Posts Tagged ‘Corn’

h1

Beef Soup

January 30, 2014

Hello!

With this polar vortex affecting much of the country, it’s a great time to make soup!  For this one, I called my grandma to find out how she puts it together.  It is really a flexible recipe… check it out!

Beef soup

Beef soup

Ingredients:
-Stew Bone (I didn’t have one so I used 3 lbs of stew meat)
-Beef Stock
-Vegetables
-Potatoes
-Squash
-Zucchini
-Carrots
-Celery
-Kale
-Tomatos
-Frozen Peas
-Frozen Corn
-Green Beans
-Vermicelli
-Parsley
-Salt and Pepper, to season

Directions:
This is a simple, one pot soup.  I put beef stock in my pot and added the stew meat.  If you’re using a stew bone, let it boil before adding everything else.  Once you’ve chopped your veggies to the desired size, add them to the pot.  I used a big stock pot for this so I could put as many vegetables as possible.  At this point add salt and pepper.  I go overboard at this point because as the meat and veggies cook, they need to absorb seasonings to help flavor them.  It helps each be flavorful.  I let mine cook for hours to help the stew meat be tender and the flavors blend perfectly.  Near the end of cooking, add the vermicelli.

Beef Soup

Beef Soup

It’s the perfect dish for a cold day!

Enjoy.
Happy Soup eating,
Amanda

h1

Corn, Crab, and Shrimp Soup!

September 19, 2011

I made a couple soups this week after feeling sick last weekend and they were both a hit!  I got a bigger response on facebook when I posted that I made this one so I thought I’d put it up first.

My grandma and mother both make a crab and shrimp soup that is tomato based and yummy, but  I was craving something more chowder like.  This soup is made in the crock pot and makes your home smell like yummy seafood goodness.  It was creamy and tasty!  So let’s get straight to it!

Ingredients:

  • 1 quart chicken stock
  • 2 tablespoons butter 
  • 1 cup chopped onion
  • 32 ounces fresh or frozen corn
  • 3 garlic cloves, chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cayenne pepper
  • 2 (6-ounce) can lump crabmeat, drained (I totally didn’t drain these when I put them in, yum still)
  • 1 frozen bag of shrimp (uncooked, peeled)
  • cubed red potatoes
  • sliced celery (at least 4 stalks)
  • 1 cup heavy cream (or half and half)
Procedure:
Put the chicken stock, butter, onion, corn, garlic, salt, cayenne pepper , crabmeat, shrimp, potato, and celery in at least a 4 quart slow cooker.  Cover and cook on high for 4 hours or for 8 hours on low.  If you want a thicker soup, pulse a handheld blender a few times or scoop out a cup and blend in a blender or food processor (be careful – it’s hot!) and add back in.  Stir in the half and half or cream before serving and garnish with avocado or bread!
I took the corn and crab soup recipe from here: http://www.tasteandtellblog.com/2011/08/crab-and-corn-soup/ and added lots to it!
I hope you enjoy! I know I did and will be making it again soon!
Happy eating!
-Amanda
h1

Sweet Corn Chowder with Hot-Smoked Salmon Soup

December 13, 2010

I wasn’t sure what I was going to think of this next soup I made, but I thought I’d try it.  It never hurts to try.  The recipe came from my favorite cookbook: Cooking Light: Essential Dinners like most of the recipes I’ve made these days.  Since it’s a Cooking Light recipe it becomes healthier with their changes.  This recipe is traditionally made with smoked bacon in place of the salmon, which sounds amazing.  The salmon is clearly healthier for you and it’s really delicious.  The one downfall of the salmon is it costs a lot of money, but I think it was worth it . Enjoy!

Ingredients:
1 tablespoon butter
2 cups chopped onion
1 1/2 cups cubed peeled baking potato (I used two unpeeled baking potatoes)
3 cups fat-free, less-sodium chicken broth (I used 4 cups)
1 1/2 cup fresh corn kernels (I used frozen corn and canned corn)
1 can no-salt-added cream-style corn (I used two)
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
2 (4.5 ounce) packages hot-smoked salmon, flaked
4 teaspoons chopped fresh chives, for garnish (I mixed them in)

Directions:
Melt butter in a large saucepan over medium-high heat.  Add onion; saute 4 minutes.  Add potato and broth; bring to a boil.  Reduce heat, and simmer 10 minutes or until potato is tender.  Add corn kernels and cream-style corn; cook 5 minutes.  Stir in peppers.  Ladle chowder into  into each soup bowl and divide salmon among bowls.

If you want to know the nutritional value / calories of this dish go here: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001591037

Happy Eating!

-Amanda