Jean http://www.adventurefoods.com. sent this to me and was thinking you folks might like it and since she is busy I will post it on here for her.
Some good soups for the cold weather...........
Corn Chowder New England Style
1/2 c Flour
8 oz Chicken stock
1 c Creamed corn
3 Potatoes, small, diced and cooked until tender
1/2 pt Milk, whole, heated
1/2 c Cream, light, heated
Chop or grind bacon. Cook until bacon starts to render fat. Add onions and
saute until tender. Add flour and mix well. Cook without browning, 3 to 4
minutes. Slowly add chicken stock, stirring until smooth. Add corn, potatoes milk, cream and salt and pepper to taste. Heat gently.
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Ham and Bean Soup with Vegetables
1 lb Dried Navy beans soaked
1 Hot pepper
1 Carrot, sliced
Salt and pepper
4 c Water
1 Ham butt (2 to 3 pounds)
1 Onion, sliced
1 pk Frozen peas
2 Garlic cloves,
1 Green pepper, cut into strips
1/2 sm Cabbage, shredded
Place all ingredients except frozen vegetables and cabbage in slow
cooker. Cover and cook on Low 12 to 18 hours. Turn to high and remove
ham. Add peas, and cabbage. Cook for 1 to 2 hours on High or until vegetables are tender. Serve large bowls of this thick soup with crusty French bread.
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St. Louis' Ham Chowder
1 1/2 tbs Butter
1 large White onion, chopped
2 clove Garlic, minced
1 1/2 c Water
2 tbs Dry sherry
1/2 c Water
1/2 lb Lean bacon
6 Stalks celery sliced diagonally
3 c Cubed new potatoes with skin
1 1/2 c Milk, cream or yogurt
4 tbs Flour
In dutch oven, saute bacon in butter until bacon in browned. Add onion,
celery, garlic, potatoes, 1 1/2 c water and milk. Bring to boil and simmer
30 minutes uncovered. Combine sherry, water and flour.
Whisk sherry mixture into chowder and simmer until thickened. Add salt
and fresh black pepper to taste.
Makes 6 servings.
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Hearty Split Pea and Ham Soup
10 c. Water
16 oz. pkg. Split Green Peas, sorted and washed
1/2 c. Vidalia or Texas Sweet Onions
1 Bay Leaf
1 tbsp. Dill Weed
1 tbsp. Thyme Leaves, crushed
2 tsp. Garlic Powder
3 tsp. Salt
1 tsp. Ground Black Pepper
2 c. Carrots, thinly sliced
2 c. Celery, thinly sliced
2 tbsp. Lemon Juice
1 c. Ham, cooked
Soak split peas overnight.
In slow cooker or slow cooker combine water, split peas, onion, bay
leaves, dill weed, thyme, garlic powder, salt and pepper. Cook on high for 1 hours. Add carrots and celery. Cook on high for 1 hour. Add ham. Cook on low for 3 hours. Add more water if needed. Stir in lemon
juice. Remove bay leaf. For a smoother texture, puree half of the soup in an electric blender or food processor. Makes 8 cups.
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Bean Ham Bone and White Corn Soup
1 package Great Northern white beans - (16 oz)
1 ham bone with a little meat on it
1 can whole-kernel white corn - (15 1/4 oz) -- undrained
2 cans chicken stock - (14 1/2 oz ea)
1 tablespoon dried oregano
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/8 teaspoon freshly-ground black pepper -- or to taste
3 bay leaves -- (optional)
Additional water to cover -- if needed
1 large onion -- chopped
3 celery stalks -- chopped
3 carrots -- diced small
3 garlic cloves -- sliced
1 jalapeno pepper -- seeded, quartered
2 cans stewed or diced tomatoes - (14 1/2 oz ea) -- pureed
Salt -- to taste
Sliced green onions -- to taste
Soak the beans in cold water to cover overnight.
Remove meat from the ham bone, cut it into 1/2-inch cubes (about 3
cups) and reserve. Drain beans and place in the slow cooker with the
ham bone. Add corn, chicken stock, oregano, paprika, chili powder,
black pepper, bay leaves, if using, and additional water or stock, if
needed, to slightly cover. Cover slow cooker and cook on HIGH for 3 to
4 hours.
Add the remaining ingredients except reserved ham cubes and green
onions, mix well. Shift cooker to LOW setting and cook for about 5 additional hours. For more zing, add cayenne or crushed red pepper
flakes when adding second set of ingredients.
About 30 to 40 minutes before end of cooking time, remove bay leaves;
mash some of the beans against the side of the liner to thicken the
soup slightly; add the reserved ham cubes and sliced green onions.
Taste, and adjust seasoning if necessary.
Serve as complete meal or over rice. Leftovers freeze well.
This recipe yields 10 servings.
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Scalloped Corn Chowder
2 Tbsp. butter (1/4 stick)
1 large russet, or 2 small red potatoes, peeled and cut into 1/4 inch dice
1/4 cup minced onion
1/4 cup minced celery
2 1/4 cups fresh corn kernels or frozen and thawed
4 cups milk or half and half
Salt and fresh pepper
4 bacon slices, for crumbles
1/2 lb. Bay Scallops
Melt butter in pot on medium heat. Add potatoes, onion, celery, and cook 5
minutes. Puree 1 can corn with 1 cup milk in blender. Add to pot. Mix remaining 1 1/2 cups corn and 3 cups milk or cream. Season with salt and
pepper. Bring to boil. Reduce heat and simmer until potatoes are tender (30 minutes). Can be done ahead. Add Scallops and cook 2 minutes. Top with bacon crumbles.
Some good soups for the cold weather...........
Corn Chowder New England Style
1/2 c Flour
8 oz Chicken stock
1 c Creamed corn
3 Potatoes, small, diced and cooked until tender
1/2 pt Milk, whole, heated
1/2 c Cream, light, heated
Chop or grind bacon. Cook until bacon starts to render fat. Add onions and
saute until tender. Add flour and mix well. Cook without browning, 3 to 4
minutes. Slowly add chicken stock, stirring until smooth. Add corn, potatoes milk, cream and salt and pepper to taste. Heat gently.
===============================================
Ham and Bean Soup with Vegetables
1 lb Dried Navy beans soaked
1 Hot pepper
1 Carrot, sliced
Salt and pepper
4 c Water
1 Ham butt (2 to 3 pounds)
1 Onion, sliced
1 pk Frozen peas
2 Garlic cloves,
1 Green pepper, cut into strips
1/2 sm Cabbage, shredded
Place all ingredients except frozen vegetables and cabbage in slow
cooker. Cover and cook on Low 12 to 18 hours. Turn to high and remove
ham. Add peas, and cabbage. Cook for 1 to 2 hours on High or until vegetables are tender. Serve large bowls of this thick soup with crusty French bread.
===============================================
St. Louis' Ham Chowder
1 1/2 tbs Butter
1 large White onion, chopped
2 clove Garlic, minced
1 1/2 c Water
2 tbs Dry sherry
1/2 c Water
1/2 lb Lean bacon
6 Stalks celery sliced diagonally
3 c Cubed new potatoes with skin
1 1/2 c Milk, cream or yogurt
4 tbs Flour
In dutch oven, saute bacon in butter until bacon in browned. Add onion,
celery, garlic, potatoes, 1 1/2 c water and milk. Bring to boil and simmer
30 minutes uncovered. Combine sherry, water and flour.
Whisk sherry mixture into chowder and simmer until thickened. Add salt
and fresh black pepper to taste.
Makes 6 servings.
===============================================
Hearty Split Pea and Ham Soup
10 c. Water
16 oz. pkg. Split Green Peas, sorted and washed
1/2 c. Vidalia or Texas Sweet Onions
1 Bay Leaf
1 tbsp. Dill Weed
1 tbsp. Thyme Leaves, crushed
2 tsp. Garlic Powder
3 tsp. Salt
1 tsp. Ground Black Pepper
2 c. Carrots, thinly sliced
2 c. Celery, thinly sliced
2 tbsp. Lemon Juice
1 c. Ham, cooked
Soak split peas overnight.
In slow cooker or slow cooker combine water, split peas, onion, bay
leaves, dill weed, thyme, garlic powder, salt and pepper. Cook on high for 1 hours. Add carrots and celery. Cook on high for 1 hour. Add ham. Cook on low for 3 hours. Add more water if needed. Stir in lemon
juice. Remove bay leaf. For a smoother texture, puree half of the soup in an electric blender or food processor. Makes 8 cups.
===============================================
Bean Ham Bone and White Corn Soup
1 package Great Northern white beans - (16 oz)
1 ham bone with a little meat on it
1 can whole-kernel white corn - (15 1/4 oz) -- undrained
2 cans chicken stock - (14 1/2 oz ea)
1 tablespoon dried oregano
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/8 teaspoon freshly-ground black pepper -- or to taste
3 bay leaves -- (optional)
Additional water to cover -- if needed
1 large onion -- chopped
3 celery stalks -- chopped
3 carrots -- diced small
3 garlic cloves -- sliced
1 jalapeno pepper -- seeded, quartered
2 cans stewed or diced tomatoes - (14 1/2 oz ea) -- pureed
Salt -- to taste
Sliced green onions -- to taste
Soak the beans in cold water to cover overnight.
Remove meat from the ham bone, cut it into 1/2-inch cubes (about 3
cups) and reserve. Drain beans and place in the slow cooker with the
ham bone. Add corn, chicken stock, oregano, paprika, chili powder,
black pepper, bay leaves, if using, and additional water or stock, if
needed, to slightly cover. Cover slow cooker and cook on HIGH for 3 to
4 hours.
Add the remaining ingredients except reserved ham cubes and green
onions, mix well. Shift cooker to LOW setting and cook for about 5 additional hours. For more zing, add cayenne or crushed red pepper
flakes when adding second set of ingredients.
About 30 to 40 minutes before end of cooking time, remove bay leaves;
mash some of the beans against the side of the liner to thicken the
soup slightly; add the reserved ham cubes and sliced green onions.
Taste, and adjust seasoning if necessary.
Serve as complete meal or over rice. Leftovers freeze well.
This recipe yields 10 servings.
=============================================
Scalloped Corn Chowder
2 Tbsp. butter (1/4 stick)
1 large russet, or 2 small red potatoes, peeled and cut into 1/4 inch dice
1/4 cup minced onion
1/4 cup minced celery
2 1/4 cups fresh corn kernels or frozen and thawed
4 cups milk or half and half
Salt and fresh pepper
4 bacon slices, for crumbles
1/2 lb. Bay Scallops
Melt butter in pot on medium heat. Add potatoes, onion, celery, and cook 5
minutes. Puree 1 can corn with 1 cup milk in blender. Add to pot. Mix remaining 1 1/2 cups corn and 3 cups milk or cream. Season with salt and
pepper. Bring to boil. Reduce heat and simmer until potatoes are tender (30 minutes). Can be done ahead. Add Scallops and cook 2 minutes. Top with bacon crumbles.