Soup's On

Parmesan Corn Chowder

2 cups chicken broth
2 potatoes, peeled and chopped
1 carrot, chopped
1 celery stick, chopped
1 small onion, chopped
1/4 tsp pepper
1-1 1/4 cup fresh or frozen corn
1 can cream style corn
2 cups milk
2 TBS cornstarch
1 cup parmesan cheese

In a 4 qt pot, bring the broth, potatoes,celery, carrot and onion to a boil. Reduce heat, cover and simmer 10 minutes. Add the corn, cream corn and all but 2 TBS milk to the mixture. Dissolve the cornstarch in the 2 TBS milk. Add. Cook one minute and add the cheese. Stir until melted. Serve (Serves 6)

Crab Bisque

1 can cream of mushroom soup
1 can cream of asparagus soup
2 cups milk
1 cup half & half
1 6oz can crabmeat
1/3 cup sherry

Combine first 4 ingredients in saucepan. Heat thoroughly, stirring often. Add crabmeat and wine. Heat through.

Here's one for the turkey leftovers!


Turkey-Zucchini Soup

1 pkg (8oz) frozen cut green beans
2 cups thin sliced zucchini
2 cups chopped cooked turkey
1 can (8 oz) tomato sauce
½ cup fine chopped onion
2 cups chicken stock
2 cups water
1 tsp Worcestershire sauce
¾ tsp salt
½ tsp dried savory
Dash pepper
1 pkg (3 oz) cream cheese

1. Place first 11 ingredients in crockpot.
2. Cook on high setting for 3 hours.
3. Blend approx. 1 cup hot soup mix with cream cheese. Return to cooker.
4. Heat through.
8 Servings