Soups

Thanks to everyone that helped with the Hysham Booster Club soup supper on February 8th by contributing soup, bars or cookies, selling tickets or helping with set up or clean up.
It was a huge success. The money will be used to help support student activities such as Math contest, Academic Olympics, Science Fair, FFA, Music Festival, Legislative Trip and many other activities at HHS. Thanks again!

Clam Chowder
submitted by Ickes/Lackman

1 can clams drained, save juice
1/2 c chopped onion
1 c celery sliced
1/4 c butter
1/4 c flour, little more
2 c milk
1 can chicken broth
minced parsley
5 potatoes cubed
1 1/2 c. Velveeta cheese
salt & pepper
Saute onions and celery in butter. Add flour. Combine clam juice, milk and chicken broth, stir into pan. Add potatoes. simmer covered until potatoes are done. Add Velveeta and seasonings. Stir until cheese is melted. Add clams and heat through.
Notes: cut amount of cheese to 3/4 or 1 cup.
substitute corn starch for flour at almost equal rate of 1 to 1 not 1 to 1/2
Recipe x 3 makes crock pot full
Recipe x 2 makes dutch oven

Parmesan Corn Chowder
submitted by Wendy Kolb

2 cups water
2 cups diced, peeled potatoes
1/2 cup sliced carrots
1/2 cup sliced celery
1/4 cup chopped onion
1/4 cup flour
2 cups milk
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1 can (14-15 oz) cream-style corn
1 1/2 cups (6 oz.) grated parmesan cheese
In a large saucepan, combine the first five ingredients; bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).
Mix flour and milk together until smooth. Add salt, pepper and garlic powder. Stir into the vegetable mixture and bring to a boil stirring constantly until thickened. Reduce heat and add the corn and parmesan cheese. Cook 10 minutes longer or until heated through.

Cheeseburger Soup
submitted by Wendy Kolb

1 lb. ground beef
3/4 cup chopped onion
3/4 cup sliced carrots
3/4 cup diced celery
1 tsp dried basil
1 tsp dried parsley
3 cups chicken broth
4 cups diced, peeled potatoes
1/4 cup flour
1 1/2 cups milk
8 oz Velveeta cheese, cubed (2 cups)
3/4 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
1/4 cup sour cream
In a large saucepan, cook beef, onion, carrots, celery, basil and parsley until meat is browned; drain off the fat. Add broth and potatoes; bring to a boil. Reduce heat; cover and simmer 10-12 minutes or until potatoes are tender. Mix flour and milk until smooth and add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low and add cheese, salt, pepper and garlic powder; stir until cheese is melted. Remove from heat and blend in the sour cream.

Mexican Chicken Corn Chowder

submitted by A Lackman

1-1/2 pounds boneless skinless chicken breasts
1/2 cup chopped onion
1 to 2 garlic cloves, minced
3 tablespoons butter or margarine
2 chicken bouillon cubes
1 cup hot water
1/2 to 1 teaspoon ground cumin
2 cups half-and-half cream
2 cups (8 ounces) shredded Monterey Jack cheese
1 can (16 ounces) cream-style corn
1 can (4 ounces) chopped green chilies, undrained
1/4 to 1 teaspoon hot pepper sauce
1 medium tomato, chopped
Fresh cilantro or parsley, optional
Cut chicken into bite-size pieces. In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink. Dissolve the bouillon in hot water. Add to pan along with cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add cream, cheese, corn, chilies and hot pepper sauce. Cook and stir over low heat until the cheese is melted. Stir in tomato. Serve immediately; garnish with cilantro if desired. Yield: 6-8 servings (2 quarts).

Chicken Noodle Soup
submitted by Dana Cunningham

Cook Your Chicken Meat
Lots of chicken broth
Real Butter
Celery and Onion sauted
Carrot pieces -cooked to soft
Canned green beans diced
Your favorite NOODLES - boiled til soft
Salt and seasonings of choice
Chicken meat: Oven roast a whole chicken or cook chicken breasts in the oven. After the meat cools, cut into bite sized pieces or smaller, little chunks of meat
Chicken broth: Canned broth or bullion cubes in water. Lots of broth for the soup!
Celery: Cut up lots of celery into little pieces.
Onion: Cut up some onion into little pieces.
Real Butter: Saute’ the little pieces of onion & celery in the butter until soft. Don’t let the butter get too brown in the skillet.
Optional: Season with salt, thyme, and/or sage, while you saute.
Carrot: Cut tiny little pieces of carrot. Boil in water or cook in microwave until soft. The carrot mostly adds a little color to the chunks in the soup.
Canned green beans: (Optional) I add canned green beans diced into small pieces to the broth to add a bit more color and nutrition.
Noodles: Boil your favorite noodles in a separate pot of salted water. I use “Country Pasta”, Homemade Style Egg Noodles. Cook noodles ‘til soft, but don’t overcook. Add drained noodles to broth
Combine everything together in a roaster or soup pot. Lots of broth makes it soup! Salt to taste.

Mulligan Stew
submitted by J Cannon

1 Pound of Hamburger browned
1 can of vegetable soup with beef stock
1 can of “veg all” or mixed vegetables
1 can of slice potatoes
1 can of corn
1 can of peas
Drain each can of vegetable and add to hamburger. Add a can or two of water to mixture and let heat over medium heat on stove.

Crock Pot Cream Cheese Chicken Chili
submitted by J. Kotar

2 chicken breasts, still frozen
1 can Rotel tomatoes
1 can corn kernels, do not drain
1 can black beans, drained and rinsed
1 pkg. Ranch dressing mix
1 T cumin
1 t chili powder
1 t onion powder
1 8-oz pkg. cream cheese
Put the chicken in the crock pot. Top with the tomatoes, corn, the drained and rinsed beans, ranch dressing, cumin, onion and chili powders, stir to combine then top with the cream cheese. Cook on low for 6-8 hours, stirring one or twice to blend in the cheese. Shred the chicken into large pieces and serve over rice. Can also serve in tortillas or taco shells.

Split Pea and Ham
submitted by Jennifer Grefe

1 bag dried split peas
1 c. diced baby carrots
2 c. diced ham
2 - 3 chicken bouillon cubes
1 onion, mined
1/2 t. garlic powder
2 T. butter
salt
pepper
Boil peas, then bring to simmer for about 1 hour. Add onion, carrots, garlic powder and butter. Simmer until carrots are tender. Add ham, salt and pepper. Simmer another 1/2 hour. Print this post