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Fall Recipes
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http://www.globalgourmet.com/food/special/zucchini/chowder.html Corn Chowder in Miniature Pumpkin Shells |
http://www.ivanhoe.com/sw/feature/crabandsweetcornchowder.shtml Crab and Sweet Corn Chowder |
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http://www.oregonlive.com/foodday/recipes/99/09/21/fd_bkbutr121.html Sweet Potato and Corn Chowder |
http://www.ocbtracker.com/ladypixel/natrec1.html Native American Recipes |
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http://www.walker-online.com/veggi/soups/ the recipes below and to the right are from this page also http://www.walker-online.com/veggi/soups/cornchowder1.htm Corn Chowder Ingredients 1
can creamed style Corn 1
small Onion, chopped Dash
of Black Pepper Milk to thin Description Puree
the corn and onion in a blender and thin with milk. Place in a pot and warm, add pepper to season and salt if necessary. Quick
& Easy I always keep a can of corn on hand to warm up a cold night. |
Sweet Potato Soup Ingredients 1
cup Onion (finely chopped) 1
stalk Celery (finely chopped) 1
Carrot (pealed and finely chopped) 2-3
Sweet potatoes, pealed and cut into bite size pieces. 1
can Stewed Tomatoes (16 oz) 1
tsp. Sugar 1/4
tsp. Nutmeg Salt and Pepper Description Saut� the onion, celery and carrot until tender. Add the potatoes and saut�. Add tomatoes and water, boil and then turn heat down to simmer until the potatoes are tender. Puree about 2 cups of the soup, leaving the rest and chunky pieces in the pureed soup. Season with salt, pepper and nutmeg and a pinch of sugar. |
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Corn Chowder Ingredients 4
large fresh cobs of Corn 3
Tbs. Butter 1
small Onion 2
small Potatoes, pealed and cubed 1
Tbs. Salt 1/4
Tbs. White Pepper 1/2
tsp. Basil 2
c Vegetable Bouillon 1&1/2 cups Cream Description Using a sharp knife, take the corn off the cob and with the back of the knife scrape the milk also from the cob. In a large pot, melt the butter and saut� the onion. Add the potato and corn and pour the vegetable bouillon over. Cook for 25-20 min. Puree the mixture and return to the pot. Simmer and season. Just before serving add the cream. This is the elegant not so quick recipe. |
Asparagus Soup Ingredients 500
g white Asparagus 1Tbs.
Honey 1Tbs.
Butter 1/2
Tbs. Salt 2
tsp. Flour 11/2
cup Milk White
Pepper 4
tsp. Lightly beaten Cream Sherry or White wine (optional) Description Peal the fresh white asparagus and steam, reserve the liquid for the soup. Puree the cooked asparagus and add the milk and honey, warm, stirring often. Season with salt and white pepper, and a bit of white wine tastes divine. Add the whipped cream and very gently grate o bit of nutmeg on top.
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http://recipedude.com/recipes/creampot.html Creamy
Potato Soup 6
Medium Potatoes (peeled and cubed) Boil potatoes in a large pot with just enough water to cover the potatoes. Fry bacon until crisp and crumble. Sautee onions in bacon grease until clear. Add all ingredients, including bacon, onions and all bacon grease to cooked potatoes and stir until combined. Cover, reduce heat to low, and cook for 20 to 30 minutes. |
Corn
Chowder 2
can cream of chicken soup In
large pot metl marg. saute onions, carrots, celery until just tender.
add in cream of chicken soup and water, stir until well mixed. add in
your potatoes and milk. let cook for about 5 to 10 min. potatoes should
be almost done. add in frozen corn, cook until heated through. add salt
and pepper to tast. (it goes great with Spicy Hush Puppies)
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http://www.cajun-recipes.com/cajun3/gumbo/31675.htm Easy
Potato Soup One
16-ounce package frozen hash browns 1
cup onions, chopped One
14 ounce can chicken broth 3
cups water (less for thicker, soup) One
10-3/4-ounce can celery soup, undiluted One
10-3/4-ounce can cream of chicken soup, undiluted 2
cups milk Salt
and pepper to taste Combine frozen hash browns onions, chicken broth and water. Simmer 30 minutes. Stir in soups, milk, salt and pepper. Heat thoroughly. |
Potato
Soup With Spinach Balls 4
medium-sized potatoes 1
medium onion, sliced 1/2
medium bell pepper 1
rib celery 1
carrot 2
tablespoons oleo 1
quart PLUS approximately 1 cup water 5
chicken bouillon cubes 1
package (10 ounces) chopped spinach 1
cup Italian bread crumbs 1
egg white, slightly beaten Fresh
parsley, chopped Pepper, to taste In
a medium/large saucepan, add diced potatoes, sliced onion, chopped bell
pepper, chopped celery, grated carrot, oleo and water, plus 5 cubes
chicken bouillon. Let simmer about 12 minutes; while this is simmering,
mix the defrosted spinach, bread crumbs and egg white. Let sit about 10
minutes, then shape into 1" balls. Drop into soup mixture
carefully; let simmer about 12 more minutes. Add fresh parsley and
pepper, to taste. Serve
with wheat crackers. Serves: 4-5 |
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