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Soups and Stews and Chili
- Thread starter judyb57
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Bean and Vegetable Stew
Yield 6 Servings (about 1-1/3 cups each)
1 cup chopped onion
1 medium Idaho potato, unpeeled, cut into 1-inch cubes
1 large sweet potato, peeled, cut into 1-inch cubes
3/4 cup chopped green bell pepper
1 teaspoon minced garlic
2 tablespoons olive oil
1 tablespoon flour
1-1/2 cups reduced-sodium vegetable broth
1 can (15 ounces) black beans, rinsed, drained
1 can (16 ounces) tomato wedges, undrained
3/4 teaspoon dried sage leaves
Salt and pepper, to taste
Saute onion, potato, sweet potato, bell pepper, and garlic in oil in
large saucepan 5 mins stir in flour and cook 1 to 2 mins longer. Add
remaining ingredients except salt and pepper, to saucepan heat to
boiling. Reduce heat and simmer covered until vegetables are tender 15
to 20 mins. Season to taste with salt and pepper
Nutritional Info (Per Serving) Cals 209 Protein 7.7g Sod 493mg Chol 0mg
Fat 5.5g Carb 39g Exchanges 1 Vegetable 2 Bread/Starch 1 Fat
Yield 6 Servings (about 1-1/3 cups each)
1 cup chopped onion
1 medium Idaho potato, unpeeled, cut into 1-inch cubes
1 large sweet potato, peeled, cut into 1-inch cubes
3/4 cup chopped green bell pepper
1 teaspoon minced garlic
2 tablespoons olive oil
1 tablespoon flour
1-1/2 cups reduced-sodium vegetable broth
1 can (15 ounces) black beans, rinsed, drained
1 can (16 ounces) tomato wedges, undrained
3/4 teaspoon dried sage leaves
Salt and pepper, to taste
Saute onion, potato, sweet potato, bell pepper, and garlic in oil in
large saucepan 5 mins stir in flour and cook 1 to 2 mins longer. Add
remaining ingredients except salt and pepper, to saucepan heat to
boiling. Reduce heat and simmer covered until vegetables are tender 15
to 20 mins. Season to taste with salt and pepper
Nutritional Info (Per Serving) Cals 209 Protein 7.7g Sod 493mg Chol 0mg
Fat 5.5g Carb 39g Exchanges 1 Vegetable 2 Bread/Starch 1 Fat
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Crockpot Chorizo and Black Bean Chili
Serves: 6
Cooking Time: 4 hr 20 min
What You'll Need:
2 (12-ounce) packages fresh chorizo sausage, casings removed
2 (15-ounce) cans black beans, rinsed, drained, and divided
1 cup frozen chopped onion
1 cup chopped celery
1 cup grated carrot
1 3/4 cups reduced-fat less-sodium chicken broth
1 tablespoon dried oregano
3 tablespoons lemon juice
1/2 teaspoon pepper
1 1/2 teaspoons minced garlic
Sour cream
What To Do:
In a large skillet over medium-high heat, cook sausage, stirring until it crumbles and is no longer pink; drain.
In a small bowl, mash 1 can black beans with a fork . In a 3-1/2- to 4-quart slow cooker, combine sausage, mashed beans, remaining black beans, the onion, celery, carrot, chicken broth, oregano, lemon juice, pepper, and garlic.
Cover and cook on LOW setting 4 to 5 hours. Serve with sour cream.
Note
Mashing 1 can of the black beans will help thicken the chili, making it ooh-so-good!
Read more at Chorizo and Black Bean Chili | mrfood.com
Serves: 6
Cooking Time: 4 hr 20 min
What You'll Need:
2 (12-ounce) packages fresh chorizo sausage, casings removed
2 (15-ounce) cans black beans, rinsed, drained, and divided
1 cup frozen chopped onion
1 cup chopped celery
1 cup grated carrot
1 3/4 cups reduced-fat less-sodium chicken broth
1 tablespoon dried oregano
3 tablespoons lemon juice
1/2 teaspoon pepper
1 1/2 teaspoons minced garlic
Sour cream
What To Do:
In a large skillet over medium-high heat, cook sausage, stirring until it crumbles and is no longer pink; drain.
In a small bowl, mash 1 can black beans with a fork . In a 3-1/2- to 4-quart slow cooker, combine sausage, mashed beans, remaining black beans, the onion, celery, carrot, chicken broth, oregano, lemon juice, pepper, and garlic.
Cover and cook on LOW setting 4 to 5 hours. Serve with sour cream.
Note
Mashing 1 can of the black beans will help thicken the chili, making it ooh-so-good!
Read more at Chorizo and Black Bean Chili | mrfood.com
Vegetable Lover's Chicken Soup
Make Ahead Tip: Cover and refrigerate up to 3 days or freeze up to 3 months.
RECIPE INGREDIENTS
1 tablespoon extra-virgin olive oil
8 ounces chicken tenders, cut into bite-size chunks
1 small zucchini, finely diced
1 large shallot, finely chopped
1/2 teaspoon Italian seasoning blend
1/8 teaspoon salt
2 plum tomatoes, chopped
1 14-ounce can reduced-sodium chicken broth
1/4 cup dry white wine
2 tablespoons orzo or other tiny pasta, such as farfelline
1 1/2 cups packed baby spinach
DIRECTIONS
Heat oil in a large saucepan over medium-high heat. Add chicken and cook, stirring occasionally, until browned, 3 to 4 minutes. Transfer to a plate.
Add zucchini, shallot, Italian seasoning and salt and cook, stirring often, until the vegetables are slightly softened, 2 to 3 minutes. Add tomatoes, broth, wine and orzo (or other tiny pasta); increase heat to high and bring to a boil, stirring occasionally. Reduce heat to a simmer and cook until the pasta is tender, about 8 minutes, or according to package directions. Stir in spinach, the cooked chicken and any accumulated juices from the chicken; cook, stirring, until the chicken is heated through, about 2 minutes.
Make Ahead Tip: Cover and refrigerate up to 3 days or freeze up to 3 months.
RECIPE INGREDIENTS
1 tablespoon extra-virgin olive oil
8 ounces chicken tenders, cut into bite-size chunks
1 small zucchini, finely diced
1 large shallot, finely chopped
1/2 teaspoon Italian seasoning blend
1/8 teaspoon salt
2 plum tomatoes, chopped
1 14-ounce can reduced-sodium chicken broth
1/4 cup dry white wine
2 tablespoons orzo or other tiny pasta, such as farfelline
1 1/2 cups packed baby spinach
DIRECTIONS
Heat oil in a large saucepan over medium-high heat. Add chicken and cook, stirring occasionally, until browned, 3 to 4 minutes. Transfer to a plate.
Add zucchini, shallot, Italian seasoning and salt and cook, stirring often, until the vegetables are slightly softened, 2 to 3 minutes. Add tomatoes, broth, wine and orzo (or other tiny pasta); increase heat to high and bring to a boil, stirring occasionally. Reduce heat to a simmer and cook until the pasta is tender, about 8 minutes, or according to package directions. Stir in spinach, the cooked chicken and any accumulated juices from the chicken; cook, stirring, until the chicken is heated through, about 2 minutes.
Creamy Asparagus Chowder Recipe
Ingredients
2 medium onions, chopped
2 cups chopped celery
1/4 cup butter
1 garlic clove, minced
1/2 cup all-purpose flour
1 large potato, peeled and cut into 1/2-inch cubes
4 cups milk
4 cups chicken broth
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
4 cups chopped fresh asparagus, cooked and drained
Salt and pepper to taste
Sliced almonds
Shredded cheddar cheese
Chopped fresh tomato
Directions
In a Dutch oven, saute onions and celery in butter until tender. Add garlic; cook 1 minute longer. Stir in flour. Add the potato, milk, broth and herbs; cook over low heat, stirring occasionally until the potato is tender and soup is thickened, about 20-30 minutes.
Add the asparagus, salt and pepper; heat through. To serve, sprinkle with almonds, cheese and the chopped tomato. Yield: about 2-1/2 quarts.
Nutritional Facts
1 serving (1 cup) equals 187 calories, 8 g fat (5 g saturated fat), 26 mg cholesterol, 491 mg sodium, 23 g carbohydrate, 3 g fiber, 7 g protein.
Ingredients
2 medium onions, chopped
2 cups chopped celery
1/4 cup butter
1 garlic clove, minced
1/2 cup all-purpose flour
1 large potato, peeled and cut into 1/2-inch cubes
4 cups milk
4 cups chicken broth
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
4 cups chopped fresh asparagus, cooked and drained
Salt and pepper to taste
Sliced almonds
Shredded cheddar cheese
Chopped fresh tomato
Directions
In a Dutch oven, saute onions and celery in butter until tender. Add garlic; cook 1 minute longer. Stir in flour. Add the potato, milk, broth and herbs; cook over low heat, stirring occasionally until the potato is tender and soup is thickened, about 20-30 minutes.
Add the asparagus, salt and pepper; heat through. To serve, sprinkle with almonds, cheese and the chopped tomato. Yield: about 2-1/2 quarts.
Nutritional Facts
1 serving (1 cup) equals 187 calories, 8 g fat (5 g saturated fat), 26 mg cholesterol, 491 mg sodium, 23 g carbohydrate, 3 g fiber, 7 g protein.
Slow Cooker Taco Soup
Makes 8 servings
1 pound ground beef
1 onion, chopped
1 (16 ounce) can chili beans, with liquid
1 (15 ounce) can kidney beans with liquid
1 (15 ounce) can whole kernel corn, with liquid
1 (8 ounce) can tomato sauce
2 cups water
2 (14.5 ounce) cans peeled and diced tomatoes
1 (4 ounce) can diced green chile peppers
1 (1.25 ounce) package taco seasoning mix
Directions
In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.
Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.
Makes 8 servings
1 pound ground beef
1 onion, chopped
1 (16 ounce) can chili beans, with liquid
1 (15 ounce) can kidney beans with liquid
1 (15 ounce) can whole kernel corn, with liquid
1 (8 ounce) can tomato sauce
2 cups water
2 (14.5 ounce) cans peeled and diced tomatoes
1 (4 ounce) can diced green chile peppers
1 (1.25 ounce) package taco seasoning mix
Directions
In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.
Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.
Chicken and Corn Summer Chowder
Yield: Makes 6 servings (serving size: 2 cups))
Total: 50 Minutes
2 slices bacon, chopped
1 onion, chopped
3 tablespoons flour
1 pound Yukon Gold potatoes, peeled and chopped
6 cups reduced-sodium or homemade chicken broth
4 cups shredded cooked chicken (from a 2 1/2- to 3-lb. roasted chicken)
Kernels cut from 3 ears corn (about 3 cups)
1/4 to 1/2 cup heavy whipping cream
2 medium tomatoes, seeded and chopped
1 avocado, pitted, peeled, and chopped
1 cup loosely packed cilantro leaves
2 limes, cut into wedges
Freshly ground black pepper
Preparation
1. In a large, heavy pot over medium-high heat, cook bacon until fat renders and meat starts to brown. Add onion, reduce heat to medium, and cook until soft, about 3 minutes. Sprinkle with flour and cook, stirring, until flour smells cooked (you should get a whiff of baked piecrust) but hasn't started to brown, about 3 minutes.
2. Add potatoes and broth. Bring to a boil. Reduce heat to keep mixture simmering and cook until potatoes are barely tender, about 5 minutes. Add chicken and corn and bring to a boil. Reduce heat to low and stir in cream to taste. Heat through, about 2 minutes. Serve in soup bowls, garnished with tomatoes, avocado, cilantro, a squirt or two of lime juice, and pepper to taste.
Yield: Makes 6 servings (serving size: 2 cups))
Total: 50 Minutes
2 slices bacon, chopped
1 onion, chopped
3 tablespoons flour
1 pound Yukon Gold potatoes, peeled and chopped
6 cups reduced-sodium or homemade chicken broth
4 cups shredded cooked chicken (from a 2 1/2- to 3-lb. roasted chicken)
Kernels cut from 3 ears corn (about 3 cups)
1/4 to 1/2 cup heavy whipping cream
2 medium tomatoes, seeded and chopped
1 avocado, pitted, peeled, and chopped
1 cup loosely packed cilantro leaves
2 limes, cut into wedges
Freshly ground black pepper
Preparation
1. In a large, heavy pot over medium-high heat, cook bacon until fat renders and meat starts to brown. Add onion, reduce heat to medium, and cook until soft, about 3 minutes. Sprinkle with flour and cook, stirring, until flour smells cooked (you should get a whiff of baked piecrust) but hasn't started to brown, about 3 minutes.
2. Add potatoes and broth. Bring to a boil. Reduce heat to keep mixture simmering and cook until potatoes are barely tender, about 5 minutes. Add chicken and corn and bring to a boil. Reduce heat to low and stir in cream to taste. Heat through, about 2 minutes. Serve in soup bowls, garnished with tomatoes, avocado, cilantro, a squirt or two of lime juice, and pepper to taste.
Onion Tomato Soup
Prep: 10 min. Cook: 40 min. Yield: 6 Servings
2 cups thinly sliced onions
4 teaspoons olive oil
2-2/3 cups tomato juice
2 cups water
2 tablespoons minced fresh basil
2 teaspoons minced fresh oregano
1 teaspoon sugar
1 teaspoon celery salt
2 cups diced seeded plum tomatoes
Directions
In a large saucepan, saute onion in oil until tender. Add the tomato juice, water, basil, oregano, sugar and celery salt. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally. Add the tomatoes; cook 10 minutes longer. Yield: 6 servings.
Prep: 10 min. Cook: 40 min. Yield: 6 Servings
2 cups thinly sliced onions
4 teaspoons olive oil
2-2/3 cups tomato juice
2 cups water
2 tablespoons minced fresh basil
2 teaspoons minced fresh oregano
1 teaspoon sugar
1 teaspoon celery salt
2 cups diced seeded plum tomatoes
Directions
In a large saucepan, saute onion in oil until tender. Add the tomato juice, water, basil, oregano, sugar and celery salt. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally. Add the tomatoes; cook 10 minutes longer. Yield: 6 servings.
Blue Norther Stew
Makes 8 servings
1 1/2 lbs lean ground beef
1 onion, chopped
1 (1 oz) envelope taco seasoning
1 (1 oz) envelope ranch dressing mix
1 (15 oz) can whole kernel corn, drained
1 (15 oz) can kidney beans with liquid
2 (15 oz) cans pinto beans
2 (15 oz) cans Mexican stewed tomatoes
1 (10 oz) can tomatoes and green chilies
shredded cheddar or Monterey jack cheese
In large roasting pan, brown ground beef and onion. Add both envelopes seasonings and mix well.
Add corn, beans, stewed tomatoes, tomatoes, green chilies and 1 cup water, mix well and simmer about 30 minutes.
Top each bowl of stew with shredded cheese.
Makes 8 servings
1 1/2 lbs lean ground beef
1 onion, chopped
1 (1 oz) envelope taco seasoning
1 (1 oz) envelope ranch dressing mix
1 (15 oz) can whole kernel corn, drained
1 (15 oz) can kidney beans with liquid
2 (15 oz) cans pinto beans
2 (15 oz) cans Mexican stewed tomatoes
1 (10 oz) can tomatoes and green chilies
shredded cheddar or Monterey jack cheese
In large roasting pan, brown ground beef and onion. Add both envelopes seasonings and mix well.
Add corn, beans, stewed tomatoes, tomatoes, green chilies and 1 cup water, mix well and simmer about 30 minutes.
Top each bowl of stew with shredded cheese.
Incredible Broccoli-Cheese Soup
Makes 6 servings
1 (10 oz) box frozen chopped broccoli
3 Tbso butter
1/2 onion, finely chopped
1/4 c flour
1 (16 oz) carton 1/2 & 1/2
1 (14 oz) can chicken broth
1/8 tsp cayenne pepper
1/2 tsp summer savory
1 (16 oz) pkg cubed, mild Mexican Velveeta
Punch several holes in box of broccoli and microwave on high 5 minutes. Rotate box in microwave and cook on high another 4 minutes. Leave in microwave for 3 minutes.
In large saucepan, melt butter and cook onion until it is translucent. Add flour, stir and gradually add 1/2 and 1/2, chicken broth, 1/2 tsp salt, 1/4 tsp pepper and seasonings and stir contantly.
Heat until mixture thickens (DO NOT BOIL). Add cheese and stir constantly until cheese melts. Add cooked broccoli and serve hot.
Makes 6 servings
1 (10 oz) box frozen chopped broccoli
3 Tbso butter
1/2 onion, finely chopped
1/4 c flour
1 (16 oz) carton 1/2 & 1/2
1 (14 oz) can chicken broth
1/8 tsp cayenne pepper
1/2 tsp summer savory
1 (16 oz) pkg cubed, mild Mexican Velveeta
Punch several holes in box of broccoli and microwave on high 5 minutes. Rotate box in microwave and cook on high another 4 minutes. Leave in microwave for 3 minutes.
In large saucepan, melt butter and cook onion until it is translucent. Add flour, stir and gradually add 1/2 and 1/2, chicken broth, 1/2 tsp salt, 1/4 tsp pepper and seasonings and stir contantly.
Heat until mixture thickens (DO NOT BOIL). Add cheese and stir constantly until cheese melts. Add cooked broccoli and serve hot.
- Joined
- Jan 17, 2008
- Messages
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Southwestern Beef Stew
2 lbs of beef stew meat
1 can of cream of tomato soup
1 - 16 ounce jar of salsa
1 can of diced green chilis
1 can of beef broth
1 packet of your favorite taco seasoning
1 small bag of frozen corn
2 - 3 medium potaoes, cut into chunks
1 can of black beans
Put everything except for beans into your crock pot. Cook on low for 6 - 7 hours or high for 4 - 5 hours. Stir the beans into the mixture for the last 15 minutes of cooking. Serve over rice and top with cheese if you want. You can also serve these with tortilla chips too.
2 lbs of beef stew meat
1 can of cream of tomato soup
1 - 16 ounce jar of salsa
1 can of diced green chilis
1 can of beef broth
1 packet of your favorite taco seasoning
1 small bag of frozen corn
2 - 3 medium potaoes, cut into chunks
1 can of black beans
Put everything except for beans into your crock pot. Cook on low for 6 - 7 hours or high for 4 - 5 hours. Stir the beans into the mixture for the last 15 minutes of cooking. Serve over rice and top with cheese if you want. You can also serve these with tortilla chips too.
- Joined
- Jan 17, 2008
- Messages
- 82,810
30-Minute Seafood Soup
Ingredients
2 small cans chopped clams, drained 2 small cans baby shrimp,
drained 2 small cans crab meat, shredded 1 onion, chopped
4 stalks celery, sliced thinly 1 cucumber, peeled, seeded and
chopped 2 quart jars tomato juice 1 (12 oz.) can Snap-E Tom
juice Juice of 2 limes
Methods/steps
Mix all the ingredients together and add the juices to your liking. Simmer for 20 minutes and serve.
Ingredients
2 small cans chopped clams, drained 2 small cans baby shrimp,
drained 2 small cans crab meat, shredded 1 onion, chopped
4 stalks celery, sliced thinly 1 cucumber, peeled, seeded and
chopped 2 quart jars tomato juice 1 (12 oz.) can Snap-E Tom
juice Juice of 2 limes
Methods/steps
Mix all the ingredients together and add the juices to your liking. Simmer for 20 minutes and serve.
Cheddar Bisque
12 slices (about 1/2 pound) bacon
1/2 cup chopped onion
1 clove garlic, minced
1/3 cup all-purpose flour
6 cups milk
4 cups (16 ounces) shredded Wisconsin Medium Cheddar cheese
1/4 cup snipped parsley
1/2 teaspoon dry mustard
1/4 teaspoon pepper
In a 4 quart saucepan, cook bacon until crisp. Drain, crumble and set aside.
Reserve about 3 tablespoons bacon drippings in pan. Add onion and garlic; sauté until tender.
Blend in flour until mixture bubbles and thickens.
Gradually stir in milk until mixture is smooth and thickened.
Gradually add cheese, stirring constantly, until melted.
Spoon 1 cup of soup into a small bowl. Stir in parsley, mustard and pepper. Stir contents back into saucepan.
Add bacon.
Serve immediately.
Makes 8 servings.
12 slices (about 1/2 pound) bacon
1/2 cup chopped onion
1 clove garlic, minced
1/3 cup all-purpose flour
6 cups milk
4 cups (16 ounces) shredded Wisconsin Medium Cheddar cheese
1/4 cup snipped parsley
1/2 teaspoon dry mustard
1/4 teaspoon pepper
In a 4 quart saucepan, cook bacon until crisp. Drain, crumble and set aside.
Reserve about 3 tablespoons bacon drippings in pan. Add onion and garlic; sauté until tender.
Blend in flour until mixture bubbles and thickens.
Gradually stir in milk until mixture is smooth and thickened.
Gradually add cheese, stirring constantly, until melted.
Spoon 1 cup of soup into a small bowl. Stir in parsley, mustard and pepper. Stir contents back into saucepan.
Add bacon.
Serve immediately.
Makes 8 servings.
Corn & Bacon Chowder
Comforting and wholesome, corn chowder served with a green salad makes a satisfying light supper. Stir in some cooked diced or shredded chicken if you crave more protein.
Make Ahead Tip: Cover and refrigerate for up to 3 days.
INGREDIENTS
2 slices bacon, chopped
1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
4 cloves garlic, minced
1/2 teaspoon dried thyme
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
1 tablespoon all-purpose flour
1 14-ounce can reduced-sodium chicken broth
1/2 cup low-fat milk
1 cup fresh or frozen corn kernels
1 cup frozen diced hash brown potatoes
2 tablespoons chopped fresh chives
1 teaspoon lemon juice or rice vinegar
DIRECTIONS
Heat a medium saucepan over medium heat. Add bacon, and cook, stirring often, until crisp, 3 to 5 minutes. Transfer the bacon with a slotted spoon to a paper towel-lined plate to drain.
Add oil, onion, garlic, thyme, salt and pepper to the pot and stir to combine. Cover and cook, stirring occasionally, until the onion begins to brown and soften, about 3 minutes. Sprinkle flour over the onion mixture and stir to coat. Add broth and milk and bring to a simmer, whisking constantly. Add corn and potatoes, increase heat to medium-high and return to a simmer. Reduce heat to maintain a simmer and cook, stirring often, until the potatoes are tender, 4 to 5 minutes.
Transfer 1 cup of the soup to a blender and puree until smooth. (Use caution when pureeing hot liquids; see Tip). Return the pureed soup to the saucepan along with chives, lemon juice (or vinegar) and the cooked bacon.
Comforting and wholesome, corn chowder served with a green salad makes a satisfying light supper. Stir in some cooked diced or shredded chicken if you crave more protein.
Make Ahead Tip: Cover and refrigerate for up to 3 days.
INGREDIENTS
2 slices bacon, chopped
1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
4 cloves garlic, minced
1/2 teaspoon dried thyme
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
1 tablespoon all-purpose flour
1 14-ounce can reduced-sodium chicken broth
1/2 cup low-fat milk
1 cup fresh or frozen corn kernels
1 cup frozen diced hash brown potatoes
2 tablespoons chopped fresh chives
1 teaspoon lemon juice or rice vinegar
DIRECTIONS
Heat a medium saucepan over medium heat. Add bacon, and cook, stirring often, until crisp, 3 to 5 minutes. Transfer the bacon with a slotted spoon to a paper towel-lined plate to drain.
Add oil, onion, garlic, thyme, salt and pepper to the pot and stir to combine. Cover and cook, stirring occasionally, until the onion begins to brown and soften, about 3 minutes. Sprinkle flour over the onion mixture and stir to coat. Add broth and milk and bring to a simmer, whisking constantly. Add corn and potatoes, increase heat to medium-high and return to a simmer. Reduce heat to maintain a simmer and cook, stirring often, until the potatoes are tender, 4 to 5 minutes.
Transfer 1 cup of the soup to a blender and puree until smooth. (Use caution when pureeing hot liquids; see Tip). Return the pureed soup to the saucepan along with chives, lemon juice (or vinegar) and the cooked bacon.
Cheesy Ham Chowder Recipe
Ingredients
Directions
In a Dutch oven, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, saute onion and carrots until tender. Stir in flour until blended. Gradually add milk and water. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add the potatoes, corn, bouillon and pepper. Reduce heat; simmer, uncovered, for 20 minutes or until potatoes are tender. Add cheese and ham; heat until cheese is melted. Stir in bacon. Yield: 10 servings.
Ingredients
10 bacon strips, diced
1 large onion, chopped
1 cup diced carrots
3 tablespoons all-purpose flour
3 cups milk
1-1/2 cups water
2-1/2 cups cubed potatoes
1 can (15-1/4 ounces) whole kernel corn, drained
2 teaspoons chicken bouillon granules
Pepper to taste
3 cups (12 ounces) shredded cheddar cheese
2 cups cubed fully cooked ham
1 large onion, chopped
1 cup diced carrots
3 tablespoons all-purpose flour
3 cups milk
1-1/2 cups water
2-1/2 cups cubed potatoes
1 can (15-1/4 ounces) whole kernel corn, drained
2 teaspoons chicken bouillon granules
Pepper to taste
3 cups (12 ounces) shredded cheddar cheese
2 cups cubed fully cooked ham
Directions
In a Dutch oven, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, saute onion and carrots until tender. Stir in flour until blended. Gradually add milk and water. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add the potatoes, corn, bouillon and pepper. Reduce heat; simmer, uncovered, for 20 minutes or until potatoes are tender. Add cheese and ham; heat until cheese is melted. Stir in bacon. Yield: 10 servings.
HUNGARIAN GOULASH
Serve hot with dollops of sour cream.
Serves 6.
- 2 lb. beef chuck
- 1 tsp. salt
- 2 onions, white or yellow
- 2 Tbsp. lard or shortening
- 2 Tbsp. imported sweet paprika (most important to use real hungarian paprika for ultimate flavor)
- 2 bay leaves
- 1 Qt. water
- 4 peeled and diced potatoes
- 1/4 tsp. black pepper
- 1 egg
- 6 Tbsp. flour
- 1/8 tsp. salt
Serve hot with dollops of sour cream.
Serves 6.
CREAMY FRENCH ONION SOUP
8 medium onions, thinly sliced 1/3 cup butter or margarine
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
8 cups chicken broth
1 cup (8 ounces) sour cream
1/2 cup milk
12 slices French bread (1 inch thick), toasted
1 cup (4 ounces) shredded mozzarella cheese
<!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow
; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:Calibri; mso-fareast-font-family:Calibri;} </style> <![endif]-->In a large skillet or Dutch oven, saute onions in butter until tender. Sprinkle with flour, salt and pepper; cook and stir for 1 minute. Gradually add broth. Bring to a boil; cook and stir for 2 minutes. Reduce heat; simmer, uncovered, for 30 minutes. Combine sour cream and milk. Stir into soup; heat through (do not boil). Place a slice of toasted bread on each soup bowl; ladle soup over bread. Sprinkle with cheese Yield: 12 serving
8 medium onions, thinly sliced 1/3 cup butter or margarine
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
8 cups chicken broth
1 cup (8 ounces) sour cream
1/2 cup milk
12 slices French bread (1 inch thick), toasted
1 cup (4 ounces) shredded mozzarella cheese
<!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow
; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:Calibri; mso-fareast-font-family:Calibri;} </style> <![endif]-->In a large skillet or Dutch oven, saute onions in butter until tender. Sprinkle with flour, salt and pepper; cook and stir for 1 minute. Gradually add broth. Bring to a boil; cook and stir for 2 minutes. Reduce heat; simmer, uncovered, for 30 minutes. Combine sour cream and milk. Stir into soup; heat through (do not boil). Place a slice of toasted bread on each soup bowl; ladle soup over bread. Sprinkle with cheese Yield: 12 serving