Soup for You!

It's 530 Monday morning, rainy and wet. The dog doesn't walk in the rain, so I have an open window here. Thanksgiving week, the weather is going to get cold and wet, a nice hot bowl of soup will get you through dinner and on to all the preparations for the big feast. I made two soups this past week, Bean with Ham and Chicken Corn Chowder for the Michigan game. The soup was a hit, football not so much. But we made the best of it and had a great time. Both soups can be completed in about 2.5-3 hours. Have a great holiday, and make a pot of soup to feed the family and relax!

Bean with Ham Soup

This is a great soup, and with all the Holiday hams out there, it's a great way to use the last of that ham!

1 ham bone with some meat on it
2 c. diced ham, reserved
1 1/2 c. diced onion
3/4 c. diced celery
3/4 c. diced carrot
1 qt. chicken stock
3 15 oz. cans Great Northern or Cannelini beans, drained and rinsed

In a soup pot put ham bone, onion, carrots, celery, chicken stock and enough water to just cover the bone. Bring to a boil then lower heat to a low boil for about an hour. Add the beans and the reserved ham and cook for another hour. Remove the ham bone and taste the soup for seasonng, adding salt and pepper if necessary. If you would like your soup thicker, mash slightly with a potato masher to release some starch. Eat and enjoy!

Chicken Corn Chowder

It's been a favorite for years at the restaurants and the last tailgate of the year. It's easy to make and so good to eat! Enjoy!

1 stick butter, divided in half
1 c. diced onion
1 c. diced celery
2 sweet red peppers, 1/4 inch dice
21/2 lbs potatoes, peeled and cut into 1/2" dice
2 qt. chicken stock
1 garlic clove, minced
1 tsp poultry seasoning
1/2 tsp. crushed red pepper flakes (more if you like)
11/2 lbs frozen corn
11/2 lbs diced cooked chicken (the meat from one rotisserie chicken)
1/2 c. flour
1 c. heavy cream

Melt 1/2 stick butter in soup pot. Add the onion and celery and cook for five minutes. Add the ingredients through the crushed red pepper, bring to a boil and then lower heat to a simmer. Cook for 1/2 hr to 45 minutes, until potatoes are soft. Add corn and chicken, cook another 15 minutes. In a saucepan melt the remaining butter. Add the flour, stirring until paste becomes golden and it smells "toasty". This is a roux. To the roux add three or four ladles of broth from the soup, stirring until smooth. Add this mixture to the soup and stir to prevent lumps. Allow soup to simmer for 15 minutes. Add the heavy cream, simmer another 15 minutes to combine flavors. Enjoy!


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