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Soups and Stews and Chili
- Thread starter judyb57
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BEEF STEW CROCKPOT
2 lbs. stew meat
1/4 c. flour
1 1/2 tsp. salt
1/2 tsp. pepper
1 1/2 c. beef broth
Onion, diced
1 tsp. Worcestershire sauce
1 bay leaf
1 tsp. paprika
4 carrots, sliced
3 potatoes, sliced
1 stalk celery, sliced
Place meat in crockpot, mix flour, salt and pepper and pour
over meat. Stir and coat meat with flour. Add remaining
ingredients and stir to mix well. Cook and cover. Low 9
hours. High 5 hours.
2 lbs. stew meat
1/4 c. flour
1 1/2 tsp. salt
1/2 tsp. pepper
1 1/2 c. beef broth
Onion, diced
1 tsp. Worcestershire sauce
1 bay leaf
1 tsp. paprika
4 carrots, sliced
3 potatoes, sliced
1 stalk celery, sliced
Place meat in crockpot, mix flour, salt and pepper and pour
over meat. Stir and coat meat with flour. Add remaining
ingredients and stir to mix well. Cook and cover. Low 9
hours. High 5 hours.
MotelPrisoner
Lifetime Streaker
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- Messages
- 1,071
Zippy Chicken Corn Chowder
Ingredients
2 pounds boneless, skinless chicken breasts, cubed
4 tablespoons butter or margarine, divided
1 large sweet red pepper, chopped
2 medium leeks, chopped or 1 small onion, chopped
3 tablespoons all-purpose flour
1 tablespoon paprika
4 cups chicken broth
2 medium potatoes, cubed
4 cups frozen corn
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon hot pepper sauce
1 cup half-and-half
Directions
1.In a soup kettle or Dutch oven, saute chicken in 2 tablespoons butter until lightly browned; set aside and keep warm. In the same pan, saute the red pepper in remaining butter until tender. Add the leeks; cook for 1 minute. Stir in the flour and paprika until blended. Gradually stir in the broth. Add the potatoes; bring to a boil.
2.Reduce heat; cover and simmer for 15 minutes or until the potatoes are tender.
3.Stir in corn, Worcestershire sauce, salt, hot pepper sauce and reserved chicken; bring to a boil. Reduce heat. Cook, uncovered, for 5-8 minutes or until corn is tender, stirring occasionally. Stir in cream and heat through (do not boil).
Ingredients
2 pounds boneless, skinless chicken breasts, cubed
4 tablespoons butter or margarine, divided
1 large sweet red pepper, chopped
2 medium leeks, chopped or 1 small onion, chopped
3 tablespoons all-purpose flour
1 tablespoon paprika
4 cups chicken broth
2 medium potatoes, cubed
4 cups frozen corn
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon hot pepper sauce
1 cup half-and-half
Directions
1.In a soup kettle or Dutch oven, saute chicken in 2 tablespoons butter until lightly browned; set aside and keep warm. In the same pan, saute the red pepper in remaining butter until tender. Add the leeks; cook for 1 minute. Stir in the flour and paprika until blended. Gradually stir in the broth. Add the potatoes; bring to a boil.
2.Reduce heat; cover and simmer for 15 minutes or until the potatoes are tender.
3.Stir in corn, Worcestershire sauce, salt, hot pepper sauce and reserved chicken; bring to a boil. Reduce heat. Cook, uncovered, for 5-8 minutes or until corn is tender, stirring occasionally. Stir in cream and heat through (do not boil).
Last edited:
Homemade Turkey Soup Recipe
Ingredients
1 leftover turkey carcass (from a 10- to 12-pound turkey)
2 quarts water
1 medium onion, halved
1/2 teaspoon salt
2 bay leaves
1 cup chopped carrots
1 cup uncooked long grain rice
1/3 cup chopped celery
1/4 cup chopped onion
1 can (10-3/4 ounces) condensed cream of chicken or cream of mushroom soup, undiluted
Directions
Place the turkey carcass in a stockpot; add the water, onion, salt and bay leaves. Slowly bring to a boil over low heat; cover and simmer for 2 hours.
Remove carcass; cool. Strain broth and skim off fat. Discard onion and bay leaves. Return broth to the pan. Add the carrots, rice, celery and chopped onion; cover and simmer until rice and vegetables are tender.
Remove turkey from bones; discard bones and cut turkey into bite-size pieces. Add turkey and cream soup to broth; heat through. Yield: 8-10 servings (about 2 quarts).
Ingredients
1 leftover turkey carcass (from a 10- to 12-pound turkey)
2 quarts water
1 medium onion, halved
1/2 teaspoon salt
2 bay leaves
1 cup chopped carrots
1 cup uncooked long grain rice
1/3 cup chopped celery
1/4 cup chopped onion
1 can (10-3/4 ounces) condensed cream of chicken or cream of mushroom soup, undiluted
Directions
Place the turkey carcass in a stockpot; add the water, onion, salt and bay leaves. Slowly bring to a boil over low heat; cover and simmer for 2 hours.
Remove carcass; cool. Strain broth and skim off fat. Discard onion and bay leaves. Return broth to the pan. Add the carrots, rice, celery and chopped onion; cover and simmer until rice and vegetables are tender.
Remove turkey from bones; discard bones and cut turkey into bite-size pieces. Add turkey and cream soup to broth; heat through. Yield: 8-10 servings (about 2 quarts).
Garden Harvest Chicken Stew
3 -4 boneless, skinless chicken breasts, cubed
6 - medium regular or Yukon Gold potatoes, peeled and cubed
4 - large carrots, peeled and sliced thin
1 - cup fresh or frozen green beans
1 - zucchini squash, cut
1/2 - medium onion, chopped
3 - cups chicken broth
1 - chicken bouillon cube
1 - 6 oz can tomato paste
salt and pepper to taste
1/4 - cup cold water
3 - tablespoons cornstarch
2 - tablespoons olive oil
Cut the chicken into bite size pieces. In a large skillet add the olive oil. Add the chicken and sprinkle with salt and pepper to taste. Saute the chicken until lightly browned. Set aside when done.
In a large slow cooker, combine the rest of the ingredients except for the zucchini, cold water and cornstarch. Mix well and cook on low for 6-7 hours (or high for 4 hours). The last two hours of cooking add the zucchini.
When all the vegetables are all soft, in a separate bowl mix together the cold water and cornstarch, stirring until smooth. Stir into the stew and cook for an additional 20 minutes or until the sauce thickens.
3 -4 boneless, skinless chicken breasts, cubed
6 - medium regular or Yukon Gold potatoes, peeled and cubed
4 - large carrots, peeled and sliced thin
1 - cup fresh or frozen green beans
1 - zucchini squash, cut
1/2 - medium onion, chopped
3 - cups chicken broth
1 - chicken bouillon cube
1 - 6 oz can tomato paste
salt and pepper to taste
1/4 - cup cold water
3 - tablespoons cornstarch
2 - tablespoons olive oil
Cut the chicken into bite size pieces. In a large skillet add the olive oil. Add the chicken and sprinkle with salt and pepper to taste. Saute the chicken until lightly browned. Set aside when done.
In a large slow cooker, combine the rest of the ingredients except for the zucchini, cold water and cornstarch. Mix well and cook on low for 6-7 hours (or high for 4 hours). The last two hours of cooking add the zucchini.
When all the vegetables are all soft, in a separate bowl mix together the cold water and cornstarch, stirring until smooth. Stir into the stew and cook for an additional 20 minutes or until the sauce thickens.
MotelPrisoner
Lifetime Streaker
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Venison Chili
Ingredients
4 tablespoons unsalted butter
1 red onion, chopped
4 cloves garlic, minced
4 tablespoons dark brown sugar
3 cups red wine
4 tablespoons red wine vinegar
4 tablespoons tomato paste
4 cups low-sodium chicken broth
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon chili powder
2 tablespoons chopped fresh cilantro
salt to taste
4 tablespoons canola oil
10 slices cooked bacon, diced
2 pounds venison stew meat, trimmed and finely diced
2 cups black beans, cooked and drained
Directions:
1.Melt the butter in a large pot over medium heat. Stir in the onion and garlic, and saute for 3 to 4 minutes. Stir in the brown sugar and saute for 2 to 3 more minutes. Then stir in the red wine, vinegar, tomato paste, chicken stock, cumin, cayenne pepper, chili powder, cilantro and salt. Simmer for 30 to 35 minutes, or until the mixture is reduced by about half.
2.Meanwhile, heat the oil in a large skillet over medium-high heat. Stir in the bacon and fry for 3 to 4 minutes, or until the bacon is browned. Move the bacon to one side of the skillet and add the venison to the empty side of the skillet. Season the meat with salt to taste and saute the meat for 15 minutes, or until well browned. Stir in the beans and toss all together. Transfer this mixture to the simmering pot.
3.Mix everything together thoroughly and let simmer for about 20 more minutes.
Ingredients
4 tablespoons unsalted butter
1 red onion, chopped
4 cloves garlic, minced
4 tablespoons dark brown sugar
3 cups red wine
4 tablespoons red wine vinegar
4 tablespoons tomato paste
4 cups low-sodium chicken broth
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon chili powder
2 tablespoons chopped fresh cilantro
salt to taste
4 tablespoons canola oil
10 slices cooked bacon, diced
2 pounds venison stew meat, trimmed and finely diced
2 cups black beans, cooked and drained
Directions:
1.Melt the butter in a large pot over medium heat. Stir in the onion and garlic, and saute for 3 to 4 minutes. Stir in the brown sugar and saute for 2 to 3 more minutes. Then stir in the red wine, vinegar, tomato paste, chicken stock, cumin, cayenne pepper, chili powder, cilantro and salt. Simmer for 30 to 35 minutes, or until the mixture is reduced by about half.
2.Meanwhile, heat the oil in a large skillet over medium-high heat. Stir in the bacon and fry for 3 to 4 minutes, or until the bacon is browned. Move the bacon to one side of the skillet and add the venison to the empty side of the skillet. Season the meat with salt to taste and saute the meat for 15 minutes, or until well browned. Stir in the beans and toss all together. Transfer this mixture to the simmering pot.
3.Mix everything together thoroughly and let simmer for about 20 more minutes.
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- Jan 8, 2008
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Beef and Beer Chili
<img src="http://img.photobucket.com/albums/v448/CareyG/beer-chili-ck-1654649-l.jpg">
Ingredients
1 1/2 cups chopped red onion (about 1 medium)
1 cup chopped red bell pepper (about 1 small)
8 ounces extralean ground beef
2 garlic cloves, minced
1 1/2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried oregano
1 (19-ounce) can red kidney beans, drained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 (14-ounce) can low-sodium beef broth
1 (12-ounce) bottle beer (such as Budweiser)
1 tablespoon yellow cornmeal
1 tablespoon fresh lime juice
Preparation
Combine first 4 ingredients in a large Dutch oven over medium-high heat. Cook 5 minutes or until beef is browned, stirring to crumble. Stir in chili powder, cumin, sugar, and salt; cook 1 minute. Add oregano and next 4 ingredients (through beer) to pan; bring to a boil. Reduce heat, and simmer 15 minutes. Stir in cornmeal; cook 5 minutes. Stir in juice.
4 servings (serving size: 1 1/2 cups)
<img src="http://img.photobucket.com/albums/v448/CareyG/beer-chili-ck-1654649-l.jpg">
Ingredients
1 1/2 cups chopped red onion (about 1 medium)
1 cup chopped red bell pepper (about 1 small)
8 ounces extralean ground beef
2 garlic cloves, minced
1 1/2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried oregano
1 (19-ounce) can red kidney beans, drained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 (14-ounce) can low-sodium beef broth
1 (12-ounce) bottle beer (such as Budweiser)
1 tablespoon yellow cornmeal
1 tablespoon fresh lime juice
Preparation
Combine first 4 ingredients in a large Dutch oven over medium-high heat. Cook 5 minutes or until beef is browned, stirring to crumble. Stir in chili powder, cumin, sugar, and salt; cook 1 minute. Add oregano and next 4 ingredients (through beer) to pan; bring to a boil. Reduce heat, and simmer 15 minutes. Stir in cornmeal; cook 5 minutes. Stir in juice.
4 servings (serving size: 1 1/2 cups)
Beef Stew
Ingredients
4 tbsp oil
1 clove garlic, split
1/2 onion, sliced thin
1/3 cup flour
1-1/2 tsp salt, or to taste
1/2 tsp thyme
1/4 tsp pepper
3 lb beef roast, cut into 1" cubes
3 cups beef broth
4 carrots, sliced
10-15 fresh mushrooms, halved
Directions
Heat oil, and sauté garlic and onions. Remove. Mix flour, salt and pepper. Dredge meat in flour mix and brown well in oil, adding more if necessary. Return onion and garlic to pot. Add carrots, beef broth and thyme. Simmer, covered 1-1/2 hours or until tender. Sauté mushrooms in 1 tbsp. butter 5 minutes. Add to meat and mix gently. Simmer 10 more minutes on very low heat. Serve with fresh French bread, and a salad. Or serve over biscuits, noodles or rice.
Ingredients
4 tbsp oil
1 clove garlic, split
1/2 onion, sliced thin
1/3 cup flour
1-1/2 tsp salt, or to taste
1/2 tsp thyme
1/4 tsp pepper
3 lb beef roast, cut into 1" cubes
3 cups beef broth
4 carrots, sliced
10-15 fresh mushrooms, halved
Directions
Heat oil, and sauté garlic and onions. Remove. Mix flour, salt and pepper. Dredge meat in flour mix and brown well in oil, adding more if necessary. Return onion and garlic to pot. Add carrots, beef broth and thyme. Simmer, covered 1-1/2 hours or until tender. Sauté mushrooms in 1 tbsp. butter 5 minutes. Add to meat and mix gently. Simmer 10 more minutes on very low heat. Serve with fresh French bread, and a salad. Or serve over biscuits, noodles or rice.
Shrimp Bisque
A broth made from shrimp shells, wine and aromatic vegetables makes a richly flavored base for this bisque. A dollop of reduced-fat sour cream is all you need for a luxurious finish.
Make Ahead Tip: Cover and refrigerate for up to 1 day.
INGREDIENTS:
12 ounces shrimp (30-40 per pound) shell-on
1 onion chopped, divided
1 carrot peeled and sliced
1 stalk celery (with leaves) sliced
1/2 cup dry white wine
1/2 teaspoon black peppercorns
1 bay leaf
3 cups water
1 tablespoon extra-virgin olive oil
4 ounces mushrooms wiped clean and sliced (about 1 1/2 cups)
1/2 green bell pepper, chopped
1/4 cup chopped scallions
2 tablespoons chopped fresh parsley
1/4 cup all-purpose flour
11/2 cups low-fat milk
1/4 cup reduced-fat sour cream
1/4 cup dry sherry
1 tablespoon lemon juice
1/4 teaspoon salt
Freshly ground pepper to taste
Dash of hot sauce
DIRECTIONS:
Peel and devein shrimp, reserving the shells. Cut the shrimp into 3/4-inch pieces; cover and refrigerate.
Combine the shrimp shells with about half the onion, all the carrot, celery, wine, peppercorns and bay leaf in a large heavy saucepan. Add water and simmer over low heat for about 30 minutes. Strain through a sieve, pressing on the solids to extract all the juices; discard the solids. Measure the shrimp stock and add water, if necessary, to make 1 1/2 cups.
Heat oil in the same pan over medium heat. Add mushrooms, bell pepper, scallions, parsley and the remaining onion. Cook, stirring, until the mushrooms are soft, about 5 minutes. Sprinkle with flour and cook, stirring constantly, until it starts to turn golden, 2 to 3 minutes. Slowly stir in milk and the shrimp stock. Cook, stirring to loosen any flour sticking to the bottom of the pot, until the soup returns to a simmer and thickens, about 5 minutes. Add the reserved shrimp and cook until they turn opaque in the center, about 2 minutes more. Add sour cream, sherry and lemon juice; stir over low heat until heated through—do not let it come to a boil. Taste and adjust seasonings with salt, pepper and hot sauce.
Nutrition Facts per Serving
Yield: Yield: 6 servings, 1 cup each Calories: 163
Fat. Total: 5g
Protein: 13g
Carbohydrates, Total: 12g
Fat, Saturated: 2g
Fiber: 1g
Cholesterol: 92mg
Sodium: 241mg
% Cal. from Fat: 28%
A broth made from shrimp shells, wine and aromatic vegetables makes a richly flavored base for this bisque. A dollop of reduced-fat sour cream is all you need for a luxurious finish.
Make Ahead Tip: Cover and refrigerate for up to 1 day.
INGREDIENTS:
12 ounces shrimp (30-40 per pound) shell-on
1 onion chopped, divided
1 carrot peeled and sliced
1 stalk celery (with leaves) sliced
1/2 cup dry white wine
1/2 teaspoon black peppercorns
1 bay leaf
3 cups water
1 tablespoon extra-virgin olive oil
4 ounces mushrooms wiped clean and sliced (about 1 1/2 cups)
1/2 green bell pepper, chopped
1/4 cup chopped scallions
2 tablespoons chopped fresh parsley
1/4 cup all-purpose flour
11/2 cups low-fat milk
1/4 cup reduced-fat sour cream
1/4 cup dry sherry
1 tablespoon lemon juice
1/4 teaspoon salt
Freshly ground pepper to taste
Dash of hot sauce
DIRECTIONS:
Peel and devein shrimp, reserving the shells. Cut the shrimp into 3/4-inch pieces; cover and refrigerate.
Combine the shrimp shells with about half the onion, all the carrot, celery, wine, peppercorns and bay leaf in a large heavy saucepan. Add water and simmer over low heat for about 30 minutes. Strain through a sieve, pressing on the solids to extract all the juices; discard the solids. Measure the shrimp stock and add water, if necessary, to make 1 1/2 cups.
Heat oil in the same pan over medium heat. Add mushrooms, bell pepper, scallions, parsley and the remaining onion. Cook, stirring, until the mushrooms are soft, about 5 minutes. Sprinkle with flour and cook, stirring constantly, until it starts to turn golden, 2 to 3 minutes. Slowly stir in milk and the shrimp stock. Cook, stirring to loosen any flour sticking to the bottom of the pot, until the soup returns to a simmer and thickens, about 5 minutes. Add the reserved shrimp and cook until they turn opaque in the center, about 2 minutes more. Add sour cream, sherry and lemon juice; stir over low heat until heated through—do not let it come to a boil. Taste and adjust seasonings with salt, pepper and hot sauce.
Nutrition Facts per Serving
Yield: Yield: 6 servings, 1 cup each Calories: 163
Fat. Total: 5g
Protein: 13g
Carbohydrates, Total: 12g
Fat, Saturated: 2g
Fiber: 1g
Cholesterol: 92mg
Sodium: 241mg
% Cal. from Fat: 28%
it seems to be polenta, only used that once and got myself in a nice old mess with it!Easy Slow-Cooker Jambalaya
Ingredients
2 pounds boneless, skinless chicken thighs
1 pound smoked sausage, cut into 2-inch slices
1 large onion, chopped
1 large green bell pepper, seeded and chopped
3 stalks celery, chopped
1 (28 oz.) can diced tomatoes with juice
3 cloves garlic, chopped
2 cups chicken broth
1 tablespoon Cajun or Creole spice mix
1 teaspoon dried thyme
1 teaspoon dried oregano
1 pound extralarge shrimp, peeled and deveined
1 3/4 cups long-grain rice
Parsley, optional
Directions
Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme and oregano in a large (5-quart) slow cooker. Cook on low for 5 hours.
Add shrimp and rice; raise heat to high and cook for 30 minutes more. Sprinkle with chopped parsley, if desired.
Ingredients
2 pounds boneless, skinless chicken thighs
1 pound smoked sausage, cut into 2-inch slices
1 large onion, chopped
1 large green bell pepper, seeded and chopped
3 stalks celery, chopped
1 (28 oz.) can diced tomatoes with juice
3 cloves garlic, chopped
2 cups chicken broth
1 tablespoon Cajun or Creole spice mix
1 teaspoon dried thyme
1 teaspoon dried oregano
1 pound extralarge shrimp, peeled and deveined
1 3/4 cups long-grain rice
Parsley, optional
Directions
Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme and oregano in a large (5-quart) slow cooker. Cook on low for 5 hours.
Add shrimp and rice; raise heat to high and cook for 30 minutes more. Sprinkle with chopped parsley, if desired.
Last edited:
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- Jan 8, 2008
- Messages
- 66,364
Colombian Chicken Soup Recipe
INGREDIENTS
Soup Ingredients:
1 Put the chicken, diced russet potatoes, chopped onion and garlic in a large (at least 8 quart) stock pot and add 1 1/2 quarts of water and the quart of chicken stock. Bring to a boil over high heat and then reduce the heat to a vigorous simmer. Add the cumin, bay leaves and salt to taste. Simmer this until the meat wants to fall of the bones of the chicken — anywhere from 45 minutes to 1 hour, 15 minutes.
2 When the chicken is ready, remove it and the bay leaves from the soup and set in a large bowl. If you are going to puree the soup base with an immersion blender or by putting the soup into a regular blender in batches, do so now.
3 Pour the pureed soup base back into the pot and bring to a very gentle simmer. Add the second batch of potatoes and cook until tender, about 20-40 minutes, depending on size.
4 While the potatoes are cooking, shred the meat off the chicken bones and set aside. Make the salsa by pulsing all the ingredients in a food processor until they're finely minced. Transfer to a serving bowl.
5 Drop the pieces of corn on the cob into the simmering soup and cook for 5 minutes.
6 Serve the soup with the salsa, capers, sliced avocados, sour cream, and cilantro in separate bowls. Let people add garnishes to their own servings.
Yield: Serves 10 to 12.
INGREDIENTS
Soup Ingredients:
- 3 pounds chicken thighs and legs, skin removed, rinsed well
- 1 large white or yellow onion, chopped
- 1 pound russet potatoes, peeled and diced
- 5 garlic cloves, minced
- Salt
- 1 1/2 quarts water
- 1 quart chicken stock
- 1 tablespoon cumin
- 3 bay leaves
- 2 pounds small potatoes, of various colors
- 2 ears of fresh corn, cut crosswise into 1-2 inch roundsAji Ingredients:
- 4 scallions (white and light green parts only)
- 2 Roma or other plum tomatoes, seeded and chopped
- 2 fresh Scotch bonnet or Habanero chiles or 2 fresh hot red chiles, stems and seeds removed (wear gloves, do NOT touch your eyes!)
- 1/4 cup fresh cilantro leaves
- 3 Tbsp lemon or lime juice
- 1/4 teaspoon of kosher salt
- Garnish: capers, sour cream, avocados, cilantro
1 Put the chicken, diced russet potatoes, chopped onion and garlic in a large (at least 8 quart) stock pot and add 1 1/2 quarts of water and the quart of chicken stock. Bring to a boil over high heat and then reduce the heat to a vigorous simmer. Add the cumin, bay leaves and salt to taste. Simmer this until the meat wants to fall of the bones of the chicken — anywhere from 45 minutes to 1 hour, 15 minutes.
2 When the chicken is ready, remove it and the bay leaves from the soup and set in a large bowl. If you are going to puree the soup base with an immersion blender or by putting the soup into a regular blender in batches, do so now.
3 Pour the pureed soup base back into the pot and bring to a very gentle simmer. Add the second batch of potatoes and cook until tender, about 20-40 minutes, depending on size.
4 While the potatoes are cooking, shred the meat off the chicken bones and set aside. Make the salsa by pulsing all the ingredients in a food processor until they're finely minced. Transfer to a serving bowl.
5 Drop the pieces of corn on the cob into the simmering soup and cook for 5 minutes.
6 Serve the soup with the salsa, capers, sliced avocados, sour cream, and cilantro in separate bowls. Let people add garnishes to their own servings.
Yield: Serves 10 to 12.
Corn Chowder
Prep. Time : 0:45
Serves: 10-16
1 Lb. raw bacon - coarsley chopped
1 lrg. onion - chopped fine
2 tbls. butter
2/3 cup all-purpose flour
5 cups canned evaporated milk
3 cups 2% milk
5 med. potatoes - peeled, diced, and boiled
1 can corn nibblets - drained
3 tbls. brown sugar disovoled in 1/8 cup warm water
1/4 cup dried sweet basil
1/4 cup parsy flakes
5 bay leaves
salt and pepper - to taste
-In a large pot, cook sizzlean bacon and onion in butter until bacon is
crispy.
-Stir in flour.
-Add canned milk, a cup at a time, slowly stirring after each cup is
added. Stir in 2% milk the same way.
-Add remaining ingredients.
-Simmer, stirring constantly, until potatoes are tender and soup is
thickened.
NOTES: For variations, you can substitute clams for the corn to make
clam chowder OR remove corn to make potato chowder. The possibilities
are unlimited.
Prep. Time : 0:45
Serves: 10-16
1 Lb. raw bacon - coarsley chopped
1 lrg. onion - chopped fine
2 tbls. butter
2/3 cup all-purpose flour
5 cups canned evaporated milk
3 cups 2% milk
5 med. potatoes - peeled, diced, and boiled
1 can corn nibblets - drained
3 tbls. brown sugar disovoled in 1/8 cup warm water
1/4 cup dried sweet basil
1/4 cup parsy flakes
5 bay leaves
salt and pepper - to taste
-In a large pot, cook sizzlean bacon and onion in butter until bacon is
crispy.
-Stir in flour.
-Add canned milk, a cup at a time, slowly stirring after each cup is
added. Stir in 2% milk the same way.
-Add remaining ingredients.
-Simmer, stirring constantly, until potatoes are tender and soup is
thickened.
NOTES: For variations, you can substitute clams for the corn to make
clam chowder OR remove corn to make potato chowder. The possibilities
are unlimited.
- Joined
- Jan 17, 2008
- Messages
- 82,869
If you like stuffed green peppers, you'll love this soup!
and its so easy to make!!
Stuffed Green Pepper Soup
1 pound ground sirloin
1 green bell pepper, chopped
1 cup finely diced onion
1 (29 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1 (14 ounce) can chicken broth
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
salt and pepper to taste
1 cup white or brown rice
Directions
In a large stock pot brown ground meat. Drain fat and add pepper and onion. Cook until onion is translucent, not letting them brown.
Add tomatoes, tomato sauce, broth, thyme, sage and season with salt and pepper. Cover and simmer for 30 to 45 minutes, until peppers are tender.
In another saucepan boil 2 cups water, and add rice. Cook until rice is tender and then add to soup. Heat soup through and serve.
and its so easy to make!!
Stuffed Green Pepper Soup
1 pound ground sirloin
1 green bell pepper, chopped
1 cup finely diced onion
1 (29 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1 (14 ounce) can chicken broth
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
salt and pepper to taste
1 cup white or brown rice
Directions
In a large stock pot brown ground meat. Drain fat and add pepper and onion. Cook until onion is translucent, not letting them brown.
Add tomatoes, tomato sauce, broth, thyme, sage and season with salt and pepper. Cover and simmer for 30 to 45 minutes, until peppers are tender.
In another saucepan boil 2 cups water, and add rice. Cook until rice is tender and then add to soup. Heat soup through and serve.
