8 Servings
Vegetables American
Vegetarian Meatless Vegetables Soup American
1 pound ato peeled and finely chopped (about 2 cups)
1/2 cup rot chopped
1/2 cup ery chopped
1/4 cup on chopped
2 cups Water
1 teaspoon t
1/4 cup ter
1/4 cup All purpose ur
2 cups k
5 ounce ddar cheese , SHARP shredded
14 3/4 ounce am style corn
PREP TIME: 15 min TOTAL TIME: 45 min In a medium saucepan mix vegetables, salt and water; bring to a boil over high heat. Cover; reduce heat to low and simmer for 10 minutes; stirring occasionally. Remove from the heat. (Do not drain). Set aside. In a large saucepan, over low heat melt the butter and then stir in flour; cook and stir for 2 minutes or until bubbly. Gradually add in the milk and stir until well blended. Turn the heat up to medium; cook until the mixture boils and thickens, stirring constantly. Reduce the heat to low and simmer for 5 minutes. Add the cheese and cook until it melts; stirring constantly. Add the undrained vegetables and the corn. Cook until heated through, stirring occasionally. (Do not allow to boil). Serve with your favorite salad and bread and enjoy. SUBSTITUTE: You can use 2 chicken bouillon cubes in place of the salt, if desired.
VIEW THE RECEIPT
Showing posts with label Chowder. Show all posts
Showing posts with label Chowder. Show all posts
Salmon Chowder
4 Servings
Salmon Fillet .
Salmon Fennel Corn Fish Winter Soup Salmon Fillet .
4 tablespoons ter
1 medium on cubed
1 medium nel bulb cubed
2 lic cloves cut into chunks
3 tablespoons ur
6 cups fish or seafood ck
1 leaf
1 dashes of asco sauce; to taste
4 waxy red atoes unpeeled and cubed
500 pieces
2 ears fresh n cut off the cob
1/2 cup chopped sley
1 cup heavy am
1 t; to taste
1 per; to taste
1 Melt the butter in a large saucepan over low heat 2 Stir in the onion, fennel, and garlic, cover, and sweat for 5 minutes. 3 Stir in the flour and let cook on low for a minute or two. 4 Stir in the stock and let thicken a bit. 5 Add the bay leaf, hot pepper sauce, and potatoes, 6 6 Cover, and let cook until the potatoes are barely tender, about 10 minutes. 7 Add the fish, corn, and parsley, partially cover, and let simmer 10 more minutes. 8 Remove the bay leaf. 9 Stir in the cream, season to taste with salt, pepper, and more hot pepper sauce. 10 Bring just to a boil. 11 When ready to serve, ladle into bowls and garnish with the minced fennel fronds.
VIEW THE RECEIPT
Salmon Fillet .
Salmon Fennel Corn Fish Winter Soup Salmon Fillet .
4 tablespoons ter
1 medium on cubed
1 medium nel bulb cubed
2 lic cloves cut into chunks
3 tablespoons ur
6 cups fish or seafood ck
1 leaf
1 dashes of asco sauce; to taste
4 waxy red atoes unpeeled and cubed
500 pieces
2 ears fresh n cut off the cob
1/2 cup chopped sley
1 cup heavy am
1 t; to taste
1 per; to taste
1 Melt the butter in a large saucepan over low heat 2 Stir in the onion, fennel, and garlic, cover, and sweat for 5 minutes. 3 Stir in the flour and let cook on low for a minute or two. 4 Stir in the stock and let thicken a bit. 5 Add the bay leaf, hot pepper sauce, and potatoes, 6 6 Cover, and let cook until the potatoes are barely tender, about 10 minutes. 7 Add the fish, corn, and parsley, partially cover, and let simmer 10 more minutes. 8 Remove the bay leaf. 9 Stir in the cream, season to taste with salt, pepper, and more hot pepper sauce. 10 Bring just to a boil. 11 When ready to serve, ladle into bowls and garnish with the minced fennel fronds.
VIEW THE RECEIPT
Corn Chowder
16 Servings
Corn American
Soup Corn American
6 atoes peeled and cubed
3 rots diced
6 tablespoons ter
2 apeno seeded and minced
1 onion chopped
3 cups n
4 tablespoons ur
4 cups cken stock
2 ounces canadian on
3 cups f and half
1/2 cup mesan cheese grated
2 teaspoons hot per sauce
salt and per to taste
Combine potatoes and carrots in pan with some salt and cover with water. Bring to boil and reduce heat. Cook until tender and drain. In soup pan, melt butter. Add jalapeno, onion and corn and flour. Cook until onion is clear. Add remaining ingredients until onion is clear. Simmer 1-3 hours. add cream last hour and garnish with cheese Per Serving (excluding unknown items): 198 Calories; 11g Fat (49.2% calories from fat); 6g Protein; 20g Carbohydrate; 2g Dietary Fiber; 32mg Cholesterol; 723mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.
VIEW THE RECEIPT
Corn American
Soup Corn American
6 atoes peeled and cubed
3 rots diced
6 tablespoons ter
2 apeno seeded and minced
1 onion chopped
3 cups n
4 tablespoons ur
4 cups cken stock
2 ounces canadian on
3 cups f and half
1/2 cup mesan cheese grated
2 teaspoons hot per sauce
salt and per to taste
Combine potatoes and carrots in pan with some salt and cover with water. Bring to boil and reduce heat. Cook until tender and drain. In soup pan, melt butter. Add jalapeno, onion and corn and flour. Cook until onion is clear. Add remaining ingredients until onion is clear. Simmer 1-3 hours. add cream last hour and garnish with cheese Per Serving (excluding unknown items): 198 Calories; 11g Fat (49.2% calories from fat); 6g Protein; 20g Carbohydrate; 2g Dietary Fiber; 32mg Cholesterol; 723mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.
VIEW THE RECEIPT
Country Chicken Chowder
8 Servings
Chicken American
Soup Chicken American
2 tablespoons ter
3 cken breast
2 small ons chopped
2 ery ribs sliced
2 rots sliced
2 cups n
2 cans cream of ato soup
1 1/2 cups cken broth
1 teaspoon l weed
1/2 cup f and half
Melt butter and brown chicken (cut into small bite size pieces). Add everthing except half and half to a slow cooker and cook on low for 3-4 hours. Turn off heat and add cream. Per Serving (excluding unknown items): 311 Calories; 16g Fat (46.2% calories from fat); 26g Protein; 16g Carbohydrate; 2g Dietary Fiber; 84mg Cholesterol; 519mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 0 Non-Fat Milk; 1 Fat.
VIEW THE RECEIPT
Chicken American
Soup Chicken American
2 tablespoons ter
3 cken breast
2 small ons chopped
2 ery ribs sliced
2 rots sliced
2 cups n
2 cans cream of ato soup
1 1/2 cups cken broth
1 teaspoon l weed
1/2 cup f and half
Melt butter and brown chicken (cut into small bite size pieces). Add everthing except half and half to a slow cooker and cook on low for 3-4 hours. Turn off heat and add cream. Per Serving (excluding unknown items): 311 Calories; 16g Fat (46.2% calories from fat); 26g Protein; 16g Carbohydrate; 2g Dietary Fiber; 84mg Cholesterol; 519mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 0 Non-Fat Milk; 1 Fat.
VIEW THE RECEIPT
Jamaican Seafood Chowder
6 Servings
Seafood-Other American
Soup Quick Low Fat Seafood-Other American
1 6oz can cken of the Sea shrimp
1 6 oz can cken of the Sea crab meat
1 6 oz can cken of the Sea minced clams
1 6 1/2-oz Red ns and rice mix
2 cups lite r cream
3 cups k
4 cups grated per jack cheese (may use regular Monterey Jack for milder version)
2 tablespoons Caribbean Jerk soning (Schilling)
1 15 oz can corn ined
1 5 oz green chilies
1 tablespoon e juice
1 cup grated ddar cheese optional
In a large kettle, prepare rice according to package instructions. Over moderately low heat, add shrimp, crab, clams, sour cream, milk, pepper jack cheese and jerk seasonings. Heat until cheese melts, but do not boil. Stir in corn, chilies and lime juice. Serve hot, sprinkled with cheddar cheese.
VIEW THE RECEIPT
Seafood-Other American
Soup Quick Low Fat Seafood-Other American
1 6oz can cken of the Sea shrimp
1 6 oz can cken of the Sea crab meat
1 6 oz can cken of the Sea minced clams
1 6 1/2-oz Red ns and rice mix
2 cups lite r cream
3 cups k
4 cups grated per jack cheese (may use regular Monterey Jack for milder version)
2 tablespoons Caribbean Jerk soning (Schilling)
1 15 oz can corn ined
1 5 oz green chilies
1 tablespoon e juice
1 cup grated ddar cheese optional
In a large kettle, prepare rice according to package instructions. Over moderately low heat, add shrimp, crab, clams, sour cream, milk, pepper jack cheese and jerk seasonings. Heat until cheese melts, but do not boil. Stir in corn, chilies and lime juice. Serve hot, sprinkled with cheddar cheese.
VIEW THE RECEIPT
Jamaican Seafood Chowder
6 Servings
Seafood-Other American
Soup Quick Low Fat Seafood-Other American
1 6oz can cken of the Sea shrimp
1 6 oz can cken of the Sea crab meat
1 6 oz can cken of the Sea minced clams
1 6 1/2-oz Red ns and rice mix
2 cups lite r cream
3 cups k
4 cups grated per jack cheese (may use regular Monterey Jack for milder version)
2 tablespoons Caribbean Jerk soning (Schilling)
1 15 oz can corn ined
1 5 oz green chilies
1 tablespoon e juice
1 cup grated ddar cheese optional
In a large kettle, prepare rice according to package instructions. Over moderately low heat, add shrimp, crab, clams, sour cream, milk, pepper jack cheese and jerk seasonings. Heat until cheese melts, but do not boil. Stir in corn, chilies and lime juice. Serve hot, sprinkled with cheddar cheese.
VIEW THE RECEIPT
Seafood-Other American
Soup Quick Low Fat Seafood-Other American
1 6oz can cken of the Sea shrimp
1 6 oz can cken of the Sea crab meat
1 6 oz can cken of the Sea minced clams
1 6 1/2-oz Red ns and rice mix
2 cups lite r cream
3 cups k
4 cups grated per jack cheese (may use regular Monterey Jack for milder version)
2 tablespoons Caribbean Jerk soning (Schilling)
1 15 oz can corn ined
1 5 oz green chilies
1 tablespoon e juice
1 cup grated ddar cheese optional
In a large kettle, prepare rice according to package instructions. Over moderately low heat, add shrimp, crab, clams, sour cream, milk, pepper jack cheese and jerk seasonings. Heat until cheese melts, but do not boil. Stir in corn, chilies and lime juice. Serve hot, sprinkled with cheddar cheese.
VIEW THE RECEIPT
Jamaican Seafood Chowder
6 Servings
Seafood-Other American
Soup Quick Low Fat Seafood-Other American
1 6oz can cken of the Sea shrimp
1 6 oz can cken of the Sea crab meat
1 6 oz can cken of the Sea minced clams
1 6 1/2-oz Red ns and rice mix
2 cups lite r cream
3 cups k
4 cups grated per jack cheese (may use regular Monterey Jack for milder version)
2 tablespoons Caribbean Jerk soning (Schilling)
1 15 oz can corn ined
1 5 oz green chilies
1 tablespoon e juice
1 cup grated ddar cheese optional
In a large kettle, prepare rice according to package instructions. Over moderately low heat, add shrimp, crab, clams, sour cream, milk, pepper jack cheese and jerk seasonings. Heat until cheese melts, but do not boil. Stir in corn, chilies and lime juice. Serve hot, sprinkled with cheddar cheese.
VIEW THE RECEIPT
Seafood-Other American
Soup Quick Low Fat Seafood-Other American
1 6oz can cken of the Sea shrimp
1 6 oz can cken of the Sea crab meat
1 6 oz can cken of the Sea minced clams
1 6 1/2-oz Red ns and rice mix
2 cups lite r cream
3 cups k
4 cups grated per jack cheese (may use regular Monterey Jack for milder version)
2 tablespoons Caribbean Jerk soning (Schilling)
1 15 oz can corn ined
1 5 oz green chilies
1 tablespoon e juice
1 cup grated ddar cheese optional
In a large kettle, prepare rice according to package instructions. Over moderately low heat, add shrimp, crab, clams, sour cream, milk, pepper jack cheese and jerk seasonings. Heat until cheese melts, but do not boil. Stir in corn, chilies and lime juice. Serve hot, sprinkled with cheddar cheese.
VIEW THE RECEIPT
Jamaican Seafood Chowder
6 Servings
Seafood-Other American
Soup Quick Low Fat Seafood-Other American
1 6oz can cken of the Sea shrimp
1 6 oz can cken of the Sea crab meat
1 6 oz can cken of the Sea minced clams
1 6 1/2-oz Red ns and rice mix
2 cups lite r cream
3 cups k
4 cups grated per jack cheese (may use regular Monterey Jack for milder version)
2 tablespoons Caribbean Jerk soning (Schilling)
1 15 oz can corn ined
1 5 oz green chilies
1 tablespoon e juice
1 cup grated ddar cheese optional
In a large kettle, prepare rice according to package instructions. Over moderately low heat, add shrimp, crab, clams, sour cream, milk, pepper jack cheese and jerk seasonings. Heat until cheese melts, but do not boil. Stir in corn, chilies and lime juice. Serve hot, sprinkled with cheddar cheese.
VIEW THE RECEIPT
Seafood-Other American
Soup Quick Low Fat Seafood-Other American
1 6oz can cken of the Sea shrimp
1 6 oz can cken of the Sea crab meat
1 6 oz can cken of the Sea minced clams
1 6 1/2-oz Red ns and rice mix
2 cups lite r cream
3 cups k
4 cups grated per jack cheese (may use regular Monterey Jack for milder version)
2 tablespoons Caribbean Jerk soning (Schilling)
1 15 oz can corn ined
1 5 oz green chilies
1 tablespoon e juice
1 cup grated ddar cheese optional
In a large kettle, prepare rice according to package instructions. Over moderately low heat, add shrimp, crab, clams, sour cream, milk, pepper jack cheese and jerk seasonings. Heat until cheese melts, but do not boil. Stir in corn, chilies and lime juice. Serve hot, sprinkled with cheddar cheese.
VIEW THE RECEIPT
Jamaican Seafood Chowder
6 Servings
Seafood-Other American
Soup Quick Low Fat Seafood-Other American
1 6oz can cken of the Sea shrimp
1 6 oz can cken of the Sea crab meat
1 6 oz can cken of the Sea minced clams
1 6 1/2-oz Red ns and rice mix
2 cups lite r cream
3 cups k
4 cups grated per jack cheese (may use regular Monterey Jack for milder version)
2 tablespoons Caribbean Jerk soning (Schilling)
1 15 oz can corn ined
1 5 oz green chilies
1 tablespoon e juice
1 cup grated ddar cheese optional
In a large kettle, prepare rice according to package instructions. Over moderately low heat, add shrimp, crab, clams, sour cream, milk, pepper jack cheese and jerk seasonings. Heat until cheese melts, but do not boil. Stir in corn, chilies and lime juice. Serve hot, sprinkled with cheddar cheese.
VIEW THE RECEIPT
Seafood-Other American
Soup Quick Low Fat Seafood-Other American
1 6oz can cken of the Sea shrimp
1 6 oz can cken of the Sea crab meat
1 6 oz can cken of the Sea minced clams
1 6 1/2-oz Red ns and rice mix
2 cups lite r cream
3 cups k
4 cups grated per jack cheese (may use regular Monterey Jack for milder version)
2 tablespoons Caribbean Jerk soning (Schilling)
1 15 oz can corn ined
1 5 oz green chilies
1 tablespoon e juice
1 cup grated ddar cheese optional
In a large kettle, prepare rice according to package instructions. Over moderately low heat, add shrimp, crab, clams, sour cream, milk, pepper jack cheese and jerk seasonings. Heat until cheese melts, but do not boil. Stir in corn, chilies and lime juice. Serve hot, sprinkled with cheddar cheese.
VIEW THE RECEIPT
Jamaican Seafood Chowder
6 Servings
Seafood-Other American
Soup Quick Low Fat Seafood-Other American
1 6oz can cken of the Sea shrimp
1 6 oz can cken of the Sea crab meat
1 6 oz can cken of the Sea minced clams
1 6 1/2-oz Red ns and rice mix
2 cups lite r cream
3 cups k
4 cups grated per jack cheese (may use regular Monterey Jack for milder version)
2 tablespoons Caribbean Jerk soning (Schilling)
1 15 oz can corn ined
1 5 oz green chilies
1 tablespoon e juice
1 cup grated ddar cheese optional
In a large kettle, prepare rice according to package instructions. Over moderately low heat, add shrimp, crab, clams, sour cream, milk, pepper jack cheese and jerk seasonings. Heat until cheese melts, but do not boil. Stir in corn, chilies and lime juice. Serve hot, sprinkled with cheddar cheese.
VIEW THE RECEIPT
Seafood-Other American
Soup Quick Low Fat Seafood-Other American
1 6oz can cken of the Sea shrimp
1 6 oz can cken of the Sea crab meat
1 6 oz can cken of the Sea minced clams
1 6 1/2-oz Red ns and rice mix
2 cups lite r cream
3 cups k
4 cups grated per jack cheese (may use regular Monterey Jack for milder version)
2 tablespoons Caribbean Jerk soning (Schilling)
1 15 oz can corn ined
1 5 oz green chilies
1 tablespoon e juice
1 cup grated ddar cheese optional
In a large kettle, prepare rice according to package instructions. Over moderately low heat, add shrimp, crab, clams, sour cream, milk, pepper jack cheese and jerk seasonings. Heat until cheese melts, but do not boil. Stir in corn, chilies and lime juice. Serve hot, sprinkled with cheddar cheese.
VIEW THE RECEIPT
Subscribe to:
Posts (Atom)