Market Street Clam Chowder

Creamy White Chili

LION HOUSE HEARTY CHICKEN NOODLE SOUP

2 tsp chicken soup base (Better Than Bouillon or Watkins soup base)

3 cups chicken stock - cover chicken carcass with water, bring to boil and simmer 1- 2 hrs or buy it already made at the store. I like to use Costco’s rotisserie chicken. I pull/cut off all the meat then boil the bones.

2 cups chopped carrots

2 cups chopped celery

¾ cup chopped onion

2 cans cream of chicken soup (I only used one)

¼ cup milk or cream (evaporated, whole, or just cream)

2 cups diced cooked chicken

Approx 4 cups cooked noodles (Country Pasta brand, tastes like homemade)

Salt and pepper to taste

Roux to thicken – melt 1-cup butter then add 2 cups flour. This can be stored in the refrigerator. When ready to use add to hot liquid a little at a time. Stir constantly until the preferred consistency is reached.

Heat chicken soup base and stock together. Add carrots, celery and onions and simmer until vegetables are tender. Add ream of chicken soup and milk. Thicken with roux as desired, then add cooked chicken and noodles. Add salt and pepper, and taste to correct seasoning. Makes about 2 ½ quarts or 10 one-cup servings.

HOMESTYLE CLAM CHOWDER

 - Terese Larkin

2 cans chopped clams

1 cup chopped onion

1 cup chopped celery

2 cups chopped potatoes

¾ cup butter  

¾ cup flour

1 quart half & half

1 ½ tsp salt

½ tsp sugar

dash pepper

dash of cayenne

Cover veges with drained clam juice and water, just to barely cover. Simmer 20 minutes. In another pan melt butter then stir in flour. Add half & half and continue stirring until smooth and thick. Add clams and UNDRAINED veges.  This makes a big batch and is great for big family gatherings.

French Onion Soup

Minestrone

Butternut Squash Soup

by Alison Parkinson

Ingredients:

1 medium leek 3 Tbs butter   2 carrots, peeled and coarsely chopped 1 medium onion, coarsely chopped 1 medium butternut squash (about 2 ½ pounds) peeled and cut into 1” pieces 2 cups water 2 cups chicken broth ½ tsp salt ½ cup heavy cream

Directions:

Cut off the root and trim dark green top from leek; cut leek lengthwise in half. Cut white and pale green part crosswise into ¼-inch-thick slices; discard dark green part. Rinse leek in bowl of cold water, swishing to remove sand. Transfer to colander to drain leaving sand in bottom of bowl.

In 5 qt Dutch oven or saucepot, melt butter over medium-high heat. Add carrots, onion, and leek; cook stirring occasionally, until lightly browned, about 10 minutes. Add squash, water, broth, and salt; heat to boiling. Reduce heat to low; cover and simmer until squash is very tender, 15-20 minutes.

Spoon half of squash mixture into blender. Cover, with center part of cover removed to let steam escape; puree until smooth. Pour into bowl. Repeat with remaining vegetable mixture.

Return puree to same clean Dutch oven; stir in cream. Heat through but do not boil. Serve soup hot.

Potato Pepperjack Soup

by Pat Ross

This soup is very creamy and a bit spicy-but very good.  I again tried to duplicate this recipe when I tasted it at a favorite restaurant and of course, feel like mine is better. 

    4  cups diced, boiled potatoes

    1 medium red bell pepper (diced)

1 carrot (peeled & diced)

1 yellow onion (diced)

2 cloves garlic (minced)

6 strips bacon (cooked & chopped)

2 Tbls. olive oil

1 tsp. white pepper

1 tsp. salt

1 tsp. thyme

1 pound grated pepper jack cheese

3 cups chicken broth

1 quart half and half cream

½ cup all-purpose flour

     ½ cup butter

Combine in medium sauce pan:  olive oil, peppers, onion garlic & carrot.  Sauté on medium heat until vegetables are medium soft.   Add chicken broth and let simmer.  In separate pan boil potatoes in water until tender (about 15 minutes).  Drain and add to soup.  Add  half and half, cheese, salt, pepper and thyme.  Bring to a simmer. 

Prepare roux by melting butter and stirring in flour to make a paste.  Cook over medium heat for about five minutes.  Add roux to soup mixture, stirring to desired thickness.  Simmer until desired heat is reached. (Don’t boil).

Serves 6-8

Chicken Tortilla Thick Soup

by Pat Ross

2 whole chicken breast (Boil until tender)

1- 14 ounce can diced, peeled tomatoes with garlic & onion

1-14 ounce can of corn

1-14 ounce black beans, ( rinse and drain)

1 small jar or can of chunky salsa

1 small can diced green chilis

½ pkg. ranch dressing

½ pkg. taco seasoning mix

In a crock pot or large pan, combine all ingredients and cook on low for 4 hours.  Shred chicken and stir into pot.  Add ranch dressing mix and taco seasoning mix.  Stir well and cook until you reach a light boil.

May top with crushed tortilla chips, lime juice, sour cream, diced avacados and chopped onions.

Serves 4-6