From the Archives.

Submitted and created by Amanda
Smoked Chicken and Corn Chowder

6 Boneless chicken breasts

6 ears of sweet corn

12 small red potatoes

1 stick of butter

6 tbs. of flour

2 32 oz. cartons of chicken stock

1 cup heavy whipping cream

½ can of evaporated milk

½ cup finely minced white onion

2 bay leaves

Liquid smoke
Salt

Pepper

Grill chicken breasts. After cool, cut into bite sized pieces. Boil corn, cut off of cob before cool to save all juices. Boil potatoes and cut into bite sized pieces. Set aside.

Roux: In a large soup pot melt butter. After butter is melted, add flour on med heat and whisk until lightly browned.

Add cream, stock and evaporated milk to roux. Whisk liquid until simmering. Then add onion and whole bay leaves. Simmer for 10 minutes.

Add chicken, corn and potatoes. When adding liquid smoke only add one drop at a time as liquid smoke goes and long way and gets stronger when cooked. Add salt and pepper to taste. Remove bay leaves before serving.

Submitted by Vicki

Compliments of Julie Bagnull, Jefferson City, Mo

Tortellini Florentine Soup

1 9 oz. pkg. refrigerated 3-cheese tortellini

2 14oz. cans of reduced sodium chicken broth

1 10oz light alfredo pasta sauce

2 cups shredded roasted chicken

½ cup oil packed dried tomato strips drained

3 cups lightly packed fresh baby spinach

1 oz. shredded parmesan cheese

In 4-quart dutch oven cook tortellini according to package directions. Drain and set aside.

In the same dutch oven combine broth and alfredo sauce. Stir in chicken and tomato strips. heat just to boiling; reduce heat. Simmer

Add cooked tortellini and spinach to chicken mixture. Cook for 1 to 2 minutes to heat through and wilt spinach. Sprinkle with parmesan cheese before serving.

More to follow.

Submitted by Lisa
Compliments of Lorraine, SC
Creamy Potato Leek Soup

1/2 cup sliced leek, washed well
2 cans chicken broth
4 medium potatoes, cut in 1" cubes
1 onion, diced
3/4 cup heavy cream
1/2 teaspoon pepper
1/2 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon celery seed
1/8 teaspoon garlic powder
Bring broth to a boil and reduce to medium.
Add leeks, potatoes, and onion.
Simmer, covered, 25-30 minutes.
Add seasonings and cream.
Simmer 5 minutes more.
Slightly mash with a potato masher to desired consistency.
Cooks note: Add extra broth for a thinner consistency.

Submitted and created by Darryl
Darryl's Good Time Freedom Onion Soup

1/2 cup unsalted butter
4 white onions, sliced
2 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
Kosher salt and freshly ground black pepper
About 1/2 bottle of red wine
3 heaping tablespoons all-purpose flour
2 quarts beef broth
1 baguette, sliced
1/2 pound grated Gruyere
Melt the butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized (about 25 minutes). Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry (about 5 minutes). Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium so you don't burn the flour and cook for 10 minutes to cook out the raw flour taste. Add the beef broth, bring the soup back to a simmer and cook for 10 minutes. Season with salt and pepper.
When you're ready to eat, top the baguette slices with the Gruyere and broil for 3-5 minutes, or until golden brown. Float several of the croutons on top of the soup and then eat it.

Submitted by April
Compliments of cooks.com
Chicken Tortilla Soup

1 c. chopped onion
1 tsp. minced garlic
2 tbsp. vegetable oil
4 c. chicken broth
1 c. chopped red bell pepper
1 tsp. ground red chilies
1 tsp. dried basil leaves
1 tsp. salt
1/4 tsp. pepper
1 (15 oz.) can tomato puree
Tortilla chips
2 c. shredded cooked chicken
Shredded Monterey Jack cheese
Avocado slices tossed with lime juice
Cook and stir onion and garlic in 2 tablespoons oil in 4 quart Dutch oven until onion is tender. Stir in broth, bell pepper, ground red chilies, basil salt, pepper and tomato puree. Heat to boiling. Reduce heat and simmer, uncovered for 30 minutes. Divide tortilla chips, chicken, avocado slices and cheese among 6 soup bowls. Pour broth over. 6 (1 1/2 cup) servings.