Yummy Corn Chowder

Corn Chowder
1/4 cup butter
1/2 cup diced onion
1 cup sliced celery (2-3 stalks)
1-1/2 cups carrotts, sliced
2-1/2 cups potatoes, cubed
1 can corn, drained (or 2 cups frozen corn)
1 small can cream of mushroom soup
1 15 oz can evaporated milk
4-5 chicken bullion cubes
2-3 quarts water
1 lb cooked bacon, crumbled
1/2 cup potato pearls or flakes, for thickening
In your favorite soup pot, saute the onion and celery in the butter until they are softened. Add 2-3 quarts water, carrots, potatoes and chicken bullion cubes. Simmer for 20-30 minutes until veggies are soft. While that is simmering, cook the bacon in a frying pan. I like to slice it in small pieces while it is still a little frozen and then fry it–that way it is all ready crumbled and cooks pretty evenly. Set bacon aside on a paper towel to drain. Now, back to the soup pot. Add corn, cream of mushroom soup and evaporated milk. If you want to you can add potato pearls or flakes at this point to make it thicker. Let chowder simmer 5-10 more minutes. Serve with warm rolls or bread. If you know you will be eating all of the soup at one meal, you can add all the bacon to the soup. I don’t like soggy bacon, so at my house, we add our own bacon to our individual bowls. *This chowder will definitely warm you up on a cold evening. It also makes an easy dinner to take to someone who is sick or struggling.

White Chicken Chili

A few months ago our ward (church) had a chili cook-off. I realized I didn't have any ground beef that morning, and instead of risking the craziness of shopping on Saturday, (I really try to avoid it) I decided to try a white chili. I had some bone in chicken breast that I stuck in the crock pot with some lemon juice and salt and pepper. Then I started the beans because I new they would take at least 4 hours. I rinsed them, covered them with water and then put in lots of garlic, a whole onion in wedges and a couple teaspoons of salt. I do pinto beans the same way and freeze them in 2 cup batches. I really like beans and could go on and on but I'll dedicate an entire post to them someday. Anyhow, I was pretty happy with the end resultof the chili and ended up getting second, I missed first by one vote. And can I just say, the prizes were awesome. I got a $50 dollar gift card to Chili's and two bottles of hot sauce. Go Chicken!

Maria's White Chicken Chili

1 small or medium onion, chopped

2 pieces of garlic, crushed

3 cups chicken, cooked and shredded

5 cups white navy beans, or three 15 oz. cans

2 cans mild rotel, drained unless you like it really spicy then leave the juice, or get the regular or spicy variety for more heat.

1 packet dry italian dressing seasoning, or 1 cup italian salad dressing

2-4 cups of water, depending on if you drain the rotel or if you use dressing instead of the seasoning packet

2-4 chicken bullion cubes (to personal taste) I like to also add the drippings from meat if I cook it in the crock pot.

1-2 Tbsp lime or lemon juice

1 spoonful of sugar (secret ingredient)

1 Tbsp chili powder

1 1-2 tsp cumin

Sour cream

Grated cheese

Saute the onion for 3 minutes and then add crushed garlic, chili powder and cumin. Suate 1 more minute. Add tomatoes, water, 3 1/2 cups of beans or two cans, and chicken. Add chicken bullion, and italian seasoning. Simmer for 20-30 minutes. Mash remaining beans and add them to help thicken the chili. Add the sugar and lemon or lime juice. Simmer a little longer and then serve with sour cream and grated cheese.

The great thing about this soup is you can use whatever you have on hand. If you have a lime use fresh lime juice. If all you've got is bottled lemon juice, use that. You really can't mess it up if you have the key ingredients. If you think that two cans of Rotel is going to be to spicy for your kids, do one can mild rotel and one can plain crushed or diced tomatos. I can't tell you how many people asked me for this recipe. You are definately going to want to keep this one in your favorites. I personally think what makes it great is the beans being cooked with onion and garlic and the meat being slowcooked with a little lemon juice. I am telling you lemon juice is my best friend when it comes to poultry. Toodles

Chedder Broccoli Soup

I like this recipe because it is quick, simple, tasty, and less fattening then recipes that use cream. Technically you could substitute cream for the milk and evaporated milk if you want a richer, "creamier" soup. As long as you don't mind adding a few hundred more calories per serving. :)

1-2 large bunches of fresh broccoli, chopped (you can substitute a 1 lb. bag of frozen broccoli)
½ cup chopped onion
2-3 tsp chicken bullion (2-3 cubes)
2 Tbsp butter
¼ cup flour
1 cup milk
1 can evaporated milk
2 cups grated cheddar or colby jack cheese
Pinch dry mustard

Put chopped broccoli and onion in a 2 -3 quart sauce pan. Barely cover vegetables with water. Add the chicken bullion. Add salt and pepper if desired. Bring to a boil and then simmer until broccoli and onions are tender. In a separate sauce pan melt butter and whisk in the flour to create a rue. Continue whisking the rue for about 30 seconds. Add the regular milk while you continue to whisk the rue until it turns into a smooth white sauce. Add the white sauce to the broccoli and onions. Stir, and then add the can of evaporated milk. Add the pinch of dry mustard. Simmer for 20 minutes. Five minutes prior to serving stir in the cheese. More milk can be added for a thinner soup. Works great in bread bowls.