Salmon Corn Chowder

Salmon Corn Chowder
Salmon Cream Soup with Tomatoes, Onions, and Corn seasoned lightly with Dill and Garlic, finished with Jack Cheese.

2 tablespoons butter
1/2 cup onion, chopped
1 clove garlic, minced
3 tablespoons flour
2 1/2 cup milk
1 8 oz can tomatoes, stewed, drained
1 cup corn kernels, cooked
1/2 teaspoon dill weed
1/2 teaspoon salt
1/8 teaspoon black pepper, fresh ground
8  oz salmon fillet, cooked or you can use 1 7 1/2 oz can salmon bones removed.
1/2 cup Monterey Jack Cheese

In a medium saucepan, heat butter over medium heat until melted.  Add onion and cook, stirring occasionally until tender, about 5 minutes.  Add garlic and cook 1 minute.  Blend in flour and cook 1 minute.  Whisk in milk until smooth; then add drained tomatoes, corn, dill weed, salt and pepper.  Bring to a boil, lower heat and simmer for 1 minute.  Break salmon into chunks and add to soup.  Remove from heat.  Serve with Fresh French or Italian Bread.

Cauliflower Chowder

Autumn is in the air.  I have a few super easy 20 minutes soups for when you are in a hurry.  The first one is Cauliflower Chowder.  This chowder is really yummy even if I am using canned soups.  Give it a try, you won't be disappointed. 

1-10 oz. pkg frozen cauliflower
1/2 cup hot water
2- 10 3/4 oz cans condensed cream of potato soup
2 cups milk
1 cup Swiss cheese (shredded)
1/8 tsp. nutmeg
Diced cooked bacon (optional)
Green onions Chopped (optional)

In a large saucepan combine the frozen cauliflower and 1/2 cup water.  Bring to a boil, reduce heat and simmer about 5 minutes until the cauliflower is tender. DO NOT DRAIN.  Using a potato masher, slightly mash the cauliflower.  Stir in potato soup, milk, cheese and nutmeg.  Give it stir and continue to simmer about 3-4 minutes or until heated through.  To Serve: Ladle chowder into individual bowl.  If desired top with bacon, green onion and a sprinkling of cheese. Crusty bread goes really well.  Delish!!!! Enjoy.

Baked Caramel French Toast

Baked Caramel French Toast

3 large Eggs
1/2 cup milk
1 teaspoon vanilla
1/4 teaspoon salt
8 slices french bread, diagonally sliced, 3/4 inch
1 cup brown sugar
6 tablespoons butter
1/3 cup whipping cream
1 tablespoon corn syrup

Spray 9x13 baking dish.  In a medium saucepan, combine brown sugar, butter, cream

and corn syrup.  Cook over medium heat until smooth, stirring constantly.  DO NOT BOIL.

Spread in prepared baking dish.

 

Beat eggs in shallow bowl.  Add vanilla and salt.  Dip each slice of the bread in the egg mixture, making sure bread is soaked.  Place bread slices on to of brown sugar mixture in baking dish.  Cover and refrigerate overnight.

 

Heat oven 400 degrees.  Uncover baking dish and bake 20-25 minutes or until bubbly and golden brown.  Let stand 3 minutes.  Invert onto a serving platter, scraping any extra caramel from baking dish.

 

Yummy!!!!! Serve with scrambled eggs and bacon.