Hoosier Home Cookin'

Although the weather of late doesn't necessarily reflect the wintry date on the calendar, I'll continue my annual tradition of a few weeks' worth of winter soup recipes. Snow is predicted for the weekend, so big bowls of Amish Chicken and Corn Chowder may be in order. Or possibly a big pot of Cheeseburger Soup may hit the spot. Or, bring on the beans, with Navy Ham Soup.

Next week: soup's still on. Happy eating!

Amish Chicken and Corn Chowder

12 C. chicken broth
2 lbs. boneless, skinless chicken
breasts, cubed
1 C. chopped onion
1 C. chopped celery
1 C. shredded carrots
3 chicken bouillon cubes
2 cans cream style corn
2 C. uncooked egg noodles
1/4 C. butter
1 tsp. salt
1/4 tsp. pepper

In a large Dutch oven, add the broth, chicken, onion, celery, carrots and bouillon. Bring to a boil. Reduce heat and simmer, uncovered, for about 30 minutes or until chicken is no longer pink and vegetables are tender. Stir in corn, noodles and butter and cook until noodles are tender, but not mushy (about 10 minutes). Season with salt and pepper.

Cheeseburger Soup

1/2 pound ground beef
3/4 C. chopped onion
3/4 C. chopped carrots
3/4 C. diced celery
1 tsp. dried basil

1 tsp. dried parsley
4 T. margarine, divided
3 C. chicken broth
4 C. potatoes, peeled and diced
1/4 C. flour
8 ounces Velveeta Cheese, cubed
1 1/2 C. milk
3/4 tsp. salt
1/2 tsp. pepper
1/4 C. sour cream

In a three-quart saucepan, brown beef, drain and set aside. In the same saucepan, sauté onions, carrots, celery, basil and parsley in 1 tablespoon of the margarine. Cook until vegetables are tender. Add broth, potatoes and beef. Bring to a boil. Reduce heat and simmer for 10 minutes or until potatoes are tender. In another small skillet, melt remaining butter. Add flour and cook for 3 to 5 minutes or until bubbly. Add to soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper. Cook, stirring constantly, until cheese melts. Remove from heat and blend in sour cream.

Navy Ham Soup

1 lb. Navy beans
2 quarts boiling water
2 carrots, diced
1/2 C. chopped onion
3/4 C. celery diced
2 C. ham, diced
Salt and pepper to taste

Wash beans and soak in boiling water overnight. Pour off water and then put on stove with two quarts water. Add celery, onion, carrots and ham and simmer until beans are tender. Do not cook so long that beans get mushy. Season and serve. Note that the cooking time is about 3 hours for the beans to be fully tender.