Mo's Clam Chowder

Ingredients
1 51 oz can of chopped Sea Clams
3 1/2 cups clam nectar drained from the Clams, add water if needed
4 cups diced russet potatoes, about 1/2"
1 cup diced yellow onion
1 cup ground or finely diced bacon
4 1/2 cups whole milk
4 T. flour
1 tsp. Salt
1/4 tsp. pepper
Directions
* Drain clams and set aside.
* Saving the nectar to make 3 1/2 cups (add water if necessary). Place in 4-quart pot.
* Add potatoes and salt and pepper. Bring to a boil and turn to low heat to cook potatoes until soft but not mushy. (About 7 min)
* In a medium sized skillet, over medium heat, start browning the bacon stirring to brown evenly. Watch not to burn. When the bacon begins to get a little crispy and has rendered its fat, add the onion and continue stirring until onion is clear.
* Add 1 T. butter or margarine to bacon and onions deglaze the skillet. Add the flour and stir constantly to incorporate.
* Add chopped clams to potatoes and milk to the pot. Heat to VERY hot. Do NOT boil.
* Bacon and onion roux mixture should be bubbling, add to potato and clam pot and stir to mix well with wood spoon.
This will become thick and creamy. If too thick, thin with a little milk or cream. Correct seasoning if needed.
Chowder is very good made a day ahead and reheated in a double boiler or crock pot, thin with whole milk or cream.
To dress up your chowder add shrimp or crab to the top and enjoy.

Wisconsin Cauliflower Soup

Wisconsin Cauliflower Soup
(Copycat of Zupas)

2 tablespoon butter or margarine
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk**
1 1/2 cups water**
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1 head (2 1/2 pounds) cauliflower, cut into 1-inch chunks
1 teaspoon Dijon mustard
1 cup sharp cheddar cheese, shredded
1 cup Pepper Jack cheese, shredded

**Can substitute 1 can {12 oz} evaporated milk and 2 cups water for the 2 cups milk and 1 1/2 cups water.

In a large saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Whisk in flour and salt. Gradually stir in milk, chicken broth, and water.

Add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 15 minutes. 

In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth

Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Serve soup with remaining cheese as a garnish.

Chicken & Rice Soup

Recipe from Double Delicious! by Jessica Seinfeld

• 2 peeled carrots
• 1 stalk celery
• 1 small peeled onion
• 2 Tbsp. olive oil
• 1/4 tsp. pepper
• 1/4 tsp. paprika
• 1/4 cup short-grain white rice
• 1 quart low-fat, reduced-sodium chicken broth
• 2 skinless, on the bone chicken breasts
• 1 cup cauliflower puree
• 1/2 cup carrot puree
• 1 Tbsp. cornstarch
• 2 Tbsp. room-temperature, reduced-fat cream cheese
• 1/4 cup freshly squeezed lemon juice

Directions

Finely chop the carrots, celery and onion by hand or in a food processor. Heat the olive oil in a large stockpot over medium-high heat. Add the chopped vegetables, pepper and paprika. Cook until the vegetables soften but do not brown, 6 to 8 minutes. Add the rice and cook 1 to 2 minutes more, until the ends of the rice turn translucent.

Add 1 quart water and broth and bring to a boil. Add the chicken and cover. Turn off the heat and let chicken cook in the hot water until it's no longer pink at the bone, 25 to 30 minutes. Once the chicken has cooked through, remove the meat from the bone, shred it, and return it to the pot.

Stir the purees into the soup. In a small bowl, mash the cornstarch into the cream cheese. Remove 1 cup of the soup and whisk it into the cream cheese mixture until it is smooth and all lumps are gone. Stir the soup and cream-cheese mixture back into the pot and warm through if necessary. Stir in the lemon juice just before serving.

Chicken Mulligatawny

CHICKEN MULLIGATAWNY

2 teaspoon unsalted butter

½ cup chicken breast, cubed

¼ teaspoon garlic, minced

¼ cup yellow onion, chopped

¼ cup celery, chopped

¼ cup carrot, chopped

¼ cup granny smith apple, chopped

1½ cup chicken broth

1 teaspoon curry powder

1 tablespoon lemon juice

pinch of ground cloves

pinch of salt and pepper

2 tablespoon long grain white rice

¼ cup plain yogurt

2 teaspoon fresh cilantro

Melt 1 teaspoon butter in a medium skillet. Add chicken and garlic. Sauté for 5-7 minutes over medium-low heat until chicken is lightly browned. Set aside.

In the same skillet, add 1 teaspoon butter, onion, celery, carrot and apple. Sauté for 5-7 minutes over medium-low heat or until onion becomes translucent.

In a medium saucepan, add broth, curry, lemon juice, cloves, salt, pepper, chicken and vegetables. Bring to a boil. Reduce to a simmer and add rice. Cook, uncovered, for 15–20 minutes.

Stir in yogurt and let simmer for another 5 minutes. Garnish with cilantro.

— "Table for One," by Camille Funk

Country Style Split Pea Soup

Country Style Split Pea Soup

Ingredients:
2 cups dry green split peas
8 cups hot water
1-2 lbs ham hocks or regular sausage roll
2 garlic clove, finely chopped
1 medium onion, grated
1-2 stalks celery and tops chopped
2 large carrots, peeled and sliced or chopped
1 large potato, chopped in 1" chunks
2 teaspoons salt
1/2 teaspoon pepper
Spices: crushed red pepper, paprika etc

Directions:
1. Sort and wash peas in a colander under cold running water

2. Combine all ingredients. Heat to Boiling. Reduce Heat and simmer or until peas are very soft and soak up all the water. (About 1 hour) The longer it cooks the thicker it gets.

3. When done cooking, take out ham hock and cut up -- add back to soup. I like to buy either chunks of ham or smoked sausage to add at the end. Heat long enough to cook the meat.

OR
Cook meat on stove. Put everything in crockpot until desired thickness is reached.

Taco Soup

1 lb browned ground turkey or beef
1 can of kidney beans
1 can of black beans
1 can of pinto beans
1 can of corn
1 large can of diced tomatoes (if you want... or just a can of tomato paste)
1 can tomatoes and chilies
1 packet taco seasoning
1 packet ranch dressing mix
chicken broth

**All of the canned food items are optional. You can adjust the amounts and you can come up with other things to add like olives, green chilies, green beans etc**

Toppings
shredded cheese
sour cream
tortilla chips

Brown ground turkey while seasoning with onion, garlic, cumin, black pepper and salt.
Put in crockpot after it's cooked.
Add each of the cans of food. (I usually just add the entire can without draining)
Add chicken broth until it's about 2 inches below the food. Just enough so it's easier to stir.
Add in seasoning packets and stir. You can add other spices like chili powder, cayenne pepper etc.

Cover and cook on low for 8-10 hours or on high for 4-5. The longer you cook, the more tasty. Stir well, and serve with a handful of shredded cheese and a dollop of sour cream.

Chicken Enchilada Soup from the BYU Pendulum Court

(Serves 6)
Ingredients:
Group A

• 1 sm. onion, chopped
• 1 clove garlic, crushed
• 2 tbsp. vegetable oil

Group B

• 1 sm. can green chili pepper chopped, with liquid
• 1 can beef broth
• 1 can chicken broth
• 1 can cream of chicken soup
• 1 1/2 c. water
• 1 tbsp. steak sauce
• 2 tsp. Worcestershire sauce
• 1 tsp. cumin
• 1 tsp. chili powder
• 1/8 tsp. pepper

Group C

• 3 chicken breast, cooked and cubed
  
• 3 c. shredded cheddar cheese
• Paprika
• Corn tortilla strips

Directions:

1. Cook chicken and cube them. Set aside.
   
2. Saute onion and garlic until onion is cooked, not browned, with oil in the pot
3. Add group B ingredients to sauteed onion and garlic. Cook for 20 minutes.
   
4. Add group C ingredients right before serving. Make sure the cheese is melted, and tortilla strips are soft when serving.

Chicken Enchilada Soup from the BYU Pendulum Court

(Serves 6)
Ingredients:
Group A

• 1 sm. onion, chopped
• 1 clove garlic, crushed
• 2 tbsp. vegetable oil

Group B

• 1 sm. can green chili pepper chopped, with liquid
• 1 can beef broth
• 1 can chicken broth
• 1 can cream of chicken soup
• 1 1/2 c. water
• 1 tbsp. steak sauce
• 2 tsp. Worcestershire sauce
• 1 tsp. cumin
• 1 tsp. chili powder
• 1/8 tsp. pepper

Group C

• 3 chicken breast, cooked and cubed
  
• 3 c. shredded cheddar cheese
• Paprika
• Corn tortilla strips

Directions:

1. Cook chicken and cube them. Set aside.
   
2. Saute onion and garlic until onion is cooked, not browned, with oil in the pot
3. Add group B ingredients to sauteed onion and garlic. Cook for 20 minutes.
   
4. Add group C ingredients right before serving. Make sure the cheese is melted, and tortilla strips are soft when serving.

Chicken Enchilada Soup

by Hannah Hamill (Serves 6)

Ingredients:

• 3 whole chicken breast, boneless and skinless
• 2 cans Las Palmas Green Enchilada Sauce, large
• 3 cans tomato sauce, small
• 3 cloves garlic, pressed/ minced
• 2 tsp cumin
• 1 can chicken broth
• 1/2 cup flour

Directions:

1. Cover chicken breasts with water, boil and then shred.
2. Mix together in crock pot, cover and cook on high for 2-3 hours or low for 4-5 hours.

Serve with:

• Cheddar or Jack cheese
• Sour Cream
• Avocados, cubed
• Cilantro, chopped
• Tortilla Strips, fried in oil
• Tomatoes, chopped
• Green onions, chopped
• Black Olives, sliced

Creamy Roasted Chicken Noodle Soup

• 2 tsp. olive oil
• 1 cup sweet yellow onion, diced
• 1 cup carrots, diced
• 1/2 cup celery, sliced
• 2 cloves of garlic, minced
• Oregano, to taste
• Salt and pepper, to taste
• 6 cups chicken broth
• 4 cups of baking potatoes, peeled and diced
• 2 cups of roasted chicken, shredded
• 1/4 cup cornstarch
• 1 cup evaporated fat free milk
• 2 cups of uncooked whole wheat egg noodles

Directions

1. Heat olive oil in pan over medium heat.
   
2. Add the onion, carrots, and celery; sauté for 5-6 minutes. Add the garlic, cook for an additional 60 seconds, stirring constantly.
3. Season the cooked vegetables with oregano, chicken, salt and pepper, to taste.
   
4. Add 5 1/2 cups of chicken broth and potatoes; bring to a boil. Reduce heat, and simmer partially covered, 25 minutes or until the potato is tender.
   
5. Combine the cornstarch with the remaining 1/2 cup of chicken broth and mix thoroughly.
   
6. Add cornstarch mixture, chicken, milk and egg noodles to the broth, and cook for 10 minutes or until the noodles are tender.

White Bean Turkey Chili

1 tablespoon olive oil
1/2 cup diced onion
2 (14.5 ounce) cans Great Northern Beans, undrained
2 cups cooked, diced chicken (or turkey)
2 cups chicken broth
3/4 cup salsa (I use Pace Chunky Medium)
1 teaspoon dried oregano
1/2 teaspoon celery salt
1 1/2 cups shredded mozzarella cheese

In a medium saucepan, heat the olive oil over medium heat. Add onions and cook until onions are translucent, about 5 minutes. Add the remainder of the ingredients, except the mozzarella cheese. Heat over medium heat, stirring occasionally, until the soup comes to a simmer. Add the mozzarella cheese one handful at a time, stirring to let each addition melt before adding the next. Stir to combine and make sure all the cheese has melted and serve.

Printable Version
Printable Version with Picture

Tortilla Soup

1 lb. cooked chicken or browned hamburger meat (Or one can of canned chicken)
2 cans Cream of Chicken Soup
1 can chicken broth
1 can corn
1 can Ranch Style Beans
1 can black beans, rinsed
1 can Ro-Tel

Combine all of the above ingredients and simmer on medium heat to a boil. Pour over chips and sprinkle cheese on top.
Try to get the low sodium versions of all the canned stuff. There is enough salt on the chips. Also, thinner restaurant style chips get too soggy. Tostitos are the best. You can "customize" this recipe. For example, you can add chunks of avocado, or even a dollop of guac on top after you serve it, or add cilantro or let it chill and use it as a dip. It also doesn't matter if you like more corn, or more beans, although if you take any of the ingredients out, it will change the flavor. It also keeps really well in the fridge.

Potato Soup

6-7 strips of bacon
½-1 onion, finely chopped
Margarine or Butter
4-6 potatoes, diced
1 box chicken broth
1 carton half & half
Salt & Pepper
Garlic & Onion Powder
Corn Starch

Cut bacon into small pieces and cook in the bottom of saucepan until cooked, but not crisp. Add onion. Sauté. Add diced potato and mix with onion and bacon mixture until almost soft. Add enough broth so mixture is just covered. Boil for 10-15 minutes. Add seasoning. Stir occasionally. Add carton of half & half and stir constantly so it doesn’t burn. Season as needed. Add corn starch to thicken if needed.

Veggie Chili

This will make a pretty large pot. I can eat off of it a week by myself, and often end up freezing half of it to eat later. Or, you can just cut the recipe.

3 cloves fresh garlic (or a tbsp of garlic powder)
1 large white onion
3 stalks celery
3 bell peppers, whatever variety you like. I usually do 1 green, 1 red, and 1 yellow or orange, depending on what they have.

2 cans dark red kidney beans
1 can pinto beans
1 can red beans
1 can petite diced tomatoes
1 can tomato sauce
1 can corn

Spices: I don't measure, so just do it to taste.

Salt
Black Pepper
Chili powder (a healthy amount, 2-3 tbsp)
Cumin (a less healthy amount- 1-2 tsp)
Paprika

1/2 cup balsamic vinegar, depending on how strong you like the flavor.

mince the garlic and onion and saute in a little bit of olive oil.

Chop the celery and bell peppers, add the spices and cook until slightly tender.

Drain the beans and corn and add. Add the tomato sauce and the tomatoes with juice.

Add in the balsamic vinegar, and let it all simmer for about 15 minutes. Taste and make any necessary adjustments.

You can eat it at any point now, but the longer you let it simmer, the more the flavors come together.

Zuppa Toscana

INGREDIENTS

Makes: 6-8 servings

• 1 lb ground Italian sausage
• 1½ tsp crushed red peppers
• 1 large diced white onion
• 4 Tbsp bacon pieces
• 2 tsp garlic puree
• 10 cups water & 5 cubes of chicken bouillon OR 10 cups chicken broth
• 1 cup heavy cream
• 1 lb sliced Russet potatoes, or about 3 large potatoes
• ¼ of a bunch of kale

1. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.

2. In the same pan, sauté bacon, onions and garlic for approxiamtly 15 mins. or until the onions are soft.
3. Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.

4. Add potatoes and cook until soft, about half an hour.
5. Add heavy cream and cook until thoroughly heated.
6. Stir in the sausage.
7. Add kale just before serving. Delicious!

Zuppa Toscana