Other recipes in this category
  • Asparagus Soup
    1/4 c. minced onion
    2 tbsp. butter
    1 c. (1/4 lb.) thinly sliced asparagus
    1/2 tsp. paprika
    3 c. chicken broth
    6 tbsp. whipping cream
    2 tbsp. cornstarch
    2 tbsp. water
    Cook onion in butter until onion is soft. Add asparagus and paprika and cook stirring until asparagus turns bright green. Stir in chicken broth and whipping cream. Heat to boiling. Blend together the cornstarch and water and stir into soup. Cook until thickened. Season to taste with salt and pepper. Serves 4 to 6.
  • Cheddar Chowder
    3 c. water
    3 chicken bouillon cubes
    4 potatoes diced
    1 onion diced
    1 c. chopped carrots
    1/2 c. diced green pepper
    1/3 c. butter/margarine
    1/3 c. flour
    3 1/2 c. milk
    4 c. or 1 lb. grated Colby cheese
    1/4 tsp. Tabasco sauce
    Salt and pepper
    Dissolve bouillon in water. Bring to a boil. Add and cook potatoes onions carrots and green pepper. Add butter and flour. Gradually add milk and cook until thickened. Add cheese and stir until melted. Add Tabasco sauce. Do not boil. Serves 8. Margie Johnson
  • Wild Rice Soup
    1 c. uncooked wild rice
    3 c. boiling water
    2 strips smoked bacon
    1/4 c. chopped onion
    3/4 c. sliced celery
    1/2 c. sliced carrots
    1 can (14 1/2 oz.) chicken broth
    2 cans (10 3/4 oz. each) cream of
    mushroom soup
    2 soup cans milk
    1 can (4 oz.) mushrooms plus liquid
    1 tsp. seasoned salt
    Pepper to taste
    Combine rice and boiling water in large saucepan simmer covered for 50 to 60 minutes. Drain off excess liquid set rice aside. Fry bacon until crisp remove bacon and saute onion celery and carrots in small amount of bacon fat. Combine broth soups milk mushrooms salt and pepper reserved crumbled bacon sauteed vegetables and wild rice. Simmer covered 1 hour. Yield 8 servings.
  • Cheddar Cheese Soup
    3/4 c. chopped carrots
    3/4 c. chopped celery
    3/4 c. chopped cauliflower
    1/2 c. chopped green onion
    1/2 white onion chopped
    2 c. water
    1/2 c. butter
    1 c. flour
    3 c. milk
    1 c. evaporated milk
    2 cans chicken broth
    1 jar (15 oz.) Cheese Whiz
    Pepper to taste
    Boil first 4 ingredients in water for 5 minutes. Saute white onion in butter. Add flour and blend well. Boil milk and chicken broth. Stir milk and broth into onion mixture. Stir in boiled vegetable including water in which they were cooked. Add Cheese Whiz and pepper. Bring to a boil and serve.
  • Lobster And Roasted Corn Chowder
    1 (21 lb.) live Maine lobster
    4 strips bacon fine dice
    1/2 med. onion fine dice
    1/4 med. green pepper fine dice
    1/4 med. red pepper fine dice
    1/4 med. yellow pepper fine dice
    1/4 sm. jalapeno pepper fine dice
    1/2 stalk celery fine dice
    1/2 med. carrot fine dice
    1/2 c. diced green chilies canned
    1/4 lb. unsalted butter
    1/2 c. all purpose flour
    6 c. lobster stock or 1 tbsp. lobster
    base and 6 c. water
    1 tbsp. tomato paste
    1 c. corn cut off the cob
    1 c. cream style corn
    1 sm. smoked hamhock
    2 med. baking potatoes peeled and
    cut into 1 inch square dice
    1 bunch cilantro fine chop
    2 stalks green onions fine bias cut
    2 c. heavy whipping cream
    1 tsp. Lenard s southwestern
    seasoning blend
    1/2 lemon juice
    Salt and ground black pepper to taste
    Steam lobster 17 minutes let cool and remove from shell. Save shells to make lobster stock if desired. Saute bacon until crispy in sauce or small stock pot. Add onions green red yellow and jalapeno peppers celery and carrots cook until soft. Add tomato paste and green chilies. Add lobster base if that is your choice over stock. Cook 3 mintues stirring constantly over medium heat. Add 1/2 of the unsalted butter and cook until melted. Add flour and cook 3 more minutes. Roast corn kernals in an oven on a baking sheet or other flat pan until slightly browned and add to chowder. Add cream style corn southwestern seasoning and smoked hamhocks. Add stock or water if using base. Cook for 1/2 hour keeping at a slow boil stirring constantly. Add potatoes and cook for another 15 minutes. If too thick add more stock or water to desired consistency. Add green onions cilantro and lemon juice. Slowly Whisk in cream and the remaining butter until melted. Season with salt and black pepper to taste. Serves 12 people. The Phoenician