Old Fashioned Corn Chowder
1 cup diced bacon
8 medium potatoes, peeled and chopped
2 medium onions - chopped
4 cups hot water
2 chicken bouillon cubes
1 can whole kernel corn - drained
1 can cream style corn
2 t salt or to taste
1 t ground black pepper or to taste
4 cups half-and-half OR 3 ¾ cup milk and 4 tablespoon butter
Shredded cheddar cheese - optional
Cook bacon pieces in a large, heavy bottom pot until crispy. Place the potatoes and onions into the pot with the bacon and the bacon grease and stir and cook for around 5 minutes or until they take on a little color.
Dissolve the bouillon cubes into the hot water and add to the pot. Add in the corn, salt, and pepper. Bring to a boil, reduce heat to low, and cover pot. Simmer around 20 minutes stirring occasionally until potatoes are tender.
In a separate small pot, heat half and half or milk and butter to just the boiling point. Stir heated mixture into soup. Remove soup from heat and serve. Sprinkle cheddar cheese on top of soup in bowls if desired.
Baked Potato Soup
1 pound bacon - diced
1/3 cup all-purpose flour
5 cups milk
2 c hot water
2 chicken bouillon cubes
4-6 large baked potatoes, peeled and cubed – can bake in the microwave
4 green onions, chopped
1 ¼ cups shredded Cheddar cheese
1 cup sour cream
1 teaspoon salt – or to taste
1 teaspoon ground black pepper – or to taste
Cook bacon in a skillet, remove bacon. Pour the grease into a measuring cup. Add butter if needed to make 1/3 cup. Put grease/butter into a large heavy bottom pot and heat on medium heat until very hot. Whisk in flour and beat until smooth and lump free. Gradually stir in water with the dissolved chicken bullion cubes. Whisk till smooth, gradually add in milk and whisk constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently. Reduce heat, simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Remove from heat and serve.
1 tablespoon canola oil
1 large onion, chopped
2 pound ground beef
1 15-ounce can pinto beans
1 15-ounce can corn
1 15-ounce can fire-roasted tomatoes
1 tablespoon Taco Seasoning
1 1/2 cups water
Sour cream, for garnish
Sliced green onions, for garnish
In a large Dutch pot over medium heat, heat oil. Add onion and cook onion until soft, 5 minutes, then add ground beef and cook until no longer pink.
Add beans, corn, fire-roasted tomatoes, taco seasoning, and water.
Garnish with sour cream and green onions.
Old Fashioned Vegetable Beef Soup
1 pot roast
2 russet potatoes, chopped
1 bag frozen seasoning blend 1 bag frozen peas
1 bag frozen green beans
1 bag frozen corn
4 large carrots, chopped
1 32-ounce container beef broth
2 10.75-ounce cans tomato soup
1 can filled with water
Salt and pepper, to taste
Season roast with salt and pepper and place in your slow cooker with half a can of beef broth. Cook on low for about 10 hours and shred with two forks.
In a very large pot, saute carrots and seasoning mix in 1 tablespoon oil until tender.
Add beef, potatoes, remaining veggies, remaining beef broth, tomato soup, water, salt and pepper.
Bring to a boil, lower the heat, cover and simmer for about an hour.
Add water as desired while it cooks.