Creamed Chicken and Corn Soup

Creamed Chicken and Corn Soup

from:  http://www.bhg.com/recipe/soups/creamed-chicken-and-corn-soup/

Ingredients
12 ounces skinless, boneless chicken thighs
1 26 ounce can condensed cream of chicken soup
1 14 3/4 ounce can cream-style corn
1 14 ounce can reduced-sodium chicken broth
1 cup chopped carrot (2 medium)
1 cup finely chopped onion (1 large)
1 cup frozen whole kernel corn
1/2 cup chopped celery (1 stalk)
1/2 cup water
2 slices bacon, crisp-cooked, drained, and crumbled

Directions
In a 3-1/2- or 4-quart slow cooker, combine chicken, chicken soup, cream-style corn, chicken broth, carrot, onion, frozen corn, celery, and water.
Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.
Remove chicken from cooker; cool slightly. Chop chicken; stir chopped chicken into soup in cooker. Sprinkle each serving with bacon. Makes 4 to 6 servings.

Broccoli Cheddar Soup - Panera Style

Broccoli Cheddar Soup – Panera Style

• 2 T. Butter, melted
• 1 large onion, chopped
• 1/2 c. butter, melted
• 1/2 c. all purpose flour
• 4 c. half and half
• 4 c. chicken broth
• 1 lb. fresh broccoli
• 2 cups, julienned carrots
• salt and pepper, to taste
• 1/2 t. nutmeg
• 16 oz. sharp cheddar cheese, grated

Saute onion in butter.  Set aside.   Whisk butter and flour over medium heat for 3-5 minutes.  Stir constantly and slowly add half and half.  Add chicken stock, still whisking.

Simmer 20 minutes.

Add broccoli, carrots and onion.  Cook over low heat until veggies are tender – about 20-25 minutes.  Add salt and pepper.  The soup will have thickened by now.

Carefully transfer soup mixture to blender and puree.  Return soup to pot (or crockpot) over low heat.  Add cheese.  Stir until well blended.  Add nutmeg right before serving.

Makes 8-10 servings.

SURVEY SAYS:  Keeper- but next time definitely only use half the amount of carrots and more broccoli. Sean and Ethan helped me make this one, so it was fun to have family time while making it:)

Creamy Chicken and Wild Rice Soup

From allrecipes.com and my sister-in-law, Jennie

INGREDIENTS:
4 cups chicken broth
2 cups water
2 cooked, boneless chicken
breast halves, shredded
1 (4.5 ounce) package Uncle Bens Long Grain and Wild Rice FAST COOK RECIPE* with seasoning packet
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup all-purpose flour
1/2 cup butter
2 cups heavy cream


DIRECTIONS:
1.  In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
2.  In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
3.  Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes


SO GOOD!!  DEFINITELY A KEEPER!

Creamy Corn Chowder

From"Our Best Bites: Mormon Moms in the Kitchen"

6-8 oz bacon (1/2 package)
2 tablespoons butter
1/4 cup all-purpose flour
1 cup water
2 1/2 cups 1% milk
2 chicken bouillon cubes or 2 teaspoons chicken base (I used the cubes)
2 red potatoes, diced into small cubes
3/4 cups minced onion
2-3 cloves garlic, minced
1 (14 oz) can corn, drained
a few dashes of hot sauce
salt and pepper to taste
optional garnishes:  extra crumbled bacon, shredded sharp cheddar cheese

1.  Cook bacon until crisp.

2.  While bacon is cooking, melt teh butter over low heat in a soup pot.  When melted, add flour to make a roux and whisk until it comes together in a little ball.  Add water and whisk until completely combined and there are no lumps.  Add milk and chicken bouillon or base and bring to a simmer.  Add potatoes, onion, and garlic, and simmer (but don't boil!), stirring very frequently for about 20 minutes or until potatoes are tender.

3.  Crumble the bacon and add to the soup along with the corn.  Heat through.  Add a few drops of hot sauce and then salt to taste.  Start with about 1/4 teaspoon, give it a few minutes, and then add more if you need it.

4.  Ladle into bowls and sprinkle with cheese and extra bacon if desired.

SURVEY SAYS:  Keeper!  It is really easy to make and everyone loved it!  (I made this a week ago and Sean is still talking about it).  It only made about 4 servings, though, so would definitely need to be doubled if it is going to feed more than 3 people.

Potato Cheese Soup

from Sean's mom

½ cup onions finely chopped
½ cup finely diced celery
3 cups finely diced potatoes
3 cups chicken broth
2 cups grated American cheese
¾ cup butter
¾ cup flour
1 qt half-and-half
1 ½ tsp salt
¼ tsp pepper
½ tsp sugar


Simmer vegetables and potatoes in chicken broth in medium saucepan covered about 20 minutes or until potatoes are tender. Make a white sauce of butter, cream, flour, and seasonings. Add grated cheese to white sauce, mix well. Add cooked, undrained vegetables and mix well.

SURVEY SAYS:  keeper!  It is so so good - perfect for a cold, winter day!  And, it is really easy to  make!

Taco Soup

1 pound beef
1/2 cup onion, chopped (I didn't use)
2 garlic cloves, minced (I used garlic from the jar)
1 14 oz can beef broth
1 packet taco seasoning
1 14 oz can diced tomatoes with green chiles
1 14 oz can tomato sauce
1 14 oz can corn - drained (or you can use frozen corn)
1 14 oz can black beans (or whatever bean you like)

In a skillet brown the ground beef and onion together.  Drain any excess fat.  Add garlic.  Stir until combined. 

Add taco seasoning packet and beef broth.  Bring to a boil and then pour in to a medium sized stock pot

Add the can of tomatoes, tomato sauce, corn, and beans.  Stir well and bring to a boil. 

Reduce heat to keep warm or serve.

Serve with sour cream, tortilla chips, etc.

SURVEY SAYS:  definitely a keeper!  This was so easy to make (took less than 20 minutes!) and is so good!  We had it with sour cream and tortilla chips.