SOUP RECIPE - 628
HAM
&
CORN
CHOWDER
2 tbsp. butter or margarine
2 c. frozen chopped onions
1 c. frozen chopped green bell pepper
1 lb. chunk fully cooked ham
1 lg. Russet (baking) potato
3 1/2 c. water
3 c. frozen corn kernels
1 chicken bouillon cube or 1 tsp. instant broth granules
13 round buttery crackers
1 c. milk
Melt butter in a 4quart Dutch oven; stir in onions and pepper and, stirring occasionally, cook over high heat 5 minutes until crisptender.
Meanwhile cut ham in small chunks (3 cups) and peel and dice potato.
Add to pot with the
water, corn and bouillon cube.
Bring to boil, reduce heat, cover and simmer 14 minutes or until potato is tender.
While soup cooks, crush crackers (1/2 cup); add milk and cracker crumbs to soup; stir until soup returns to a simmer.
Serves 6.
Fairfield, California
SOUP RECIPE - 629
WILD
RICE
SOUP
6 tbsp. butter
1 tbsp. minced onion
1/2 c. flour
3 c. chicken broth
2 c. cooked wild rice
1/2 tbsp. salt
1 c. half & half
2 tbsp. dry sherry
Snipped parsley or chives
Melt butter in saucepan.
Saute onions until tender.
Blend in flour.
Gradually stir in broth.
Cook, stirring constantly until begins to boil.
Boil
1 minute.
Stir in rice and salt.
Simmer 5 minutes.
Blend in half & half and sherry.
Serves: 4.
VARIATION:
Add 1/2 cup minced ham and 1/3 cup finely shredded slivered almonds.
Palm Harbor, Florida
SOUP RECIPE - 630
POTATO
DILL
SOUP
3 c. water
3 potatoes, cubed
1 tsp. salt
1 c. cream (half & half)
2 tbsp. fresh or frozen dill
4 hardboiled eggs
1 tbsp. flour
Boil potatoes in salt water.
Combine flour and cream.
When potatoes almost cooked, add flour and cream mixture.
Bring soup to a boil.
Add finely chopped dill (do not use stems of dill).
Garnish with chopped egg.
Season with vinegar
to taste.
Clearwater, Florida
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