Easy Meatball Soup
1/4 cup olive oil
3 qts. beef broth
1 small onion chopped
8-oz. can tomato sauce
1 lb. ground beef
1/3 cup uncooked rice
1 egg, beaten
1-1/2 tsp. salt
1/2 tsp. chili pepper
1/4 cup parsley
Heat oil in a soup kettle, stir in chopped onion and garlic, cook until light golden brown in color. Stir in tomato sauce, beef broth and parsley. Combine ground beef with rice, egg, salt, and chili pepper. Shape into balls the size of walnuts. When broth is boiling briskly gently drop in meatballs. Cover and cook on moderate heat for 30 minutes.
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Easy Oven Stew
3 lb. beef stew meat
3 large onions, cut into eighths
14-1/2- to 16-oz. can whole tomatoes, undrained, chopped
2 cups water
1/4 cup instant tapioca or cornstarch
1 Tbsp. instant beef bouillon
1 Tbsp. brown sugar
2 tsp. salt
1 tsp. pepper
2 bay leaves
1 lb. fresh baby carrots
1 lb. frozen cut green beans
Heat oven to 300ºF. In large Dutch oven, combine all ingredients except carrots and beans. Mix well; cover. Bake 6-7 hours, stirring occasionally and adding carrots and beans during last hour of cooking. Remove bay leaves before serving. Serves 12.
NOTE: Can be prepared in crockpot: Combine all ingredients except carrots and beans in crockpot; mix well. Cover; cook on high setting 6-7 hours, stirring occasionally. Add carrots and beans during last hour of cooking.
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Garlic Broccoli Soup
12 cloves fresh garlic, minced
1 large bunch fresh broccoli
4 Tbsp. unsalted butter
3 Tbsp. flour
1 tsp. salt
1/2 tsp. black pepper
2 cups milk
1/2 cup chicken broth
half and half as needed
sweet paprika
Cut broccoli into buds and stems and cook in boiling water until tender; drain. Melt butter in 2-quart saucepan. When butter begins to bubble, add garlic, stirring rapidly for a few seconds. Quickly add flour, salt and pepper. Stir constantly for 1 minute. Add milk and chicken broth, stirring briskly with a wire whisk until sauce is thickened. In a blender or food processor, puree broccoli with a little sauce, adding remaining sauce until all broccoli is blended. Correct seasoning to taste and thin with half-and-half to proper consistency. Sprinkle with paprika if desired.
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Green Pea Soup
16 oz. frozen green peas
1 cup milk
2 Tbsp. butter
2 Tbsp. flour
3/4 tsp. salt
1/8 tsp. pepper
1/2 cup whipping cream or half-and-half
mint leaves, if desired
Cook peas as directed on package; reserve 1/2 cup for garnish, if desired. Place remaining peas and the milk in work bowl of food processor fitted with steel blade or in blender container. Cover and process until of uniform consistency. Heat butter in 2-quart saucepan until melted. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly. Remove from heat; stir in pea mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cream; heat just until hot (do NOT boil!). Garnish each serving with reserved peas and mint leaves. Serves 4.
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Ground Beef Stew
1 lb. ground beef
1/2 tsp. salt
1/4 tsp. pepper
3 carrots, cut into 1/2" pieces
2 medium potatoes, cut into 3/4" chunks
1 medium onion, cut into 8 wedges
14-1/2-oz. can ready-to-serve beef broth
1 medium zucchini, sliced
14-1/2-oz. can diced tomatoes, undrained
6-oz. jar sliced mushrooms, drained
1/2 tsp. dried thyme leaves
1 Tbsp. Worcestershire saucev
1/4 cup water
2 Tbsp. flour
In Dutch oven, combine ground beef, salt and pepper; cook over medium-high heat until beef is browned and thoroughly cooked; drain. Add carrots, potatoes, onion and broth. Bring to a boil. Reduce heat; cover and simmer 15-20 minutes or until vegetables are almost tender. Stir in zucchini, tomatoes, mushrooms, thyme and Worcestershire sauce. Cook 5-10 minutes or until zucchini is tender. In small jar with tight-fitting lid, combine water and flour; shake well to blend. Gradually add to stew, stirring constantly; cook and stir until bubbly and thickened. Serves 5.
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Ham and Corn Chowder
1/2 cup onion, sliced
1 can cream-style corn
1/2 tsp. salt
croutons, or oyster crackers
1/2 cup butter, melted
1/2 cup half-and-half
1 cup ham, chopped
1/8 tsp. pepper
Sauté onion in butter until tender. Add remaining ingredients. to pot and cook over low heat until thoroughly heated. Garnish with croutons or crackers. Makes 6-8 servings.
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Ham-Corn Chowder
two 17 oz. cans cream-style corn
1-1/2 cups chopped ham, cooked
1-1/2 cups milk
1 cup grated cheddar cheese
1 Tbsp. instant minced onion
1/4 tsp. salt
1/4 tsp. pepper
parsley, chopped
In big saucepan, combine corn, ham, milk, cheese, onion and seasonings. Cook over low heat until heated through, stirring often. Garnish with parsley before serving. Serves 6.
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Hearty Chicken-Vegetable Soup
14-1/2-oz. can diced tomatoes
3 packets instant chicken broth and seasoning mix
2 carrots, sliced
2 onions, coarsely chopped
2 celery stalks, sliced
1 medium zucchini, diced
3/4 cup elbow macaroni, uncooked
2 garlic cloves, minced
1/2 lb. skinless, boneless chicken breast, cut into 1" pieces
1/4 cup minced parsley
1/2 tsp. salt
1/4 tsp. pepper
In large nonstick saucepan or Dutch oven, bring tomatoes, broth mix and 6 cups water to a boil. Add carrots, onions, celery, zucchini, macaroni and garlic; return to a boil. Reduce heat and simmer, covered, until vegetables are tender and macaroni is done, about 30 minutes. Increase heat and stir in chicken, parsley, salt and pepper; return to a boil. Reduce heat and simmer, covered, until chicken is cooked through, about 10 minutes. Serves 8.
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Hearty Garden Vegetable Soup
14-1/2 oz. can cut green beans
14-1/2 oz. can whole new potatoes, cut into cubes
15-1/4 oz. can whole kernel corn
14-1/2 oz. can zucchini with Italian style tomato sauce
2 14-1/2 oz. cans diced tomatoes with basil, garlic and oregano
2 14 oz. cans chicken or beef broth
Drain liquid from all vegetables except zucchini and tomatoes. Combine all ingredients in 5-qt. soup pot. Bring to boil; reduce heat and simmer 3 minutes. Makes 6-8 servings. (If desired, add cooked chicken, beef, pasta or rice; add additional broth as needed.)
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Hefty Hamburger Soup
1-1/2 lbs. hamburger
1 large onion, chopped
three 10-3/4-oz. cans condensed beef broth
2 soup cans water
16 oz. tomatoes
1 cup sliced carrots
1/4 cup chopped celery tops
2 Tbsp. chopped parsley
1/2 tsp. salt
1/2 tsp. thyme
2 bay leaves
6 peppercorns
Brown hamburger and onion; drain. Add remaining ingredients. Bring to a boil. Cover; reduce heat and simmer 1 hour. Serves 6-8.
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Holiday Corn Chowder
1/2 cup chopped onion
1/2 cup chopped celery
1 Tbsp. butter
14-oz. can whole new potatoes, drained and diced
1 cup diced ham, optional
2 cups half-and-half or milk
15-oz. can fiesta corn, drained
14-oz. can cream-style corn
Cook onion and celery in butter in large saucepan until tender. Add potatoes, ham, milk and corn. Cover and simmer 10 minutes (DO NOT boil), stirring frequently. Season with salt and pepper to taste. Serve immediately. Serves 4-6.
NOTE: May substitute 1 large potato, peeled and diced. Increase simmer time to 15 minutes, or until potato is tender.
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Hot Clam Bisque
1/4 cup butter
3 slices onion
1/4 cup flour
1/2 tsp. salt
dash pepper
1 cup milk
3 cups half-and-half or light cream
three 6-1/2-oz. cans minced clams
1/3 cup sherry
chopped parsley
In hot butter in large saucepan, sauté onion until golden, about 5 minutes. Remove from heat. Remove and discard onion. Stir in flour until smooth. Add salt and pepper. Gradually stir in milk and half-and-half. Bring to boiling. Reduce heat and simmer, stirring, until thickened, about 5 minutes. Stir in clams and their liquid and the sherry. Simmer gently until heated through, about 10 minutes. Serve hot with a sprinkle of parsley over each serving. Makes 7 cups, about 8 servings.
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Italian Sausage-Pasta Soup
2 oz. (3/4 cup) uncooked pasta nuggets (radiatore)
3/4 lb. Italian sausage links, cut into 1/4" slices
1 cup chopped onions
1 green bell pepper, chopped
3 garlic cloves, minced
19-oz. can cannelloni beans, drained, rinsed
14-1/2-oz. can diced tomatoes, undrained
14-1/2-oz. can ready-to-serve beef broth
14-oz. jar pizza sauce
Cook pasta nuggets to desired doneness as directed on package; drain. Meanwhile, in large saucepan, brown sausage over medium-high heat. Add onions, bell pepper and garlic; cook 1-2 minutes. Stir in beans, tomatoes, broth and pizza sauce; simmer 10-15 minutes. Add cooked pasta nuggets to soup; cook until thoroughly heated. Serves 6.
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Jim's Favorite Chicken Soup
3-4 lbs. chicken pieces
1 bunch celery with leaves, sliced
1 lb. carrots, peeled and sliced into rounds
minced onion to taste
6-8 chicken bouillon cubes
2 tsp. whole black peppercorns, or to taste
salt to taste
medium egg noodles, optional
Put chicken into stock pot. Add celery, carrots, onion, bouillon, peppercorns, salt and enough cold water to cover chicken. Bring to boiling; reduce heat. Simmer 2-3 hours to blend flavors, skimming surface frequently to remove fat as it accumulates. Remove from heat. Remove chicken, celery stalks and carrots; set aside. Strain broth to remove celery leaves, peppercorns and onion. If possible, chill broth to allow remaining fat to congeal on top; skim off and throw away before serving. Remove skin from chicken pieces. Pull meat off bones in bite-sized pieces. Return meat and vegetables to broth. Heat through before serving. If desired, prepare egg noodles as directed on package; ladle hot soup over cooked noodles in bowl for chicken noodle soup.
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Lobster Bisque
2 or 3 lobster shells
6 cups water
3 Tbsp. butter
1 rib celery, chopped
1 carrot, scraped and chopped
2 leeks, sliced
1 medium onion, chopped
2 Tbsp. flour
1-1/4 cups heavy cream
1/2 cup lobster meat, cut in chunks
salt, dash of cayenne pepper
For the lobster broth: Crack or grind up the lobster shells a bit. If you have food processor, break the shells up and put in a few pieces at a time until they break up in small pieces. Cover shells with the water and cook over medium heat for about 25 minutes. Strain. Should be about 4-1/2 cups lobster broth. In heavy saucepan, melt the butter and sauté the vegetables gently, stirring for about 5 minutes. Stir in the flour and cook, stirring 1 minute. Then add the strained lobster broth and whisk until smooth. Cook gently about 20 minutes, until the vegetables are tender. Puree soup in a blender or food processor. Return it to the heat and add the cream. Season with salt and cayenne pepper. Add lobster meat and heat. Serves 4
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Meatball Soup
1 beaten egg white
1/2 cup soft bread crumbs
1/4 cup finely chopped onion
1/8 tsp. garlic powder
1/8 tsp. pepper
8 oz. ground beef
Nonstick cooking spray
5-1/2 cup chicken broth or bouillon
1/2 cup chopped onion
1/4 cup chopped celery
1 cup thinly sliced carrots, peeled
1/4 cup dry tiny pasta (stars, alphabet noodles, tiny bowties)
3 cups or 1/2 of a 10-oz package spinach,
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Mix together egg white, bread crumbs, onion, garlic powder, pepper and beef. Form into 36 meat balls and place on a baking sheet sprayed with nonstick spray. Bake at 350ºF for 20 minutes or until done. Keep warm in the oven by turning it off or turning oven to 150ºF. In large soup pot sauté the onions and celery in a small amount of nonstick spray (be careful NOT to cook over medium heat or the spray will burn). When onions are tender add the chicken stock and carrots. Bring to a boil, reduce heat and simmer, covered, 15 minutes or until carrots are firm but tender. Bring back to the boil and add in the pasta, spinach and meatballs. Boil another 15 minutes. covered; or until pasta is tender and spinach is wilted. Stir occasionally to help spinach wilt and prevent pasta from sticking to pot. Serves 5.
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Minestrone
1 Tbsp. olive oil
2 onions, chopped
2 garlic cloves, minced
28-oz. can crushed tomatoes
3 cups vegetable broth
2 carrots, sliced
4 celery stalks, sliced
3/4 cup ditalini pasta
19-oz. can cannellini beans, rinsed and drained
10-oz. pkg. frozen chopped spinach, thawed
2 tsp. dried oregano
1/2 tsp. pepper
2 Tbsp. Parmesan cheese
In large nonstick saucepan or Dutch oven, heat oil. Add onions and garlic; cook until softened, about 5 minutes. Add tomatoes, broth, carrots, celery, pasta and 3 cups water. Bring to a boil, stirring occasionally. Reduce heat and simmer, covered, stirring frequently, until pasta is tender, about 15 minutes. Add beans, spinach, oregano and pepper. Return to a boil. Sprinkle with cheese before serving. Serves 6.
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New England Style Turkey Chowder
2 cups diced roast turkey
two 17-oz. cans creamed corn
2 cups milk
1 cup chicken bouillon
1 cup pared, diced potato
1/2 cup finely shredded carrot
1/2 cup finely chopped onion
1 tsp. salt
1/4 tsp. pepper
Combine all ingredients in large saucepan. Bring to a boil; reduce heat. Cover and simmer 20 minutes, stirring occasionally. Makes 9 cups.
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No-Bother Beef Stew
2 pounds 1-1/2" chunks stew beef
4 cups beef broth
2 cups water
1 cup frozen chopped onion
1/3 cup quick-cooking tapioca
2 tsp. instant minced garlic
1 tsp. salt
1/2 tsp. pepper
two 16-oz. cans whole small white potatoes, drained
2 tsp. dried thyme leaves
16-oz. bag whole peeled baby carrots
20-oz. bag frozen rutabaga
10-oz. box frozen peas
Put all ingredients in crock pot. Stir gently to mix; cover and cook on low 6- 7 hours or until meat is cooked and vegetables are tender.
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Pea Soup
1 can peas
3 cups cold water
3 cup milk
1 onion, sliced
2 Tbsp. butter
2 Tbsp. flour
1 Tbsp. sugar
salt, pepper
Place peas and liquid in kettle. Add 3 cups cold water. Simmer 15 minutes. Rub through sieve. Re-heat. Add flour and butter. Scald milk with onion in it. Add to above. Season and serve.
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Pot O' the Sea
1/4 cup butter
2 cups flounder fillets, cut into bite-sized pieces
1-1/2 cups dry white wine
1 cup cooked shrimp
1 cup cooked lobster meat
3-oz. can sliced mushrooms
1-1/2 cups condensed cream of mushroom soup
2 Tbsp. chopped canned pimientos
1 clove garlic, minced
1/8 tsp. saffron
1/2 cup dry sherry
salt, pepper to taste
Melt butter in large, heavy skillet. Add flounder and toss lightly with fork to coat pieces. Add white wine. Cover and simmer 10 minutes. Add shrimp, lobster, mushrooms, soup, pimientos, garlic and saffron. Simmer 5 minutes longer. Add sherry, salt and pepper. Stir to mix well. Serve immediately. If desired, butter rounds of French bread and float them on top of the soup just before serving.
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Potato Cheese Soup
4 medium potatoes, peeled and quartered
1 small carrot, peeled and thinly sliced
1/2 stalk celery, finely diced
1 small onion, finely diced
1-1/2 cups chicken broth
2 tsp. salt
2-1/2 cups milk
3 Tbsp. butter, melted
3 Tbsp. flour
1 Tbsp. parsley
1 tsp. pepper
1 cup shredded Swiss cheese
In a large saucepan, bring potatoes, carrot, celery, onion, chicken broth and salt to a boil. Reduce heat; cover and simmer until potatoes are just tender. Do not drain; mash slightly. Stir in milk. In a small bowl, blend butter, flour, parsley and pepper; stir into potato mixture. Cook and stir over medium heat until thickened and bubbly. Remove from heat; add cheese and stir until cheese is almost melted. Let stand 5 minutes. Serves 6.
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Potato Corn Chowder
1/2 cup chopped celery
2 green onions, sliced
2 Tbsp. butter
2 cups water
1/8 tsp. pepper
1 cup instant potato flakes
15-oz. can whole kernel corn, drained
1 cup half-and-half
2 tsp. instant chicken bouillon
In large saucepan, cook and stir celery and onions in butter until tender. Add water, bouillon and pepper. Cook over medium heat until bouillon is dissolved, stirring frequently. Remove from heat; stir in potato flakes and corn until blended. Add half-and-half. Return to heat. Heat gently, stirring frequently; DO NOT BOIL. Garnish as desired. Makes 4 1-cup servings.
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Potato-Corn Chowder #2
1 medium onion, chopped
3 potatoes, diced
2 carrots, sliced
1 celery stalk, chopped
2 bay leave
2 Tbsp. oil
3 cups frozen corn
14 oz can tomatoes, chopped
1-1/2 tsp. coriander
1 tsp. savory
1/2 tsp. thyme
salt & pepper to taste
1 cup water or stock
Place onions, potatoes, carrots, celery, bay leaves and oil in large soup pot. Add just enough stock to cover. Bring to a boil and simmer over low heat for 10 minutes. Add the corn, tomatoes with their liquid and simmer for 10 minutes. Add the seasonings and simmer for another 10 minutes. Remove 3/4 cup of potatoes and mash well. Return to the pot with the 1 cup of stock. Stir well. Simmer for another 5 minutes, or until you are ready to serve it.
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Quick Beef Stew
1 lb. cooked beef (2 to 2-1/2 cups cut-up)
4 carrots, cut into 2-1/2" strips
3 potatoes, pared and cut into 1-1/2" pieces
1 cup sliced celery
1 envelope onion soup mix
3 Tbsp. flour
2-1/4 cup water
Mix all ingredients in 2-1/2-quart casserole. Cover and microwave on high until boiling, 10-12 minutes; stir. Cover and let stand 5 minutes. Microwave until vegetables are tender, 10-12 minutes more, stirring every 5 minutes. Serves 5.
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Quick Hamburger Soup
1-1/2 lbs. hamburger
10-3/4-oz. can condensed beef broth
24 oz. tomato sauce
14-1/2-oz. can stewed tomatoes
2 cups water
1 small onion, chopped
1 tsp. garlic salt
1/8 tsp. pepper
1/2 tsp. marjoram
24-oz. pkg. frozen vegetables for stew
Brown hamburger; drain. Add remaining ingredients. Bring to boil. Cover; reduce heat and simmer 25 minutes or until vegetables are tender. Serves 8.
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Quick Spaghetti Beef Soup
1 lb. ground beef
16 oz frozen mixed veggies
4 cups tomato juice or V8
4 cups water
2 tsp. instant beef bouillon
1 tsp. dried basil
1 tsp. dried thyme
1 tsp. salt
1/2 tsp. onion salt
1/2 tsp. pepper
1/4 tsp. garlic powder
2 Tbsp. Worcestershire sauce
1/2 lb. spaghetti broken into thirds
grated parmesan, optional
In a soup pot brown the ground beef, drain. Stir in mixed veggies. tomato juice or v8, water, beef bouillon, basil, thyme, salt, onion salt, pepper, garlic powder and Worcestershire sauce, bring to a boil. reduce heat and simmer for 30 minutes. Cook spaghetti in a separate pot. Add to soup mixture when done. Sprinkle with parmesan cheese before serving.
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Ranch Stew
6 slices bacon, diced
1 cup chopped onion
1 clove garlic, minced
1/2 cup chopped green pepper
1-1/2 lbs. hamburger
two 16-oz. cans tomatoes
1 tsp. salt
1/8 tsp. pepper
1 Tbsp. chili powder
1-1/2 cups whole kernel corn
2 cups diced potatoes
Fry bacon until crisp. Add onion, garlic and green pepper. Cook until soft. Add hamburger and brown. Drain off fat. Add tomatoes, salt, pepper and chili powder. Bring to a boil. Cover and reduce heat; simmer 1 hour. Add corn and potatoes. Simmer 15 minutes or until vegetables are tender. Serves 6-8.
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Roast Turkey Stew
2 tsp. vegetable oil
2 cups halved large or whole small mushrooms
1 cup chopped onions
12 oz. skinless boneless cooked turkey breast, cut into chunks
2 cups frozen baby carrots
1 cup frozen baby onions
1/2 cup chopped celery
1/2 cup canned brown gravy
1/2 cup low-sodium chicken broth
2 fl. oz. (1/4 cup) dry marsala wine
1/2 tsp. salt
1/2 tsp. dried thyme leaves
1/4 tsp. black pepper
1/4 tsp. dried rosemary leaves
1/2 cup frozen green peas
In large nonstick skillet, heat oil; add mushrooms and chopped onions. Cook over medium-high heat, stirring frequently, 4-5 minutes, until liquid is evaporated and vegetables are golden brown. Add turkey, carrots, baby onions, celery, gravy, broth, wine, salt, thyme, pepper and rosemary. Bring liquid to a boil. Reduce heat to low; simmer, stirring occasionally, 15 minutes until vegetables are tender. Stir peas into turkey mixture; simmer 10 minutes, until peas are heated through and tender. Serves 4.
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Scallop Chowder
4 medium potatoes, chopped (4 cups)
3 cups chicken broth
2 stalks celery, chopped (1 cup)
2 carrots, chopped (1 cup)
1 onion, chopped (1/2 cup)
1 bay leaf
1/2 tsp. salt
1/2 tsp. dried thyme, crushed
1/4 tsp. freshly ground pepper
8 oz. fresh mushrooms, sliced
1/4 cup butter
1-1/2 lbs. fresh scallops
1 cup dry white wine
1-1/2 cups half-and-half or light cream
snipped fresh chives or parsley
paprika
In large Dutch oven, stir together potatoes, chicken broth, celery, carrots and onion. Bring to a boil. Add bay leaf, salt, thyme and pepper. Reduce heat; cover and simmer 20-25 minutes or until the vegetables are tender. Let cool slightly; remove bay leaf. In blender container or food processor bow, blend or process half of the vegetable mixture at a time until almost smooth. Pour pureed vegetable mixture back into Dutch oven. In small skillet, cook mushrooms in butter 4-5 minutes or until mushrooms are tender. Add scallops and wine; cook 2-3 minutes or until scallops are opaque. Stir in half-and-half. Pour scallop mixture into pureed vegetable mixture and stir until well combined. Gently cook until chowder is heated through. Sprinkle chives or parsley and paprika over top. Makes 8 main-dish servings.
NOTE: If you prefer, 1 cup chicken broth can be used instead of the wine.
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Seafood Bisque
6-1/2 oz. can minced clams
4-1/2 oz can tiny shrimp
71/2 oz can crabmeat
2 oz salt pork or 1/4 cup butter
1-1/2 cups chopped onion
3 large potatoes, peeled and diced
10-1/2 oz condensed cream of celery soup
soup can of milk + 1-1/2 cups milk
2 cups boiling water
1/4 tsp. curry
2 cups cream
3 Tbsp. cornstarch
1-1/2 tsp. thyme
salt and pepper to taste
Drain clams, shrimp and crabmeat. Reserve liquids. In a large pot, brown salt pork until fat is released. Add onions and potatoes and sauté, stirring frequently, (about 10 minutes). Add soup ,soup can of milk, 1-1/2 cups milk, boiling water, reserved liquids and curry. Cover and simmer for 25 minutes over low heat. Add clams, shrimp, and crabmeat with thyme. Cook 5 minutes. Mix cream and cornstarch together Add to the bisque stirring constantly, over medium high heat until just at boiling. Do not boil. Season to taste. Lower heat and cook 5 minutes longer. Serves 10.
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Shrimp and Corn Chowder
2 quarts chicken stock (canned broth may be used)
1 medium onion, diced
4 Tbs. butter or olive oil
4 Tbs. flour
1-2 carrots, diced
1 stalk of celery, diced
pinch of salt and 2 tsp. pepper
1/8-1/4 tsp. cayenne (to taste)
2 cups diced potatoes
1 bay leaf
2 cups half and half
20 ounce bag frozen sweet corn
1/2-1 lb. shrimp, shelled, and halved if large
chopped parsley for garnish
Brown vegetables, except potato, in butter or olive oil in large pot. Stir in the flour and seasonings and cook briefly (making a roux). Add the chicken stock and stir well. Add potatoes and bay leaf and cook until the potatoes are tender; remove bay leaf. Lastly add the corn, shrimp and half and half and simmer just until the shrimp are done. Ladle into bowls, sprinkle with parsley and serve with oyster crackers or crusty bread. Serves 8-10.
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Simple Corny Potato Chowder
3 slices bacon
1/2 cup chopped onion
1-1/2 cups diced celery
2 cups boiling water
2 cups diced raw potatoes
4 cups milk
2 cups fresh corn
2 tsp. salt
1-1/2 tsp. white pepper
3/4 tsp. lemon juice
Fry bacon until crisp; drain on paper towels and set aside. In bacon fat remaining in pan, sauté onion and celery until onion is limp and transparent. Add water and potatoes. Cook, covered, for 20 minutes or until potatoes are tender. Add milk, corn, salt and pepper. Cook 5-6 minutes, until corn is just tender. Stir in lemon juice. Garnish each serving with a sprinkling of crumbled bacon.
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Skillet Chicken Stew
1/3 cup flour
1/2 tsp. salt
dash pepper
1-1/2 lbs. boneless skinless chicken breasts, cut into 1" pieces
3 Tbsp. butter
1 medium onion, sliced
3 celery ribs, sliced
2 medium potatoes, peeled and cut into 3/4" cubes
3 medium carrots, sliced 1/4" thick
1 cup chicken broth
1/2 tsp. dried thyme
1 Tbsp. ketchup
1 Tbsp. cornstarch
Combine flour, salt and pepper in shallow bowl; coat chicken. In large skillet, melt butter; brown chicken. Add onion and celery; cook for 3 minutes. Stir in potatoes and carrots. Combine broth, thyme, ketchup and cornstarch; stir into skillet. Bring to a boil. Reduce heat; cover and simmer 15-20 minutes or until vegetables are tender. Serves 4-6.
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Tomato Parmesan Soup
2 oz. (1/2 cup) uncooked mini bow tie or rosamarina (rice-shaped pasta)
2 Tbsp. butter
1 medium onion, chopped
28-oz. can Italian plum tomatoes, undrained, cut up
1 cup water
1/3 cup whipping cream
1-1/3 oz. (1/3 cup) shredded fresh Parmesan cheese
Cook pasta to desired doneness as directed on package; drain. Meanwhile, melt butter in large saucepan over medium heat. Add onion; cook and stir 4 -5 minutes or until tender. Add tomatoes and water; simmer 10 minutes, stirring occasionally. Add cream; simmer 5 minutes. Add cooked pasta. If desired, add salt and pepper to taste. Top each serving with cheese. Serves 4.
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Tortellini Soup
1 Tbsp. butter
2 cups sliced mushrooms
1 garlic clove, minced
2 cups vegetable broth
14-1/2-oz. can Italian-style stewed tomatoes
3 cups frozen cheese tortellini
10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
pepper to taste
In large nonstick saucepan or Dutch oven, melt butter. Add mushrooms and garlic; cook until softened, 2-3 minutes. Add broth, tomatoes and 3 cups water; bring to a boil. Add tortellini; return to a boil. Reduce heat and simmer until tortellini are cooked, about 10 minutes. Stir in spinach and return to a boil. Season with pepper before serving. Serves 6.
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Vegetable-Cheddar Cheese Soup
1/2 cup butter
1 cup carrot, finely chopped
1/2 cup onion, finely chopped
1/2 cup celery, finely chopped
2 medium zucchini, cut into 2" strips
1/2 cup flour
1 tsp. dry mustard
2 cups chicken broth
2 cups half-and-half
3 cups shredded Cheddar cheese
Heat butter in Dutch oven until melted. Cook carrot, onion and celery in butter until softened. Stir in zucchini and cook about 2 minutes or until crisp-tender. Mix flour and mustard; stir into vegetable mixture. Gradually stir in chicken broth and half-and-half. Cook over medium heat, stirring constantly until mixture boils; boil 1 minute. Slowly stir in cheese until melted. Serves 8.
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