Chunky Turkey Barley Soup – Turkey Carcass Soup

I just love barley and I really love this Chunky Turkey Barley Soup! I frequently make homemade stock using the leftover holiday turkey. I made the turkey stock over the weekend so this soup was perfect timing for it.

I did use garlic cloves not garlic powder. But I didn’t skip the Better Than Bouillon Chicken Base. It adds so much to this soup.

Don’t skip adding the turkey meat either. Extra meat along with the barley makes the soup nice and hearty!

A steaming bowl of this turkey barley soup takes the chill out of winter. I originally made this turkey barley soup as a way to use Thanksgiving leftovers. Everybody agrees, however, that it’s just too good to serve only once a year!

So, since I don’t cook turkey that often, I will be subbing chicken. I don’t think anybody will know the difference!

It makes a really hearty meal with homemade bread.

Be sure to Like Foodgasm Recipes on Facebook for more great recipes.

Chunky Turkey Barley Soup
Ingredients
  • 1 turkey carcass
  • 4 stalks celery sliced
  • 3 carrots thinly sliced
  • 1 small white onion chopped
  • 1 teaspoon garlic powder
  • 1/4 teaspoon dried rosemary
  • 1 1/2 cups pearl barley
  • salt and pepper
  • 2 tablespoons Better Than Bouillon chicken base
Instructions
  1. Place the turkey carcass in an Enameled Cast Iron Dutch Oven and completely cover with water.
  2. Bring to a simmer and simmer for 6 hours or more until the meat completely falls off of the bones, replenishing the water as it evaporates.
  3. Add the celery and cook 2 hours more. Allow the stock to cool. Strain the stock and remove bones and gristle.
  4. Add extra turkey if desired into the Dutch oven. Add enough water to fill the Dutch oven up to where it was when the bones were still in it.
  5. Reheat the stock and add carrot and spices and simmer for an hour. Add Better Than Bouillon Chicken Base.
  6. Add the barley and cook for about an hour or so.
  7. Serve hot with Parmesan cheese if desired.
Recipe Notes

You can freeze leftovers and reheat.

Up Next:

Classic Green Bean Casserole – Campbell’s Struck Gold!

Be sure to Like Foodgasm Recipes on Facebook for more great recipes.

Turkey Soup With Rice – Turkey Carcass Soup

Make this healthy Turkey Soup With Rice and turn your leftover Thanksgiving turkey carcass into a super comforting.

Making the stock takes a little time but once that’s done the soup goes together quickly.

Even with making the stock the soup is very easy to make (the stock is just simmer time) which is exactly what I want after all the Thanksgiving cooking!

Even if you don’t consider yourself a very good cook you can make this recipe with little fuss or muss and it’ll be absolutely delish.

The seasonings in this are perfect. The rice amount is generous. In fact you can use half as much and it will still be plenty. Something you might consider if you have lots of leftover veggies to add.

You might also want to make the rice separately. Especially if you plan on leftovers. Rice in soup can become gummy after some time in the fridge!

The veggies are also optional. Anything leftover from Thanksgiving dinner can be thrown in and heated through!

I also like to add in my favorite Better Than Bouillon chicken base. It adds a great deal of poultry flavor and makes everything taste like it has been cooking all day!

This flavorful soup is enjoyed by all – a great way to use up leftover turkey.

Be sure to Like Foodgasm Recipes on Facebook for more great recipes.

Turkey Soup With Rice
Prep Time
30 mins
Cook Time
4 hrs
Total Time
4 hrs 30 mins
 

Even if you don’t consider yourself a very good cook you can make this Turkey Soup With Rice.

Course: Main Course
Cuisine: American
Keyword: Turkey Soup With Rice
Servings: 6
Calories: 225 kcal
Ingredients
  • 1 turkey carcass
  • 2 stalks celery & leaves coarsely chopped
  • 2 carrots coarsely chopped
  • 1 onion peeled and quartered
  • 1 bay leaf
  • 8 cups water
  • 3 tablespoons butter
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 2 teaspoons dried thyme
  • 2 cups chopped carrots
  • 1 cup rice
  • 2 cups chopped leftover turkey
  • 1 cup frozen corn
  • 3 tablespoons fresh parsley
  • salt and pepper
Instructions
  1. In a large Enameled Cast Iron Dutch Oven, combine the turkey carcass, celery, carrots, onion, bay leaf and water and bring to a simmer.
  2. Simmer for 2 to 3 hours over medium low heat. Strain and discard the vegetables and bones. Reserve the turkey stock. In the same dutch oven, melt the butter and cook the onions until tender.
  3. Stir in the celery and thyme.
  4. Stir in the carrots and rice and toss to coat. Stir in the turkey stock and bring to a simmer. Cook until the vegetables and rice are tender. Stir in the turkey, corn and parsley.
  5. Return to simmer and season to taste.

I love my Cast Iron Enameled Dutch Oven for making soups and stews. It’s also great for pot roast and many other things. Very handy!

Tips And Tidbits About This Turkey Soup With Rice

In addition to the veggies in the ingredient list, I added some chopped turnip & frozen peas. Almost anything leftover from Thanksgiving dinner can be tossed in also.

I also added in my favorite Better Than Bouillon chicken base. This product adds a great deal of poultry flavor and makes everything taste like it has been simmering on the back of the stove all day!

Up Next:

Beef Liver and Onions With White Wine

Be sure to Like Foodgasm Recipes on Facebook for more great recipes.

Turkey Noodle Soup Recipe – Turkey Carcass Soup

A nice Turkey Noodle Soup Recipe (Or Turkey Carcass Soup) that’s minimal work. Very easy to make and great for after Thanksgiving turkey left overs.

This makes a lot of soup and is very good with homemade noodles.

Leftover Holiday Turkey

It seems that I get the most pleasure from holiday meals making dishes from the leftovers. Sometimes I think my sole reason for going to the trouble of making roast turkey is so I can make turkey carcass soup!

It really doesn’t matter how the roast turkey turns out either!

If the white meat is overcooked and comes out dry and almost tasteless the carcass is the turkey’s way of making up for it. (Still true even if the turkey comes out perfect by the way.)

Leftover Turkey Soup

This is a very minimalist recipe. The broth is made by simply simmering the turkey carcass with some carrots, celery and onion and then using that broth to make turkey noodle soup with the leftover meat.

It happens to be not only the very best thing you can do with a turkey carcass but also about the only thing!

You need to break the carcass down first. But that’s not difficult if you have kitchen shears! Any other bones can go in as is.

The bones add a lot of flavor to the soup but the turkey carcass main gift is the gelatin you get from the rib cage and sternum and elsewhere. This adds great body to the soup. Excellent mouth feel to this soup!

The taste will depend on how your turkey was made. I once had soup made from turkey that was brined and pecan wood smoked. Oh what a wonderful taste!!!

(Be sure to use Grandma’s Homemade Egg Noodles for best results!)

Be sure to Like Foodgasm Recipes on Facebook for more great recipes.

Turkey Noodle Soup Recipe
Prep Time
30 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 50 mins
 

This makes a lot of soup and is very good with homemade noodles.

Course: Soup
Cuisine: American
Keyword: Turkey Noodle Soup Recipe
Servings: 6
Calories: 195 kcal
Ingredients
  • turkey carcass
  • 6 quarts water
  • 1 cup celery and leaves chopped
  • 3 large onions chopped
  • 1 tablespoon salt
  • 1 ⁄2 teaspoon pepper
  • 1 cup carrot chopped fine
  • 4 cups medium egg noodles
  • 3 cups frozen peas
Instructions
  1. In large covered Enameled Cast Iron Dutch Oven place the turkey carcass and bones, salt, pepper, carrots, celery plus half the onions in water. Simmer 1 hour.
  2. Remove the turkey parts and allow to cool. Pick the turkey meat and discard bones.
  3. Add the turkey, remaining onions and cook ten minutes.
  4. Add noodles to soup.
  5. Simmer until noodles are tender.
  6. Add frozen peas to hot soup and serve.

This Enameled Cast Iron Dutch Oven is the ideal vessel for making this soup. Or any soup for that matter! Sooo many uses.

Tips And Tidbits About This Turkey Noodle Soup Recipe

Any leftover veggies you have from the big day can be added to this soup. If there was something that the little ones pushed to the side of their plate whirr it in the blender to a liquid and add it. They’ll never know!!!

Up Next:

Knorr Spinach Dip

Be sure to Like Foodgasm Recipes on Facebook for more great recipes.

Photo by Waverly

Homemade Turkey Vegetable Soup

This homemade turkey vegetable soup recipe is a very simple and delicious way to use up some of that leftover turkey you’re sure to have from this year’s family feast…

I’m always feeling kinda’ fat and lazy right after Thanksgiving. So the last thing I want to do is cook another big production meal. It’s time to just hang out and kick back. Right?

A Really Easy Turkey Soup Recipe

Well, with this easy turkey soup recipe I don’t have to put out much effort and I can still serve a wholesome and delicious home-cooked meal in about 30 minutes.

Normally there’s no noodles in this soup recipe. And, honestly, with all the veggies you’re never going to miss noodles. But if you want to add them like I did there’s instructions at the bottom!

Basically you’re just taking your leftover turkey, adding some fresh or leftover veggies, and then a little chicken or vegetable stock, plus some spices – that’s about all you need to create an amazing homemade soup.

Nothing fancy, but so good and very filling.

If you’ve got homemade broth in the freezer use it. The soup will be much better. But for the sake of time and not cooking more than I have to I opted for grocery store broth!

Not Just For After Holidays

And by the way, you don’t have to wait until you have holiday turkey leftovers – this is a hearty soup recipe you can enjoy anytime. Just a few cups of shredded turkey (or rotisserie chicken!) and you’re good to go.

A classic, soul-warming soup…perfect for a cold winter day. Just kick back, warm your toes in front of a fire with a delicious meal.

Hope you give this one a try. It really is easy. It’s also nutritious and great-tasting and I’m sure everyone you serve it to will love it.

Be sure to Like Foodgasm Recipes on Facebook for more great recipes.

Homemade Turkey Vegetable Soup
Prep Time
10 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 40 mins
 

This easy turkey soup recipe doesn't take much effort. A wholesome and delicious home-cooked meal in about 30 minutes.

Course: Soup
Cuisine: American
Keyword: Homemade Turkey Vegetable Soup
Servings: 8
Calories: 290 kcal
Ingredients
  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 2 garlic cloves chopped
  • 3 celery ribs chopped
  • 2 tablespoons parsley chopped
  • 3 carrots peeled and sliced
  • 2 cups chopped cabbage
  • 1 cup sliced mushrooms
  • 1 potato diced
  • 1 cup green beans
  • salt and pepper
  • 1/4 teaspoon rosemary
  • 1/2 teaspoon thyme
  • 2 1/2 quarts chicken stock or 2 1⁄2 quarts turkey stock
  • 1 12 ounce can butter beans, drained
  • 2 cups left over roasted turkey or 2 cups cooked chicken
Instructions
  1. Heat stock pot on medium heat and add the olive oil.
  2. Saute onions and garlic until just transparent -- 5 minutes.
  3. Add celery, cabbage and mushrooms cooking and stirring until soft -- 5 more minutes.
  4. Add potato, green beans, salt, pepper, rosemary and thyme.
  5. Pour in chicken stock and bring to a boil; then turn down to a simmer and cook for 45 minutes.
  6. Add butter beans, and turkey or chicken, cooking just until heated.
  7. Taste for seasoning and serve.

Tips And Tidbits About This homemade turkey vegetable soup Recipe

Ok. I know I said no noodles in this recipe. But some people just feel like they’re not have leftover turkey soup without pasta of some kind. So here ya’ go!

After you add the chicken stock and simmer for 45 minutes. Add in 1 cup macaroni or 1 cup egg noodles. Cover and cook for about 10 minutes.

Now you can add the butter beans and turkey or chicken and continue cooking just until heated.

Enjoy!

Up Next: 

Chunky Turkey Barley Soup – Turkey Carcass Soup

Be sure to Like Foodgasm Recipes on Facebook for more great recipes.

Split Pea Soup With Ham And Potatoes

I love this time of year because I can make soups and stews all winter long. This Split Pea Soup With Ham And Potatoes is right up at the top of my favorite soups to make.

 

My mom made split pea soup in the crockpot when I was a kid and I have always loved it. I think it was one of her best leftover ham ideas!

Making Split Pea Soup

I used to make it very smooth and well blended with an immersion blender but I now like eating it with chunks of ham, carrots, and potatoes.

It’s really hard to believe that anything this easy can be SOOOO Good! TASTE is what it’s all about! A really quick and easy recipe that’s perfect for lunch or dinner.

The corn was an afterthought but it adds such a nice contrast of texture and taste that I will include it from now on. I’m sold! (Be sure to use the one with the peppers!)

I made this version for friends and there was very little left, so be sure to make a double batch if you expect leftovers!

Did I mention that I LOVE split pea soup? It really reminds me of my childhood and my Mother. She would always make it when there was leftover ham… yum.

Give it a try and I think you’ll agree that it’s one of the best recipes using leftover ham!

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Split Pea Soup With Ham And Potatoes
Prep Time
15 mins
Cook Time
6 hrs
Total Time
6 hrs 15 mins
 

Delicious slow cooker soup with leftover ham, potatoes and corn. Excellent as a leftover and can be frozen! 

Course: Soup
Cuisine: American
Servings: 6
Calories: 280 kcal
Ingredients
  • 1 medium potato cut into small cubes
  • 2 cups diced cooked leftover ham
  • 1 16 ounce bag split peas, rinsed
  • 1 11 ounce can whole kernel corn mixed with chopped peppers
  • 1 14 ounce can chicken broth
  • 2 carrots sliced
  • 2 celery ribs diagonally sliced
  • 1 tablespoon dried onion flakes
  • 1 teaspoon dried marjoram
  • 1 teaspoon seasoning salt
Instructions
  1. Cut the potatoes into small cubes and add to the slow cooker sprayed with vegetable cooking spray.
  2. Combine all the remaining ingredients in the cooker, plus 3 cups water, and 1 teaspoon salt.
  3. Cover and cook on low for 6-8 hours.
  4. Sеrvе in ѕоuр bоwlѕ аnd еnjоу.

 

Exсеllеnt with a ѕidе оf cоrnbrеаd. I also like to serve it with fresh baked rolls and butter along with a green salad. It’s a delicious, filling, and healthy dinner.

Make-Ahead Tiрѕ For Split Pea Soup With Ham And Potatoes

Thе ѕоuр саn bе cooled and refrigerated fоr up to 3 days, оr frоzеn for up to 3 mоnthѕ. It will thiсkеn аѕ it cools but will thin аgаin when hеаtеd.

Rеhеаt slowly, adding water аѕ nееdеd, tо рrеvеnt thе bottom from burning.

Up Next:

Chunky Turkey Barley Soup – Turkey Carcass Soup

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Creamy Chicken Rice Soup Recipe By Paula Deen

This Creamy Chicken Rice Soup Recipe is by Paula Deen. Paula don’t make no junk! With this recipe you’ll never buy cream of chicken soup from the grocery again.

The list of ingredients is a little long but this is really an easy chicken and rice recipe! It’s also quick to throw together because it uses rotisserie chicken and ready rice.

The recipe calls for brown rice but I really prefer regular. Subbing one for the other is not a big problem in this easy soup dish! If you can’t find ready rice just use regular and cook it first.

I chose Paula’s recipe to include on the website because of all the rice soup recipes I’ve tried her’s is the best!

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Creamy Chicken Rice Soup Recipe

An easy to make soup featuring rotisserie chicken and ready rice for less time in the kitchen! 

Course: Soup
Cuisine: American
Servings: 8
Calories: 280 kcal
Ingredients
  • 3 tablespoons butter
  • 1 1/2 cups carrots sliced
  • 1 cup onion chopped
  • 1 cup celery diced
  • 1 garlic clove minced
  • 3 tablespoons flour
  • 1 1/2 teaspoons dried tarragon
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 32 ounce box chicken broth
  • 3 cups heavy whipping cream
  • 3 cups chopped rotisserie chicken
  • 1 8 7/8 ounce package whole grain brown ready rice, cooked
  • 14 3/4 ounces creamed corn
  • 2 cups frozen corn
  • toasted sliced almonds for garnish
Instructions
  1. In a dutch oven, melt butter over medium high heat. Add carrots, onion, celery, and garlic. Cook for 4-5 minutes, stirring frequently or until vegetables are tender.
  2. Add flour, tarragon, salt and pepper; cook, stirring constantly, for 2 minutes. Add broth and cream (evaporated milk or 2% milk); cook for 10-12 minutes, or until soup is thickened. Add chicken, rice, and corn; cook for 5-6minutes or until heated through.
  3. Garnish with toasted almonds, if desired.

Resources:

Don’t forget eye appeal! Soup tastes so much better from an attractive soup bowl.

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Tips And Tidbits About This Creamy Chicken Rice Soup Recipe

What kind of rice are you using?

If you don’t have or can’t find ready rice then you can use regular rice.

If you have cooked rice on hand, add it to the soup toward the end of cooking. Simply throw it in when the soup is almost done, usually when the soup is turned down to just a simmer.

Allow the rice to cook just long enough to warm it up. The longer you cook the already-cooked rice, the more moist and gummy the rice may become; you want it to retain its firmer texture.

Uncooked Rice

You don’t want to use uncooked rice in this chicken and rice soup. You need to cook the rice first! Long grain and Jasmine rice hold up pretty well in the soup as long as you cook it right.

How To Cook Rice

Use 2 cups water to 1 cup rice.

Bring the water to a hard boil, add some salt, add your rice. Stir and bring up to a hard boil again. Turn the heat on low and cover your rice.

Cook on low for 20 minutes. DON’T LIFT THE LID! and don’t cook any longer than 20 minutes.

As you’re cooking you’ll notice some steam escaping from the pot. That’s a good thing. When the steam stops coming out your rice is almost ready.

Cooking rice uncovered or peeking to see if it’s done will ruin your rice.

Up Next:

Homemade Italian Wedding Soup

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Cajun Meatball Stew Recipe – Basic Cajun Cooking

Cajun Meatball Stew is a very popular recipe in the Cajun part of South Louisiana. This is basic Cajun cooking.

 

When it comes to Cajun recipes there’s one thing Cajuns love. Rice and gravy!

How To Make Cajun Meatball Stew

This stew starts off with your typical dark brown roux. Some people prefer to buy it in stores, ready-made. I’ve never understood why, because it’s not that difficult to make from scratch.

The main thing you must do is stir, constantly, over medium-high heat, never leaving the stove until it’s almost the color of chocolate syrup.

If you burn it, throw it out and start over, because it will give your gravy a very bitter taste.

When I have the time, I prefer to make this stew a day ahead, separate the meatballs from the gravy, and refrigerate.

Not only does this cause the fat from the meat to rise to the top and harden for easy removal but it also enhances the flavor!

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Cajun Meatball Stew Recipe

This Cajun Meatball Stew Recipe is great served with rice and toasty French bread.

Course: Main Course
Cuisine: American
Servings: 6
Ingredients
  • 3/4 cup vegetable oil
  • 1 cup all-purpose flour
  • 3 cups onions finely chopped
  • 1 1/2 cups bell peppers finely chopped
  • 1 cup celery finely chopped
  • water or beef broth
  • 4 garlic cloves minced
  • 2 lbs ground chuck
  • 2 large eggs
  • 1/4 cup milk
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup fresh parsley chopped
  • 1/2 cup plain breadcrumbs
  • salt and cayenne pepper
  • 1/4 cup green onion chopped
Instructions
  1. In heavy dutch oven (preferably enameled cast iron), heat oil over medium high heat. Add flour. Stir, constantly, until flour is dark brown, being very careful not to burn. Flour should be almost the color of chocolate syrup. This is your roux, which is the base of your gravy.
  2. To the flour mixture, add 2 cups of the chopped onion, 1 cup of the bell pepper and 1/2 cup of the celery. Reduce heat to medium, cooking until onions are transparent.
  3. Add enough water or beef broth to fill pot 2/3 of the way. Bring to a boil, then reduce heat to a simmer.
  4. While this is cooking, make meatballs by combining ground chuck, remaining onions, bell pepper, and celery, 2 cloves of the minced garlic, eggs, milk, worcestershire sauce, 1/4 cup of the parsley, bread crumbs, and salt and cayenne pepper. Mix well.
  5. Form into whatever size meatballs you prefer. I like to make mine about 1 1/2 - 2" round. One trick to making tender meatballs is not to pack the meat too firmly. Just form them enough for them to hold together. Also, do not pre-cook the meatballs after rolling.
  6. Add meatballs to the gravy. DO NOT STIR FOR AT LEAST 20 MINUTES! Stirring them will break them apart. Cook over medium low heat until gravy is desired consistency. Adjust seasoning with salt and cayenne pepper. Skim as much of the fat as you can off of the top.
  7. Stir in remaining garlic, parsley, and chopped green onions. Cook for 5 minutes longer.

 

Serve Cajun Meatball Stew over hot cooked rice.

I usually serve this with a side of early green peas or corn, and a fruit salad of some kind, such as pineapple, topped with grated cheddar cheese.

Enjoy!

Up Next:

Slow-Cooker Meatball Subs

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Recipe based on one by Irishcolleen
Photo by Irishcolleen

Easy Mexican Pork Pozole Recipe

This Easy Mexican Pork Pozole Recipe is not only very easy to make it’s also doggone delicious. I like to serve it with some refried beans and tortillas.

 

This is what I consider a really good Mexican meal!

Note: Sometimes you’ll see this recipe for pozole spelled “posole” but it’s the same dish!

What is Pozole?

Pozole means “hominy”. It’s also a traditional soup from Mexico and is typical of many Mexican states. It’s made with hominy and most always includes meat. Although it’s pork most often it can be any meat.

It’s typically seasoned with chile peppers, onion, garlic, and sometimes salsa or limes.

Pozole is frequently served as a celebratory dish throughout Mexico and by Mexican communities outside Mexico.

Easy Mexican Pork Pozole Recipe

This recipe for pozole does use pork. It may not be an authentic Mexican pozole but it should be close. At any rate, it’s doggone good and definitely worth a try in your kitchen. Who knows, it may just a place in your permanent recipe file!

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Easy Mexican Pork Pozole Recipe
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
 
A delicious combination of pork and hominy along with Mexican spices and flavorings. The soup is simmered in chicken stock with a strong hint of ancho chile powder. 
Course: Soup
Cuisine: Mexican
Servings: 10
Calories: 248 kcal
Ingredients
  • 2 tablespoons vegetable oil
  • 1 garlic clove minced
  • 1 ⁄2onion chopped
  • 1 1/2 pounds pork cubed
  • 1 teaspoon oregano Mexican if possible
  • 2 tablespoons chile powder ancho powder
  • 3 -4 cups chicken broth
  • 1 30 ounce can white hominy, drained
  • salt and black pepper
Instructions
  1. Saute the onion and garlic in the oil until clear and soft. Add the pork and sear. Add broth. Simmer until tender. (Depends on cut.).
  2. Add the remaining ingredients and cook for 30 more minutes.
  3. Add the broth or water for the consistency desired. Traditionally, it's soup, but I like it thicker – stew-like.
  4. Salt and pepper at the end to taste.
  5. Serve with cornbread or tortillas.
Recipe Notes

Chile Powder is not a mix, but powdered roasted dried chiles. I use a mix of anchos, pasillas, and guajillas that I roast and grind myself, but ancho chile powder is usually easy to find in the spice section.

 

Enjoy!

Up Next: 

Mexican Fire Rice

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Recipe based on one by Red_Apple_Guy
Photo by Mamas Kitchen Hope

Summer Corn Chowder With Bacon & Potatoes

This Summer Corn Chowder is the best chowder I have had! Really amazing A delicate soup which, I think, would not do well frozen.

The key to it is really good corn on the cob because it’s the prominent flavor.

I don’t think I’d ever use frozen corn unless it’s winter and you’re really craving it and you use frozen fresh corn which was from your garden or the farmers market.

When corn is in season – make use of this delicious vegetable.

Be sure to Like Foodgasm Recipes on Facebook and Foodgasm on Pinterest for more great recipes.

Summer Corn Chowder With Bacon & Potatoes
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 

Summer Corn Chowder With Bacon & Potatoes is absolutely delicious! One of those recipes that you must give a try.



Course: Soup
Cuisine: American
Keyword: Summer Corn Chowder With Bacon & Potatoes
Servings: 6
Calories: 265 kcal
Ingredients
  • 5 ears fresh corn husked and silk removed
  • 7 ounces scallions about 20
  • 3 slices bacon cut into 1/2 inch pieces
  • 1 tablespoon unsalted butter
  • 1 jalapeno corned, seeded and finely diced
  • 1 teaspoon kosher salt or to taste
  • black pepper freshly ground (to taste)
  • 3 1/2 cups low sodium chicken broth
  • 1 large yukon gold potato peeled and cut into 1/2 inch pieces (8-9 oz)
  • 1 1/2 teaspoons fresh thyme chopped
  • 2 tablespoons heavy cream
Instructions
  1. Cut corn off the cobs, save two cobs.
  2. When slicing scallions, be sure to keep the dark green part separated from the white and light green, you will use all the onion.
  3. Cook bacon in a 3-4 quart saucepan over medium heat until browned and crisp, about 5 minutes. With a slotted spoon, transfer the bacon to a paper towel lined plate.
  4. Pour off and discard all but about 1 TBS of the bacon fat. Return the pan to medium heat and add the butter.
  5. When butter is melted, add the white and light green scallions and the jalapeño, salt, and a few grinds of the black pepper.
  6. Cook stirring until the scallions are very soft, about 3 minutes. Add the broth, corn, corn cobs, potatoes, and thyme and bring to a boil over medium-high heat.
  7. Reduce the heat to medium-low and simmer until the potatoes are completely tender, about 15 minutes.
  8. Discard the corn cobs.
  9. Transfer 1 cup of the broth and vegetables to a blender and puree. Return the puree to the pot and stir in the cream and all but 1/3 cup of the scallions and blend the flavors.
  10. Season to taste with salt and pepper and served sprinkled with bacon and reserved scallions.

Give This Summer Corn Chowder A Try!

Enjoy!

Up Next: 

Easy Chicken Tortilla Soup Recipe

Be sure to Like Foodgasm Recipes on Facebook and Foodgasm on Pinterest for more great recipes.

Recipe based on one by Bev
Photo by Bev

Crock Pot Italian Wedding Soup

This Crock Pot Italian Wedding Soup is a great soup for crisp fall evenings. It’s the most delicious version of Italian Wedding Soup I’ve ever made.

 

It also happens to be my favorite Italian soup!

I have never had chicken in it before and it was a nice addition. I used thighs for the cooked chicken. This would be great for leftover chicken.

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Crock Pot Italian Wedding Soup
Prep Time
15 mins
Cook Time
8 hrs
Total Time
8 hrs 15 mins
 

This soup is so good! You might want to double the recipe because it also freezes very well.

Course: Main Course
Cuisine: Italian
Keyword: Crock Pot Italian Wedding Soup
Servings: 6
Calories: 365 kcal
Ingredients
  • 16 1/2 ounces frozen meatballs
  • 6 cups chicken broth
  • 1 cup cooked chicken chopped
  • 1/2 cup carrot diced
  • 1/2 cup celery diced
  • 2 ounces frozen chopped spinach defrosted
  • garlic salt to taste
  • pepper to taste
  • 1/2 cup romano cheese
  • 1/4 cup acini di pepe pasta small pasta
Instructions
  1. Pop the meatballs in the microwave for 1 minute on defrost so you can quarter them.
  2. Combine rest of ingredients except pasta in crock pot and cook all day on low.
  3. Add the pasta during the last hour of cooking.
  4. Freezes well.

 

Enjoy!

Up Next: 

Slow Cooker Ham and Lentil Stew

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Recipe based on one by mary winecoff
Photo by Calee