Savory Soups and Chowders: Hearty Soup and Chowder Recipes [2 ed.]

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Savory Soups and Chowders Hearty Soup and Chowder Recipes

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Table of Contents Shallot Soup 9 Vietnamese Tofu Soup 12 Italian Herbed Tofu Soup 13 Onion Soup 14 Big Apple Soup 16 Irish Soup 17 A Soup from Vietnam 18 Hash Brown Soup 19 Summertime Soup 22 Buffalo Soup II 23 Tomato and Avocado Soup 24 Creamy Avocado Stew 25 Italian Style Soup of Tomatoes 26 Soup of Broccoli, Potatoes, Onions, and Cheese 27

Squash and Apple Soup 28 6-Ingredient Creamy Chicken Soup 29 Chicken Soup Dublin Inspired 32 60-Minute Chicken Soup 33 30-Minute Mediterranean Chicken Soup 34 Grocery Rotisserie Orzo Chicken Soup 35 Upstate NY Inspired Chicken Soup 36 Tuesday’s Spicy Chicken Ramen Noodle Soup 37 Chicken and Rice Soup 38 30-Minute 5-Ingredient Store Bought Chicken Soup 39 Creamy Chicken Soup 42 Chicken Soup Clásico 43 Chicken Soup Thai Style 44 New Mexico Chicken Soup 45 Cream of Chicken Soup 46 Great Northern Pesto Chicken Soup 47

Full Hanoi Curried Soup 48 Linda-Mae’s Secret Curry Soup 49 Restaurant Style Shallot and Ginger Curry Soup 52 Summer Carnival Curry Soup 53 Curried Egg Soup 54 Curry Soup Combo 55 Southeast Asian Chicken Curry Soup 56 Rice Stick Tofu Curry Soup 57 Wild Rice Curry Soup 58 Frozen Veggie Curry Soup Sampler 59 Meatless-Monday Chowder 62 Newfoundland Cod Fillet Parsley Chowder 63 Mexican Dinner Chowder 64 Economical Macaroni Clam Chowder 65 Winter Night Chowder 66 February Shrimp Chowder 67

Rosa’s Latin Chowder 68 Southwestern Chowder 69 Chowder Dump Dinner 72 Clam Clásico 73 Full Creole Corn Chowder 74 Summer Carnival Chowder 76 New Jersey Diner Inspired Chowder 77 Chicken Chowder for Champions 78 Potato Soup Russian Style 79 Really Rustic Potato Soup 82 Slightly Spicy Potato Soup 83 Simple Yukon Potato Soup 84 All You Need Is Thyme Potato Soup 85 Swiss Style Potato Soup 86 Peanut Potato Soup 87 Cream of Chicken Potato Soup 88

Cream of Mushroom Potato Soup 89 Yellow Potato Soup 92 Shallots and Carrots Potato Soup 93 A Vegan’s Potato Soup 94

Shallot Soup

Prep Time: 5 mins Total Time: 17 mins Servings per Recipe: 4 Calories 195 kcal Fat 10.3 g Carbohydrates 20.2g Protein 6.8 g Cholesterol 31 mg Sodium 202 mg

Ingredients 2 tbsps butter 2 medium shallots, finely chopped 2 C. water 3 C. fresh shelled green peas salt and pepper to taste

3 tbsps whipping cream (optional)

Directions 1. Stir fry your shallots in butter for 4 mins then add in: pepper, peas, salt, and water. 2. Get everything boiling. 3. Once the mix is boiling, place a lid on the pot, set the heat to low, and let the mix cook for 15 mins. 4. Now puree the peas and add them to the pan along with the cream. 5. Heat everything back up and then add more pepper and salt. 6. Enjoy.

Shallot Soup

9

VIETNAMESE

Tofu Soup

Prep Time: 30 mins Total Time: 2 hrs Servings per Recipe: 8 Calories 479 kcal Fat 26.5 g Carbohydrates 51.4g Protein 16.4 g Cholesterol 0 mg Sodium 271 mg

Ingredients 2 tbsps vegetable oil 1 onion, coarsely chopped 2 shallots, thinly sliced 2 cloves garlic, chopped 2 inch piece fresh ginger root, thinly sliced 1 stalk lemon grass, cut into 2 inch pieces 4 tbsps curry powder 1 green bell pepper, coarsely chopped 2 carrots, peeled and diagonally sliced 8 mushrooms, sliced 1 lb fried tofu, cut into bite-size pieces

4 C. vegetable broth 4 C. water 2 tbsps vegetarian fish sauce (optional) 2 tsps red pepper flakes 1 bay leaf 2 kaffir lime leaves 8 small potatoes, quartered 1 (14 oz.) can coconut milk 2 C. fresh bean sprouts, for garnish 8 sprigs fresh chopped cilantro, for garnish

Directions 1. Stir fry your shallots and onions in oil until the onions are see-through then add in: curry, garlic, lemon grass, and ginger. 2. Stir fry everything for about 6 more mins then add: tofu, green peppers, mushrooms, and carrots. 3. Cook the mix for 2 more mins before adding in the veggie stock, pepper flakes, and fish sauce. Stir everything and get it all boiling. 4. Once the contents are boiling add in the coconut milk and the potatoes, get it all boiling again. 5. Once the soup is boiling set the heat to low and let the mix gently cook for 50 mins. 6. When serving the soup top it with some fresh cilantro and some bean sprouts. 7. Enjoy. 12

Vietnamese Tofu Soup

Italian

Herbed Tofu Soup

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 4 Calories 358 kcal Fat 12.9 g Carbohydrates 49g Protein 17.1 g Cholesterol 29 mg Sodium 1484 mg

Ingredients 2 tbsps butter 2 C. sliced carrots 1 1/2 C. chopped onion 1 1/2 C. chopped celery 1 1/2 tsps minced garlic 12 C. vegetarian chicken-flavored broth 2 C. egg noodles 1 (14 oz.) container extra-firm tofu, drained and cubed 1/4 C. raisins 1/2 tsp dried basil

1/2 tsp dried oregano 1/4 tsp poultry seasoning 1/4 tsp dried thyme 1/4 tsp dried rosemary 1/4 tsp dried marjoram 1/4 tsp black pepper 1/4 C. cornstarch 3 tbsps cold water

Directions 1. 2. 3. 4.

Get a bowl, mix until smooth: water and cornstarch. Stir fry the following in butter for 12 mins: garlic, carrots, celery, and onions. Now add in the broth and get it all boiling. Once everything is boiling, add: pepper, noodles, marjoram, raisins, rosemary, basil, thyme, cornstarch mix, oregano, and poultry seasoning. 5. Get the contents boiling again then place a lid on the pot, set the heat to low, and let it all gently cook for 35 mins. 6. Enjoy.

Italian Herbed Tofu Soup

13

ONION

Soup

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 4 Calories 618 kcal Fat 35.9 g Carbohydrates 39.5g Protein 29.7 g Cholesterol 114 mg Sodium 3433 mg

Ingredients 4 tbsps butter 1 tsp salt 2 large red onions, thinly sliced 2 large sweet onions, thinly sliced 2 cans vegetable broth 1/2 C. red wine 1 tbsp Worcestershire sauce 2 sprigs fresh parsley 1 sprig fresh thyme leaves 1 bay leaf

1 tbsp balsamic vinegar salt and freshly ground black pepper to taste 4 thick slices French or Italian bread 8 slices Gruyere or Swiss cheese slices, room temperature 1/2 C. shredded Asiago 4 pinches paprika

Directions 1. 2. 3. 4. 5.

Get some twine and tie together the following: bay leaf, thyme, and parsley. Top your red and sweet onions with salt and then fry them in butter for 37 mins. Try to stir the contents every 3 mins to avoid any burning. Add in: Worcestershire, broth, and red wine. Drop the tied spices in as well. Let this gently boil for 22 mins, with a low heat, and stir the mix at least 3 times. Take out the spices and add in some pepper, salt, and vinegar. 6. Place a lid on the pot and let the contents continue to stay warm with a very low level of heat. 7. Turn on the broiler and toast your bread under it for 2 mins then flip the pieces and toast for 2 more mins. 8. Grab 4 bowls and add an equal amount of soup to each. 9. Then add a piece of bread to each as well. 10. Add a topping of 2 pieces of gruyere and an equal amount of asiago to the pieces of bread and some paprika. 14

Onion Soup

11. Cook the bowls under the broiler for 6 mins. 12. Enjoy. 13. NOTE: As you broil, the cheese should melt over the sides and add a touch of elegance to your dish. This is intended!

15

BIG APPLE

Soup

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 8 Calories 143 kcal Fat 10.1 g Carbohydrates 12.7g Protein 2g Cholesterol 16 mg Sodium 662 mg

Ingredients 3 tbsps olive oil 1 shallot, minced 2 small apples, peeled, cored, and diced 4 C. vegetable broth 2 C. water 1/2 tsp freshly grated nutmeg 1/2 tsp ground allspice 1/2 tsp ground cinnamon 1/4 tsp coarsely ground black pepper 1 (12 oz.) box frozen butternut squash

1/2 C. half-and-half 2 tbsps butter 1/2 tsp dried tarragon

Directions 1. Stir fry your shallots in olive oil until they are soft then add in the apples and fry them for 2 mins. 2. Place everything into a large pot and add in the water and broth to the pot and stir the mix. 3. Now add in: the pepper, nutmeg, cinnamon, and allspice. 4. Get everything boiling, set the heat to low, and let the mix cook for 20 mins. 5. Add the squash to the soup and get everything boiling again. 6. Add the half and half and the tarragon as well and let the mix cook for 7 mins. 7. Enjoy.

16

Big Apple Soup

Irish

Soup

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 4 Calories 228 kcal Fat 11.4 g Carbohydrates 22g Protein 9.5 g Cholesterol 14 mg Sodium 927 mg

Ingredients 1 tbsp olive oil 1 head escarole, coarsely chopped 2 cloves garlic, pressed 1 (15.5 oz.) can cannellini beans, rinsed and drained

1 (15 oz.) can vegetable broth 1/8 tsp crushed red pepper flakes 2 tbsps grated Parmesan cheese

Directions 1. Add the olive oil to a pan and begin to fry your escarole for 6 mins then add the garlic and keep cooking everything for 60 more secs. 2. Now add in the beans and the broth. 3. Stir the mix then add in the pepper flakes and stir everything again. 4. Get the mix boiling then set the heat to low and let the contents simmer for 10 mins. 5. Top the beans with your parmesan. 6. Enjoy.

Irish Soup

17

A SOUP

from Vietnam

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 159 kcal Fat 2.3 g Carbohydrates 29.2g Protein 5.2 g Cholesterol 5 mg Sodium 991 mg

Ingredients 2 (14.5 oz.) cans vegetable broth 2 star anise pods, or more to taste 3/4 tbsp ginger paste 1 tsp Sriracha 4 oz. tofu, cubed 1/2 C. broccoli florets 1/2 C. sliced mushrooms

1/4 C. chopped carrots 1/2 (8 oz.) package dried thin rice noodles 1 tbsp chopped green onion

Directions 1. 2. 3. 4. 5. 6.

Get the following boiling: sriracha, broth, ginger paste, and star anise. Once the mix is boiling combine in: the carrots, tofu, mushrooms, and broccoli. Let the mix cook for 9 mins. Now begin get your noodles boiling in water. Once the water is boiling shut the heat and place a lid on the pot. Let the noodles sit for 6 mins then remove the liquids and run the noodles under some cool water. 7. Now take out the anise from the simmering mix. 8. Place your noodles in serving bowls and top them with the broth mix. 9. Place some green onions over everything. 10. Enjoy.

18

A Soup from Vietnam

Hash Brown Soup

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 6 Calories 284 kcal Fat 14 g Carbohydrates 33.4g Protein 7.7 g Cholesterol 42 mg Sodium 1112 mg

Ingredients 4 1/2 tbsps butter 1 1/2 C. frozen chopped onions 1 1/2 (14.5 oz.) cans vegetable broth 1 (24 oz.) package frozen hash brown potatoes 3 tbsps all-purpose flour 1 1/2 tsps dried basil

3/4 tsp salt 3/4 tsp ground black pepper 3/4 tsp garlic salt 1 1/2 dashes hot sauce 1 (12 oz.) can evaporated milk

Directions 1. Stir fry your onions in butter for 7 mins then add in: the broth, hot sauce, potatoes, garlic salt, flour, pepper, basil and salt. 2. Get everything boiling, set the heat to low, and let the potatoes cook for 22 mins. 3. Add in the evaporated milk and stir the mix evenly. 4. Enjoy.

Hash Brown Soup

19

SUMMERTIME

Soup

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 8 Calories 81 kcal Fat 3.8 g Carbohydrates 9.6g Protein 4.6 g Cholesterol 8 mg Sodium 561 mg

Ingredients 2 tbsps butter 1 C. peeled and sliced carrots 1 C. sliced onions 1 C. sliced leeks (optional) 1/2 C. sliced celery 1 tsp fresh thyme leaves 6 C. vegetable stock

2 lbs sliced fresh brown or white mushrooms salt and pepper to taste 1/2 C. chopped green onion

Directions 1. Begin to stir fry your celery, carrots, leeks, and onions, in butter, for 12 mins then add in the mushrooms and thyme. 2. Keep frying the mix for 7 mins then add in some pepper, salt, and the chicken stock. 3. Get everything boiling, place a lid on the pot, and set the heat to low. 4. Let the mix gently cook for 35 mins then divide the soup between serving bowls. 5. Top each serving with green onions. 6. Enjoy.

22

Summertime Soup

Buffalo

Soup II

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 4 Calories 155 kcal Fat 11.2 g Carbohydrates 9.9g Protein 5.4 g Cholesterol 27 mg Sodium 1058 mg

Ingredients 1 tsp unsalted butter 1/4 C. chopped celery 2 cloves garlic, chopped 1 tbsp all-purpose flour 3 1/2 C. vegetable broth 1 1/2 C. chopped broccoli 1 1/2 C. cauliflower, chopped

2 tbsps peanut butter 1/4 tsp salt 1/4 tsp crushed red pepper flakes 2 green onions, chopped 1/4 C. heavy cream

Directions 1. Stir fry your garlic and celery in butter for 7 mins then add in the flour and stir everything again. 2. Let the mix fry for 60 secs then add in the pepper flakes, broth, salt, broccoli, peanut butter, and cauliflower. 3. Let the mix gently boil for 17 mins then add in the green onions and cream and stir everything again. 4. Enjoy.

Buffalo Soup II

23

TOMATO

and Avocado Soup

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 12 Calories 315 kcal Fat 16.2 g Carbohydrates 37.2g Protein 8.7 g Cholesterol 12 mg Sodium 1152 mg

Ingredients 2 tbsps vegetable oil 1 (1 lb) package frozen pepper and onion veggie mix 2 cloves garlic, diced 3 tbsps ground cumin 1 (28 oz.) can crushed tomatoes 3 (4 oz.) cans chopped green chili peppers, drained

4 (14 oz.) cans vegetable broth salt and pepper to taste 1 (11 oz.) can whole kernel corn 12 oz. tortilla chips 1 C. shredded Cheddar cheese 1 avocado, peeled, pitted and diced

Directions 1. Stir fry your onions and peppers for 2 mins in hot oil then add in the cumin and garlic. Continue frying the mix for 4 more mins until the veggies are soft. 2. Now combine in the chili peppers and tomatoes. 3. Stir the mix again and let the pepper cook for 30 secs before adding in some pepper, salt, and the broth. 4. Now get everything boiling, set the heat to low, and let the mix gently simmer for 35 mins. 5. Add in the corn to the mix and let the veggies cook for 7 mins. 6. When serving the soup top each individual serving with some tortilla chips, avocado, and cheese. 7. Enjoy.

24

Tomato and Avocado Soup

Creamy

Avocado Stew

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 4 Calories 410 kcal Fat 40.6 g Carbohydrates 12.5g Protein 3.9 g Cholesterol 82 mg Sodium 374 mg

Ingredients 2 avocado, peeled, pitted and diced 1 tbsp chopped shallots 1 tbsp olive oil 2 C. chicken stock 1 C. heavy cream

salt and pepper to taste 1/4 tsp ground nutmeg 1 tomato, peeled, seeded and diced

Directions 1. 2. 3. 4. 5. 6. 7.

Add your avocado to the bowl of a food processor and begin to puree it. Begin to stir fry your shallots in olive oil until they are soft then shut the heat. Get a bowl, combine: chicken stock, shallots, cream, and avocado. Stir the mix until it is smooth then add in the nutmeg, some pepper and salt. Place a covering of plastic on the bowl and put the mix in the fridge for 30 mins. When serving the dish top the soup with your tomatoes. Enjoy.

Creamy Avocado Stew

25

ITALIAN STYLE

Soup of Tomatoes

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 8 Calories 195 kcal Fat 10.3 g Carbohydrates 16.6g Protein 6.4 g Cholesterol 12 mg Sodium 447 mg

Ingredients 1 tbsp olive oil 1/2 white onion, chopped 2 tsps garlic, minced 2 C. vegetable stock 1 (15.5 oz.) can pinto beans 1 (14.5 oz.) can Italian-style stewed tomatoes 2 stalks celery, chopped

1 bay leaf 1 medium apple, thinly sliced 1/2 C. red wine salt and pepper to taste

Directions 1. 2. 3. 4. 5. 6. 7.

26

Stir fry your onions in some olive oil for 7 mins. Now add: bay leaf, stock, celery, pintos, and tomatoes. Get everything boiling. Once it is all boiling set the heat to low and gently simmer the mix. Get a bowl, combine: pepper, wine, salt, apples. Pour this mix into the broth mix and simmer for 7 more mins. Enjoy.

Italian Style Soup of Tomatoes

Soup

of Broccoli, Potatoes, Onions, and Cheese

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 6 Calories 183 kcal Fat 8.1 g Carbohydrates 21.7g Protein 8.2 g Cholesterol 14 mg Sodium 297 mg

Ingredients 1 onion, diced 1 tbsp olive oil 2 heads broccoli, chopped 2 potatoes, peeled and cubed

4 C. vegetable broth 4 oz. stilton cheese

Directions 1. Stir fry your onions in olive oil until see-through. Then add in your potatoes and broccoli and cook for 6 mins. Then add the broth and get the contents boiling. Once the broth is boiling set the heat to a lower level and let everything lightly boil for 23 mins with no cover. 2. Add the cheese after shutting the heat and let it melt. Use an immersion blender or regular food processor to blend the soup down to become smoother. 3. Then reheat it before serving. 4. Enjoy.

Soup of Broccoli, Potatoes, Onions, and Cheese

27

SQUASH

and Apple Soup

Prep Time: 40 mins Total Time: 1 hr 40 mins Servings per Recipe: 12 Calories 219 kcal Fat 10.4 g Carbohydrates 29.2g Protein 5.7 g Cholesterol 20 mg Sodium 947 mg

Ingredients 1 (3 lb) butternut squash - peeled, seeded, and cubed 1 tbsp olive oil salt and ground black pepper to taste 1 large onion, chopped 6 stalks celery, chopped 6 carrots, chopped 1 bay leaf 2 tsps curry powder 1 tsp dried thyme

salt and ground black pepper to taste 1 apple, cubed 4 cloves garlic, minced 1 C. apple cider 1 1/2 quarts vegetable stock 1/2 tsp ground nutmeg (optional) 1 1/2 C. sour cream

Directions 1. 2. 3. 4. 5.

Set your oven to 375 degrees before doing anything else. Get a bowl, combine: pepper, squash, olive oil, and salt. Now layer your squash in a casserole dish then cook it in the oven for 35 mins. Flip the squash one time, half way through the cooking time. Begin to stir fry the following in some oil: pepper, onions, salt, celery, thyme, carrots, curry powder, and bay leaf. Fry these veggies until tender. 6. Now add the squash and apples and cook for 7 more mins before adding the garlic and cooking for 2 more mins. Add in the cider and get it all boiling. 7. Once it is boiling, set the heat to low and simmer until half of the mix has evaporated. 8. Now add the stock and cook for 25 mins with a low level of heat. 9. Grab an immersion blender and puree the soup. 10. Alternatively you puree the soup in a blender using a ladle and pouring the blended soup into another pot. 11. Finally add in your nutmeg and serve with some sour cream. Enjoy. 28

Squash and Apple Soup

6-Ingredient

Creamy Chicken Soup

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 327 kcal Fat 25.8 g Carbohydrates 10.6g Protein 12.9 g Cholesterol 96 mg Sodium 882 mg

Ingredients 6 tbsp butter 1/3 C. all-purpose flour 3 C. chicken broth 1/2 C. milk

1/2 C. light cream 1 C. finely chopped cooked chicken

Directions 1. 2. 3. 4. 5. 6.

In a large pan, melt the butter on medium-high heat. Add the flour and beat till a smooth paste is formed. Add the chicken broth, milk and light cream and beat till well combined. Bring to a boil and cook for about 5-10 minutes. Reduce the heat to medium and stir in the cooked chicken. Again, bring to a boil and cook for about 5-10 minutes.

6-Ingredient Creamy Chicken Soup

29

CHICKEN SOUP

Dublin Inspired

Prep Time: 20 mins Total Time: 1 hr 30 mins Servings per Recipe: 12 Calories 201 kcal Fat 6.7 g Carbohydrates 25.5g Protein 9.5 g Cholesterol 11 mg Sodium 1055 mg

Ingredients 5 medium red potatoes, cubed 1/4 C. olive oil 3 stalks celery, diced 3 carrots, peeled and diced 1 onion, diced 2 garlic cloves, minced 2 tsp salt 2 tsp ground black pepper 6 C. chicken broth 2 C. skim milk

1 head cauliflower, cut into small florets 2 cooked chicken breasts, shredded 1 C. grated, reduced fat Parmesan cheese

Directions 1. Set your oven to 425 degrees F before doing anything else and lightly, grease a baking sheet. 2. Arrange the potatoes onto the prepared baking sheet. 3. Cook in the oven for about 30 minutes. 4. In a large pan, heat the olive oil on medium heat and cook the celery, carrots, onion, garlic, salt and pepper for about 10 minutes. 5. Stir in the chicken broth and milk and bring to a boil. 6. Add the cauliflower and stir to combine. 7. Reduce the heat to medium and cook for about 10 minutes. 8. Stir in the potatoes, chicken and Parmesan cheese and simmer for about 20 minutes.

32

Chicken Soup Dublin Inspired

60-Minute

Chicken Soup

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 6 Calories 489 kcal Fat 29.5 g Carbohydrates 38.9g Protein 20.2 g Cholesterol 48 mg Sodium 1394 mg

Ingredients 1 quart oil for frying 3 lb. chicken drumettes 2 (26 oz.) cans condensed tomato soup 6 C. water

2 green bell peppers, diced 1 large Vidalia onion, diced

Directions 1. In a large, heavy skillet, heat the oil to 375 degrees and fry the drumettes till golden brown from all sides. 2. Transfer the drumettes into a bowl and drain the excess oil. 3. In a large pan, add the tomato soup and water and bring to a boil. 4. Stir in the drumettes, green bell peppers and Vidalia onion 5. Reduce the heat and stir in the drumettes, green bell peppers and Vidalia onion. 6. Simmer for about 15 minutes. 7. Serve hot. 

60-Minute Chicken Soup

33

30-MINUTE

Mediterranean Chicken Soup

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 15 Calories 323 kcal Fat 13.5 g Carbohydrates 23.8g Protein 24.4 g Cholesterol 69 mg Sodium 2011 mg

Ingredients 2 (48 oz.) containers chicken broth 4 (12 oz.) cans chicken chunks, drained 1 1/2 C. white rice

2 (26 oz.) cans cream of chicken soup 3/4 C. lemon juice

Directions 1. In a pan, add the chicken broth and canned chicken and bring to a boil. 2. Stir in the rice and simmer for about 15-20 minutes. 3. Stir in the cream of chicken soup and lemon juice and simmer for about 5-10 minutes, stirring occasionally.

34

30-Minute Mediterranean Chicken Soup

Grocery

Rotisserie Orzo Chicken Soup

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 5 Calories 514 kcal Fat 11.4 g Carbohydrates 70.4g Protein 31.2 g Cholesterol 65 mg Sodium 1859 mg

Ingredients 2 (32 oz.) cartons chicken broth 1/2 cooked rotisserie chicken, meat removed from bones and chopped 1 C. sliced carrots 1 Macintosh apple, cored and diced 1/2 onion, diced 1/2 C. sliced celery

1/4 C. grated Parmesan cheese 1 bay leaf 2 C. orzo pasta

Directions 1. In a large pan, add the chicken broth, chicken, carrots, apple, onion, celery, Parmesan cheese and bay leaf and bring to a boil. 2. Reduce the heat to medium-low and simmer for about 30 minutes. 3. Stir in the orzo and cook for about 11 minutes, stirring occasionally.

Grocery Rotisserie Orzo Chicken Soup

35

UPSTATE NY

Inspired Chicken Soup

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 8 Calories 294 kcal Fat 21.5 g Carbohydrates 8.1g Protein 16.8 g Cholesterol 78 mg Sodium 863 mg

Ingredients 1/4 C. butter 3 stalks celery, diced 1 small onion, diced 1/4 C. all-purpose flour 2 C. chicken broth 1 C. water 3/4 C. half-and-half 2 C. cubed, cooked chicken

1 1/2 C. shredded Cheddar cheese 1/3 C. buffalo wing sauce 1/4 C. creamy tomato soup Salt and ground black pepper to taste 1/4 C. crumbled blue cheese

Directions 1. In a large pan, melt the butter on medium-high heat and sauté the celery and onion for about 5 minutes. 2. Sprinkle flour over the soup and cook for about 2 minutes, stirring continuously. 3. Slowly, add the chicken broth, water and half-and-half, stirring continuously. 4. Stir in the Cheddar cheese, buffalo wing sauce and tomato soup and bring to a gentle boil, stirring occasionally. 5. Cook for about 10 minutes. 6. Serve hot with a topping of the blue cheese crumbles.

36

Upstate NY Inspired Chicken Soup

Tuesday’s

Spicy Chicken Ramen Noodle Soup

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 4 Calories 165 kcal Fat 8.5 g Carbohydrates 6g Protein 16.5 g Cholesterol 43 mg Sodium 568 mg

Ingredients 2 tbsp sesame oil 1/2 tsp ground turmeric 2 tsp chopped fresh ginger root 2 tbsp chili paste 1 lb. chopped cooked chicken breast 1 quart chicken broth 2 tsp sugar

1/4 C. soy sauce 1 C. chopped celery 1 (3 oz.) package ramen noodles 1 C. shredded lettuce 1/2 C. chopped green onion

Directions 1. In a large pan, heat the oil on medium heat and sauté the turmeric, ginger and chili paste for about 1-2 minutes. 2. Stir in the chicken, broth, sugar, soy sauce and celery and bring to a boil. 3. Stir in the noodles and cook for about 3 minutes. 4. Stir in the lettuce and remove from the heat. 5. Serve with a garnishing of the green onions.

Tuesday’s Spicy Chicken Ramen Noodle Soup

37

CHICKEN

and Rice Soup

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 5 Calories 121 kcal Fat 0.6 g Carbohydrates < 26.4g Protein 3g Cholesterol < 1 mg Sodium < 536 mg

Ingredients 6 C. water 1 C. uncooked white rice 1 small onion, chopped 2 tbsp chicken bouillon granules 1 tbsp dried parsley 1 pinch garlic powder

2 (14.5 oz.) cans stewed tomatoes 1 (10.5 oz.) can condensed chicken rice soup

Directions 1. In a large pan, add the water, rice, onion, bouillon granules, and parsley and garlic powder and bring to a boil. 2. Reduce the heat and simmer for about 20 minutes. 3. Stir in the tomatoes and chicken and bring to a boil.

38

Chicken and Rice Soup

30-Minute

5-Ingredient Store Bought Chicken Soup

Prep Time: 5 mins Total Time: 50 mins Servings per Recipe: 4 Calories 281 kcal Fat 4.1 g Carbohydrates 43.2g Protein 16.5 g Cholesterol 31 mg Sodium 1477 mg

Ingredients 3 1/2 C. Swanson(R) Chicken Broth 1/2 C. uncooked long grain white rice 1 (16 oz.) can Beans 1/2 C. Pace(R) Chunky Salsa

1 C. cubed cooked chicken

Directions 1. 2. 3. 4.

In a large pan, add the broth on medium-high heat and bring to a boil. Add the rice and stir to combine. Reduce the heat to low and simmer, covered for about 20 minutes. Stir the beans, salsa and chicken and cook till heated completely.

30-Minute 5-Ingredient Store Bought Chicken Soup

39

CREAMY

Chicken Soup

Prep Time: 5 mins Total Time: 30 mins Servings per Recipe: 8 Calories 361 kcal Fat 12.3 g Carbohydrates 42.5g Protein 21.4 g Cholesterol 64 mg Sodium 584 mg

Ingredients 1 (4.5 oz.) package quick cooking wild rice and chicken flavor mix 2 boneless chicken breast halves, cooked and cubed 3 C. chicken broth 1 (16 oz.) package frozen pearl onions 1 C. sliced mushrooms 1 stalk celery, diced

2 tbsp chopped fresh parsley Salt and pepper to taste 1 C. half-and-half cream

Directions 1. Cook the rice mix according to packages 2. Directions 3. In a large pan, add 1 1/2 C. of the cooked rice mix, cooked chicken, broth, onions, mushrooms, celery, parsley, salt and pepper and bring to a boil. 4. Reduce the heat and simmer for about 20 minutes. 5. Stir in the half-and-half and cook for about 5 minutes, stirring occasionally.

42

Creamy Chicken Soup

Chicken Soup Clásico

Prep Time: 30 mins Total Time: 2 hrs 30 mins Servings per Recipe: 6 Calories 1554 kcal Fat 105 g Carbohydrates 48.8g Protein 96.5 g Cholesterol 363 mg Sodium 705 mg

Ingredients 3 (3 lb.) whole chicken 4 C. diced celery 2 C. chopped onion 1 tsp salt 3 C. all-purpose flour

3 C. frozen corn Salt to taste Ground white pepper 1 tbsp dried parsley

Directions 1. 2. 3. 4. 5. 6. 7. 8.

In a large pan, add the chicken, celery and enough water to cover and bring to a boil. Simmer for about 2 hours. Transfer the chicken into a bowl and keep aside to cool. Reserve 2 C. of the chicken broth into a bowl and keep aside to cool. After cooing, remove and discard the skin and bones. Chop the chicken meat and return to the pan. In a food processor, add the flour and 1 tsp of the salt. While the motor is running slowly, add the reserved chicken broth through the opening in the lid and pulse till a ball like dough is formed. 9. Transfer the dough into a bowl and keep aside for about 20 minutes. 10. Place the dough onto a lightly floured surface and roll into 1/4-inch thickness. 11. Cut the dough into thin strips and then cut each strip into pieces to form short thin noodles. 12. Again bring the broth to a boil and stir in the noodles and corn. 13. Cook for about 10 minutes. 14. Stir in the salt and pepper and remove from the heat. 15. Serve hot with a garnishing of the parsley flakes. Chicken Soup Clásico

43

CHICKEN SOUP

Thai Style

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 6 Calories 436 kcal Fat 25.6 g Carbohydrates 32g Protein 26.7 g Cholesterol 49 mg Sodium 1477 mg

Ingredients 1 C. coconut milk 2 lemon grass, chopped 4 slices (1/2-inch) piece peeled fresh ginger 5 kaffir lime leaves, torn in half 3/4 lb. skinless, boneless chicken breasts cut into strips 5 tbsp fish sauce 2 tbsp white sugar 1 C. coconut milk

1/2 C. lime juice 1 tsp red curry paste 1/4 C. coarsely chopped cilantro 15 green chilis, crushed

Directions 1. In a large pan, add 1 C. of the coconut milk, lemon grass, ginger, and kaffir lime leaves on medium-high heat and bring to a boil. 2. Stir in the chicken, fish sauce and sugar. 3. Reduce heat to medium and cook for about 5 minutes. 4. Stir in the remaining 1 C. of the coconut milk and bring to a simmer. 5. In 4 serving bowls, divide the lime juice and curry paste and top with hot soup. 6. Serve with a garnishing of the cilantro and Thai chilis.

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Chicken Soup Thai Style

New Mexico

Chicken Soup

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 12 Calories 123 kcal Fat 2.4 g Carbohydrates 14.9g Protein 10.6 g Cholesterol 17 mg Sodium 956 mg

Ingredients 32 oz. chicken broth 2 (15 oz.) cans black beans, rinsed and drained 1 (14 oz.) can diced tomatoes with green chili peppers 2 (6 oz.) cans chunk white chicken, drained

1 (14 oz.) can petite diced tomatoes 1 tbsp minced garlic 1/2 tsp red pepper flakes Salt and ground black pepper to taste

Directions 1. 2. 3. 4.

In a large pan, add all the Ingredients and bring to a simmer. Simmer for about 20 minutes. Serve hot.

New Mexico Chicken Soup

45

CREAM

of Chicken Soup

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 529 kcal Fat 29 g Carbohydrates 39.9g Protein 28.4 g Cholesterol 113 mg Sodium 1645 mg

Ingredients 1/2 lb. chicken breast, cut into bitesized pieces 1 (14.5 oz.) can chicken broth 1 (9 oz.) package refrigerated cheese tortellini 2 (10.5 oz.) cans cream of chicken soup

2 C. half-and-half 1 (10 oz.) package frozen chopped spinach, thawed and drained 1/2 tsp thyme 1/4 tsp ground black pepper

Directions 1. 2. 3. 4. 5.

In a pan of the boiling water, cook the chicken for about 7-10 minutes. Strain the broth into a large soup pan and bring to a boil. Add the cheese tortellini and gently, stir to combine. Reduce the heat to medium-low and simmer for about 8 minutes. Stir in the chicken, cream of chicken soup, half-and-half, spinach, thyme and black pepper and bring to a simmer. 6. Simmer for about 7-10 minutes. 7. Serve hot.

46

Cream of Chicken Soup

Great Northern

Pesto Chicken Soup

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 8 Calories 203 kcal Fat 5.9 g Carbohydrates 25g Protein 13.4 g Cholesterol 19 mg Sodium 241 mg

Ingredients 1 tbsp olive oil 1/2 lb. boneless skinless chicken breasts cut into bite-size pieces 1 onion, finely diced 3 (14.5 oz.) cans chicken broth 1 (14.5 oz.) can whole peeled tomatoes 1 (14 oz.) can great Northern beans, rinsed and drained

2 carrots, sliced 1 large potato, diced 1/4 tsp salt 1/4 tsp ground black pepper 1 C. frozen green beans 1/4 C. pesto

Directions 1. In a large pan, heat the oil on medium-high heat and cook the chicken for about 5 minutes. 2. Add the onion and cook for about 2 minutes. 3. Add the chicken broth, undrained tomatoes, northern beans, carrots, potato, salt and pepper and bring to a boil, stirring to break up the tomatoes. 4. Reduce the heat to low and simmer, covered for about 15 minutes, stirring occasionally. 5. Add the green beans and simmer for about 5 minutes. 6. Transfer the soup in the serving bowls and serve with a topping of the pesto and Parmesan cheese.

Great Northern Pesto Chicken Soup

47

FULL

Hanoi Curried Soup

Prep Time: 30 mins Total Time: 2 hrs 30 mins Servings per Recipe: 8 Calories 512 kcal Fat 26.8 g Carbohydrates 40.6g Protein 29.8 g Cholesterol 75 mg Sodium 374 mg

Ingredients 2 tbsp vegetable oil 1 (3 lb.) whole chicken, skin removed and cut into pieces 1 onion, cut into chunks 2 shallots, thinly sliced 2 cloves garlic, chopped 1/8 C. thinly sliced fresh ginger root 1 stalk lemon grass, cut into 2 inch pieces 4 tbsp curry powder 1 green bell pepper, cut into 1 inch pieces

2 carrots, sliced diagonally 1 quart chicken broth 1 quart water 2 tbsp fish sauce 2 kaffir lime leaves 1 bay leaf 2 tsp red pepper flakes 8 small potatoes, quartered 1 (14 oz.) can coconut milk 1 bunch fresh cilantro

Directions 1. In a large pan, heat the oil on medium heat and cook the chicken and onion till the onion becomes translucent. 2. Transfer the chicken mixture into a bowl and keep aside. 3. In the same pan, add the shallots and sauté for about 1 minute. 4. Stir in the garlic, ginger, lemon grass and curry powder and cook for about 5 minutes. 5. Stir in the bell peppers, carrots, chicken mixture, chicken broth, water, fish sauce, lime leaves, bay leaf and red pepper flakes and bring to a boil. 6. Stir in the potatoes and again bring to a boil. 7. Stir in the coconut milk. 8. Reduce the heat and simmer for about 40-60 minutes. 9. Serve with a garnishing of the fresh cilantro sprigs.

48

Full Hanoi Curried Soup

Linda-Mae’s

Secret Curry Soup

Prep Time: 15 mins Total Time: 1 hr 45 mins Servings per Recipe: 4 Calories 388 kcal Fat 25.1 g Carbohydrates 44.3g Protein 5.7 g Cholesterol 0 mg Sodium 68 mg

Ingredients 1 butternut squash 1 tbsp olive oil 1 onion, chopped 1 shallot, minced 2 tbsp curry powder 1 tsp ground turmeric 1 apple, cored and chopped 1 slice fresh ginger, minced

Water to cover 1 (14 oz.) can coconut milk Salt to taste

Directions 1. 2. 3. 4. 5. 6. 7.

Set your oven to 350 degrees F before doing anything else. With a fork, pierce the butternut squash and arrange onto a baking sheet. Cook in the oven for about 45 minutes. Remove from the oven and keep aside to cool slightly. Cut the squash in half. Peel, scoop the seeds and chop the flesh. In a skillet, heat the olive oil on medium heat and sauté the onion and shallot for about 10 minutes. 8. Add the curry powder and turmeric and sauté for about 2 minutes. 9. Stir in the squash, apple, ginger and enough water to cover and bring to a boil. 10. Reduce the heat to medium-low and simmer for about 15 minutes. 11. With an immersion blender, blend till the squash is broken into pieces. 12. Stir in the coconut milk and salt and simmer for about 3 minutes.

Linda-Mae’s Secret Curry Soup

49

RESTAURANT STYLE

Shallot and Ginger Curry Soup

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 5 Calories 131 kcal Fat 2.1 g Carbohydrates 23.1g Protein 5.7 g Cholesterol 0 mg Sodium 539 mg

Ingredients 2 tsp canola oil 1/2 C. chopped shallots 3 C. 1/2-inch cubes peeled sweet potato 1 1/2 C. 1/4-inch slices peeled carrot 1 tbsp grated fresh ginger root

2 tsp curry powder 3 C. fat free, low-sodium chicken broth 1/2 tsp salt

Directions 1. In a large pan, heat the oil on medium-high heat and sauté the shallots for about 3 minutes. 2. Stir in the sweet potato, carrot, ginger and curry powder and sauté for about 3-4 minutes. 3. Add the chicken broth and bring to a boil. 4. Reduce the heat to low and simmer, covered for about 25-30 minutes. 5. Stir in the salt. 6. Remove from the heat and keep aside to cool slightly. 7. In a blender, add the soup in batches and pulse till smooth. 8. Serve immediately.

52

Restaurant Style Shallot and Ginger Curry Soup

Summer

Carnival Curry Soup

Prep Time: 15 mins Total Time: 1 hr 5 mins Servings per Recipe: 4 Calories 339 kcal Fat 9g Carbohydrates 48.4g Protein 16.7 g Cholesterol < 1 mg Sodium < 389 mg

Ingredients 2 tbsp olive oil 1 1/2 tbsp mild curry paste, see appendix 1 small red onion, chopped 1 carrot, chopped 1 celery stalk, chopped 1 small red bell pepper, chopped 1/2 tsp red pepper flakes 2 cubes vegetable bouillon

1/2 lb. lentils 3 C. water, more if needed 3/4 C. spaghetti sauce 1/2 C. chopped fresh cilantro 1 pinch ground black pepper to taste

Directions 1. In a large pan, heat the oil on medium heat and sauté the onion, carrot, celery, red bell pepper, and red pepper flakes for about 5-10 minutes. 2. Break the bouillon cubes into onion mixture. 3. Add the lentils and stir to combine well. 4. Add enough water into the pot, that is 1-inch above the lentil mixture and bring to a boil. 5. Reduce the heat to low and simmer for about 40 minutes. 6. Stir in the spaghetti sauce and simmer for about 5 minutes. 7. Stir in the cilantro and black pepper and serve.

Summer Carnival Curry Soup

53

CURRIED

Egg Soup

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 1 Calories 312 kcal Fat 29.5 g Carbohydrates 6.3g Protein 9.6 g Cholesterol 188 mg Sodium 572 mg

Ingredients 1/2 C. chicken broth 1/2 C. coconut milk 1 green onion, chopped 1 tbsp chopped fresh cilantro 1/8 tsp curry powder 1/8 tsp chili powder

1 pinch ground ginger 1 egg, beaten

Directions 1. In a pan, add the chicken broth, coconut milk, green onion, cilantro, curry powder, chili powder and ground ginger and bring to a boil. 2. Reduce the heat and simmer. 3. Slowly, drizzle the beaten egg, beating continuously. 4. Cook for about 23 minutes. 5. Serve hot.

54

Curried Egg Soup

Curry

Soup Combo

Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 6 Calories 624 kcal Fat 16.7 g Carbohydrates 101.8g Protein 15.8 g Cholesterol 29 mg Sodium 1227 mg

Ingredients 2 quarts chicken stock 1 (8.4 oz.) package yellow curry sauce 8 oz. cubed cooked chicken 1 C. sliced fresh mushrooms 2 stalks lemon grass, trimmed and chopped 2 cloves garlic, minced

1 (14 oz.) can coconut cream 1 (16 oz.) package large dried Thai-style rice noodles

Directions 1. In a pan, add the chicken stock and bring to a boil. 2. Add the curry sauce and stir to combine well. 3. Reduce the heat to medium and stir in the chicken, mushrooms, lemon grass and garlic and stir to combine. 4. Bring to a simmer and cook for about 30 minutes. 5. Reduce the heat to medium-low and stir in the coconut cream. 6. Discard the lemon grass. 7. In a large bowl, soak the noodles in hot water for about 15 minutes. 8. Drain and rinse the noodles completely. 9. In a large pan of boiling water, cook the rice noodles for about 8 minutes. 10. Drain the noodles. 11. Divide the noodles into serving bowls and top with the soup. 12. Serve immediately.

Curry Soup Combo

55

SOUTHEAST ASIAN

Chicken Curry Soup

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 2 Calories 661 kcal Fat 58.4 g Carbohydrates 14.9g Protein 34.6 g Cholesterol 82 mg Sodium 1100 mg

Ingredients 1 (14 oz.) can coconut milk 2 tsp green curry paste, see appendix 2 tsp lime juice 1/4 tsp salt, or to taste 1/8 tsp ground white pepper 1 dash hot sauce

1 pinch ground cumin 1 1/2 C. cubed cooked chicken 1 (10 oz.) can mushroom stems and pieces, undrained 1 green onion, chopped, divided

Directions 1. In a pan, add the coconut milk on medium heat and cook for about 5 minutes. 2. Add the green curry paste, lime juice, salt, pepper, hot sauce and cumin and beat till well combined. 3. Stir in the chicken, mushrooms and white part of the green onion and simmer for about 5-10 minutes. 4. Serve with a garnishing of the remaining green onion.

56

Southeast Asian Chicken Curry Soup

Rice Stick

Tofu Curry Soup

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 4 Calories 434 kcal Fat 25.7 g Carbohydrates 43.7g Protein 12.7 g Cholesterol 0 mg Sodium 269 mg

Ingredients 1 (14 oz.) can coconut milk 2 C. vegetable broth 1 (1 inch) piece galangal 2 stalks lemon grass, bruised and chopped 5 kaffir lime leaves, torn, optional 1/2 tsp red curry paste, see appendix 1 (12 oz.) package extra firm tofu, drained and cubed 1/2 C. stemmed and sliced shiitake mushrooms

1/2 C. sliced button mushrooms 2 tbsp fresh lime juice 2 1/2 tbsp brown sugar 1/8 tsp turmeric powder 4 oz. dry rice stick noodles 1/2 tsp crushed red pepper flakes

Directions 1. In a large pan, add the coconut milk, broth, galangal, lemon grass and kaffir leaves on medium heat and bring to a gentle boil. 2. Simmer for about 15 minutes, stirring occasionally. 3. Strain the broth mixture and discard the solids. 4. Return the soup into the pan. 5. Stir in the red curry paste, then add tofu, mushrooms, lime juice, brown sugar and turmeric and simmer for about 10 minutes. 6. Meanwhile in a large pan of lightly salted boiling water, cook the rice stick noodles for about 3-4 minutes. 7. Drain the noodles well. 8. Divide the drained noodles into serving bowls evenly and top with the soup. 9. Serve with a sprinkling of the crushed red pepper flakes.

Rice Stick Tofu Curry Soup

57

WILD RICE

Curry Soup

Prep Time: 15 mins Total Time: 1 hr 30 mins Servings per Recipe: 4 Calories 309 kcal Fat 6.6 g Carbohydrates 61.2g Protein 7.6 g Cholesterol 15 mg Sodium 784 mg

Ingredients 1 C. uncooked wild rice 3 C. water 2 1/2 lb. butternut squash - peeled, seeded, and cubed 2 1/2 C. chicken broth 1/2 C. orange juice 2 tbsp butter 1 medium onion, chopped

1 clove garlic, finely chopped 1 1/2 tsp curry powder 1 1/4 tsp salt 1/2 tsp ground black pepper

Directions 1. In a pan, add the wild rice and water and bring to a boil. 2. Reduce the heat to low and simmer, covered for about 45 minutes. 3. In another medium pan, add the squash and enough water to cover and bring to a boil. 4. Cook for about 15 minutes. 5. Drain the squash well. 6. Return the squash to the pan and mash slightly. 7. Add the chicken broth and orange juice and stir to combine. 8. In a skillet, melt the butter on medium heat and sauté the onion and garlic till tender. 9. Stir in the curry powder. 10. Reduce the heat to low and simmer for about 12 minutes, stirring occasionally. 11. In a food processor, add the squash mixture and onion mixture and pulse till smooth. 12. Return the mixture to the pan with the wild rice and cook till heated completely. 13. Stir in the salt and pepper and serve.

58

Wild Rice Curry Soup

Frozen

Veggie Curry Soup Sampler

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 6 Calories 139 kcal Fat 3.1 g Carbohydrates 23.2g Protein 7g Cholesterol 2 mg Sodium < 87 mg

Ingredients 1 tbsp vegetable oil 1 onion, chopped 1 clove garlic, minced 1 tbsp curry powder 4 C. chicken broth 4 C. chopped mixed vegetables

2 tbsp all-purpose flour 2 C. nonfat milk Salt and pepper to taste

Directions 1. 2. 3. 4. 5. 6. 7. 8.

In a large pan, heat the oil on medium heat and sauté the onion and garlic till tender. Stir in the curry powder and sauté for about 2 minutes. Add the broth and vegetables and bring to a boil. Simmer for about 20 minutes. In a bowl, dissolve the flour into milk. Add the flour mixture into the simmering soup and stir to combine. Simmer till the mixture becomes thick, stirring continuously. Stir in the salt and pepper and serve.

Frozen Veggie Curry Soup Sampler

59

MEATLESS-MONDAY

Chowder

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 7 Calories 341 kcal Fat 23.9 g Carbohydrates 16g Protein 16.3 g Cholesterol 55 mg Sodium 927 mg

Ingredients 1/2 C. chopped red bell pepper 1/2 C. chopped onion 1/4 C. margarine 1 C. chopped celery 1 C. cauliflower, chopped 1 C. diced carrots 1 C. fresh chopped broccoli 3 C. water 3 cubes chicken bouillon

1/2 C. all-purpose flour 1 tbsp chopped fresh parsley 3 C. shredded Cheddar cheese Salt to taste Ground black pepper to taste 1 1/2 C. milk

Directions 1. 2. 3. 4. 5. 6. 7. 8.

62

In a Dutch oven, melt the margarine and sauté the pepper and onions till tender. Add the remaining vegetables, water, bouillon, salt and pepper and bring to a boil. Reduce the heat and simmer, covered for about 20 minutes. In a bowl, add the flour and milk and mix till smooth. Add the flour mixture into the pan and stir to combine. Bring to a boil, stirring continuously. Cook for about 2 minutes, stirring continuously. Stir in the parsley and cheese and cook till the cheese melts completely.

Meatless-Monday Chowder

Newfoundland

Cod Fillet Parsley Chowder

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 6 Calories 408 kcal Fat 24.9 g Carbohydrates 23.1g Protein 23.8 g Cholesterol 78 mg Sodium 1206 mg

Ingredients 8 slices bacon, diced 1 large onion, diced 1 red bell pepper, seeded and diced Salt and ground black pepper to taste 2 cloves garlic, chopped 1 1/2 tbsp seafood seasoning 1 (16 oz.) can chicken broth 3 red potatoes cut into 1/2-inch cubes

4 ears sweet corn, shucked and kernels cut off 1/2 C. water 2 C. whole milk 2 tbsp butter 1 lb. thick cod fillets, cut into 1-inch pieces 2 tbsp chopped fresh flat-leaf parsley

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

Heat a large pan on medium heat and cook the bacon for about 10 minutes. Transfer the bacon onto a paper towel lined plate to drain, leaving the grease in the pan. In the same pan, sauté the onion and red bell pepper for about 5 minutes. Stir in the salt, pepper, garlic and seafood seasoning and sauté for about 2 minutes. Stir in the chicken broth, water, potatoes and corn and bring to a boil. Reduce the heat to low and simmer for about 15 minutes. Stir in the milk and butter and simmer till the butter melts. Stir in the reserved bacon and bring to a gentle boil. Stir in the cod and parsley and cook for 5-8 minutes, stirring occasionally.

Newfoundland Cod Fillet Parsley Chowder

63

MEXICAN

Dinner Chowder

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 8 Calories 322 kcal Fat 16 g Carbohydrates 38.8g Protein 8.9 g Cholesterol 38 mg Sodium 622 mg

Ingredients 2/3 C. chopped onion 1/2 C. chopped red bell pepper 1/3 C. chopped green chili pepper 2 tbsp minced garlic 1 jalapeño pepper, seeded and diced 1 tbsp margarine 3 C. vegetable broth 2 C. peeled and cubed potatoes 1 tsp ground cumin

1/2 tsp salt 1/8 tsp ground black pepper 1/8 tsp ground red pepper 2 C. cheese tortellini 2 tbsp all-purpose flour 2 tbsp vegetable oil 1 (15 oz.) can whole kernel corn, drained 1 pint half-and-half cream

Directions 1. In a large pan, melt the margarine on medium heat and sauté the onion, bell pepper, chili pepper, garlic and jalapeño pepper for about 5 minutes. 2. Stir in the broth, potatoes, cumin, salt, pepper and red pepper and bring to a boil. 3. Reduce the heat to low and simmer for about 20 minutes. 4. Meanwhile in a large pan of the lightly salted boiling water, cook the pasta for about 8-10 minutes. 5. Drain well and keep aside. 6. In a small bowl, mix together the flour and vegetable oil. 7. Add the oil mixture into the soup and stir to combine. 8. Increase the heat to medium and cook till the mixture becomes thick and bubbly. 9. Stir in the corn, half-and-half and tortellini and cook till heated completely. 10. Serve hot.

64

Mexican Dinner Chowder

Economical

Macaroni Clam Chowder

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 4 Calories 410 kcal Fat 7.5 g Carbohydrates 49.1g Protein 35 g Cholesterol 77 mg Sodium 5781 mg

Ingredients 3 quarts water 3 tbsp salt 2 C. elbow macaroni 2 (6.5 oz.) cans minced clams 2 C. chopped tomatoes 1 (4 oz.) can chopped green chili peppers

1 (14.5 oz.) can chicken broth 1/2 C. shredded Cheddar cheese

Directions 1. In a large pan of the lightly salted boiling water, cook the macaroni till tender. 2. Drain the macaroni and return to the pan. 3. Add the clams, tomatoes, chili peppers and chicken broth and toss to coat and gently warm. 4. Serve with a topping of the grated cheese.

Economical Macaroni Clam Chowder

65

WINTER NIGHT

Chowder

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 6 Calories 560 kcal Fat 23.3 g Carbohydrates 52.2g Protein 35.8 g Cholesterol 160 mg Sodium 883 mg

Ingredients 2 tbsp unsalted butter 1 yellow onion, finely chopped 4 stalks celery, cut into 1/4-inch slices 1 tbsp finely chopped fresh thyme Salt and ground black pepper to taste 7 potatoes cut into 1/2-inch pieces 2 C. whole milk

1 (15 oz.) can fish broth 1 C. heavy whipping cream 1 (8 oz.) bottle clam juice 1 1/2 lb. Dungeness crab meat, chopped

Directions 1. In a large pan, melt the butter on medium heat and sauté the onion, celery, thyme, salt and pepper for about 5 minutes. 2. Stir in the potatoes, milk, broth, cream, and clam juice and bring to a gentle boil. 3. Cook for about 10 minutes. 4. Remove from the heat and keep aside to cool slightly. 5. In a blender, add the broth mixture in batches and pulse till smooth. 6. Return the pureed soup to the pan and stir in the crab meat. 7. Cook for about 5 minutes. 8. Stir in the salt and pepper and remove from the heat.

66

Winter Night Chowder

February

Shrimp Chowder

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 4 Calories 400 kcal Fat 27.1 g Carbohydrates 16.4g Protein 21.9 g Cholesterol 181 mg Sodium 722 mg

Ingredients 1/2 C. sliced celery 1/3 C. finely diced onion 2 tbsp margarine 1 (8 oz.) package cream cheese, diced 1 C. milk 1/2 lb. frozen cooked shrimp, thawed and drained

1 1/2 C. cubed potatoes 2 tbsp dry white wine 1/2 tsp salt

Directions 1. In a large stock pot sauté celery and onions in margarine 2. Add cream cheese and milk; and stir over low heat until cream cheese is completely melted. 3. Add potatoes, shrimp, dry white wine and salt. Heat thorough, stirring occasionally and then serve.

February Shrimp Chowder

67

ROSA’S

Latin Chowder

Prep Time: 20 mins Total Time: 55 mins Servings per Recipe: 8 Calories 367 kcal Fat 21.3 g Carbohydrates 15.1g Protein 30 g Cholesterol 109 mg Sodium 868 mg

Ingredients 1 1/2 lb. boneless skinless chicken breasts cut into bite-size pieces 1/2 C. chopped onion 1 clove garlic, minced 3 tbsp butter 2 cubes chicken bouillon 1 C. hot water 3/4 tsp ground cumin 2 C. half-and-half cream

2 C. shredded Monterey Jack cheese 1 (14.75 oz.) can cream-style corn 1 (4 oz.) can diced green chilis 1 dash hot pepper sauce 1 tomato, chopped Fresh cilantro sprigs, for garnish

Directions 1. In a Dutch oven, melt the butter on medium heat and cook the chicken, onion and garlic till the chicken is no longer pink. 2. In a bowl, dissolve the bouillon in hot water. 3. Add the bouillon mixture into the Dutch oven and stir to combine. 4. Stir in the cumin and bring to a boil. 5. Reduce the heat to low and simmer, covered for about 5 minutes. 6. Stir in the cream, cheese, corn, chilies and hot pepper sauce and simmer till the cheese is melted, stirring occasionally. 7. Stir in the chopped tomato and remove from the heat. 8. Serve with a garnishing of the cilantro.

68

Rosa’s Latin Chowder

Southwestern Chowder

Prep Time: 20 mins Total Time: 55 mins Servings per Recipe: 7 Calories 289 kcal Fat 11.8 g Carbohydrates 37.8g Protein 11.3 g Cholesterol 23 mg Sodium 1021 mg

Ingredients 2 tbsp margarine 1 C. chopped celery 1 C. chopped onion 2 (14.5 oz.) cans chicken broth 3 C. peeled and cubed potatoes 1 (15 oz.) can whole kernel corn

1 (4 oz.) can diced green chilis 1 (2.5 oz.) package country style gravy mix 2 C. milk 1 C. shredded Mexican-style processed cheese food

Directions 1. In a large pan, melt the margarine on medium-high heat and sauté the celery and onion for about 5 minutes. 2. Add the chicken broth and bring to a boil. 3. Stir in the potatoes. 4. Reduce the heat to low and simmer for about 20-25 minutes, stirring occasionally. 5. Stir in the corn and chilis and bring to a simmer. 6. In a bowl, dissolve the gravy mix in milk. 7. Add the gravy mixture into the boiling mixture and stir to combine. 8. Add the cheese and cook till the cheese melts completely.

Southwestern Chowder

69

CHOWDER

Dump Dinner

Prep Time: 10 mins Total Time: 8 hrs 10 mins Servings per Recipe: 10 Calories 425 kcal Fat 32.5 g Carbohydrates 17.6g Protein 16.1 g Cholesterol 134 mg Sodium 740 mg

Ingredients 1 (10.75 oz.) can condensed cream of celery soup 1 (10.75 oz.) can condensed cream of potato soup 1 (10.75 oz.) can New England clam chowder

2 (6.5 oz.) cans minced clams 1 quart half-and-half cream 1 pint heavy whipping cream

Directions 1. In a slow cooker, mix together all 2. Ingredients set the slow cooker on Low and cook, covered for about 6-8 hours.

72

Chowder Dump Dinner

Clam

Clásico

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 8 Calories 337 kcal Fat 22.4 g Carbohydrates 25.8g Protein 9.1 g Cholesterol 78 mg Sodium 627 mg

Ingredients 1/2 C. butter 1 1/2 large onions, chopped 3/4 C. all-purpose flour 1 quart shucked clams, with liquid 6 (8 oz.) jars clam juice 1 lb. boiling potatoes, peeled and chopped

3 C. half-and-half cream Salt and pepper to taste 1/2 tsp chopped fresh dill weed

Directions 1. In a large pan, melt the butter on medium heat and sauté the onions till translucent. 2. Reduce the heat to low. 3. Stir in the flour and cook for about 2-4 minutes, stirring occasionally. 4. Remove from the heat and keep aside to cool. 5. In another pan, add the clams and clam juice and bring to a boil. 6. Reduce the heat and simmer for about 15 minutes. 7. In a small pan, add the peeled potatoes and enough water to cover and bring to a boil. 8. Cook for about 15 minutes. 9. Drain the potatoes and keep aside. 10. Place the pan of flour mixture on medium heat. 11. Slowly, add the hot clam stock into flour mixture, stirring continuously. 12. Bring to a boil, stirring continuously. 13. Reduce the heat and stir in the cooked potatoes. 14. Stir in the half and half, salt and pepper and chopped dill and cook till heated completely.

Clam Clásico

73

FULL

Creole Corn Chowder

Prep Time: 35 mins Total Time: 1 hr 15 mins Servings per Recipe: 10 Calories 709 kcal Fat 48 g Carbohydrates 46.1g Protein 25.1 g Cholesterol 240 mg Sodium 1016 mg

Ingredients 5 slices bacon 1 tbsp clarified butter 3/4 C. chopped onion 1/4 C. chopped green bell pepper 1/2 C. chopped celery 1 1/2 tsp minced garlic 1/4 C. dry white wine 1 tsp brandy 1 1/2 tsp dried basil 1 tsp ground white pepper 1/4 tsp cayenne pepper 1/2 tsp dried thyme leaves 2 tsp Worcestershire sauce 3 C. fresh corn kernels

4 large potatoes, peeled and diced 1 1/2 quarts chicken stock 1/2 C. butter 1/2 C. all-purpose flour 3 C. heavy cream 1 C. half-and-half cream 1 lb. peeled and deveined small shrimp 1 tbsp Creole seasoning 1 lb. fresh lump crabmeat, shell pieces removed

Directions 1. Heat a large skillet on medium-high heat and cook the bacon for about 10 minutes, stirring occasionally. 2. Transfer the bacon onto a paper towel lined plate to drain and then crumble it. 3. Drain the grease from the skillet and reserve in a bowl. 4. Meanwhile in a large pan, melt 1 tbsp of clarified butter on medium heat and cook the onion, green pepper, celery and garlic for about 10 minutes. 5. Stir in the white wine and brandy and bring to a gentle boil. 6. Stir in the basil, white pepper, cayenne pepper, thyme, Worcestershire sauce, corn, potatoes and chicken stock and bring to a boil on high heat. 7. Reduce the heat to medium-low and simmer, covered for about 10 minutes. 74

Full Creole Corn Chowder

8. Meanwhile in a small pan, melt 1/2 C. of the butter on medium-low heat. 9. Stir in the flour and cook for about 10 minutes, stirring continuously. 10. Add the roux into the soup and stir to combine. 11. Increase the heat to medium-high. 12. Stir in the heavy cream, half-and-half cream, shrimp, reserved bacon and grease and cook for about 15 minutes. 13. Stir in the Creole seasoning and crab meat and serve immediately.

75

SUMMER

Carnival Chowder

Prep Time: 35 mins Total Time: 1 hr 15 mins Servings per Recipe: 16 Calories 172 kcal Fat 6.5 g Carbohydrates 12.5g Protein 15.4 g Cholesterol 39 mg Sodium 364 mg

Ingredients 1 tbsp unsalted butter 1 large onion, finely diced 2 large potatoes, peeled and cubed 2 cloves garlic, minced 6 C. chicken stock 1 (8 oz.) can stewed tomatoes, diced 2 large carrots, shredded 1 1/2 C. milk 1/2 C. heavy cream

Salt and pepper to taste 2 lb. halibut, cut into 1-inch cubes 1/2 C. shredded Cheddar cheese 1 pinch red pepper flakes

Directions 1. 2. 3. 4. 5. 6. 7.

76

In a large pan, melt the butter on medium heat and sauté the onion for about 5 minutes. Add the potatoes and garlic and cook for about 10 minutes. Add the chicken stock, tomatoes and carrots and bring to a boil. Reduce the heat to medium-low and simmer, covered for about 10 minutes. Add the milk, cream, salt, pepper and halibut and simmer, uncovered for about 10 minutes. Gently stir in the Cheddar cheese and red pepper flakes till the cheese melts completely. Serve immediately.

Summer Carnival Chowder

New Jersey

Diner Inspired Chowder

Prep Time: 35 mins Total Time: 1 hr 40 mins Servings per Recipe: 8 Calories 205 kcal Fat 9.5 g Carbohydrates 20.5g Protein 8.5 g Cholesterol 25 mg Sodium 561 mg

Ingredients 2 tbsp butter 1 tbsp olive oil 1 C. chopped onion 2 cloves garlic, chopped 1/2 C. chopped celery 1/2 C. all-purpose flour 6 C. chicken broth 1 lb. potatoes - peeled and cubed 1 tsp dried dill weed 1 tsp dried tarragon 1 tsp dried thyme

1/2 tsp paprika 8 oz. smoked salmon, cut into 1/2 inch pieces 1/4 C. white wine 1 tbsp fresh lemon juice 1/4 tsp hot sauce 1 tsp salt 1 tsp fresh-ground black pepper 1 C. half and half

Directions 1. In a large span, mix together the butter, olive oil, onion, garlic and celery on mediumhigh heat and cook for 8-10 minutes. 2. Add the flour and stir to combine well. 3. Slowly, add the chicken broth and stir till mixture becomes slightly thick. 4. Stir in the potatoes, dill, tarragon, thyme and paprika. 5. Reduce the heat to medium and simmer, covered for about 15 minutes. 6. Stir in the salmon, wine, lemon juice, hot sauce, salt and pepper. 7. Reduce the heat to low and simmer, uncovered for about 10 minutes. 8. Stir in the half-and-half and simmer for about 30 minutes, stirring occasionally. 9. Serve hot.

New Jersey Diner Inspired Chowder

77

CHICKEN

Chowder for Champions

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 5 Calories 691 kcal Fat 41.3 g Carbohydrates 35.7g Protein 43.5 g Cholesterol 126 mg Sodium 2209 mg

Ingredients 4 C. chicken broth 1 1/2 C. diced potatoes 1 C. diced celery 1 C. diced carrots 1 C. diced onion 1/3 C. margarine

1/3 C. all-purpose flour 3 C. milk 1 tbsp soy sauce 1 lb. processed cheese, cubed 2 C. chopped, cooked chicken meat

Directions 1. In a large pan, mix together the chicken broth, potatoes, celery, carrots and onion and cook, covered for about 15 minutes. 2. In a medium pan, melt the butter on low heat. 3. Stir in the flour and cook for about 1 minute, stirring continuously. 4. Slowly, add the milk, beating continuously. 5. Cook till the mixture becomes thick and bubbly, stirring continuously. 6. Add the flour mixture and soy sauce into the vegetables and stir to combine. 7. Stir in the cheese till melts completely. 8. Stir in the chicken and cook till heated completely.

78

Chicken Chowder for Champions

Potato Soup

Russian Style

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 12 Calories 167 kcal Fat 7.7 g Carbohydrates 21.2g Protein 4.5 g Cholesterol 23 mg Sodium 928 mg

Ingredients 5 tbsp butter, divided 2 leeks, chopped 2 large carrots, sliced 6 C. chicken broth 2 tsp dried dill weed 2 tsp salt 1/8 tsp ground black pepper 1 bay leaf 2 lb. potatoes, peeled and diced

1 lb. fresh mushrooms, sliced 1 C. half-and-half 1/4 C. all-purpose flour fresh dill weed, for garnish

Directions 1. In a large pan, melt the butter on medium heat and cook the leeks and carrots for about 5 minutes. 2. Add the potatoes, broth, dill, salt, pepper and bay leaf and cook, covered for about 20 minutes. 3. Remove from the heat and discard the bay leaf. 4. In a skillet, melt the remaining butter on medium heat and sauté the mushrooms for about 5 minutes. 5. Stir the mushrooms into the soup. 6. In a small bowl, mix the half-and-half and flour till smooth. 7. Stir into the soup to thicken. 8. Serve with a garnishing of fresh dill.

Potato Soup Russian Style

79

REALLY

Rustic Potato Soup

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 8 Calories 594 kcal Fat 41.5 g Carbohydrates 44g Protein 12.6 g Cholesterol 91 mg Sodium 879 mg

Ingredients 1 lb. bacon, chopped, optional 2 stalks celery, diced 1 onion, chopped 3 cloves garlic, minced 8 potatoes, peeled and cubed 4 C. chicken stock 3 tbsp butter

1/4 C. all-purpose flour 1 C. heavy cream 1 tsp dried tarragon 3 tsp chopped fresh cilantro salt and pepper to taste

Directions 1. Heat a large Dutch oven on medium heat and cook the bacon till browned completely. 2. Transfer the bacon onto a paper towel lined plate to drain. 3. Drain the bacon grease from the pan, leaving about 1/4 C inside. 4. Cook the celery and onion in reserved bacon drippings for about 5 minutes. 5. Stir in garlic, and cook for about 1-2 minutes. 6. Add the cubed potatoes and toss to coat and sauté for about 3-4 minutes. 7. Return the bacon to the pan and add chicken broth to just cover the potatoes. 8. Simmer, covered till the potatoes become tender. 9. In another pan, melt the butter on medium heat. 10. Slowly, add the flour, beating continuously. 11. Cook, stirring continuously for about 1-2 minutes. 12. Add the heavy cream, tarragon and cilantro and beat to combine. 13. Bring the cream mixture to a boil and cook, stirring continuously till the mixture becomes thick. Stir the cream mixture into the potato mixture. 14. In a blender, add about 1/2 of the soup and pukes till pureed. 15. Return the pureed soup to the pan and adjust the seasonings to taste. 82

Really Rustic Potato Soup

Slightly

Spicy Potato Soup

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 6 Calories 366 kcal Fat 29.6 g Carbohydrates 16g Protein 10.4 g Cholesterol 99 mg Sodium 348 mg

Ingredients 2 tbsp butter 1 C. diced onion 2 1/2 C. peeled and diced potatoes 3 C. chicken broth 1 C. heavy cream 1 3/4 C. shredded sharp Cheddar cheese

1/4 tsp dried dill weed 1/4 tsp ground black pepper 1/4 tsp salt 1/8 tsp ground cayenne pepper

Directions 1. 2. 3. 4. 5. 6.

In a large pan, melt the butter on medium heat and cook the onion till softened. Stir in the potatoes and broth and bring to a boil. Reduce the heat and simmer, covered for about 15-20 minutes. With an immersion blender, puree the potato mixture. Place the pan on medium heat and stir in the cream, cheese, dill, pepper, salt and cayenne. Bring to a low boil and cook, stirring continuously for about 5 minutes.

Slightly Spicy Potato Soup

83

SIMPLE

Yukon Potato Soup

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 8 Calories 488 kcal Fat 45.4 g Carbohydrates 18.7g Protein 3.7 g Cholesterol 145 mg Sodium 673 mg

Ingredients 1 C. butter 2 leeks, sliced salt and pepper to taste 1 quart chicken broth 4 C. Yukon Gold potatoes, peeled and diced

1 tbsp cornstarch 2 C. heavy cream

Directions 1. 2. 3. 4. 5. 6. 7.

84

In a large pan, melt the butter on medium heat and sauté the leeks for about 15 minutes. In a bowl, mix together the cornstarch and broth. In the pan, add the potatoes and broth mixture and bring to a boil. Season with the salt and pepper. Stir in the cream and reduce the heat. Simmer for about 30 minutes. Season with the salt and pepper before serving.

Simple Yukon Potato Soup

All You Need

Is Thyme Potato Soup

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 6 Calories 338 kcal Fat 10.8 g Carbohydrates 51.6g Protein 10.1 g Cholesterol 31 mg Sodium 857 mg

Ingredients 1/4 C. butter 1 large onion, chopped 6 potatoes, peeled and diced 2 carrots, diced 3 C. water 2 tbsp chicken bouillon powder ground black pepper to taste 3 tbsp all-purpose flour

3 C. milk 1 tbsp dried parsley 1/4 tsp dried thyme

Directions 1. In a pan, melt the butter on medium heat and sauté the onion for about 5 minutes. 2. Meanwhile in another pan, add the potatoes, carrots, water and chicken soup base and bring to a boil. 3. Cook for about 10 minutes. 4. Season with the ground black pepper to taste. 5. Add the flour, stirring continuously till smooth. 6. Cook, stirring continuously for about 2 minutes. 7. Slowly, add the milk and stir well. 8. Reduce the heat to low heat and cook, stirring continuously till warmed completely. 9. Add the potato and carrot mixture, parsley and thyme and cook till heated completely. 10. Serve hot.

All You Need Is Thyme Potato Soup

85

SWISS STYLE

Potato Soup

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 6 Calories 311 kcal Fat 13.1 g Carbohydrates 37.1g Protein 12.1 g Cholesterol 40 mg Sodium 638 mg

Ingredients 4 potatoes, peeled and quartered 1 small carrot, finely chopped 1/2 stalk celery, finely chopped 1 small onion, minced 1 1/2 C. vegetable broth 1 tsp salt 2 1/2 C. milk 3 tbsp butter, melted 3 tbsp all-purpose flour

1 tbsp dried parsley 1 tsp ground black pepper 1 C. shredded Swiss cheese

Directions 1. In a large pan, add the potatoes, carrots, celery, onion, vegetable broth and salt and bring to a boil. 2. Reduce the heat and simmer, covered till the potatoes become just tender. 3. With a potato masher, mash the mixture slightly and stir in the milk. 4. In a small bowl, add the butter, flour, parsley and pepper and beat to combine. 5. Add the butter mixture into the potato mixture. 6. Cook and stir on the medium heat till the mixture becomes thick and bubbly. 7. Remove from the heat and immediately, stir in the cheese and stir till the cheese is almost melted. 8. Keep aside the soup for about 5 minutes.

86

Swiss Style Potato Soup

Peanut

Potato Soup

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 8 Calories 207 kcal Fat 9g Carbohydrates 28.7g Protein 5g Cholesterol 11 mg Sodium 462 mg

Ingredients 1/2 C. sour cream 1 tsp grated lime zest 2 large sweet potatoes, peeled and cubed 1 tbsp butter 1 onion, sliced 2 cloves garlic, sliced 4 C. chicken stock 1/2 tsp ground cumin 1/4 tsp crushed red pepper flakes

2 tbsp grated fresh ginger root 1/4 C. smooth peanut butter 1 lime, juiced 2 tbsp chopped fresh cilantro salt to taste 1 large roma (plum) tomato, seeded and diced

Directions 1. In a small bowl, mix together the sour cream and lime zest and refrigerate to allow the flavors to blend. 2. In a large pan, melt the butter on medium heat and sauté the onion and garlic for about 5 minutes. 3. Add the sweet potatoes, chicken broth, cumin, chili flakes and ginger and bring to a boil. 4. Reduce the heat to low, and simmer, covered for about 15 minutes. 5. With an immersion blender, puree the soup. 6. Add the peanut butter into the soup, beating continuously till well combined. 7. Simmer till heated completely. 8. Stir in the lime juice and salt. 9. Place the soup into the warm bowls and top with a dollop of the reserved sour cream, a few pieces of the diced tomato and a sprinkle of the cilantro.

Peanut Potato Soup

87

CREAM

of Chicken Potato Soup

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 6 Calories 404 kcal Fat 24.8 g Carbohydrates 32.9g Protein 12.5 g Cholesterol 42 mg Sodium 1026 mg

Ingredients 8 slices bacon, optional 1 C. chopped onion 4 C. cubed potatoes 2 (10.75 oz.) cans condensed cream of chicken soup 2 1/2 C. milk

salt to taste ground black pepper to taste 1 tsp dried dill weed

Directions 1. Heat a large pan and cook the bacon till browned completely. 2. Transfer the bacon onto a paper towel lined plate to drain and then crumble it. 3. Discard the bacon grease, leaving about 3 tbsp inside the pan. 4. Heat the bacon grease on medium heat and cook the onion till browned. 5. Add the potatoes and enough water to cover. 6. Cook, covered for about 15-20 minutes. 7. In a bowl, add the cream of chicken soup and milk and mix till smooth. 8. Add the milk mixture into the soup mixture and cool till just heated. 9. Stir in the salt, pepper and dill weed and remove from the heat. 10. Serve the soup with a topping of the bacon.

88

Cream of Chicken Potato Soup

Cream

of Mushroom Potato Soup

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 9 Calories 642 kcal Fat 38.9 g Carbohydrates 41.2g Protein 31.8 g Cholesterol 105 mg Sodium 2352 mg

Ingredients 8 unpeeled potatoes, cubed 1 onion, chopped 2 stalks celery, diced 6 cubes chicken bouillon 1 lb. bacon - cooked and crumbled, optional

1 pint half-and-half cream 1 (10.75 oz.) can condensed cream of mushroom soup 2 C. shredded Cheddar cheese

Directions 1. In a large soup pan mix together the potatoes, onions, celery, bouillon cubes and enough water to cover the all ingredients and bring to a boil on medium heat. 2. Simmer for about 15 minutes. 3. Add the half and half, bacon and cream of mushroom soup and stir till smooth and creamy. 4. Add the cheese and stir till melts completely. 5. Simmer on low heat till the potatoes are cooked through.

Cream of Mushroom Potato Soup

89

YELLOW

Potato Soup

Prep Time: 30 mins Total Time: 1 hr 2 mins Servings per Recipe: 4 Calories 388 kcal Fat 12.6 g Carbohydrates 59.8g Protein 9.6 g Cholesterol 35 mg Sodium 587 mg

Ingredients 6 oz. egg noodles 3 tbsp extra-virgin olive oil 1 (2 inch) piece ginger root, minced 2 cloves garlic, minced 1 leek, sliced into 1/2-inch pieces 2 carrots, cut into cubes 2 stalks celery, sliced into 1/2-inch pieces 2 potatoes, peeled and cubed

1 tsp turmeric powder 1/2 tsp ground white pepper 1/2 tsp salt 3 C. water 2 C. vegetable broth

Directions 1. In large pan of the lightly salted boiling water, cook the egg noodles for about 3 minutes. 2. Drain well. 3. In a large pan, heat the oil on medium heat and sauté the garlic and ginger for about 1 minute. 4. Stir in the leeks and cook for about 3 minutes. 5. Stir in the carrots and celery and cook for about 2 minutes. 6. Stir in the potatoes and cook for about 2 minutes. 7. Cook, covered for about 5 minutes. 8. Stir in the turmeric, white pepper, salt and water and bring to a boil. 9. In another pan, add the vegetable broth and bring to a boil. 10. Remove from the heat and stir in the potato soup mixture. 11. Stir in the egg noodles and simmer for about 5 minutes.

92

Yellow Potato Soup

Shallots

and Carrots Potato Soup

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 5 Calories 131 kcal Fat 2.1 g Carbohydrates 23.1g Protein 5.7 g Cholesterol 0 mg Sodium 539 mg

Ingredients 2 tsp canola oil 1/2 C. chopped shallots 3 C. 1/2-inch cubes peeled sweet potato 1 1/2 C. 1/4-inch slices peeled carrot 1 tbsp grated fresh ginger root 2 tsp curry powder

3 C. fat free, low-sodium chicken broth 1/2 tsp salt

Directions 1. In a large pan, heat the oil on medium-high heat and sauté the shallots for about 3 minutes. 2. Stir in the sweet potato, carrot, ginger and curry powder and cook for about 3-4 minutes. 3. Add the chicken broth and bring to a boil. 4. Reduce the heat to low and simmer, covered for about 25-30 minutes. 5. Season the soup with the salt. 6. Remove from the heat and keep aside to cool slightly. 7. In a blender, add the soup in batches and pulse till smooth.

Shallots and Carrots Potato Soup

93

A VEGAN’S

Potato Soup

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 6 Calories 161 kcal Fat 3.1 g Carbohydrates 31.3g Protein 3.8 g Cholesterol 1 mg Sodium 1196 mg

Ingredients 4 large carrots, thinly sliced 2 large potatoes, thinly sliced 1 large onion, thinly sliced 1/4 medium head green cabbage, thinly sliced 2 cloves garlic, smashed 6 C. chicken stock 1 tbsp olive oil 1/4 tsp dried thyme

1/4 tsp dried basil 1 tsp dried parsley 1 tsp salt ground black pepper to taste

Directions 1. In a large soup pan, mix together the carrots, potatoes, onion, cabbage, garlic, chicken broth, olive oil, thyme, basil, parsley, salt and pepper on medium-high heat and bring to a boil. 2. Cook for about 20 minutes. 3. Remove from the heat and keep aside to cool slightly. 4. In a blender, add the soup in batches and pulse till smooth.

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A Vegan’s Potato Soup

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