Here are two soup recipes selected from the Firehouse Chef web site and the IAFF Menu Planner that will make you say ‘mmmm good.’

From the Firehouse Chef

Cheddar-Potato Bake

Ingredients

• 1 can (10 3/4 oz) Campbell’s Cheddar Cheese Soup

• 1/3 cup sour cream or plain yogurt

• 1 green onion, chopped (about 2 Tb)

• Generous dash pepper

• 3 cups stiff, seasoned mashed potatoes

Directions:

• In 1 1/2-quart casserole, combine soup, sour cream, onion and pepper. Stir in potatoes.

• Bake at 350 degrees for 30 minutes or until hot.

• Makes about 4 cups or 8 servings.

• VARIATION: In small bowl, combine 1 T. melted margarine or butter, 2 T. dry bread crumbs and 1/4 t. paprika.

• Sprinkle over potato mixture before baking.

• VARIATION: In 2-quart saucepan, combine soup, sour cream, onion and pepper. Stir in potatoes. Over low heat on stovetop, heat through, stirring occasionally.

Recipe by Firefighter: Tucker W. Nettles – Georgetown County EMS, Georgetown, SC From


IAFF Menu Planner

CRAB AND CORN CHOWDER

INGREDIENTS

• 1 tbsp. olive oil

• 2 tbsp. unsalted butter

• 2 medium russet potatoes, peeled and diced

• 2 celery ribs, diced • 1 medium onion, diced (about 1 cup)

• 1 small red bell pepper, diced

• 1 bay leaf, whole

• 1 tsp. freshly ground pepper

• 1 tbsp. Old Bay Seasoning

• 3 tbsp. all-purpose flour

• 2 c. fat-free low sodium chicken or vegetable broth

• 1 qt. 1% milk

• 3 c. white sweet corn kernels, fresh or frozen (preferably fresh)

• 8 oz. fresh lump blue crab meat

RECIPE

• Heat olive oil and butter in Dutch oven over moderate heat until butter melts.

• Add the vegetables one at a time as you chop them going down the list (very important to go in order).

• Add bay leaf, pepper and Old Bay. Stir, cover and let cook for 5 minutes.

• Add flour, stirring constantly to coat and dissolve, about 2 minutes.

• Add broth, stir to combine, and remove any lumps.

• Add milk and stir.

•Bring up to a gentle bubble, add corn and crab. Let cook for about 10 minutes, then enjoy!