Soup time...have an easy favorite?

[EastCreek]

I'll try to post a salmon chowder recipe I found in STS, which I really like. Looking for hearty soups, not necessarily fish related. I am a meat and potatoes kind of guy, but throw out you favorite, please and thanks.

[OceanBlue]

I posted a fish chowder recipe here that's real easy and delicious... healthy modifications are posted along with it.

[love2fish]

Here's a really hearty meatless one. It really warms you up on a chilly evening....It makes a lot, so you might want to cut it down a bit.

Cheesy Broccoli Soup

About 3 carrots cut into nice size pieces
About 3 or 4 celery stalks cut up
About a half an onion cut up

Simmer in 2 cups of water until tender

Melt ¾ pound of margarine or butter and add 1 ½ cups of flour. Stir until smooth...do not burn!!!

Bring 11 cups of water to a boil in a large pot with 5 or 6 chicken bullion cubes. Add the flour mixture and stir until blended. Add two jars of Cheese Whiz and stir. Add the vegetables with liquid. Add a large package of frozen cut up broccoli. Serve in bread bowls.

You can play with the amount of carrots, celery, or onions if you want. You can also use cauliflower instead of the broccoli.


love2fish

[Jennie@ifish]

I love a good chicken soup with lemon in it instead of salt. Mmmmmmm Try it~!

[Bad Wood 75]

My all time favorite soup is tortilla soup. I got a recipe off the internet a few years ago and I have been making some pretty good soup. Like all good soups, it really will warm you up and most of the ingrediants can be left out if you dont like them.


My tortilla soup recipe

1 can corn
1 can kidney beans(drained)
1 can black beans (drained)
1 large jar of salsa
4 cans chicken broth
1 tbl spoon cumin
1 tbl spoon chili powder
1 can diced tomatos
1 large bell pepper
1 large onion
1 package of corn tortilla
3 frozen boneless skinless chicken breasts or meat of choice

In a large soup pot boil the chicken until its almost cooked. Remove from pot and set aside to cool. You can either use the chicken water or you can use the canned broth, it really doesnt matter, although I usually use the canned stuff and pour out the chicken water because its not as flavorful.Next chop pepper and onion and combine with a little butter in a frying pan. Sautee the onions and pepper peices until soft and browned. Put the sauteed peppers and onions into the soup pot the open the canned goods. Cut up the chicken into small pieces and put into the pot as well. Add the salsa and seasoning then bring to a boil. I usually boil it for about 20 minutes stiring regularly. I then allow the soup to simmer for about an hour stirring occasionally. While the soup is simmering, cut up tortillas into small strips. You can then add the strips to a deep fryer or add oil to a frying pan with hot oil. You want the strips to be crisp but a little chewy is good too. When ready to serve just add some avocado that have been cut up, a dallop of sourcream if you want, cheese and the fried tortilla strips. This is a great meal on a cold day and you can even freeze the left over and it is still good even months later.

Hope you guys like this recipe. I has fed my family many times and everyone loves it, so I hope your families like it too. Let me know if you guys try this recipe and let me know how you like it.

Kris

[Cap'n Ron]

Spicy Corn Chowder.

Super easy, very tasty. Always a big hit served with some good crusty sourdough bread. Also, I have added scallops, shrimp and broiled salmon to it...yummo.

1/2 lb Bacon --or so(enough to make about 1/4 cup of grease when rendered)
1 small onion, chopped
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 cup all pupose flou
1 cup canned chicken broth
1 cup WHOLE milk. Dont even think about non-at or 2% for a chowder
1 16 oz can whole kernael corn, drained, liquid reserved

Render enough bacon in a lauge saucepan over medium heat to produce about 1/4 cup of grease. Remove the bacon and reserve. Add onion, red and green bell peppers, cumin and cayenne and saute' until vegetables are tender-about 6-8 minutes. Add flour and stir 1 minute. Gradually mix in broth, milk and reserved corn liquid. Bring mixture to a boil, whisking until smooth. Crumble the reserved bacon and add it to the mixture. Mix in corn and stir until corn is just heated through. Garnish with fresh cilantro and serve with crusty bread.
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