Cheesy Vegetable Chowder

I have been waiting for fall since Spring.  As I get older it becomes more and more of my favorite season.  When I was younger I loved summer...but I'm over that.  

I love the cool crisp weather and being able to bundle up in a hoodie.  I love all of the beautiful colors and smells that autumn brings.  I love ALL things pumpkin, and now I love soups and chowders!  This week I believe fall has arrived.

The weather change has been wonderful!  However, going from 90 degrees to 70 degrees in a day has caused major allergies.  My husband and I have caught the crud!  So I was FINALLY able to have an excuse to start my chowder addiction.  Horrible excuse though lol.

This Cheesy Vegetable Chowder definitely got us hooked!  I have made three huge batches of it in two days!  Yes, it's that good!  It's full of broccoli, potatoes, celery, carrots, mushrooms, and more!  So yummy I couldn't have just one bowl!!

My husband got sick right before I did so I decided to try this out. He and the girls ate it all before I was able to get a full bowl.  The next day I got sick and begged for him to learn to make it for me.  He wasn't going for it :(  So....I went to the store and made it myself.  It was worth every bit of the Wal Mart chaos!  Now, I have some to freeze for next time! Woop! Woop!

Cheesy Vegetable Chowder

By: Crystal Barrett

August 14, 2014

About 8 servings                                                          (Click here to Print)

Ingredients 

6 tbsp unsalted butter

1/2 an onion - yellow - finely chopped

1 cup finely chopped carrots

1 cup or 1 stalk finely chopped celery

1 package sliced baby bella mushrooms

3 cloves minced garlic

2 peeled and chopped potatoes

4 cups Swanson chicken broth

1 1/2 tbsp flour

1/2 c water

2/3 c milk

2 cups finely chopped broccoli

2 or more cups of shredded sharp cheddar cheese

Directions 

-  In a huge pot, melt butter on medium heat.

-  Add onions and garlic.  Saute until onions are transparent.

-  Add celery, carrots, and mushrooms to the pot.  Stir occasionally and saute until carrots and celery is tender.

-  Add the chopped potatoes and then the chicken broth to the pot.  Bring to a boil.  Let boil for about 15 minutes or until potatoes are tender and can be easily stuck with a fork.

-  In a small bowl mix flour with the water.  Add this mixture to the pot.  This should thicken up the chowder within a few minutes of simmering.

-  Add milk and broccoli and simmer until the broccoli is tender.  This only takes about 5-7 minutes.

-  Take the pot off of the heat and add cheese.  Stir well and serve.

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Chicken Pot Pie

 


I love "country" food.  Is that even a thing?  I consider country food warm... and sometimes smothered in gravy or fried ;)  It comforts me in this cool and rainy weather we have been having lately.

Last night was all about warm and comforting chicken pot pie!  I hate to brag but....it's always delicious! :p  Better than Banquet! haha!  Pretty fast too which I love!

My grandma has been dying for me to give her the recipe so she can try it. .. so this one is for her :)
I love you Grandma!! I hope you love it!

  .

Chicken Pot Pie

By: Crystal Barrett

Makes about 5-6 servings

Ingredients 

3 tbsp seasoning (I use Butt Rub...yes, it's a real thing :p )

2 tbsp olive oil

1/3 cup butter

1/3 cup all purpose flour

1/4 tsp pepper

1/2 tsp salt

1/3 c diced onion (optional)

1 3/4 c chicken broth OR 1 can

2/3 c milk

2 can mixed veggies

2-3 chicken breasts

2 pie crusts (from your own recipe or 1 box of already made)

Directions 

Cut chicken breasts into strips.  Season.

Put a medium sized skillet on medium heat on the stove.  Lightly cover bottom with olive oil.  When hot put the chicken strips in.

Turn once and cook until done in the center.  Chop into cubes or shred with a mixer...which ever way you like it best.

Pre heat your oven to 450 degrees

Go ahead and get all of your ingredients together because once you begin the broth mixture it goes pretty fast.  Above I have already seperated what you need to put together :)

In a large saucepan, melt butter over medium heat.

Stir in flour, salt, and pepper (and onion if you choose to use one)

Cook stirring constantly until bubbly.

Remove from heat and stir in broth and milk.

Put the saucepan back on the burner and heat to boiling.  Be sure to constantly stir.  It will begin to thicken.  Boil and stir for 1 minute.

Stir in the chicken and canned vegetables.  Remove from heat.

Roll out your dough and cover the bottom and sides of your dish with the first layer.  I either use a 9x9 glass dish or this round deep dish.

Pour the mixture into the dish on top of the dough.  Cover with second layer of pie crust.  be sure to make a hole or two for the dish to vent or else it went make a huge bubble.

Bake about 30 minutes or until crust is brown and flaky.  Let cool for a few minutes because this dish is very very hot!

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Chicken Vegetable Noodle Soup #SundaySupper

Warm.  Flavorful.  Kick of spice.  Comforting.

For those of you that have had Brunswick Stew know exactly what I am talking about!

Brunswick Stew can only be found in my home town (from what I have found anyways) and seems to only be sold from church fundraisers!  Everyone I know stocks their entire deep freezer up with this stuff when it is being sold to hold on to through the rest of the year.

While living in Jacksonville, this is one of the things I missed the most.  I got sick twice while there and craved for this stew so bad!  I couldn't find it anywhere!  So the moment I moved back..low and behold...my grandma had some in her freezer she pulled out for me :)

All better!

For those that know me, unless it is soup from Olive Garden or Brunswick Stew, I am not a soup lover at all!

But....

I found out an easy and fast way to make Brunswick Stew!  Better yet...I found a way to make the "stew" into "soup"!

Woohoo!  No more waiting until December!  Which was fantastic because I got sick this past weekend and needed this!

WIN!

Usually it doesn't have noodles...but I LOVE pasta and want noodles in almost everything I make haha.

  .

Chicken Vegetable Noodle Soup

By: Crystal Barrett

Ingredients 

2 tbsp olive oil

1 large chopped onion

1 - 28 oz. can crushed tomatoes

2 medium cooked chicken breasts (cut into chunks)

1/2 tsp cayenne pepper

1 small bag lima beans

1 can drained corn

1 can green beans (optional)

8 oz. boiled elbow noodles (optional)

1/2 c ketchup

tomato juice

Directions 

Start off by sauteing onion in olive oil in a huge pot over medium high heat until they are translucent.

Add tomatoes, chicken, cayenne pepper, and lima beans.  Cook for 2 minutes on medium heat then reduce to simmer for about 25 minutes.

Add yellow corn, ketchup, and cooked noodles (if desired).  Add tomato juice to desired thickness.

Heat another 5 minutes.

Serve and feel better :)

P.S.  There may be a lot of Chicken Vegetable Noodle Soup left..but don't fret!  It is freezable!  Just put them in Glad containers and stick in the freezer.  Pull out on a cold night when you are sick or don't want to cook, stick in the microwave, and voila!

 

The #SundaySupper family will be digging out their stock pots and slow cookers to serve up these amazing soups:

Do The Chicken Dance (chicken {or other poultry} soups)

•  Chicken Tortellini & White Bean Soup at Flour On My Face
• Chicken Gnocchi at Dinners, Dishes and Desserts
• Chicken Cheese Soup by There and Back Again
• Chicken Tortellini Soup by Country Girl In The Village
• Chicken Soup with Leeks, Onions and Fennel by Shockingly Delicious
• Family Style Tablescape featuring Chicken Tortilla Soup by An Appealing Plan
• Yucatan Chicken Lime Soup (Sopa de Lima) by The Weekend Gourmet
• Chicken Meatball, Spinach and Orzo Soup from  Gourmet Drizzles
• Ground Turkey Soup at The Messy Baker
• Cheesy Chipotle Chicken Sausage Chowder by Cupcakes and Kale Chips
• Turkey Meatball Soup by Basic and Delicious
• Chick-Fil-A Chicken Noodle Soup by Family Foodie
• Chicken Vegetable Noodle Soup at Cupcakes and Pearls

Where’s The Beef (Beef Soups)

•  Chili with Black Beans by That Skinny Chick Can Bake
• Vegetable and Beef Soup by Supper For a Steal
• Swabian Beef Spaetzle +1 Soup (Gaisburger Marsch) at Galactosemia in PDX
• Bacon Cheeseburger Soup by Small Wallet, Big Appetite
• Beef Pho Soup by No One Likes Crumbley Cookies
• Frijol con Carne by MarocMama
• Pho Bo (Vietnamese Beef and Noodle Soup)  by Neighborfood

Pass The Pork. Please (Pork or Sausage Soups)

•  Healthy Bean and Sausage Soup by Momma’s Meals
• Smoked Sauage and Wild Rice Soup at Mama, Mommy, Mom
• Louisiana Caldo by Catholic Foodie
• Sweet potato and spanish chorizo soup at My Cute Bride
• Soft Tofu Soup (Soondubu Jjigae) by Hip Foodie Mom

Under The Sea (Seafood Soups)

•  Shrimp Miso Noodle Soup at Pescetarian Journal
• Szechuan Fish Soup by The Urban Mrs.
• New England Clam Chowder at Cindy’s Recipes and Writings
• Hearty Okra Shrimp Gumbo Laced with Coconut Oil by Sue’s Nutrition Buzz
• Bacon and Shrimp Bisque at Big Bear’s Wife
• Lobster Bisque for Two by Peanut Butter and Peppers
• Chinese Fish Maw Soup by My Trials in The Kitchen
• Thai Curry Coconut Mussel Soup by Noshing With The Nolands

Eat Your Veggies (Chock Full o’ Vegetables Soups)

•  Not-So-Mini-Strone at The Army Foodie Wife
• French Onion Soup by The Girl in the Little Red Kitchen
• Spicy Sweet Potato and Corn Soup at Magnolia Days
• Creamy Cheddar Potato Soup at Daily Dish Recipes
• Rather French Onion Soup by What Smells So Good
• Broccoli Cheddar Soup by Hezzi D’s Books and Cooks
• Cream of Ancho Chile Soup from La Cocina de Leslie
• Pasta e Fagoli Soup at Cravings of a Lunatic
• Miso Soup by Crazy Foodie Stunts
• Vegetable Consommé with Semolina Dumplings – Grießknödel at Masala Herb
• Vegetable Medley Soup with Broccoli and Leeks at Chattering Kitchen
• Yamato Soup at Cooking Underwriter
• Smoky Kale and Tomato Soup with Garlic Croutons by The Wimpy Vegetarian
• Coconut Corn Chowder at Mangoes and Chutney
• Make Your Own (Gluten Free) Condensed Cream of Mushroom Soup at The Meltaways
• Ital Carrot & Sweet Potato Soup at The Lovely Pantry
• Chunky Vegetable and Barley Soup at Curious Cuisiniere
• Corn Soup with Crispy Tortilla Strips at Ninja Baking
• Jalapeno Beer Cheese Soup by The Hand That Rocks The Ladle
• Wild Mushroom Soup at Food Lust People Love
• Tomato Basil Soup with Cous Cous at Ruffles and Truffles
• Creamy Carrot Soup at Cookistry
• Vermicelli Soup by Damn Delicious
• Country Split Pea Soup with Bacon and Potatoes at girlichef

Some Don’t Like It Hot (Chilled Soups)

•  Chilled Strawberry Soup at Juanita’s Cocina
• Bread and Tomato Soup – Gazpacho Style at Vintage Kitchen Notes

Of course once you have seen all of the recipes for the day, you’ll not want to miss our  #SundaySupper conversation on twitter each Sunday. 

We tweet throughout the day and share recipes from all over the world. This week we will be sharing out special soup recipes!

Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun.

Follow the#SundaySupper hash tag and remember to include it in your tweets to join in the chat.

Don’t forget to check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Join us Around the Family Table this Sunday at 7pm Eastern Time and share your favorite soup, stew, chowder or bisque recipes with us!

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