixture to a boil over medium-high heat, then reduce heat to medium-low and simmer for 10 minutes.
3. Pack the mixed vegetables into clean glass jars or containers with tight-fitting lids.
4. Pour hot pickling liquid over the vegetables, leaving about 1/2 inch headspace.
5. Seal jars and store in refrigerator. Allow to chill before serving.

Cooking Time: 10 minutes (plus chilling time)

Bay Leaf and Orange Glazed Ham

Elevate your holiday gatherings with this flavorful Bay Leaf and Orange Glazed Ham recipe. The perfect combination of sweet and savory, this glazed ham is sure to impress.

Ingredients:

– 1 (4-6 pound) bone-in ham
– 2 bay leaves
– 1 orange, peeled and segmented
– 1 cup brown sugar
– 1/4 cup honey
– 2 tablespoons Dijon mustard
– 2 tablespoons apple cider vinegar
– 1 teaspoon ground cloves
– Salt and pepper to taste

Instructions:

1. Preheat oven to 325°F (160°C).
2. In a small saucepan, combine brown sugar, honey, Dijon mustard, apple cider vinegar, and ground cloves. Bring to a boil over medium heat.
3. Reduce heat to low and simmer for 5 minutes, stirring occasionally.
4. Remove from heat and stir in orange segments and bay leaves.
5. Place ham on a rack in a roasting pan and score the fat in a diamond pattern.
6. Brush glaze all over the ham, making sure to get into the scored lines.
7. Cover with foil and bake for 1 hour.
8. Remove foil and continue baking for an additional 30 minutes, or until caramelized.

Cooking Time: 1 hour 30 minutes

Bay Leaf and Ginger Braised Pork

This recipe yields tender and flavorful pork with a depth of flavor from the aromatic bay leaves and spicy ginger. Perfect for a comforting dinner or special occasion, this braised pork is sure to please.

Ingredients:

– 2 pounds boneless pork shoulder, cut into 2-inch pieces
– 4-6 bay leaves
– 2 inches fresh ginger, sliced thinly
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/4 cup red wine (optional)
– Salt and pepper to taste

Instructions:

1. Preheat oven to 300°F.
2. In a large Dutch oven or heavy pot, heat 2 tablespoons of oil over medium-high heat. Brown the pork in batches until browned on all sides, about 5 minutes per batch. Remove from heat and set aside.
3. Add remaining oil to the pot and sauté onion and garlic until softened, about 3-4 minutes.
4. Add bay leaves, ginger, chicken broth, and red wine (if using). Stir to combine.
5. Return pork to the pot and bring to a simmer. Cover and transfer to the preheated oven.
6. Braise for 2 1/2 hours or until pork is tender and falls apart easily.

Cooking Time: 2 1/2 hours

Bay Leaf and Coriander Fish Curry

This flavorful curry is a perfect blend of Indian spices and Mediterranean flair, with the sweetness of bay leaves and warmth of coriander. Serve it over steaming rice or with naan bread for a satisfying meal.

Ingredients:

– 1 lb fish fillets (any white fish works well)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon turmeric powder
– 1/4 teaspoon red chili powder
– Salt, to taste
– 2 bay leaves
– 2 tablespoons vegetable oil
– 1 can (14 oz) coconut milk
– Fresh cilantro, chopped (optional)

Instructions:

1. Heat oil in a large skillet over medium-high heat.
2. Add onions and cook until they caramelize, about 5 minutes.
3. Add garlic, cumin, coriander, cinnamon, turmeric, and chili powder. Cook for 1 minute.
4. Add fish fillets and cook until browned, about 3-4 minutes per side.
5. Add coconut milk, bay leaves, salt, and cilantro (if using). Simmer for 10-12 minutes or until the fish is cooked through.
6. Serve hot over rice or with naan bread.

Cooking Time: 20-25 minutes

Bay Leaf and Cardamom Rice Pudding

This comforting dessert combines the soothing warmth of bay leaves with the unique flavor of cardamom, perfect for a cozy evening treat. The subtle spices add depth to the creamy rice pudding without overpowering its natural sweetness.

Ingredients:

– 1 cup uncooked white rice
– 3 cups milk (whole or low-fat)
– 1/2 teaspoon ground cardamom
– 2 bay leaves
– 1 tablespoon sugar
– 1/4 teaspoon salt

Instructions:

1. Rinse the rice and combine it with 3 cups of milk in a medium saucepan.
2. Add the ground cardamom, bay leaves, sugar, and salt. Cook over medium heat, stirring occasionally, until the mixture comes to a boil.
3. Reduce the heat to low, cover, and simmer for 18-20 minutes or until the rice is cooked and creamy.
4. Remove from heat and let it sit for 5 minutes with the bay leaves still present. Then, remove the bay leaves and stir well.
5. Serve warm or chilled, garnished with a sprinkle of cardamom powder if desired.

Cooking Time: 20-25 minutes

Bay Leaf and Star Anise Poached Pears

Elevate your dessert game with this aromatic poaching liquid featuring bay leaves and star anise, perfectly balanced to bring out the natural sweetness of pears. This recipe yields tender, flavorful pears that are perfect for serving as is or using in a variety of sweet and savory dishes.

Ingredients:

– 4-6 ripe pears (such as Bartlett or Bosc)
– 2 bay leaves
– 1 star anise pod
– 1 cup granulated sugar
– 4 cups water

Instructions:

1. Combine sugar, water, bay leaves, and star anise in a large saucepan.
2. Bring the mixture to a boil over medium-high heat, then reduce heat to medium-low and simmer for 10 minutes.
3. Peel, halve, and core the pears.
4. Add the pears to the poaching liquid, ensuring they are covered by at least an inch of liquid.
5. Simmer for 20-25 minutes or until pears are tender when pierced with a fork.
6. Remove pears from heat, then strain the poaching liquid and discard solids.
7. Serve warm or let cool to room temperature.

Cooking Time: 35-40 minutes

Bay Leaf and Vanilla Bean Custard

This rich custard combines the subtle flavors of bay leaves and vanilla beans, perfect for a decadent dessert or a special occasion. With just a few ingredients and simple steps, you’ll be enjoying this indulgent treat in no time.

Ingredients:

– 2 cups heavy cream
– 1 cup whole milk
– 1/4 cup granulated sugar
– 1/2 teaspoon kosher salt
– 1/2 teaspoon vanilla extract
– 1 bay leaf, fresh or dried
– 1/2 vanilla bean, split lengthwise

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a medium saucepan, combine cream, milk, sugar, and salt. Heat over medium heat, stirring occasionally, until sugar dissolves.
3. Add vanilla extract, bay leaf, and vanilla bean to the mixture. Remove from heat and let steep for at least 30 minutes.
4. Strain the mixture through a fine-mesh sieve into a clean bowl, discarding solids.
5. Pour the custard into individual serving cups or ramekins. Bake for 25-30 minutes or until set.
6. Allow to cool slightly before serving.

Cooking Time: 30 minutes

Bay Leaf and Nutmeg Spiced Hot Chocolate

Elevate your hot chocolate game with the aromatic warmth of bay leaves and nutmeg. This unique blend will transport you to a cozy winter evening, surrounded by loved ones.

Ingredients:

– 2 cups milk (whole, 2%, or non-fat)
– 2 tablespoons unsweetened cocoa powder
– 1/4 teaspoon ground bay leaves
– 1/4 teaspoon ground nutmeg
– 1 tablespoon sugar (or to taste)
– 1/4 teaspoon salt
– 1/2 cup heavy cream (optional)

Instructions:

1. In a medium saucepan, warm the milk over low heat.
2. Add the cocoa powder and whisk until smooth.
3. Stir in the bay leaves and nutmeg. Let simmer for 5 minutes to allow the flavors to meld.
4. Remove from heat and add sugar and salt. Whisk until dissolved.
5. If desired, stir in heavy cream for an extra-rich treat.
6. Pour into mugs and serve immediately.

Cooking Time: 10-12 minutes

Summary

Discover the flavorful world of bay leaves! This aromatic herb adds depth and complexity to a variety of dishes. From hearty stews and roasts, to soups and braises, bay leaves elevate the taste of your favorite recipes. Try classic beef stew with bay leaves, herbed chicken and rice, or slow cooker pot roast. Or, take a cue from international cuisine with bay leaf and lemon roasted chicken, bay leaf spiced lentil soup, or bay leaf and coriander fish curry. Explore these 20 savory bay leaf recipes to add a pinch of magic to your meals!

When it comes to Southern cuisine, there’s no denying the rich history and cultural significance of chitlins – those tasty, tender, and oh-so-delicious smoked pork intestines. While traditional recipes are always a treat, sometimes you just want to shake things up and try something new. That’s why we’ve rounded up 20 mouth-watering Southern chittlin recipes with a twist that will take your taste buds on a wild ride.

From smoky BBQ chitlins served with collard greens to spicy chittlin ramen noodle bowls, Cajun-spiced chitlins and rice to chittlin tacos with fresh salsa – the possibilities are endless. And let’s not forget about some Southern favorites like jambalaya, gumbo, and chili, all gettin’ a chittlin makeover.

In this article, we’ll dive into the world of creative chittlin recipes that will inspire you to try something new and delicious. Whether you’re a seasoned chef or just starting out in the kitchen, these unique twists on classic Southern dishes are sure to impress your friends and family. So, what are you waiting for? Let’s get cooking!

Smoky BBQ Chittlins with Collard Greens

Get ready to taste a Southern classic! This recipe combines the rich flavors of smoked chittlins (chitterlings) with the nutritious goodness of collard greens, all tied together with a sweet and tangy BBQ sauce.

Ingredients:

– 1 pound chittlins, cleaned and rinsed
– 2 tablespoons brown sugar
– 1 tablespoon apple cider vinegar
– 1 teaspoon smoked paprika
– 1/4 cup BBQ sauce
– 2 cups collard greens, chopped
– 1 onion, chopped
– Salt and pepper to taste

Instructions:

1. Preheat smoker to 225°F.
2. Rinse chittlins in cold water, then soak in a mixture of brown sugar, apple cider vinegar, and smoked paprika for at least 4 hours or overnight.
3. Remove chittlins from marinade, pat dry with paper towels, and place in the smoker. Smoke for 4-5 hours, or until tender.
4. Meanwhile, sauté chopped onion and collard greens in a little oil until tender.
5. Combine cooked chittlins, collard greens mixture, and BBQ sauce. Season with salt and pepper to taste.

Cooking Time: Approximately 5 hours

Cajun Spiced Chittlins and Rice

This recipe combines the rich flavors of Cajun spices with the comforting warmth of chittlin’s (smoked pork intestines) and fluffy rice. It’s a classic Southern dish that’s sure to satisfy your cravings.

Ingredients:

– 1 pound chittlins, cleaned and cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon Cajun seasoning
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 1 cup uncooked white rice
– 2 cups chicken broth

Instructions:

1. Heat oil in a large skillet over medium-high heat. Add chittlins and cook until browned, about 5 minutes.
2. Add onion and garlic; cook until onion is translucent.
3. Stir in Cajun seasoning, paprika, salt, and pepper. Cook for 1 minute.
4. Add rice to the skillet and stir to combine with the spice mixture.
5. Add chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes or until rice is tender.

Cooking Time: 30-35 minutes

Southern Fried Chittlins with Hot Sauce

A classic Southern dish gets a spicy kick with this recipe for crispy fried chitlins (chitterlings) tossed in hot sauce. Perfect as an appetizer or side dish.

Ingredients:

– 1 pound cleaned and prepared chitlins
– 1 cup all-purpose flour
– 2 teaspoons paprika
– 1 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup buttermilk
– Vegetable oil for frying
– Hot sauce (such as Tabasco or Frank’s RedHot) to taste

Instructions:

1. In a shallow dish, mix together flour, paprika, garlic powder, salt, and black pepper.
2. Pour buttermilk into a separate shallow dish.
3. Dip each chitlin into the buttermilk, coating completely, then roll in the flour mixture to coat.
4. Heat about 1/2-inch of vegetable oil in a large skillet over medium-high heat.
5. Fry chitlins in batches until golden brown and crispy, about 3-4 minutes per batch.
6. Remove from oil with a slotted spoon and drain on paper towels.
7. Toss fried chitlins with hot sauce to taste.

Cooking Time: About 15-20 minutes total, depending on the number of batches you need to fry.

Slow-Cooked Chittlins and Gravy

A hearty, comforting Southern dish that’s perfect for a chilly evening. This slow-cooked recipe allows the flavors to meld together beautifully, resulting in tender chittlins (chitterlings) smothered in a rich, savory gravy.

Ingredients:

– 1 pound pork chittlins (chitterlings), cleaned and drained
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup water
– 2 tablespoons brown sugar
– 1 teaspoon paprika
– Salt and pepper to taste

Instructions:

1. In a large slow cooker, combine chittlins, onion, garlic, chicken broth, water, brown sugar, paprika, salt, and pepper.
2. Cook on low for 8-10 hours or high for 4-6 hours.
3. About 30 minutes before serving, stir the mixture to redistribute the flavors.
4. Serve hot, garnished with chopped scallions and crusty bread on the side.

Cooking Time: 8-10 hours (low) or 4-6 hours (high)

Chittlin Tacos with Fresh Salsa

Elevate your taco game with a Southern twist! This recipe combines the rich flavors of chittlins (fried pork intestines) with the vibrant freshness of homemade salsa, all wrapped up in a crispy corn tortilla.

Ingredients:

– 1 pound chittlins, cleaned and cut into bite-sized pieces
– 1/2 cup vegetable oil
– 1 onion, diced
– 1 bell pepper, diced
– 1 jalapeño pepper, diced
– 1 packet of taco seasoning
– 8-10 corn tortillas
– Fresh salsa (recipe below)
– Optional toppings: shredded cheese, sour cream, cilantro

Instructions:

1. Heat oil in a large skillet over medium-high heat. Add chittlins and cook until browned, about 5 minutes.
2. Add onion, bell pepper, and jalapeño to the skillet. Cook until vegetables are tender, about 3-4 minutes.
3. Stir in taco seasoning and cook for an additional minute.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by placing chittlin mixture onto a warmed tortilla, followed by a spoonful of fresh salsa.

Fresh Salsa Recipe:

– 1 cup diced tomatoes
– 1/2 cup diced red onion
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon lime juice
– Salt to taste

Combine all ingredients in a bowl and stir until well combined. Refrigerate for at least 30 minutes to allow flavors to meld.

Chittlin Gumbo with Andouille Sausage

This hearty gumbo recipe combines the rich flavors of andouille sausage, chitlins (smoked pork intestines), and a variety of spices to create a comforting and soulful dish.

Ingredients:

– 1 lb andouille sausage, sliced
– 1 cup chitlins, cleaned and cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 large onion, chopped
– 3 stalks celery, chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon cayenne pepper
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 4 cups chicken broth
– 2 tablespoons filé powder (optional)

Instructions:

1. Heat oil in a large pot over medium heat. Add sausage and cook until browned, about 5 minutes.
2. Add onion, celery, and garlic; cook until vegetables are tender, about 5 minutes.
3. Add chitlins, thyme, cayenne pepper, paprika, salt, and pepper. Stir to combine.
4. Pour in chicken broth and bring to a boil.
5. Reduce heat to low and simmer for 1 hour or until flavors have melded together.

Cooking Time: 1 hour

Spicy Chittlin Ramen Noodle Bowl

Elevate your ramen game with this bold and spicy twist featuring chittlins, a Southern staple made from smoked pork intestines. This dish combines the rich flavors of chittlins with the comforting warmth of ramen noodles.

Ingredients:

– 8 oz ramen noodles
– 1 cup chittlin meat (smoked pork intestines), sliced into thin strips
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon Gochujang (Korean chili paste)
– 1 teaspoon soy sauce
– 1/4 teaspoon red pepper flakes
– Salt and black pepper to taste
– Scallions, thinly sliced, for garnish

Instructions:

1. Cook ramen noodles according to package instructions.
2. In a large skillet or wok, heat oil over medium-high. Add chittlin strips and cook until browned, about 3-4 minutes.
3. Add onion and garlic; cook until onion is translucent.
4. Stir in Gochujang, soy sauce, and red pepper flakes. Cook for 1 minute.
5. Combine cooked noodles with the spicy chittlin mixture.
6. Season with salt and black pepper to taste.
7. Garnish with thinly sliced scallions.
8. Serve immediately.

Cooking Time: 15-20 minutes

Chittlin Jambalaya with Shrimp

This hearty dish combines the rich flavors of chitlins (smoked pork intestines) with succulent shrimp, vegetables, and spices. Perfect for a cold winter night or a quick weeknight dinner.

Ingredients:

– 1 cup cooked chitlins, sliced
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 1 medium onion, chopped
– 3 stalks celery, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 cup long-grain rice

Instructions:

1. Heat oil in a large skillet over medium-high heat.
2. Add shrimp; cook until pink, about 3 minutes per side. Remove from skillet.
3. Add onion, celery, and garlic; cook until vegetables are tender, about 5 minutes.
4. Add chitlins, cumin, paprika, salt, and pepper. Stir to combine.
5. Add cooked shrimp back into the skillet and stir to coat with chittlin mixture.
6. Serve over cooked rice.

Cooking Time: Approximately 20-25 minutes.

Chittlin Stew with Okra and Tomatoes

A classic Southern dish that’s perfect for a cozy evening meal. This hearty stew is made with tender chitlins (pork intestines), okra, and juicy tomatoes.

Ingredients:

– 1 pound chitlins, cleaned and cut into 2-inch pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 cup fresh okra, sliced
– 2 cups diced tomatoes (fresh or canned)
– 2 cups pork broth or water
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 2 tablespoons vegetable oil

Instructions:

1. Heat the oil in a large pot over medium heat.
2. Add the onions and garlic; cook until softened, about 5 minutes.
3. Add the chitlins and cook for 10 minutes or until browned on all sides.
4. Add the okra, tomatoes, broth, cumin, salt, and pepper. Stir well.
5. Bring to a boil, then reduce heat and simmer for 45-60 minutes or until the chitlins are tender.

Cooking Time: 1 hour 15 minutes

Baked Chittlins with Mac and Cheese

This recipe combines the classic comfort of macaroni and cheese with the rich flavor of baked chittlins, creating a unique and satisfying dish.

Ingredients:

– 1 pound chittlins (pork intestines), cleaned and cut into 1-inch pieces
– 8 oz macaroni
– 2 cups grated cheddar cheese
– 1 cup grated mozzarella cheese
– 1/4 cup all-purpose flour
– 2 teaspoons paprika
– Salt and pepper to taste
– 2 tablespoons olive oil

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat the olive oil over medium-high heat. Add chittlins and cook until browned, about 5 minutes.
4. Combine cooked macaroni, chittlins, flour, paprika, salt, and pepper in a baking dish.
5. Top with grated cheese and bake for 20-25 minutes or until the cheese is melted and bubbly.

Cooking Time: 30-35 minutes

Chittlin Chili with Cornbread Topping

Chittlin Chili with Cornbread Topping Recipe

Chittlin chili is a hearty and comforting dish that’s perfect for a chilly evening. This recipe combines the rich flavors of chitlins (smoked pork stomach) with a savory cornbread topping.

Ingredients:

– 1 pound chitlins, sliced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 can diced tomatoes
– 1 can kidney beans, drained and rinsed
– 1 teaspoon chili powder
– 1/2 teaspoon ground cumin
– Salt and pepper, to taste
– 1 cup cornbread mix
– 1/2 cup milk
– 1 tablespoon butter, melted

Instructions:

1. In a large pot or Dutch oven, cook the chitlins over medium heat until browned, about 5 minutes.
2. Add the onion and garlic and cook until the onion is translucent, about 3-4 minutes.
3. Stir in the diced tomatoes, kidney beans, chili powder, and cumin. Season with salt and pepper to taste.
4. Simmer the chili for at least 30 minutes or up to several hours.
5. Preheat oven to 400°F (200°C).
6. In a separate bowl, mix together the cornbread mix, milk, and melted butter until well combined.
7. Pour the cornbread mixture over the top of the chili and bake for an additional 20-25 minutes or until golden brown.

Cooking Time: 45-60 minutes

Chittlin Po’ Boy Sandwich with Remoulade

Experience the bold flavors of the South with this iconic sandwich featuring chittlins (smoked pork intestines) and a tangy remoulade sauce, all piled high on crispy French bread.

Ingredients:

– 1 cup cooked chittlins
– 4 French bread rolls
– 2 tablespoons remoulade sauce
– 2 lettuce leaves
– 1 tomato, sliced
– 2 pickle slices

Instructions:

1. Slice the French bread rolls in half.
2. Spread a layer of remoulade sauce on each roll half.
3. Top with cooked chittlins, lettuce, tomato, and pickles.
4. Assemble the sandwiches by placing the two halves together.
5. Serve immediately.

Cooking Time: 10 minutes

Enjoy your delicious Chittlin Po’ Boy Sandwich with Remoulade!

Chittlin and Sausage Breakfast Scramble

Start your day with a hearty Southern-inspired breakfast dish that combines the savory flavors of chitlins (smoked pork intestines) and sausage.

Ingredients:

– 1 cup cooked chitlins, chopped
– 1/2 pound sweet or hot sausage, casings removed
– 2 tablespoons butter
– 2 large eggs
– 1 tablespoon all-purpose flour
– Salt and pepper to taste
– Chopped scallions and shredded cheese (optional)

Instructions:

1. In a medium skillet, cook the sausage over medium-high heat, breaking it up with a spoon as it cooks, until browned and cooked through.
2. Remove the sausage from the skillet with a slotted spoon and set aside.
3. Add the butter to the same skillet and melt.
4. Pour in the chopped chitlins and cook for 1-2 minutes, stirring occasionally.
5. Push the chitlin mixture to one side of the skillet. Crack in the eggs and scramble until cooked through.
6. Combine the eggs with the chitlin mixture. Stir in the flour, salt, and pepper.
7. Add the cooked sausage back into the skillet and stir to combine.
8. Cook for an additional 1-2 minutes, or until the flavors have melded together.

Cooking Time: Approximately 10-12 minutes

Chittlin Stir-Fry with Bell Peppers

This classic Southern dish gets a flavorful boost from the addition of bell peppers. Chittlins, also known as chitterlings or hog maws, are a staple in many African American households.

Ingredients:

– 1 pound cooked chittlins, sliced
– 2 large bell peppers (any color), sliced
– 2 tablespoons vegetable oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion and garlic; cook until softened, about 3 minutes.
3. Add the bell peppers; cook until tender, about 5 minutes.
4. Add the chittlins; stir to combine with the vegetables.
5. Season with paprika, salt, and pepper to taste.
6. Serve hot, garnished with parsley if desired.

Cooking Time: 15-20 minutes

Chittlin Sliders with Pickled Onions

These bite-sized sliders combine the rich flavors of chitlins (smoked pork intestines) with tangy pickled onions, all wrapped up in a soft bun. Perfect for a unique snack or appetizer.

Ingredients:

– 1 pound cooked chitlins, chopped
– 4 hamburger buns
– 2 tablespoons unsalted butter, softened
– 1/4 cup finely chopped onion
– 2 cloves garlic, minced
– 1 tablespoon Worcestershire sauce
– Salt and pepper to taste
– Pickled Onions (recipe below)

Pickled Onions:

– 1 large red onion, thinly sliced
– 1/2 cup white vinegar
– 1/4 cup sugar
– 1/4 cup water
– Salt and pepper to taste

Instructions:

1. Preheat grill or grill pan to medium-high heat.
2. In a skillet, melt butter over medium heat. Add chopped onion and cook until caramelized (5-7 minutes).
3. Add garlic, chitlins, Worcestershire sauce, salt, and pepper to the skillet. Cook for 2-3 minutes, stirring frequently.
4. Assemble sliders by spooning the chittlin mixture onto buns.
5. Top with Pickled Onions and serve immediately.

Cooking Time: 10-12 minutes (including onion caramelization time)

Chittlin and Bean Soup with Cornbread

This classic Southern recipe combines the rich flavors of chitlins (pork intestines) and beans with a crumbly cornbread, perfect for a comforting meal.

Ingredients:

– 1 pound dried pork chitlins
– 1 cup dried navy beans, soaked overnight and drained
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper, to taste
– 4 cups chicken broth
– 1 cup water
– Cornbread mix (homemade or store-bought)

Instructions:

1. Rinse chitlins under cold running water, then soak them in water for at least 2 hours.
2. Cook chitlins and beans in a large pot with oil, onion, garlic, cumin, paprika, salt, and pepper until the meat is tender, about 1 hour.
3. Add chicken broth and water; bring to a boil, then reduce heat and simmer for 30 minutes.
4. Prepare cornbread according to package instructions or recipe of your choice.
5. Serve hot chitlin and bean soup with a side of crumbly cornbread.

Cooking Time: 2 hours (including soaking time)

Chittlin Pot Pie with Flaky Crust

Chittlin Pot Pie with Flaky Crust: A Hearty Southern Delight

This classic pot pie recipe combines the rich flavors of chitlins (smoked pork intestines) with a flaky, buttery crust. Perfect for a cozy dinner or special occasion.

Ingredients:

– 1 cup cooked chitlins, chopped
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (such as peas, carrots, and corn)
– 1/2 cup all-purpose flour
– 2 cups chicken broth
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 pie crusts (homemade or store-bought)

Instructions:

1. Preheat oven to 375°F.
2. In a large skillet, sauté the onion, garlic, and mixed vegetables until tender.
3. Add the chopped chitlins, flour, chicken broth, paprika, salt, and pepper. Stir until well combined.
4. Roll out one pie crust to fit a 9-inch deep-dish pie plate. Fill with the chittlin mixture and top with the second pie crust.
5. Crimp edges to seal and cut a few slits in the top crust for steam to escape.
6. Bake for 40-45 minutes or until the crust is golden brown.

Cooking Time: 40-45 minutes

Chittlin Nachos with Cheese and Jalapeños

Get ready to take your nacho game to the next level with this unique recipe that combines the rich flavors of chitlins, melted cheese, and spicy jalapeños. Perfect for adventurous eaters looking to spice up their snack time.

Ingredients:

– 1 cup cooked chittlins (or chitterlings)
– 8-10 tortilla chips
– 1/2 cup shredded cheddar cheese
– 1/4 cup diced jalapeños
– 1 tablespoon olive oil
– Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F.
2. Arrange tortilla chips on a baking sheet in a single layer.
3. Spoon cooked chittlins over the tortilla chips, leaving a small border around the edges.
4. Sprinkle shredded cheese evenly over the chittlins.
5. Top with diced jalapeños and drizzle with olive oil.
6. Bake for 10-12 minutes or until cheese is melted and bubbly.
7. Remove from oven and season with salt and pepper to taste.

Cooking Time: 10-12 minutes

Southern-Style Chittlin Meatballs

A classic Southern twist on traditional meatballs, these chitlins-based bite-sized treats are a staple at many soul food gatherings. With their rich pork flavor and tender texture, they’re sure to become a new favorite.

Ingredients:

– 1 pound chitlins (chitterlings), cleaned and chopped
– 1/2 cup breadcrumbs
– 1/4 cup onion, finely chopped
– 1/4 cup bell pepper, finely chopped
– 1 egg
– 1 tablespoon Worcestershire sauce
– 1 teaspoon paprika
– Salt and black pepper to taste
– Vegetable oil for frying

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine chitlins, breadcrumbs, onion, bell pepper, egg, Worcestershire sauce, paprika, salt, and black pepper.
3. Mix well until all ingredients are fully incorporated.
4. Use your hands to shape mixture into small meatballs, about 1 1/2 inches (3.8 cm) in diameter.
5. Place meatballs on a baking sheet lined with parchment paper.
6. Drizzle with vegetable oil and bake for 20-25 minutes, or until cooked through.

Cooking Time: 20-25 minutes

Chittlin Curry with Coconut Rice

Experience the bold flavors of African cuisine with this hearty Chittlin Curry served over a bed of creamy Coconut Rice. This comforting dish is perfect for a cozy night in.

Ingredients:

– 1 pound chitlins (smoked pork intestines), cleaned and cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 can (14 oz) diced tomatoes
– 1 cup coconut milk
– 2 cups Coconut Rice (see below for recipe)

Instructions:

1. In a large pot, combine chitlins, onions, garlic, ginger, cumin, smoked paprika, salt, and pepper.
2. Cook over medium heat, stirring occasionally, until the mixture is lightly browned and fragrant, about 10 minutes.
3. Add diced tomatoes and coconut milk; bring to a simmer.
4. Reduce heat to low and cook, covered, for 20-25 minutes or until chitlins are tender.
5. Serve over Coconut Rice.

Coconut Rice Recipe:

– 1 cup uncooked white rice
– 1 cup coconut milk
– 2 cups water
– Salt to taste

Cook according to package instructions using coconut milk and water instead of regular milk and water.

Summary

Get ready to spice up your Southern cooking with these 20 twisty chittlin recipes! From classic dishes like slow-cooked chittlins and gravy, to unexpected fusion flavors like chittlin tacos with fresh salsa or spicy chittlin ramen noodle bowl, there’s something for every palate. Try smoky BBQ chittlins with collard greens, Cajun spiced chittlins and rice, or southern-fried chittlins with hot sauce. And don’t forget the comfort food classics like baked chittlins with mac and cheese or chittlin pot pie with flaky crust. These creative recipes will have you exploring new flavors and traditions!

Cozy nights are just around the corner, and there’s no better way to warm up than with a hearty bowl of creamy potato chowder. As the temperature drops, our cravings for rich and comforting soups only grow stronger. That’s why we’ve rounded up 18 deliciously creamy potato chowder recipes to keep you company on those chilly evenings.

From classic combinations like Cheddar Bacon Potato Chowder to unique twists like Spicy Southwest Potato Chowder, there’s something for everyone in this collection of creamy concoctions. Whether you’re a fan of bold flavors or subtle simplicity, these recipes are sure to become new favorites. So grab a spoon and get ready to dig into the ultimate guide to creamy potato chowders!

Cheddar Bacon Potato Chowder

This hearty soup combines the creaminess of cheddar cheese with the smokiness of bacon and the comfort of potatoes, perfect for a chilly evening.

Ingredients:

– 2 large potatoes, peeled and diced
– 6 slices of bacon, diced
– 1 onion, chopped
– 3 cloves of garlic, minced
– 1 cup of chicken broth
– 1/2 cup of milk
– 1 cup of shredded cheddar cheese
– Salt and pepper to taste

Instructions:

1. In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy.
2. Remove the cooked bacon from the pot with a slotted spoon and set aside.
3. Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
4. Add the diced potatoes, chicken broth, milk, and shredded cheddar cheese to the pot.
5. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes or until the potatoes are tender.
6. Stir in the cooked bacon and season with salt and pepper to taste.

Cooking Time: 20-25 minutes

Slow Cooker Loaded Potato Chowder

Slow Cooker Loaded Potato Chowder Recipe

A hearty, comforting soup perfect for a chilly day or a weeknight dinner.

1. Ingredients:
• 1 large onion, chopped
• 3-4 cloves of garlic, minced
• 2 medium-sized potatoes, peeled and diced
• 1 can (14.5 oz) of diced tomatoes
• 2 cups of chicken broth
• 1 cup of milk or half-and-half
• 1 teaspoon of dried thyme
• Salt and pepper, to taste

Instructions:

1. Add the chopped onion and minced garlic to the slow cooker.
2. Pile the diced potatoes on top of the onion mixture.
3. Pour in the chicken broth, diced tomatoes, milk or half-and-half, and dried thyme.
4. Season with salt and pepper to taste.

Cooking Time:

Cook on low for 6-8 hours or high for 3-4 hours.

Creamy Sweet Corn and Potato Chowder

Warm up with this comforting and flavorful chowder that combines sweet corn, tender potatoes, and creamy goodness.

Ingredients:

– 2 medium-sized potatoes, peeled and diced
– 1 cup frozen sweet corn kernels
– 2 tablespoons butter
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1/2 cup all-purpose flour
– 1 cup chicken broth
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh chives or parsley for garnish (optional)

Instructions:

1. In a large pot or Dutch oven, melt butter over medium heat.
2. Add chopped onion and cook until softened, about 3-4 minutes.
3. Add minced garlic and cook for an additional minute.
4. Stir in flour to make a roux, cooking for 1 minute.
5. Gradually add chicken broth and heavy cream, whisking constantly.
6. Bring mixture to a simmer and let cook for 10-12 minutes or until potatoes are tender.
7. Stir in frozen sweet corn kernels and season with salt and pepper to taste.
8. Serve hot, garnished with fresh chives or parsley if desired.

Cooking Time: 20-25 minutes

Roasted Garlic Potato Chowder

Warm up with this comforting and flavorful soup made with roasted garlic, potatoes, and a hint of smokiness.

Ingredients:

– 2-3 large potatoes, peeled and diced
– 4 cloves of garlic, peeled and separated into individual bulbs
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cups vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)

Instructions:

1. Preheat oven to 425°F (220°C).
2. Place the garlic bulbs on a piece of aluminum foil, drizzle with olive oil, and wrap into a neat package.
3. Roast the garlic in the preheated oven for 30-40 minutes or until soft and mashed-like.
4. In a large pot, sauté the chopped onion in a little bit of oil until translucent.
5. Add the diced potatoes, roasted garlic, vegetable broth, and heavy cream (if using) to the pot.
6. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes or until the potatoes are tender.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh parsley or chives if desired.

Cooking Time: Approximately 45-50 minutes

Spicy Southwest Potato Chowder

This hearty chowder combines the comfort of potatoes with the bold flavors of the Southwest, featuring roasted green chilies and a hint of cumin.

Ingredients:

– 2 large potatoes, peeled and diced
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) black beans, drained and rinsed
– 1 cup roasted green chilies, chopped
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 4 cups chicken broth
– 1/4 cup heavy cream (optional)
– Fresh cilantro leaves, for garnish

Instructions:

1. In a large pot, sauté onion and garlic in a little oil until softened.
2. Add potatoes, diced tomatoes, black beans, roasted green chilies, cumin, paprika, salt, and pepper. Stir to combine.
3. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 20-25 minutes or until potatoes are tender.
4. Use an immersion blender (or transfer the mixture to a blender) to puree the soup to your desired consistency.
5. If desired, stir in heavy cream to add richness.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh cilantro leaves.

Cooking Time: 25-30 minutes

Leek and Potato Chowder with Thyme

This hearty chowder is a perfect blend of sweet potatoes, pungent leeks, and savory thyme. Serve warm as a comforting side dish or main course.

Ingredients:

– 2 large leeks, cleaned and chopped (white and light green parts only)
– 2-3 medium-sized potatoes, peeled and diced
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups chicken broth
– 1 cup heavy cream or half-and-half
– 1 teaspoon dried thyme
– Salt and pepper, to taste

Instructions:

1. In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent.
2. Add the chopped leeks and cook until they’re tender, about 5-7 minutes.
3. Add the diced potatoes, chicken broth, and thyme to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the potatoes are tender.
4. Stir in the heavy cream or half-and-half to create a creamy consistency.
5. Season with salt and pepper to taste.

Cooking Time: 30-35 minutes

Smoky Ham and Potato Chowder

This hearty soup is a perfect blend of smoky ham, tender potatoes, and savory vegetables, all combined with a rich chicken broth.

Ingredients:

– 1 pound smoked ham, diced
– 2 large potatoes, peeled and cubed
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and sliced
– 4 cups chicken broth
– 1/2 cup milk
– 2 tablespoons butter
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)

Instructions:

1. In a large pot or Dutch oven, sauté the diced ham, onion, and garlic in butter until the onion is tender.
2. Add the cubed potatoes, sliced carrots, chicken broth, and milk to the pot. Season with salt and pepper to taste.
3. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes or until the potatoes are tender.
4. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 30-40 minutes

Vegan Coconut Potato Chowder

Cozy up with this creamy, comforting chowder that’s perfect for a chilly evening. This recipe combines the richness of coconut milk with the natural sweetness of potatoes and a hint of spice.

Ingredients:

– 2 large potatoes, peeled and diced
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14 oz) coconut milk
– 2 cups vegetable broth
– 1 teaspoon curry powder
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. In a large pot, sauté onion and garlic in a little water until softened.
2. Add diced potatoes, red bell pepper, curry powder, salt, and pepper. Cook for 5 minutes or until potatoes start to soften.
3. Pour in coconut milk and vegetable broth. Bring to a simmer.
4. Reduce heat and let cook for 20-25 minutes or until potatoes are tender.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh cilantro leaves if desired.

Cooking Time: 30-35 minutes

Cheesy Broccoli Potato Chowder

This hearty chowder is a perfect blend of creamy cheese, tender broccoli, and fluffy potatoes. A comforting and satisfying meal for any time of the year.

Ingredients:

– 1 medium onion, diced
– 2 cloves garlic, minced
– 3 cups broccoli florets
– 2 large potatoes, peeled and diced
– 1 cup chicken broth
– 1/2 cup milk
– 1/2 cup shredded cheddar cheese
– 1 tablespoon butter
– Salt and pepper to taste

Instructions:

1. In a large pot, sauté the onion and garlic in butter until softened.
2. Add broccoli, potatoes, chicken broth, and milk. Bring to a boil, then reduce heat and simmer for 15 minutes or until potatoes are tender.
3. Stir in shredded cheese until melted and smooth.
4. Season with salt and pepper to taste.
5. Serve hot and enjoy!

Cooking Time: 20-25 minutes

Rustic Herb Potato Chowder

This hearty potato chowder recipe combines the warmth of herbs with the comfort of potatoes, perfect for a cozy evening meal.

Ingredients:

– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups diced potatoes (about 2-3 medium-sized)
– 1 cup chicken or vegetable broth
– 1/2 cup milk or heavy cream
– 1 teaspoon dried thyme
– 1/2 teaspoon dried rosemary
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the diced potatoes, broth, milk or heavy cream, thyme, rosemary, salt, and pepper.
5. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, or until the potatoes are tender.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with chopped fresh parsley if desired.

Cooking Time: 20-25 minutes

Loaded Baked Potato Chowder

This hearty soup combines the comfort of a baked potato with the warmth of a rich chowder, topped with crispy bacon and creamy sour cream.

Ingredients:

– 2 large baking potatoes, peeled and diced
– 1 tablespoon butter
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup all-purpose flour
– 2 cups chicken broth
– 1/2 cup milk
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 6 slices of bacon, cooked and crumbled
– Sour cream, for serving

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large pot or Dutch oven, melt butter over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
3. Add flour and whisk to combine. Cook for 1 minute.
4. Gradually add chicken broth and milk, whisking constantly. Bring to a simmer.
5. Add diced potatoes, thyme, salt, and pepper. Simmer for 15-20 minutes or until potatoes are tender.
6. Serve hot, topped with crumbled bacon and a dollop of sour cream.

Cooking Time: 30-40 minutes

Creamy Mushroom Potato Chowder

This hearty chowder is a perfect blend of tender potatoes, earthy mushrooms, and rich cream. A comforting soup for any time of the year!

Ingredients:

– 2 large potatoes, peeled and diced
– 1 tablespoon butter
– 1 medium onion, chopped
– 3 cups mixed mushrooms (button, cremini, shiitake), sliced
– 4 cups chicken broth
– 1/2 cup heavy cream
– 1 teaspoon dried thyme
– Salt and pepper to taste

Instructions:

1. In a large pot, melt butter over medium heat. Add onion and cook until softened (3-4 minutes).
2. Add mushrooms and cook until they release their moisture and start browning (5-6 minutes).
3. Add potatoes, chicken broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until potatoes are tender.
4. Stir in heavy cream. Simmer for an additional 2-3 minutes to allow flavors to meld.
5. Serve hot, garnished with chopped fresh herbs if desired.

Cooking Time: 25-30 minutes

Clam and Potato Chowder

Warm up with this comforting and flavorful chowder that combines the sweetness of potatoes, the brininess of clams, and a hint of cream. Perfect for a chilly evening.

Ingredients:

– 1 pound clams, scrubbed and rinsed
– 2 large potatoes, peeled and diced
– 2 tablespoons butter
– 1 onion, chopped
– 1 clove garlic, minced
– 1 cup clam juice
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. In a large pot or Dutch oven, melt butter over medium heat.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add potatoes, clam juice, salt, and pepper. Bring to a boil; reduce heat to low and simmer for 15 minutes or until potatoes are tender.
4. Add clams; cover and cook until shells open, about 5-7 minutes.
5. Stir in heavy cream; season with additional salt and pepper if needed.
6. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 30-40 minutes

Curried Sweet Potato Chowder

Warm up with this comforting, flavorful chowder that combines the natural sweetness of sweet potatoes with the aromatic spices of curry.

Ingredients:

– 2 large sweet potatoes, peeled and diced
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 4 cups chicken or vegetable broth
– 1 cup heavy cream or half-and-half
– Salt and pepper, to taste

Instructions:

1. In a large pot, sauté the onion and garlic in a little bit of oil until softened.
2. Add the cumin, curry powder, turmeric, and cayenne pepper (if using). Cook for 1-2 minutes, stirring constantly.
3. Add the diced sweet potatoes and broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the sweet potatoes are tender.
4. Use an immersion blender to puree the mixture or leave it chunky, depending on your preference.
5. Stir in the heavy cream or half-and-half. Season with salt and pepper to taste.

Cooking Time: 30-40 minutes

Buttery Yukon Gold Potato Chowder

This rich and comforting chowder is perfect for a chilly evening. Flaky Yukon Gold potatoes, onions, garlic, and herbs come together in a velvety broth, infused with the warmth of butter and a hint of nutmeg.

Ingredients:

– 2 large Yukon Gold potatoes, peeled and diced
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream
– 2 tablespoons unsalted butter
– 1 teaspoon dried thyme
– 1/2 teaspoon ground nutmeg
– Salt and pepper to taste

Instructions:

1. In a large pot, sauté the onion and garlic in butter until softened.
2. Add the diced potatoes, broth, thyme, and nutmeg. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until potatoes are tender.
3. Stir in heavy cream and season with salt and pepper to taste.

Cooking Time: 25-30 minutes

Chicken and Potato Chowder

A hearty and comforting soup perfect for a chilly evening. This recipe combines the flavors of chicken, potatoes, and vegetables in a rich and creamy broth.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs
– 2-3 medium-sized potatoes, peeled and diced
– 1 large onion, chopped
– 2 cloves of garlic, minced
– 1 cup mixed frozen vegetables (carrots, peas, corn)
– 4 cups chicken broth
– 1/2 cup milk
– 2 tablespoons butter
– Salt and pepper to taste

Instructions:

1. In a large pot or Dutch oven, sauté the chopped onion and minced garlic in butter until softened.
2. Add the diced potatoes, frozen vegetables, and chicken. Cook for 5-7 minutes or until the chicken is browned.
3. Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 15-20 minutes or until the potatoes are tender.
4. Stir in the milk and season with salt and pepper to taste.
5. Serve hot, garnished with chopped fresh herbs if desired.

Cooking Time: 25-30 minutes

Vegetable-Packed Potato Chowder

A hearty and comforting soup that’s packed with a variety of vegetables, perfect for a chilly day.

Ingredients:

– 2 large potatoes, peeled and diced
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and sliced
– 2 celery stalks, chopped
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 2 tablespoons butter

Instructions:

1. In a large pot, sauté the onion, garlic, carrots, and celery in butter until tender.
2. Add the potatoes, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until potatoes are tender.
3. Season with thyme, salt, and pepper to taste.
4. Serve hot, garnished with chopped fresh herbs if desired.

Cooking Time: 25-30 minutes

Dill and Sour Cream Potato Chowder

This creamy chowder combines the comfort of potatoes with the brightness of fresh dill and a tangy kick from sour cream. A perfect blend for a chilly evening or a cozy lunch.

Ingredients:

– 2 large potatoes, peeled and diced
– 2 tablespoons butter
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup heavy cream
– 2 tablespoons sour cream
– 1 teaspoon dried dill weed
– Salt and pepper to taste

Instructions:

1. In a large pot or Dutch oven, melt butter over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add diced potatoes, chicken broth, and heavy cream. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
3. Stir in sour cream and dried dill weed. Season with salt and pepper to taste.
4. Serve hot, garnished with additional fresh dill if desired.

Cooking Time: 25-30 minutes

Summary

The chilly nights are calling for something warm and comforting – and what better than creamy potato chowder? This collection of 18 recipes has got you covered. From classic combinations like cheddar bacon to bold twists like spicy southwest, there’s a flavor for every palate. Whether you’re in the mood for slow-cooked goodness or a quick weeknight dinner, these chowders are sure to hit the spot. So grab your ingredients and get cozy with these delicious potato chowder recipes!

Are you ready to dive into a world of creamy, dreamy flavors? Look no further! In this article, we’re counting down our top 18 Legal Seafood Clam Chowder recipes that will take your taste buds on a wild ride. From classic and comforting to bold and adventurous, these chowders have got it all.

Whether you’re in the mood for something smoky and spicy or fresh and herby, we’ve got a recipe to match. Our twisty takes on this beloved dish include everything from crispy bacon and thyme to sherry-infused goodness. So grab your spoon, get cozy, and let’s dive into the creamiest of chowders!

Crispy Bacon and Thyme Legal Seafood Clam Chowder

Warm up with a creamy and flavorful chowder that combines the richness of clams, crispy bacon, and the brightness of thyme.

Ingredients:

– 2 tablespoons butter
– 6 slices of crispy cooked bacon, crumbled
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1/2 cup all-purpose flour
– 1 cup clam juice
– 1/2 cup heavy cream
– 1/2 teaspoon dried thyme
– Salt and pepper to taste
– 2 cups chopped clams (fresh or canned)
– Fresh parsley, chopped (optional)

Instructions:

1. In a large pot, melt butter over medium heat. Add crumbled bacon and cook until crispy.
2. Add diced onion and minced garlic; cook until the onion is translucent.
3. Sprinkle flour over the mixture and cook for 1 minute.
4. Gradually add clam juice and heavy cream, whisking continuously.
5. Bring to a simmer and cook for 5-7 minutes or until thickened slightly.
6. Stir in thyme, salt, and pepper to taste.
7. Add chopped clams and cook for an additional 2-3 minutes or until heated through.
8. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 15-20 minutes

New England Style Legal Seafood Clam Chowder with Fresh Herbs

This classic New England clam chowder gets a boost of flavor from the addition of fresh herbs, making it a perfect winter comfort food.

Ingredients:

– 2 tablespoons butter
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 pound clams, scrubbed and rinsed
– 1 cup clam juice
– 1 cup whole milk
– 1/2 cup heavy cream
– 2 cups diced potatoes (about 2-3 medium)
– 2 tablespoons all-purpose flour
– Salt and pepper to taste
– Fresh herbs: parsley, dill, or chives, chopped (optional)

Instructions:

1. Melt butter in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and cook for an additional minute.
3. Add clams, clam juice, milk, and heavy cream. Bring to a simmer.
4. Add potatoes and flour. Stir to combine.
5. Reduce heat to low and let soup simmer for 15-20 minutes or until potatoes are tender.
6. Season with salt and pepper to taste.
7. Garnish with chopped fresh herbs, if desired.

Cooking Time: 30-40 minutes

Smoky Legal Seafood Clam Chowder with Chipotle

A twist on traditional clam chowder, this recipe combines the bold flavors of chipotle peppers with succulent clams and a hint of smokiness. Perfect for a cozy dinner or a warm-up after a day outdoors.

Ingredients:

– 2 tablespoons butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 pound clams, scrubbed and chopped
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 teaspoon smoked paprika
– 1 chipotle pepper in adobo sauce, finely chopped
– Salt and pepper to taste
– Fresh parsley or cilantro, chopped (optional)

Instructions:

1. Melt butter in a large pot over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add clams, chicken broth, heavy cream, smoked paprika, and chipotle pepper. Stir to combine.
3. Bring mixture to a simmer; cook until clams are tender, about 10-12 minutes.
4. Season with salt and pepper to taste. Garnish with parsley or cilantro if desired.
5. Serve hot, accompanied by crusty bread or crackers.

Cooking Time: 20-25 minutes

Garlic Butter Legal Seafood Clam Chowder

This rich and flavorful chowder is a twist on the classic seafood soup, featuring the bold flavors of Legal Seafood’s signature garlic butter. This recipe serves 4-6 people.

Ingredients:

– 2 tablespoons unsalted butter
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 (14.5 oz) can diced tomatoes
– 1 cup clam juice
– 1/2 cup heavy cream
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1 pound clams, scrubbed and rinsed
– 2 cups chopped cooked potatoes

Instructions:

1. Melt butter in a large pot over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add diced tomatoes, clam juice, and thyme. Bring to a simmer.
3. Reduce heat to low and add heavy cream. Let it simmer for 10-15 minutes or until the soup has thickened slightly.
4. Add clams and potatoes. Cook until clams are opened and potatoes are heated through.
5. Season with salt and pepper to taste.

Cooking Time: 25-30 minutes

Classic Creamy Legal Seafood Clam Chowder

A rich and creamy chowder that’s sure to become a family favorite! This recipe is inspired by the iconic seafood chain, with its tender clams, savory broth, and velvety texture.

Ingredients:

– 2 tablespoons butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 (10 oz) can of condensed cream of clam soup
– 1 cup heavy cream
– 1/2 cup milk
– 2 cups clams, scrubbed and rinsed
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons chopped fresh parsley

Instructions:

1. Melt butter in a large pot over medium heat.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Stir in cream of clam soup and bring to a simmer.
4. Gradually add heavy cream and milk, whisking continuously.
5. Add clams, paprika, salt, and pepper; stir gently to combine.
6. Reduce heat to low and simmer for 10-12 minutes or until clams are tender.
7. Stir in chopped parsley and serve hot.

Cooking Time: 15-18 minutes

Spicy Cajun Legal Seafood Clam Chowder

This spicy twist on classic clam chowder combines the flavors of Louisiana with the freshness of clams, creating a bold and delicious soup perfect for any meal.

Ingredients:

– 2 tablespoons butter
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 pound clams, scrubbed and chopped
– 1 cup all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper
– 1 can (14.5 oz) diced tomatoes
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Melt butter in a large pot over medium heat. Add onion and garlic; cook until softened, about 3 minutes.
2. Add clams, flour, paprika, and cayenne pepper. Cook for 1 minute, stirring constantly.
3. Gradually add diced tomatoes and heavy cream. Bring to a simmer.
4. Reduce heat to low and cook for 10-15 minutes or until soup has thickened slightly.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 20-25 minutes

Vegan Coconut Legal Seafood Clam Chowder

A creamy, rich, and indulgent vegan twist on the classic clam chowder, featuring coconut milk and a hint of spice. Perfect for a cozy night in or a potluck with friends.

Ingredients:

– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mushrooms (such as cremini or shiitake), sliced
– 1 can (14 oz) coconut milk
– 1 cup vegetable broth
– 1 teaspoon smoked paprika
– 1/2 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic; sauté until softened, about 3-4 minutes.
3. Add the mushrooms; cook until they release their liquid and start to brown, about 5 minutes.
4. Pour in the coconut milk, vegetable broth, smoked paprika, and thyme. Bring to a simmer.
5. Reduce heat to low and let chowder simmer for 10-15 minutes or until heated through. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 20-25 minutes

Loaded Baked Potato Legal Seafood Clam Chowder

A creamy and indulgent twist on traditional clam chowder, this recipe combines the rich flavors of Legal Seafood with the comforting warmth of a loaded baked potato.

Ingredients:

– 2 large baked potatoes
– 1/2 cup clams, chopped (Legal Seafood or fresh)
– 1 tablespoon butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1 cup heavy cream
– 1 teaspoon dried parsley
– Salt and pepper to taste
– Chopped chives or scallions for garnish
– Shredded cheddar cheese (optional)

Instructions:

1. Preheat oven to 400°F.
2. Bake potatoes for 45-50 minutes, or until tender.
3. In a large pot, melt butter over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
4. Add clams, chicken broth, and heavy cream. Bring to a simmer and cook for 10-12 minutes, or until soup has thickened slightly.
5. Slice baked potatoes in half lengthwise and spoon chowder over the top. Garnish with chives and shredded cheese (if using).
6. Serve immediately.

Cooking Time: Approximately 1 hour 15 minutes

Bacon and Corn Legal Seafood Clam Chowder

This creamy chowder combines the rich flavors of bacon, sweet corn, and succulent clams for a hearty and delicious seafood soup. Perfect for a cold winter’s night or as a comforting meal any time of year.

Ingredients:

– 1 pound clams, scrubbed and rinsed
– 6 slices of Legal Seafood bacon, diced
– 2 cups clam juice
– 1 cup whole milk
– 1/2 cup heavy cream
– 2 medium potatoes, peeled and diced
– 1 cup corn kernels
– 2 tablespoons butter
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)

Instructions:

1. Cook bacon in a large pot over medium heat until crispy.
2. Remove bacon with a slotted spoon; set aside.
3. Add clam juice, milk, heavy cream, potatoes, and corn kernels to the pot.
4. Bring mixture to a simmer and cook for 15-20 minutes or until potatoes are tender.
5. Stir in cooked clams and crumbled bacon.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley or chives if desired.

Cooking Time: 30-40 minutes

Rosemary-Infused Legal Seafood Clam Chowder

A creamy and aromatic take on the classic clam chowder, infused with the herbal flavor of rosemary. Perfect for a cozy dinner party or a comforting meal any time of the year.

Ingredients:

– 2 tablespoons butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1/4 cup fresh rosemary leaves, chopped
– 1 pound clams, scrubbed and rinsed
– 1/2 cup all-purpose flour
– 1 cup clam juice
– 1/2 cup heavy cream
– Salt and pepper to taste
– 2 cups diced potatoes (about 2-3 medium-sized)

Instructions:

1. Melt butter in a large pot over medium heat.
2. Add onion and garlic; cook until softened, about 5 minutes.
3. Add rosemary leaves and cook for an additional minute.
4. Add clams, flour, clam juice, and heavy cream. Stir to combine.
5. Bring mixture to a simmer, then reduce heat to low and cook for 10-12 minutes or until potatoes are tender.
6. Season with salt and pepper to taste.

Cooking Time: 15-17 minutes

Dill and Lemon Legal Seafood Clam Chowder

A refreshing twist on traditional clam chowder, this recipe combines the brininess of clams with the brightness of lemon and the subtlety of dill. Perfect for a light and satisfying lunch or dinner.

Ingredients:

– 2 tablespoons butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 (14.5 oz) can diced tomatoes
– 1 cup clam juice
– 1/2 cup heavy cream
– 2 cups clams, scrubbed and chopped (or 1 can of clams)
– 1 teaspoon dried dill weed
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste

Instructions:

1. Melt butter in a large pot over medium heat.
2. Add onion and garlic; cook until softened, about 5 minutes.
3. Stir in diced tomatoes, clam juice, and heavy cream.
4. Add clams, dill weed, and lemon juice.
5. Bring to a simmer and cook until clams are tender, about 10-12 minutes.
6. Season with salt and pepper to taste.

Cooking Time: 20-25 minutes

Cheesy Legal Seafood Clam Chowder with Cheddar

Savor the flavors of the coast with this rich and creamy clam chowder, elevated by the addition of sharp cheddar cheese. Perfect for a chilly evening or as a comforting side dish.

Ingredients:

– 2 tablespoons butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 pound clams, scrubbed and chopped ( Legal Seafood brand recommended)
– 1 cup clam juice
– 1/2 cup heavy cream
– 1 cup whole milk
– 2 cups chicken broth
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons all-purpose flour
– 1 cup grated cheddar cheese (sharp or extra-sharp recommended)
– Fresh parsley, chopped (optional)

Instructions:

1. Melt butter in a large pot over medium heat.
2. Add onion and garlic; cook until softened, about 5 minutes.
3. Add clams, clam juice, heavy cream, milk, chicken broth, thyme, paprika, salt, and pepper. Bring to a simmer.
4. Gradually stir in flour to avoid lumps.
5. Reduce heat to low and let simmer for 15-20 minutes or until soup has thickened slightly.
6. Stir in grated cheddar cheese until melted and well combined.
7. Taste and adjust seasoning as needed. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 30-40 minutes

Herb-Crusted Legal Seafood Clam Chowder

Savor the rich flavors of the East Coast with this creamy and savory clam chowder, infused with a hint of herbs and a touch of sophistication.

Ingredients:

– 2 tablespoons unsalted butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 (14.5 oz) can clams, drained and chopped
– 1 cup clam juice
– 1/2 cup heavy cream
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Melt butter in a large pot over medium heat. Add onion and garlic; cook until softened, about 3-4 minutes.
2. Add clams, clam juice, thyme, paprika, salt, and pepper. Stir to combine.
3. Bring mixture to a simmer; reduce heat to low and let cook for 10-12 minutes or until flavors have melded together.
4. Stir in heavy cream and adjust seasoning as needed.
5. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 20-25 minutes

Rich Lobster Legal Seafood Clam Chowder

This creamy chowder is a seafood lover’s dream come true, packed with chunks of succulent lobster, clams, and othersea delicacies. Perfect for a special occasion or a cozy night in.

Ingredients:

– 2 tablespoons butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 pound fresh clams, scrubbed and rinsed
– 1/2 cup all-purpose flour
– 1 cup heavy cream
– 1/2 cup whole milk
– 1 teaspoon Old Bay seasoning
– Salt and pepper to taste
– 1/4 cup chopped scallions for garnish
– 1/2 pound lobster meat, diced

Instructions:

1. Melt butter in a large pot over medium heat. Add onion and garlic; cook until softened.
2. Add clams, flour, and Old Bay seasoning. Cook for 2 minutes, stirring constantly.
3. Gradually add heavy cream and milk, whisking until smooth.
4. Bring mixture to a simmer and cook for 5-7 minutes or until clams open.
5. Stir in lobster meat; season with salt and pepper.
6. Serve hot, garnished with scallions.

Cooking Time: 20-25 minutes

Gluten-Free Legal Seafood Clam Chowder

Experience the classic flavors of New England’s coast with this gluten-free version of Legal Seafood’s famous clam chowder. This creamy and comforting soup is perfect for a chilly evening or as a quick lunch option.

Ingredients:

– 2 tablespoons butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 pound clams, scrubbed and chopped (fresh or canned)
– 1 cup gluten-free clam juice
– 1/2 cup milk
– 1/4 cup heavy cream
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 2 tablespoons gluten-free all-purpose flour

Instructions:

1. Melt butter in a large pot over medium heat.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add clams, clam juice, milk, heavy cream, thyme, salt, and pepper. Stir to combine.
4. Bring mixture to a simmer; reduce heat to low and let cook for 5-7 minutes or until heated through.
5. Whisk in gluten-free flour to thicken the chowder.
6. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 15-20 minutes

Sherry-Infused Legal Seafood Clam Chowder

Experience the rich flavors of the East Coast with this creamy and indulgent clam chowder infused with sherry. Perfect for a chilly evening or as a comforting side dish.

Ingredients:

– 2 tablespoons butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1/2 cup all-purpose flour
– 1 cup clam juice
– 1/2 cup heavy cream
– 1/4 cup sherry wine
– 1 pound clams, scrubbed and chopped
– 1/2 teaspoon dried thyme
– Salt and pepper to taste
– 2 cups diced potatoes (about 2-3 medium-sized)

Instructions:

1. Melt butter in a large pot over medium heat.
2. Add onion and garlic; cook until softened, about 5 minutes.
3. Sprinkle flour and cook for an additional minute.
4. Gradually add clam juice, heavy cream, and sherry wine. Whisk until smooth.
5. Add chopped clams, thyme, salt, and pepper. Simmer for 10-12 minutes or until the chowder thickens slightly.
6. Stir in diced potatoes and cook for an additional 2-3 minutes, or until they’re tender.

Cooking Time: Approximately 20-22 minutes

Curried Legal Seafood Clam Chowder with Turmeric

This flavorful chowder combines the warmth of curried spices with the comfort of creamy clam chowder, featuring succulent Legal Seafood clams.

Ingredients:

– 2 tablespoons butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon curry powder
– 1/4 teaspoon turmeric
– 1 can (14.5 oz) clams, drained and chopped
– 1 cup clam juice
– 1 cup heavy cream
– Salt and pepper to taste

Instructions:

1. Melt butter in a large pot over medium heat.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Stir in cumin, curry powder, and turmeric; cook for 1 minute.
4. Add clams, clam juice, and heavy cream. Bring to a simmer.
5. Reduce heat to low and let cook for 10-12 minutes or until soup has thickened slightly.
6. Season with salt and pepper to taste.

Cooking Time: 15-17 minutes

Slow-Cooked Legal Seafood Clam Chowder with Leeks

Experience the rich flavors of New England’s coast without leaving your kitchen! This hearty clam chowder recipe combines tender leeks, succulent clams, and creamy potatoes for a comforting meal that’s sure to please.

Ingredients:

– 2 tablespoons butter
– 2 medium leeks, chopped (white and light green parts only)
– 1 large onion, chopped
– 6 cups clam juice
– 1 can (14.5 oz) diced tomatoes
– 1 cup heavy cream
– 1/4 cup all-purpose flour
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 2 tablespoons unsalted butter
– 1 pound clams, scrubbed and rinsed (such as Legal Seafood brand)

Instructions:

1. Melt butter in a large skillet over medium heat; add leeks and onion, cooking until tender (8-10 minutes).
2. Add clam juice, diced tomatoes, heavy cream, flour, thyme, salt, and pepper to the slow cooker.
3. Stir in melted butter and clams. Cook on low for 6-8 hours or high for 3-4 hours.
4. Taste and adjust seasoning as needed.

Cooking Time: 6-8 hours (low) or 3-4 hours (high)

Summary

Get ready to indulge in creamy and delicious Legal Seafood Clam Chowder recipes with a twist! From classic and comforting to smoky and spicy, this collection offers 18 unique variations that are sure to satisfy your cravings. Try adding crispy bacon and thyme, fresh herbs from New England, or chipotle peppers for a smoky kick. Or, go bold with vegan coconut, cheesy cheddar, or rich lobster options. Whether you’re looking for a gluten-free or slow-cooked version, there’s something for everyone in this mouthwatering collection of Legal Seafood Clam Chowder recipes.