Grandma's Corn and Potato Chowder

Grandma, Me, and Mom (Glenna)

In honor of the passing of such a special lady I thought it fitting to share a recipe that came from Grandma Barker. My mom made this delicious chowder for us as kids and we love it. I have made it for a few parties and I never take home extra... People always ask for the recipe.

There's nothing as comforting as a warm, creamy, potato chowder on a chilly fall or winter day. This soup is also easy to make. So without further ado,
Grandma Barker's Corn and Potato Chowder:


{ingredients}
1/4/ c. butter
4 c. potatoes- peeled and diced
2 1/4 c. water
3 sliced green onions
1 can of corn-drained

6 Tbsp. butter
6 Tbsp. flour
2 1/2 c. milk
1/2 tsp. pepper
1 1/2 tsp dill weed (I usually just add some until its throughout the sauce... it ends up being more like a tsp. but you can be the judge)
1 tsp salt
2 c. grated cheddar cheese

{directions}
Bring 1/4 c. butter, water, potatoes and onion to a boil. Reduce heat and simmer for 20 minutes or until potatoes are tender. Add corn.
Melt the 6 T. butter in another pan. Stir in flour and remove from heat. Gradually add the milk and return to heat. Stir until thick and smooth. Add seasonings.
Stir sauce into potatoes. Heat through but do not boil. Add cheese about 5 minutes before serving and stir in to melt it. Keep warm over low heat.

You can add diced ham or bacon bits if desired.

This is best served with some warm cornbread with honey butter. Just sayin'... *wink*

And here is the recipe card for you! Click on the picture and save it to your computer. Then you can print away!

Fresh Asparagus Soup

I keep thinking we should take this blog off the internet since we are so unfaithful in posting recipes, but then I get a GREAT new recipe from a friend or a class I've gone to, and I'm sure everyone needs it. The problem is that I usually make it and forget to take a picture before we eat it. Then I think I will post it next time I make it. . .

I have not made this recipe yet, but decided it would be a great St. Patrick's Day dinner. I am posting it now in case you want to use it. It is green -- nothing scary -- just a pretty light green. I also need you to understand that I am not a fan of asparagus, but can't wait to make this. When we got to taste this soup at the class I was at, everyone loved it. After class, I noticed many of the attendees were in the produce section looking for asparagus. I like this soup because I don't have to eat chunks of veggies, it is pureed.

Option: Make the same soup except use broccoli instead of asparagus.

Fresh Asparagus Soup

1 pound fresh asparagus, tough ends discarded, and cut into 1" segments

1/2 cup chopped onion

1/2 cup chicken broth

1 Tablespoon butter

2 Tablespoons flour

1 teaspoon salt

1 pinch ground black pepper

1 1/4 cups chicken broth

1 cup milk

1/2 cup plain yogurt do not get vanilla yogurt. The teacher used sour cream because she didn't have the yogurt. She prefers the yogurt though.

1 teaspoon lemon juice

1/4 cup grated parmesan cheese

Place asparagus and onion in a saucepan with 1/2 cup broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender. Place remaining vegetable mixture in an electric blender and puree until smooth. (You could use an immersion blender in place of this step) Place lid on blender, but remove the stopper in the lid to let the heat escape. Place a paper towel over the hole to avoid splatters.

Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/4 cups broth and increase the heat. Continue stirring until the mixture comes to a boil. Stir the vegetable puree and milk into the saucepan.

Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Sprinkle with parmesan cheese

Chicken Enchilada Soup

This recipe is so easy and very good. I have tried several recipes for enchilada soup and this is the one I like. Last night it received several thumbs up.

Chicken Enchilada Soup

1 can ranch style beans

1 can Rotel tomatoes with chilies

2 cans cream of chicken soup

2 cans water

1 can diced green chilies

1 lb. cooked chicken, cubed (grilled, boiled, canned, or a rotisserie chicken)

1 can black beans, rinsed and drained

1 c. corn (canned or frozen) rinsed, drained

Toppings:

fresh cilantro, lime, tortilla chips, grated cheese, sour cream, avocado

Open beans, tomatoes, chilies, and corn and put in a pot. Whisk the cream of chicken soup and cans of water in a bowl. Add to the pot with the rest of the ingredients.

Cook until boiling. Add the chicken near the end (this keeps it from getting tough)

Serve with any or all of the toppings listed.

Beef Barley Noodle Soup

At least once a week I attend the free cooking classes that are offered at our local grocery store (Macey's). I have so many great recipes from there. Two of my favorite people to see are the director and assistant director. They teach a class every so often, and their recipes are always good. This soup was presented by the assistant director. It is easy, hearty and tasty. Great served with rolls or crusty bread.

Ingredients:

8-10 cups water
6-8 cubes beef boullion
2 lbs. browned ground beef
12 oz. pkg wide egg noodles
1/2 cup dried onion (or 1 med. chopped up onion)
1/2 box of 11 oz. box Quick Barley
2-3 cups frozen mixed veggies
garlic salt
pepper
Worcestershire Sauce to taste

Directions:

Put browned/drained ground beef in soup pot. Put all the rest of ingredients in there also. Bring to boil for 15-20 minutes. Simmer for 20-30 minutes. Serve.

This is not very "soupy" by the time the noodles etc. cook. You could add more water if you prefer. This makes a lot of soup, so I will half it next time (which will still give us leftovers) You could add any veggies that you have. I used a bag that had carrots, green beans and peas.