Please help with soup recipes!!!?

I would love to have a really great recipe for New England Clam Chowder and also Wisconson Cheddar Cheese soup. I would love to learn how to make these from scratch. Thanks to anyone that can help me and that is willing to share their recipes.Please help with soup recipes!!!?
2 quarts Little Neck clams, steamed, liquor reserved


3-4 lbs potatoes, peeled


1/2 lb lean salt pork


3 large sweet onions, sliced


2 whole bay leaves


1 thick slice bacon (optional)


2-3 celery stalks with green tops


4 tablespoons fresh parsley, minced


2-3 green onions or 1 leek, finely chopped (optional)


1-2 lbs frozen sweet corn (as desired)


3 cloves garlic


1 pint cream


1 quart clam broth or water


1/2 gallon milk


pinch celery seed (optional)


3-4 tablespoons flour


1 stick butter


1 tablespoon olive oil


salt and pepper, to taste


paprika, to taste





Thoroughly wash clams, scrubbing shells. If you're using freshly dug clams, sprinkle the washed clams with corn meal the night before use, and refrigerate overnight to allow the clams to be sand free.


On the day the chowder is to be prepared, steam, clean and shuck enough clams to have at least 2 quarts of clams (more is better!). Save the clam liquor (broth created while steaming). Refrigerate the cooked clams in their liquor.





Meanwhile, prepare the chowder base. Using a sharp knife, slice the salt pork (pancetta can be substituted) into 1/8'; inch dice (including rind).





In a large stockpot, on the lowest heat setting, add salt pork to pan; add bacon (also chopped). Cook over low heat for 15 minutes, allowing salt pork to render. Remove from heat and allow to sit for another 15 minutes. Add olive oil and 1 tablespoon of the butter (save remaining butter for later).





Saut茅 thinly sliced celery (save green celery leaves for later), and sliced onion in the rendered salt pork and bacon until onions take on color, adding minced garlic during the final few minutes of browning. Add clam liquor or water, scraping browned onion bits from bottom of pan. Add 2 whole bay leaves and a pinch of celery seed, if desired. Add minced green onions or leeks. Simmer for 15 minutes.





Wash, peel and cut the potatoes into one inch cubes. Add to the pot, bring to a boil for 30 seconds, reduce heat to barely a simmer.





Chowder may be thickened with a small amount of all purpose flour, Wondra flour, or a few tablespoons corn starch stirred into a cup of cold broth. When adding thickeners, be sure to allow at least 30 minutes of cooking time in order to prevent an uncooked flour taste. More thickener can be added if you like a thicker chowder base; remember that milk/cream are still to be added later, so add more than you think you'll need to compensate.





After 20-30 minutes, check potatoes to see if they are tender. When potatoes are nearly done, add frozen corn. Be sure to use a good quality of frozen corn; the sweeter varieties improve the overall flavor of the chowder.





Stir in clams and strained clam liquor (be careful not to pour in the bottom of the clam liquor which usually contains sand! Add milk and cream in the ratio you desire; for a richer chowder, add more cream and less milk.





Simmer for another 15 minutes and add remaining butter, minced parsley, chopped green celery leaves and salt and pepper, to taste. Remove bay leaves (or simply don't let them make it into a serving!).





When butter has melted and clams are heated through, serve in warmed bowls, sprinkled with paprika and garnished with fresh parsley. Milk crackers are a traditional accompaniment.





Variations: To add additional flavor to this soup, especially when clam broth is not available, use a few teaspoons of clam base, available at restaurant supply stores. Large chunks of white fish or lobster can be added during the last 20 minutes in addition to (or as a substitute for) the clams, for a seafood chowder.





WISCONSIN CHEDDAR CHEESE SOUP





3 tbsp. butter


4 tbsp. flour


4 c. chicken broth


2 c. milk


1/2 onion, finely chopped


3/4 lb. grated cheddar cheese


1 c. lite cream


1 tsp. salt


1/8 tsp. cayenne pepper





Melt butter in saucepan. Stir in flour; blend until smooth. Very slowly stir in chicken broth and continue until mix is smooth. Add milk and stir. Add onion, continue cooking on low heat for 5 minutes. Add cheese and cook until melted. Stir and remove from heat. Stir in light cream, salt and cayenne pepper.


Do either broccoli or cauliflower in microwave until fork tender, chop using tops. Stir into mixture. ServesPlease help with soup recipes!!!?
shrimp and orkra creole is hearty.
New England Clam Chowder:





http://www.recipezaar.com/52272





Wisconsin Cheddar Cheese Soup:





http://www.recipezaar.com/11753





(take out the broccoli if you prefer)
Gop to the food network.com.... The will have tons of recipes. I personally love Paula Deen.
NEW ENGLAND CLAM CHOWDER








Ingredients needed:





* 10 pounds small quahogs or large cherrystone clams, scrubbed and rinsed, open clams discarded


* 6 slices bacon, cut crosswise into 1/2-inch strips


* 4 tablespoons unsalted butter


* 2 medium leeks, white and light green parts only, halved lengthwise and thinly sliced crosswise (2 1/2 to 3 cups)


* 1 cup finely chopped onions


* 1 cup finely chopped celery


* 2 teaspoons minced garlic


* 6 sprigs fresh thyme


* 2 bay leaves


* 2 pounds potatoes, peeled and cut into 1/2-inch cubes (about 5 cups)


* 2 cups heavy cream


* 1/2 teaspoon freshly ground black pepper


* 1 1/4 teaspoons salt, or to taste


* 6 tablespoons cold unsalted butter, cut into half-tablespoon pieces


* 1/4 cup finely chopped fresh parsley


* 1/4 cup finely chopped fresh chives or green onions








In a large stockpot bring 3 cups of water to a boil. Add the clams, cover, and cook for 5 minutes. Uncover the pot and quickly stir the clams with a wooden spoon. Cover and cook 5 to 10 minutes longer (this will depend on the type and size of the clams), or until most of the clams are open.





Transfer the clams to a large bowl or baking dish and strain the broth twice through a fine-mesh sieve into a bowl, being careful to strain out the sand. (You should have about 8 cups of clam broth. If not, add enough water to bring the volume up to 8 cups.) When the clams are cool enough to handle, remove them from their shells and chop into 1/2-inch pieces. Set the clams and broth aside.





Cook the bacon in a large heavy pot over medium heat until crisp and the fat is rendered. Pour off all the bacon fat except 2 tablespoons. Add the 4 tablespoons butter, leeks, onions, and celery and cook until softened, about 5 minutes. Add the garlic, thyme, and bay leaves and cook until the vegetables are thoroughly wilted, about 3 minutes, being careful not to brown. Add the potatoes and reserved clam broth and bring to a boil. Lower the heat, cover, and simmer until the broth thickens slightly and the potatoes are very tender, about 30 minutes. (If you like a thicker broth, mash some of the potatoes against the side of the pot with a wooden spoon.) Remove from the heat, stir in the clams and cream, and season with the pepper and the salt to taste.





Set the chowder aside for 1 hour, covered, to allow the flavors to marry. Place the pot over low heat and slowly reheat, being careful not to let boil. Serve hot; garnish each bowl with a pat of butter and some parsley and chives.





Makes 4 quarts, 12 servings














Wisconsin Cheese Soup





INGREDIENTS





* 5 tablespoons margarine


* 2 carrots, chopped


* 2 stalks celery, chopped


* 1 green bell pepper, chopped


* 1 onion, chopped


* 5 button mushrooms, chopped


* 1/2 cup chopped ham


* 1/2 cup all-purpose flour


* 2 tablespoons cornstarch


* 4 cups chicken broth


* 4 cups milk


* 1/2 teaspoon paprika


* 1/4 teaspoon ground cayenne pepper


* 1/2 teaspoon ground mustard


* 2 cups shredded sharp Cheddar cheese


* salt to taste


* ground black pepper to taste





DIRECTIONS





1. In a large heavy kettle, melt butter or margarine. Add carrots, celery, onion, green pepper, mushrooms, and ham; cook over medium heat until vegetables are crisp tender, about 10 minutes, stirring occasionally. Do not brown.


2. Stir in flour and cornstarch; cook, stirring constantly, about 3 minutes. Add broth and cook, stirring, until slightly thickened. Add milk, paprika, cayenne, and mustard.


3. Stir in cheese gradually, stirring until cheese is melted. To avoid curdling, do not allow soup to boil after cheese is added. Season to taste with salt and pepper. Serve piping hot.
i am the soup queen! dh calls me soupy.





New England Clam Chowder





2 tablespoons unsalted butter


1 medium onion, finely diced


2 celery stalks (reserve tender leaves) trimmed, quartered lengthwise, then sliced into 1/4-inch pieces


3 tablespoons all-purpose flour


2 cups chicken or vegetable stock


2 (10-ounce) cans chopped clams in juice


1 cup heavy cream


2 bay leaves


1 pound Idaho potatoes, cut into 1/2- inch cubes


Salt and freshly ground black pepper


Pan Toasted Croutons:


2 to 3 tablespoons unsalted butter


1/2 baguette, cut into 1-inch cubes


3 tablespoons freshly chopped flat-leaf parsley


Salt and freshly ground black pepper





Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, mixing often. Stir in the flour to distribute evenly. Add the stock, juice from 2 cans of chopped clams (reserve clams), cream, bay leaves, and potatoes and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. Then add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.





For the Pan Toasted Croutons:


Melt the butter in a large skillet and toss the bread cubes in the butter until browned and toasted, about 2 to 3 minutes. Add parsley and season with salt and pepper.





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All Wisconsin Cheddar and Beer Soup





1 cup (2 sticks) butter


1/2 cup finely chopped onion


1/2 cup finely chopped celery


1-1/2 cups flour


2 quarts beef broth, homemade, canned or made from bouillon


2 cups milk


1 cup beer, preferably flat (or substitute additional 1 cup broth)


2 teaspoons liquid smoke


1 teaspoon hot red pepper sauce


3 tablespoons Worcestershire sauce


12 ounces (3 cups) shredded sharp Wisconsin Cheddar cheese


1/2 cup finely chopped parsley





In a stockpot, melt the butter. Saut茅 the onion and celery in the butter, until soft 鈥?not brown 鈥?about 5 minutes over moderate heat. Stir in the flour and heat, stirring, for about 5 minutes over medium low heat. The mixture will bubble as it cooks. Do not let the flour stick or turn brown.





Slowly add the stock, a little at a time, stirring to smooth the mixture. Add the milk, stirring. Stir in beer, liquid smoke, hot red pepper sauce and Worcestershire sauce. Bring just to a boil. Remove from heat, add the cheese and stir until melted.





Return to heat (do not let the soup boil). Stir in the parsley. Heat a few minutes, just below boiling, to let the flavors blend. Taste for seasoning, adding more of the sauces if you wish. Serve immediately or keep warm over very low heat. Serves 10.