MARKET STREET CLAM CHOWDER

1 c Potatoes, diced
1 c Celery, diced
1 c Onion, diced
1 c Green Bell Pepper, diced
1 c Leeks, diced (open layers when washing, assure no sand remains)
3/4 c Clams, chopped
3/4 T Ground Black Pepper
1-1/2 T Salt
3/4 T Whole Thyme
6 Bay Leaves
1 t Tabasco Sauce
3/4 c Sherry [or substitute 1/4 c Apple Cider Vinegar]
2 c Water
3/4 c Clam Juice
3/4 c Melted Butter
1 c Flour
2 quarts Half & Half

ROUX [This roux is a fabulous base for any cream sauce or soup!]
Combine melted butter and flour in oven-proof container
Bake at 325 for 30 minutes

In large saucepan, combine remaining ingredients EXCEPT Half & Half
Simmer until potatoes are thoroughly cooked
Stir in butter/flour roux into chowder and stir until thick. (Mixture will be slightly less thick than cookie dough)
Remove chowder from heat
Stir in Half & Half until blended
Heat to serving temperature, stirring occasionally
Serve immediately

I don't follow exact recipe amounts -- always add more potatoes and onions. I usually saute the onions before adding to other ingredients. This is a great crowd pleaser -- works well as main dish, and I use it regularly for buffet dinners. Enjoy!!

[Thank you Market Street Grill / Gastronomy Restaurants]

PASTA FAGOLI SOUP -- Compare to Olive Garden!

1 lb Ground Beef
1 lb Italian Sausage [I prefer all Ground Beef]
1 c Bacon, cooked and crumbled
14 oz Baby Carrots
1+ c Chopped Onion
1 c Green Bell Pepper, chopped
1-1/2 c Chopped Celery
1qt Tomato Juice or Homestock Tomato Soup
48 oz Diced Canned Tomatos with garlic and basil
2 cans Dark Red Kidney Beans [I substitute 1 can black beans]
1 can Light Red Kidney Beans
1 qt Chicken Stock -- add as needed to the thickness you want
2 T Basil
1T Oregano
7 cloves Garlic
Salt to taste
1 lb Dry Pasta

Optional:
1 can Black Olives

Saute onion
Cook beef and sausage until browned
Just throw in everything -- EXCEPT THE PASTA.
Simmer for 30 minutes or longer.
Add pasta, continue simmer another 20 minutes or until pasta is tender.

Serve with freshly grated parmesan cheese.

Makes a large pot. Will serve 12+ hearty appetites!

[Thanks to epicurious.com!]

Pat Nelson's Chicken Corn Chowder

3 chicken breasts, cooked and shredded
2 slices bacon, cooked and crumbled
1 small chopped onion
2 cans corn, undrained
dash pepper
1 tbl butter
1 can cream of chicken soup
1 1/2 cups boiling water
1/2 tsp salt
1 can evaporated milk
3 cups milk
1 tsp chicken base

1. Cook onions in bacon grease until transparent. Add the rest of the ingredients and cook until heated through. Put 1 tablespoon flour or cornstarch in a small amount of warm water and mix together; add to soup and cook util thickened.

Hamhock and Beans

My mother (Lillian Seedall) use to make this for us growing up. I don't have her recipe but I believe this to be close.

Ingredients:
2 cups dried Great Northern Beans
2 ham hocks
1 medium onion, roughly chopped
4 cups Water

1. Rinse beans. Place beans in crock pot, add water. Be sure water more than covers beans, add more water if needed. Add onions and ham hocks. Cover, cook on low for 6 -8 hours. When beans are tender, remove ham and remove bones, skin and fat. Shred remaining ham and add back to beans, stir and serve.

Clam Chowder

• 2 (8oz) minced clams
• 1 cup celery, chopped
• ¾ cup butter
• 1 ½ teaspoon salt
• ¾ cup flour
• 1 quart half & half
• 1 cup Onion, chopped
• 4 cups potatoes, diced
• 1 teaspoon sugar
• 1 teaspoon alpine touch
• ¼ teaspoon pepper
• 1 (8oz) cream cheese

1. In a large stock pot place onions, celery, and potatoes. Drain clam juice into pot over vegetables. Add enough water to cover and simmer. Cook over medium heat until vegetables are soft. Drain the water into bowl and reserve. In a large frying pan melt butter and add flour, salt, alpine touch and pepper. Cook for 2 minutes. Add half & half and continue to cook and stir until smooth and thick. Add clams and sugar.

2. Pour white sauce over vegetables add reserved water until desired thickness. Sliced the brick of cream cheese into pieces and place in pot. Heat through until cream cheese melts and serve.

Taco Soup

• 1 lb Hamburger
• 1 sm. chopped onion
• 1 pkg. taco seasoning mix
• 1 8 oz. tomato sauce
• 1 can corn (with juice)
• 1 can Black beans (with juice)
• 1 can Kidney beans (with juice)
• 1 28 oz. stewed tomatoes
• 1-2 T. sugar

1. Brown hamburger and onion, place in a large pot and add taco seasoning, tomato sauce, corn, black beans, kidney beans, stewed tomatoes & sugar.

2. Simmer for 2-4 hrs or cook in a slow cooker on low for 6-8 hrs. Garnish with tortilla chips, sour cream, cheese, avocado, and tomatoes.

White Chicken Chili

White Chicken Chili I call this a chili, but it's really a soup consistency. If you want it thicker, just reduce the amount of broth.

• 1 T Extra virgin Olive Oil
• 1 lb boneless chicken, cubed (about 3-4 boneless, skinless breasts)
• 1 medium onion, diced
• 3-4 cloves garlic, minced
• 2 cans Great Northern Beans
• 1 3.5 oz can green chilies
• 1/2 t cumin
• 1/4 t oregano
• 1/2 t coriander
• 1/2 t salt fresh cracked pepper
• 1 lime
• 1/2 C chopped cilantro
• 1 32oz box chicken broth
  

Condiments (in addition to the ones above):

• Sour cream
• Chopped cilantro
• Pepperjack or Jack cheese,
• shredded Avocado
• Tortilla Chips

1. In a large pot, heat olive oil. Add chopped onion and cook for about 2 minutes- just until it starts to become translucent. While onions are cooking, drain beans and rinse with cold water and set aside.

2. Sprinkle chopped chicken with a little salt and pepper and add to pot. Add garlic as well. Cook until there's no more visible pink on the chicken, probably 3-4 minutes.Then add green chills- along with all of the juices in the can. Add beans, cumin, oregano, coriander, salt, and a few turns of fresh cracked pepper. Stir to combine and with your spoon smash some of the beans up so it will thicken the broth. Then add chicken broth.

3. Bring to a boil and reduce heat to a simmer. Simmer uncovered for 10 minutes. Remove from heat and add the juice from one lime and the 1/2 C chopped cilantro. Add salt and pepper to taste. Ladle into bowls and top with sour cream. Serve with condiments. Makes about 8 cups of soup.

*Oh, and this freezes well. Sometimes I make a batch and when it cools I put single servings into zip-locks and pop them in the freezer. Makes a great quick lunch.

This recipe is from www.ourbestbites.com

EggPlant Soup

• 1 med onion
• 1 lb ground beef
• 1 med eggplant diced
• 1 clove garlic
• ½ c each carrot & celery
• 1 large can tomatoes
• 2 14oz can beef broth
• 1 tsp salt
• 1 tsp sugar
• ½ tsp each pepper & nutmeg
• ½ c uncooked elbow pasta
• 2 tsp parsley
• Grated Parmesan

1. Cook meat and onion. Add everything but macaroni, parsley and Parmesan. Cook 45 minutes. Add remaining three ingredients and cook 10 more minutes.

Lentil Soup-Yummy

• Small sweet onion, chopped
• 3 cloves minced
• 1C. fresh carrots sliced
• 2 T. real bacon bits
• 2 T. tomato paste
• 1 C. dry lentils rinsed
• 1/2 t. dries thyme
• 5 C. chicken or vegetable broth
• non-stick cooking spray

1. Spray a medium pot with non-stick cooking spray and warm over medium heat. Add the onion and garlic cooking for a few minutes until tender. Stir in the carrots and bacon bits. Continue to cook, adding the tomato paste. Stir and coat all the veggie with the paste. Add and stir in the lentil, thyme and broth.

2. Bring to a boil, stirring occasionally then reduce to a simmer. Continue to simmer for about an hour.

**This can be cooked in a Crockpot on low for 4-6 hrs.

Toasted Croutons

• 1 loaf French bread
• 1 (8 ounce) package of cream cheese
• 2 cups cheddar cheese, grated
• 1/2 lb butter
• 4 egg whites, stiffly beaten

1. Remove crust from French bread and cut into 1-inch squares. In double boiler, melt cheeses and butter. When creamy, fold in beaten egg whites. Mixture will have funny texture and look.

2. Dip cubes into mixture and place on a waxed paper lined cookie sheet and freeze. When frozen, place in a plastic bag and store in freezer.

3. To serve, bake frozen cubes at 450 degrees for about 8 minutes. Serve warm. Especially delicious when served with Creamy Tomato Basil Soup.

Creamy Tomato Basil Soup

• 1 medium onion, diced
• 1 stalk celery, chopped
• ½ cup butter
• 4 cups chicken broth
• 1 quart half & half
• ¼ cup fresh chopped basil
• 2 cloves minced garlic
• 2 cans crushed tomatoes
• 1 can (8 oz.) tomato sauce
• Salt & pepper to taste

1. In a large saucepan sauté onion, celery, and garlic in butter until softened (about 5 minutes). Add tomatoes (do not drain) and basil; bring to a boil; reduce heat to simmer. Cover and simmer for 30 minutes or until vegetables are soft.

2. Add chicken broth, tomato sauce, half & half, salt & pepper to taste. Heat through and serve.

Wendy's Chile

• 2 lbs ground beef
• 1 29 ounce can of tomato sauce
  
• 1 29 ounce can of kidney beans
• 1 29 ounce can of pinto beans
  
• 1 medium onion, diced
  
• 2 cans (2 ounces) diced green chilies
• 1 rib celery
• 3 medium tomatoes, chopped
• 2 teaspoon cumin
• 3 tablespoons chile powder
• 1 1/2 teaspoon pepper
• 2 teaspoons salt
• 2 cups water

1. Brown the ground beef in a skillet over medium heat.

2. Drain off the fat.

3. In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat.

4. Cook, stirring every 15 minutes, for 2 to 3 hours. (You may also cook in the Crockpot. Cook on low for 4 hours or high for 6-8.)