Market Street Clam Chowder (Emlyn)

Clam Chowder-Market Street
(Serves 12)

Ingredients:

1 cup potatoes, diced ½ inch
1 cup celery, diced ½ inch
1 cup onion, diced ½ inch
1 cup green pepper, diced ½ inch
1 cup leeks, diced ½ inch
¾ cup chopped clams (canned or fresh)
¾ tablespoon coarse ground black pepper
1 ½ tablespoon salt
¾ tablespoon whole thyme
6 bay leaves
1 teaspoon Tabasco
¾ cup sherry wine (optional)
2 cups water
¾ cup clam juice (drained from canned clams or purchased separately in can)
¾ cup butter, melted
1 cup flour
2 quarts half-and-half

Method:

Combine melted butter and flour in oven-proof container and bake at 325 degrees for 30 minutes. In large saucepan, combine remaining ingredients except half-and-half. Simmer until potatoes are thoroughly cooked. Stir butter-flour mixture into chowder and stir until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in half-and-half until blended. Heat to serving temperature, stirring occasionally.

Serve immediately.

Squash Soup (Emlyn)

I use cooked frozen squash... It cuts out lots of prep time!

Ingredients
6 cups (about 2 large squash) seeded 2-inch wide chunks butternut squash
Melted butter, for brushing
1 tablespoon kosher salt, plus 1 teaspoon
1 teaspoon freshly ground white pepper, plus 1/2 teaspoon
3 cups chicken or vegetable stock
4 tablespoons honey
1 teaspoon minced ginger
4 ounces heavy cream
1/4 teaspoon nutmeg

Directions
Preheat the oven to 400 degrees F.
Brush the flesh of the squash with a little butter and season with 1 tablespoon salt and 1 teaspoon freshly ground white pepper. On a sheet pan lay the squash flesh side up. Roast for about 30 to 35 minutes or until the flesh is nice and soft.
Scoop the flesh from the skin into a pot and add the stock, honey, and ginger. Bring to a simmer and puree using a stick blender. Stir in the heavy cream and return to a low simmer. Season with salt, pepper, and nutmeg.

Taco Soup (Emlyn)

1 pound hamburger
1 packet Taco Seasoning
1 quart home-bottled tomatoes (undrained)
1 can kernel corn (undrained)
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed

cheese, sour cream, guacamole, tortilla chips

Brown hamburger in large pot. Drain grease and stir in taco seasoning. Add tomatoes, corn, black beans and kidney beans. Serve warm with cheese, sour cream, guacamole and tortilla chips. This recipe makes enough for 4-6 people with some leftovers. Water can be added if you need more servings or like a thinner consistency.

Parmesan Potato Soup (Shalene)

Ingredients:
4 med baking potatoes (about 2 lbs)
¾ cup chopped onion
½ cup butter
½ - 1 cup all-purpose flour
½ teaspoon dried basil
½ teaspoon seasoned salt
¼ teaspoon celery salt
¼ teaspoon garlic powder
¼ teaspoon onion salt
¼ teaspoon pepper
¼ teaspoon rubbed sage
¼ teaspoon dried thyme
4 ½ cups chicken broth
6 cups milk
¾ to 1 cup grated Parmesan Cheese
10 bacon strips, cooked and crumbled

Directions:
In a large Dutch oven or soup kettle over medium heat, sauté onion in butter until tender. Stir in seasonings. Gradually add broth, Stirring consistently.
Peel and cube potatoes add to broth mixture and simmer until potatoes are tender.
Add milk and cheese.
Mix flour with a little water. Add a little hot soup to keep flour from clumping and stir into soup for desired consistency; heat through.
Stir in bacon.

La Madeleine's Tomato Basil Soup (Emlyn)

From: Fort Worth Star-Telegram
Yield: 8 servings


4 cups chicken stock or Tomato Juice
4 cups Tomatoes (8-10) -- peeled, Cored
And chopped
Or
4 cups Canned whole tomatoes --Crushed
12 Fresh basil leaves -- Washed
1 cup Heavy cream
1/4 lb Sweet unsalted butter
Salt to taste
1/4 tsp Cracked black pepper -- Cracked

Combine tomatoes, juice and/or stock in saucepan.
Simmer 30 minutes. Puree, along with the basil leaves, in small
batches, in blender or food processor.

Return to saucepan and add cream and butter, while stirring, over low
heat. Garnish with basil leaves and serve with your favorite bread.