Friday, October 10, 2008

Soup's On!!!

Every Friday Jenny hosts Foody Friday. The theme for this week is SOUP! I love soup. Do you? If so, here's one to try.

It comes from my Uncle Wayne. When he cooks, everyone wants seconds! I chose this recipe because it's tasty, easy and most ingredients are staples (for our family anyway). Oh. And it's very kid-friendly.

Cheddar Ham Chowder

2 c. water
2 c. cubed, peeled potatoes
1/2 c. carrots, sliced
1/2 c. celery, diced or sliced
1/4 c. onion, chopped
1 tsp. salt
1/4 tsp. pepper
1/4 c. butter (half stick)
1/4 c. flour
2 c. milk
2 c. sharp cheddar, shredded
16 oz. can kernel corn (or throw in some frozen)
1 1/2. cubed ham, fully cooked, of course

In large saucepan bring water, potatioes carrots, celery, onion, salt and pepper to a boil. Reduce heat; cover and simmer for 8 to 10 minutes (until veggies are JUST tender). Remove from heat; DO NOT DRAIN. Meanwhile, in amedium saucepan, melt butter. Blend in flour. Add milk, all at once; cook and stir until thickened and bubbly. Add cheese and stir until melted. Stir into undrained vegetables and heat. Add corn and ham; heat through, stirring occasionally.

You might want to double this recipe if you're making it for a family of five or more...or if you want leftovers. If you have any questions, let me know.


Anonymous said...

did we ever tell u about garlic soup? it sounds disgusting but it's really good. will have 2 dig up the recipe. it'll change the way u think about soup. it'll change your life.


Jenny said...

Ummm... now THAT sounds like comfort food to ME! Yum! I've never made a ham soup before, except for bean soup. This sounds really good.

And, GARLIC SOUP? I think I have to try that. I love garlic. It does not sound disgusting, it sounds like a soup that would change my life.

Anonymous said...

So funny, Jenna. I just saw this recipe of yours last night in Covenant's cookbook. Didn't make it, but I'll have to try it sometime. I think Chris would love it; of course I'll leave out the celery ;@


Anonymous said...

here u go, J-dub. enjoy!

Garlic Soup(from 12 Months of Monastery Soups)


10 Large cloves of garlic, well minced (i like keeping some big chunks)

1/2 cup olive oil

7 cups water or stock of choice (“better than bouillon” brand chicken stock works best)

3 bouillon cubes if stock not used

1 15 oz can of tomato sauce

8 slices French bread

1 bay leaf

salt & pepper to taste

2 well-beaten eggs

pinch of cayenne

1. Saute’ garlic in olive oil over low heat without allowing it to brown or burn. Stir continually. Add 2 cups water/stock and tomato sauce. Stir well.

2. Blend the soup in a blender until smooth. Return it to the pot and add remaining water, French bread, bay leaf, salt, and pepper. Bring to a boil, stirring continually, then reduce heat and let cook for about 15 min. Then simmer slowly for another 15 min. Add cayenne and remove bay leaf.

3. In a deep bowl, beat the 2 eggs gently, adding half a cup of the soup to them and blendning the mixture very well. Pour this mixture slowly into the soup, stirring constantly. Simmer for another 5 min. Serve hot.