1 onion, chopped
1 green bell pepper, seeded and chopped
2 tablespoons butter
3 cups potatoes, diced
2 cups water
1 can cream style corn
1 can evaporated milk
salt and pepper to taste
In a skillet, saute onion and pepper in butter until onion is translucent. Add potatoes and water; simmer until potatoes are tender, about 15-20 minutes.
Stir in creamed corn and evaporated milk. Add 1 cup water (may use empty milk can). Season to taste with salt and pepper.
Simmer 15 minutes and remove from heat. May serve warm or cool
OR
CORN AND CHEESE CHOWDER
1/2 c. water
2 c. diced potatoes
1 c. sliced carrots
1 c. chopped celery
2 tbsp. chopped onion (or more if you wish)
Salt and pepper to taste
1 tsp. dill (or to taste
2 c. cream style corn
1 and 1/2 c. milk
2/3 grated cheese
1/2 c. frozen peas (optional)
Stir until cheese melts and chowder is heated through. Do not boil. Serve with muffins or brown bread and butter. This chowder is very filling. Children love it with a dollop of butter in the center and sprinkled with parsley or grated cheese.
Serves 4.
OR
SUPER CORN CHOWDER
5 slices bacon
1 med. onion, chopped
1 can cream of mushroom soup
1 tsp. salt
butter
2 c. corn, cooked or canned
1 c. diced cooked potatoes
2 1/2 c. milk
Dash pepper
In large saucepan, cook bacon until crisp. Remove bacon; pour off bacon drippings, returning 3 teaspoons to saucepan. Add onion and cook until lightly brown. Add remaining ingredients except butter. Heat to boiling.
Reduce heat and simmer a minute or two. Crumble bacon; sprinkle over chowder. Top each serving with pat of butter. Makes 6 servings.
OR
CREAM OF BROCCOLI SOUP
2 lb. broccoli (can use hard ends of broccoli to be frugal)
2 tbsp. butter
1/2 c. yellow onions, chopped
1/4 c. chopped green pepper
2 tbsp. flour
6 c. chicken soup stock
1 bay leaf
Parsley
1 tsp. ground thyme
6 black peppercorns
Pinch nutmeg
3 egg yolks, whipped %26amp; blended with 1 c. milk or cream
Chop up the broccoli, saving some of the small buds and flowers for later use. Saute in the butter along with the onions and green pepper. Sprinkle with the flour and stir. Add to the soup stock, along with the bay leaf, parsley, thyme and peppercorns. Cook for 30 minutes and puree mixture in blender or sieve. Add the nutmeg. Strain the soup from the pulp and return to pan. Add the egg yolk and milk or cream mixture and pour into hot soup. Serve with some of the reserved broccoli buds floating in the bowl.
Serves 6-8.
OR
CREAM OF BROCCOLI SOUP
2 pkg. frozen chopped broccoli, cooked, drained
1 whole med. onion, chopped
1 sm. can mushrooms, drained, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 chicken bouillon cube
1 (8 oz.) pkg. cream cheese
1/4 c. butter
1 c. milk
Salt, pepper, garlic powder to taste
Dissolve chicken bouillon cube in broccoli water and enough water to make 1 cup. Set aside. Saute onion in butter until soft. Add cream of mushroom and cream of chicken soups to onion and stir until smooth. Slowly add chicken broth and 1 cup milk. Cook over medium heat.
In separate pan, slowly melt cream cheese with 1 cup of soup mixture until it is smooth and blended. Pour back into the rest of the hot soup mixture. Now add drained chopped broccoli and drained mushrooms. Season to taste.
OR
CREAM OF BROCCOLI SOUP
2 pkg. frozen chopped broccoli
1 can chicken broth
1 med. onion, chopped
1/2 tsp. nutmeg
1 can condensed cream of mushroom soup
1 tbsp. butter
1/4 tsp. pepper
1 c. sour cream
Cook broccoli in boiling water until soft; drain and mash. Combine broccoli with broth, onion, and nutmeg. Cook over medium heat on stove for 15 minutes. Add mushroom soup and butter to broccoli mixture. Blend until smooth. Add sour cream and cook 10-15 minutes more. Sprinkle with pepper and serve.
JMI would like recipes for ';cream of broccoli %26amp; corn chowder soup';, please help.?
Corn Chowder
1/4 lb bacon cut in small pieces
2 Tbsp. flour
1/2 cup diced celery
1/2 cup diced onion
6 to 8 potatoes, peeled and diced
1 cup heavy cream
1 can whole kernel corn (drained)
1 can cream style corn
water to just cover potatoes
salt %26amp; pepper to taste
1 Tbsp parsley flakes
In heavy dutch oven pan, brown bacon until crisp, (do not drain fat), remove bacon, add onion and celery and cook until tender, add flour and stir and let cook 1 minute, add potatoes and stir to coat with bacon fat and flour mixture, add water to just cover potatoes, then add salt and pepper and parsley flakes. Cook until potatoes are fork tender, add both cans of corn, heavy cream, add bacon back to pot and heat until hot but not boiling.I would like recipes for ';cream of broccoli %26amp; corn chowder soup';, please help.?
Simple Cream of Broccoli Soup
Ingredients
* 2 tablespoons butter
* 1/2 cup cream, heavy, light or
* 1 onion, chopped
* half-n-half
* 1 russet potato, peeled and chop
* Nutmeg, to taste
* 6 cups canned chicken stock, warmed
* Salt
* 3 cups chopped broccoli florets and stems
* Pepper
Directions
In a large pot, melt butter and cook onion until tender over medium high heat. Add potato and toss to coat with butter. Add hot stock and bring to a simmer. Stir in broccoli and return to a simmer. When potato and broccoli are tender, puree in batches in a blender or food processor. Return to pot and add cream. Season to taste and serve warm
Southwestern Corn Chowder
Ingredients
* 2 pounds frozen corn kernels, thawed, and drizzled with olive oil
* Kosher salt and freshly ground pepper
* 10 Roma tomatoes, rubbed with olive oil
* 1 medium red pepper, rubbed with olive oil
* 2 tablespoons butter
* 1/4 small yellow onion, diced
* 3 garlic cloves, sliced
* 2 tablespoons all-purpose flour
* 3 cups chicken stock
* 2 cups half-and-half
* 1 1/2 cups corn tortilla chips, chopped
* Cumin
* Chili powder
* 1 medium avocado, small diced, for garnish
Directions
Preheat oven to 500 degrees F.
Put the oiled corn on a baking sheet and sprinkle it with salt and pepper. Put the oiled tomatoes on another baking sheet and roast them both for 10 to 12 minutes until the tomato skin blisters and the corn is lightly browned. In a medium skillet, grill the red pepper over medium-high heat until it is black on each side. Put the tomatoes and the pepper in the refrigerator, and peel them when they have cooled.
Heat the butter in a large pot over medium heat and add the onion and garlic and saute. Add the flour and cook for 2 to 3 minutes. Add the chicken stock, roasted corn, peeled tomatoes, half-and-half, and 1 1/4 cups of the tortilla chip pieces and mix well. Pour this mixture in a food processor or blender* and puree until smooth. Strain the chowder, and then season it with cumin, chili powder, salt, and pepper, to taste. Peel and dice the roasted red pepper. Serve the soup topped with diced avocado, red pepper, and the remaining tortilla chip pieces. Serve immediately.
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
I got both recipes from www.foodnetwork.com
Google each soup that you need a recipe for and lots of them will pop up and you pick the one you like. I do this all the time.
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