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Homemade soup/Just open your cans
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    Posted: October 24 2006 at 10:20am
Oh my god is this good...
 
You can make this soup from your canned preps....My family loves it.
 
It's corn chowder and I have different ingrediants to make it...All are so good.
 
Here the recipe for just cans:  5 mins to open the cans 20 minutes to cook...How easy is that.
 
1 large can of chicken broth...
2 cans whole corn  (drain)
2 cans creamed corn.
1  large cans cubed potato's (drain)1 is fine..
2 can evaporated milk
1  cans of chicken (optional)
 
add all ingredients and when it comes to a boil let simmer for 15 minutes add salt and pepper to taste..You can add cornstarh if need but I don't.
 
Thats it...
 
This is how I make it with a few more ingrediance.  Prep time is 15 minutes  makes 5 quarts and 2 bowls...Yummy...
 
It make 3/4 of a dutch oven pot.
 
In a large pot
 
1 12 ozs salt pork -Trim the salt pork - all meat no fat and cube.  
1 large onion...I cheat and use the frozen bags of cubed onion. 1 cup
1 large can of chicken broth...
2 cans whole corn  (drain
2 cans creamed corn.
1 large can cubed potato's (drain)  or 3 potato's cubed and boiled.
2 cans evaporated milk
 
I have added
canned mushroom
canned chicken or left over chicken.
 
Cook bacon or salt pork well crispy...Then sauté onions..in with bacon.
add broth and all the other ingrediance...let it come to a slow boil and simmer for 15 minutes...I add pepper to this.  No salt  If need be you can add cornstarch to thicken...
 
 
This is just to good and it's so filling...My house smells so good...Can you smell the love.
The salt pork gives it that extra yummy and I use 12 ozs of hommel salt pork from walmart..It's a small brick...
 
My 12 year old son who's very picky just said its awlsome.Big smile
 
 
 
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slcmom View Drop Down
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That looks good!  I have a few I can share too:

Vegetable Soup
 
1/2 tsp celery powder
1 1/2 qts water
1/2 tsp minced onion
1 Tb. beef boullion
1/4 tsp thyme
1 bay leaf
 
Combine the above ingredients to make the broth, then add canned, dehydraded or fresh vegetables as available (abt. 4 cups total).  I use canned tomatoes, canned green beans or peas, potatoes and/or corn.  You can also add canned beef or ham pieces. 
 
Minestrone
 
1 cup navy beans
1 can ham
1/2 tsp minced onion (or to taste)
2 cups beef stock (from bouillon)
1 can tomatoes
1 can carrots (or dehydrated)
1-2 cups spaghetti, broken into pieces.
 
Cook until spaghetti is tender, then add salt and pepper to taste.  Can also add some red pepper flakes for a little more kick.  There are lots of minestrone recipes on the web and most are easily adaptable to stored foods as they have beans and pasta as main ingredients! 
 
 
Macaroni and Tomato Soup
 
1/2 tsp minced onion
1 Tb. red pepper flakes
1/4 tsp celery powder
1 can tomato soup
1 can water
1 can (46 oz) tomato juice
8 oz cooked macaroni 
1/2 tsp dried basil
1 Tb. sugar
1-2 bay leaves
a little taco seasoning (optional)
 
Add ingredients, heat to boiling. 
 
 
Potato Corn Chowder
 
1 Tb. bacon bits
1/2 tsp minced onion
1 1/2 C. chicken broth
1 12 oz can undrained corn
Dash pepper
1 can evaporated milk
1 can potatoes (optional)
potato flakes
 
Add ingredients then thicken with potato flakes until desired thickness.
 
Hearty Chicken Noodle Soup
 
3 cups chicken broth (from bouillon)
1 cup water
1/2 tsp minced onion
2 cups any type vegetables
2 cans cream of chicken soup
1/2 cup "whole" milk from powder (to make "whole" milk, mix twice the normal amount of the powder to water)
1 large can chicken
4 cups (about 2 oz)cooked noodles (egg noodles work well, but any any type)
salt and pepper to taste
 
Heat broth, add vegetables until tender.  Add cream of chicken soup and milk.  Salt and pepper to taste.  (It's probably plenty salty, so just add pepper.) 
 
 
 
 
Can thicken any of these with flour or cornstarch. I also have a carrot apple bisque recipe if anyone likes that. 
 
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yummy...Im printing that out...sound good..
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This was the original recipe that I started with but I have found we like it better with some water and milk added and not so much broth.  I have also been making it lately without the cream cheese and with sour cream instead which we liked a lot. I have also made the base and just used instant or mashed potatoes for a creamy soup or freeze dried potaotes, I use freeze dried onions, chives,  canned bacon, sometimes add broccoli, green peppers, cheese. What ever your family likes.

 

potato soup

 

8 cups chopped potatoes

1 small onion chopped (1/3 c.)

1/2 pound bacon cooked and crumbled

1 8 oz. cream cheese softened

3 14.5 oz cans chicken broth

1 10.75 oz cream of chicken soup

1/4 tsp pepper

 

In a 4 qt crock pot stir together potatoes, onion, and bacon

In a large mixing bowl combine the cream cheese, chicken broth, cream of chicken soup and the pepper.  Add to crock pot

Cover and cook soup on low heat 8 - 10 hours or on high heat for 4-5 hours.  If you like mash the potatoes slightly for a thicker consistency before serving.

Makes 8 servings.

 
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Boy that sounds GOOD! 

If you were making this with limited access to fresh supplies, you could substitute yogurt for the cream cheese/sour cream. You can make your own yogurt in a thermos if you have a yogurt start, see http://homecooking.about.com/library/archive/bldairy9.htm. 
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oh boy ... keep the recipes rollin in ... they all look good, easy and quick to make!! Guess I'm readjusting some food preps again!
slcmom, you're so resourceful ...
"When an emergency arises, the time for preparation is past."
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Originally posted by slcmom slcmom wrote:

Boy that sounds GOOD! 

If you were making this with limited access to fresh supplies, you could substitute yogurt for the cream cheese/sour cream. You can make your own yogurt in a thermos if you have a yogurt start, see http://homecooking.about.com/library/archive/bldairy9.htm. 
 
You can also purchase sour cream powder
I have not tried it yet but have some
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chicken pot pie
 
mix can cream of chicken soup with cans of veggies of your choice( i usually use can of mixed veggies) milk, can of chicken,  spices if you like or cheese
 
Top with a bisquick topping
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July brings up a good idea!!   If you were looking to add calories, bulk, or variation to any meal, you could take a soup recipe, make the soup thick, either by thickening with flour or reducing the water (maybe leave out the noodles), and bake it in a pie crust. 
 
Pie crust:  2 1/2 C. water, 1 tsp salt, 3/4 C. shortening, 6-7 TB water.  Mix flour and salt, add shortening and mix in with a fork (don't mix too well, you want pea-sized balls of shortening)  add the water and mix with a fork until it forms a ball.  Knead a couple of times, just until it stays together, divide into half, then roll out half between two pieces of wax paper.  Remove the top piece of wax paper and then slip your hand underneath the second piece of wax paper to flip into a pie plate.  Fill with whatever, then repeat with the second half.   Cut off the excess edges and flute if you want to be all fancy.  Cut a couple vent holes in the top and bake at 425 for 10-15 min until top crust is brown. 
 
I was intimidated by pie crusts for a long time, but with wax paper it's really easy.   Flour, water, and salt are all cheap and store well!! 
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heyy, all of these soup make me hungry.. going to print it to show my gf..
tonite i am going to be real real hungry..
thanks all...
look at whats around you, won't you help to change all of it??
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