Category: Soups

Margie’s Corn Chowder

This one’s pretty much Margie’s recipe. It’s actually scaled down from a large group recipe (great for luncheons), and makes the house smell great. Entered by Dave the Husband as a public service. 

Ingredients: 

4 oz. Bacon (diced)
½ Onion (diced)
¾ tsp. Thyme
¾ tsp. Sea Salt

2 tbsp. Flour
1 pint Chicken Broth

1-1/8 lbs. Canned Corn
½ large Idaho Potato

½ c.Heavy Cream

Instructions:

  1. Brown bacon until almost crisp. 
  2. Add onions and sauté until tender.
  3. Stir in seasoning until fragrant.
  4. Add flour and cook slightly.
  5. Slowly add half of broth while stirring. Cook until thickened.
  6. Add remaining broth and simmer 20 minutes.
  7. Microwave potato. When cool enough again to handle, peel and dice.
  8. Add corn and potatoes to soup and heat through.
  9. Remove from heat and stir in cream.

Serves 16.

Cheddar Cheese Pumpkin Soup

I have bad luck transporting this soup. I’ve brought it to the office three times now and spilled some every time. My office mates just encourage me to make it again and be more careful – they don’t want me to spill a drop

Ingredients:

  • 2 tablespoons Olive Oil
  • 1 Onion, diced
  • 4 cloves Garlic
  • 2 tablespoons Marsala
  • 3 cups Chicken Broth
  • 3 cups Water
  • 1 teaspoon Italian Seasoning
  • 1¼ teaspoon Poultry Seasoning
  • 1¼ teaspoon Nutmeg
  • 1¼ teaspoon Pepper
  • 5 cups Pumpkin Puree
  • 4 cups Cheddar Cheese, grated

Directions:

  1. In a large stock pot, sauté Onions and Garlic in Olive Oil over medium heat until limp and light brown.
  2. De-glaze with Marsala and sauté until dry.
  3. Add Chicken Stock, Water, and Spices and simmer for 30 minutes.
  4. Add Pumpkin and stir over low heat until hot.
  5. Remove from heat and stir in Cheddar Cheese.

Serve with cheddar cheese.

Note: I make my own pumpkin puree, but canned works well also.

You can use vegetable broth to make it vegetarian.

Serves: 8

Source: MLK

Roasted Tomato and Red Pepper Soup

I thought that a red soup would look festive for the harvest dinner. This soup is the result. Roasting the tomatoes gives them a dense flavor that matches the peppers.
Ingredients:

  • 3 pounds Tomatoes
  • 1 tablespoon Olive Oil
  • 12 ounces Roasted Red Peppers — canned
  • 1 Onion — diced
  • 4 cups Chicken Broth
  • 1/4 cup Sun-Dried Tomatoes — diced
  • 3 Garlic Cloves
  • 1 teaspoon Thyme
  • 1 teaspoon Oregano
  • 1/2 teaspoon Cumin
  • 1/4 teaspoon Red Pepper Flakes
  • Salt and Pepper

Directions:

  1. Preheat oven to 350°.
  2. Slice tomatoes in half.
  3. Place cut side down on baking sheet.Drizzle with Olive Oil, Salt and Pepper.
  4. Roast until skin becomes slightly charred, 30-60 minutes.
  5. Remove and let cool slightly.
  6. Remove tomato skins.
  7. In a stock pot, saut