Recipe of the Day: Creamy Ham & Corn Soup *National Ham Day*

Creamy Ham & Corn Soup

Ingredients
2 cans (14-1/2 ounces each) chicken broth
2 cups fresh or frozen corn
1 cup half-and-half cream
1/3 cup chopped onion
1/3 cup chopped sweet red pepper
1/4 cup plus 3 tablespoons all-purpose flour
1/2 cup cold water
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup diced fully cooked ham
Snipped fresh dill, optional

Directions
Combine the broth, corn, cream, onion and red pepper in a large saucepan. Bring to a boil. Combine the flour, water, salt and pepper until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in ham.

Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Garnish servings with dill if desired. Yield: 7 servings.

Recipe found here: Creamy Ham & Corn Soup

Read Full Post »

Recipe of the Day: Southwestern Chicken Soup

Southwestern Chicken Soup

Ingredients
1-1/4 pounds Boneless Skinless Chicken Breasts, cut into thin strips
1 to 2 tablespoons canola oil
2 cans (14-1/2 ounces each) chicken broth
1 package (16 ounces) frozen corn, thawed
1 can (14-1/2 ounces) diced tomatoes, undrained
1 medium onion, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 can (4 ounces) chopped green chilies
1-1/2 teaspoons seasoned salt, optional
1 teaspoon ground cumin
1/2 teaspoon garlic powder

Directions
In a large skillet, saute the chicken in oil until lightly browned. Transfer to a 5-qt. slow cooker with a slotted spoon. Stir in the remaining ingredients. Cover and cook on low for 6-8 hours or until chicken and vegetables are tender. Stir before serving. Yield: 10 servings.

Recipe found here: Southwestern Chicken Soup

Read Full Post »

Recipe of the Day: Monterey Jack Cheese Soup

Monterey Jack Cheese Soup

Ingredients

2 c chicken broth
1 c tomatoes, peeled and diced
1 4 oz. can green chiles, chopped
1 c onion, finley chopped
3 c monterey cheese, coarsley chopped (3/4lb)
6 Tbsp all purpose flour
1/2 tsp salt
6 Tbsp butter, melted
5 c milk, hot
1/8 tsp pepper
1/2 tsp garlic, minced

Directions

Mix broth, onion, tomato, chiles and garlic.

Bring to boil on high heat; cover. Reduce heat to medium and simmer 10 minutes.

Take melted butter add to flour.

Return this mixture back to heat on the stove and cook 3 minutes.

Stir in 3 1/2 cups of the hot milk; add 1/2 cup at a time.

Cook 7 minutes until thickened.

Remove broth from heat and stir into milk mixture 1/4 cup at a time.

Return to heat; add remaining 1 1/2 cups of hot milk, salt and pepper and cheese.

Stir until cheese is melted and soup is well heated.

Recipe found here: Monterey Jack Cheese Soup

Read Full Post »

Recipe of the Day: Chicken Noodle Soup *National Chicken Noodle Soup Day*

Chicken Noodle Soup

Ingredients
1 stewing chicken (about 4 pounds), cut up
3 quarts water
2 cans (14-1/2 ounces each) chicken broth
5 celery ribs, coarsely chopped, divided
4 medium carrots, coarsely chopped, divided
2 medium onions, quartered, divided
2/3 cup coarsely chopped green pepper, divided
1-1/4 teaspoons pepper, divided
1 bay leaf
2 teaspoons salt
8 ounces uncooked medium egg noodles

Directions
In a large stockpot, combine the chicken, water, broth, half of the celery, carrots, onions and green pepper, 1/2 teaspoon pepper and the bay leaf. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until chicken is tender. Chop the remaining onion; set aside.
Remove chicken from broth. When cool enough to handle, remove meat from bones and cut into bite-size pieces. Discard bones and skin; set aside.

Strain broth and skim fat; return broth to stockpot. Add the salt, chopped onion and remaining celery, carrots, green pepper and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are crisp-tender. Add noodles and chicken. Cover and simmer for 12-15 minutes or until noodles are tender. Yield: 16 servings.

Recipe found here: Chicken Noodle Soup

Read Full Post »

Recipe of the Day: Cheesy Tortilla Soup

Cheesy Tortilla Soup

Ingredients
1 envelope chicken fajita seasoning mix
1 pound Member’s Mark® Boneless Skinless Chicken Breasts, diced
2 tablespoons canola oil
1/2 cup chopped onion
1/4 cup butter, cubed
1/3 cup all-purpose flour
2 cans (14-1/2 ounces each) chicken broth
1/3 cup canned diced tomatoes with chilies
1 cup cubed process cheese (Velveeta)
1-1/2 cups (6 ounces) shredded Monterey Jack cheese, divided
1-1/2 cups half-and-half cream
1/2 cup shredded cheddar cheese
Guacamole and tortilla chips

Directions
Prepare fajita mix according to package directions; add chicken and marinate as directed. In a large skillet, cook chicken in oil until no longer pink; set aside.

In a large saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in broth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Add the tomatoes, process cheese and 1 cup Monterey Jack; cook and stir until cheese is melted.

Stir in cream and reserved chicken; heat through (do not boil). Sprinkle with cheddar and remaining Monterey Jack cheese; top with guacamole and chips. Yield: 8 servings (2 quarts).

Recipe found here: Cheesy Tortilla Soup

Read Full Post »

Recipe of the Day: Scotch Broth Soup

Ingredients
2 pounds meaty beef soup bones (beef shanks or short ribs)
8 cups water
6 whole peppercorns
1-1/2 teaspoons salt
1 cup chopped carrots
1 cup chopped turnips
1 cup chopped celery
1/2 cup chopped onion
1/4 cup medium pearl barley

Directions
In a large soup kettle, combine soup bones, water, peppercorns and salt. Cover and simmer for 2-1/2 hours or until the meat comes easily off the bones.

Remove bones. Strain broth; cool and chill. Skim off fat. Remove meat from bones; dice and return to broth along with remaining ingredients. Bring to a boil. Reduce heat; cover and simmer about 1 hour or until vegetables and barley are tender. Yield: 6-8 servings (2 quarts).

Recipe found here: Scotch Broth Soup

Read Full Post »

Recipe of the Day: Veggie Cheese Soup

Veggie Cheese Soup

Ingredients
1 medium onion, chopped
1 celery rib, chopped
2 small red potatoes, cut into 1/2-inch cubes
2-3/4 cups water
2 teaspoons reduced-sodium chicken bouillon granules
1 tablespoon cornstarch
1/4 cup cold water
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
3 cups frozen California-blend vegetables, thawed
1/2 cup chopped fully cooked lean ham
8 ounces reduced-fat process cheese (Velveeta), cubed

Directions
In a large nonstick saucepan coated with a cooking spray, cook onion and celery over medium heat until onion is tender. Stir in the potatoes, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.

Combine cornstarch and cold water until smooth; gradually stir into soup. Return to a boil; cook and stir for 1-2 minutes or until slightly thickened. Stir in condensed soup until blended.

Reduce heat; add vegetables and ham. Cook and stir until vegetables are tender. Stir in cheese until melted. Yield: 9 servings.

Recipe found here: Veggie Cheese Soup

Read Full Post »

Recipe of the Day: Baked Potato Soup *National Potato Lovers Month*

Baked Potato Soup

Ingredients
2 medium potatoes, baked and cooled
1 can (14-1/2 ounces) chicken broth
2 tablespoons sour cream
1/8 teaspoon pepper
1/4 cup shredded cheddar cheese
1 tablespoon crumbled cooked bacon or bacon bits
1 green onion, sliced

Directions
Peel potatoes and cut into 1/2-in. cubes; place half in a blender. Add broth; cover and process until smooth. Pour into a saucepan. Stir in sour cream, pepper and remaining potatoes. Cook over low heat until heated through (do not boil). Garnish with cheese, bacon and onion.

Yield: 2 servings.

Recipe found here: Baked Potato Soup

Read Full Post »

Recipe of the Day: Swiss Potato Soup *National Soup Month*

Swiss Potato Soup

Ingredients
5 bacon strips, diced
1 medium onion, chopped
2 cups water
4 medium potatoes, peeled and cubed
1-1/2 teaspoons salt
1/8 teaspoon pepper
1/3 cup all-purpose flour
2 cups 2% milk
1 cup (4 ounces) shredded Swiss cheese

Directions
In a large saucepan, cook bacon until crisp; remove to paper towels with a slotted spoon. Drain, reserving 1 tablespoon drippings.
Saute onion in drippings until tender. Add water, potatoes, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 12 minutes or until potatoes are tender.

Combine flour and milk until smooth; gradually stir in potato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in cheese until melted. Sprinkle with bacon. Yield: 4 servings.

Recipe found here: Swiss Potato Soup

Read Full Post »

Recipe of the Day: Hoppin’ John Soup *National Southern Food Day*

Hoppin’ John Soup

Ingredients
1/2 (16-oz.) package dried black-eyed peas, rinsed and sorted
2 pounds smoked turkey wings
1/3 cup finely chopped country ham
1/4 teaspoon dried crushed red pepper
2 garlic cloves, minced
1 jalapeño pepper, seeded and minced
2 carrots, cut into 1-inch pieces
1 celery rib, diced
1 large sweet onion, diced
1 bay leaf
2 tablespoons canola oil
1/2 (16-oz.) package fresh collard greens, trimmed and finely chopped
1 tablespoon hot sauce
1 tablespoon apple cider vinegar
Hot cooked brown rice
Cornbread Croutons
Flat-leaf parsley leaves

Preparation

1. Bring peas, turkey wings, and 6 cups water to a boil in a large Dutch oven. Cover, reduce heat to medium, and simmer 45 minutes or until peas are tender, skimming any foam from surface. Drain peas, reserving 1 1/4 cups liquid. Remove turkey meat from bones. Chop meat.

2. Sauté ham and next 7 ingredients in hot oil in Dutch oven over medium-high heat 10 minutes or until vegetables are tender. Add peas, reserved 1 1/4 cups liquid, turkey meat, collards, hot sauce, and 6 cups water. Bring to a boil; reduce heat to medium, and simmer, stirring occasionally, 30 minutes. Stir in vinegar. Season with salt and pepper. Discard bay leaf. Serve over rice with Cornbread Croutons and parsley.

Recipe found here: Hoppin’ John Soup

Read Full Post »