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Soups, Stews & Chowders

Cheesy Vegetable and Ham Chowder

Update: When I was asked to make a chowder for a local chowder contest, I immediately thought of this great chowder. It’s super easy, inexpensive, and super delicious and warming.

The minute the weather gets colder, I immediately think of soups and chowders. The other day I realized I had not posted one of my favorite chowders. This chowder is not only super easy to make, its super delicious! Anyone can make this! You basically cook the veggies. In a separate pan, make a roux (which is flour and butter whisked together), add some milk and cheddar cheese til all melted together. You add the cheese mixture to the veggies, add some creamed corn, some of the pre-packaged cubed ham, and you have got a hearty, weeknight, or weekend meal!

It kind of reminds me of a “beefed-up” cheesy corn chowder. So if you like corn chowder, try this recipe, you won’t believe how good it is! I based it on a Paula Deen recipe from one of her magazines. I can’t tell you how many recipes I have from Paula Deen that are fantastic! I’m going to do a special post on it one of these day’s so stay tuned!

Cheesy Vegetable and Ham Chowder
Author: A Foodie Affair
Prep time:
Cook time:
Total time:
Serves: 8
A thick, hearty, cheesy chowder, full of veggies, potatoes and ham. Sort of like a hearty corn chowder. Super easy to make.
Ingredients
  • 3 c. water
  • 3 potatoes, peeled and diced
  • 2 carrots, peeled and diced
  • 1 c. celery, chopped
  • 3/4 c. onion, chopped
  • 6 Tbsp butter
  • 1/4 c plus half of a 1/4 c. flour
  • 1/2 tsp ground black pepper
  • 3 c . milk
  • 3-1/2 c. shredded cheddar cheese
  • 3 c. cubed ham
  • 2 – 15 oz. cans cream style corn
Instructions
  1. In large stockpot, combine water, potatoes, carrot, celery and onion. Bring to boiling, reduce heat. Simmer, covered for 10 minutes.
  2. For cheese sauce, melt butter, stir in flour & pepper. Whisk, and cook slightly a minute or two (this just helps get the flour taste out). Whisk in milk all at once. Cook and stir over medium heat, until thickened and bubbly. Add cheese to sauce. Cook over medium low until cheese is melted.
  3. Add cheese sauce to vegetable mixture.
  4. Stir in creamed corn and ham, and heat through. Do not boil.

 

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Clam, Haddock & Scallop Chowder

Clam, Haddock & Scallop Chowder | afoodieaffair.com

 

This clam, haddock and scallop chowder makes good use of an y leftover fish from meals that you’ve had extra and froze for making chowder later.

I always have leftovers when we visit David’s Fish Market & Lobster in Salisbury MA! This is one of the best seafood markets around! No shortage of fish, clams, lobster, shrimp, you name it. I always purchase a pound of the frozen minced clams for making chowders. They keep in the freezer, and are always handy when you want to make a chowder. There is no worries of getting fresh fish when shopping here…everything’s fresh, and there is loads of selection.

This chowder can be made with all of the different fish, or any of them. The clam juice is better when made fresh, but I don’t always plan ahead. So I use Bar Harbor Clam Juice. It’s a good substitute for fresh when your in a pinch.

Clam, Haddock & Scallop Chowder | afoodieaffair.com

If you like a thicker chowder, make a roux by adding 2 Tbsp flour to the onion/fat mixture and cooking down a bit. Then add the liquids. The flour will help thicken the mixture.

Also, remember when adding the cold milk or cream to the hot mixture, temper the cold cream with a little of the hot liquid so the milk/cream doesn’t curdle when added. You want to add warm cream to the hot mixture. Curdled milk/cream doesn’t ruin the chowder, but it sure does make it look horrible!

This chowder is hearty, full of seafood flavor, and perfect for any Summer or Winter meal. You can replace or add any type of seafood, such as lobster, or any other white fish to this recipe. You can even add in a can of creamed corn! That’s what’s great about chowders. You use the same principal to make and add your own touch for ingredients.

Clam, Haddock & Scallop Chowder
Author: A Foodie Affair
Prep time:
Cook time:
Total time:
Ingredients
  • 4 slices bacon
  • 1 large onion, diced
  • 3 sprigs fresh thyme
  • 1 Bay Leaf
  • 3 large potatoes, peeled and diced
  • 3 – 8 oz. bottles clam juice
  • 1 lb container frozen or fresh minced clams
  • 4 -5 large scallops, cut into smaller pieces
  • 1/2 lb piece of haddock
  • 1-1/2 c. half and half
  • 1-1/2 c. milk
  • Salt & Pepper to taste
Instructions
  1. Fully cook the bacon to render the fat. Remove the bacon pieces and reserve the piece for garnish.
  2. Add one minced onion to the bacon fat, and saute until translucent , but not browned. If you want a thicker chowder, add 2 Tbsp flour to this mixture, stir in, and cook for about a minute or so.
  3. Add clam juice, and diced potatoes. Cook for approx. 5 minutes.
  4. Temper (warm) the milk and cream with some of the hot liquid mixture. Then add the milk and cream to the chowder. Cook on low another 5 minutes or cook until the potatoes are tender. Add clams, haddock, and scallops.
  5. Add thyme, salt and pepper and bay leaf.
  6. Cook on low for 10 minutes or so, until fish is cooked.

Clam, Haddock & Scallop Chowder | afoodieaffair.com

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Blog/ Front Page/ Home Page/ Soups, Stews & Chowders/ Valentine's Day

Chicken Soup with Heart

Chicken Soup with Heart | afoodieaffair.com

It’s pretty cold here this Valentine’s Day (minus 8 degrees this am)… so I decided to make a quick Chicken Soup. Chicken Soup is pretty popular in this house. I wanted it to be festive, so I recently saw a neat idea of cooking some lasagna noodles and with tiny heart shaped cookie cutters, cut heart shaped noodles out and dropped them in the soup. What a neat idea and it looked so nice…and perfect for Valentine’s Day…Chicken Soup with Heart!

As always I take the short cut to making the soup, cooking some boneless chicken breasts in some chicken broth. This time I had some precut sliced of carrots I use for stir fry, so I chopped them a bit and put them in the soup. I added some celery, half an onion , finely minced, and some peas. One of my favorite restaurants, Francesco’s in Hartford, CT, has the best chicken rice soup, and I swear the peas in it give it a unique flair. I removed the cooked chicken breasts, diced up, and put back into the soup. I also added a little granulated low sodium chicken bullion…it has a different balance of chicken flavor than the broth does.

Chicken Soup with Heart | afoodieaffair.com

After a very short time, you have the most delicious soup. Soup doesn’t have to be complicated to taste good. As a matter of fact, I much prefer the flavor of the shortcut recipe to the chicken with the bones recipe.

Try this any day for a special twist on chicken noodle soup. Your kids will love it, your sweetie, or just about anyone who tastes it will LOVE it!

Chicken Soup with Heart | afoodieaffair.com

 

Chicken Soup with Heart
Author: A Foodie Affair
Prep time:
Cook time:
Total time:
Ingredients
  • 3 Chicken Breast Halves
  • 3 carrots, peeled and sliced or diced
  • 3 stalks celery, sliced or diced
  • half of a medium onion, diced
  • 1/2 to 1 cup green peas, fresh or frozen
  • 3 – 15 oz cans chicken broth
  • 3 cups water
  • 2 Tbsp low sodium granulated chicken bullion
  • 2 Tbsp dried parsley
  • salt & pepper
  • Heart shaped noodles cut from cooked lasagna noodles
Instructions
  1. Place chicken breasts in broth, water and bullion in a stock pot.. Add carrots, celery, onion and peas, and cook until chicken is cooked, approx. 15 minutes. Remove chicken, cool and cut or shred into small pieces. Place back into soup. Cook until vegetables are tender. Add cooked noodles just before serving.
  2. Tiny soup noodles can also be added and cooked in the soup.

 

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Italian Wedding Soup with Chicken Meatballs

Wedding Soup with Chicken Meatballs | afoodieaffair.com

I’ve always made Italian Wedding Soup with meatballs made from Beef and Pork. Although the soup does taste unbelievable, I’ve always wondered how it would be with the meatballs made from Chicken instead.

So this weekend, I decided to make an Italian Wedding Soup with Chicken Meatballs since, once again, we’re having a snow storm and it’s freezing out.

I saw this recipe from the Barefoot Contessa that I pinned a while ago. I used Ina’s recipe for the Chicken Meatballs, but stayed with my basic recipe for Chicken Soup, which, in most cases, I don’t measure. I just throw this in, and throw that in, and it always comes out super delicious.

This time is no different. The soup was super delicious, and the meatballs were “out of this world”! And a lot better for you than the Beef meatballs!

Wedding Soup with Chicken Meatballs | afoodieaffair.com

The seasonings are perfect. I used Al Fresco Chicken Sausage with Red Peppers to mix in with the ground Chicken, which not only gave them great flavor, it gave the meatballs some great color in the soup.

I also varied the way Ina cooks the meatballs to put in the soup. She bakes them in the oven and then puts them in the soup. I never, ever bake or fry meatballs before putting into soups or sauces. I personally think it gives the soups or sauces a browned flavor, which is good in some things, but not in others. This is one of those “not in other” occasions in my opinion.

My husband’s grandmother was from Italy, and she always just dropped the uncooked meatballs right in to the hot sauce or soup. So I’ve always done it that way.

I like these Chicken meatballs so much I like them better than the Beef ones, and will make this my “go to” recipe for Wedding Soup!

Wedding Soup with Chicken Meatballs | afoodieaffair.com

Use a melon scooper to scoop out and roll slightly and drop into the soup. Viola! Soups done before you know it!

Italian Wedding Soup with Chicken Meatballs
Author: A Foodie Affair
Ingredients
  • For the meatballs:
  • ¾ pound ground chicken
  • ½ pound chicken sausage, casings removed
  • 2/3 cup fresh white bread crumbs
  • 2 teaspoons minced garlic (2 cloves)
  • 3 tablespoons chopped fresh parsley
  • ¼ cup freshly grated Pecorino Romano cheese
  • ¼ cup freshly grated Parmesan cheese, plus extra for serving
  • 3 tablespoons milk
  • 1 extra-large egg, lightly beaten
  • Kosher salt and freshly ground black pepper
  • Soup:
  • 1 Tbsp butter (substituting olive oil, as I did would work as well)
  • ½ cup onion, chopped (roughly 1 small)
  • ½ cup carrot, peeled and sliced into coins (roughly 2 carrots)
  • 2 cloves garlic, peeled and minced
  • 6-8 cups chicken broth
  • Salt and pepper for seasoning
  • 1 -2 Tbsp dried parsley
  • ½ cup acini di pepi (can use orzo)
  • 10 ounces frozen spinach, thawed
Instructions
  1. For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt, and ½ teaspoon pepper in a bowl and combine gently with a fork (if you have difficulty blending together, use a hand mixer for a minute to blend together). With a teaspoon, drop 1- to 1¼-inch meatballs onto a sheet pan lined with parchment paper. (You should have about 40 meatballs. They don’t have to be perfectly round.) Set aside until soup is hot and almost boiling, then drop into hot soup.
  2. For the soup: In a large stock pot, melt the butter. Add the onion, carrots, and garlic and cook until tender but not too soft, about 5 minutes.
  3. Add 6 cups of chicken broth and bring to a boil. Turn down the heat to simmer, cover, and cook for 30 minutes. Taste and add salt and pepper as needed.
  4. Drop in the meatballs and cook 15 minutes. Add acini di pepi and cook 5 minutes then add spinach. Cover and simmer for 30 minutes. If you need more broth, add the remaining 1-2 cups.
Notes
Although there are actual amounts here for the soup, you can add more or less of the ingredients to suit your tastes or needs. As long as you don’t omit any of the ingredients, it should taste just fine. [br][br]I rarely measure ingredients for soup.

 

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Beef Stew

Beef Stew | afoodieaffair.com

I received this great Stoneware Crock from my Mom for Christmas. I immediately thought Beef Stew. For years I’ve made beef Stew in the oven. I like it all kinds of ways, but in the oven is ten times easier, and you throw it in the oven and basically forget it. No browning ahead of time, just throw it in the heavy cast iron pot and let it do it’s thing. You noticed I said “heavy cast iron pot”. That’s because there is a world of difference in the finished product depending which pan you use to cook it in!

That’s why I was dying to see how it would come out in this Stoneware crock. I’ve made roast chicken before in Stoneware cookery, and it came out excellent. There’s something special about cooking in Stoneware. So, I thought I would give it a whirl.

Beef Stew | afoodieaffair.com
I just cut of veggies, the beef, threw in some seasonings, liquids, tapioca to thicken and cover. Done.

It came out beautiful. Loads of flavor, cooked perfectly, piping hot and delicious. This Stoneware is a keeper! 

Beef Stew
Recipe Type: Stew
Author: A Foodie Affair
Prep time:
Cook time:
Total time:
Ingredients
  • 3 red potatoes, peeled and cubed
  • 3 carrots, peeled and sliced
  • 3 stalks celery hearts, sliced
  • 1 small onion, chopped
  • 3/4 lb stew beef or beef tips
  • 1 Tbsp dried parsley
  • salt & pepper
  • 1/2 tsp dried basil
  • sprinkle of garlic powder
  • sprinkle of celery seed
  • half of a 15 oz can diced tomatoes
  • 2 – 15 oz cans low sodium beef broth
  • 3-4 Tbsp tapioca
Instructions
  1. Preheat oven to 350 degrees F.
  2. Put everything in the crock and mix together. Add 3 Tbsp tapioca. Cover and cook until everything is done, approx 2-3 hours. Keep checking stew while cooking. If stew seems like it too thin, add more tapioca. Can also thicken with cornstarch, or with nothing at all if you like it thinner. It’s really a matter of preference.

 

 

 

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Easy Wedding Soup

Wedding Soup | afoodieaffair.com

I saw this great Easy Wedding Soup recipe on the Chocolate Moosey blog, and it looked so delicious, I knew I had to make it. I’ve made this recipe twice now, and both times it came out DELICIOUS!

The ingredients for the meatballs are perfectly seasoned and proportioned!

This soup is so easy, you won’t believe it tastes so good. The most time consuming is the meatballs. And I try to make those ahead and freeze, so when you want to throw together a soup, it’s super quick.

Wedding Soup | afoodieaffair.com

I used the small 100 round stainless squeeze scoop to make the meatballs, and cut them in half and roll, to make small enough for the soup. The mixing together is nothing, and once the rolling is done, I throw them either in the refrigerator if using right away, or in the freezer for future use. If freezing, make sure to freeze separately on cookie sheets, and then once frozen, throw in Ziploc bags. Otherwise, they’ll all be stuck together.

Wedding Soup | afoodieaffair.com

Along with the chicken broth, I use some Herbox Sodium Free Chicken Granulated Bouillon in some water. I like the flavor of the Bullion along with the canned chicken broth. But, you could also use the chicken base diluted in water. Or you can use home made chicken stock which is preferred…if I only had enough time:)

Basically, once the meatballs are made, you saute the veggies, add the broth and boil. Add the meatballs. Cook slightly. Add the pasta and spinach, and you’re good to go.

Thanks Moosey, for a great recipe. I’ll keep this for years to come!

Wedding Soup | afoodieaffair.com

Wedding Soup
Recipe Type: Soup
Author: A Foodie Affair
Ingredients
  • Meatballs: (can be done ahead of time)
  • 1/2 pound ground beef
  • 1/4 cup onion, chopped
  • 1 clove garlic, peeled and minced
  • 2 Tbsp grated Parmesan cheese
  • 1/2 tsp salt
  • 1 Tbsp plain bread crumbs
  • 1/2 tsp dried basil
  • 3/4 tsp dried parsley
  • 1 egg
  • Soup:
  • 1 Tbsp butter (substituting olive oil, as I did would work as well)
  • 1/2 cup onion, chopped (roughly 1 small)
  • 1/2 cup carrot, peeled and sliced into coins (roughly 2 carrots)
  • 2 cloves garlic, peeled and minced
  • 6-8 cups chicken broth
  • Salt and pepper for seasoning
  • 1 -2 Tbsp dried parsley
  • 1/2 cup acini di pepi (can use orzo)
  • 10 ounces frozen spinach, thawed
Instructions
  1. Make the meatballs: In a large bowl, mix together the beef, onion, garlic, cheese, salt, bread crumbs, basil, parsley, and egg until combined. Shape into tiny bite-sized meatballs, roughly 1/2 inch in diameter. Place onto cookie sheets (or plates) and refrigerate until ready to use. Refrigerating will keep them from falling apart in the soup.
  2. For the soup: In a large stock pot, melt the butter. Add the onion, carrots, and garlic and cook until tender but not too soft, about 5 minutes.
  3. Add 6 cups of chicken broth and bring to a boil. Turn down the heat to simmer, cover, and cook for 30 minutes. Taste and add salt and pepper as needed.
  4. Drop in the meatballs and cook 7 minutes (longer if frozen*). Add acini di pepi and cook 5 minutes then add spinach. Cover and simmer for 30 minutes. If you need more broth, add the remaining 1-2 cups.
Notes
If you are not going to use the meatballs the same day you make them, cover them until you are ready. You can even freeze and drop them frozen into the soup. Just add a few more minutes to the cooking time.

 

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Creamy Tomato, Basil and Roasted Garlic Soup with Asiago Cheese

Tomato Soup with Roasted Garlic, Basil and Asiago Cheese

I love creamy tomato soup. What doesn’t sound good about Creamy Tomato, Basil and Roasted Garlic Soup with Asiago? When I saw this delicious soup, from Cooking Classy, I knew I had to make it. What a perfect way to make use of all those tomatoes from the Summer harvest!

I was a little skeptical of the amount of garlic in this soup, but if its fully roasted, it has a very sweet and mild taste unlike raw garlic. And it really adds depth to this soup. And of course, basil makes everything taste good, especially when paired with tomato. What’s not to like?

Tomato Soup with Roasted Garlic, Basil and Asiago Cheese | afoodieaffair.com
I made the recipe exactly as instructed, and the soup came out super delicious. But even with its deliciousness, I think I would tweak it a little. I thought the soup came out rather thick. And I thought I could use the Vantia canned tomatoes in heavy juice instead of the crushed tomatoes. Also, I used Half and Half and a little milk instead of the heavy cream. And, I used quite a bit more than the recipe called for.

I roasted the garlic for more like 45 minutes, because at 30 minutes it still looked a little under roasted. I wanted to be able to slide the garlic right out of the skin. That’s how you know it’s roasted to perfection. I also added a bit more sugar to taste, maybe 3 tsp instead of 1 tsp.

This soup is addicting. I heated some up the other morning to take pictures outside, and ended up eating tomato soup for breakfast! For some reason I couldn’t stop eating it! This is weird isn’t it?

White Double Handled Soup Crock | shopafoodieaffair.com

Take a look at these great Double Handled Soup Crocks from my store. They’re oven safe, so they’re great for French Onion Soup as well. Available in Cobalt Blue, Persimmon, Green, Red & White.

Creamy Tomato, Basil and Roasted Garlic Soup with Asiago Cheese
Recipe Type: Soup
Author: A Foodie Affair
Cook time:
Total time:
Delicious, thick and creamy Tomato Soup with Roasted Garlic and Asiago cheese.
Ingredients
  • 3 lbs ripe Roma tomatoes
  • 1-1/2 heads garlic
  • 3-6 Tbsp extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 1 (28 oz) can really good tomatoes with heavy juice
  • 1 (14 oz) can low-sodium chicken broth
  • 1-1/2 tsp salt
  • 1 tsp freshly ground black pepper
  • 2-3 tsp granulated sugar
  • 1/3 cup chopped fresh basil, plus more for garnish
  • 1-1/2 cup half & half or milk, or both
  • 4 oz. Asiago cheese, finely shredded
Instructions
  1. Preheat oven to 400 degrees. Bring a large pot of water to a boil. Meanwhile, cut pointed top off garlic bulb to expose the garlic. Place garlic in some heavy duty aluminum foil and drizzle with 1-1/2 tsp of olive oil. Seal up aluminum foil and place on a baking pan or dish. Bake garlic in preheated oven until soft, about 45 minutes. Remove from oven and set aside. Once water reaches a boil, carefully place tomatoes in boiling water and allow to boil just until their skins burst, about 3 minutes. Meanwhile fill a large mixing bowl with ice water. Once tomatoes have burst, immediately transfer to ice bath, and allow to cool about 30 seconds (or until they are cold enough for you to handle). Peel and dice tomatoes.
  2. Heat 3 Tbsp olive oil in a large enameled pot over medium-high heat. Once oil is hot, add diced onion and saute until soft, about 6 minutes. Add in diced tomatoes and their juices, canned tomatoes, chicken broth, salt, pepper, sugar, and basil. Peel and mince roasted garlic then add to soup. Bring mixture just to a boil, then reduce heat and allow to simmer uncovered for 45 minutes – 1 hour (you can simmer it up to an hour longer over low heat, just cover with lid after 1st hour). Puree soup with an immersion blender if desired (if you like it slightly chunky no pureeing is necessary), or process in batches in a blender, filling blender only halfway each time and removing cap in lid and covering with a dish towel (to allow heat to escape and prevent the blender from bursting). Stir in milk and/or half and half. Serve warm with fresh croutons, shredded Asiago cheese and sprinkle top with fresh basil.

 

 

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Chili and Cornbread in a Jar

I found this great idea for chili and cornbread on the Stone Gable Blog, and not only thought they were a great idea, I thought the chili recipe looked delicious!

Chili to me, is usually acidic, tomato-y sauce, and spicy. Period. This recipe clearly has the flavors of the peppers, onions and garlic, but it has a sweetness from the ketchup and chili sauce. I tasted it once everything was in the slow cooker and it was delicious before it even cooked together! Sweet and spicy…definitely had your taste buds singing. Delicious.

Then, the thought of the freshly baked cornbread atop this jar of yummy chili, I really couldn’t wait to dig it.

It was beyond delicious. What a great idea…everything in one jar! Perfect for picnics, game time, BBQ’s, tailgating, going to races, or Sunday’s with the family. This is a recipe you’ve gotta try!

Chili and Cornbread in a Jar | afoodieaffair.comChili and Cornbread in a Jar

Chili and Cornbread in a Jar
Recipe Type: Main Dish
Author: A Foodie Affair
Prep time:
Total time:
This is deliciousness all in a jar! Beautiful combination of chili and cornbread all in one!
Ingredients
  • 2 lbs lean ground beef
  • 1 large onions, peeled and chopped
  • 2 large cloves garlic, minced finely
  • 1 large green or red pepper, chopped
  • 1 large can of stewed tomatoes
  • 1 can Kidney beans or Great Northern beans, rinsed and drained (I combine the two)
  • 2/3 – 1 cup of ketchup
  • 1/2 -2/3 cups chili sauce
  • 2 Tbsp chili powder
  • 2 tsp ground cumin
  • salt and pepper
  • a sprinkle of taco seasonings from a packet
Instructions
  1. To make the slow cooker version, brown meat, onions and peppers. Add the ingredients in the slow cooker and cook for 8 hours on low, or 4 hours on high.
  2. Could also be made the same way on the stovetop.

 

Chili and Cornbread in a Jar | afoodieaffair.com

Take pint size widemouth Ball canning jars, and fill with chili about 1 inch to 1-1/2 inch from the top. Fill with a couple tablespoons of corn bread batter (I filled to the bottom rim of where the cap screws on). The original recipe called for 2 inches from the top. Although I did make exactly as the recipe said, I would adjust the depth of the cornbread to less because I thought I had to go through too much cornbread to get to the yummy chili. Plus it almost seemed that the bottom cornbread where it meets the chili didn’t seem completely cooked, even though the tops were nice and golden. So, for both of those reasons, I would put less cornbread next time.

Cornbread
Recipe Type: Bread
Author: A Foodie Affair
Prep time:
Cook time:
Total time:
Serves: 9
Delicious cornbread on top of chili or standing alone.
Ingredients
  • 1/2 cup butter, melted
  • 2/3 cup sugar
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 tsp baking soda
  • 1 cup white cornmeal
  • 1 cup flour
  • 1/2 tsp salt
Instructions
  1. Preheat oven to 400 degrees. Grease an 8 inch pan.
  2. In a large bowl, beat eggs and add sugar and combine. Stir in butter.
  3. Combine buttermilk and baking soda and stir into egg/sugar/butter mixture.
  4. In a separate bowl combine cornmeal, flour and salt. Add dry ingredients into wet ingredients in thirds.
  5. Pour batter into pan. Bake for 30-40 minutes until golden and a toothpick comes out clean when tested.


I used a boxed cornbread mix for this recipe. It’s always a quick alternative. I did make the recipe above separately, and it was very delicious. It is entirely up to you, which you use.

I baked the jars in a 375 degree F oven for approx 20 minutes, or until golden brown.

Chili and Cornbread in a Jar | afoodieaffair.com

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Deliciously Creamy Tomato Bisque

I felt like making a Tomato Bisque soup this weekend…winter just won’t let go this year. And I need the warm weather bad this year! So I decided to warm things up with this warm Tomato Bisque soup. I started my search on Google, and it quickly ended with this great soup I found from “A Farm Girls Dabbles” blog.

Tomato Bisque Soup - afoodieaffair.com
The ingredients in her soup just connected with me. And the soup had a little texture to it, which I like. I did give it a whirl with my immersion blender, as it looked a little too chunky to me as it was. I did still leave quite a bit of texture though, as I didn’t want it to be completely smooth. I used on the vine ripe tomatoes instead of the cherry tomatoes her recipe called for. I just thought that picking the tomato skins out of the soup would be easier with bigger tomatoes. This soup would be the perfect thing to make in the summer, when you don’t know what to do with all those tomatoes you’ve grown. The flavor of the peppers really comes through, and gives this soup a really deep flavor.

If you’re in the mood for a tasty, creamy Tomato Bisque soup, this is definitely one you want to try.

Deliciously Creamy Tomato Bisque
Recipe Type: Soup
Author: A Foodie Affair
Prep time:
Cook time:
Total time:
Serves: 10
Ingredients
  • 1-1/4 lbs. ripe tomatoes, halved
  • 1 large yellow onion, chopped
  • 1 red bell pepper, chopped
  • 3 large cloves garlic, minced
  • 1/2 c. unsalted butter
  • 2 Tbsp. olive oil
  • 1/2 c. finely chopped sun-dried tomatoes (packed in oil)
  • 1/3 c. chopped fresh parsley
  • 2 Tbsp. chopped fresh dill
  • 1 tsp. dried oregano
  • 1/8 tsp. red pepper flakes
  • 1 Tbsp. salt
  • 1 tsp. black pepper
  • 1 c. all-purpose flour
  • 6 c. low sodium chicken stock
  • 2 – 15-oz. cans diced tomatoes
  • 1 15-oz. can tomato sauce
  • 1/2 c. honey
  • 2 c. half and half (or could also use milk if desired)
Instructions
  1. In a stock pot over medium heat, sauté tomatoes, onion, pepper, and garlic in butter and olive oil until onion is soft and translucent.
  2. Add sun-dried tomatoes, parsley, dill, oregano, red pepper flakes, salt, and pepper.
  3. Cook for a couple minutes. Sprinkle flour over the mixture and stir until flour is absorbed. Cook for one more minute.
  4. Slowly add the chicken stock while stirring the mixture in the pot, to avoid lumps.
  5. Add diced tomatoes and tomato sauce, and stir to combine. Turn heat up just a bit, to medium-high, and cook until bisque thickens and just starts to boil.
  6. Then turn heat down to medium low to stay warm until serving. About 10 minutes prior to serving, stir in honey and half and half. Let bisque become thoroughly heated again before serving.

 

 

Beef/ Blog/ Home Page/ Soups, Stews & Chowders/ St. Patrick's Day

Corned Beef and Cabbage Soup

Every weekend in the cold weather months, I always make a soup. This great soup, chuck full of carrots, potatoes, leeks, cabbage and bell pepper, along with the delicious taste of corned beef, is surely  a tummy pleaser this time of year!. I saw this great Corned Beef and Cabbage soup from Skinny Taste, and thought it would be the perfect soup for this week, since it’s St. Patrick’s Day next weekend.


I never thought I’d be making Corned Beef anything, since I have never eaten it before. Actually, I have never associated Corned Beef as being Beef at all. Don’t ask me why..I realize the word Beef is in the name of the meat. I think because it is salt cured, it reminds me of a pork Picnic roast. Nonetheless, I have never really been a fan of a Boiled Dinner, or any of the type roasts similar to those. But I have to say, this soup was delicious, and quite a change from your basic chicken or beef soups.

Corned Beef and Cabbage Soup - afoodieaffair

Having said all this, I decided to break out of my old habits, and try this Corned Beef and Cabbage soup. Am I ever glad I did. What a tasty soup! They only thing I added was a little cubed yellow turnip. I had some leftover and thought it would be perfect in this soup.

Corned Beef and Cabbage Soup
Recipe Type: Soup
Cuisine: Irish
Author: A Foodie Affair
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
  • 2 tsp olive oil
  • 2 leeks, chopped (whites and light green only)
  • 2 cloves garlic
  • 3 medium carrots, chopped
  • 1 yellow pepper, chopped
  • 1 c. cubed yellow turnip
  • 1 lb lean corned beef brisket (yields 9 oz cooked)
  • 6 cups of water
  • 2 – (14-1/2 oz.) cans low sodium beef broth
  • 2 bay leaves
  • 1/4 cup chopped parsley, plus more for garnish
  • 1 small head cabbage, cored and chopped
  • 1 large potato, peeled and cubed
  • fresh pepper to taste
Instructions
  1. In a large pot or Dutch oven, heat oil over medium low heat. Add leeks and sauté until soft, about 4-5 minutes; add garlic, carrots and yellow pepper and sauté about 2-3 minutes.
  2. Add corned beef, peppercorns or seasoning packet that comes with the corned beef, bay leaves, parsley, beef broth and water; cover and bring to a boil. Simmer covered on low heat for 3 hours, until the meat becomes tender.
  3. Remove the corned beef, set it on a cutting board and shred with a fork. Return it to the pot then add the cabbage and potatoes, taste for salt and pepper and adjust as needed. Cook until the potatoes and cabbage are tender, about 45 more minutes.

 

 

Main Dishes/ Pies & Tarts/ Poultry/ Side Dishes/ Soups, Stews & Chowders

Chicken Hand Pies

Chicken Soup & Chicken Hand Pies - afoodieaffair.com

We are having a blizzard here this weekend, and I thought I would whip up a batch of chicken soup for the hubby who’s out plowing snow. Then I remembered I wanted to make some Chicken Hand Pies, similar to ones I pinned on Pinterest recently. So I made some chicken soup minus the noodles and then once the mixture was cooked, I took some out to thicken for my Chicken Hand Pies. Then I proceeded to add the noodles to the soup.

Chicken Soup
Recipe Type: Soup
Author: A Foodie Affair
Prep time:
Cook time:
Total time:
Serves: 8
A chicken soup rich in chicken and vegetable flavor, perfect soup for your soul.
Ingredients
  • 3 – 32 oz containers low sodium chicken broth
  • 3-4 chicken breast halves, boneless and skinless
  • 2 shallots, diced
  • 3-4 celery stalks, diced (I use tender celery hearts)
  • 4 huge carrots, cut in to very small pieces
  • 1 Tbsp dried parsley
  • 1 Tbsp dried celery flakes
  • 1/2 tsp-1 tsp celery seed
  • 1-2 Tbsp dried vegetables
  • salt & pepper
Instructions
  1. In a large soup pot add low sodium chicken broth. Rinse the boneless, skinless chicken breasts, and throw them into the soup pot. Add sliced carrots, sliced celery, some chopped shallots, dried parsley, dried celery leaves, celery seed, dried vegetables, salt and pepper.
  2. Let it cook on medium low for about an hour, or until chicken is cooked and vegetables are tender.
  3. If making Chicken Hand Pies, reserve about a quarter for the chicken filling.
  4. Add noodles to the rest for the soup. Cook soup til noodles are tender.


The soup turned out beautifully. Super tasty, and the chicken was ridiculously tender.

Chicken Soup - afoodieaffair.com
I started with Bell & Evans chicken. If at all possible, I don’t use any other brand. It’s more money, but well worth the extra cost. I hate rubbery, tough, tasteless chicken. And Bell and Evans is totally the opposite. This soup is easier than easy to make. I started with some low sodium chicken broth (I prefer Swanson, but any will do). I rinsed the boneless, skinless chicken breasts, and threw them in to the soup pot. Then I added sliced carrots, sliced celery, some chopped shallots, and dried parsley, dried celery leaves, celery seed, salt and pepper. Oh, and I added some of my favorite dried vegetables. I let it cook on medium low for about an hour, or until chicken is cooked and vegetables are tender.

Dried Mixed Vegetables

My Favorite Dried Mixed Vegetables


The I took some chicken soup out and set aside for the Chicken Hand Pies, and added some very fine soup noodles to the soup, and cooked a little further til tender. Viola, soup done!

Fool Proof Pie Dough - afoodieaffair.com

Fool Proof Pie Dough
Author: A Foodie Affair
Prep time:
Total time:
This pie dough is not only super easy, it is tasty and flaky. Perfect for turnovers, pies or squares.
Ingredients
  • 2-1/2 c. unbleached all-purpose flour
  • 1 tsp. salt
  • 2 Tbsp sugar
  • 12 Tbsp cold unsalted butter (1-1/2 sticks), cut into 1/4-inch slices
  • 1/2 c. chilled solid vegetable shortening , cut into 2 pieces
  • 1/4 c. vodka , cold
  • 1/4 c. cold water
Instructions
  1. Process 1-1/2 cups flour, salt, and sugar together in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 10 seconds (dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no un-coated flour). Scrape down sides and bottom of bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1 cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
  2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4-inch disk. Wrap in plastic wrap and refrigerate at least 45 minutes or up to 2 days.


Then I took the chicken mixture that I set aside, and thickened with a little cornstarch, and cooled and refrigerated. Then, I made my favorite pastry from Cooks Illustrated, and put in the refrigerator.

I rolled out the dough, and took a round 6-1/2″ bowl to use for the circles for the pies (you could make square, or any shape). I made four, but had some pastry left over so you can probably get 6 out of a double crust pastry recipe. In the center of the circle, I dripped about a tablespoon of thickened filling. I a little apprehensive about the thickness of the filling, so I added a sprinkle of quick cooking tapioca to thicken pies a little more, just in case. I took a little egg wash and went around the edge to be sealed, folded over and crimped with a fork. I pokes a couple holes in the tops and brushed with the egg wash. Place on a cookie sheet lines with a Silpat or parchment, and cooked at 425 degrees F for about 15-20 minutes, or until golden brown.

Even though you want to, let them cool to room temperature before cutting.

The recipe below may look a little daunting. It includes the recipes for the soup, the pie crust and assembly of the hand pies. It’s really very easy to make the soup, the crust and assembly of the pies which can all be broken up into separate tasks.

Chicken Hand Pies - afoodieaffair.com

These little pies are extremely delicious. What a wonderful idea for a “take and go” recipe for today’s busy families!

Chicken Hand Pies
Recipe Type: Main Dish
Author: A Foodie Affair
Prep time:
Cook time:
Total time:
Serves: 6-8
The little hand pies are an excellent way of getting a wholesome meal in to those “on the go” people in your family!
Ingredients
  • 1/4 of chicken soup recipe above (you don’t need very much for filling pies)
  • 1-2 Tbsp cornstarch
  • 4 Tbsp water
  • tapioca, quick cooking
  • 1 egg
  • 2 Tbsp water
Instructions
  1. Add the cornstarch and water and blend together. Add to heated chicken soup and cook until thickened. Add more if needed to desired consistency.
  2. Let cool and refrigerate until needed. It is much, much easier to use cooled filling when making the pies.
  3. Whisk egg and water together for egg wash.
  4. Remove dough from refrigerator and cut in half. Roll one half out between two sheets of parchment paper, with a little flour, to about a 8 to10 inch circle about 1/4 inch thick (don’t make dough too thin as the pies will be too flimsy). Cut 6-1/2 inch circles (I used the top edge of a bowl) and place circles on a baking sheet lined with a Silpat or parchment paper.
  5. Place a tablespoon of thickened & cooled chicken filling in to the center of each circle. Sprinkle with a little quick cooking tapioca, brush edges with a little egg wash, and fold over to form a half moon shape.
  6. Crimp edges together with a fork, and poke a couple holes with fork in the tops.
  7. Brush tops with egg wash.
  8. Refrigerate until dough is firm, about 30 minutes.
  9. Preheat oven to 425 degrees F.
  10. Bake in preheated oven for about 15 to 20 minutes, or until golden brown.
Notes
If you are just making the hand pies and not the soup, make a much smaller batch of soup for the filling (maybe one half boneless chicken breast, a carrot or two, same for celery and one shallot; maybe 32 oz. or 48 oz. chicken broth). You really don’t need very much for each pie.

 

Soups, Stews & Chowders

French Onion Soup


What do I think of at holiday time when it comes to soup? French Onion soup, hands down. I love the rich taste of the caramelized onions, red wine and rich beef broth. Top it with a thick piece of toasted crusty bread topped with ooey, goey melted Gruyere cheese, nothings better.

I always seem to make it for Christmas, but only occasionally make it for Thanksgiving. As not everyone likes French Onion soup, this year, I made two soups, to try and keep everyone happy.

There is nothing like French Onion soup, and this recipes is my favorite.

Ther Best French Onion Soup
Recipe Type: Soup
Author: A Foodie Affair
Prep time: 15 mins
Cook time: 2 hours 15 mins
Total time: 2 hours 30 mins
Serves: 12
Caramelized onions, red wine, and rich beef broth. Topped with crusty french bread and melted Gruyere cheese. Delicious.
Ingredients
  • 14 c. red, white & yellow onions, thinly sliced
  • 4 Tbsp extra virgin olive oil
  • 2 Tbsp butter
  • 2 garlic cloves, minced
  • 1 tsp salt
  • 1 tsp sugar
  • 1-1/2 c. red wine (or 2 c. red wine if not using the sherry)
  • 1/2 c. sherry
  • 6 Tbsp flour
  • 2-1/2 qt beef stock (or 4 qt all beef stock)
  • 1-1/2 qt chicken stock
  • 3/4 lb. Gruyere cheese
  • 1 – Baguette, cut in to thick slices and toasted
Instructions
  1. In very large heavy stockpot or dutch oven, over medium heat, add extra virgin olive oil and butter. When butter is melted, stir in sliced onions and garlic. Cook until translucent; about 10 minutes. Stir in salt & sugar and cook for about 45 minutes, or until caramelized and dark walnut color. Adjust heat to medium high and add wine and sherry stirring until reduced and slightly syrupy; about 1-2 minutes. Stir in flour and cook for 2-3 minutes. Add stock & cook on simmer for approx. 1-1/2 hours.
  2. When you’re ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Toast until lightly browned. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
  3. Ladle the soup in bowls and float several of the Gruyere croutons on top.
  4. You can also ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.
Notes

14 cups of sliced onions seems like a lot, but they will cook down to virtually nothing.

If you have a Mandoline or food processor with a slicing disc, to cut your onions, it will make the slicing of the onions a breeze.

Adapted from Julia Child’s “The Way to Cook”.

Nascar/ Soups, Stews & Chowders

Pasta E Fagioli – Race 8 of the Chase


Three more races to go. Its hard to believe an entire race season is just about over. Its hard to believe the “year” is about over! I’m sure the race teams feel a little differently, looking forward to a couple months rest before it all starts again!

It was great to see Dale Jr back again even though he placed 21st at Martinsville, after a pretty good run all day. But, a split second gamble is still a gamble…sometimes you win, sometimes you lose. And anyone who knows racing of any kind knows exactly that…sometimes it doesn’t come out the way you expect, Period. It was a great effort nontheless, and are proud of the 88 team and their efforts.

I look forward to the next three races, and going to Daytona for the Daytona 500 as always to start another year of racing!

This Pasta E Fagioli soup is the perfect thing for tailgating. It can be made ahead, put in Thermoses or even heated on the grille. Make sure not to add the pasta until serving to avoid soggy pasta. (Anyone who knows me knows I hate anything mushy, so that would totally ruin it for me)!

It is super easy to make, even a beginner could make this soup without any problem. Its perfect for dinner. Serve with a salad and hot, crusty bread.

 8th Race: Texas Motor Speedway

Pasta E Fagioli
Recipe Type: Soup
Author: A Foodie Affair
Prep time: 20 mins
Cook time: 1 hour
Total time: 1 hour 20 mins
Serves: 8
A hearty soup, rich in tomato, vegetables, and ground beef.
Ingredients
  • 1 c. Ditalini pasta or any other very small soup pasta
  • 1 lb ground beef
  • extra virgin olive oil
  • 1-1/2 c. diced or matchstick carrots
  • 1-1/2 c. chopped celery
  • 3/4 c. chopped onion
  • 1 large clove garlic, minced
  • 3 – (8 oz.) cans tomato sauce
  • 5 c. beef broth
  • 1 c. water
  • 1 – (15 oz.) can diced tomatoes
  • 1 Tbsp sugar
  • 1 tsp. dried basil
  • 1/2 tsp. dried oregano
  • Salt and pepper to taste
  • 1 – (15 oz) can Dark Red Kidney beans, drained and rinsed
  • 1 – (15 oz) can Great Northern beans, drained and rinsed
  • 1 – small zucchini, halved and sliced
  • Parmesan cheese
Instructions
  1. Heat a couple of tablespoons of olive oil in a large non-stick stockpot over medium high heat. Add ground beef and cook until completely cooked. Remove ground beef from pan, and set aside.
  2. Heat a couple more tablespoons olive oil in stockpot and saute carrots, celery and onion on medium high heat just beginning to cook, about 4 minutes or so. Add minced garlic and saute 1 minute longer.
  3. Reduce heat. Add tomato sauce, beef broth, water, canned tomatoes, sugar, basil, oregano, chili powder and cooked ground beef. Add salt and pepper to taste. Cover and simmer for 45 minutes.
  4. While soup is cooking, cook Ditalini or other pasta according to package directions. Drain, and cool on a cookie sheet. When cooled, add a little olive oil to prevent pasta from sticking. Put in a sealed container to add to soup when serving.
  5. Add Kidney and Great Northern beans and zucchini to soup, and cook 15 minutes or so longer, or until zucchini is cooked.
  6. Add pasta to each serving when serving. If all of the pasta is added to the soup, the pasta becomes slimy and absorbs all the liquid in the soup.
  7. Garnish with grated Parmesan cheese.

Winner of Race 8 of the Chase, Jimmy Johnson!

Soups, Stews & Chowders

Chili – Race 2 of the Chase


Yea! Race number 2 in the Chase just happens to be my home track! New Hampshire Motor Speedway! I’ve been going there for many years. New Hampshire and Daytona are the only tracks I have been to. And the tracks couldn’t be more different!  You know summer’s here when its the first race in New Hampshire. Much to the opposite, Fall’s around the corner come the second race. And then there’s Daytona… smack dab in the middle of February, just when I can’t wait to get out of the cold and snow, and escape to sunny Florida. The second race in Daytona is around the Fourth of July. We stay at Ocean Walk every time we go, right on the Atlantic Ocean. We’ve made some great friends there, and see them every time we go. Racing is a great sport. You get to meet great people from all over, what could be better?

I’m making Chili for the second Chase race. Its great to bring for tailgating, or if staying in the camping areas at the track! This is a great recipe, and can be made as hot or mild as you like.

Go Junior!

2nd Race: New Hampshire Motor Speedway

 

Chili
Recipe Type: Stew
Author: A Foodie Affair
This tasty chili is loads of beans, the delicious flavors of ground beef and sausage, and is packed with the deep flavors of chili.
Ingredients
  • 2 tablespoons olive oil
  • 1 large red onion, diced
  • 1 medium red bell pepper, diced
  • 1 medium yellow bell pepper, diced
  • 4 cloves garlic, chopped
  • 1 pound lean ground beef
  • 8 ounces Italian sausage, casing removed
  • 1/4 cup chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • One 4-ounce can tomato paste
  • One 12-ounce bottle beer
  • One 28-ounce can diced tomatoes
  • One 14-ounce can diced tomatoes
  • One 15-ounce can black beans, drained and rinsed
  • One 15-ounce can kidney beans, drained and rinsed
  • One 15-ounce can pinto beans, drained and rinsed
  • Shredded Cheddar, for garnish
  • Sour cream, for garnish
  • Chopped green onions, for garnish
Instructions
  1. Add the olive oil to a large Dutch oven over medium-high heat. Once hot, add the onions and peppers and saute until soft, about 4 minutes.
  2. Add the garlic and saute until just fragrant. Stir in the beef and sausage, breaking it up with the back of a wooden spoon, and cook until browned.
  3. Drain the beef mixture through a colander placed over a large bowl. Add the meat back to the Dutch oven and stir in the chili powder, cumin and oregano. Cook for about 2 minutes. Stir in the tomato paste into the beef; this will “toast” it and give the chili more flavor.
  4. Add the beer and stir up any browned bits on the bottom of the pan. Bring to a simmer, and then add the diced tomatoes and beans. Simmer on medium-low for 2 hours, stirring on occasion to keep the bottom from sticking.
  5. Top with shredded cheese, sour cream and chopped green onions before serving.

 

 

Winner of Race 2 of the Chase, Denny Hamlin!

Main Dishes/ Soups, Stews & Chowders

Lasagna Soup

Lasagna Soup
I have a farm stand locally that features 6 different soups a day. On a recent trip to Farmer Browns,  I bought a huge container of their Lasagna soup. I had it for dinner that night along with crusty bread. It hit the spot as it was a Sunday night, and I didn’t feel like making anything. I decided to try and make this soup. It was really easy, and came out very, very close to their soup.

Mafaldine Noodles

I use Mafaldine noodles which look very similar to lasagna noodles in smaller form.

Note: Start with a small amount of chili powder and taste as you go. The amount of heat in your soup is a matter of taste. If  you need more broth as it cooks, just add more chicken or beef broth.  Make sure to add cooked small macaroni right before you serve to the individual bowls. If  you add to soup, even at the end of cooking, it will blow up in the soup and take up all your broth.

Lasagna Soup

Lasagna Soup
Recipe Type: Soup
Author: A Foodie Affair
Prep time: 20 mins
Cook time: 1 hour
Total time: 1 hour 20 mins
Serves: 6
This delicious soup reminds you of eating Lasagna!
Ingredients
  • 1/2 lb. ground beef
  • 3 sweet Italian sausage links, cases removed
  • 3-4 carrots, peeled and cut in half lengthwise and sliced
  • 3-4 stalks celery, cut in half lengthwise and sliced
  • 1 medium onion, chopped
  • 6-8 large or 12 small mushrooms, halved and sliced
  • 1 (28 oz) can really good Italian whole tomatoes with juice, broken up
  • 1/4 tsp – 1/2 tsp chili powder
  • 1 tsp fennel seed
  • 6-8 leaves fresh basil, chopped
  • 1 tsp dried parsley
  • 1/4 tsp dried oregano
  • 1 tsp celery flakes
  • 2 cans chicken broth
  • 1 can beef broth
  • 1/2 can corn niblets, drained
  • 1/2 can white Northern beans, drained and rinsed
  • 2 small zucchini, cut lengthwise in to quarters and then into small chunks
  • 1/4 lb small macaroni, cooked and drained (I used Mafaldine to mimic lasagna noodles)
  • grated Parmesan cheese
Instructions
  1. In a large stockpot, brown ground beef and sausage.
  2. Add celery, onion, carrots and mushrooms. Cook 5 minutes or so, or until slightly soft.
  3. Add tomatoes, seasonings, and broth. Add corn, beans and zucchini.
  4. Turn down heat to low, and simmer until all vegetables are tender. Soup gets better the longer it cooks. Add more broth to soup if needed. Add macaroni to soup just before serving.
  5. Sprinkle with Parmesan cheese.
Notes

If soup is not being served all for one sitting, do not put the macaroni in the soup. Add macaroni to each serving when served. I just put my cooked macaroni in a sealed container, and add when serving. Otherwise the macaroni will blow up to gigantic proportions, and soak up all the liquid.

I use Mafaldine 5 noodles broken up before cooking to mimic lasagna noodles. Their ruffled edges look just like lasagna noodles.

 

Poultry/ Soups, Stews & Chowders

Chicken Pot Pie Soup


My husband and I were at one of our favorite restaurants, Red Blazer the other night, and my husband got Chicken Pot Pie soup. It smelled so good when brought to the table, just like chicken pot pie! They have such a great menu there, everything is made fresh, and lots of unique entrees to choose from. I decided to make the Chicken Pot Pie soup the next day, knowing I could make no problem with no recipe. Stews like that are right up my alley, and usually don’t need a recipe to make that sort of thing.

It came out beautifully. I think this soup will be my next best friend! It is super easy to make! I even made the puff pastry croutons they had on top, which really makes it! The puff pastry is soaked on the bottom with the delicious chicken stew/soup broth. Delicious!

Chicken Pot Pie Soup
Serves: 12
Ingredients
  • 3 – 32 oz containers low sodium chicken broth
  • 3-4 chicken breast halves, boneless and skinless
  • 2 Russet or red potatoes, diced in a small dice
  • 1/2 large onion, diced
  • 2-3 celery stalks, diced (I use celery hearts)
  • 4 carrots, cut in to very small pieces
  • 1/2 c. frozen green peas
  • 1/2 c. frozen corn
  • 1 Tbsp dried parsley
  • 1 Tbsp dried celery flakes
  • salt & pepper
  • couple sprigs of fresh parsley
  • 1 tsp celery seed
  • 1/2 c. heavy cream
  • 3 Tbsp or so cornstarch
  • 1 sheet frozen puff pastry, thawed
Instructions
  1. Cook chicken in chicken broth in a large stockpot on medium heat on top of stove. I also threw in a whole carrot, celery, and half an onion for flavor, to be discarded after cooking chicken. Cook approx. 20-25 minutes until chicken is cooked.
  2. Remove vegetables and chicken. Shred chicken and put back in to broth. Add remainder of vegetables, herbs, salt & pepper and parsley (if you have it).
  3. Cook soup until vegetables are tender, approx. 45 min or so.
  4. Add heavy cream soup (make sure to add a little hot soup to the cream at first to temper the cream; then add to the soup).
  5. Mix the cornstarch with a little water, and add to soup to thicken a little. Do this a little at a time until it is thickened to your desired consistency. Soup will thicken more when cool, so less is more.
  6. Preheat oven to 400 degrees F. Cut puff pastry into small bite sized pieces, and place on a baking sheet. Bake for 10 minutes or so, until golden.
  7. Add to the top of soup right before serving.
Notes

Puff pastry croutons tend to get soggy very quickly. Although they taste excellent soaked in to the chicken broth, they do get soggy quite quickly.