This is a hearty chowder that is sure to keep you warm on the chilly autumn evenings! Serve with a toasted french baguette, in bread bowls, or make up a batch of Oatmeal Dinner Rolls. It makes a large batch but you can freeze some leftovers for later.
Corn Chowder
3/4 C butter
1 yellow onion, chopped
1 clove garlic, minced
3/4 C all-purpose flour
1 1/2 tsp salt
1/2 tsp fresh ground pepper
3 large russet potatoes, baked*, peeled and cubed
1 lb bacon, cooked and crumbled
1 16-oz package frozen corn, thawed
4 1/2 cups whole milk
1 C chicken broth
1 C cheddar cheese, grated
1/2 C sour cream
Melt butter in a large pot over medium heat. Add onion and garlic and cook until onion is tender, about 5 minutes. Whisk in flour, salt and pepper. Cook and stir 1 minute. Gradually add milk and chicken broth while whisking. Stir in bacon, potatoes and corn. Heat until thickened, about 20 minutes, stirring frequently. Stir in cheese and sour cream just before serving.
Submitted by Gwen: Save time by "baking" potatoes in the microwave. Scrub skins and pierce potatoes with a fork. Microwave on High for about 8 minutes. It's okay if they aren't completely baked, the will finish cooking in the chowder.
Oatmeal Dinner Rolls
2 C water
1 C quick-cooking oats
3 Tbs butter
1 pkg (2 1/4 tsp) active dry yeast
1/3 C warm water (110-115 degrees)
1/3 C brown sugar
1 Tbs sugar
1 1/2 tsp salt
4 3/4 - 5 1/4 C all-purpose flour
In a small saucepan, bring water to a boil; add oats and butter. Cook and stir 1 minute. Remove from heat; cool to lukewarm. In a large mixing bowl dissolve yeast in warm water. Add the oatmeal mixture, sugars, salt and 4 cups flour, beat until smooth. Add enough flour to form a soft dough. Turn onto a floured board and knead until smooth and elastic. Place in a greased bowl, turn once to coat. Cover and let rise until doubled, about an hour. Gently punch down dough and let rest 10 minutes. Grease two 9-in round baking pans. Shape dough into 18 balls and place 9 in each pan. Cover and let rise until doubled, about 45 minutes. Bake at 350 degrees for 20-25 minutes or until golden brown. Butter tops if desired. Remove from pans and place one wire racks to cool.
Showing posts with label Chowders. Show all posts
Showing posts with label Chowders. Show all posts
October 1, 2010
January 9, 2010
Chicken Gnocchi Soup
1/3 cup butter
2 cloves of minced garlic
1 lb. chicken cubed or large chunks
1/3 cup flour
1/2 carrot shredded
1 stick of celery shredded
1/4 cup onion shredded
1/2 cup fresh spinach torn in pieces (optional)
2 cups whole milk
2 cups heavy cream
3 chicken bullion cubes
Cracked pepper to taste
17.6 oz. of Gnocchi (I found mine in the pasta aisle at Walmart)
On medium heat melt butter in a soup pot, add in the garlic and sautee. Add your chicken and cook through out. Add flour and mix well until the flour is cooked into the chicken. Next, add your milk and heavy cream. Then add the veggies(Carrots, Celery, Onion, Spinach). Add bullion cubes. Add your Gnocchi last, it takes 3-4 min. to cook throughout. Continue cooking until soup thickens, stirring occasionally. Cover and simmer for 10 minutes.
Submitted by Shanae: Ohhh my goodness this turned out fabulous and is so great for cold, frigid, blustery days. It is similar to the newest Olive Garden soup, but in my opinion not nearly as salty and much creamier. It's almost like a chowder.
2 cloves of minced garlic
1 lb. chicken cubed or large chunks
1/3 cup flour
1/2 carrot shredded
1 stick of celery shredded
1/4 cup onion shredded
1/2 cup fresh spinach torn in pieces (optional)
2 cups whole milk
2 cups heavy cream
3 chicken bullion cubes
Cracked pepper to taste
17.6 oz. of Gnocchi (I found mine in the pasta aisle at Walmart)
On medium heat melt butter in a soup pot, add in the garlic and sautee. Add your chicken and cook through out. Add flour and mix well until the flour is cooked into the chicken. Next, add your milk and heavy cream. Then add the veggies(Carrots, Celery, Onion, Spinach). Add bullion cubes. Add your Gnocchi last, it takes 3-4 min. to cook throughout. Continue cooking until soup thickens, stirring occasionally. Cover and simmer for 10 minutes.
Submitted by Shanae: Ohhh my goodness this turned out fabulous and is so great for cold, frigid, blustery days. It is similar to the newest Olive Garden soup, but in my opinion not nearly as salty and much creamier. It's almost like a chowder.
October 15, 2008
More Soups, Stews and Chowders
Tortilla Soup
2 Tbs. cooking oil
1 medium onion, chopped
1 can (4 oz) chopped green chilies
4 cloves garlic, minced
1 can (28 oz) cut tomatoes
1 can (14 1/2oz) beef consommé
1 can (14 1/2oz) chicken broth
1 can (10oz) tomato soup
1 c. water
1 Tbs. ground cumin
2 tsp. oregano
1 tsp. coriander
2 Tbs. finely chopped cilantro (fresh if possible)
1 can (15 oz.) black beans or corn, drained (I use one of both)
1 Tbs. lemon or lime juice
1 c. cooked chicken, cut in cubes
Sauté onion and chilies in oil until tender. Add minced garlic and heat briefly. Do not allow garlic to brown. Transfer to stockpot. Add remaining ingredients and simmer uncovered for 1 hour. Top each serving with grated cheese, sour cream, avocado, chopped green onions olives, or cilantro as desired. Make a day ahead and reheat for extra flavor. Can serve with chips or tortillas.
Submitted by Merianne
Cheesy Baked Potato Soup
2/3 c. butter
2/3 c. flour or up to 1 cup
7 c. warm milk
4 large potatoes, baked, skinned and cubed
4 green onions, sliced
12 strips of bacon, cooked and crumbled
1 ¼ c. sharp cheddar cheese
1 c. sour cream
3 tsp salt
2 tsp pepper
Bake potatoes in advance. Warm the milk. In a large pot melt the butter until it begins to bubble, but do not burn it. Add flour, stirring constantly, until well mixed. Gradually add the milk to the flour mixture making a roux. Stir constantly until thickened, add extra flour as needed. Add potatoes and onions. Bring to a boil, stirring constantly. Reduce heat and simmer for 10 minutes. Add bacon, cheese, sour cream, salt and pepper. Stir until cheese is completely melted.
Submitted by Patty
Chicken Stew with Raisin Dumplings
In a large pot or crockpot combine:
4 cups water
1 large chicken breast
1 tsp chopped onion
1/8 tsp garlic powder
1/4 tsp sage
1/4 tsp thyme
1/2 tsp parsley
Bring to a boil, reduce heat, and simmer for 4 hours in crockpot or 2 hours on stove. Remove bones from chicken; put large bones back in pot and simmer for an additional 2 hours to increase flavor and texture of stock. Remove bones and discard. Mix 3/4 c. flour with 1 c. water until creamy. Stir into broth slowly to prevent lumps. Simmer for 30 minutes, or until thickened.
To make dumplings: Mix 1 ½ c. flour, 2 tsp baking powder, 1 tsp minced parsley, ½ tsp salt, and 1/8 tsp nutmeg. Add ½ c. raisins, 2/3 c. milk, 1 slightly beaten egg, 2 Tblsp cooking oil, and stir. Drop dumplings by the spoonful into hot liquid, simmer for 30 minutes or until done. Use ½ dumpling recipe for smaller crockpots or for ½ chicken stew recipe.
Submitted by Sarah
Butternut Squash Soup
1 large butternut squash
3/4 c. carrots, diced
3/4 c. celery, chopped
1/2 onion chopped
2 Tblsp. butter
2 cans of pears
3 c. chicken broth
1/8 tsp. nutmeg
1/4 tsp. cinnamon
Salt and pepper to taste
1/2 c. milk
Hazelnut creamer (optional)
Cut squash in half lengthwise, scoop out the seeds. Bake 45 minutes at 350 degrees until soft. Meanwhile, sauté carrots, celery, and onion in butter until soft. Blend all ingredients together (it may take two batches) heat and serve with a swirl of hazelnut creamer.
Submitted by Merianne
Beef Stew
3 lbs stew meat, cut in chunks
4 medium potatoes, cubed
5 carrots, sliced (or use a bag of mini carrots)
1 can cream of celery soup
1 can cream of mushroom soup
1 can golden mushroom soup
1 package dry onion soup mix
1 soup can water
Mix all ingredients. Place in a heavy oven-proof pot. Cover. Bake @275 for 6 hours. Or, place the ingredients in a crock pot and let it cook all day.
Submitted by Patty
Baked Potato Soup
4 large baked potatos, cooled, peeled and cubed
2/3 c butter
2/3 c flour
3/4 tsp salt
1/4 tsp white pepper
6 cups milk
8 oz sour cream
1/4 cup sliced, green onions
10 bacon strips, cooked and crumbled
1 cup shredded cheddar
Heat butter, flour, salt and pepper in a large saucepan and stir until smooth. Add milk and slowly bring to a boil, stirring frequently. Boil 2 minutes and remove from heat. Whisk in sour cream until smooth. Add potatoes. Garnish individual servings with onions, bacon, and cheese.
Submitted by Gwen
Vegetable Cheese Soup
3-4 large carrots, sliced
3 stalks celery, chopped
1 large onion, diced
2-3 large potatoes, diced
8 oz. fresh or frozen broccoli
1 1/2 sticks margarine or butter
3/4 cup flour
7 chicken bullion cubes
8 oz jar Cheeze Whiz
Boil & simmer carrots, celery, potatoes, & onions for 8 minutes. Add broccoli and bring to a boil again. Cook until tender. Drain and save liquid. Dissolve bullion cubes in liquid. Melt margarine, stir in flour until smooth. Add vegetable liquid on low to medium heat until thick. Blend in Cheeze Whiz until smooth. Add vegetables. Season w/ pepper. Serves 8-10.
Submitted by Sandi
Clam Chowder
13 oz minced clams
1 c onion - chopped
1 c celery - diced
2 c potatoes - diced
3/4 c butter
3/4 c flour
2 c half/half (can use milk)
2 c milk
1/2 tsp. sugar
1 1/2 tsp salt and pepper
Drain juice from clams and pour over veggies in saucepan. Add enough water to barely cover and simmer covered over medium heat until the potatoes are done. Melt butter and flour and cook 2 min. Add cream and milk and cook and stir until smooth and thick. Add undrained veggies, clams, sugar and salt/pepper, and heat thoroughly.
Submitted by Anne-Marie
Taco Soup
Time: approximately 30-40 minutes
Servings: approximately 10-12 servings
1 lb ground beef
4 stalks celery, sliced
1 large onion, finely chopped
1 large green pepper
2 cans pinto beans
2 cans kidney beans
2 cans black beans
1 can olives, sliced
1 can corn (optional)
2 quarts tomatoes, diced
1/3 cup chili powder
1 tsp cumin
1 tsp garlic powder
salt & pepper to taste
cheddar cheese, shredded
1 bag frito chips
sour cream
Brown ground beef with celery, onion, and green pepper. Add salt and pepper to taste. Drain the grease from ground beef. Combine beef/vegetable mix with beans, olives, tomatoes, and spices in large pot. Heat all ingredients to a boil, then simmer for 5-10 minutes. Serve warm with shredded cheddar cheese, frito chips and a dollop of sour cream. Freeze any leftovers for a rainy day.
Submitted by Alisha
2 Tbs. cooking oil
1 medium onion, chopped
1 can (4 oz) chopped green chilies
4 cloves garlic, minced
1 can (28 oz) cut tomatoes
1 can (14 1/2oz) beef consommé
1 can (14 1/2oz) chicken broth
1 can (10oz) tomato soup
1 c. water
1 Tbs. ground cumin
2 tsp. oregano
1 tsp. coriander
2 Tbs. finely chopped cilantro (fresh if possible)
1 can (15 oz.) black beans or corn, drained (I use one of both)
1 Tbs. lemon or lime juice
1 c. cooked chicken, cut in cubes
Sauté onion and chilies in oil until tender. Add minced garlic and heat briefly. Do not allow garlic to brown. Transfer to stockpot. Add remaining ingredients and simmer uncovered for 1 hour. Top each serving with grated cheese, sour cream, avocado, chopped green onions olives, or cilantro as desired. Make a day ahead and reheat for extra flavor. Can serve with chips or tortillas.
Submitted by Merianne
Cheesy Baked Potato Soup
2/3 c. butter
2/3 c. flour or up to 1 cup
7 c. warm milk
4 large potatoes, baked, skinned and cubed
4 green onions, sliced
12 strips of bacon, cooked and crumbled
1 ¼ c. sharp cheddar cheese
1 c. sour cream
3 tsp salt
2 tsp pepper
Bake potatoes in advance. Warm the milk. In a large pot melt the butter until it begins to bubble, but do not burn it. Add flour, stirring constantly, until well mixed. Gradually add the milk to the flour mixture making a roux. Stir constantly until thickened, add extra flour as needed. Add potatoes and onions. Bring to a boil, stirring constantly. Reduce heat and simmer for 10 minutes. Add bacon, cheese, sour cream, salt and pepper. Stir until cheese is completely melted.
Submitted by Patty
Chicken Stew with Raisin Dumplings
In a large pot or crockpot combine:
4 cups water
1 large chicken breast
1 tsp chopped onion
1/8 tsp garlic powder
1/4 tsp sage
1/4 tsp thyme
1/2 tsp parsley
Bring to a boil, reduce heat, and simmer for 4 hours in crockpot or 2 hours on stove. Remove bones from chicken; put large bones back in pot and simmer for an additional 2 hours to increase flavor and texture of stock. Remove bones and discard. Mix 3/4 c. flour with 1 c. water until creamy. Stir into broth slowly to prevent lumps. Simmer for 30 minutes, or until thickened.
To make dumplings: Mix 1 ½ c. flour, 2 tsp baking powder, 1 tsp minced parsley, ½ tsp salt, and 1/8 tsp nutmeg. Add ½ c. raisins, 2/3 c. milk, 1 slightly beaten egg, 2 Tblsp cooking oil, and stir. Drop dumplings by the spoonful into hot liquid, simmer for 30 minutes or until done. Use ½ dumpling recipe for smaller crockpots or for ½ chicken stew recipe.
Submitted by Sarah
Butternut Squash Soup
1 large butternut squash
3/4 c. carrots, diced
3/4 c. celery, chopped
1/2 onion chopped
2 Tblsp. butter
2 cans of pears
3 c. chicken broth
1/8 tsp. nutmeg
1/4 tsp. cinnamon
Salt and pepper to taste
1/2 c. milk
Hazelnut creamer (optional)
Cut squash in half lengthwise, scoop out the seeds. Bake 45 minutes at 350 degrees until soft. Meanwhile, sauté carrots, celery, and onion in butter until soft. Blend all ingredients together (it may take two batches) heat and serve with a swirl of hazelnut creamer.
Submitted by Merianne
Beef Stew
3 lbs stew meat, cut in chunks
4 medium potatoes, cubed
5 carrots, sliced (or use a bag of mini carrots)
1 can cream of celery soup
1 can cream of mushroom soup
1 can golden mushroom soup
1 package dry onion soup mix
1 soup can water
Mix all ingredients. Place in a heavy oven-proof pot. Cover. Bake @275 for 6 hours. Or, place the ingredients in a crock pot and let it cook all day.
Submitted by Patty
Baked Potato Soup
4 large baked potatos, cooled, peeled and cubed
2/3 c butter
2/3 c flour
3/4 tsp salt
1/4 tsp white pepper
6 cups milk
8 oz sour cream
1/4 cup sliced, green onions
10 bacon strips, cooked and crumbled
1 cup shredded cheddar
Heat butter, flour, salt and pepper in a large saucepan and stir until smooth. Add milk and slowly bring to a boil, stirring frequently. Boil 2 minutes and remove from heat. Whisk in sour cream until smooth. Add potatoes. Garnish individual servings with onions, bacon, and cheese.
Submitted by Gwen
Vegetable Cheese Soup
3-4 large carrots, sliced
3 stalks celery, chopped
1 large onion, diced
2-3 large potatoes, diced
8 oz. fresh or frozen broccoli
1 1/2 sticks margarine or butter
3/4 cup flour
7 chicken bullion cubes
8 oz jar Cheeze Whiz
Boil & simmer carrots, celery, potatoes, & onions for 8 minutes. Add broccoli and bring to a boil again. Cook until tender. Drain and save liquid. Dissolve bullion cubes in liquid. Melt margarine, stir in flour until smooth. Add vegetable liquid on low to medium heat until thick. Blend in Cheeze Whiz until smooth. Add vegetables. Season w/ pepper. Serves 8-10.
Submitted by Sandi
Clam Chowder
13 oz minced clams
1 c onion - chopped
1 c celery - diced
2 c potatoes - diced
3/4 c butter
3/4 c flour
2 c half/half (can use milk)
2 c milk
1/2 tsp. sugar
1 1/2 tsp salt and pepper
Drain juice from clams and pour over veggies in saucepan. Add enough water to barely cover and simmer covered over medium heat until the potatoes are done. Melt butter and flour and cook 2 min. Add cream and milk and cook and stir until smooth and thick. Add undrained veggies, clams, sugar and salt/pepper, and heat thoroughly.
Submitted by Anne-Marie
Taco Soup
Time: approximately 30-40 minutes
Servings: approximately 10-12 servings
1 lb ground beef
4 stalks celery, sliced
1 large onion, finely chopped
1 large green pepper
2 cans pinto beans
2 cans kidney beans
2 cans black beans
1 can olives, sliced
1 can corn (optional)
2 quarts tomatoes, diced
1/3 cup chili powder
1 tsp cumin
1 tsp garlic powder
salt & pepper to taste
cheddar cheese, shredded
1 bag frito chips
sour cream
Brown ground beef with celery, onion, and green pepper. Add salt and pepper to taste. Drain the grease from ground beef. Combine beef/vegetable mix with beans, olives, tomatoes, and spices in large pot. Heat all ingredients to a boil, then simmer for 5-10 minutes. Serve warm with shredded cheddar cheese, frito chips and a dollop of sour cream. Freeze any leftovers for a rainy day.
Submitted by Alisha
October 13, 2008
Soups, Stews and Chowders
Egg Drop Soup
4 c. chicken broth
2 eggs
½-1 tsp sugar
2 tsp soy sauce
2-3 green onions, sliced
Beat eggs slightly. Put chicken broth, soy sauce and sugar in a saucepan and bring to a boil. Turn heat off. Slowly pour in the beaten eggs, stirring constantly, until they form long threads. Season with salt, pepper and green onions. Makes 4-6 servings.
Submitted by Alison
Chicken Chowder
2 lbs. chicken breast
1 c. onion
1 c. celery
2-4 c. potatoes, diced
¾ c. butter or margarine
¾ cup flour
2 cans evaporated milk
1 ½ tsp salt
1 ½ Tblsp. vinegar
Boil chicken in water-filled pan until done. Remove chicken and shred, but keep broth in pan. Add onion, celery and potatoes to broth and cook until tender. Drain broth from veggies.
In a separate pan, melt butter; add flour and heat until mixture is bubbling. Add milk and salt and stir until mixture is very thick. Add sauce to veggies; stir in chicken. Add vinegar and mix well. Salt and pepper to taste. Serve in a bread bowl.
Submitted by Alison
Cheesy Vegetable Soup
Potatoes
Celery
Onion
Carrots
Broccoli
½ c. milk
1 can cream of soup (whatever kind you have)
1 chicken bullion cube
1 Tblsp. butter
Dash celery salt
Dash seasoning salt
1/3 block Velveeta cheese, cubed
Peel and dice potatoes for # of people serving. Chop up onion, celery, carrots, and broccoli. Use as much or as little of the different veggies as you would like. Cover with water and add 1 tsp salt. Boil until tender. Reduce temperature to low. Add milk, soup, bullion cube, butter, celery salt, seasoning salt. Then add Velveeta cheese. Adding cooked chicken to this soup is an option. This soup holds really well in a bread bowl.
Submitted by Lyndsey
Taco Soup
Ground beef and onion - browned. (amount can be varied according to taste)
1 can corn, undrained
1 can kidney beans, undrained
1 can stewed tomatoes
1 can (8 oz) tomato sauce
1 pkg. taco seasoning
Combine all ingredients in pan. Add a little water if soup is to too thick. Simmer 15 minutes. Serve with cheese, tortilla chips and sour cream. No spoon required, just use the tortilla chips (my daughter loves eating this soup).
Submitted by Lyndsey
Clam Chowder
1 c. diced onion
2 c. diced potatoes - (can use 3)
1 c. chopped celery - (can use 2)
2 cans minced clams (6 1/2 oz.)
3/4 c. butter
3/4 c. flour
1 qt half & half - (or 1pt half and half/1pt milk)
1 ½ tsp salt
½ tsp sugar and a little pepper
Drain clams and put juice with vegetables and add just enough water to barely cover. Add salt and boil for 15 minutes or until tender. Add butter, sugar and pepper to taste. Combine half & half and flour, whisk until smooth. Add mixture to soup. Simmer for 20 minutes until thick.
Submitted by Lyndsey
4 c. chicken broth
2 eggs
½-1 tsp sugar
2 tsp soy sauce
2-3 green onions, sliced
Beat eggs slightly. Put chicken broth, soy sauce and sugar in a saucepan and bring to a boil. Turn heat off. Slowly pour in the beaten eggs, stirring constantly, until they form long threads. Season with salt, pepper and green onions. Makes 4-6 servings.
Submitted by Alison
Chicken Chowder
2 lbs. chicken breast
1 c. onion
1 c. celery
2-4 c. potatoes, diced
¾ c. butter or margarine
¾ cup flour
2 cans evaporated milk
1 ½ tsp salt
1 ½ Tblsp. vinegar
Boil chicken in water-filled pan until done. Remove chicken and shred, but keep broth in pan. Add onion, celery and potatoes to broth and cook until tender. Drain broth from veggies.
In a separate pan, melt butter; add flour and heat until mixture is bubbling. Add milk and salt and stir until mixture is very thick. Add sauce to veggies; stir in chicken. Add vinegar and mix well. Salt and pepper to taste. Serve in a bread bowl.
Submitted by Alison
Cheesy Vegetable Soup
Potatoes
Celery
Onion
Carrots
Broccoli
½ c. milk
1 can cream of soup (whatever kind you have)
1 chicken bullion cube
1 Tblsp. butter
Dash celery salt
Dash seasoning salt
1/3 block Velveeta cheese, cubed
Peel and dice potatoes for # of people serving. Chop up onion, celery, carrots, and broccoli. Use as much or as little of the different veggies as you would like. Cover with water and add 1 tsp salt. Boil until tender. Reduce temperature to low. Add milk, soup, bullion cube, butter, celery salt, seasoning salt. Then add Velveeta cheese. Adding cooked chicken to this soup is an option. This soup holds really well in a bread bowl.
Submitted by Lyndsey
Taco Soup
Ground beef and onion - browned. (amount can be varied according to taste)
1 can corn, undrained
1 can kidney beans, undrained
1 can stewed tomatoes
1 can (8 oz) tomato sauce
1 pkg. taco seasoning
Combine all ingredients in pan. Add a little water if soup is to too thick. Simmer 15 minutes. Serve with cheese, tortilla chips and sour cream. No spoon required, just use the tortilla chips (my daughter loves eating this soup).
Submitted by Lyndsey
Clam Chowder
1 c. diced onion
2 c. diced potatoes - (can use 3)
1 c. chopped celery - (can use 2)
2 cans minced clams (6 1/2 oz.)
3/4 c. butter
3/4 c. flour
1 qt half & half - (or 1pt half and half/1pt milk)
1 ½ tsp salt
½ tsp sugar and a little pepper
Drain clams and put juice with vegetables and add just enough water to barely cover. Add salt and boil for 15 minutes or until tender. Add butter, sugar and pepper to taste. Combine half & half and flour, whisk until smooth. Add mixture to soup. Simmer for 20 minutes until thick.
Submitted by Lyndsey
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