What are some good soup recipes?

I love anything with noodles, potatoes, onions, corn, and chicken. I don't want chicken noodle soup or cream of broccoli! im looking for corn chowder or creamy potato soup, but i want to try something different. ThanksWhat are some good soup recipes?
Chicken Thigh and Dumpling Stew --








.INGREDIENTS


3 tablespoons butter


2 pounds chicken thighs


8 slices bacon


2 stalks celery, chopped


3 carrots, chopped


1 red onion, finely chopped


3 cloves garlic, finely chopped


1 (14 ounce) can vegetable broth


1/2 teaspoon paprika


1/2 cup heavy cream


1 (26 ounce) can condensed cream of chicken soup


1 cup water


1 (8.75 ounce) can sweet corn, drained


ground black pepper to taste


1 (10 ounce) can buttermilk biscuits








..DIRECTIONS


1.In a large skillet over medium-high heat, melt the butter and cook the chicken thighs until the meat is just cooked through. Remove the chicken pieces from the skillet and allow to cool. Using forks, pull meat from the bones and cut into small pieces or shred. Set aside.





2.Meanwhile, in a medium skillet, cook the bacon over medium heat until nicely browned and crispy. Remove strips from bacon grease and drain on a paper towel. Crumble the drained and cooled bacon and set aside. Reserve 1 tablespoon of the bacon drippings.





3.Scrape the chicken drippings from the large skillet into a large stock pot or Dutch oven. Cook the celery, carrots, red onion, and garlic over medium heat until the red onions are soft and transparent. Add the vegetable broth, chicken, and 1 tablespoon reserved bacon grease.





Simmer over medium heat for 12 minutes, then stir in paprika, heavy cream, cream of chicken soup, and water. Heat through, stirring regularly, about 5 minutes. Stir in the sweet corn and ground pepper.





4.Tear each buttermilk biscuit into quarters and drop into the chicken stew. Reduce heat to medium-low; stir occasionally until dough is cooked though, forming dumplings at the top of the stew, about 10 minutes. Remove from heat and serve with a garnish of crumbled bacon.








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Rosemary Corn Soup --








.INGREDIENTS


2 cups chopped onions


1/2 cup diced carrots


1/2 cup diced celery


3 tablespoons butter or margarine, divided


7 1/2 cups fresh or frozen corn, divided


6 cups chicken broth


1 tablespoon minced fresh rosemary


2 garlic cloves, minced


1/4 teaspoon cayenne pepper


1 medium sweet red pepper, chopped


1 cup half-and-half cream


salt and pepper to taste








..DIRECTIONS


1.In a large saucepan, saute onions, carrots and celery in 2 tablespoons butter until tender. Add 3-1/2 cups corn, broth, rosemary, garlic and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. Cool; process in batches in a blender or food processor until pureed. Return to the pan.





2.In a small skillet, saute red pepper in remaining butter until tender. add to corn mixture. Stir in cream and remaining corn; heat through, stirring occasionally. Season with salt and pepper.








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Sausage Corn Chowder -- SUB chicken for sausage








.INGREDIENTS


2 (7 ounce) packages fully cooked sausage links, cut into slices


2 (10.75 ounce) cans condensed cream of chicken soup, undiluted


2 1/2 cups milk


2 cups fresh corn


2/3 cup sliced green onions


1/2 teaspoon hot pepper sauce


1 cup shredded Swiss cheese








..DIRECTIONS


1.Crumble sausage into a large saucepan or Dutch oven; brown over medium heat. Drain. Add soup, milk, corn, green onions and hot pepper sauce. Cook until corn is tender. Reduce heat to low; add cheese and heat until melted.








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Cheesy Potato and Corn Chowder --








.INGREDIENTS


2 tablespoons margarine


1 cup chopped celery


1 cup chopped onion


2 (14.5 ounce) cans chicken broth


3 cups peeled and cubed potatoes


1 (15 ounce) can whole kernel corn


1 (4 ounce) can diced green chiles


1 (2.5 ounce) package country style gravy mix


2 cups milk


1 cup shredded Mexican-style processed cheese food








..DIRECTIONS


1.In large saucepan, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.





2.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.





3.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.








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Gramma Brown's Corn Chowder --








.INGREDIENTS


1/2 pound bacon


2 stalks celery, chopped


2 small onion, diced


2 tablespoons margarine


salt to taste


ground black pepper to taste


1 (14.75 ounce) can cream-style corn


1 (15.25 ounce) can whole kernel corn


4 cups chicken broth


2 cups milk


6 small potatoes, cubed


2 carrots, chopped


2 tablespoons all-purpose flour








..DIRECTIONS


1.Fry bacon in pan until almost done. Add onions and celery, and saute until lightly browned.





2.Transfer to a cooking pot. Add cream-style corn, kernel corn, butter, andWhat are some good soup recipes?
Potato Sausage Soup - Toscana Soup





* 3 links sweet Italian sausage


* 2 medium baking potatoes, cut in half lengthwise


* 2 to 3 slices bacon, diced


* 3/4 cup onions, diced


* 1 medium to large clove garlic, minced


* 2 cups escarole, chopped, or kale, cut in half, then sliced


* 2 tablespoons chicken base


* 4 cups water


* 1/2 cup whipping cream





Remove sausage from casings; brown in a skillet, breaking up, until cooked through.





Place onions and bacon in a large saucepan and cook over medium heat until onions are tender. Add garlic and cook 1 minute longer. Add chicken base, water and potatoes, simmer 15 minutes. Add sausage, kale and cream. Simmer 4 minutes and serve.
here's a quick potato soup recipe . has a bit of cheese in it , but its still good anyways.


Creamy Potato Cheese Soup





1 tablespoon dried basil


1/2 stick (4 tablespoons) butter


2 cups shredded smoked Gouda cheese


6 small red potatoes, diced and reserved in cold water to prevent browning


2 diced carrots


2 diced celery stalks


1 white onion, diced


1 teaspoon garlic-shallot puree (or 2 cloves garlic, crushed)


2 cups heavy cream


6 cups chicken broth





Turn stock pot on medium high. Melt butter. Add celery, onion, carrots. Cook down until onions are transluscent. Add basil and garlic-shallot puree. After 3 minutes, add potatoes and stir another 3 minutes.





Carefully pour in 6 cups chicken broth. Boil for 20 minutes, then stir in a roux made from 4 tablespoons flour and 4 tablespoons butter.





Wait a few minutes for the soup to thicken slightly. Add cream. Whisk and simmer for 20 minutes.





Slowly stir in cheese and melt it down. After cheese is melted, pour into bowls and season with salt and fresh cracked pepper.





and for the i-want-to-try-something-diffent part , pumpkin soup is great. though i dont know if youve already tried it .


their easy enough to make and recipes are all over the net . :)
Pork and Edamame Soup


2 pounds boneless pork shoulder roast


1 T cooking oil


2 14 ounce cans chicken broth


1 12 ounce package frozen edamame {green soybeans}


1 8 ounce can sliced water chestnuts, drained


1 c chopped red sweet pepper {1 large}


2 T light soy sauce


1 T bottled hoisin sauce


2 t grated fresh ginger


1/4 to 1/2 t crushed red pepper


6 cloves garlic, minced


1 3 ounce package ramen noodles, broken





Trim fat from meat. Cut into 1 inch pieces. In a large skillet brown meat, half at a time, in hot oil. Drain off fat. Transfer meat to a 4 qt. slow cooker. Stir in broth, edamame, water chestnuts,sweet pepper, soy sauce, hoisin sauce, ginger, crushed red pepper, and garlic. Cover and cook on low heat setting for 4 hours. Stir in ramen noodles {reserving seasoning packet for other use}. Cook 5 minutes longer, covered. 1 1/2 cups serving: 400 calories, 15 g total fat{4 g sat. fat} 111 mg cholesterol, 906 mg sodium, 22 g carbohydrates, 7 gms fiber, 41 g of protein.
E-Z Potato Soup


(2 – 4 servings)





1 (14 ½ oz.) can of diced potatoes


1 can of cream of celery soup


¼ cup ‘real’ bacon bits (more if you like)


milk (use soup can to measure milk)


¼ - ½ stick of margarine (optional)





Pour potatoes – liquid an all into medium sauce pan.


Pour celery soup into a bowl and add a soup can full of milk and mix together, pour over potatoes and stir.


Stir in bacon bits cook over medium heat until hot, turn off stove add margarine and stir until melted, serve,





We were given a quart of Half %26amp; Half and I used some of this in my soup. You could use evaporated milk, too. Or some Fat Free milk. Your preference.





I did not add any margarine.





I suppose if you want to add a little “BAM” to it, add some hot sauce.





Maybe sprinkle with some grated cheese to serve.
Soup was invented to use meal left-overs from the kitchen.


I make mostly cream soups from whatever I have on hand.


Start with 2-3 tbsp oil or butter, mixed with 1/3 cup of flour.


Make a roux (paste) %26amp; whisk in 1 cup of stock or water.


Add 1 cup of grated or chopped vegetables: carrots, broccoli, etc.


Bring to a boil %26amp; reduce to a simmer, add 1 cup of milk, let thicken.


Use an immersion blender for a creamier consistency if desired.


(quantities are for 1 serving).
You can find recipes on http://www.fastrecipes.com - try asking their cooking community, you can get ideas from others who love to cook.





Good luck!
Try this green chile choweder. Mmm it is so tasty!:


http://allrecipes.com/Recipe/Cream-Of-Gr…