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Oct 202015

Potato And Green Bean Chowder

I ate the whole thing!!!

  I ate the whole thing!

Just a very simple recipe today to share with you with the cooler and in some cases, colder weather moving in to most of us. We here in Florida, have had a beautiful week of mornings near 50 degrees and days in the 70’s! Thursday night, we were lucky enough to have some of our kids over to share a bonfire with us and granddaughter even brought all the ingredients to make Smores!

You do remember Smore's...Don't you?

You do remember Smores…Don’t you?

It was the first time we got to see daughter since her visit to Washington D.C. and along with a beautiful shot glass with a picture of the original Constitution of the United States printed on it to go along with our large collection of bar glasses, she also brought home a cookbook by the Army Air Operations Group called the Responders’ Recipes. Of course I had to sit right down and read it to see what I might be able to conjure up in my kitchen. Without much desire to try things lately with Kenny and his oral surgery, I did find a couple of recipes by a lady named Terri Casey McGrath that I wanted to combine as I knew husband would be able to eat without too much of a problem and with the cooler temps we’ve been experiencing it was a perfect idea other than the fact I could’ve made more! About another week of sipping on soups and eating lots and lots of egg dishes, things might get back to normal and if not, Husband will just have to suffer and watch me eat fried chicken and all the other good stuff I have fasted from being the nice wife that I am, ha ha! On with the chowder………

Potato And Green Bean Chowder
  • ½ lb fresh green beans, French cut
  • 3 large baking potatoes
  • 1 cup of chopped onion
  • 4 bacon strips, cooked crisp reserving some fat for cooking green beans
  • 3 tbsp butter
  • 3 tbsp flour
  • 2 cups milk
  • 1 egg yolk
  • 1 cup grated cheese of you choice, I used cheddar
  • Sea salt and white pepper to taste
  1. Steam green beans and onions with a little of the bacon drippings drizzled over them until crisp tender and set aside.
  2. Add enough water to the bean water to boil potatoes and cook them until you can just run a knife through; drain and grate on a large grater.
  3. Melt butter in a large saucepan, whisk in the flour and gradually stir in the milk.
  4. Add the cooked beans with onions and grated potatoes.
  5. Beat egg yolk and beat in a little of the thickened sauce and then stir into mixture of veggies.
  6. Add cheese and stir to melt.
  7. Add bacon or sprinkle bacon on top of your soup in a bowl as I did because Kenny has a little trouble with the bacon at this point in time!

Chopped ham also goes well with this chowder!

Hope you enjoy and I’m off to the kitchen to put dinner together with a recipe given to me by my daughter’s friend Jackie! Hope you’ve all been well and hope to see ya soon with her recipe……….

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Sep 132013

Creamy Peanut Soup

National Peanut Day is here! How much do we love peanuts, let me count the ways! This recipe calls for boiled peanuts and I have a bounty of them packed in our freezer, just thaw, heat and eat, it’s just that simple and so good for you. Learned about boiled peanuts when I first migrated south to Florida and have enjoyed them ever since. When I first heard of them, I was kinda leary knowing only of Planter’s Peanuts in a jar or can, they were the only way us Yankees ate them except for in cookies or candy. Our son-in-law Scott, living in Indiana now, has his folks pick up raw green peanuts when they’re down here visiting so he can enjoy them year round in a part of the country that is naive to what they are. So if you have never had this tasty treat and you get to Georgia or Florida, be sure to try them! This recipe is just simplicity at it’s best!

Love em!

Love em!


5.0 from 1 reviews
Creamy Peanut Soup
  • 1 cup shelled boiled peanuts
  • 3 cups chicken broth, divided
  • ¼ cup raw, long grain rice
  • 1 tbsp sherry
  • Sea salt to taste (if using salted boiled peanuts, be sure to taste before adding more salt)
  • Chopped roasted peanuts for garnish (optional)
  1. Cook rice according to package directions until soft.
  2. In a food processor, puree peanuts with ½ cup of the broth and place in a saucepan.
  3. Combine ½ cup of the broth with the rice in the processor and puree; add to peanuts.
  4. Stir in the remaining broth and sherry to peanut mixture; taste for desired saltiness and add if needed.
  5. Heat over low temperature until nice and hot.
  6. Garnish with chopped peanuts if desired.


Hope you enjoy and have a nice weekend, as we might be gettin’ outta Dodge tomorrow!

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