Corn Chowder Recipe
By : Scott | Comments (2) | November 05, 2011
In : Soup Recipes
I haven’t made soup in a while, so I think it is time to bring out the soup recipes. This is my best corn chowder soup recipe. Whenever I make this I enjoy several meals out of it. It is great for lunch or dinner. Corn chowder soup even tastes great reheated. With it being fall, it is time to be eating something that will get you warm. I hope you enjoy!
6 Medium Ears of Corn
5 Medium Potatoes (Peeled and Cubed)
1 Medium Onion (Sliced)
4 Tablespoons Butter
5 Cups Milk
8 Saltine Crackers (Crushed)
Salt & Pepper to Taste
In a large pot, fill with water and cook corn for about 12 minutes.
Remove the corn from the pot and place the onion and potatoes in the water.
Cook the onion and potatoes until soft.
Slice the corn from the cob and then add to the pot.
Add the milk and butter and bring the pot to a boil and let simmer for about 5 minutes.
Add salt and pepper to taste.
On a warm burner, cook let the soup cook for 30-60 minutes. Don’t let it get back to a boil.
Add the crackers 5 minutes prior to serving.
Ham and Potato Soup Recipe
By : Scott | Comments (1) | September 30, 2010
In : Soup Recipes
If you are in the mood for a tasty bowl of soup, try this ham and potato soup recipe. It takes a half hour or less to make and it’s so good you will go back for seconds. This ham and potato soup recipe makes about 8 servings.
3/4 cup cooked ham (diced)
3 1/2 cups potatoes (peeled and diced)
2 tablespoons chicken bouillon granules
1/3 cup celery (diced)
5 tablespoons butter
5 tablespoons of all purpose flour
1/3 cup onion (finely chopped)
2 cups milk (2%)
1/2 tablespoon salt (more or less salt to taste)
1 tablespoon balck pepper (more or less pepper to taste)
3 1/4 cups water
Take a stockpot and pour in the water.
Add the potatoes, ham, and celery to the pot.
Bring the pot to a boil over medium heat for about 15 minutes or until the potatoes become tender.
Now add in the chicken bouillon, sal, and pepper and stir.
Take a saucepan and over medium heat, met the butter.
Add the flour to the saucepan and stir until it thickens.
Add in the milk to the saucepan and continue stirring so lumps do not form.
Continue stirring for about 4 minutes over medium heat until thick.
Pour the contents of the saucepan into the stockpot and stir.
When the soup is thoroughly heated you may serve.
If you haven’t been feeling well, nothing makes you feel better like a bowl of chicken noodle soup. Even if you are feeling well, fall and winter are around the corner and soup can hit the spot to warm you up. This is a pretty basic classic chicken noodle soup recipe that you are should enjoy!
3 pounds of chicken breast (skinless, cut into small pieces)
1/2 cup white onion (chopped)
2 carrots (peeled and chopped into small pieces)
2 celery stalks (chopped into small pieces)
16 cups of canned chicken broth (low-salt)
1/4 stick butter (about 2 tablespoons)
1 cup mushrooms (sliced)
1/2 cup parsley (chopped)
1 tablespoon lemon juice
8 ounces of dried egg noodles (wide noodles)
Put the chicken and chicken broth in a large pot.
Bring contents to a boil.
Reduce the heat down to a simmer and partially cover the pot until the chicken is cooked thoroughly. This should take about 20 minutes.
Since we are using chicken breast there should be no fat on top of the broth. If there is, simply spoon it off.
Add carrots, celery, and onions. Let the vegetables simmer until they soften. This should take about 8 minutes.
In a large skillet using medium heat, melt 1/4 stick of butter (2 tablespoons). Add the mushrooms in the skillet and saute them until they brown. This should take roughly 5 minutes.
In the pot stir in the lemon juice.
Add the mushrooms from the skillet to the pot.
Stir in the parsely and then the dried egg noodles.
Let the pot simmer until the noodles are tender. This shoudl tkae about 5 minutes.
With salt and pepper, season the soup to taste.
I have a great chicken stew recipe for you stew lovers. Fall is around the corner and winter won’t be too far behind. Nothing is better than a nice hot bowl of chicken stew!
1 onion, chopped
4 large potatoes (chopped)
½ teaspoon salt
3 tablespoons of tomato paste
½ teaspoon ground black pepper (to taste)
¼ teaspoon garlic powder (to taste)
½ cup water
4 skinless, boneless chicken breast halves, in small pieces
¼ teaspoon ground turmeric
You will need a big pot. Place the onions, carrots, potatoes, and chicken inside.
Add the water.
Dissolve the tomato paste in the water.
Add the salt and tumeric as well as pepper and garlic powder (to taste).
Set stove to a low to medium heat and let it simmer for an hour to an hour and a half.
Spicy Chili Recipe
By : Scott | Comments (1) | November 26, 2009
In : Beef Recipes, Soup Recipes
For those Chili lovers out there. I found this great tasty spicy chili recipe that will soon be a favorite for you.
1 Small Can Tomato Paste
3 (15 oz.) Cans Tomato Sauce
1 Large Can Stewed Tomatoes
1 Green Pepper (diced)
1 Onion (diced)
3 Jalepeno Peppers (diced)
1 lb Ground beef
2 tsp Chilli Powder
Chayenne pepper (to taste)
1 Can Kidney or Red Beans
Brown beef, peppers, and onion first. After that, drain off any grease. Stir in the rest
of the ingredients and add the beans last.
Bring to a boil, and reduce heat to very low. For about an hour, cook with the lid off the pot. Then cook 1 hour with the lid on. Cook on very low!
Grated cheese on top is always a good addition!