Corn Chowder

  This recipe is my oldest son, Taevin's favorite! He asks for it all of the time and I don't mind making it because it's so easy to whip up and it's warm, comforting and perfect on a cold day.
   I found the original recipe here, but I've changed a few things and made it my own so here is my version of the perfect corn chowder.

Corn Chowder

     2 tablespoons chopped onion

     2 garlic cloves, minced

     2 tablespoons butter

     2-3 large russet potatoes, cubed

     1-2 large carrots chopped

     2 cups chicken broth

     1 can creamed style corn

     2 cans corn, drained (frozen is fine too)

     4 oz cream cheese cubed

     1 cup half & half or milk

     Salt & Pepper to taste

    

  In a large saucepan, saute the onion and garlic in butter until soft. Add the broth, carrots and potatoes and cook until potatoes are tender. Add corn, half & half, cream cheese and pepper. Simmer, uncovered, for 5 minutes or until warm and cream cheese is melted. 

  I like to add a little crushed red pepper flakes for a little kick but that's optional, and if you're feeling super ambitious this is also excellent topped with crumbled bacon.  

Note: If you need to add a little extra of chicken broth while the potatoes are cooking, do so. I've noticed that sometimes quite a bit of the broth evaporates while boiling.                         

Creamy Lemon Chicken Soup

  I have a few recipes that are staples at my house. The kind of stuff that when you make it, people gobble it up and ask for the recipe (yeah, it's THAT good).
  Well, this particular recipe that I'm about to share is one that I got while I was on my mission and it's one of my favs! In fact, every year I celebrate the coming of fall by making this soup, buying a new sweater and warming my pumpkin spice scentsy. I started this tradition several years ago because I'm so in love with the fall season.
  Anyway, my sister Jenny called today and asked for the recipe so I figured I'd share it with whomever might be interested. Enjoy!

Lemon Chicken Soup

12 C. Chicken broth

1/3 C. Lemon Juice

1/4 C Butter

1 Pint Heavy cream

12 oz. Bowtie pasta (or whatever you've got)

1 1/2 C cooked chicken

1 1/2 C. Sliced carrots

3/4 C. Chopped celery

1/4 C. chopped onion (optional)

1/2 C. Flour

1 1/2 C Water

In  a small saucepan combine and heat 1 cup of the chicken broth with lemon juice and butter. Set aside to cool and condense.

In a large pot combine remaining 11 cups of chicken broth, vegetables and pasta, boil until veggies are soft and noodles are cooked then add chicken.

Add heavy cream to lemon mixture and add to soup. Blend flour and water in the blender and add to soup. Season with a little Mrs. Dash and serve warm.

PS, the leftovers are just as good if not better that the first serving!