Lorraine's Kielbasa Corn Chowder

1 Ring Kielbasa. (I used Hatfield)

1 to 1 and1/2 Cup diced Onion

1 to 1 and 1/2 Cup thin sliced Celery

3-4 Cups Corn Fresh off the cob is best

3-4 Cups Yukon Gold Potatoes cut in 1/2 ” dice (They cook up firmer, hold their shape)

3-4 Cups Chicken Broth (I use water and Better Than Bullion Chicken)

2 Cups Whipping Cream

2 cloves Garlic minced

2 TB Butter

3 TB Flour

1 Tsp Salt

1/2  tsp Pepper

1 tsp Seasoned Salt

Quarter the kielbasa lengthwise and cut in thin slices, brown in a skillet, and add to the broth in the pot or crock pot.
Saute onion and celery until softened, then add that, also the corn and diced potatoes and season to your likeness.

Cook until potatoes are tender.

Add the whipping cream and heat up before making the butter rue and stirring it in to thicken the broth.

NOTE: This recipe is so good that the soup was one of the few to sell out at the soup sale! I made the soup 2 days before selling it, so the flavors could ripen. Add the whipping cream and heat up before making the butter rue and stirring it in to thicken the broth.

Crock Pot Chicken Soup

3 LB whole Chicken or 6 or more large chicken thighs.

4 carrots diced small 1/4"

1 Lg Onion diced small 1/4"

2 stalks celery, diced small  1/4"

2 Cups Peas

2 TB BETTER THAN BOUILLON

1/2 heaping cup pearl Barley

10 Cups water

1 tsp salt

1 tsp Essence of Emeril.

Throw all ingredients except the frozen peas. Let cook on high for 4 hours. Remove chicken and de-bone after it cools. Cut in bite sized pieces and add to crock pot with the 2 cups of peas. Let cook another hour then serve. This freezes well.
NOTE: Add any other veggie you like. I often add 2 LB of mixed vegetables for a more filing soup.

Bacon Corn Chowder

1/2 Pound bacon cut in 1/2" pieces

3 Cups fresh cut Corn or use canned corn

1 pound ring of Kielbasi cut in small pieces

2 Cups diced potatoes

1 onion diced

1 Cup celery diced

2 cups half and half

2 Cups water

Salt
Pepper
Garlic Powder
Seasoned Salt
Hot Shot

Brown bacon and drain, add onion and celery and cook until soft.
Get a large pot and throw in bacon mixture, kielbasi, potatoes, water and seasoning.
After potatoes are tender add the half and half, and cook a while longer over low heat before serving.
(I would use a crock pot!)

NOTE: My mother made this soup and it was DELICIOUS! I wanted to eat it again for supper tonight but there wasn't much left!

Onion Soup (TAC) unusual

One quart of milk, six large onions, yolks of four eggs, three tablespoonfuls of butter, a large one of flour, one cupful of cream, salt and pepper.  Put the butter in a frying pan. Cut the onions into thin slices and drop into the butter.  Stir until they begin to cook; then cover tight and set back where they will simmer but not burn, for half and hour. Now put the milk on to boil, and then add the dry flour to the onions and stir constantly for three minutes over the fire, then turn the mixture into the milk and cook fifteen minutes.  Rub the soup through a strainer; return to the fire, season with salt and pepper.  Beat the yolks of the eggs well, add the cream to them and stir in the soup. Cook three minutes, stirring constantly. If you have no cream, use milk, in which case add a tablespoon of butter at the same time. Pour over fried croutons in a soup tureen. This is a refreshing dish when one is fatigued.

Mirepoix Soup?- IBS Friendly

Mirepoix (pronounced /mɪərˈpwɑː/ meer-PWAH, French pronunciation: [miʁəˈpwɑ]) is the French name for a combination of onions, carrots, and celery (either common pascal celery or celeriac). Mirepoix, either raw, roasted or sautéed with butter, is the flavor base for a wide number of dishes, such as stocks, soups, stews and sauces. The three ingredients are commonly referred to as aromatics.

Similar combinations of vegetables are known as holy trinity in Creole cooking, refogado in Portuguese, soffritto in Italian, and sofrito in Spanish.

NOTE: The above definition was taken from Wikipedia.



I made some delicious BUTTERNUT SQUASH SOUP last weekend. I made a nice Mirepoix soup base and added some pototoes to the broth also as the recipe called for. The thing is, when I pureed the veggies they tasted delicious and I wanted some mnore but I had to use it for the Butternut Squash Soup. Today I decided to make some MIREPOIX SOUP out of the classic trio plus adding potatoes. So I have just that simmering on the stove right now. Except I added lots of extra carrots since I love them so much. Maybe this is really CARROT SOUP!

1 Large Onion chopped

3 Stalks celery chopped

2 Pounds carrots Chopped

3 Medium Potatoes Peeled and cubed

3 Cans Chicken Broth

1 tsp Mrs. Dash Original

Salt and pepper to taste

After the veggies are tender I will puree the soup. I can't help it! I like pureed soups and it's better for my digestion if I do since I have IBS-C.

Butternut Squash and/or Sweet Potato Soup- IBS Friendly

5-6 Lbs Butternut Squash, peeled and seeded and cubed

1 or more Sweet Potatoes, peeled and cubed  (Optional)

1 Large Onion, chopped small

2 small stalks of Celery chopped small/sliced thin

2-3 Tb Canola Oil, Olive Oil or Butter if you prefer

10 Cups Chicken Broth or  3 TB Better Than Bouillon Chicken and 10 cups water
                                  
1 clove of Garlic minced (optional)

1 tsp Salt, pepper to taste

Set a 6 Qt crock pot on high and add the broth, then peel, seed and cube the butternut squash and peel and cube the Sweet Potatoes- add to the pot. Sometimes I make a whole pot of Sweet Potato Soup using the same recipe.

You can saute the onions and celery together, and add half to the pot if you wish, but the celery will not be very soft unless it cooks in the broth, so I caramelize the onions separately and save half to add back in after I puree it. I love biting on a caramelized onion while eating it.

After about 5-6 hours of cooking on High, the squash and sweet potatoes should be tender enough to puree, I use a heavy duty blender. If the soup is too thick add a cup of broth, if too thin, it will thicken as it sits in the fridge and some of the liquid evaporates. I can eat this all week on my soup diet and the soluble fiber is great for people with IBS, and it's full of antioxidants..

I serve with a pat of butter, or add a few TB  of butter while reheating a large amount of soup. This recipe makes 4 quarts of soup. I always freeze some in single portions,.

Pasta E Fagioli

I got this recipe from TOP SECRET RECIPES website 7 years ago. Of course I customized it! Here’s MY recipe and below it will be the one from the website.

My PASTA FAZOOL : )

1 Pound Ground Beef

3 – 4 Cloves garlic Minced

2 Cans Beef Broth

12 OZ Can Tomato Paste

2 Cans Water

2 15 OZ Cans Diced Tomatoes

1 15 OZ Can Kidney Beans

1 15 OZ Can Canaloni or Great Northern Beans

1 Cup Celery shredded in salad shooter

1 Cup Carrots shredded

1 TB Balsamic or White Vinegar

1 tsp Sugar

1 tsp marjoram

1 tsp basil

1 tsp salt

1/2 tsp pepper

1 tsp thyme

1 TB Onion Powder

8 OZ Pasta – d itali or your favorite

DIRECTIONS

Brown ground beef and drain then add to crock pot with remaining ingredients. Let cook on high for 4 hours, after it comes to a simmer, on low for 8 hours. I cook pasta separately and add to serving bowl so it doesn’t get mushy.

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TOP SECRET RECIPE’S PASTA E FAGIOLI

1 pound ground beef

1 small onion chopped

1 large carrot julienned (1 Cup)

3 stalks celery juleinned (1 cup)

2 cloves garlic minced

2 14.5 oz cans diced tomatoes

1 15 Oz can red kidney beans with liquid

1 15 oz can great northern beans with liquid

1 15 OZ can tomato sauce

1 12 Oz can V-8 juice

1 TB white vinegar

1 & 1/2 tsp salt

1 tsp oregano

1 tsp basil

1/2 tsp pepper

1/2 tsp thyme

1/2 pound pasta d itali

Cook the same way as my recipe and add the pasta last cooking to your preference.

Cream of Cauliflower and Broccoli Soup

I live with IBS...(Irritable Bowel Syndrome), but I don't let that stop me from eating foods I should stay away from.. mainly being dairy (Which I LOVE!).

Yesterday I made Cream of Cauliflower and Broccoli Soup using fresh veggies from a veggie tray Aunt Grace gave me which was left over from Saturday's Homecoming Dinner at the old school (Historical Society). There was probably one cup of each and I knew no one would eat them so I proceeded to boil the veggies in some water. After about 10 minutes I added a can of chicken broth and half a chopped onion. When all was good and tender I added some whole milk and thickened it with margarine rue. As you can see it wasn't exactly a gourmet soup, now was it? I plan on adding some shredded mild cheddar cheese when I heat it up for supper tonight. I know I AM am going to have a major gas and bloating attack tonight.. But I CRAVE these foods once in a while! : (

CREAM OF BROCCOLI and/or CAULIFLOWER SOUP

1 Cup of Broccoli

1 Cup Cauliflower

1 12 OZ can chicken broth

1/2 small onion chopped

2 TB Margarine or Butter melted OR any Veggie Oil

2 rounded TB Flour.

Salt and pepper and any other seasoning to taste.

Garlic might be a great addition also.

Crock Pot Chicken Soup

This morning I started a crock pot of my SPICY CREAM OF CHICKEN SOUP. I poured about 3 quarts of chicken stock into the crock pot and added a drained can of ROTELL Chilies and tomatoes, 2 pounds of Lima bean-free frozen mixed vegetables, a can of chicken broth, a tsp each of Mrs. Dash Original and Chili Powder, salt and pepper. I let this come up to heat before adding the pound of potatoes cubed small. It looks very brothy, so maybe I didn't need the can of broth. After the veggies cook up tender I will add the cubed chicken thighs and then thicken the soup with 2 cups of thick lactose free white sauce. You can add 8 OZ of shredded cheese if you wish.

Making Pressure Cooker Chicken Broth

I placed two to three pounds of boneless skinless chicken thighs in the 4 quart pressure cooker along with a carrot, 2 stalks of celery, a quartered red onion, a tsp of Mrs. Dash Original and some salt and fresh ground pepper. Then I added about 3 quarts or more of water up to the full mark on the inside of the pot. Then I placed the lid and steam vent topper on and let it come to steam, which took a good 20 minutes or more. Next I turned it down to low steam and cooked it for 15 minutes. After that I cooled the pot under cold running water and removed the lid. I fished out all the chicken thighs and drained the broth. Then I refrigerated the broth and chicken separately after they cooled. Now I have about 3 quarts of chicken broth for my soup Sunday.

Hamburger Soup

Yesterday I made a pot of Hamburger Soup for my husband. I tried making it in the crock pot, but I started rather late in the day so i had to finish cooking it on the gas stove in the stainless steel Dutch Oven. It's a simple recipe:

HAMBURGER SOUP

1 and 1/2 pounds browned ground beef

2 Cans Beef or Chicken Broth plus 2 Cans Water
                  OR
8 cups of water plus soup base powder to make 8 cups of broth.

2 cans Pureed Tomatoes

3 medium Potatoes cubed in 1/2" pieces (2 cups)

3-4 Cups frozen mixed Vegetables (Or as much as you like) I use at least a 16 OZ bag

1/2 cup barley

2 tsp Mrs. Dash Original

1 TB Onion Powder

1/2 tsp Garlic Powder (I should have used 3 cloves fresh I suppose)

1/2 tsp Pepper

Salt if you think the soup base wasn't salty enough

1 tsp Thyme

I just throw everything into the pot and let it simmer or slow cook until it's done. Of course this recipe can be made much better if you add celery and fresh cut carrots and whatever other veggie you like. My husband doesn't like celery but the Mrs. Dash has celery seed in it, (you can smell it too), so I do get some of the flavor. I prefer Hamburger or beef soup without any tomatoes, but I add them just for my husband.

NOTE: I used to add QUAKER 10 Minute Barley but after getting BARLEY BUGS in the remainder even though stored in a zip lock freezer bag for 6 months or so until I made soup again the last two times I bought it I don't even keep it in the house.

Creamy Fish Chowder*

1 Envelope Leek Soup Mix

2 Cups Water

8 OZ Cod or haddock or canned salmon

1 Cup 1/2 and 1/2 or Evaporated milk.

Instructions:

Mix soup mix in water cook in crock pot for 1 hour.

Add Cod and cook on high another hour.

Add 1/2 and 1/2 or evaporated milk and any seasonings you prefer. Let cook another 1/2 hour or so.

NOTE: I bet this is delicious with any other fish or shellfish substitute and a potato cubed small can be added.

* Untried Recipe

Spicy Cream of Chicken Soup- (My own recipe)

Two Pounds of Chicken thighs (or whatever parts you like.)

3 quarts of water

2 cans of Chicken Broth (Or mix Chicken Soup Base with hot water for broth)

I carrot chopped large

1 stalk of celery chopped large

1 onion quartered

Seasoning you like- or those mentioned below

Simmer all the above ingredients for at least an hour before you remove the chicken thighs and remove all bones, skin and gristle. Set aside. Pour the broth through a colander to catch all the big chunks and place back in the stock pot or in a Dutch oven. Then add the ingredients listed below:

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3 carrots cubed small

1 cup frozen green beans

1 cup frozen mixed veggies

(Or just use 5 cups of frozen mixed veggies)

3 stalk of celery cubed small

3 medium potatoes cubed small. Add last half hour.

2 cans cream of chicken soup (add last)

1 tsp chili powder

1 tsp Mrs Dash Original if you have it.

1 tsp Mrs. Dash Italian Seasoning if you have it.

1 tsp Mrs. Dash Spicy Seasoning or use Emeril's original.

2-3 packs chicken bouillon or a few more tsp Chicken soup base.

Salt and pepper to taste

NOTE: Add whatever veggies your family loves.. Recipes are what you make them!

If you want a brothy soup add another can of broth or more water at the beginning.. it's all up yo you!

If you want a spicier soup add a drained can of ROTELL chilies and tomatoes, and a half a chopped green pepper too.