Forgetful Momma

Secular Homeschooling in Canada

Soup

Homemade Corn Chowder

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Winter brings out the chowders in our house, as well as the soups, and stews. All the warm foods including this homemade corn chowder. This chowder brings back all kinds of warm memories, brings back warming up after playing in the snow.

Homemade Corn Chowder

Homemade Corn Chowder

*This post may contain affiliate links, see my disclosure policy for more information.*

Start back by slicing potatoes, I slice mine thin for a few different reasons: cook through faster, and as the smaller pieces break up, your chowder gets a little thicker – something I learned from a great co-worker years ago.

Homemade Corn Chowder

Dice your onion, throw them in a large pot (soup pot) with your potatoes. Just barely cover your potatoes with water. Add in salt and pepper to taste. Add in 1 tsp of celery salt and a handful or two of bacon bits, we prefer Hormel Real Bacon bits. Cook under potatoes are just tender.

Homemade Corn Chowder

Once your potatoes are cooked, ladle out about a cup of water, you want the water level to be under the potatoes. Add in half a cup of cup and a can of cream corn.

Bring to a boil over low to medium heat, don’t rush it and keep stirring it, or you’ll end up with scolded milk, brunt corn chowder, neither of which you want. Once it has come to a boil remove from heat.

Serve warm with a slice of thick bread, or thin sliced toast with butter.

Homemade Corn Chowder
Homemade Corn Chowder

Homemade Corn Chowder

Yield: 5
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

  • 6 potatoes, sliced
  • 1/2 a medium onion, diced
  • salt and pepper to taste
  • 1 tsp celery salt
  • 1/2 cup of bacon bits
  • 1 can of cream corn
  • 1/2 cup of milk

Instructions

  1. Start back by slicing potatoes, I slice mine thin for a few different reasons: cook through faster, and as the smaller pieces break up, your chowder gets a little thicker.
  2. Dice your onion, throw them in the pot with your potatoes. Just barely cover your potatoes with water. Add in salt and pepper to taste.
  3. Add in 1 tsp of celery salt and a handful or two of bacon bits.
  4. Cook under potatoes are just tender.
  5. Once your potatoes are cooked, ladle out about a cup of water, you want the water level to be under the potatoes.
  6. Add in half a cup of cup and a can of cream corn.
  7. Bring to a boil over low to medium heat, don't rush it or you'll end up with scolded milk, brunt corn chowder, neither of which you want.
  8. Once it has come to a boil remove from heat.
Nutrition Information:
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
© Ashley Mullen
Category: Main Course

Similar posts that you may be interested in:

Bacon Cheeseburger Soup

Bacon Cheeseburger Soup

Slow Cooker French Onion Soup

Slow Cooker French Onion Soup

Chicken Tostito Soup

Chicken Tostito Soup

Homemade Corn Chowder

Slow Cooker French Onion Soup

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Winter brings the hot soups that warm you from the inside out. French onion soup warms us from the inside out, fills us up with warm bread and cheese. It’s especially great for a budget friendly meal, or a day where you feel like eating lighter. If you are looking for something  bit heavier you should check out our bacon cheeseburger soup.

This french onion soup is a great starter when having friends over for supper, or for a light meal before heading out.

Slow Cooker French Onion Soup

Slow Cooker French Onion Soup

*This post may contain affiliate links, see my disclosure policy.*

What you need:

  • 3 large white onions sliced
  • 3 tablespoons butter
  • 2 tablespoons brown sugar
  • 4 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 clove garlic minced
  • ⅓ cup balsamic vinegar
  • 1 tsp dried Thyme
  • 1 Bay leaf
  • french bread
  • 1 cup of shredded Mozzarella

How to make slow cooker french onion soup:

First start, slice your onions, I like to slice mine into circles, but slice them however you’d like, slicing them thinly.

Melt your butter in a frying pan over medium heat, with your brown sugar. Toss in all your onions, cover, let them sit for 5 minutes. Then toss them, cover and sit for 5 minutes. Repeat for 20 minutes. You want your onions tender.

Slow Cooker French Onion Soup

Once your onions are tender dump them, the melted butter, everything into your slow cooker.

Add in your beef broth, bay leave, Worcestershire sauce, balsamic vinegar, thyme, and garlic to your slow cooker.

Slow Cooker French Onion Soup

While you’re waiting on you soup to cook, slice your french bread, thick. Grate your cheese, we use mozzarella because we have it.

After 4-5 hours on low your french onion soup is cooked and ready to move on to the next step. Dishing it into ramekins.

Top with a slice of of the french bread, and grated cheese.

Slow Cooker French Onion Soup

I placed our ramekins on a cookie sheet to make it easier for handling. Broil in your oven. If you use High, watch it closely! You want your cheese to melt and brown not burn.

These are also really good for saving them for later. Great for single serve heating up the next. And I always find soup so much better the next day, chili too.

I don’t feel guilty making a pot of crock pot french onion soup for myself once in awhile that I can reheat multiple times a week to have lunch for myself.

Slow Cooker French Onion Soup
Slow Cooker French Onion Soup

Slow Cooker French Onion Soup

Yield: 10
Prep Time: 10 minutes
Cook Time: 20 minutes
Inactive Time: 3 hours
Total Time: 3 hours 30 minutes

Ingredients

  • 3 large white onions, sliced
  • 3 tablespoons butter
  • 2 tablespoons brown sugar
  • 4 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 clove garlic, minced
  • ⅓ cup balsamic vinegar
  • 1 tsp dried Thyme
  • 1 Bay leaf
  • french bread
  • 1 cup of shredded Mozzarella

Instructions

  1. In a large non-stick pan, cook onions, butter and brown sugar over medium low heat until golden and caramelized.
  2. Empty the pan into the slow cooker along with remaining ingredients except bread and cheeses.
  3. Cook on low for 4-5 hours.
  4. Remove and discard bay leaf and ladle the soup into bowls. Top with bread slices and cheeses. Broil until cheese is melted and browned.
Nutrition Information:
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
© Ashley Mullen
Category: Main Course

Similar recipes that you might be interested in:

Bacon Cheeseburger Soup
Slow Cooker French Onion Soup

Soups for Autumn’s Cold Weather

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With autumn coming in fast, the time has come for warmer meals. Soups for autumn are a favorite here, on the stove or in the slow cooker. They are perfect for reheating, often tasting better the next day… if there is any left, which there usually isn’t.

soups for autumn

Soups for Autumn’s Cold Weather

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I love making and eating soups during the cooler months of the year. They are perfect for warming up from the inside out. They are great for putting in a thermos for your kids to take to school, getting warmed up before heading outside to play.

Cheese Broccoli Soup by Megan at Raising Memories

Thia Wedding Soup and Pasta and Bean Soup by Brandi at Yee Wittle Things

Spicy Barley and Vegetable Soup by Elizabeth at Frugal Mom Eh!

vegan creamy broccoli soup

Vegan Creamy Broccoli Soup

Apple and Cheese Soup

15 Minute White Bean and Ham Soup with Kale

Bacon Cheeseburger Soup

Bacon Cheeseburger Soup by Forgetful Momma as well as:

Creamy Potato Leek Soup

Chicken Tostito Soup

Slow Cooker French Onion Soup

Cream of Asparagus Soup and Tomato and Dill Soup by Elizabeth at Life Love Liz

best ever beet soup

Best Ever Beet Soup by Shayne at Mommy Outside the Box

Easy Homemade Miso Soup by at Thinking Outside the Sandbox Family

Chicken Taco Soup by Jennifer at Mom vs the Boys

hamburger soup

Hamburger Soup by Randa at The Bewitchin’ Kitchen, as well as:

Zuppa Toscana Soup

Turkey Vegetable Healing Soup

Roasted Cauliflower and Cheddar Soup

Lasagna Soup

creamy pumkpin soup

Creamy Pumpkin Soup by Jennell at Canadian Mom Eh

Paleo Butternut Lemongrass Soup and Chicken Vegetable Soup by Olivia at West Coast Mommy

Creamy Broccoli Soup with the CREAM by Jenn at One Heart One Family

Simple to Make Bacon Cheeseburger Soup

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Have you ever made something you saw online, in a magazine, or a cookbook and, even though you made it, didn’t expect it taste good? Well. This was it for me. This was it for all of us. Bacon Cheeseburger Soup. I love bacon, I like hamburgers, but cheeseburgers… not really my thing.

This soup. O.M.G. And I never use those words or letters. But this soup is the best I have ever made. The best I have ever eaten. The BEST.

Did I mention how simple it is to make this?

Bacon Cheeseburger Soup

Bacon Cheeseburger Soup

*This post may contain affiliate links. For more information see my disclosure policy.*

Bacon Cheeseburger Soup

Start by simmering 1 diced onion, 3 cloves of minced garlic, 2 carrots shredded. Add in a pound of ground beef and 2 tsp parsley and 2 tsp of basil.

Cook until the burger is brown and cooked. I use my large pot, the one I’ll have my soup in, just to save on dirty dishes.  While that is cooking, cut up 4-5 potatoes. I dice mine small, think bite size for young kids.

Bacon Cheeseburger Soup


Once your burger is thoroughly cooked, add in the potatoes, and three cups of chicken stock. It will just come to the stop of everything in your pot. Just. Bring to a boil on medium-high then reduce the temperature to medium-low. Cook the potatoes, until very tender.

While the potatoes are cooking, shred two cups of cheddar cheese.

Also, take 1/4 cup of butter or margarine, melt over medium heat, and add in 1/4 cup of flour, stirring to mix completely.

Bacon Cheeseburger Soup

Once the potatoes are thoroughly cooked, turn off the heat, add in the butter and flour mixture and give it a good stir. This will thicken up the soup a lot. Then add your shredded cheese and half a cup of bacon bits.Stir, stir, stir. Then serve.

Bacon Cheeseburger Soup
 
 
Everyone of us loves this soup. Austin wasn’t finished eating her first bowl when she was asking me to pack it for her lunch the next day. There was barely enough left for her. Even picky, barely eats supper Brookland loves this, and has second helpings.

Hope you enjoy this as much as we did!

Bacon Cheeseburger Soup

Bacon Cheeseburger Soup

Yield: 6
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Ingredients

  • 1 diced onion
  • 3 cloves of minced garlic
  • 2 carrots, shredded.
  • 1 lb ground beef
  • 2 tsp parsley
  • 2 tsp basil
  • 4-5 potatoes, diced
  • 3 cups chicken stock
  • 1/4 cup butter or margarine
  • 1/4 cup flour
  • 2 cups cheddar cheese, shredded

Instructions

  1. Start by simmering 1 diced onion, 3 cloves of minced garlic, 2 carrots shredded. Add in a pound of ground beef and 2 tsp parsley and 2 tsp of basil.
  2. Cook until the burger is brown and cooked.
  3. Once your burger is thoroughly cooked, add in the potatoes, and three cups of chicken stock. Cook the potatoes, until very tender.
  4. Take 1/4 cup of butter or margarine, melt over medium heat, and add in 1/4 cup of flour, stirring to mix completely.
  5. Once the potatoes are thoroughly cooked, turn off the heat, add in the butter and flour mixture and give it a good stir. This will thicken up the soup a lot. Then add your shredded cheese and half a cup of bacon bits.
  6. Stir, stir, stir. Then serve.
Nutrition Information:
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
© Ashley Mullen
Category: Main Course

Similar posts that you may be interested in:

Slow Cooker French Onion Soup

Slow Cooker French Onion Soup

Chicken Tostito Soup

Chicken Tostito Soup

Hearty and Warm Chicken Tostito Soup

by

As I am writing this, I have goose bumps running up and down my body. I’m freezing. Our kitchen is horribly drafty, the cold wind is coming in around the screen door and under the main door. Brrr! So, warm soups are us! Plus, with the line of business my husband is in, I have the ingredients on hand. This Chicken Tostito Soup is perfect for cool days.

Chicken Tostito Soup

Chicken Tostito Soup

*This post may contain affiliate links. See my disclosure policy for more information.*

I made this soup of the first time a few years ago, and Blake loved it, so I making chicken tostito soup quite often in the cold (6) months here.

What you need:

  • 2 bell peppers, diced
  • 1 medium onion, diced
  • 3-4 chicken breasts
  • 1 tbsp garlic powder
  • 1 tbsp chili powder
  • 2 tsp cumin
  • 1 jar of Roasted Red Pepper Salsa (roughly 2 cups)
  • 1/2 cup of chicken stock
  • 1 cup of corn
  • 2 + handfuls of Tostitos

How to Make Chicken Tostito Soup

I always try to have different colored peppers in my freezer, so, I dice orange and red peppers, as well as one medium onion.

Chicken Tostito Soup

I make this in my large slow cooker. Starting with 3-4 chicken breast in the bottom. Sprinkle 1 tbsp of chili powder and garlic powder, and 2 tsp of cumin over the chicken breast.

You can also bake your chicken first with the seasonings on it. Instead of laying the baked chicken in your slower, first shred it, as we will be shredding it later. Then continue on with the next steps.

Add a full jar of salsa, which is roughly two cups. I make it with Roasted Red Pepper now, it has a great taste going with the peppers that you added, it is a medium so it has a little heat, making you even warmer inside. Fill the jar half way with chicken stock, put the lid on, give it a shake and add it to your slow cooker.

Add either a cup of frozen corn or a can of corn.

Chicken Tostito Soup

Add two handfuls of Tostitos. I normally use the small rounds but these taste great too. I don’t break them up, just stir them in. They will break down as it’s cooking, thickening it up.

About 30 minutes before serving, take out the chicken, shred it, and then replace it in the slow cooker, stirring. If you would like your soup thicker, more stew like, add another handful or two of Tostitos.

How delicious does this look? Looks pretty damn good doesn’t? Well, it tastes even better!

Chicken Tostito Soup

Chicken Tostito Soup

Yield: 8
Prep Time: 10 minutes
Cook Time: 5 hours
Total Time: 5 hours 10 minutes

A filling, yet easy and delicious soup that you'll want to make again and again.

Ingredients

  • 2 bell peppers, diced
  • 1 medium onion, diced
  • 3-4 chicken breasts
  • 1 tbsp garlic powder
  • 1 tbsp chili powder
  • 2 tsp cumin
  • 1 jar of Roasted Red Pepper Salsa (roughly 2 cups)
  • 1/2 cup of chicken stock
  • 1 cup of corn
  • 2 + handfuls of Tostitos

Instructions

  1. Dice orange and red peppers, as well as one medium onion.
  2. Starting with 3-4 chicken breast in the bottom. Sprinkle 1 tbsp of chili powder and garlic powder, and 2 tsp of cumin over the chicken breast.
  3. Add a full jar of Tostitos salsa.
  4. Fill the jar half way with chicken stock, put the jar on, give it a shake and add it to your slow cooker with your cup of corn and a couple handfuls of Tostitos.
  5. Cook on low for 6-8 hours, or low for 3-4.
  6. Add another handful of Tostitos 30 minutes before serving if you wish to thicken it up more.
Nutrition Information:
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
© Ashley Mullen
Category: Main Course

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Bacon Cheeseburger Soup
Stuffed Pepper Soup