Mix all ingredients together, except the bacon and onions. Simmer for 4 to 5 hours.
Fry bacon crisp and crumble.
Saute onions in bacon fat.
Add bacon and onions to soup mixture.
Dice potatoes and slice the onions.
Cook the potatoes and onions in a small amount of water until tender and then rub through a sieve.
Add the mushroom soup, butter, milk, salt and pepper to taste, nutmeg and mustard.
Heat gently.
For color, a few green peas, sliced carrot or chopped pepper may be added.
Serve hot or icy cold.
Serves 6 to 8.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
Mix milk and soup together. Bring to a simmer.
Meanwhile, bring a pot of salt water to a boil. Drop your favourite seafood blend into the water and cook until the shrimp go from translucent to pink, about 2 to 4 minutes. Drain.
Add seafood to potato chowder and simmer on low for 15 minutes to half an hour to blend flavours. Serve piping hot with fresh crusty bread.
Peel potato and cut into 1/2-inch cubes.
Combine soup/recipe mix, potato and corn (drained).
Bring to a boil over medium-high heat.
Reduce heat, partially cover and simmer 10 minutes.
Stir in half and half or milk plus 1 tablespoon butter or margarine. Heat through.
Do not boil!
Serves 4 to 6.
-quart Dutch oven combine potato, sweet pepper, garlic, and black
Whisk 3 cups warm water with chicken soup base in slow cooker until soup base has dissolved; stir in cream of chicken soup until almost smooth.
Stir potatoes, ham, corn, yellow onion, and butter into the soup mixture.
Place flour and 1/2 cup water into a small container with a lid and shake well to combine into a smooth mixture; stir flour mixture into soup. Mix in parsley, dill, and celery seed. Season soup with salt and black pepper.
Cook chowder on High for 4 hours or Low for 8 hours, stirring once or twice during cooking.
Boil potatoes; set water aside.
Fry bacon until crisp.
Add onion to bacon grease; saute 2 to 3 minutes; drain.
Add potatoes and water.
Bring to a boil.
Stir in cream of chicken soup and sour cream gradually.
Add milk slowly, then seasonings.
Do not boil.
(This only fills crock-pot to 1/2 to 2/3.
If you are feeding very many, double recipe.)
Recipe may be halved or doubled.
*Be sure you have New England clam chowder, not Manhattan style.
In a 4 qt. Dutch oven, melt margarine.
Add onion, green pepper and ham.
Brown.
Add potato, water and pepper.
Cover and simmer until potatoes are tender.
Make a paste of flour and 1/3 cup of water.
Add to potato mixture.
Add both cans of soup and drained corn.
Heat through.
Serves 6.
Stir cream-style corn, potato soup, and water together in a saucepan over medium heat; add diced ham and green onion. Cook soup mixture, stirring occasionally, until completely hot, about 5 minutes. Remove soup from heat. Stir parsley through the soup; season with salt and black pepper.
Saute the onion and clams in butter.
Mix the clam chowder, soup and half and half.
Add sauteed vegetables.
Bake in oven at 200\u00b0 for 4 hours.
If too thick, add some clam juice.
bout 8 minutes.
Add potato and bell pepper and saute
Saute onion in butter.
Add all other ingredients and mix. Cook in crock-pot on high for 6 hours.
In large saucepan, combine broccoli, potato, onion & diluted broth.
Cover & bring to boil over high heat, then reduce heat to medium-low & cook until tender, about 6 minutes.
In small bowl, whisk milk into the flour. Add milk mixture to soup, along with tarragon, thyme, salt & pepper.
Stirring constantly, cook until mixture comes to a boil & is thickened, about 7 minutes.
Ladle soup into bowls & sprinkle each with some cheese, then top with minced bell pepper.
In 2-quart saucepan, stir soup, corn with liquid and milk over medium heat just to boiling.
Spoon into 4 bowls.
Sprinkle with cheese.
Makes 4 servings.
add water, chicken broth, chicken soup base, black pepper, carrots, potatoes
Stir together soup and milk until blended.
Add sweet potato, corn and ham. Heat through but do not boil.
Season with salt and pepper.