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Corn Chowder
- 2 cans (16 oz) whole kernel corn, drained
- 2 to 3 medium potatoes, chopped
- 1 onion, chopped
- 1/2 teaspoon salt
- pepper to taste
- 2 cups chicken broth
- 2 cups milk
- 1/4 cup butter or margarine
Combine first 6 ingredients in crock pot. Cover and cook on low
for 7 to 9 hours. Puree in a blender or food processor, if desired,
then return to pot. Stir in milk and butter; cook on high about 1 hour more. Serves 6 to 8.
Silk's Homemade Soup
Just wait till you taste this easy to make soup/stew... It freezes too!
- Brown 1 1/2 to 2 pounds of fresh lean ground beef
- Season with McCormick's Season All seasoning salt.
When this is browned and seasoned enough to where you could eat it like it is..drain any remaining grease...then:
Fill a large soup pot slightly more than 1/3 full of water. Add the following:
- 4 ~ 5 large potatoes, peeled and cut into bite size chunks
- 2 cans tomato soup (tomato paste, sauce or tomatoes in liquid is fine)
- 1 can peas and carrots, drained
- 1 can butter beans, drained
- 1 can kernel corn, drained
- 1 can Shelly beans, drained
Add the browned and seasoned beef
Cook over medium heat for a couple of hours, stirring occasionally.
In this recipe, you can put any veggies your family likes, canned or
fresh. You can add pasta about 35-40 minutes before the soup is done.
Serve with cornbread and salad or cole slaw.
**I make this when I have left over roast (shredded) in place of the ground beef.
makes an excellent stew with left over roast**
Potato Soup
- 3 cups cubed potatoes
- 1/2 tsp. salt
- 1/2 cup water
- 1-1/2 cups milk
- 1/4 cup finely chopped onion
- 2 tbs. plain flour
1.Combine potatoes, onion, salt, & water in a 2 quart glass casserole dish
2.Cover with glass lid or plastic wrap
3.Microwave on high for 12 to 15 minutes or until potatoes are tender
4.Blend flour with 1/2 cup of water to make a smooth paste
5.Stir in 1-1/2 cups milk
6.Stir into potato mixture
7.Continue cooking on high for 4 to 5 minutes until thickened
French Onion Soup
- 3 Tablespoons butter
- 3 cups sliced onions, heaping
- 3 cans (14 1/2 oz.) Swanson's beef broth
- 1/8 teaspoon garlic powder
- 1/8 teaspoon freshly ground black pepper
- 6 very dry 1 1/2" thick chunks French bread
- 6 thick slices Swiss cheese
- 6 oven-proof crock bowls
Melt butter in a 3 quart saucepan. Add onions and sauté gently
over med-low heat until onion rings are limp and clear. This takes
a while, but be patient and don't brown the onions. Add broth, garlic
powder, and pepper. Bring to a boil and cover. Lower heat to a simmer
for 1/2 hour. Set crocks on a cookie sheet, put bread chunks in the crocks,
and cover with boiling soup. Top with cheese slices and slide under broiler
until cheese is bubbly and brown.
Potato Cream Cheese Soup
- 6 cups diced potatoes
- 1 cup chopped celery
- 1 cup diced carrots
- 1 cup chopped onion
- 1 tsp. salt
- 2 cups milk
- 6 bouillon cubes
- 4 tbs. flour
- 8 oz. sour cream
- 12 oz. cheese, grated
- 2 qt. water
Place 2 qt. water in saucepan, add potatoes, celery,
carrots, onion, bouillon cubes, and salt. Cook until
vegetables are tender. Combine milk and flour ~ mix until
smooth. Add to vegetable mixture. Cook until thickened and
smooth. Stir in sour cream and cheese. Simmer until cheese
is melted.
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