Sweet Onion Chowder

image courtesy real simple

6 slices bacon
2 T olive oil
4 large yellow onion
3 cloves garlic
2 cans chicken broth/ 3 bouillon mixed with 4 C water
2 C mashed potatoes (could substitute frozen hashbrowns or small diced potatoes)
2 C corn kernel
2 bay leaves
1/2 tsp thyme
1/2 tsp black pepper
1/2 C cream or whole milk

1. cook bacon. (Did you know you can cook bacon in a microwave?! Simply place on a microwave safe plate, and nuke for 3-4 minutes until crisp.) Blot with paper towel and set aside.

2. Heat oil in large pot on medium heat. Peel and dice onions and add as you chop. Raise heat to medium-high and cook, stirring frequently, until tender. (6 minutes-ish)

3. Add minced garlic, cook for 1 minute. Add broth/bouillon mix, stir well. Add mashed taters, corn, bay, thyme, and pepper.

4. Cover pot, raise heat to high and bring soup to boil. Meanwhile, crumble bacon. When soup comes to boil, remove from heat and take out bay leaves. Stir in cream until well combined, and serve with crumbled bacon on top! :)

You can add a little heat to this dish by adding a 1/2tsp cayenne or Korean chili powder. OR... chop up some jalapenos or Hot Korean peppers and throw those in with step 3. Leave the seeds in for heat or take out for mild pepper flavor!

This is great served with tortilla chips or french bread. You could even make homemade croutons with some stale bread to go on top with the bacon bits... and a little cheese never hurt anyone either! ;)

Recipe modified from Cheap.Fast.Good!

Chicken and Cheddar Dumplings

Soup:
2 chicken breasts/cooked and shredded (or shred meat from small rotisserie chicken)
2 small onions/diced
2-3 cloves garlic/minced
2 medium carrots/diced
3-4 Tbs butter
2 bouillon cubes
2 tsp thyme
1 tsp black pepper
1/2 tsp oregano or basil
water

Cheddar Dumplings:
1 C sifted all-purpose flour
1/2 C shredded cheddar
2 tsp baking powder
1/2 Tbsp italian seasonings of your choice
1/2 tsp salt
1/2 C cream (whole milk as alternative)
2 Tbsp melted butter

1. In large pot, heat butter, onions, and garlic over meduim heat until onions are transluscent.
2. Add shredded chicken, carrots and enough water to cover by an inch.
3. Bring to low boil and add bouiloon cubes and spices/seasonings. You can also add any other veggies or spices you'd like at this point to make it your own... corn, celery, and zucchini would all work well! :)
4. Stir soup occasionally and bring down to simmer after about 5 minutes.
5. Meanwhile, mix up the dry ingredients and cheese in a mixing bowl.
6. In small bowl, combine cream and melted butter. Once carrots are tender, combine the cream and butter with the dry dumpling ingredients until just combined... don;t over mix.
7. Taste soup for final seasonings (remember the dumplings will add a little saltiness to your soup once cooked) and season to taste. Add more water if needed to bring level back to an inch above soup ingredients and bring to low boil.
8. Once gently boiling, drop dumpling dough into pot by the spoonful (My dumplings were about 1 1/2 inches in diameter before dropping).
9. Put lid on and let cook for about 12 minutes.
10. Serve hot! :)


*** I doubled up on the dumplings to serve 4-6

courtesy the ovenless chef

Chicken n' Dumpling Soup

Soup:
1 whole chicken, cut into 8 pieces
6 cups chicken broth
1/2 bunch thyme
1 bay leaf

Dumplings:
2 cups all-purpose flour
Salt and freshly ground black pepper
1 tablespoon baking powder
1 cup heavy cream
2 tablespoons salted butter
1 tablespoon finely chopped parsley leaves
1 teaspoon finely chopped thyme leaves

1 tablespoon vegetable oil
1 large onion, chopped
2 carrots, peeled and sliced into 1/2-inch rounds
2 ribs celery, sliced into 1/2-inch rounds
3 cloves finely chopped garlic

Directions
In a very large saucepan or crockpot, add chicken, chicken broth, thyme, and bay leaf to cover. Turn on heat to low and let simmer for 20 minutes, until the chicken is cooked through. *Cook's Note: You'll want to poach the chicken on a low simmer and start with cold stock so the chicken cooks evenly.

Once the chicken is cooked, transfer to a 13 by 9-inch casserole dish and let cool. Reserve broth and discard the thyme and bay leaf. When chicken has cooled, shred. Use your hands or a fork and make sure to get all the meat off the bone. Discard the skin and bones.

Dumplings:

Add flour, salt and pepper, to taste, and baking powder to a large bowl and whisk together. In a small saucepan, bring heavy cream, butter and herbs to a low simmer then add to the dry ingredients. Stir with a rubber spatula until combined. Using your hands, form dough into dumplings.


Heat a large pot over medium heat and add oil. Once oil is hot, add onions, carrots, celery and garlic. Saute until soft, 3 to 4 minutes. Add reserved broth to pot with vegetables and add the chicken. Bring to a low simmer. Add dumplings 1 at a time into the simmering soup. Cover pan with a lid and cook for 25 minutes. Add salt and pepper, to taste, if necessary.

Recipe courtesy Katy Doerkson

Fiesta Soup

6-8 C water
2 bouillon cubes
2 chicken breasts
1 large carrot, diced
1 large onion, diced
2 green onions, sliced
2 cans black beans, rinsed and drained (home plus)
1 can corn
2 cans diced tomatoes with chilis (home plus), or 3 large tomatoes diced
2 Tbsp Cumin (nicedeli.com, asian marts)
2 tsp Chili powder
1/4 tsp black pepper

Shredded cheese, Tortilla chips, cilantro(nicedeli.com), and lime juice to serve with.

1. In large stock pot, bring water, bouillon, and chicken to boil.
2. Add diced carrots, onions, and green onions.
3. Once chicken is cooked through, about 10 minutes, remove chicken to cutting board and let cool.
4. Add beans, corn, tomatoes, cumin, chili powder, and black pepper to pot and reduce to simmer.
5. Using two forks, shred chicken and add back into pot.
6. Let simmer for 10-20 minutes.
7. Serve warm with squirt of lime juice, fresh chopped cilantro and shredded cheese over a bed of broken tortilla chips.

You can easily leave out the chicken to make a meatless dish.

courtesy ovenlesschef

Creamy Lentil Soup with Carmelized Onions

•1-1/2 cups red lentils
•4 cups chicken broth or water (bouillon cubes)
•1/2 teaspoon ground turmeric
•1 (1-inch) piece ginger root, peeled and chopped (I use powdered, about 1/2- 3/4 tsp)
•2 tomatoes, chopped (1 can diced)
•1 cup milk
•1-1/2 teaspoons salt, or to taste
•1/4 cup unsalted butter
•1 yellow onion, finely shredded
•1 teaspoon cumin seeds
•Fresh-ground black pepper, to taste
•1/4 cup chopped fresh cilantro, optional

Preparation:
Pick over the lentils, removing any stones or misshapen or discolored lentils. Rinse thoroughly and place in a deep pot. Add the chicken broth or water, turmeric, ginger, and tomatoes bring to a boil. Reduce the heat and simmer, uncovered, 25 minutes until the lentils are soft.

Remove from the heat and, working in batches, puree in a food processor fitted with the metal blade or blender until smooth. Return the soup to the pot, stir in the milk and salt, and heat until piping hot. Simmer gently over low heat while you finish the recipe.

In a skillet over high heat, melt the butter. Add the onions and cumin and cook, stirring occasionally, 5 minutes until the onions are brown.

To serve, ladle the soup into warmed bowls and sprinkle generously with black pepper. Divide the onion mixture among the bowls, sprinkle with cilantro, if desired, and serve at once.

courtesy about.com

*You can find lentils, spices and more at Asia Marts... check them out, there is sure to be one in your city. They are usually small markets with "Asia mart" or "Global mart" in English.

When we make this, I skip the puree step and I just slice the onion very thinly. This soup is really fun with the crunchy onions that you typically put on greenbean casserole! I also usually just cook this in the crockpot on low for about 4 hours and add the onions at the end. It makes for an easy and FLAVORFUL dinner! Bonus, inexpensive!

Chicken Tortilla Soup

2 chicken breasts
1/2 T olive oil
2 cloves garlic
1/2 tsp cumin
1/2 tsp chili powder
2 cans chicken broth or 4 bouillon cubes and 4 C water
1 can corn
1 large onion
1 T lime or lemon juice
1 C salsa or.. 1 can tomatoes w/ green chilis
*can of rinsed black beans optional

Chips and shredded cheese to serve with

1. In soup pot, drizzle oil and add chicken. Lightly brown on each side.
2. Add minced garlic(I cheat and finely shred), diced onion until translucent.
3. Add the rest. Lett simmer for at least 20 minutes. (This is a great recipe for the crock-pot... just throw it all in and cook on low for 6 hours/or more. Chicken can be frozen!)
4. Pull chicken out, shred, and return to pot. Done.
5. Serve over a pile of crunched tortilla chips and under a pile of cheese! :)

courtesy Lindsey Lett

One Pot Chili

2 T olive oil
1 lb ground meat
4 cloves garlic, minced
1 large onion, diced
1 C water
1 C tomato sauce
1 can diced tomatoes with chiles
1 can diced tomatoes (no salt added if you can get it)
1 can pinto beans/chili beans, drained
2 T chili powder
1 T cumin
1/4 tsp black pepper
1 T dark brown sugar
salt to taste
2-3 T flour

1. In large pot, bring heat to medium and add olive oil, garlic and onion. Saute for about 2 minutes and then add your meat to brown.
2. Add both cans of tomatoes (with juices), tomato sauce, water and beans.
3. Drop heat to medium low, just to a slight simmer, and add spices and sugar.
4. Simmer for about 30 minutes and taste before adding salt. (many of the canned products contain salt.)
5. in a small bowl, combine flour and a couple tablespoons of warm water. Mix until fully dissolved and drizzle into chili. Stir in to combine. This will thicken up the chili... if you want it thinner, add more water, thicker.. more flour, using the same technique.
Enjoy!!!!

*For a new way of enjoying your chili, do what we do, and pour a big ladle of chili over top a scoop of boiled elbow macaroni. :) Top with sour cream, cheddar cheese, and a couple jalapenos. Yum. Of course good old crackers will do too! ;)

(For Korea consumers... I found all the supplies I needed at Home Plus and Costco... except the cumin, that was a care-package goodie.)

Courtesy Lindsey Lett

Minestrone Soup

Serves 4

2 T olive oil
1 large clove garlic, minced
1 onion, chopped
1 cup chopped celery
1 Korean carrot, shredded
1 cup chicken broth, or 2 bouillon cubes dissolved in 1 1/3 C warm water
1 cup water
2 cups tomato sauce
1/2 cup diced tomatoes
1/2 cup canned kidney beans, drained
1/2 (15 ounce) can green beans
1 cup spinach, rinsed and chopped
1 large zucchini, quartered and sliced
2 tsp oregano
2 tsp basil
salt and pepper to taste
1/4 cup elbow pasta
Parmesan cheese for topping

Directions
1.In a large pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes.
2.Add chicken broth, water and tomato sauce, bring to boil, stirring frequently. Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini,tomatoes, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better.
3.Fill a medium saucepan with water and bring to a boil. Add macaroni and cook until tender. Drain water and set aside.
4.Once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top. Drizzle with a little olive oil and serve.

You can get the canned kidney beans at Mega Mart in Korea. Not sure where else. The ingredients I can't get, I just omit or substitute for other stuff. This soup is also good with ground beef or chicken in it if you have a man who likes his meat! ;) Grab a loaf of french bread, and you are golden!

Courtesy Lindsey Lett... modified from recipe off allrecipes.com

Broccoli Cheese Soup

Image courtesy Alaina Head

1 tablespoon melted butter
1/2 medium chopped onion
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half cream
2 cups chicken stock
1/2 lb fresh broccoli
1 cup carrot, julienned
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese
salt and pepper
Directions
1Sauté onion in butter. Set aside.
2Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half.
3Add the chicken stock. Simmer for 20 minutes.
4Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes.
5Add salt and pepper. Can be puréed in a blender for smoother texture. Return to heat and add cheese. Stir in nutmeg.

(Recipe courtesy Alaina Head via Panera Bread)
You can substitute milk for 1/2 and 1/2 and omit the nutmeg if you don't have any on hand!

Andouille Potato Soup

1/2 C butter
2 medium carrots (diced)
3 cloves garlic (minced)
3 green onions (sliced)
2 Andouille sausages (sliced)
6 small potatoes (diced)
water
4 bouillon cubes
1/2 tsp black pepper
2 tsp parsley
*Milk, 1/2& 1/2, or cream optional...


In large pot: on medium-low heat
1. Add butter, garlic, carrots, onions and sausage. Reduce butter to thick glaze while lighly browning sausage... Do not burn your butter!
2. When reduced, add potatoes and fill with water to 1 inch above contents.
3. Add bouillon cubes and bring up to boil before dropping down to simmer.
4. Add pepper and parsley. Stir occasionally.
5. Simmer for 30 minutes.
6. Using back of wooden spoon, mash some of the potatoes up against the side of the pot.
7. Serve! At this point you can turn off heat and slowly stir in milk or cream if desired. Top with shredded cheddar cheese and thinly sliced green onions! Enjoy!

******Notice there is no salt added to this soup... the bouillon, sausage and butter salt this soup nicely.******

(courtesy Lindsey Lett)
*They sell andouille sausage at Costco here in Korea... but any link sausage or brat would work. Mmm... smoked sausage...

Carrot and Squash Curry Soup

3 Tablespoons Olive Oil
5 cloves Garlic, Minced
1 whole Large Onion, Diced
3 whole Carrots, Washed And Sliced Thin
4 whole Yellow Squash (sliced)
Salt To Taste
1 Tablespoon Curry Powder (more To Taste!)
½ cups Dry White Wine (optional)
48 ounces, fluid Chicken Broth
Heavy Cream (optional)

Preparation Instructions
Heat olive oil in a heavy pot over medium heat. Add garlic and onions and stir to coat. Add carrots and cook for 3 minutes, or until they start to get soft. Sprinkle in a little salt.
Add squash. Stir and cook for a few minutes, until squash is soft and tender. After a few minutes, add salt to taste and the curry powder.
Pour in wine if using. Let evaporate for about 30 seconds, then pour in chicken broth. Reduce heat to a simmer, cover pot, and cook for 1 hour.
After 1 hour, taste and adjust seasonings. Turn off heat.
Puree soup using an immersion blender, or in batches in a regular blender. Return to soup pot and bring to a simmer. Serve hot. If you’re feeling naughty, drizzle heavy cream over the top.
(courtesy pioneerwoman)

Stuffed Pepper Soup

2 lbs. ground beef

28 oz. tomato sauce

2 c. cooked rice

2 c. chopped green pepper

2 beef bouillon cubes

¼ c. brown sugar (*I use less or leave it out)

2 tsp. salt

1 tsp. pepper



Brown beef; drain. Add remaining ingredients and bring to a boil. Reduce heat; cover and simmer 30-40 minutes or until peppers are tender.
(courtesy Rebecca Navokovich)

Beefy Mushroom Barley Soup

1 pound cubed beef stew meat
1 tablespoon vegetable oil
2 cups water
2 tablespoons margarine
2 large carrots, diced
3 cloves garlic, minced
1 onion, chopped
2 stalks celery, chopped
1 pound fresh mushrooms, sliced
6 cups water
3 cubes beef bouillon cube
1/4 cup pearl barley
1/4 cup sour cream
Directions
1.Brown small cubes of stew meat in vegetable oil over medium heat until juices become a rich brown color. Add 2 cups water, and simmer meat while preparing the vegetables.
2.In a large soup pot, melt butter or margarine over medium heat. Saute carrots, onion, garlic, celery, and mushrooms.
3.Add meat, 6 cups water, bouillon cubes, and barley to vegetable mixture. Cook until barley is soft. Adjust liquid and seasoning as desired. Remove from heat, and stir in sour cream. Serve immediately.

(You can substitute rice for barley if needed)
(courtesy allrecipes.com)

Slow Cooked Korean-Style Short Rib Soup

Ingredients
Ribs:
12 English-cut short ribs (about 6 pounds)
4 cups low-sodium chicken broth
1/3 cup soy sauce
1/4 cup sugar
3 tablespoons finely grated peeled fresh ginger
2 tablespoons Korean red chili paste or sambal oelek, plus more for serving
2 tablespoons dark (toasted) sesame oil
4 cloves garlic, finely chopped
1 bunch scallions (white and green parts, separated), thinly sliced
Noodles and Garnishes:
10 to 12 ounces medium-thick rice noodles (also called rice sticks or jantaboon)
1 carrot, finely grated
1 small Kirby cucumber, thinly sliced
1/2 cup cilantro leaves, torn
2 limes, cut into wedges
Directions
Remove any silver skin from the surface of the short ribs, and then make 2 cuts across the grain, through the meat down to the bone. (See how-to photo.) Put the ribs in the slow cooker.

Whisk together the broth, soy, sugar, ginger, chili paste, sesame oil, garlic, and scallion whites. Pour over the ribs. Cover and cook on HIGH for 6 hours.

About 30 minutes before serving, put the rice noodles in a bowl with hot water to cover. Soak until tender and pliable, about 30 minutes.

Skim any fat that may collect on top of the beef broth and discard.

Divide the noodles among 6 large shallow bowls and ladle the broth over top. (Cut the meat from the ribs if desired.) Divide the meat evenly among the bowls. Garnish as desired with the carrots, cucumber, cilantro, lime and the remaining green parts of the scallion and more chili paste, if desired.

Copyright (c) 2007 Television Food Network, G.P., All Rights Reserved

Cheddar,Corn & Potato Chowder

Serves 4
Ingredients with an asterisk (*) are available in the Whole Foods Market Family of Brands.

Ingredients
3 tablespoons butter*
1 yellow onion, chopped
1 tablespoon flour*
32 ounces vegetable broth*
2 1/2 cup diced Yukon Gold potatoes (about 4 large)
2 cups frozen yellow corn*
2/3 cup milk*
1 1/2 cup shredded sharp cheddar cheese*
Salt and pepper to taste
Pinch of cayenne pepper (garnish)
Chopped parsley (garnish)

Method
In a large saucepan over medium high heat, melt butter and sauté onion about 5 minutes, until tender. Mix in flour, coating the onion. Add broth and bring to a boil, whisking constantly until smooth. Reduce heat, add potatoes and simmer 20 minutes until tender. Slightly mash potatoes in soup, then stir in corn and milk. Cook another 5 minutes, remove from heat and stir in cheddar cheese. Season with salt and pepper. Garnish, if desired.

Freeze leftovers for quick and easy meals! :)
(recipe courtesy of wholefoodsmarket.com)

Chicken in a Pot

Serves 6
This classic and versatile recipe is a perfect once a week meal. Serve the tender chicken along with the root vegetables and flavorful broth. Any leftover broth can be used to make delicious stews, soups, or sauces. Use within a couple of days or freeze. Leftover chicken can be served cold, on sandwiches, or in salads.

Ingredients
1 small whole chicken, about 3 pounds
Sea salt
Ground black pepper
1 onion, halved and sliced
4 celery ribs, peeled and cut into 2-inch pieces
2 cloves of garlic
3 carrots, peeled and cut into 2-inch pieces
2 yellow beets, peeled, halved if small, quartered if big
8 small potatoes, scrubbed
8 cups low-sodium chicken broth
8 sprigs parsley
2 bay leaves

Method
Sprinkle chicken with salt and pepper on all sides, including inside the cavity. Add chicken, onion, celery, garlic, carrots, beets and potatoes to a Dutch oven or stockpot large enough to hold the chicken and vegetables together. Add broth, parsley and bay leaves. Bring to a simmer and cook, making sure the chicken is submerged (add more water if needed). Cook for about 50 minutes, at a very gentle simmer, uncovered, until chicken is tender and juices run clear when pierced with a fork. Remove chicken from pot. Check that potatoes and beets are tender. When ready to serve, carve chicken into pieces. Serve with vegetables and broth.

(Recipe courtesy wholefoodsmarket.com)

Chicken and Wild Rice Soup with Mushrooms

(Recipe courtesy of Whole Foods)
Serves 6
This recipe is a great way to stretch your dollar at the grocery store and satisfy a crowd at the same time. When a cold or flu hits your house, this tasty soup nurses little ones back to healthy with whole grain nutrition, too.

Ingredients
1 tablespoon olive oil
1 (8-ounce) package sliced mushrooms
1 cup chopped onion
6 cups low-sodium chicken broth
1 pound boneless skinless chicken breasts or thighs, cut into (1-inch) cubes
3/4 cup long grain wild rice or wild rice blend
2 tablespoons chopped garlic
1 bay leaf
1/4 cup chopped parsley
Salt and pepper to taste


Method
Heat oil in a large pot over medium high heat. Add mushrooms and onions and cook, stirring occasionally, until softened, 6 to 7 minutes. Add broth, chicken, rice, garlic and bay leaf, cover and bring to a simmer. Reduce heat to medium low and simmer until rice and chicken are cooked through and tender, about 45 minutes. Remove and discard bay leaf then stir in parsley, salt and pepper and serve.
Click here for more info!
This would be a great recipe to cook in large batches and freeze for future quick meals! :)

* Made this today and let me just say... yum! I made a few modifications due to availability of supplies and using up what I had.
->Instead of Chicken broth, I used bouillon cubes. 6 to be exact and then 5 1/4 C water.
->I used half yellow onion and half green onions. The green onions just have such a rich flavor!
-> I also added a couple tablespoons of shredded Carrot.
-> Lastly, I did not have Bay leaves on hand, so I put in about a 1/2 tsp thyme, 1/2 tsp of rosemary and 2 Tbsp dried parsley instead of fresh.
-->> OH, and I used leftover white rice from the fridge and shredded some pre-cooked chicken. I am not a fan of Chicken "cubes" in my soup... I would much rather have shredded any day!
Any who... it turned out rich and creamy! The starch from the white rice really helped to thicken it up a bit and now my kitchen smells oh so good!