Ham and potato soup

by Sarah Lewis for Cooking Club - Soups

Ingredients-
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
3/4 cups diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt (or to taste, its already pretty salty)
1 teaspoon pepper (or to taste)
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
Directions-
Combine potatoes, celery, onion, ham, and water in stockpot. Bring to boil, then cook over medium heat until potatoes are tender (about 10-15 mins). Stir in chicken bouillon, salt and pepper.  In separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork and cook (stirring constantly) until thick (about 1 min). Slowly stir in milk as not to allow lumps to form. Continue stirring over medium-low heat until thick (4-5 mins). Stir milk mixture into stockpot and cook soup until heated through. Serve immediately.

Market Street Clam Chowder
via Carolyn Morgan

Dice one cup each:
Potatoes (I usually add more),
celery,
onion,
green pepper,
leeks,
put in stock pan.

add:
3/4 cup clams (usually add more) (2 cans is 1 cup)
3/4 Tab black pepper
1 tab salt
6 bay leaves
1 tab tabasco
3/4 cup sherry wine
2 cups water
3/4 cup clam juice (2 cans is 1 cup)
simmer until potatoes are tender

In small casserole dish combine 3/4 cup melted butter, 1 cup flour. Bake in oven on 325 for 30 minutes. Remove; stir into chowder until chowder gets thick-almost like cookie dough. Add 2 quarts half and half-heat and serve.

Easy Corn Chowder
Trista Doxey

4-6 Medium russett Potatoes cut into small cubes
1 small bag frozen corn or 1-2 cans regular corn
2-3 Celery Stalks cut into small slices
2-3 cans Creamed Corn (depending on how large your "medium" potatoes are)
5-6 strips of pre-cooked Bacon cut into bits (make sure not to use maple flavored bacon)
2-3 boiled chicken breasts or enough cooked chicken to your liking (I used the Canned Chicken from Sams Club)
4 Cups Chicken Broth
1/2 stick Butter cut into cubes (for low fat use only 1/4 stick)
Half and Half or Heavy Cream (DO NOT USE MILK)
Seasonings to taste (I use salt, pepper, a tiny bit of Cayenne pepper, and garlic)

Slow cooker instructions: Combine potatoes, celery, chicken, and bacon in crock pot. Cover with chicken broth until about 1/2 way up to top of vegetables. Add creamed corn, and stir. Next add butter cubes and frozen corn until you feel you have enough corn to your liking (some people like more potatoes instead of corn). Add cream to make broth look milky and smooth. If there is not enough broth for vegetables to cook in add more chicken broth, cream and even creamed corn until the soup is at a pleasing consistency. Season to taste with seasonings of your choice, I have listed those I like to use. Stir, cover and let cook on low stirring occassionaly until potatoes are soft.


Stove top instructions: follow all instructions except first boil the celery, onion and potatoes in the chicken broth to add extra flavor then add all ingredients and heat through over medium heat until hot and frozen corn is cooked through.

Yield: A ton of soup!

Notes: I don't really follow my own recipe! I add carrots when I have them and I play with the recipe a lot. So just add what you like and play around with the spices until you have what you like. But this makes a large pot full of soup.

Zuppa Tuscana

Olive Garden's Soup

from Brittney McClellan

1 lb. of mild Italian sausage browned
6 cups. Chicken broth
3 potatoes sliced
2 cups chopped kale
1 Tbs. Italian Seasoning
1 1/2 cups heavy whipping cream
1/4 cup chopped onion
Salt and Pepper to taste

Boil Chicken broth, kale, and onion until soft. Add browned sausage and
potatoes,and let simmer. When potatoes are soft add
whipping cream. Serve hot with dinner rolls.

Mexican Tortilla Soup

aka Cafe Rio Chicken Taco Soup

By Emeril (via Melanie Poulsen)

serves 4-6

1-pound boneless skinless chicken breasts cut into bite size pieces

½ tsp salt

½ tsp pepper

1 tbsp olive oil

1 cup diced yellow onion

½ cup diced green pepper

1 tbsp minced garlic

½ small jalapeno stemmed and seeded, finely chopped

4 ½ cups chicken broth

1 tsp cumin

½ tsp coriander

3 tbsp fresh limejuice

1 tbsp chopped fresh cilantro, plus extra for garnish

1 cup chopped tomatoes

Crushed tortilla chips

1 ripe avocado, diced

Sour cream

Cheddar cheese grated

Season chicken with salt and pepper.

Heat olive oil add onion and pepper cook 2 to 3 minutes, add garlic and jalapeno sauté 1 minute. Add chicken and cook for 2 minutes, brown slightly. Stir in broth, cumin, coriander and limejuice. Bring to boil and reduce heat to med-low. Simmer for 5 minutes. Stir in cilantro and tomatoes simmer 5 minutes. Serve on crushed chips garnish with cilantro, avocado, sour cream, and cheese.

Pumpkin - Cooking Club October

Pumpkin Pecan Muffins
Jen Brady

1 ¼ cups quick oats
1 cup flour
1/3 cup chopped pecans
1 tsp baking powder
1 tsp cinnamon
½ tsp Baking soda
½ tsp salt
½ tsp nutmeg
1 cup canned pumpkin
¾ cup firmly packed brown sugar
½ cup vegetable oil
¼ cup milk
1 tsp vanilla
1 egg

Topping:

¼ cup oats
¼ cup flour
¼ cup brown sugar
3 T chopped pecans
1 tsp cinnamon
¼ cup butter, softened


Heat oven to 400 degrees. Line muffin tins. Combine dry ingredients. Add pumpkin, brown sugar, vegetable oil, milk, egg and vanilla, stirring just until moistened. Fill cups ¾ full.

Combine topping ingredients. Mix until crumbly. Sprinkle over muffins. Bake 15-10 min. Remove from pan and serve warm.

Black Bean & Pumpkin Soup

Bonnie Wakefield

1 tsp cumin
1 14.5-oz can Rotel diced tomatoes and green chilies (mild or original) (or stewed tomatoes for a less spicy flavor)
2 15-oz cans reduced sodium black beans
3 cups reduced sodium chicken broth
1 16-oz can pumpkin
1 medium onion, chopped
2 cloves garlic, chopped
cilantro to taste
fat-free sour cream

Combine cumin, tomatoes and green chilies, beans and pumpkin in a large saucepan. In separate pan, saute onion and garlic, then add to other ingredients. Bring to simmer 10-15 min to blend ingredients.

Harvest Day Soup

Alice Bauer

1 lb sausage
1 large onion, finely chopped
2 1/2 cups chicken broth
2 cups canned pumpkin
1 tsp lemon juice
2 cups hot milk
1/2 tsp nutmeg
1/4 tsp cinnamon
salt & pepper to taste
chopped parsley

In large frying pan, brown and cumble sausage. Remove sausage and saute onions in drippings. In large pot or crock pot, add all the ingredients. Heat until hot. Serve sprinkled wtih parsley. Refriderate leftovers. Serves 8-10.

Pumpkin Garlic Soup

Glenny Riley

Easy Pumpkin Soup

Jen Brady

1 can chicken both (13 3/4 oz)1 can cream of celery soup
1 can pumpkin
2 cups milk, or 1 cup milk & 1 cup Half and Half
1/4 tsp black pepper

Combine soup, 1/2 to 1 can pumpkin (own preference). Heat through. Add pepper and milk. Stir with wisk. Do not let soup boil too long.

Pumpkin Parfaits
Bonnie Wakefield/Bonnie Weekes

Parfait:

3 c. pumpkin (from a can)

1/2 gal. vanilla ice cream (let get very soft)

1 c. brown sugar

2 t. cinnamon

1 t. salt

1/2 t. ginger

1/2 t. cloves

Crust:
3 c. graham crackers (about 2 packs) crushed in blender

1/2 c sugar
1 cube (melted) butter
Mix and bake at 350 for 10 min.

Beat parfait ingredients with a mixer. When crust is cool, pour pumpkin mixture on top of crust and freeze. Let set out for a few minutes to soften before cutting or it will be too hard.