|
|
|
Freebies4Ya Recipe Box Menu
Please Take A Second Of Your Time And Vote For Freebies4Ya At: Soprano's!
|
|
|
Soups - Stews - Chowders Page 2
|
Cheddar Potato Chowder
Servings - 4
Ingredients:
3 tablespoons margarine or butter
2 medium carrots - peeled and diced
2 medium celery stalks - thinly sliced
1 small onion - chopped
3 tablespoons all-purpose flour
1/4 teaspoon dry mustard
1/4 teaspoon paprika
1/4 teaspoon ground pepper
2 cups milk
2 cups water
4 medium peeled potatoes - cut in 1/2" cubes
2 chicken bouillon cubes
1 1/2 cups cheddar cheese - shredded
4 slices bacon - cooked and crumbled
chopped chives - optional
Preparation:
In 3-quart saucepan over medium heat, melt margarine. Add carrots, celery and onion; cook until tender, about 10 minutes, stirring occasionally. Stir in flour, dry mustard, paprika and pepper; cook 1 minute. Gradually add milk, water, potatoes and bouillon. Bring to a boil over high heat; reduce heat to low. Cover and simmer 10 minutes or until potatoes are tender. Remove saucepan from heat; add cheese and stir just until melted. Top each serving with crumbled bacon and chopped chives, if desired.
Easy Ham Chowder
Ingredients:
1 and 1/2 cups diced cooked ham
1 can (10.75 oz.) condensed cream of mushroom soup
1 can (14.5 oz.) Whole Potatoes, drained and diced
1 can (8. 25oz.) Sliced Carrots, drained
1 can (8 oz.) Cut Green Beans, drained
Preparation:
Combine all ingredients in medium saucepan. Stir in 1 and 1/2 cups water or milk. Bring to boil; reduce heat and simmer 3 to 4 min. or until heated through. Serve with warm biscuits, bread or crackers.
Garden Chowder
Ingredients:
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1/4 cup butter or margarine
1 cup diced potato
1 cup diced celery
1 cup diced cauliflower
1 cup diced carrot
1 cup diced broccoli
3 cups water
3 chicken bouillon cubes
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup all-purpose flour
2 cups milk
1 tablespoon minced fresh parsley
3 cups shredded Cheddar cheese
Preparation:
In a Dutch oven or soup kettle, saute green bell pepper and onion in butter until tender. Add vegetables, water, bouillon, salt, and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Combine flour and milk until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes. Add the parsley. Just before serving, stir in the cheese until melted.
Simple Bacon Corn Chowder
Ingredients:
12 large potatoes, skinned and diced
1 large onion, chopped
1 1/2 pounds bacon, chopped
1 can creamed corn (15 1/4 ounce)
2 cans evaporated milk (12 ounce)
pepper to taste
Preparation:
Fry bacon until very, very crisp. Drain off fat. While bacon is cooking prepare potatoes & onion. Place potatoes & onion in large sauce pan, add water to cover, lightly salt if desired. Cook for 10 minutes, or until done. Drain most of the water off then, with a potato masher, mash until about half of the potato chunks are left. Add creamed corn, bacon, and evaporated milk. Mix well. Cook on low heat for another 30 minutes or so to blend flavors. Add pepper, if desired.
Potato And Double Corn Chowder
Ingredients:
1 Bag (16oz) frozen hash brown potatoes, thawed (4c.)
1 can (151/4 oz) whole kernel corn,undrained
1 can (143/4oz) cream-style corn
1 can (12oz) evaporated milk
1 med. onion, chopped
8 slices bacon, cooked and crumbled
1/2 t. salt
1/2 t. Worcestershire sauce.
1/4 t. pepper
Preparation:
Mix all ingredients in slow cooker. Cover and cook on low heat 6 to 8 hours or high 3 to 4 hours.
|
|
