Clam Chowder
(the best!)

1 chopped onion
2 peeled and cubed potatoes
1 cup diced celery
1 cup diced carrots
1 1/2 teaspoons salt
ground black pepper to taste
2 (10 ounce) cans minced clams
3/4 cup butter
3/4 cup all-purpose flour
1 quart half-and-half cream
2 tablespoons red wine vinegar

Drain juice from clams into a large pan. Add onions, celery, potatoes and carrots, cover with water. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.

In a sauce pan or bowl, melt the butter, whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Add to the veggies and water.

Stir in clams just before serving. Cook for about 5 minutes, or until heated through. Do not allow to boil (if clams are cooked to long they will become tough). When clams are heated through, stir in vinegar, and season with salt and pepper.

HOMEMADE CHICKEN SOUP

Chicken Soup

Ingredients
1 teaspoon oil
1 4 boneless chicken breast or you can use a whole chicken
4 carrots
4 stalks celery
1 onion
water to cover
salt and pepper to taste
2-3 chicken bouillon or a 1 chicken gravy mix/1 can
(I use what ever I have at the time)
Optional -mashed potatoes
(I always try and make when I have left over mashed)

Directions
Cut up the chicken Put the oil in a pan (I use the same large soup pot I am cooking the soup in)then put the chicken and cook.
When the chicken is almost cooked add the cut up onion.
Then add carrots, celery in the pot and cover with cold water.
Heat and simmer, uncovered.
Add the chicken bouillon and season with salt, pepper taste.
OPTIONAL****Add mashed potatoes, this thickens the soup!!!
**OR put soup over top of mashed potatoes***
Add noodles to the pot, cook 10 to 15 minutes.
Serve and enjoy!

I also have cooked this in the crock pot!
***No need to cut up the chicken it will shred wonderfully! Just cut up the carrots onion and celery and add the bouillon and salt & peeper and water to cover. Cook on low all day or high for 4 -5 hours.
When you get home shred the chicken in the crock pot with a fork!

I also put in whole potatoes and cooked them right in the soup and them when I got home I take the whole potatoes and mashed.
Make some egg noodles and add to the crock pot (ON HIGH-needs to boil) and cook 15 -20 minutes, then serve!

Crock Pot Split Pea Soup

1 pkg. dried green split peas, rinsed (16 oz.)
1 hambone, or 2 meaty hamhocks, or 2 cups diced ham
3 carrots, peeled and sliced
1 med. onion, chopped
2 ribs celery, plus leaves, chopped
1 clove garlic, minced (may use more to taste)
1 bay leaf
1/4 c. fresh parsley, chopped (optional)
1 tbsp. seasoned salt (or to taste)
1/2 tsp. fresh ground pepper
1 1/2 qts. hot water

Layer ingredients in crock pot, pour in water. DO NOT STIR. Cover and cook on high 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone. Remove bones and bay leaf.

White Chicken Chili

I love this recipe, my husband and kids will ask me to make it!!!! I have this in my cook book, but I also found it online at I Love Your Recipes!

Creamy White Chicken Chili Recipe


1 pound chicken breasts
1 medium onion
3 cloves garlic or 1-1/2 teaspoons garlic powder
1 tablespoon olive oil
2 cans (14 - 16 ounces) great northern beans
1 can (14 - 16 ounces) chicken broth or stock
2 4-ounce cans chopped green chilies
1 teaspoon salt
1 teaspoon oregano
1/2 teaspoon pepper,
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup heavy (whipping) cream

Bone and skin chicken breasts, cut into 1/2-inch cubes. Chop the onion.
Mince the garlic if you’re using cloves.
Drain and rinse the beans.
Place the olive oil in a large saucepan over medium heat. Sauté the cubed chicken, onion and garlic until the chicken is no longer pink.
Add the beans, broth or stock, chilies, salt, oregano, pepper and cayenne. Bring to a boil and immediately reduce heat. Simmer uncovered for 30 minutes.
Remove from heat; stir in the sour cream and cream and serve immediately.


Yield: 4 - 6 servings.

Recipes

I just got this email with tons of recipes!!! So here is the link: http://www.50plusfriends.com/cookbook/
Wow! APPETIZERS, BEVERAGES, BREADS, CAKE & FROSTING, COOKIES & DESSERTS, COOKING FOR A CROWD, CROCK POT, BREAKFAST, FISH & MEAT & GAME, JAMS!! "GIFTS IN A JAR", so much more! Its a cool site! A lot of hard work!!

Hearty Chicken Chowder

Soup:
2 to 3 chicken breasts
6 medium potatoes
1 package of bacon
2 to 3 stalks celery
2 large carrots
1 small onion
2 tsp. salt
1/8 to 1/4 tsp. pepper

Roux:
6 cups milk (whole or 2%)
3/4 cup flour
6 Tbs. butter

1. Boil chicken in a large pot of water for about 10 to 15 minutes.
2. While chicken is boiling, cook your bacon and chop your potatoes(peeled or unpeeled is fine) and veggies (peel your carrots).
3. Pull chicken out of water and add your potatoes and veggies to the same pot of water. Boil your potatoes & veggies for about 10 minutes or until softened.
4. While your potatoes & veggies boil, chop up your chicken and bacon, then set aside.
5. Drain potatoes & veggies, and in the same pot start your roux. Melt your butter and then add flour. Stir until thick and smooth. Slowly add your milk until it's nice and creamy.
6. Add your salt & pepper, chicken & bacon, potatoes & veggies. Heat until warm and serve.

This is an old family recipe from my husbands side of the family. I did tweak it a little and kind of added some of my own things.....and it's a big hit with everybody. It's very filling and it's really great during these cold winter days.

Taco Soup

-1 lb hamburger (browned)
-1 pkt taco seasoning
-1 can of chili beans
-1 can of black beans
-1 can kidney beans
-1 can of corn
-12 ounce of tomatoe juice or V8
-1 can sliced olives

-Mix everything and cook for about 5-6 hours on low in a crock pot. Everything in it is cooked so it can be eaten at any time but it tastes better the longer it cooks. Scoop some into a bowl and top with cheese. We like to eat it with tostitoe scoop chips!!!!

Broccoli Soup (I think its the best one EVER)

*6 chicken boullion cubes
*4-5 potatoes--cubed
*3 carrots--sliced
*2 stalks celery--sliced
*1 onion--cut up
*1 head of broccoli--cut up
*8 oz jar of cheese whiz
*1 c butter--melted
*1 c four

1. Boil 3 quarts of water with boullion cubes. Add potatoes, carrots, celery, onion and broccoli. Cook until tender.
2. Add cheeze whiz--stir and melt.
3. Mix melted butter and flour with blender until smooth.
4. Add to soup to thicken.

Serve with bread.

This is SOOO yummy. I got this recipe from my friend Krystal (and she got it from her friend) THANK YOU!!!!

Baked Potato Soup

2/3 cup Butter
2/3 cup Flour
7 cups Milk
4 large Potatoes, peeled and cubed
4 green Onions, sliced
1 pkg. Bacon pieces {I use bacon bits.}
1 1/4 cups Cheddar Cheese
1 8 oz Sour Cream
3/4 tsp Salt
1/2 tsp Pepper

1. Microwave your potatoes until soft {peeled or not peeled, your choice}.

2. Melt butter and stir in flour over medium heat until smooth {if it is a little lumpy you can whisk it out after you add the milk}.
3. Gradually add milk, stirring constantly until thickened.
4. Add potatoes and onions.
5. Bring to a boil, stirring constantly.
6. Reduce heat and simmer 10 minutes.
7. Add bacon, cheese and sour cream.
8. Stir until cheese is melted.

Note: I have had a few scalding episodes {remember I get a little side tracked when cooking} trying to get my potatoes soft. This is why I suggest microwaving the potatoes and getting them soft first.

This makes about 2 1/2 quarts. This is the yummiest soup and is very filling. ENJOY!