Soups and Breads

This was a smaller party so we did not vote on our favorites and everything was very tasty. 

Cheesy Potato and Corn Chowder

2 Tbs butter
1 cup chopped celery
1 cup chopped onion
2 (14.5 oz) cans chicken broth
3 cups peeled and cubed potatoes
1 (15 oz) can whole kernel corn (we like more corn so I usually add another can but it's totally up to you)
1 (4 oz) can diced green chilies (optional)
1 (2.5 oz) pkg country style gravy mix
2 cups milk (or 1 cup milk and 1 cup and 1/2 of cream for creamier soup)
1 cup Valveeta cheese

**if you want to add bacon to the soup, which is really good, then fry up about 6-8 pieces of bacon and drain on a paper towel. Then, instead of using the butter, fry up the celery and onions in the bacon grease and continue with the directions as normal. Really good!!**

Directions
In large saucepan, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.
Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
Stir in corn and chiles; return to boiling. Dissolve gravy mix in milk; stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted.

Note
You can also do one can of corn kernels and one can of creamed corn and that is tasty as well. Gives it a little sweetness with all the other salty. And also, make sure you get the gravy mix WITHOUT the sausage bits

Whole Wheat Bread Bowls

2 cups lukewarm water

1/8 cup active dry yeast
2 tablespoons honey
2 tablespoons olive oil
3 cups whole wheat flour
2 3/4 cups all-purpose flour
1 1/2 teaspoons salt
1 large egg, slightly beaten

Directions
In the bowl of an electric mixer fitted with a dough hook, add warm water, yeast, honey and olive oil, quickly mixing with a spoon. Let sit for 5-10 minutes until yeast gets foamy. In a separate bowl, measure out flour and salt.

Add in flour gradually with the mixer on low speed. Knead with the dough hook (I used the two lowest speeds for this) for 10-12 minutes, occasionally pulling the dough off with your hands and placing it back in the bowl. Remove dough from bowl (it will be sticky) and place it on a floured workspace. Knead it a few times by hand, adding a few sprinkles of flour until it's elastic and no longer super sticky. Oil a bowl with olive oil and place the bread in the bowl, flipping it to coat. Cover and set in a warm place (I set it on top of my oven, turned on) to rise for 1.5 hours.

Preheat oven to 425 degrees F.

After 1.5 hours, punch down dough and form into a large round, using more flour if needed to decrease the stickiness again. Cut the round into 4 equal pieces and roll them into balls. Place on a baking sheet, cover and let rise for 20-30 more minutes. Take the dough balls and roll them into tighter balls again, then brush each with beaten egg. Gently score the top of each loaf, then bake for 40-45 minutes, or until golden. Let cool completely, then using a serrated knife, cut a round out of the middle and fill with soup!

Note
The bread bowls in the picture are smaller than what the recipe calls for (for tasting purposes). If making smaller bowels cut baking time in half. 

Taco Soup

1 lb. cooked chicken breast (cut into bite-sized pieces)
48 oz. chicken broth
45 oz. (3 15oz. cans) Northern Beans
4 oz. mild diced green chiles
10&3/4 oz. cream of chicken soup
1/2 T. ground cumin
1/2 T. oregano
pepper

Combine all ingredients in a large pot and simmer for 30 to 45 minutes.
Serve with grated cheese, guacamole, fresh salsa, sour cream, and tortilla chips.

Tomato Basil Soup 

3 cups diced tomatoes with juice (you can use canned)

1 cup finely diced celery

1 cup finely diced carrots

1 Tbsp fresh oregano or 1 tsp dried

4 cups chicken broth

1/2 cup flour

1 cup parmesan cheese, freshly grated

1/4 tsp black pepper

1/4 cup vegetable oil

1 cup finely diced onions

4 Tbsp fresh basil or 1 Tbsp dried

1/2 bay leaf

1/2 cup butter

2 cups half and half, warmed (if you want you can use whole milk, evaporated milk instead…or even skim if you want to skinny it up)

1 tsp salt

1.  Heat oil in 4 quart soup pot.  Add celery, onions and carrots.  Saute 5 minutes.  Add basil, oregano, bay leaf, tomatoes, and chicken broth.  Bring it to a boil, reduce heat and simmer until carrots are tender (15 minutes).

2.  While soup simmers, prepare a roux.  Melt butter over low heat, add flour and cook, stirring constantly, 5-7 minutes.  Slowly stir in 1 cup hot soup.  Add another 3 cups and stir until smooth.  Add back into soup pot.

3.  Simmer, stirring constantly, until soup begins to thicken.  Add Parmesan cheese and whisk to blend.  Stir warmed half and half, salt and pepper.  Simmer over low heat 15-20 minutes, stirring occasionally.

- See more at: http://utah.todaysmama.com/2012/03/20/tomato-basil-parmesan-soup-in-the-slow-cooker-or-on-the-stove-top/#sthash.EsGW79PY.dpuf

3 cups diced tomatoes with juice (you can use canned)
1 cup finely diced celery
1 cup finely diced carrots
1 Tbsp fresh oregano or 1 tsp dried
4 cups chicken broth
1/2 cup flour
1 cup parmesan cheese, freshly grated
1/4 tsp black pepper
1/4 cup vegetable oil
1 cup finely diced onions
4 Tbsp fresh basil or 1 Tbsp dried
1/2 bay leaf
1/2 cup butter
2 cups half and half, warmed (if you want you can use whole milk, evaporated milk instead…or even skim if you want to skinny it up)
1 tsp salt 1.

Directions
Heat oil in 4 quart soup pot. Add celery, onions and carrots. Saute 5 minutes. Add basil, oregano, bay leaf, tomatoes, and chicken broth. Bring it to a boil, reduce heat and simmer until carrots are tender (15 minutes). 2. While soup simmers, prepare a roux. Melt butter over low heat, add flour and cook, stirring constantly, 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add back into soup pot. 3. Simmer, stirring constantly, until soup begins to thicken. Add Parmesan cheese and whisk to blend. Stir warmed half and half, salt and pepper. Simmer over low heat 15-20 minutes, stirring occasionally.

Note
It makes a lot, so sometimes I used 1-2 cups of chicken broth, and it still tastes the exact same. 
The same goes for the half-and-half; I'll sometimes substitute it for cream and it tastes equally good.