We've had requests for the soup recipes so here they are...
Chicken Corn Chowder Soup – 30 minutes
Amy Ingram
2 T. butter
¼ c. chopped onion
¼ c. chopped celery
1 jalapeno pepper, seeded and minced
2 T. flour
3 c. 2% reduced fat milk
2 c. chopped roasted skinless, boneless chicken breasts, about 2 breast halves
1 ½ c. fresh or frozen corn kernels (about 3 ears).
1 tsp. chopped fresh thyme OR ¼ tsp. dried Thyme
¼ tsp. ground red pepper
1/8 tsp. salt
1 (14 ¾ ounce) can cream style corn
Melt the butter in a large dutch oven over medium heat. Add onion, celery and jalapeno. Cook for 3 minutes or until tender, stirring frequently. Add flour; cook 1 minute, stirring constantly. Stir in milk and remaining ingredients. Bring to a boil; cook until thick, about 5 minutes.
Broccoli Cheese Soup
Debbie Bell
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Pot #1
Pot #1
Ingredients:
2 qt. water 4 chopped carrots
3 T. Chicken bouillon 4 chopped potatoes
4 T. Flour 1 large onion
1 cup chopped celery
1 bunch fresh broccoli-add about 30 minutes prior to serving so it’s still a little firm
Directions:
Boil until vegetables are done.
Pot #2
Ingredients:
2 qts. ½ & ½ (or 1 qt milk & 1 qt. ½ & ½ )
1 jar cheese whiz
½ c. butter
Directions:
Heat until warm, add to the first pot.
Hamburger soup
1 lb. hamburger, browned in large kettle, drain off fat
2 cups cubed potatoes 3 medium carrots, diced
3/4 c. diced celery 1 quart canned tomatoes
2 medium onions, chopped 2 Tbsp. minced onion (I use more)
2 Tbs. mined green pepper 1 cup chopped green cabbage
1 small garlic button 1 tsp. Worcestershire sauce
1/4 c. pearl barley, raw rice or elbow macaroni
1 to 2 quarts water 1 can tomato soup, plus 1 can water
1 tsp. sugar 2 tsp. salt or to taste
1/4 tsp. pepper 1 large bay leaf
2 Tbs. dried parsley dash of allspice
Put all together and boil. Turn to simmer until vegetables are to desired tenderness.
