Clam Chowder

Kristi John

½ cup carrots
½ cup celery
¾ cup onion
¾ cup potato
1 ear of corn, or about 1 cup frozen
2 cups canned clam juice
2 cups milk
1cup heavy cream
½ lb bacon
2 cups chopped littleneck clams (fresh or can)
½ teaspoon crushed red pepper
½ teaspoon ground white pepper
½ teaspoon fresh thyme
¼ cup Parmesan cheese
Roux:
¼ cup melted butter
¼ cup flour

Dice peeled carrots, onions, celery and potatoes into ¼ inch cubes. Dice bacon. In soup pot, sauté bacon until crisp, sauté carrots, onion, and celery for 8 minutes, together with bacon. Roast the corn on the grill or on an open flame. Let it cool, take the corn off the cob and add it to the soup pot. Add crushed red pepper, white ground pepper and fresh thyme. Add clam juice, milk, and heavy cream and bring to a light boil. Whisk in the roux and simmer for 15 minutes. Add the cheese.

To make the roux - Melt butter in a sauté pan and whisk in the flour. Cook on a low heat for 5 minutes.

Italian Soup

By Amy P.

1/2 # sausage (I prefer Jimmy Dean Hot)
1/2 # hamburger
1 slice bread broken into crumbs
1/4 c. Parmesan cheese (I usually use fresh, but you don't have to)
3/4 tsp onion salt
2 cloves garlic minced
1/2 c. chopped onion
28 oz. Italian tomatoes (I chop them in my processor)
6 oz. tomato paste
14 oz. beef broth
1 c. water (I usually use more beef broth)
1/2 tsp sugar -- or less
1/2 tsp dry basil
1/2 tsp thyme
1/4 tsp oregano
1/4 c chopped fresh parsley or 1 T dried
1/2 tsp Italian seasoning
12 oz. frozen ravioli or tortellini-- give or take (we usually use the cheese filled from Sam's)

Brown meat and onion. Add remaining ingred. except ravioli. Simmer 20-30 min. Meanwhile cook and drain Ravioli. Before serving add Ravioli to soup and top with fresh Parmesan cheese.

Broccoli Chowder

4 cups fresh small broccoli florets
2 medium potatoes, diced
1 1/2 cups water
2 medium carrots, thinly sliced
1 large onion, chopped
1 celery rib, finely chopped
4 cups milk, divided
2 tsp chicken boullion granules
1 tsp Worchestershire sauce
3/4 tsp salt
1/4 tsp pepper
1/3 cup all-purpose flour
1 cup (8 oz) Velveeta cheese

In a large saucepan, combine first 6 ingredients. Bring to boil. Reduce heat, cover and simmer for 6-8 mins. Add 3 cups milk and boullion, Worchestershire sauce, salt, and pepper. In a small bowl, combine flour and 1 cup milk until smooth. Gradually stir into soup. Bring to boil, cook for 2 mins. Remove from heat and stir in cheese.

Rachel Swanton

Cheeseburger Paradise Soup

6 medium potatoes, peeled and cubed
1 small carrot, grated
1 small onion, chopped
1/2 cup chopped green pepper
3 cups water
2 tablespoons plus 2 teaspoons beef boullion granules
2 garlic cloves, minced
1/8 teaspoon pepper
1 pound ground turkey
1/2 pound sliced fresh mushrooms (cremini are my favorite)

5 cups milk, divided
6 tablespoons all-purpose flour
1 pkg (16 oz) Velveeta cheese, cubed

In a soup kettle, combine first 8 ingredients, bring to boil. Reduce heat, cover and simmer 15 mins. In a large skillet, cook turkey and mushrooms, drain. Add to soup. Stir in 4 cups milk, heat through. In a small bowl, combine flour and 1 cup milk. Whisk until smooth. Gradually stir into soup. Bring to boil, cook & stir until thickened. Take off heat. Stir in cheese until melted. (So not diet friendly but very good!)
Rachel Swanton

Cheesy Potato Soup

1 pkg frozen cubed hashbrowns
1/2 cup chopped onion
1 cup chopped celery
1 cup shredded carrots
2 cups uncooked small shell pasta
4 chicken boullion cubes
1 tablespoon parsley flakes
1/4 cup butter
2 teaspoons all purpose seasoning
1 teaspoon salt
3 cups shredded cheddar
1 cup whipping cream

Heat 8 cups of water to boiling. Add everything except the pasta, cheese, & cream. Cook for 2 mins then add the pasta. Turn heat down to medium and cook until tender (about 8 to 10 min) Stir often. When the pasta is done, turn off heat. Stir in cheddar cheese. When the cheese is melted, stir in cream. Salt and pepper to taste.

Rachel Swanton

Baked Beans

Kaleena Jensen

These can be done on stovetop or dutch oven (if in dutch oven put coals on top and bottom to cook evenly)

Fry together 1/2 lb bacon, 1 lb hamburger and a small onion season to taste

Then add the following and simmer for 1/2 hr

1 53 oz can van camps pork and beans

1 15 oz can kidney beans

1 15 0z can garbanzo beans (or lima beans)

1 cup catsup

1/2 cup brown sugar

1 TBS  white vinegar 

dash of liquid smoke (to taste liking0

White Chicken Chili

**Judy, this is for you - sorry it has taken me so long to post it!**

posted by Melanie G.

1/2 cup chopped onion
1 T. olive oil
1 1/2 cup cooked chicken
1 1/2 cup chicken broth
2 cans Great Northern beans
1 t. oregano
1/2 t. celery salt
3/4 c. salsa
1 1/2 cup shredded mozzarella cheese

Saute onion in olive oil until translucent. Add the rest of the ingredients except the cheese and heat through. Add the cheese last and heat until melted. Serve!

Creamy Chicken and Wild Rice Soup

Posted by Melanie G.

**This is one of my all-time favorite soups and is fairly healthy for a cream soup since it uses nonfat half-and-half. Just an FYI: It makes a LARGE batch, so if you aren't feeding a crowd, half the recipe.**

½ cup butter
1 finely chopped onion
½ - 1 cup frozen corn (or ½ cup chopped celery, if preferred)
½ pound fresh mushrooms, sliced
½ cup carrots, sliced
¾ cup all-purpose flour
6 ½ cups chicken broth (can use 7 bouillon cubes plus 6 ½ cups water)
2 cups cooked wild rice
1 pound boneless, skinless chicken breasts, cubed
½ teaspoon salt
½ teaspoon curry powder
½ teaspoon mustard powder
½ teaspoon dried parsley
½ teaspoon black pepper
1 cup slivered almonds
2 cups nonfat half-and-half

Melt butter in a large saucepan over medium heat. Stir in the onion, corn, chicken and carrots and sauté for 5 minutes. Add the mushrooms and sauté 3-4 more minutes. Then add flour and stir well. Transfer mixture to large pot. Over medium heat, gradually pour in the chicken broth, stirring constantly until all has been added. Bring just to a boil and then reduce heat to low and let simmer.

Next, add the rice, salt, curry powder, mustard powder, parsley, ground black pepper and almonds. Allow to heat through and then pour in the half-and-half. Let simmer 1 to 1 ½ hours. Be careful not to let the soup come to a boil or it won't thicken properly - let it simmer on low heat, stirring occasionally.

Heartwarming Beef Barley & Vegetable Soup

2 lbs. lean ground beef browned with 1 large yellow onion
4 medium carrots, chopped
4 ribs celery, chopped
4 cups beef broth
4 cups chicken broth
1 bay leaf
2 TBS tomato paste
1 clove garlic pressed
1 TBS sugar

1 cup barley (not quick cook or instant)
Season to taste

Place meat into slow cooker then add carrots, and celery. Add all other ingredients except barley and seasoning, stir well, cover and cook on low for 8 - 10 hours. One hour before serving taste for seasoning then add barley; continue cooking until barley is tender, about one hour.
Very yummy for fall!!
Judy Cash

Creamy White Chili

Posted by Melanie G.

**This is my new favorite white chili recipe (I LOVE white chili) that Tori Maddock made for me a while back and I begged her for the recipe.**

1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 can (14 1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream

In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips. Makes about 6 servings.

Sweet Heat Louisiana Chili

Posted by Melanie G.

**My favorite red chili recipe.**

1 medium onion, diced
1 large green bell pepper, diced
3 stalks of celery, diced
3 cloves of garlic, smashed or diced
1 tablespoon olive oil
1 pound of ground meat (I used ground beef)
1 quart of meat stock (I used beef but Brad and Cass used 1/2 chicken stock and 1/2 beef stock)
2 large cans (28 oz.) of whole stewed tomatoes
1 can of kidney red beans
1 can of black beans
2 cups sun-dried tomatoes
3 bay leaves
1 tsp dry mustard
1 tsp cayenne pepper
3 tsp creole or cajun seasoning blend
1/4 cup brown sugar
2 tbsp balsamic vinegar
salt to taste

Over medium heat, saute first four ingredients (onion, bell pepper, celery and garlic) in 1 tbsp
of oil.  Once the onions begin to sweat, add your choice of ground meat.  Brown to perfection.
When the meat is cooked, add the stock, bay leaves, dry mustard and cayenne.  Simmer over
medium heat, stirring occasionally, until reduced by half. Rehydrate the sun-dried tomatoes and
dice.  Puree the stewed tomatoes in a  food processor or blender.  Add to pot.  Rinse the canned
beans in plenty of water, add to the pot along with brown sugar, balsamic vinegar, salt and 2 tsp
of cajun or creole seasoning.  Mix well and simmer over low heat for two hours, stirring
occasionally. Take off heat and allow to stand covered for five minutes.  Serve and enjoy.

Cream Cheese Chicken Soup

Posted by Melanie G.

1 pound chicken breasts (I use 3 boneless skinless chicken breasts), cooked and diced
1 onion, finely diced
1-2 Tablespoons butter
2 handfuls of baby carrots (or 4-5 reg carrots, sliced small)
4-5 potatoes, finely diced
1 cup milk
4 Tablespoons flour
1 8oz cream cheese (I used 1/3 less fat cream cheese), softened at room temperature

Saute onion in butter. Put onion in pot and add 3 cups of chicken broth (homemade, from the can or use water seasoned yourself with bouillon or soup base) carrots, and potatoes. Add more broth to cover vegetables, if needed. Bring to a boil, then simmer until veggies are tender (about ten minutes). When veggies are tender, mix the flour with the milk and add to the soup. Add cream cheese to soup little pieces at a time and stir until it is all melted. Season with salt and pepper.

Slow-Cooker Cheeseburger Soup

1 medium garlic clove, minced
1 medium onion, chopped
1 medium stalk celery, chopped
1 pound uncooked lean ground beef
2 Tbsp all-purpose flour
3 cup canned chicken broth, divided
1 cup low-fat evaporated milk
8 oz Kraft Velveeta Light cheese product
1/2 tsp paprika
1/4 tsp salt
1/8 tsp pepper
Tortilla chips

Coat a large nonstick skillet with cooking spray. On medium-high heat, cook garlic, onion, and celery until vegetables are tender. Coat a 3-quart slow cooker with cooking spray; spoon in vegetables. Place same skillet over medium-high heat, brown beef. Pour off liquid and add to vegetables in slow cooker. In a small cup combine flour and 1/2 cup of the broth; stir until lump-free. Pour flour mixture into same skillet; add remaining 2 1/2 cups of broth. Bring to a simmer and then pour into slow cooker. Stir in evaporated milk, cheese, paprika, salt and pepper. Cover slow cooker and cook on a low setting for 2 hours. Severe soup topped with crumbled chips.

FYI: 8 servings with a WW points value of 5.

Posted by: Rachel Swanton

Butternut Squash Soup Judy Cash

4 cups vegetable broth
12 oz butternut squash, peeled and cut into 1 to 1 1/2 inch cubes
1/2 large Vidalia onion, cut into 2 inch cubes
1/2 small apple, peeled and cut into 2 inch cubes (I just put in the whole apple instead of 1/2)
1/4 tsp salt
1/8 tsp black pepper
1/8 tsp nutmeg (this makes it so yummy!)

In a large stock pot, combine broth, squash, onion, and apple; cover pot and bring to a boil over high heat. Uncover pot and reduce heat to low; gently simmer until squash is very tender, about 10 minutes.
Puree soup in a blender in batches, careful not to splatter hot liquid. Season with salt, pepper and nutmeg. Serves 6

My kids think I am crazy but I even like this soup cold. For those interested it is ZERO weight watcher points!!!

Fast Potato Soup

Lesli Dustin

4 large potatoes, peeled and cubed
2 cups water
1 t. dried minced onion
1 garlic clove, minced
1/2 t. salt
1/4 t. pepper
1 cup milk
4 oz. cheddar or American cheese, cubed
1/3 cup chopped green chilies
2 T. butter
1 T. chicken bouillon granules or 3 cubes
2 t. minced fresh parsley

In a large saucepan, combine the potatoes, water, onion, garlic, salt and pepper. Bring to a boil and reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Do not drain. Mash potatoes in liquid until almost smooth. Add remaining ingredients; cook and stir until cheese is melted.

Creamy Chicken Noodle Soup

Lesli Dustin

1 whole chicken
3 T. chicken broth granules, or 9 cubes
2 cans cream of chicken soup
1 can evaporated milk
1 pt. sour cream
1 lb. egg noodles

Cook chicken in 2 quarts water until tender. Remove chicken and save the water; debone and dice. Add noodles and chicken broth to water and cook until tender. Add soup and stir until blended. Put chicken in, then stir sour cream in. Heat through but don't boil. Serve in bread bowls, if desired.

Chicken and Corn Chowder with Sweet Potatoes

posted by Melanie G.
recipe adapted from Cook's Country

**I know it sounds strange to use cornbread mix and sweet potatoes in a soup but I an vouch that this is one of the best soups I have ever made. So delicious!**

3 cups whole milk (I didn't have whole milk so I used 2 cups 1% and 1 cup cream)
1 cup yellow corn muffin mix (Jiffy brand was recommended in the original recipe but I used a Betty Crocker mix and it worked just fine)
2 T. butter
1 onion, chopped fine
3 garlic cloves, minced
1/2 tsp. ground cumin
1/2 tsp. dried oregano
2 quarts low-sodium chicken broth
1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2 " cubes
2 sweet potatoes (about 1 1/2 pounds), peeled and cut into 1/2" pieces
1 cup shredded Monterey Jack Cheese
3 cups frozen corn (not thawed)
1/2 cup chopped fresh parsley
salt and pepper, to taste

Mix milk and muffin mix in bowl until well combined. Meanwhile, heat butter in large pot over medium heat until foaming. Add onion and cook until softened, about 8 minutes. Stir in garlic, cumin and oregano and cook until fragrant, about 30 seconds. Add broth, chicken and sweet potatoes. Bring to boil, reduce heat, and simmer until sweet potatoes are just tender, about 8 minutes.

Stir in milk and muffin mixture and simmer until soup thickens, about 10 minutes. Add cheese and corn and cook until cheese begins to melt, about 2 minutes. Stir in parsley and season with salt and pepper. Serve.