Cheddar-Potatoe Chowder

Here is a quick and easy soup/chowder, perfect for busy nights:

Ingredients: 

2 pkgs Bear Creek cheesy potatoe soup
2 cans of sweet corn
8-16oz diced ham (depending on your preference)

Directions:

Make Bear Creek soup per instructions
Add diced ham while soup is boiling
When soup is done/finsihced boiling, add 2 cans corn.

Serve with homemade or store bought rolls.  This soup is super yummy and kid friendly :)

This recipe makes 1 gallon of soup or approximately 16 cups; it can easily be halved for a smaller family.

Cheesy Vegetable Chowder

These are the measurements that easily feed my family of seven....this recipe could easily be halved if needed.

4 Tablespoons butter

1 cup chopped onion

2  cup finely chopped carrot

2 cups celery, finely chopped (feel free to add more celery if you like celery; I don't, so I don't add much)

2 Tablespoon minced garlic

8 cups chicken broth (I usually use a mixture of low-sodium chicken broth and broth made with chicken soup base because it gives it such nice flavor)

4 large baking potatoes, peeled and chopped

2 Tablespoon flour

1 cup water

1 1/3 cup milk

4 cups chopped broccoli

4 heaping cups shredded cheddar cheese

Melt the butter in a large soup pot. Add onions, carrots, and celery and saute over medium heat until tender. Add garlic and cook 1 or 2 additional minutes. Add chicken broth and potatoes, bring to a boil, and cook until potatoes are tender. Mix flour with water, add, and simmer until soup is slightly thickened. Add milk and broccoli and cook until broccoli is just tender and soup is heated through. Stir in cheese, allow to melt, and serve.

Recipe  From luluthebaker.blogspot.com

Slow cooker chicken taco stew (source spark people)

Ingredients 1 onion, chopped 1 16-oz can black beans 1 16-oz can kidney beans 1 16-oz can corn (drained) 1 8-oz can tomato sauce 2 14.5-oz cans diced tomatoes w/chilies 1 1.25-oz packet taco seasoning 1-2 boneless skinless chicken breasts Nutritional Info Fat: 0.8g Carbohydrates: 17.9g Calories:115.8 Protein: 7.8g Mix everything together in a slow cooker except chicken. Lay chicken on top and cover. Cook on low for 6-8 hours or on high for 3-4 hours. 30 minutes before serving, remove chicken and shred. Return chicken to slow cooker and stir in. This is good eaten with cheese, sour cream, or tortilla chips. Number of Servings: 14

Chicken noodle soup

8 cups water
8 tsp bullion
1 tsp poultry seasoning
salt and pepper to taste
2 cups diced chicken or turkey breast**
1 cup thinly sliced celery**
1 cup thinly sliced carrots**
2 cups of uncooked country egg noodles*, loosely  packed

In a large stock pot bring water and chicken bullion to boil.  Add diced chicken, celery, carrots, poultry seasoning, and salt and pepper.  Turn heat to medium and simmer 5 minutes.  Add noodles and simmer another 5-8 minutes (according to package directions)

* these are refrigerated, soft noodles (Smiths has them in the freezer section by the frozen dough)
**I generally use 3 cups chicken, 2 cups sliced carrots and the whole bunch of celery because I like lots of veggies :)
***If you want more broth, add 1 cup water to 1 tsp bullion

Ham and Potatoe soup

8 servings

Ingredients

• 3 1/2 cups peeled and diced potatoes (I use red unpeeled potatoes, diced)
• 1/3 cup diced celery
• 1/3 cup finely chopped onion
• 3/4 cup diced cooked ham
• 3 1/4 cups water
• 2 tablespoons chicken bouillon granules
• 1/2 teaspoon salt, or to taste
• 1 teaspoon ground white or black pepper, or to taste
• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• 2 cups milk
• **We add 1 can of corn sometimes too which is good.

Directions

1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Nutritional Information

Amount Per Serving Calories: 195 | Total Fat: 10.5g | Cholesterol: 30mgPowered by ESHA Nutrient Database

Crockpot Beef Stew

I love this recipe because you just dump and go, there is no chopping at all.  I was hesitant with the canned vegetables, but it turns out really good, its pretty healthy and all my kids love it.  I always double it (use 2 crock pots) because my kids eat several bowls each.

1 pound cubed beef stew meat

1 (15.25 ounce) can whole kernel corn, undrained

1 (15 ounce) can green beans

1 (15 ounce) can carrots with juice

1 (15 ounce) can sliced potatoes with juice

1 (28 ounce) can crushed tomatoes

1 (1.25 ounce) package beef with onion soup mix

salt and pepper to taste

Directions

1. Place meat, corn, green beans, carrots, potatoes, tomatoes, soup mix, and salt and pepper to taste into the slow cooker; stir to combine.
2. Cook on LOW for at least 6 hours. Add water if necessary.

Mimi's Cafe Corn Chowder

Ingredients
1/4 cup butter(1/2 a stick)
6 tablespoons chopped onion
3/4 cup diced celery
2 1/2 cups hot water
2 cups cubed potatoes (1/2 inch pieces)
3 cups frozen corn kernels, thawed
2 tablespoons sugar
2 teaspoons salt
1 dash white pepper, or black
3 tablespoons flour
1 quart half and half cream

Directions
Melt butter in large saucepan. Once melted add celery and onion and saute for 5 minutes (not til brown, just til soft).
Add water, potatoes, corn, sugar, salt and pepper, making sure water covers everything, adding more if not covered completely. Cover and simmer until potatoes are tender, usually about 30 minutes.
Whisk flour into 1 cup of the half and half and then stir into soup.
Add remaining half and half and simmer until soup is thickened to a creamy consistency (usually about 15 minutes).
Season to taste with additional salt and pepper if wanted. If the chowder is too thick, add some milk, if it is too thin, simmer for 5-10 minutes more.

White Bean Chili

5 Cans White Beans
4 Cups Chicken Broth
1 Large Onion Chopped
1 Large Can Diced Green Peppers
2 Teaspoon Ground Cumin
1 Bag frozen Corn
3 cups Chopped Cooked Chicken or Turkey



Saute your chopped onions in 1 Tablespoon Oil until soft. Add it to your Large pot of simmering Chicken Broth. Add three cans of drained Beans. Take the other 2 cans of beans and BLEND blend in your blender. Add them to the large pot! This is the perfect way to thicken your Chili! Combined the remaining ingredient and simmer for approximately 20-30 min or until the corn and chicken is heated throughout! Serves about 8!

Homemade Clam Chowder

1 cup onion chopped
1 cup celery chopped
2 cups potatoes chopped
3/4 cup flour
3/4 cup butter
2 pints half and half
1 1/2 tsp salt and pepper (each)
2 6.5oz cans clams (minced)
2 1/2 tsp vinegar

Add: onions, celery, and potatoes in large pan. Pour clam juice over them. Add just enough water to cover vegetables. Cook until Veggies are tender (Medium heat).

Add: 1 1/2 cartons of the half & half, clams, salt and pepper, vinegar and butter. Bring to a boil. Add thickener. (Thickener is 3/4cup flour mixed with the remainding 1/2 carton of the half & half).

Enjoy!

Note: I typically do not like anything seafood but I love this chowder, in fact my daughter claims it to be her favorite food. One adjustment to the recipe above that I make is I put the whole bundle of celery in (for more veggies in the soup).

Cheesy Potatoe soup w/ Bacon

In large pot combine:


4 cubes or 2 Tbs. granules Chicken bouillon
3 Cups hot water
5 cups diced potatoes
1 cup diced celery
1 cup chopped carrots
½ cup chopped onion
Cook above ingredients until tender.

In second pan melt butter and whisk in flour. Add the half and half and mix until smooth. Add Velveeta and grated cheese and mix until smooth and then add to vegetables.

¾ cup butter
¾ cup flour
8 oz cubed Velveeta
4 cups half and half
½ cup grated cheddar cheese
8 slices of bacon

Directions:
You can add milk to it after it is all cooked to make it a little thinner and it helps make it not as rich tasting.
You can also add about 8 slices of bacon, cut up and cooked, as you mix everything together.

Taco Soup

1# hamburger
1/2 cup chopped onion
1 16 oz. diced tomatoes undrained
1 16 oz. can kidney beans undrained
1 17 oz. can corn undrained
1 8 oz. can tomatoe sauce
1/4 tsp garlic salt
1/4 tsp oregano
1 tsp chili powder (or more)
1 tsp sugar
1/2 tsp salt
1/4 tsp cumin
grated cheese, sour cream and tortilla chips to top

Directions: Brown meat & Onion; drain. Add all other ingredients (except cheese, sour cream, and chips) and bring to a boil. Reduce heat and simmer for 15 minutes or longer. Serve with grated cheese, sour cream and tortilla chips.