Broccoli Cauliflower Chowder

The site mentioned that this makes a lot, so probably cut it in half for a small family. Also, it said 3 cups of whole milk still made a tasty soup.

4 T. butter
½ c. flour
½ T. chicken soup base (chicken bouillon)
1 c. whipping cream
2 c. whole milk
2 c. water
1 c. diced carrots
2 c. diced potatoes
1 c. diced celery
1 clove fresh minced garlic (I use fresh, but you could also use ½ tsp granulated garlic)
½ T. salt
½ T. Worcestershire sauce
½ c. finely chopped onions
½ T. butter
1 c. fresh broccoli
1 c. fresh cauliflower
Fresh parsley for garnish

Melt butter in a soup pot. Add flour and mix well.

Add chicken base, then slowly and steadily mix in the whipping cream, whole milk, and water. Bring to a low boil; then add carrots, potatoes, celery, garlic, salt, and Worcestershire sauce.

Cook for 45 minutes (I only cooked for 30 minutes because the carrots and potatoes were nearly fork tender at that point). Sauté onions in butter for 3 minutes and add to soup along with broccoli and cauliflower.

Cook another 15 minutes or until vegetables are fork tender. (When I say fork tender, I mean that the vegetables give only a little resistance when pierced with a fork. You would say they are mostly tender, but not soft.)

Makes 6 servings.

Recipe From: Sisters Cafe

Corn Chowder

1 lb. bacon, cut into one-inch pieces (or less bacon, if you prefer, and I do)
1 onion, chopped
3 large potatoes, cut into cubes
2 c. water
1 tsp. salt
1/4 tsp. pepper
2 cans of canned corn, with water (I've used creamstyle corn too)
1 can evaporated milk
1/4 c. flour
1/2 c. water
Paprika

Brown bacon in large pot. Let drain on paper towel. Drain all but 2 tbs of bacon grease. Brown the onion in bacon grease. Add the chopped potatoes, 2 cups water, salt and pepper. Bring to a boil, then simmer for 15 minutes. Add corn with liquid and canned milk. Mix 1/4 cup flour in 1/2 cup of water until smooth. Add to soup. Add the bacon and sprinkle with paprika.

Makes about 6 servings

Recipe From: Sympley Good Recipes

White Bean Chili

1 can of chicken broth
1 jar of verde sauce (its over by the Pace Picante- I like mild)
3 breasts of chicken cooked and shredded
3 cans of White beans drained
1 small container of sour cream (I think it's a 16 ounce?)
1 small can of chopped green chili's
few shakes of garlic salt and pepper
1 can of corn drained
1/3 cup of shredded cheese (like mild cheddar or mexican)
Up to1 TBS of sugar to give it a little sweetness

Throw it all in a soup pot and cook on med/low and low for about 35 minutes

Wisconsin Cauliflower Soup

Found this recipe today. Nate ate at Zupas and had this soup. He said it was awesome, so I'm going to try and make it. And fresh bread, apparently. And bacon. He put bacon in it. They asked him, "Do you want bacon?" And he loves bacon. Bacon makes everything better.

When I made this it turned out a little bland. Salt and pepper helped, and I will be adding more pepperjack cheese when I reheat the leftovers. Nate and I are pondering what else we could add that would give it a little more flavor.... I think that cooking the onions in bacon grease instead of butter, and then adding some bacon at the end would help.

2 tablespoons margarine or butter (1/4 stick)
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1 head (2 1/2 pounds) cauliflower, cut into 1-inch pieces
1 teaspoon Dijon mustard (I just used regular mustard and it was fine)
1 cup shredded cheddar cheese
1 cup pepper jack cheese

In 4-quart saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2minutes, stirring frequently. Gradually stir in milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes. In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve.

Recipe From: Just Cook Already

Chicken Chowder

1 pkg bacon
1 onion chopped
1 cup water
10-12 potatoes
3 lbs chicken tenders
2 cans corn (undrained)
2 cans evaporated milk
2 cans water
4 cans cream of potatoe soup
2% milk
2 tablespoons parsley
Salt and pepper

Cut bacon into 1-2 inch strips and fry in a stock pan until crisp. Meanwhile, put chicken tenders in pot and cover with water adding salt, pepper and garlic- cook until done.

Also, cook potaoes whle in pan of water (like with funeral potatoes but I peeled them first).

When bacon is crisp drain off most of the grease but cook chopped onions and 1 cup water in same stock pot with crisp bacon and drippings. Stir in 2 cans evaporated milk and rinse the cans with water for the 2 cans of water listed above. Add 4 cans cream of pototoe soup and rinse each can out with water, adding a little more water to the soup base.

Stir in chicken tenders cut into chunks with broth. Chop up the precooked potatoes and add to chowder. Add corn. Add 2% milk for chowder consistancy with parsley and salt and pepper.

Note: this makes lots! It filled the pot I use to cook corn on the cob in. Probably want to 1/2 the recipe for family use.

Roasted Bell Pepper Soup

1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
3 red bell peppers
4 large tomatoes - peeled, seeded and chopped
1 1/2 teaspoons dried thyme
2 teaspoons paprika
1/8 teaspoon white sugar
6 cups chicken broth
salt and pepper to taste
1 pinch ground cayenne pepper
1 dash hot pepper sauce
2 tablespoons butter
1 1/2 tablespoons all-purpose flour
6 tablespoons sour cream

Roast peppers: rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Put into paper bag and seal. Let rest for 15 minutes, then peel will come right off and core and seeds will fall out. Chop peppers. Reserve one chopped pepper; set aside.

Heat olive oil over moderate heat. Add onion and garlic and cook until soft but not brown, about 5 minutes. Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.

Stir in chicken stock, salt and pepper, cayenne pepper, and hot sauce (if using). Bring to boiling, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are tender.

Strain soup, reserving broth. Place solids in food processor or blender, and process until fairly smooth. Add puree back into broth.

Melt butter and stir in the flour, cook for 1 minute. Stirring slowly, add the broth/vegetable mixture. Add reserved chopped pepper and bring to boiling. Lower heat and simmer 10 minutes.

Ladle into bowls and add 1 tablespoon of sour cream to each bowl. For a lighter soup, this is also delicious without the sour cream.

Recipe from: Allrecipes

Butternut Squash Soup

2 tablespoons butter
1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash - peeled, seeded, and cubed
1 (32 fluid ounce) container chicken stock
salt and freshly ground black pepper to taste

Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.

Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

Recipe from: Allrecipes

Broccoli Soup

1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, peeled and chopped
2 (10 ounce) packages chopped frozen broccoli, thawed
2 potato, peeled and chopped
4 cups chicken broth
1/4 teaspoon ground nutmeg
salt and pepper to taste

Heat olive oil in a large saucepan, and saute onion and garlic until tender. Mix in broccoli, potato, and chicken broth. Bring to a boil, reduce heat, and simmer 15 minutes, until vegetables are tender.

With a hand mixer or in a blender, puree the mixture until smooth. Return to the saucepan, and reheat. Season with nutmeg, salt, and pepper. Serve with some grated cheese (especially if you are serving Nate).

This recipe is really versatile. Tonight I made it with an extra potato, a chopped up zucchini, several handfuls of fresh spinach, and however much broccoli I dumped in. And I had a little evaporated milk, so I threw that in. And a little crushed red pepper. Once it was all blended up no one could tell that I had added other veggies. I also sprinkled a little season salt in each bowl as I served it. It was awesome. Go me.

Recipe from: Allrecipes, adapted by me