The Cook Stove / Soups
Cheddar Ham Chowder
2 cups water
2 cups cubed peeled potatoes
½ cup sliced carrots
½ cup sliced celery
¼ cup chopped onion
1 teaspoon salt
¼ teaspoon pepper
¼ cup butter
¼ cup all-purpose flour
2 cups milk
2 cups shredded sharp cheddar cheese
1 can (16 oz.) whole kernel corn, drained
1-1/2 cups cubed fully cooked ham
In a large saucepan, bring the water, potatoes, carrots, celery,
onion, salt and pepper to a boil.
Reduce the heat; cover and simmer for 8-10 minutes or until
Vegetables are just tender. Remove from the heat but do not drain.
Meanwhile, in a medium saucepan, melt the butter. Blend in the flour.
Add the milk all at once. Cook and stir until it’s thick and bubbly.
Add the cheese and stir until melted. Stir into the undrained vegetables.
Return the large saucepan to the heat. Add the corn and ham.
Heat through, stirring occasionally.
Makes about two quarts.
Creamy Potato Soup
1 medium onion, chopped
1 celery rib, chopped
1 medium carrot, grated
½ cup butter
2 tablespoons all-purpose flour
4 cups milk
1 can (10 ¾ oz.) condensed cream of mushroom soup, undiluted
½ cup shredded cheddar cheese
6 large potatoes, peeled, diced and cooked
1 teaspoon seasoned salt
In a Dutch oven, sauté onion, celery and carrot in butter until tender. Stir in flour until blended.
Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add soup, cheese, potatoes and seasoned salt; mix well. Cook and stir until cheese is melted and soup is heated through.
Bacon Corn Soup
4 bacon strips
1 cup chopped onion
2 cups water
1 ½ cups diced peeled potatoes
1 teaspoon chicken bouillon granules
¼ cup all-purpose flour
2 cups milk, divided
1 cup half-and-half cream
1 package (16 oz.) frozen corn
8 ounces grated cheddar cheese
salt and pepper to taste
In a large saucepan, cook bacon until crisp. Remove bacon; crumble and set aside. In the drippings, sauté onion until tender. Add water, potatoes and bouillon; cover and simmer until potatoes are tender. In a small bowl, combine flour and ¼ cup milk until smooth. Add flour mixture, cream, corn and remaining milk to soup; bring to a boil. Cook and stir for 2-3 minutes or until thickened. Reduce heat; add cheese and bacon. Cook and stir until cheese is melted. Season with salt and pepper.
Hearty Chicken Vegetable soup
3 large green peppers, chopped
3 large onions, chopped
2 tablespoons vegetable oil
3 cans (two 28 oz. and one 14 1/2 oz) whole tomatoes, undrained
4 cups fresh or frozen corn
3 cups cubed cooked chicken
3 large potatoes, diced
1 can (16 oz.) butter beans, drained
2 cups water
1 cup frozen peas
1 cup frozen chopped okra
½ cup sugar
3 jalapeno peppers (wear rubber gloves), chopped
¼ cup vinegar
3 to 4 tablespoons salt
In a soup kettle, sauté green peppers and onions in oil until tender. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 40 minutes or until potatoes are tender, stirring occasionally.
Western Tomato-Corn Soup
2 (13oz.) cans of chicken broth
1 (1lb.) can of diced tomatoes
1 (12oz.) can of corn
¼ tsp. Dried oregano leaves
¼ tsp. Salt
1/8 tsp. Pepper
Combine all ingredients in large
heavy kettle. Bring to a boil.
Reduce heat; cover and simmer
10 – 15 minutes.
Serve with grilled cheese sandwiches.
Chicken Gumbo
For a heartier soup, add canned corn
or 1 cup of cooked rice or both.
Put in a saucepan
¼ cup butter
1 onion, finely chopped
Cook and stir 5 minutes. Add
1 quart chicken stock or broth
½ green pepper, finely chopped
1 cup cooked or canned okra
2 teaspoons salt
¼ teaspoon pepper
1 or 2 cups canned tomatoes
Bring to the boiling point and simmer
40 minutes. If you like, add diced
cooked chicken.
Broccoli Cheese Soup
2 tablespoons butter
3 tablespoons flour
½ onion, minced
1-1/2 cups boiling water
1 to 2 bouillon cubes, beef or
chicken
1 cup steamed broccoli
1 cup (3 oz.) shredded American cheese
Make a white sauce by combining
butter, flour, water, onion and bouillon.
Add Broccoli and cheese. Spice to taste.
Corn Chowder
2 strips bacon
Cook bacon until crisp, add
1 small onion, sliced
cook slowly 5 minutes, stirring often, add
4 potatoes, cubed or sliced
2 cups water
cook until the potatoes are tender, add
2 cups cream-style corn
4 cups milk
Heat, add
3 tablespoons butter
salt and pepper to taste
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