Tuesday, March 15, 2011


My mom made these three soups a couple of Sunday's ago, and they were each so dang good.  They are easy too.  Enjoy!

Mimi’s Corn Chowder

3 slices bacon, crisp and crumbled
¼ c. onion, chopped
2 cans cream corn
1 c. chicken broth
1 pt light cream(whipping)
6 saltine crackers, crushed
1 c. shredded Cheddar cheese
16 oz pkg frozen diced potatoes
Salt and peper to taste

Mix all ingredients together in slow cooker.  Cover and cook on low setting for 3 to 4 hours.  Serves 4 to 6

Chicken Noodle Soup

Boil 3 chicken breasts until completely done. (1-1 ½ hrs)
Strain the liquid and wash out pan.  Return liquid to pot.  Add chicken bouillon cubes (4 or 5) to taste.  Add chopped celery, onion and carrots.  Cook until tender.  Add one can of cream of mushroom soup.   Add cooked noodles.  Shred the chicken and add to soup.  Flavor with salt and pepper to taste.  

Seven Hour Stew
2 pds stew meat
Carrots, potates, celery, onion, etc
Tomato sauce  I buy the big cans
3 tab sugar
2 tab tapioca pudding (dry)

Mix together.  Use enough tomato sauce to cover meat and vegetables.
Bake 350  6-7 hours

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