Clam Chowder

Yields: 6 servings

1 cup diced onions                                      

1 cup diced celery

2 cups diced potatoes

juice from clams

3/4 cup butter

3/4 cup flour

1 quart Half & Half milk product

1-1/2 teaspoons salt

1 teaspoon sugar

pepper to taste

2 cans clams, minced

      (can use 1 clam & 1 shrimp)

DIRECTIONS:

In a large pan, put the onion, celery, potatoes, and juice from clams.  Add water enough to cover.  Simmer until tender.   Add clams.

In a small saucepan, melt butter and stir in flour to make a paste.  Bring to a boil.  Slowly pour in Half & Half and stir to combine.  Pour the mixture in with the vegetables and seafood.  Add salt, sugar and pepper.  Simmer enough to blend flavors.

Recipe from my sister-in-law, Kristie Nicoll.

Tomato Soup w/Grilled Cheese Sandwich

Campbell's Tomato Soup, made just like the directions (my family loves this)
sandwich bread
medium cheddar cheese
croutons

We like to have open-faced grilled cheese sandwiches.  Slice the cheese and put on top of the bread.  We broil them in the oven until the cheese is bubbly.

We like to put croutons or cut up cubes of cheese into the tomato soup.

Debbie’s Ham Chowder

(Not her actual recipe.)

Yield: 6-8 servings (2 quarts)

 2 cups water

2 cups cubed peeled potatoes

1/2 cup sliced carrots

1/2 cup sliced celery

1/4 cup chopped onion

1 teaspoon salt

1/4 teaspoon pepper

1/4 cup butter

1/4 cup flour

2 cups milk

2 cups (8 oz) shredded cheddar cheese

1 can (16 oz) whole kernel corn, drained

1-1/2 cups cubed fully cooked ham

DIRECTIONS:

In a large saucepan, bring the water, potatoes, carrots, celery, onion, salt, and pepper to a boil.  Reduce heat; cover and simmer for 8-10 minutes or until vegetables are just tender.  Remove from the heat; do not drain.

In a medium saucepan, melt the butter; blend in flour.  Add milk all at once; cook and stir until thickened and bubbly.  Add cheese and stir until melted.  Stir into the undrained vegetables; return to heat.  Add corn and ham; heat through, stirring occasionally.

Recipe from Debbie Stevenson, Sand Springs Ward (2013).

Grandma Nicoll’s Chicken Noodle Soup

Nothing like homemade Chicken Noodle Soup, especially Grandma's.

This is not a picture of the actual soup.  Grandma shreds her carrots.

Serves 4-6

6 cups water

4 chicken breasts

1 teaspoon Lawry’s Salt

Celery Salt

Pepper

1 Bay Leaf

1 onion

1 cup of shredded carrots

2 Tablespoons. Wyler's chicken bouillon granules (add less in the beginning – don’t get too salty)

1/2 cup finely diced celery

2/3's bag (16 oz.) "Country Pasta" Homemade Style Egg Pasta (or homemade noodles)

DIRECTIONS:

In a large stock pot combine water, chicken and salt. Boil until chicken is cooked completely through. Remove the cooked chicken onto a plate to cool. Keep the broth. Cover the chicken with plastic wrap so it doesn't dry out. Refrigerate. At this point I like to strain the broth to get a nice clear broth for the soup and put it back into the stock pot.

Peel onion and chop into chunks. Combine 1/2 c. of water and onion in a food processor. Puree for 30 seconds, add to the chicken broth.  Add carrots, chicken granules and celery.  Bring to a boil, then add either homemade noodles or I use about 2/3's bag of the "Country Pasta" Homemade Style Egg Pasta. Cook the noodles until done, 15-20 minutes.

While the pasta is cooking, cut the chicken breasts into small bite-sized chunks. I like to break and tear it into chunks. If you need to add more liquid to the soup, either add a can of Swanson's chicken broth or water and season with more of the Wyler’s chicken bouillon granules to taste. Add bouillon granules and pepper to taste.

Recipe from Grandma Phyllis Nicoll.

Jackie’s Excellent Spicy Chili

This is a little on the spicy side, but excellent!!!

1 pound ground beef

1 cup onion

2 (16-oz.) can chili beans (Pinto Beans)

2 (8-oz) cans tomato sauce

2 (16-oz) cans Vegetable Juice – Spicy (4 cups)

1/2 teaspoon cumin

1/2 teaspoon pepper

3 Tablespoons chili powder

DIRECTIONS:

Brown the ground beef.  Drain grease and rinse.  Cook onions in the drippings from the ground beef.  In large pot add all the ingredients, including the beef and onions.  Heat and serve.  Can also be cooked in the slow cooker once the beef has been browned and onions cooked.

Serve with scones or Buttermilk cornbread.

Note: Jackie & Jeff Pack used to own a restaurant in Bountiful.  This was always a favorite and they always knew they would run out before the day was over.

Recipe from Jackie Pack - Sand Springs Ward

Things to do with leftover Chili:  Chili Cheeseburger, WalkingTacos (corn chips in bag), Chili StuffedRed/Green/orYellow Bell Peppers

Taco Soup

INGREDIENTS:
1 pound hamburger

1 medium onion, chopped

1 can kidney beans

1 can pinto beans 

1 package taco seasoning 

1 can corn

1 28-ounce can tomatoes

3 cups water

Add When Serving:

tortilla chips

cheese, shredded

olives

sour cream

DIRECTIONS:

In pot large enough to hold all the soup, brown hamburger, add onions and sauté until clear.  Add the rest of the ingredients and bring to a boil.  Simmer 30 minutes.  Serve with tortilla chips, shredded cheese, olives, and sour cream.

Calories: 2,364 calories per recipe divided by 10 cups = 236 calories per cup of soup

Recipe from Tina Francis, Country View Ward

White Chicken Chili

This recipe was served at a Sand Springs Ward Relief Society.  My friend, Cathleen Herbert, brought this and it was delicious!!  So glad she shared the recipe!!

Serves 4-6

INGREDIENTS:
4 boneless, skinless chicken breasts

2 T Oil & 2 T butter (to cook chicken in)

2 large onions, chopped

6 Tablespoons unsalted butter

1/4 cup all-purpose flour

3/4 – 1-1/2 cups chicken broth

2 cups Half & Half

1 teaspoon hot sauce

1-1/2 teaspoons chili powder

1 teaspoon cumin

1/2 teaspoon salt

1/2 teaspoon white pepper or regular pepper

3 (15.5 oz) cans white beans, drained & rinsed

2 (4 oz) cans mild green chilies

Optional garnishes:

white cheese (mozzarella)

sour cream

DIRECTIONS:

Cook chicken:  Heat a large skillet over medium high heat.  Put in some butter and oil.  Meanwhile coat the chicken with salt and pepper and maybe some chili powder.  Brown chicken in the skillet for five minutes or until nicely browned then flip and brown the other side until it is no longer pink inside.  Remove chicken from pan.  When chicken is cool enough to handle, shred it with a fork and set aside.

Sauté onions:  While waiting for chicken to cool, cook the onion in the same pan as you did the chicken, with 2 tablespoons of butter until softened.

Make roux:  In a heavy pot, large enough to hold all the ingredients, melt remaining 6 tablespoons butter over moderately low heat and whisk in flour to make a roux.  Cook the roux, whisking constantly, for 1-3 minutes (don’t let it burn).  Stir in the onion and gradually add the 3/4 cup of chicken broth and Half & Half, whisking the whole time.  Bring mixture to a boil and simmer, stirring occasionally, 5 minutes or until thickened.

Add remaining ingredients:  Stir in hot sauce, chili powder, cumin, salt and pepper.  Add white beans, chilies, and chicken. Cook over moderately low heat, stirring occasionally for 20 minutes.  Add more chicken broth to make it the thickness you would like. 

You can garnish with a white cheese and a dollop of sour cream.

Serve with Buttermilk cornbread.

Recipe from Cathleen Herbert, Sand Springs Ward.