Good Eats

Okay.  So I guess I will blog a recipe since I can't think of anything else to write about today.


I opened up the trusty old "Family Favorites from the Cathedral in the Cornfield" cookbook which is from my "growing up" church.  If I'm not cooking something my mom made I'm usually using this book to guide my cooking.


Since it is fall you might want to try this yummy soup that is quick, easy and really delicious.


CHEDDAR CHOWDER


2 c water    
2 c diced potatoes
1/2 c diced carrots
1/2 c diced celery
1 can of corn
1/4 c chopped onion
1 tsp salt
1/4 tsp pepper


White sauce:
                           1/4 c butter
                           1/4 c flour
                            2 c milk
                           2 c cheddar cheese, shredded
                           1 c cubed ham


Combine water, potatoes, carrots, celery, onion, salt and pepper in large kettle.  Boil 10-12 minutes.  Meanwhile, in small saucepan make white sauce by melting the butter.  Add flour and stir until smooth (about 1 minute).  Slowly add milk.  Cook until thickened.  Add cheese to white sauce; stir until melted.  Add white sauce and cubed ham to vegetables that have NOT been drained.  Heat through.
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This recipe was shared by Sue Larson originally.  My mom is the one who turned me on to it a couple years ago.  I think she might be the one who added corn to the mix.  It is really good.  


Another soup I like to make is potato soup.  My kids actually love this (the ones who like potatoes that is).  My oldest son makes it for himself and shares it with friends.  He was home this past weekend and told me he made it for his boss's family.  Boss Wife happens to be a great cook and makes an excellent potato soup apparently.  Well, Nathan tells me that they loved this recipe and she liked how thick it was compared to her own soup.  So I guess you might like to try this one too.  


I took this from the same cookbook originally and then kicked it up a notch for my family.


So here is how I make it.  


POTATO SOUP


1 pound of bacon cut into 2 inch strips
6-8 large potatoes, peeled, diced
onion to taste
3 carrots, diced


    White sauce:
            1/2 cup butter
            3/4 cup flour
              4 cups milk
           cheese as you like it


Fry bacon (I usually add some garlic salt, pepper, and onion salt to the bacon while it cooks) in a pot until crisp; drain and set aside.  Pour out most of the bacon grease and leave about a teaspoon for flavor in the pot. To this, add the potatoes, onion and carrots.  Add enough water to cover vegetables.  Bring to boil and then simmer for about 15 minutes.  While veggies are simmering, melt butter in another saucepan.  Add flour and stir until smooth.  Cook about 1 minute.  Add milk all at once, blending until smooth.  This mixture will get thicker and thicker but it takes a few minutes so be patient!  Once thickened, add the mixture to the cooked vegetables.  (You can add more milk if you like thinner soup)  Add bacon back into the soup.  Now you are ready to serve it up with some yummy melted cheese added in.   


So, when the weather turns cold the rest of this week, maybe you can enjoy some hot, comforting soup.


Enjoy!