The web browser you are using is out of date and no longer supported by this site. For the best TractorSupply.com experience, please consider updating your browser to the latest version.
Buy Online Pick Up in Store Now available - Tractor Supply Co.
Navigate to Shopping Cart
Cart Item Count
 
  • Left Arrow
    My Account
  • Left Arrow
    My Account
  • Make My Store

    Your nearest store doesn't match your preferred store. Do you want to change the nearest store as your preferred store?

    CONFIRM CLEAR INFO?

    Click "YES" to clear all the customer data, cart contents and start new shopping session.

    Your current shopping session will get automatically reset in seconds.
    If you are still active user then please click "NO"

    Changing your store affects your localized pricing. This includes the price of items you already have in your shopping cart. Are you sure you want to change your store?

    Your nearest store doesn't match your preferred store. Do you want to change the nearest store as your preferred store?


    • To Shop Online
    • To Check In-Store Availability

    click here
    We do not share this information with anyone. For details,please view our Privacy Policy

    Autumn Chowder

    Submitted by Carla J. Sommer, Aberdeen, SD

    Carla and her family loves this tasty chowder at holidays and get-togethers. "Hopefully you and your readers will enjoy them also. Enjoy!" she writes.

    Ingredients

    • 2 bacon strips, diced
    • ¼ cup chopped onion
    • 1 medium red potato, diced
    • 1 small carrot, halved lengthwise and thinly sliced
    • ½ cup water
    • ¾ tsp. chicken bouillon granules
    • 1 cup milk
    •  cup frozen corn
    •  tsp. pepper
    • ½ tsp. all-purpose flour
    • 2 Tbsp. cold water
    • ¾ cup shredded cheddar cheese

    Directions

    In a saucepan, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 tsp. drippings. In the drippings, saute onion until tender. Add the potato, carrot, water, and bouillon. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are almost tender. Stir in milk, corn, and pepper. Cook 5 minutes longer. Combine flour and cold water until smooth; gradually whisk into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Sprinkle with bacon.

    Yield: 2 servings.