Corn Chowder

This is originally Marsha's recipe. My family loves it. It's especially good with bread sticks or Italian bread to dip in it. Yum!!!

1 ½ C. chopped onion

4 Tbsp. butter
2 C. frozen hash browns

2 C. diced cooked ham
20 oz. frozen corn

2 C. cream-style corn

5 C. milk
2 cans cream of Mushroom soup

salt, pepper, parsley flakes

Combine everything in crockpot and cook on high 4-5 hours, or all day on low.

Chicken Enchilada Soup

I was talking to Shara and we were both making soup for supper. She was making Chicken Noodle and I was making this. She told me to post it so here it is!

CHICKEN ENCHILADA SOUP - (Aunt Jeanie's)

2 cans chicken broth

1 -8 oz. cream cheese

2 c. cooked diced chicken

2 - Lg. cans (28 oz.) Las Palmas Green Enchilada Sauce (mild or medium)-(I would use mild if I could find it.)

3 c. 1/2 & 1/2

1 can corn - drained

1 1/2 c. uncooked rice (can use minute rice also)

Simmer altogether until rice is tender

Minestrone Soup

We had this soup in between conference sessions today. Soup is one of our favorite meals and we absolutely love this one!


Here is the recipe....



1 pound bulk Italian sausage
1 large onion, chopped
2 large carrots, chopped
2 celery ribs, chopped
1 medium leek (white portion only) chooped (I bought these and for 1 leek it was $2.64 and you can't even taste it..so I would just for-go it)
3 garlic cloves, minced
1 medium zucchini, cut into 1/2-inch pieces
1/4 pound fresh green beans, trimmed and cut into 1/2-inch pieces (I just bought a can of them)
6 cups beef broth
2 cans (14-1/2 ounces each) diced tomatoes
3 cups shredded cabbage
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon pepper
1 can garbanzo beans, rinsed and drained (I don't like beans and Landon doesn't like garbanzo so we didn't put these in)
1/2 cup uncooked small pasta shells
3 tablespoons minced fresh parsley
1/3 cup grated parmesan cheese

In a soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the carrots, celery, leek and garlic; cook for 3 minutes. Add zucchini and green beans, cook 2 minutes longer.

Stir in broth, tomatoes, cabbage, basil, oregano, and pepper. Bring to a boil. Reduce heat. Cover; simmer for 45 minutes.

Return to a boil. Stir in garbanzo beans, pasta and parsley. Cook for 6-9 minutes or until the pasta is tender. Serve with Parmesan cheese.

Turkey Soup

2 tsp. olive oil

2 leeks, cleaned and chopped

2 carrots, peeled and chopped

1 garlic clove, minced

1 stalks celery, chopped

3 to 4 c. leftover turkey, shredded or cubed

2 to 3 bay leaves (I used dried)

2 tsp. dried thyme

1/2 tsp. salt

1/4 tsp. pepper

8 c. chicken broth

1 bag uncooked egg noodles

1 c. frozen peas

2 TBS. dried parsley

Heat oil in large pot, add leeks, carrots, garlic and celery and saute 4 min. until soft. Add turkey, bay leaves, thyme, salt and pepper and stir to mix well. Add chicken broth and bring mixture to a boil. Reduce heat to medium, partially cover and simmer 10 min. Return mixture toa boil and add noodles. Cook 10 min. or until noodles are tender. Stir in peas and cook until peas are heated. Discard bay leaves and stir in parsley.

Lentil Soup - Madrid Style

Here's a really healthy soup. And it's actually good! Another bonus is it's easy to make.
I got this recipe from Amy years ago. The picture might not look too tasty, but you gotta try it. Lentil Soup Madrid Style

1 large onion
3 carrots
1 green bell pepper
4 Tbsp olive oil
2 Tbsp flour
1 28 oz. can diced tomatoes
2 cups dry lentils
1 Tbsp salt
8 cups water

Dice onion and bell pepper, chop carrot. Simmer vegetables in oil until onions are translucent. Add flour and stir. Add remaining ingredients and simmer (covered) for 45 minutes.

Chicken and White Bean Stew

This was good! I saw it here.
The only thing I did different was add an extra can of beans.

Chicken and White Bean Stew

4 slices bacon, finely chopped
1 onion, finely chopped
2 cloves garlic, finely chopped
1 pound red potatoes, cut into cubes
One 32-ounce container (4 cups) chicken broth
1 whole rotisserie chicken
Two (or three) 15.5-ounce cans small white beans, rinsed
5 ounces arugula (5 cups).....I used fresh baby spinach instead
Salt and pepper

Directions:
In a large soup pot or Dutch oven, cook the bacon over medium heat until cooked but not crisp, about 5 minutes. Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Add the potatoes and chicken broth and simmer until the potatoes are tender, about 15 minutes.

Meanwhile, pull the meat off the rotisserie chicken; discard the skin and bones. Add the chicken and white beans to the stew and cook until heated through. Just before serving, stir in the arugula (I did spinach) and season to taste with salt and pepper.

Baked Potato Soup

I forgot to take a picture, but this soup is really good.
4 large baked potatoes
2/3 c. butter
2/3 c. flour
6 c. milk, whole or 2%
3/4 tsp. salt
1/2 tsp. pepper
4 green onions chopped (or if you're like me and forget to buy them, 1 sm. onion chopped)
12 slices bacon, crisped and crumbled
2 c. shredded cheddar cheese
1 c. sour cream

Cut potatoes in half and scoop out pulp and put in small bowl. Melt butter in large pot. Add flour. Gradually stir in milk. Continue to stir until smooth and thickened. Stir in potato pulp, salt, pepper, onions, bacon, and cheese. Cook until heated. Stir in sour cream.

Grandma Clouse's Chicken Chowder

Now that the cold weather is coming, don't forget about Grandma's yummy Chicken Chowder. I'm sure all the cousins have this recipe, but for everyone else here it is.

Grandma Clouse's Chicken Chowder

4 to 6 slices bacon, fried until crisp

1 cup chopped onion

4 cups cubed potatoes

2 cups chicken broth

2 pkg frozen corn

1/4 cup margarine

2 1/2 tsp. salt

1/4 tsp. pepper

2 cups cooked chicken, cubed

2 cups milk

1 cup cream

In frying pan, saute bacon until crisp. Saute onion in bacon grease; add potatoes and chicken broth. Bring to boil; simmer until potatoes are cooked.

In medium saucepan, combine corn, butter, salt, pepper, cooked chicken, and milk. Simmer and stir occasionally for 5 minutes. Add to potato mixture along with cream. Cook, stirring occasionally but don't boil. Crumble bacon on top.

Potato Leek Soup

Here is another recipe from my friend Sara. I made this and it turned out great. My family loved it. Jen also has made this and her family really liked it too. She made hers with red potatoes and left the skins on. This is a picture of Jen's soup. Here is the recipe. I made 1 1/2 times the recipe for my family.

5 c. chicken broth (or water and bouillon cubes to equal 5 c.)

5-7 potatoes cubed

2 leeks

1 clove garlic

salt and pepper to taste

1/2 c. cream

Place all ingredients except cream in a pot and cook until potatoes are tender. Take out about half of the soup and blend it up in your blender (I used a hand mixer and bowl and it worked fine). Return blended soup to pot and add cream. Heat through and serve.

This soup would probably be good with some cooked bacon or cheese added but I haven't tried that yet. I also didn't have cream so I just stirred in some sour cream. You could leave it out altogether and it would be fine.

*****Leeks--if you have never bought or used leeks, here are some directions. They look like giant green onions. A lot of stores only carry them in the organic section. You prepare them almost like green onions. Cut the bottom off and the green tops mostly off. Split them lengthwise and rinse out any dirt. Then dice up into 1/2 inch pieces. Pretty easy and they taste oniony.

by Camilee

Cauliflower Soup

My friend just down the street, Crystal, gave me this recipe the other day. I made it tonight and it was delicious so I had to put it on here. It was so creamy and cheesy and not difficult to make. We ate it with the Peasant Bread Jen told us about -- the Peasant Bread was a great bread to go with soup. Here's the soup recipe:

Cauliflower Soup

2 heads of cauliflower

1 C finely diced onion

1 qt half 'n' half

2 C chicken broth

1 lb. velveeta cheese

1/2 tsp. salt

1 cube butter

8 Tbsp flour

2 C cauliflower water

Cook cauliflower and drain (reserving 2 cups of the water) then set aside. Saute onion and butter, whisk in flour. Add water and chicken broth and bring to a boil. Add half 'n' half, salt and cheese. Mix until well-blended, then add cauliflower back in. Simmer until heated through (about 5 minutes.)