Sabers_Mom
09-07-2006, 03:58 PM
Soups are my thing...here are two of my own recipes...
Kimmy's Creamy Corn and Potato Chowder
2 15oz. cans whole kernel corn
2 14 oz. cans creamed corn
1 Lb Bacon (diced)
4 Potatoes (peeled and cubed)
1 onion (diced)
I Small Green Pepper (diced)
2 stalks Celery (diced)
1 Quart Light Cream
1 cup water
4 Tsp chicken base or 4 cubes
Pepper to taste
In a large skillet add bacon,onion,celery and green pepper and sauté over medium heat until vegetables are tender, approximately 15 minutes.
Add 1 cup water, bullion,pepper and potatoes to mixture and simmer until potatoes are done, approximately 20 minutes.
Slowly add light cream bring just to a boil and reduce heat and simmer approximately 10 mins longer.
This one I created while I was a Sous Chef in a country club...rich people need fancy names...you dont have to use Chardonnay ...Chablis will work or even white cooking wine...
Chicken Vegetable Chardonnay
The aroma of this soup alone will have you drooling.The longer it cooks the better it tastes. Can be served after 2 hours or cooked for as long as 6. A really amazing flavor!!
1-1 1/2 lb chicken half
2 parsnips, peeled and chopped
1 head garlic, peeled
2 large onions, chopped
5 carrots, chopped
2 zucchini, chopped
1/2 cup chopped fresh parsley
2 stalks celery, chopped
2 potatoes, peeled and chopped
1 sweet potato, peeled and cubed
1 (3 ounce) packet chicken vegetable soup mix
1 tablespoon dried oregano
1 teaspoon paprika
8 cups chicken stock
375 ml Chardonnay wine
salt and pepper
In a large soup pot, combine chicken,parsnips,celery, potatoes,sweet potato,soup mix,oregano,paprika,chicken stock,wine,salt and pepper.
Cover and bring to a boil over high heat.
Boil for approximately 30 minutes.
Remove chicken and debone.
Return chicken to pot and simmer for at least 90 more minutes.
Remember the longer this cooks the better the flavor will be.
For a variation try adding a couple 8oz cans of chopped tomatoes.
Kimmy's Creamy Corn and Potato Chowder
2 15oz. cans whole kernel corn
2 14 oz. cans creamed corn
1 Lb Bacon (diced)
4 Potatoes (peeled and cubed)
1 onion (diced)
I Small Green Pepper (diced)
2 stalks Celery (diced)
1 Quart Light Cream
1 cup water
4 Tsp chicken base or 4 cubes
Pepper to taste
In a large skillet add bacon,onion,celery and green pepper and sauté over medium heat until vegetables are tender, approximately 15 minutes.
Add 1 cup water, bullion,pepper and potatoes to mixture and simmer until potatoes are done, approximately 20 minutes.
Slowly add light cream bring just to a boil and reduce heat and simmer approximately 10 mins longer.
This one I created while I was a Sous Chef in a country club...rich people need fancy names...you dont have to use Chardonnay ...Chablis will work or even white cooking wine...
Chicken Vegetable Chardonnay
The aroma of this soup alone will have you drooling.The longer it cooks the better it tastes. Can be served after 2 hours or cooked for as long as 6. A really amazing flavor!!
1-1 1/2 lb chicken half
2 parsnips, peeled and chopped
1 head garlic, peeled
2 large onions, chopped
5 carrots, chopped
2 zucchini, chopped
1/2 cup chopped fresh parsley
2 stalks celery, chopped
2 potatoes, peeled and chopped
1 sweet potato, peeled and cubed
1 (3 ounce) packet chicken vegetable soup mix
1 tablespoon dried oregano
1 teaspoon paprika
8 cups chicken stock
375 ml Chardonnay wine
salt and pepper
In a large soup pot, combine chicken,parsnips,celery, potatoes,sweet potato,soup mix,oregano,paprika,chicken stock,wine,salt and pepper.
Cover and bring to a boil over high heat.
Boil for approximately 30 minutes.
Remove chicken and debone.
Return chicken to pot and simmer for at least 90 more minutes.
Remember the longer this cooks the better the flavor will be.
For a variation try adding a couple 8oz cans of chopped tomatoes.