- CindyJ Dec 10, 2006 04:10 PM
I'm somewhat incapacitated these days because of recent surgery, and my husband has taken over some of the cooking duties. Although he's okay at following verbal directions, he has no patience for following recipes on his own. I'm thinking that if I can come up with a soup recipe that's yummy and relatively easy, I can walk him through it, and he won't have to follow directions from a book. Any suggestions?
Almost Instant Corn & Clam Chowder
Preparation Level: easy
Almost Instant Clam Chowder
Amazingly fast and delicious. The corn is a fantastic complement to the clams.
1 teaspoon butter
2 green onions, chopped
1 - 15 1/2 oz can cream-style corn
2 -6 1/2 oz cans chopped clams
1 1/2 cups frozen hash brown potatoes
3 oz cream cheese
salt and pepper to taste
Melt the butter in a medium saucepan and sauté the green onions for one minute. Drain the clams, reserving the juice. Add the corn, clam juice, and milk to the saucepan stir and simmer until hot. Add the potatoes and simmer until tender, about 5 minutes. Add the clams. Break the cream cheese into bits and stir into the soup until melted. Season with salt and pepper to taste.
Yield: 4 servings.
Fast Fiesta Soup Fast Fiesta Soup
2 cans (10 ounces each) diced tomatoes
1 can (15 1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
shredded cheddar cheese and sour cream, optional
In a bowl, combine tomatoes, corn and beans. Chill and garnish with cheese and sour cream if desired. Heat through
Cooked chicken is a really good addition to this.
In the same vein as MzMaggie's, I love this corn and chicken soup because it's so easy and quick and delicious.
1 lb boneless, skinless chicken breast
1 tablespoon butter
2 cloves garlic, minced
3 tablespoons chili powder
1 onion, diced
2 cups frozen corn
1/2 cup jarred roasted red bell peppers, diced
3 jalapenos, seeded and diced
salt and pepper
~1/4 cup half and half if desired
Cook the seasoned chicken breast in butter the bottom of a large pot until browned and cooked through. Remove from pot and set aside. Add onion, garlic and chili powder (more butter if necessary), and cook until softened. Pour in corn, jalapenos and bell peppers, and cook for another 3-5 minutes, until warmed and fragrant. Add chicken broth to desired volume (I usually do 4 cups broth and 4 cups water, since it seems kind of dumb to use that much chicken broth in a soup that has actual chicken in it), and bring to a simmer. Allow to cook for about 10 minutes. If desired, blend the soup at this point. Chop the chicken breast and add to the soup to simmer for 3-5 minutes more. Season with salt, pepper, and additional chili powder to taste. Lower the heat to below boiling if adding half and half.
I love serving this with either tortilla chips or corn bread (he could do pre-mixed) on the side. De-lish and really rather healthy. Oregano might be a good addition, or cumin.
Bacon and Bean Soup
Makes 8 servings
3 slices bacon
3 ribs celery, chopped
2 med carrots, chopped
1 med onion, chopped
1 c chopped turnip
3 c beef broth
1 bay leaf
1/2 tsp thyme
1 19 oz can kidney or pinto beans, drained and rinsed
Cut bacon into thin slivers.
In a 12 c saucepan, combine bacon,celery, carrots, onion, turnip, beef broth, bay leaf and thyme.
Bring to boil; reduce heat, cover and simmer 15 minutes or until vegetables are tender.
Add beans and continue to simmer 5-10 minutes or until hot, and flavors are blended.
Remove the bay leaf.