Broccoli-Cheese Noodle Soup

This soup is one of my very favorites. It's so creamy and cheesy, pairing perfectly with the broccoli. Leftover soup is great over a steamy baked potato.

Recipe from Taste of Home's "Quick Cooking Annual Recipes 2005" cookbook

• 1 pkg. (10 oz.) frozen chopped broccoli
• 2 oz. angel hair pasta, broken into small pieces
• 1 T. flour
• 1 C. water
• 3/4 C. milk
• 1/8 tsp. pepper
• 6 oz. processed (Velveeta) cheese
• 3/4 C. sour cream
• 3/4 C. cooked chicken, shredded

Cook both broccoil and pasta according to package directions; drain. In a large saucepan, melt butter; stir in flour until smooth. Gradually stir in water, milk, and pepper until blended. Bring to a boill; cook and stir until thickened.

Reduce heat; stir in cheese until melted. Stir in broccoli, pasta, sour cream, and chicken; heat through (do not boil).

Printable Version

Cheeseburger Chowder

My family enjoys this hearty chowder frequently!

Recipe from Taste of Home's "Quick Cooking Annual Recipes 2005" cookbook

• 1 lb. ground caribou, moose, or beef
• 1/4 C. chopped onion
• 1-1/2 C. water
• 3 cubes beef bouillon
• 1/2 tsp. salt
• 4-5 medium potatoes, cubed
• 1 celery rib, thinly sliced
• 3 T. flour
• 2-1/2 C. milk, divided
• 1 C. shredded cheddar cheese

In a large saucepan, cook ground meat and onion over medium heat until meat is no longer pink; drain well. Stir in the water, bouillon, and salt. Add potatoes and celery; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.

Combine flour and 1/2 C. milk until smooth; gradually stir into mixture in saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in the remaining milk; heat through. Stir in cheese until melted. Serve with additional cheese, if desired. 

Printable Version

Potato Chowder

Hot, hearty chowder always hits the spot!

Recipe from the Kitchen-Klatter cookbook

• 3 T. butter
• 1/2 C. chopped onion
• 2 T. flour
• 3 to 4 C. milk
• 1-1/2 C. fully cooked cubed ham
• 5 to 6 potatoes, peeled and chopped
• 1/2 C. chopped celery
• 1/2 C. chopped carrots
• 1/4 C. water
• 1-1/2 tsp. salt
• 1/8 tsp. pepper
• Shredded cheddar cheese

Brown onion lightly in butter; add flour and blend. Stir in milk and reduce heat. Keep hot, but do not boil.

In a separate pan, combine ham, vegetables and water; simmer until vegetables are tender. Combine with hot milk mixture and season. Continue to cook, stirring over low heat, until mixture thickens slightly. Serve sprinkled with shredded cheddar cheese.

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Chicken Noodle Soup

This soup is delicious anytime but especially when fighting a cold. Parsley and marjoram are herbs which are helpful for respiratory problems so be sure to drink up all that good broth! :) 

Modified recipe from Allrecipes.com

• 12 C. water
• 9 cubes chicken bouillon
• 4 C. chopped, cooked chicken meat
• 1 C. chopped carrots
• 1/2 C. chopped celery
• 1/4 C. chopped onion
• 1 bay leaf
• 1-1/2 tsp. dried parsley
• 1/2 tsp. dried marjoram
• 1/2 C. poultry seasoning
• 1/2 tsp. ground black pepper
• 1 tsp. salt
• 12 oz. rotini pasta

Place bouillon in water and bring to a boil. Add to broth the chicken, vegetables, and spices. Reduce heat to low-medium and simmer for 30 minutes, or until vegetables are tender. Add pasta and cook until noodles are done.

Printable Version

Clam Chowder

Modified recipe from Allrecipes.com

• 1 C. chopped onion
• 3 cloves garlic
• 3 C. peeled, diced potatoes
• 1 C. diced celery
• 1 C. chopped carrots
• 1 tsp. salt
• 1/2 tsp. pepper
• 3/4 C. butter
  3/4 C. flour
• 1/2 tsp. sugar
• 1 (12 oz.) can evaporated milk
• 1 C. half-and-half
• 2 C. milk
• 2 (10 oz.) cans minced clams, drained with juice reserved

In a large saucepan, combine juice from clams with vegetables; season. Cover with just enough water to cover. Cook over medium-high heat until vegetables are tender.

Meanwhile, make white sauce with butter, flour, sugar, and evaporated milk. Whisk until smooth, then add half-and-half. Cook over low-medium heat until thick, stirring constantly.

Combine white sauce with vegetables in large saucepan; stir in milk. Add clams just before serving and heat through.

Winter Warm-Up Soup

Recipe from Taste of Home's "Quick Cooking Annual Recipes 2004" cookbook

• 1 medium onion, chopped
• 1 T. vegetable oil
• 6 C. water
• 6 chicken bouillon cubes
• 4 medium carrots, chopped
• 1 large potato, peeled and cubed
• 1 tsp. basil
• 1 tsp. oregano
• 1/2 to 1 tsp. salt
• 1 C. uncooked bowtie pasta
• 1 (15-1/4 oz.) can whole kernel corn or 1-1/2 C. frozen corn
• 1 (14-1/2 oz.) can chopped tomatoes or 4 plum tomatoes, thinly sliced and quartered
• 1/2 lb. cooked chopped chicken or cooked ground caribou, moose, or beef

In a large pot, saute onion in oil until tender. Add water, bouillon cubes, carrots, potato, and seasonings. Bring to a boil. Reduce heat; simmer for 15 minutes. Meanwhile, cook pasta according to package instructions; drain. Add pasta, corn, and tomatoes; cook five minutes longer or until heated through and vegetables are tender.

Parmesan Corn Chowder

Recipe from Taste of Home's "Quick Cooking Annual Recipes 2003" cookbook

• 1 C. water
• 2 C. diced peeled potatoes
• 1/2 C. sliced carrots
• 1/2 C. sliced celery
• 1/4 C. chopped onion
• 1/4 C. butter
• 1/4 C. flour
• 1 tsp. salt
• 1/2 tsp. pepper
• 2 C. milk
• 1 (14 3/4-oz.) can cream-style corn
• 1-1/2 C. shredded Parmesan cheese
• 1/2 lb. cooked shredded chicken or cooked ground caribou, moose, or beef

In a large saucepan, combine the first four ingredients; bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain). In a small saucepan, melt butter. Stir in flour, salt, and pepper until smooth; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into vegetable mixture. Add corn, Parmesan cheese, and your choice of meat. Cook 10 minutes more or until heated through.

Quick & Easy Chili

Recipe from Grandma Bonnie Elkins

• 1/2 lb. ground caribou, moose, or beef'
• 1/2 C. chopped onion
• 2 cans (14.5 oz.) diced tomatoes
• 2 cans (15 oz.) chili beans
• 1/4 C. brown sugar
• 2 tsp. chili powder
• 1 can (10-3/4 oz.) tomato soup

In a large saucepan, cook ground meat and onion over medium heat until meat is no longer pink; drain well. Add tomatoes and cook over low-medium heat until tomatoes are tender, stirring occasionally. Add chili beans, brown sugar, and chili powder; simmer for 15 minutes or so. Add tomato soup and heat through. Serve with shredded cheddar cheese.

Creamy Corn Chowder

Modified recipe Allrecipes.com

• 1/2 C. diced bacon or Canadian bacon
• 4 medium potatoes, peeled and chopped
• 1 medium onion, chopped
• 2 C. water
• 3 C. cream-style corn
• 2 tsp. salt
• ground black pepper to taste
• 2 C. half-and-half

Place the bacon in a large pot over medium-high heat, and cook until crisp. Drain and crumble, reserving about 2 tablespoons drippings in the pot.

Mix potatoes and onion into the pot with the crumbled bacon and reserved drippings. Cook and stir 5 minutes. Pour in the water, and stir in corn. Season with salt and pepper. Bring to a boil, reduce heat to low, and cover pot. Simmer 20 minutes, stirring frequently, until potatoes are tender.

Warm the half-and-half in a small saucepan until it bubbles. Remove from heat before it boils, and mix into the chowder just before serving.