Soup recipes for dinner???

[sugarmamma]

Originally Posted by SophieKatesMom

Here is a recipe for Corn Chowder that I recieved from a friend. Easy to make and good on a cold evening.

We usually have some freezer, it is just as good warmed up. Be warned, it makes A LOT of soup.

CORN CHOWDER
Serves 10 to 12 people (leftovers freeze well)

1/2 pound thick sliced bacon (I usually use Turkey Bacon)
3-4 medium onions (chopped coarsely)
6-8 potatoes (washed, skin on, cut into large bite
sized pieces)
4 Tbs. butter or margarine
1 1/2 tsp. salt
3 15oz cans creamed corn (your favorite brand)
3 15 oz cans whole kernel corn (drain liquid)
1 12 oz cans evaporated milk
Fresh ground black pepper

Directions:
1. Cut the bacon into squares about 1" X 1" and toss it into a large, preheated pot, (if the pot is heated the turkey bacon won't stick)

2. Cook stirring occasionally until just before it starts to crisp. Drain the bacon grease and discard the grease.

3. Add the chopped onions, potatoes, salt and barely cover with water.

4. Bring to a low boil and cook until potatoes are barley tender.

5. Stir in the creamed corn, and whole kernel corn and bring it back to a very low boil. Stir in the condensed milk.

6. Cut the butter into pats and drop onto the surface, do not stir at this time.

7. Cover the entire surface of the chowder with black pepper as lightly or as heavily as your pallet permits.

8. Cover the pot and let it rest for about half an hour.

Really good with a crusty bread.

Hope you all enjoy. If you would like the Word format file for this recipe please just PM me your email address and I will send it.

I love love love corn chowder! I would probably use fresh corn or frozen tho instead of canned ~ aside from the canned creamed corn if I don't feel like creaming my own corn at that moment


and LOTS of black pepper is a must!!!

U can sub out fat free half and half for a little richer flavor too. Evap doesn't have much fat tho so it probably won't make much of a difference.

[capt_noonie]

Originally Posted by sugarmamma

Ohhhhhhh yesssssssss

Ok!

This is a no measurements recipe LOL. Just go by your tastes.

Homemade crab stock
tomato sauce, or basic pasta sauce
lebne cheese, low fat if avaiable
oregano
cumin
any other of your favorite spices
lots of black pepper
salt
cooked crab meat from an actual crab, not canned, about 1/2 crab
a dozen or so large raw shrimp, peeled and deveined
sausage if you so like
lobster too if you're feeling fancy

Note no butter! The lebne makes the soup rich and creamy without adding too much fat.

I used a regular sized pot and filled it halfway with stock. Boil, then add in about 3/4-1 cup tomato sauce. Then in a small bowl put in about 4 rounded tablespoons of lebne and temper it with the stock bit by bit to thin it out to avoid lumps. Once it's smooth pour it into the pot and let it simmer. Do your seasoning fine tuning now. After that put in the raw shrimp and cook it until barely done, and then add in the crab meat.

I served it with some crusty sourdough baguette and garnished with some green onion, or parsley or chives would be nice too. Pics on the "saving food for other dishes" thread.

[sugarmamma]

Originally Posted by capt_noonie

Ok!

This is a no measurements recipe LOL. Just go by your tastes.

Homemade crab stock
tomato sauce, or basic pasta sauce
lebne cheese, low fat if avaiable
oregano
cumin
any other of your favorite spices
lots of black pepper
salt
cooked crab meat from an actual crab, not canned, about 1/2 crab
a dozen or so large raw shrimp, peeled and deveined
sausage if you so like
lobster too if you're feeling fancy

Note no butter! The lebne makes the soup rich and creamy without adding too much fat.

I used a regular sized pot and filled it halfway with stock. Boil, then add in about 3/4-1 cup tomato sauce. Then in a small bowl put in about 4 rounded tablespoons of lebne and temper it with the stock bit by bit to thin it out to avoid lumps. Once it's smooth pour it into the pot and let it simmer. Do your seasoning fine tuning now. After that put in the raw shrimp and cook it until barely done, and then add in the crab meat.

I served it with some crusty sourdough baguette and garnished with some green onion, or parsley or chives would be nice too. Pics on the "saving food for other dishes" thread.

Yum yum and more yum.

You cook exactly like I do

[gidget529]

Originally Posted by capt_noonie

Ok!

This is a no measurements recipe LOL. Just go by your tastes.

Homemade crab stock
tomato sauce, or basic pasta sauce
lebne cheese, low fat if avaiable
oregano
cumin
any other of your favorite spices
lots of black pepper
salt
cooked crab meat from an actual crab, not canned, about 1/2 crab
a dozen or so large raw shrimp, peeled and deveined
sausage if you so like
lobster too if you're feeling fancy

Note no butter! The lebne makes the soup rich and creamy without adding too much fat.

I used a regular sized pot and filled it halfway with stock. Boil, then add in about 3/4-1 cup tomato sauce. Then in a small bowl put in about 4 rounded tablespoons of lebne and temper it with the stock bit by bit to thin it out to avoid lumps. Once it's smooth pour it into the pot and let it simmer. Do your seasoning fine tuning now. After that put in the raw shrimp and cook it until barely done, and then add in the crab meat.

I served it with some crusty sourdough baguette and garnished with some green onion, or parsley or chives would be nice too. Pics on the "saving food for other dishes" thread.

If I can't get lebne cheese, what would you suggest substituting? (cream cheese, greek yogurt?)

[dawn27]

One of the best soups (stews) that I ever made was using the leftovers from a Beef Roast with onion, carrots and potatoes. I hate to waist anything, I grew up in a large family and was taught to never throw anything away. If I can get more than one meal out of a dinner than I'm doing good. I usually just try to switch it up and serve it another day.

Simply cut the leftovers into bite size pieces. Add salt, pepper and water, enough to cover about one inch and put on the stove on med heat and let simmer for two hours !! Simply Delish . . .

[Micah my love]

Originally Posted by dawn27

One of the best soups (stews) that I ever made was using the leftovers from a Beef Roast with onion, carrots and potatoes. I hate to waist anything, I grew up in a large family and was taught to never throw anything away. If I can get more than one meal out of a dinner than I'm doing good. I usually just try to switch it up and serve it another day.

Simply cut the leftovers into bite size pieces. Add salt, pepper and water, enough to cover about one inch and put on the stove on med heat and let simmer for two hours !! Simply Delish . . .

this is the way i make mine to lol but i add brown gravy mix and mushroom soup
to it so yummy just had some earlier

[capt_noonie]

Originally Posted by gidget529

If I can't get lebne cheese, what would you suggest substituting? (cream cheese, greek yogurt?)

I would say lebne is halfway between cream cheese and greek yogurt, so if you can get both those, maybe mix the two together? The thing with lebne is that it's not that sour, so more like cream cheese, but the lightness of yogurt.

Or thickened kefir cheese, but if you can't get lebne, I doubt you can get kefir. However, you can ask Lisa how to make kefir.

[ltret0294]

Originally Posted by capt_noonie

Perhaps I should post my recipe of crab and shrimp pan roast?

Ditto Lisa's yes. Advanced a page and saw the recipe. Tks.

[Cooper2010]

This is my new favorite. I made it Christmas Eve and even the biggest skeptics loved it.
I can't find dried cannellini beans but 4-5 cans (drained and rinsed) will work fine. I also pureed the soup in batches in a blender and made some small toasts from a baguette to go with it. I think adding bacon would only add to the flavor. I diced up some pancetta and crisped it as a garnish with parmesan cheese.


Rosemary White Bean Soup Recipe : Ina Garten : Food Network

[stovesj]

I love this soup and if you can find the Rotel tomatoes with cilantro and lime, use that instead of the original with green chilis.

Green Chili Chicken and Lime Soup

2 Tablespoons extra virgin olive oil
1 onion, chopped
4 cloves fresh or roasted garlic, minced
80 oz chicken broth, 2 1/2 cartons of the 32 oz
10 oz can rotel tomatoes, mild
7 oz can diced green chilies
4 medium boneless skinless chicken breasts; cooked, shredded and lightly seasoned with salt and pepper
2 1/2 Cups cooked rice of choice, I used basmati
1/4 Cup fresh lime juice (3 limes)
1 1/2 teaspoons ground cumin
Pinches of Kosher salt, fresh cracked black pepper and Lawry’s Garlic Salt with Parsley to taste
1 bunch of fresh cilantro, chopped (2 or 3 cups)
Fresh diced avocados, drizzled with lime juice
1 Cup shredded cheddar cheese
Tortilla chips

1. Place oil into a large dutch oven over medium heat.* Saute onion for 5 minutes then add in garlic; cook for 1 minute.* Stir in chicken broth, tomatoes, green chilies, chicken breast, rice, lime juice and seasonings.* Cook for 5 minutes; taste and season according to your liking.* Right before serving add chopped cilantro.

2.* Serve soup with fresh diced avocado, shredded cheese and crushed chips if desired.* If you can handle the heat, squeeze some Siracha over top, yum!!
10-12 servings

[dawn27]

We just got our first bit of snow here in Ohio, a whole two inches . I am up for a big bowel of my chili topped with cheddar cheese and sour cream. m m m Yummo' ....

I love all of these recipes... cant wait to try some of them this winter.

[sugarmamma]

Originally Posted by stovesj

I love this soup and if you can find the Rotel tomatoes with cilantro and lime, use that instead of the original with green chilis.

Green Chili Chicken and Lime Soup

2 Tablespoons extra virgin olive oil
1 onion, chopped
4 cloves fresh or roasted garlic, minced
80 oz chicken broth, 2 1/2 cartons of the 32 oz
10 oz can rotel tomatoes, mild
7 oz can diced green chilies
4 medium boneless skinless chicken breasts; cooked, shredded and lightly seasoned with salt and pepper
2 1/2 Cups cooked rice of choice, I used basmati
1/4 Cup fresh lime juice (3 limes)
1 1/2 teaspoons ground cumin
Pinches of Kosher salt, fresh cracked black pepper and Lawry’s Garlic Salt with Parsley to taste
1 bunch of fresh cilantro, chopped (2 or 3 cups)
Fresh diced avocados, drizzled with lime juice
1 Cup shredded cheddar cheese
Tortilla chips

1. Place oil into a large dutch oven over medium heat.* Saute onion for 5 minutes then add in garlic; cook for 1 minute.* Stir in chicken broth, tomatoes, green chilies, chicken breast, rice, lime juice and seasonings.* Cook for 5 minutes; taste and season according to your liking.* Right before serving add chopped cilantro.

2.* Serve soup with fresh diced avocado, shredded cheese and crushed chips if desired.* If you can handle the heat, squeeze some Siracha over top, yum!!
10-12 servings

This sounds a lot like my recipe for Sopa de Lima! It's DELICIOUS