Author: QuiltLady

SWEET CORN SOUP
Avocado oil
7 ears sweet white corn, kernels removed
1 large leeks, whites only, chopped
1 small Vidalia onion, chopped
1 tablespoon sugar
2 teaspoons sea salt
1/2 teaspoon white pepper
4 cups chicken broth
1 cup + 2 tablespoons heavy cream
3 tablespoons water
3 tablespoons cornstarch
Juice of 1 lime

• In a large stock pot saute’ the corn, onion and leeks until translucent, 5 minutes or so.
• Add sugar and cook a few minutes more.
• Add stock and bring to a boil.
• Reduce heat and simmer 45 minutes or so.
• Add heavy cream and simmer 15 minutes more.
• Whisk together water and cornstarch until well blended.
• Add lime juice, salt, pepper and cornstarch mixture until well blended.
• Puree and strain.
• Enjoy.

1 Honey Baked Ham Bone
2 cups ham pieces
3 quarts water
1 small bag baby carrots, chopped
5 large stalk celery, leaves included, chopped
1 large Vidalia onion, chopped
2 cups split green peas
2 cups split yellow peas
1/4 cup barley
1/4 teaspoon marjoram
1/4 teaspoon basil leaves
1/4 teaspoon thyme
1/2 teaspoon sea salt
1/2 teaspoon lemon pepper & white pepper mix
1 bottle beer – Mystery ingredient

• In a large stock pot, bring ham bone* & water to a boil. Boil until the meat is falling off the bone, about 1 – 1 1/2 hours)
• Remove the bone and let cool enough so you can cut the meat off the bone.
• In the mean time add the carrots, celery, onion (4 cups total) and seasonings to the water and return to a slow boil for 45 minutes or until vegetables are tender.
• While the vegetables are boiling, rinse the peas and pick out any bad ones.
• Cut the ham pieces off the bone. Refrigerate the ham pieces and discard the bone.
• After the vegetables have cooked 45 minutes or until tender, add the peas and barley. Cook for another 1 1/2 hours.
• Add the beer and ham pieces back in and cook another 1 1/2 hours.

*I always save my honey baked ham bones after the meat is all cut off. I then freeze them and save them for future soups. I always get at least 2 cups of meat off when I boil the bone.

This makes a huge batch and I always freeze it in several batches (3-4) for future easy weeknight meals. In this case it will be a big batch when everyone is here at Christmas.

TODAY’S TRIVIA as heard by hubby on an old game show – Campbell’s soup used to fill the bottom of the bowl with marbles so the vegetables would be at the top giving the appearance of more vegetables in each bowl of soup. That trick was not done here – what you see is what you get.

SOUTHWEST CHICKEN ENCHILADA CORN CHOWDER
3 tablespoons butter
1 medium Vidalia onion, chopped
3 cups shredded chicken*
3 cups Green Giant frozen shoepeg corn
4 cups water
1 teaspoon Better than Bouillon Chicken Base
1/2 teaspoon sea salt
1/2 teaspoon white pepper
10 ounce can Old El Paso Red Enchilada sauce
1 cup long grain rice
2 cups heavy cream

• In slow cooker whisk together the water, enchilada sauce, bouillon, salt and pepper.
• Melt butter and saute onion until translucent. Transfer to slow cooker.
• Add chicken pieces and corn.
• Cook on low 3 hours.
• Add rice and cook 3 more hours.
• Add cream and heat through.

You haven’t wasted anything because it’s wilted and you have a super tasty soup. It makes 8 servings.

TOMATO SPINACH SOUP
1/2 (+/- to taste) pound baby spinach, washed
1/3 bag baby carrots, chopped
2 celery stalks, chopped
1 large sweet onion, chopped
2 teaspoons minced garlic, jar
2 cans diced tomatoes with herbs
1 pound ground beef, browned and drained
1 1/2 teaspoon salt
1 teaspoon pepper
1/2 teaspoon crushed red pepper flakes
1 teaspoon basil

• Toss all ingredients together in slow cooker.
• Cover and cook on high 4-5 hours.