Cheesy Winter Seafood Chowder

Cheesy Winter Seafood Chowder

Ingredients:

1/2 cup onion, chopped fine
1/4 cup butter
14.5 ounces chicken broth
1 cup potato, peeled and cubed
2 ribs of celery, chopped
2 carrots, chopped
1/4 cup clam juice
1/4 teaspoon lemon pepper
1/4 cup flour
2 cups organic milk
1 cup sharp Cheddar cheese, shredded
1 (6 ounce) can crabmeat, drained and flaked
1 cup shrimp, peeled, deveined and cooked

Instructions:

Place the butter into a soup pot over medium heat.
Allow the butter to completely melt.
Add the onion and cook, stirring occasionally for 5 minutes or until tender.
Pour in the broth.
Add the potatoes, celery and carrots.
Pour in the clam juice and stir to combine.
Sprinkle in the lemon pepper and stir to blend the ingredients together well.
Bring soup to a rapid boil.
Reduce heat to low, cover the pot and simmer for 20 minutes or until the vegetables are fork tender.
Place the flour and milk together in a small bowl.
Whisk until completely combined.
Turn the heat back up to medium.
Add the mixture to the soup.
Bring the mixture back to a rapid boil.
Continue to cook stirring constantly for 2 minutes as the liquid thickens to your liking.
Once thick reduce the heat to low and add the cheese, crabmeat and shrimp.
Cook, stirring often, for 10 minutes or until the cheese has completely melted into the soup.

A Little of This and a Little of That Soup

A Little of This and a Little of That Soup

What You Need:

1 T canola oil
1 lb ground beef
1 onion, chopped
1 (19 oz) can minestrone soup
1 (15 oz) can pinto beans, rinsed and drained well
1 (14.5 oz) can stewed tomatoes
1 (11 oz) can whole kernel corn
1 (4 oz) can green chilies, chopped
1 t salt
1/2 t garlic powder
1/2 t onion powder

How to Make It:

Place the oil in a skillet over medium heat.
Break up the ground beef into the skillet and add the onions.
Cook 12 minutes or until the meat is completely browned.
Drain well and pat the excess grease off with a paper towel.
Place the meat and onions into the crock pot.
Pour in the minestrone soup, pinto beans, tomatoes, corn and the chilies.
Sprinkle in the salt, garlic and onion powder.
Stir from the bottom up to incorporate all the ingredients together.
Cover and cook on the low heat setting 6 hours.

Serving Size: 8

This great soup is made up of things everyone has in their pantry and refrigerator. Try adding a few of your own ideas such as canned green beans, peas or carrots to see if you can come up with you very own this and that soup.

Slow Cooker Egg Drop Soup

Trouble Free Slow Cooker Egg Drop Soup

What You Need:

2 (14 1/2 oz) cans all natural chicken broth
1 qt water
2 T fish sauce
1/4 t salt
4 T cornstarch
1 C cold water
2 eggs, beaten
1 scallion, chopped
1/4 t pepper

How to Make It:

Pour the chicken broth into a large saucepan and place over medium heat.
Pour in the 1 qt of water.
Stir in the fish sauce and salt and bring the mixture to a brisk boil.
Whisk the cornstarch and the cold water together in a separate bowl until smooth.
Stir the mixture into the soup.
Continue stirring continuously until the soup boils briskly again.
Turn off the heat under the sauce pan and remove the sauce pan from the stove.
Add the beaten eggs to the soup mixture but do not stir.
Use a fork and pull it through the soup using 2 strokes.
Pour the mixture into the slow cooker.
Add the scallions and pepper.
Cover the slow cooker and cook the soup on low for 1 hour.

Serving Size: 8

This soup is so very easy to make and it tastes great. If after 1 hour of cooking on low you are not ready to eat it turn the crock pot to warm and leave it all day if you wish.

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