Category Archives: Soups

Corn Chowder

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Yield: 8

Corn Chowder

Corn Chowder

Ingredients

  • 2 (14.5 ounce) cans chicken broth
  • 2 (15 ounce) cans whole kernel corn
  • 4 slices bacon
  • 1 large white onion, diced
  • 3 cups diced potatoes
  • 2 (12 fluid ounce) cans evaporated milk
  • ⅓ cup butter
  • salt and pepper to taste

Instructions

  1. Cook bacon slices and crumble.
  2. In a large pot over medium heat, combine broth, corn, onion and
    potatoes. Bring to a boil, then reduce heat, cover and simmer 15 to 20
    minutes, until potatoes are just tender; add bacon crumbles.
  3. Stir in evaporated milk and butter until butter is just melted. Season with salt and pepper and serve at once.




© kitchen

 

Broccoli Cheese Soup

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Broccoli Cheese Soup

Broccoli Cheese Soup

Ingredients

  • * 4 cups chopped broccoli
  • * 4 cloves minced garlic
  • * 3 1/2 cups chicken broth
  • * 1 cup heavy cream
  • * 3 cups shredded cheddar cheese

Instructions

  1. In microwave, cook broccoli until tender.
  2. In a large pot over medium heat, saute garlic for one minute.

  3. Add chicken broth, heavy cream and broccoli. Stir until blended and simmer 1 minute.
  5. Remove 1/3 of broccoli, now coated with liquid and puree; add back in soup.
  7. Reduce heat to low. Add the shredded cheddar cheese in half cups at a time, stirring constantly until melted.

Potato Kale Sausage Soup

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Yield: 8

Potato Kale Sausage Soup

Potato Kale Sausage Soup
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 1 bunch kale, clean and torn into bite-sized pieces
  • 6 red potatoes, cubed
  • 1 onion, chopped
  • 14 oz Butterball turkey smoked sausage, sliced
  • pinch of red pepper flakes
  • 1 cup low sodium chicken broth
  • 3 cups milk
  • 2 tsp dried oregano
  • black pepper to taste

Instructions

  1. Boil cubed potatoes until just tender; drain. In a soup pot, brown the sausage and drain if needed. Add onions and cook until slightly browned. Add in the chicken broth, soy milk, red pepper flakes, black pepper, oregano, and simmer for 25 minutes. Add cooked potatoes, then the kale pieces and simmer for another 10 minutes. Serve with crusty bread.
© Laurie

 

Chicken and Dumplings Crockpot

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Yield: 10 servings

Chicken and Dumplings Crockpot

Prep Time 10 minutes
Cook Time 5 hours 45 minutes
Total Time 5 hours 55 minutes

Ingredients

  • Ingredients
  • 4 skinless, boneless chicken breast halves
  • 2 tablespoons butter
  • 2 cups natural cream of chicken soup, or homemade soup mix & 2 cups water.
  • 1 onion, finely diced
  • 6 carrots, chopped 1" pieces
  • 3 stalks celery, chopped 1" pieces
  • 10 ounces refrigerated reduced-fat biscuit dough, torn into pieces
  • 1 cup frozen peas

Instructions

  2. Place chicken, butter, cream of chicken soup, and onion in a slow cooker. Cover and cook on High for 5 to 6 hours. Stir in carrots and celery after 5 hours of cooking.
  3. Place torn biscuit dough in slow cooker 30 minutes before serving. Cook until dough is no longer raw in the center, about 25 minutes. Lift edges of biscuits and stir in peas. Let stand until warm, about 10 minutes, before serving.
© Laurie

 

Dumplings

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Yield: 6

Dumplings

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 2 cups flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 3⁄4 cup milk
  • 4 tablespoons oil

Instructions

  2. In a mixing bowl, combine dumpling ingredients and mix well to form a stiff dough.
  3. Drop by tablespoonfuls into simmering soup.
  4. Cover and simmer for 15 to 20 minutes.
  5. Serve immediately.
  6. Yield: 4 to 6 servings.
© Laurie

 

Beef Bouillon Cubes

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Yield: 2 trays

Beef Bouillon Cubes

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

  • 3 cups celery, minced
  • 3 cups carrots, minced
  • 2 onions, minced
  • 2 tablespoons salt
  • 1⁄2 lb ground beef

Instructions

  2. Combine all ingredients in a saucepan without any liquid.
  3. Cook over very low heat, covered, for 1 hour.
  4. Place contents into a blender or food processor and process until smooth.
  5. Pour into ice cube trays and freeze.
  6. Use a cube of bouillon to enhance the flavor of gravy or soup.
© Laurie

 

Ham and Potato Soup

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hampotatosoup

Yield: 8 servings

Ham and Potato Soup

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients

  • 3 1/2 cups peeled and diced potatoes
  • 1/3 cup diced celery
  • 1/3 cup finely chopped onion
  • 3/4 cup diced cooked ham
  • 3 1/4 cups water
  • 2 tablespoons chicken bouillon granules
  • 1/2 teaspoon salt, or to taste
  • 1 teaspoon ground white or black pepper, or to taste
  • 5 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 2 cups milk

Instructions

  2. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
  3. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
  4. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
© Laurie
Cuisine: American / Category: Main