Slow Cooker Brunswick Stew

Slow cooker Brunswick stew is my my oft-requested soup recipe. It is comfort food in a bowl!

Ingredients:

• 3 cups cooked, shredded chicken
• ½ lb. cooked bbq pork (from restaurant or grocery store)
• 1 bag Simply Potatoes diced potatoes
• 1 cup diced onion
• 1 can creamed corn
• 1 can whole kernel corn
• 1 can baby lima beans, drained
• 2 cans petite diced tomatoes
• 3 TB butter
• 1 carton Chicken Broth
• ½ bottle barbecue sauce
• 1 TB Liquid Smoke
• 1 TB Worcestershire
• Tobasco (to taste)
• 2 TB Frank's Buffalo Sauce
• ¼ cup brown sugar
• salt & pepper to taste

Directions:

1. Steam potatoes and chopped onion in microwave for 4-5 minutes.
2. Add potatoes & onion to slow cooker.
3. Add all other ingredients; stir to combine.
4. Cook on high one hour; reduce to low.
5. Cook on low for 7-8 hours.

Source: Jamie Tarence+ familysavvy.com

Roughneck Chili

Still looking for the perfect basic chili recipe to call your own, one that skimps on the bells and whistles, but delivers all the classic flavor your family craves? Look no further, because we've got you covered! Prefer beans in your chili? Simply add one 15 oz. can, and reduce ground beef to 2 pounds.

Ingredients:

• 3   pounds lean ground beef
• 2  14  ounce can beef broth
• 1  8  ounce can tomato sauce
• 1/2  cup finely chopped green sweet pepper
• 4   drops bottled hot pepper sauce
• 3 - 4   tablespoons chili powder
• 4   teaspoons onion powder
• 1 1/2  teaspoons ground cumin
• 1   teaspoon instant beef bouillon granules
• 1   teaspoon garlic powder
• 1/4 - 1/2  teaspoon cayenne pepper
• 3/4  teaspoon ground white pepper
•  Dairy sour cream (optional)
•  Shredded cheddar or Monterey Jack cheese (optional)
•  Avocado dip (guacamole) (optional)
•  Directions:

   

  1. In a 4-quart Dutch oven cook ground beef until meat is brown; drain fat. Stir in broth, tomato sauce, green pepper, pepper sauce, chili powder, onion powder, cumin, bouillon, garlic powder, cayenne pepper, and white pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. If desired, top with sour cream, cheese, avocado dip, or tortilla chips.

   

  VariationRoughneck Chili with Beans: 

   

  Prepare as above except decrease ground beef to 2 pounds and add one 15-ounce can kidney, great northern, or chili beans, rinsed and drained, before simmering.

   

  Tortilla chips (optional)

   

  Source: recipe.com

The Best Potato Soup

Ingredients:

2 1/2 pounds baby red potatoes, sliced into small bite sized pieces
1/2 regular package uncooked bacon, finely diced
1 medium onion, diced
1/4 bunch celery, diced
8 cups milk
4 cups water
4 chicken bullion cubes (use a cup of the hot potato water to dissolve, then use the cup of hot water in place of one of the above cups of water)
1 teaspoon salt
1 teaspoon black pepper
3/4 cup salted butter
3/4 cup flour
1/4 bunch freshly chopped parsley
1 cup whipping cream

Garnish:

Shredded cheese
fried bacon bits
chopped green onions

Directions:

In large pot, boil potatoes in water 10 minutes. Drain and set aside. In sauté pan, cook bacon until crisp. Drain bacon fat and place on paper towel over plate to drain more. Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes. To the large potato pan, add milk, water, bullion, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil. In small, heavy saucepan melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Stir in parsley, reserved potatoes, and cream. Garnish with cheese, bacon bits, onions or all three. Serve hot!