Fire Roasted Corn Chowder

Step 1: roast a bazillion ears of corn on a giant bonfire, in the water soaked husks, wrapped in tinfoil. The ears are done when the foil discolors. Eat your fill. Let the rest cool overnight on the picnic table. Reserve 4 for the chowder. Send the rest home with other families for their chowder.
Step 2: chip 1/2 cup of salt pork off a block. (Or use 2 slices good bacon)
Step 3: Cook in 2 tablespoons of butter with 1 onion.
Step 4: Add 1/2 cup bell better. (1/2 a huuuuuge pepper)
Step 5: peel the corn and cut the kernels off. Add 1 at a time to the pot.
Step 6: salt
Step 6: add 1 quart of broth, a few sprigs of thyme, and pepper. Boil for 5 minutes
Step 7: add milk, cream, 1/2 and 1/2, whatever dairy you have until it looks right.
Step 7: bring to boil.
Step 8: serve with pepper

Panera Broccoli Cheddar Soup

1 TB Butter

1/2 medium onion

1/4 C melted butter

1/4 C flour

2 C 1/2 & 1/2

2 C chicken broth

1/2 pound broccoli cut into little pieces

1 C carrots, chopped fine

1/4 tsp nutmeg

8 oz or 2 C grated cheddar cheese

Directions:

1. Saute chopped onion in 1 TB butter set aside

2. Cook 1/4 C melted butter and flour with a wire whisk over medium heat for 3-5 minute. Stir constantly and add 1/2 & 1/2.

3. Add chicken stock

4. Add broccoli, carrots and onions. Cook over low heat 20-25 minutes

5. Add salt pepper return to heat and add cheese, stir in nutmeg.

I got this recipe from my friend, Vicki. It is amazing. . . and so easy!

Stuffed Cabbage Soup

From Rachel Ray

Ingredients

4 tablespoons extra virgin olive oil, divided
1 cup raw white rice
1 quart plus 2 cups chicken stock, divided
1 1/2 pounds ground meatloaf mix (a combination of beef, pork and veal) {I just used 1 lb. ground turkey}
1/2 teaspoon allspice, eyeball it in your palm
1 1/2 teaspoons coriander, half a palm full
2 teaspoons smoked paprika, eyeball it in your palm
Salt
Pepper
1 bay leaf
1 onion, chopped
2 cloves garlic, minced
1 carrot, thinly sliced with a vegetable peeler into strips then finely chopped
1/2-3/4 head Savoy cabbage, thinly sliced
1 (28-ounce) can diced tomatoes
1 cup tomato sauce
Handful of flat-leaf parsley, chopped
3 tablespoons dill, finely chopped

Directions
Heat a sauce pot over medium-high heat with 2 turns of the pan of extra-virgin olive oil, about 2 tablespoons. Add the rice and toss to coat in oil. Add 2 cups of chicken stock, bring up to a simmer, cover and cook for 16 to 18 minutes or until the rice is tender.

Heat a deep pot over medium high heat. Add the remaining extra-virgin olive oil, once hot add meat and begin to brown, 2 to 3 minutes. Season the meat with allspice, coriander, smoked paprika, salt and pepper. Add bay leaf, onions, garlic and carrots. Cook veggies 2 to 3 minutes to begin to soften them, then add cabbage and wilt it down a bit. Add tomatoes, tomato sauce, and remaining stock and cover the pot. Raise the heat to high and bring the soup to a simmer. Simmer for about 10 minutes. Once the rice is cooked, add to the soup and continue to simmer for 2 to 3 minutes. Stir in parsley and dill, adjust salt and pepper to your taste, and serve.

Delicious Potato Soup

Beau and I had bread bowls and we really wanted a yummy soup to put in them but, it had to be quick because I had class so we only had about an hour to cook and eat before school. This is a GREAT recipe and I had everything for it just in my fridge.

INGREDIENTS:

*3 1/2 cups peeled and diced potatoes
*1/3 cup diced celery
*1 cup corn- I used frozen corn
*1/3 cup finely chopped onion
*3/4 cup diced ham- I don't like ham nor do I ever have it on hand so I used 4 slices of cooked turkey bacon
*3 1/4 cups water
*2 Tbls chicken bullion granules- I can't have most chicken bullion because of MSG so I used Celery Salt, which is what i use when I make homemade chicken noodle soup and it worked great
*5 Tbls butter
*5 Tbls flour
*2 cups of Milk

DIRECTIONS:

1. Combine the potatoes, celery, onion, ham(or bacon), and water in a pot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10-15 minutes. Stir in the chicken bullion (or celery salt) and whatever salt and pepper you want.
* We have a gas stove so it only took about 10 minutes to cook for us.

2. In a separate saucepan, melt butter over medium heat. Whisk in flour and cook stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form. Continue to stir over medium heat until thick- 4 to five minutes.

3. Stir the milk mixture into the stock pot and cook soup until heated. Serve immediately.

SOOOO GOOD!! And it really only took maybe a total of 20 minutes to make. In fact I am done eating and I still have 30 minutes until class starts. This is a great, quick soup to make.

Quick & Easy Chicken and Dumplings

4 cups of water
3 cups cooked chopped chicken
2 cans of cream of chicken soup ( I use the fat free)
2 chicken bouillon cubes
2 or 3 potatoes peeled and cubed
1 t pepper
1 7.5 oz can of refrigerated biscuits

combine: water, chicken, soup, bouillon cubes, potatoes and pepper. Bring to boil cook until potatoes are done.
Separate the biscuits in half , then cut each round in half. Drop the biscuits 1 at a into the boiling mixture, cover and simmer for about 20 min.

Easy Potato Soup

1 1/2 lb of potatoes peeled and diced
1 med. onion chopped
1/4 cup of celery
1 can of chicken broth
2 chicken bouillon cubes
1/4 t salt
1/8 t pepper
1 1/2 c milk
1 tablespoon. butter


combine: potatoes, onion, celery, chick. broth, bouillon cubes, salt and pepper. Bring to a boil, Cover reduce heat cook until potatoes are tender. Stir in milk and butter.

Put 1/2 of soup in blender until smooth, add it back to the rest of the soup.

Super easy, fast, and yummy!

Chunky Vegetarian Chili

1 tbs. olive oil
1 medium green pepper chopped
1 medium onion chopped
3 cloves garlic minced
2 cans Mexican style tomatoes (undrained)
1 can kidney beans drained and rinsed
1 can pinto beans drained and rinsed
1 can of corn drained
2 1/2 cups of water
1 cup uncooked rice
2 tbs. chili powder
1 1/2 tsp. cumin

Heat oil in saucepan, add green pepper, onion and garlic cook until tender. Add rest of the ingredients. Bring to a boil and simmer 30 minutes.

I used diced tomatoes with jalapeno peppers for some extra spice. I also used quick cook brown rice. Top with cheddar cheese or sour cream. Enjoy!

(You can also substitute quinoa for the rice.)

Camp Stew

2-3 lb. boneless chuck roast
1/2 c. flour
1 tsp. salt
1 tsp. pepper
1/4 c. olive oil
1 large onion, diced
1 head garlic, minced
1 quart hot water
2 packets brown gravy mix
1 packet mushroom gravy mix
2 bay leaves
1 tsp. thyme
1 tsp. sugar
2 Tbsp. worcestershire sauce
1/2 tsp. paprika
1/2 tsp. tabasco
5 carrots, peeled and sliced
4 stalks celery
6 medium potatoes, diced
1 lb. bag frozen corn
1 lb. bag frozen petite peas
1 lb. bag frozen green beans
15 oz. can kidney beans

Trim fat from meat and cut into 1" cubes. In a medium bowl, combine flour, salt, and pepper and stir to mix. Add meat and mix until well coated. Heat 12" deep Dutch oven using 24 briquettes bottom heat. Add olive oil then meat and brown meat on all sides. Add onion and garlic and keep cooking until onions are soft and translucent. Add HOT water, gravy mixes, bay leaves, thyme, sugar, worcestershire sauce, Tobasco, and paprika. Stir to mix completely. Bring to a boil then add carrots and celery. Return to a boil and let cook 15 minutes. Stir in remaining ingredients and bring to a boil. Cover dutch oven and reduce briquettes on bottom to 12 and add 6 to the lid. Simmer 30-45 more minutes or until all veggies are soft. Serves: 15-20

Note: We did not add the corn, peas, green beans or kidney beans b/c we were in a hurry to get it cooking! It was still delicious. So even if you don't have all these ingredients, the base soup is excellent, so just thrown in whatever you've got. (I like recipes like that) You could easily do this in a crock pot on a cool autumn or winter day.

Hot and Sour Shrimp Soup (Tom Yam Goong)

2 T Tom Yum Paste
2 cups boiling water
1/2 lb shrimp (or chicken)
1 cup oyster mushrooms

Add Tom Yum Paste to boiling water. Mix. Add meat. Once meat is cooked through, add mushrooms.
(If you prefer a richer soup, add 3 T coconut milk or evaporated milk.)
Garnish with chopped cilantro.
Eat as a soup, or can be served over rice.

White Chili

3 15- to 15-1/2 oz cans Great Northern, pinto, or white kidney (cannellini) beans, rinsed and drained
2 1/2 cups chopped cooked chicken
1 cup chopped onion (1 large)
1 1/2 cups chopped red, green, and/or yellow sweet pepper (2 medium)
2 fresh jalapeno chile peppers, seeded and chopped (or I use 1 small can of green chilies)
2 cloves garlic, minced
2 tsp ground cumin
1/2 tsp salt
1/2 tsp dried oregano, crushed
3 1/2 cups chicken broth

Shredded Monterey Jack cheese (optional)
Broken Tortilla chips (optional)

1. in a 3 1/2- or 4 qt-crockpot combine drained beans, chicken, onion, sweet pepper, jalapeno peppers, garlic, cumin, salt, and oregano. Stir in chicken broth.

2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Ladle soup into bowls. If desired, top each serving with some of the cheese and tortilla chips.


(If I don't want to use the crockpot, I usually can make this soup in an hour. I just saute the garlic, onions, and sweet peppers in a little olive oil, then add everything else. Simmer for about 20 minutes or until the beans are soft. This is a family favorite!)

Hearty Lentil Soup

3 medium potatoes, peeled and chopped
1 cup onion, diced
1 28 oz. can tomatoes
5 beef bouillon cubes
1/4 c. fresh or 2 tsp. dried basil
1 tsp. salt
2 medium zucchini, chopped
3 carrots, chopped
2 small turnips, diced
3 stalks celery, sliced
5 cups water
8 oz. lentils
1/4 tsp. pepper

Put everything in crock pot except zucchini. Set on high for 2 hours or low for 8 hours. Add zucchini at the end, cook for another 30 min (if on high) or 1 hour (if on low). Serves 12.

*You can add beef soup bones to this if you want - about 2 lbs. Add with the other ingredients. Then, before serving, cut the beef off the bones and cut meat into chunks, returning to the soup.

Lentils are full of iron, protein, and fiber. I love them! I should have a section in my cookbook just for lentils. If anyone has any good recipes with lentils, please share them!

Vegetarian Minestrone

1/4 onion
1 tsp. olive oil
1/4 c. water
1 carrot, chopped
2 celery stalks, chopped
4 oz mushrooms
1 bay leaf
1 Tbs basil
1 tsp oregano
1/2 tsp rosemary
1/4 tsp ground pepper
1 can vegetarian vegetable soup + 1/2 c. water
1/2 10 oz package spinach
1 can stewed tomatoes (2 c.)
2 c. beans (white, kidney or black)
6 c. water

1. Saute onion in olive oil and 1/4 c. water until onion is clear.
2. Add carrot, celery, mushrooms and saute
3. Add spices and seasonings when veggies are soft. Boil lightly together.
4. Add veggie soup and water. Boil on medium.
5. Add spinach, tomatoes, beans and water. Simmer until all ingredients are tender.

Lowfat Broccoli and Cheese Soup from Cooking Light

1 c. onion, chopped
2 clv garlic, minced
3 c. fat free chicken broth
16 oz broccoli florets
2 potatoes, peeled and chopped bite size
2 1/2 c. milk
1/3 c. flour
1/4 tsp. pepper
8 oz. velveeta light

1. Heat large saucepan/Dutch oven coated with non-stick spray on medium high heat. Saute onion and garlic until tender. Add broth, potatoes, and broccoli.
2. Bring to a boil. Reduce to medium and cook 10 minutes.
3. Combine milk and flour in separate container, whisk until blended well. Add to broccoli mix.
4. Cook 5 minutes STIRRING CONSTANTLY. Add pepper.
5. Remove from heat. Add cheese, stirring until cheese melts.

If you want a thinner soup, process 1/3 - 1/2 in a blender then add again to the rest of soup. OR be sure to chop broccoli finely beforehand. We like ours chunky and hearty, so we don't chop or thin it at all.

Creamy Chicken Tortilla Soup

2 cans Rotel diced tomatoes and chilies
2 cans chicken broth
1 can Refried beans
1/2 c. corn
2 c. chicken, cooked and cubed

To garnish:
Fried corn tortillas or crushed chips
Shredded cheese
Sour cream
Guacamole
Cilantro

1. Combine tomatoes and broth in medium saucepan. Add beans and corn. Bring to a boil, then reduce and simmer 5 minutes, stirring frequently.
2. Add chicken, heat through
3. Pour into bowls and top with desired garnishes

FAST and EASY- for those nights you have no time to prepare a big dinner. Kids love to smash the chips in the soup! It's also fast and easy to make quesadillas to serve with this soup.

Red Lentil Soup

1 1/2 T. butter
1 onion, chopped
3 clv garlic
1 T. ginger
1/2 t. chili flakes
1/2 t. tumeric
1/2 t. coriander
1/2 t. cumin
2 carrots, peel and chop
2 c. tomatoes (1 can)
1 c. red lentils
3 c. vegetable stock
1/4 c. creamy yogurt
1 T. fresh mint, chopped

1. In pan, melt butter and add onion, garlic, ginger, spices. Cook medium heat until onion is soft. Add carrots, tomatoes, and lentils,then stock. Bring to a boil. Cover and simmer 40 minutes or until lentils are tender. Season to taste. Serve with yogurt and mint on top.

Great served with other Indian flavored dishes and Naan bread. Yum.

Tuscan Bean and Pasta Soup

2 T. Olive oil
1/2 c. chopped white or yellow onion
1/2 c. diced celery
1 lg. carrot, chopped in bite size pieces
2 cloves garlic
1/2 tsp. salt, divided
2 c. vegetable or chicken broth
2 c. water
2 c. whole wheat rotini (I use Barilla brand)
2 cans cannellini beans, drained
1 tomato or 1/2 can diced tomatoes
3 T. chopped fresh parsley
2 T. chopped fresh oregano
4 T. parmesan cheese, grated

1. Place oil in stock pot and heat on medium high. Add onion, celery, carrot and saute 5-6 min until lightly browned. Stir in garlic and 1/4 tsp. salt. Saute 1 minute. Add broth and water, bring to a boil. Add rotini and cook on low boil 6-8 minutes or until pasta is tender.

2. Reduce heat, stir in beans, tomato, parsley, oregano, and 1/4 tsp. salt. Simmer 6-8 minutes or until warmed throughout.

3. Pour soup into bowls and top with fresh parmesan cheese.

4 bowls = 9 g fat, 48 g carbs, 10 g fiber, 14.7 g protein per serving

This soup is so FAST to make and it tasted delicious! We ate it with toasted bread and salad.

Tortellini Soup

1 T olive oil
1 pound ground meat (I prefer Turkey)
1 onion, diced
2 cloved garlic, minced
~3 C broth
2 32 oz cans tomatoes (I used 1 crushed and 1 chopped)
Tortellini (I use 2 of those dry pouches)
1 t basil
1 t oregano
salt
pepper
Vegetables (suggested spinach, green beans, zucchini, carrots)
parmesan cheese if desired

Add oil to pan and brown meat. When meat is mostly browned, add in onions and cook until soft. Add garlic, broth, tomatoes, and vegetables if you are using fresh. Bring to boil. When water is boiling, add in tortellini and herbs. When tortellini is soft, add vegetables if you are using frozen and continue to cook until thawed and warmed.

Note, the tortellini will soak up the liquid, and your leftovers will still be tasty, but won't be soup. I've heard people say they prepare the tortellini separate and add it into the bowls to prevent it from soaking up all of the broth later on. Sprinke with cheese to serve.

Tuscan White Bean and Garlic Soup

This is the new favorite soup in our house. We saw Giada make it on food network Tuscan White Bean and Garlic Soup. She served it with Pecorino Romano with Apples and Fig Jam Baguettes (Also delicious, and a nice salad works well too). I liked the fig jam enough to make a giant batch and add it to the deep freeze, but this is about the bean soup. By the way, I have always hated beans, hated them! These are puree'd, so its a great disguise.

2 T butter
1 T olive oil
2 shallots, chopped
1 sage leaf (or a sprinkle of dried)
2 (15-ounce) cans of cannelloni beans, drained and rinsed (I don't drain or rinse, there's good nutrient and fiber content in the liquid)
4 C low-sodium chicken broth
4 cloves garlic, cut in 1/2
1/2 C cream (we probably use more, who knows)
1/2 t freshly ground black pepper
6 slices ciabatta bread (or serve with those Romano, apple, baguettes as above)
Olive Oil for drizzling on the bread

Place a pot over medium head, add the butter, olive oil, and shallots. Cook, stirring occasionally, until the shallots are softened (5 minutes). Add the sage and beans and stir to combine. Add the stock and bring to a simmer. Add the garlic and continue to simmer until the garlic is softened, about 10 minutes. Puree with a stick blender (boat motor) if you have one, otherwise carefully transfer to the blender in thirds to puree. After blending, add the cream and the pepper. Keep warm over low heat.

Place a grill pan over medium-high heat. Drizzle the slices of ciabatta bread with olive oil. Grill until warm and golden grill marks appear (3 minutes per side).

Market Street Clam Chowder

1 c. diced potatoes
1 c. diced celery
1 c. diced onions
1 c. diced green onions
1 c. diced leeks
3/4 c. chopped clams
3/4 T. ground pepper
1 1/2 T. salt
3/4 T. thyme
6 bay leaves
1 t. Tobasco sauce
3/4 c. sherry
2 c. water
3/4 c. clam juice
3/4 c. melted butter
1 c. flour
2 quarts half & half

Combine melted butter and flour in oven-proof container and bake at 325 for 30 minutes.
In large saucepan, combine remaining ingredients except half & half. Simmer until potatoes are thoroughly cooked. Stir butter-flour mixture into chowder and stir until thick. (Mixture will be slightly less thick than cookie dough.)
Remove chowder from heat. Stir in half & half until blended. Heat to serving temperature, stirring occasionally. Serve immedietely.
Serves 12.
Freezes well.

(I got this recipe from my friend Sheree who got it from the Market Street restaurant in Salt Lake. It is a NO FAIL, absolutely delicious, best-ever clam chowder recipe!
Sorry about the picture. We usually serve in bread bowls, but I only had french bread today.)

Asparagus Potato Soup

2 c. diced, peeled potatoes
1/2 lb fresh asparagus, chopped
1/2 c. chopped onion
2 celery ribs, chopped
1 T. chicken bouillion granules
4 c. water
1/4 c. butter
1/2 c. flour
1 c. whipping cream
1/2 c. milk
1/2 t. salt
dash pepper

1. In large saucepan, combine potatoes, asparagus, onion, celery, bouillion, and water. Bring to a boil. Reduce heat. Cover and simmer for 15 minutes or until vegetables are tender.
2. Stir in butter
3. In a bowl, combine flour, cream, milk, salt, and pepper until smooth; add to the vegetable mixture. Bring to a boil. Cook and stir for 2 minutes or until thickened.
Garnish with bacon and shredded cheddar cheese.

6-7 servings.

**I substitute milk for the cream plus milk, and it still is creamy.**