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“Veggie Soup”

   

Chatter


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Read the comments (or add your own)

  1. CAS
    CAS says:

    Can I have some? Can I have some, huh? Good enough to eat. As usual you’ve put together another superb “pick”, such delicious colors.

  2. CAS
    CAS says:

    A – I’d love to come for soup! It won’t be soon though, because I have a feeling that we don’t live anywhere near each other (New Hampshire), maybe…we could exchange receipes? I make a mean Corn Chowder…

  3. Anita QoG Funny Chick
    Anita QoG Funny Chick says:

    CAS, That might be a ways to go for a meal, since I’m in Wisc. My Veggie soup is pretty basic !! But I would love a receipe for Corn Chowder!!!!!!

  4. ButterflyMama
    ButterflyMama says:

    It really does look good enough to eat.

  5. Anita QoG Funny Chick
    Anita QoG Funny Chick says:

    ButterflyMama,Your invited TOO!!!!

  6. CAS
    CAS says:

    My Dad loves this Corn Chowder (I had to make it on Tuesday, and it was gone by Wednesday noontime), and it’s so easy.

    1 medium Potato – diced or chopped (depends on how big you like your pieces)
    1 medium Onion – diced
    1 medium Red Pepper – diced or chopped (depends on how big you like your pieces)
    1 Garlic Clove – minced
    1 pound Sausage – sliced or crumbled (I like it crumbled, that way you get some with every spoonful)
    3 tablespoons Flour
    3 cups Milk (we use fat-free lactaid, Dad’s lactose intolerant)
    2 Chicken Bouillon Cubes
    1 16 ounce bag Frozen Whole-kernel Corn – thawed (otherwise it takes forever to heat)
    1 regular size can Creamed Corn
    1 cup shredded Cheddar Cheese
    1 regular size can diced Tomatoes
    Salt & Pepper to taste

    Spray a large saucepan/pot with cooking spray and heat over medium heat; add potato, onion, red pepper, garlic and sausage and cook until sausage is lightly browned; sprinkle with flour, stir and cook 1 minute; add milk, bouillon cubes, thawed frozen corn and creamed corn; bring to boil; reduce heat, cover and simmer for 10 minutes; add cheese and tomatoes, salt and pepper to taste, stir till cheese melts; EAT

  7. CAS
    CAS says:

    Addendum to Corn Chowder recipe:
    The “regular can” size is your basic 14 – 15 ounce size. Enjoy!

  8. Anita QoG Funny Chick
    Anita QoG Funny Chick says:

    Thank you CAS, That sounds great, I’ll let you know how it turns out!!!! Thanks again…..

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