Hoosier Home Cookin'

Baby, it's cold outside! This week's super soup recipes are guaranteed to warm you up! Corn Chowder is simple and hearty. Cream of Broccoli Soup is rich and creamy. And, Praise the Lord Soup is great with a big slab of corn bread.

Happy eating!

Corn Chowder

6 slices bacon
1 med. onion, coarsely chopped
2 med. potatoes, peeled and
cubed
1/2 C. water
2 C. milk
1 (17-oz) can cream style corn
1/2 tsp. salt
dash of pepper

Cook bacon in a Dutch oven until crisp. Remove bacon, reserving 2 T drippings in oven. Crumble bacon and set aside. Saute onion in reserved drippings until tender. Add potatoes and water. Cover and simmer 15 to 20 minutes or until potatoes are tender. Stir in milk, corn, salt and pepper and cook over medium heat, stirring frequently until thoroughly heated. Sprinkle each serving with reserved bacon. Makes about 5 cups.

Cream of Broccoli Soup

1 bunch fresh broccoli
3 C. chicken stock
1/2 C. onion, chopped
4 T. butter
5 T. flour
Half and Half
salt and white pepper to taste
croutons
paprika
parsley

Cook broccoli in stock with onion until tender. Place in blender and blend quickly, leaving small pieces of broccoli. In saucepan, blend butter and flour together over medium heat and cook 3 minutes, stirring constantly. Add broccoli and stock. To avoid lumps, stir constantly until thickened. Thin to preferred consistency with half and half. Add seasonings. Garnish with croutons, paprika and parsley.

Praise the Lord Soup

1 lb. Italian sausage, browned
2 to 3 stalks celery, chopped
1 C. mushrooms, chopped
1/2 C. green pepper, chopped
2 cloves garlic, minced
1 (28-oz.) can tomato puree
3 cans tomato soup
3 soup cans water
2 bay leaves
1/2 tsp. oregano
1/2 tsp. basil
sour cream
chopped black olives
chopped green onions
grated cheddar

Slice sausage and simmer with first 10 ingredients for 45 to 60 minutes. Place sour cream, olives, green onions and cheddar cheese in individual bowls and pass around the table for each person to garnish as desired. Serves 12 to 15.