Potato Corn Chowder

original recipe ~ allrecipes.com

I just made this for the first time and we really liked it.  It's less like corn chowder and more like a good potato soup.  I'm writing it here with some changes for next time.

5 potatoes, peeled & cubed
1 onion, chopped
2 c diced ham
3 stalks celery, chopped (I didn't have any this time but I'm sure it's good with it)
1 lb frozen corn
2 Tbs butter
2 Tbs chicken bouillon
salt & pepper to taste
1 can evaporated milk

Combine all but milk in slow cooker and add water to cover.  Cook on low 8-9 hours.  Stir in milk and cook 30 mins more.

***This seemed to give Miles a lactose reaction.  Beware!***

Carrot Soup

This recipe is from the book Carrot Soup by John Segal.  We read it and made the soup last year for the letter C.  If I remember right, we liked it a lot.  Now I'm thinking of making it for Halloween week.  I converted this from metric myself, so it's probably not spot-on.  Aaaaand, I think I'll go ahead & 1/2 it.  The book says it feeds 10 (or one very hungry rabbit).

2 lb carrots - washed, peeled & shredded
7 c chicken broth
2 stalks celery, chopped
1 large onion, chopped
1/2 stick butter
salt & pepper
5 sprigs fresh dill or parsley, chopped

Saute the onion & celery in butter in large covered pot until tender.  Add shredded carrots & chicken broth.  Bring to a boil.
Reduce heat & simmer w/ the pot covered for about 30 minutes.
Let cool slightly.  Puree the mixture in a blender until smooth.
Add salt & pepper to taste.  Add dill/parsley & serve.

Italian Sausage Soup

original recipe ~ allrecipes.com

We love this soup!  Devin recently said it's the best soup I make.  I probably agree with that.  Also, this can be adapted for the crock pot.  Just transfer sausage to the crock pot after browning and add everything else.  Cook on low for... a while.  Ok, I've only tried this by transferring after cooking the carrots and putting it on "keep warm" for around 4 hours.  It was fine but the zucchini was a little crunchy for my taste.  Plus there happened to be too much of it that time.  Anyway, if I had only cooked the sausage and then put everything else in on low I'm sure 4 hours would have done the trick.

1 lb sausage
fennel*
1/2 tsp minced garlic
3 1/2 c water
3 1/2 tsp beef base
1 can Italian-style petite diced tomatoes
2 c sliced carrots
1 can great Northern beans, undrained
2 small zucchini, cubed
2 c baby spinach
1/4 tsp black pepper
1/2 tsp salt

Brown sausage with fennel and garlic.  Stir in water, beef base, tomatoes, carrots, salt & pepper.  Reduce heat, cover & simmer 15 mins.  Stir in beans (w/ liquid) and zucchini.  Cover, simmer 15 more mins.  Remove from heat, add spinach and cover.  Let sit 5 minutes while hot soup cooks spinach before serving.


*The recipe actually calls for Italian sausage.  I can never find it so I always just use regular and add fennel - that's mostly what it is, right?  I've never measured the fennel; I just eyeball it.

Corn Chowder

Jolene/Molly D/America's Test Kitchen

This picture does not do the soup justice.  It is so good.  I first had this at the Davenports' place in Midway at Christmas time (2011 I think).  This was my first time making it and I didn't even cheat.  I actually cooked the bacon and I actually chopped up a real onion and put the whole thing in the soup as called for.

4 1/2 c corn (sliced off the cob if possible - I did this and 6 ears did the job)
6 slices bacon, chopped fine
1 onion, chopped
2 cloves garlic
4 1/2 Tbs flour
4 1/2 c water
1 1/2 Tbs chicken base/bouillon
3 c milk
4 potatoes, cut into 1/4-inch cubes
3 bay leaves (I used broken-up pieces and then I couldn't remove them.  Mistake.)
1 1/2 tsp thyme
1 1/2 c cream
parsley
salt and pepper

Cook bacon.  Stir in onion and cook until softened.  Stir in garlic and cook for 30 seconds.  Stir in flour and cook for about 1 minute.  Slowly stir in broth and milk, scraping up any browned bits.  Stir in potatoes, spices and corn.  Bring to a boil and cook until potatoes are tender, about 15-20 mins.

Add cream and simmer 5 mins without boiling.  Discard bay leaves.  Stir in parsley, salt and pepper to taste before serving.

Garnish with grated cheddar if desired (I don't think it needs it).

Turkey Noodle Soup

7 c water
1 Tbs chicken base
2 c sliced carrots
1/2 onion, chopped
2 celery ribs, sliced
salt & pepper to taste
3 c leftover turkey pieces
homemade noodles (1/2 the recipe)

Combine all but turkey & noodles.  Bring to a boil then simmer until veggies are tender.  Add turkey & cook on medium-low while you make the noodles (or just for a while).  Bring back up to a boil then add noodles, a few at a time, and let them boil for just a few minutes.

Note: The water and chicken base are just stand-ins for actual turkey drippings.

Homemade Noodles

M'Jean Lund


My mom is famous for her post-Thanksgiving turkey noodle soup.  These are the noodles she uses.

2 eggs
1/2 c rich milk (evaporated or just the thickest stuff you have)
2 c flour
1 tsp salt
1/2 tsp baking powder

Combine eggs & milk.  Put salt & baking powder into 1/2 the flour and add to egg mixture.  Mix in the rest of the flour until it becomes a pretty firm ball.  The dough will be sticky.  Roll out over flour and cut into strips with a pizza cutter.  Drop a few at a time (so they don't stick together) into boiling water or soup.  They only take a few minutes to cook.