Ham & Potato Corn Chowder

Ham & Potato Corn Chowder
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Sounds really, lots of ways you can change this up to make it different each time.
Servings Prep Time
6 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
20-30 minutes
Ham & Potato Corn Chowder
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Sounds really, lots of ways you can change this up to make it different each time.
Servings Prep Time
6 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. Heat the oil in a large pot, when hot, add the onion and celery, saute until tender, about 5 minutes.
  2. Stir in the garlic, thyme, and flour, saute until the flour is lightly browned. about 1-2 minutes, stirring constantly.
  3. Stir in the broth then add the milk, then the potatoes and carrots. Bring to a boil then reduce to a simmer and cook until the potatoes and carrots are tender, about 10-15 minutes, stir occasionally.
  4. Add the corn (if using fresh corn, boil that first then cut from the cob), and the ham. Simmer until everything is heated through and piping hot. Taste and season with salt an pepper as desired.
  5. Serve.
Recipe Notes

Low cost.

Variants: 1. Cook 4 strips of bacon and use the bacon fat to cook the onion and celery, garnish with the bacon chopped. 2. Reduce the potatoes and add some chopped cauliflower. 3. Saute the cubed ham before adding to the chowder. 4. Add sauteed mushrooms.

Provided courtesy of good friend, Stephen Connell.
United States.

Potato & Broccoli Cheese Soup

Potato & Broccoli Cheese Soup
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Sounds good. I like a good broccoli and cheese soup, the potatoes sound like a good addition.
Servings Prep Time
8-10 servings 30 minutes
Cook Time
1 hour
Servings Prep Time
8-10 servings 30 minutes
Cook Time
1 hour
Potato & Broccoli Cheese Soup
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Sounds good. I like a good broccoli and cheese soup, the potatoes sound like a good addition.
Servings Prep Time
8-10 servings 30 minutes
Cook Time
1 hour
Servings Prep Time
8-10 servings 30 minutes
Cook Time
1 hour
Ingredients
Servings: servings
Instructions
  1. In a large pot, add the broth, carrots, potatoes, and onion powder. Bring to a boil and reduce to a simmer, cook for about 10 minutes.
  2. While that is cooking, prep the broccoli, at 10 minutes, add that and cook for another 10 minutes.
  3. While the soup is cooking, heat a medium pot and melt the butter, whisk in the flour and cook for a minute or two, always whisking, until the mixture is golden brown. Then whisk in the milk and whisk and cook for about 5 minutes until thickened.
  4. Add the cheese and stir until mixed in and melted, add the salt and garlic pepper. Pour the cheese sauce into the soup, stir while doing this. Mix well.
  5. Ass more milk to thin for a thinner soup. Taste and adjust salt and pepper to your liking.
  6. Serve bowls topped with the bacon.
Recipe Notes

Low cost.

Provided courtesy of good friend, Stephen Connell.
United States.

Pork Chop Soup

Pork Chop Soup
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Sounds great. This calls for bone in chops (more flavor) but I will test this with boneless loin.
Servings Prep Time
8 servings 30 minutes
Cook Time
2 hours
Servings Prep Time
8 servings 30 minutes
Cook Time
2 hours
Pork Chop Soup
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Sounds great. This calls for bone in chops (more flavor) but I will test this with boneless loin.
Servings Prep Time
8 servings 30 minutes
Cook Time
2 hours
Servings Prep Time
8 servings 30 minutes
Cook Time
2 hours
Ingredients
Servings: servings
Instructions
  1. To a large pot, add the first 11 ingredients. Bring to a boil then reduce heat to a simmer and cook for 1 hour, uncovered. Remove the chops and set aside to cool.
  2. Remove 3/4 cup of broth from the pot then whisk the flour into the broth you removed. Set aside. When the chops have cooled, remove and discard any bones and fat then chop the meat into bite size pieces.
  3. To the pot, add the 5 vegetables at the end of the ingredient list and add the chopped pork as well. Stir and bring to a boil and stir in the flour mixture you set aside earlier. Reduce heat to a simmer and let cook for 1 hour, stirring occasionally.
  4. Remove the bay leaf, and optionally, you can gently mash some of the potatoes to make a thicker soup. Serve.
Recipe Notes

Figure about 100 Baht for pork loin (boneless chops). For 8 servings, this is about 40 cents per serving. When I price bone in chops I will update pricing here.

Adapted from an internet recipe.

One Pot Chicken & Lemon Rice

One Pot Chicken & Lemon Rice
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This sounds really good. You will sear the chicken in a pan on the stove and will bake the rice and chicken together in the oven.
Servings Prep Time
5 servings 10 minutes
Cook Time
50 minutes
Servings Prep Time
5 servings 10 minutes
Cook Time
50 minutes
One Pot Chicken & Lemon Rice
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This sounds really good. You will sear the chicken in a pan on the stove and will bake the rice and chicken together in the oven.
Servings Prep Time
5 servings 10 minutes
Cook Time
50 minutes
Servings Prep Time
5 servings 10 minutes
Cook Time
50 minutes
Ingredients
For the Chicken & Marinade
For the Rice
For Garnish
Servings: servings
Instructions
  1. Add the chicken and marinade ingredients to a large zip lock bag and place in the fridge for at least 1 hour. Leaving the chicken to marinate overnight in the fridge would result in flavor.
  2. Preheat your oven to 180 C. Remove chicken from the marinade and reserve the remaining marinade.
  3. Heat 1/2 tablespoon in a large oven safe pan, cast iron pan would be perfect. If you do not have a oven safe pan, just use a regular pan you have and I will point out when to transfer the contents of the pan to a large baking dish.
  4. When the pan is hot, add the chicken skin side down and cook until golden brown, flip and cook the other side to golden brown. You are just searing, no need to cook through. Remove the chicken and set aside.
  5. Pour out fat and wipe out with a paper towel then heat the pan again with 1 tablespoon of oil, add the onion and saute until translucent, about 2-3 minutes. Add the rest of the rice ingredients and the marinade you reserved. Stir and let the mixture come to a boil, let it boil for 30 seconds then remove from heat.
Using an Oven Safe Pan
  1. Place the chicken on top of the rice, cover with a lid or foil and place in the oven. Bake for 35 minutes, then remove the cover or foil and bake for 10 more minutes or until all the liquid is absorbed by the rice and the rice is tender.
  2. Remove from the oven and let rest for 5-10 minutes before serving, garnish with parsley and lemon zest.
Using a Baking Dish
  1. If using a glass Pyrex dish, first rule is NEVER add a hot item to a dish at room temperature, there is a chance the dish will shatter.
  2. Second rule is never heat the dish when it is empty.
  3. You need to heat the dish first, do this by adding water to the dish, about 1/2 inch, heat the dish for 10 minutes or so in the oven, remove from the oven, then pour in the rice mixture, then top with the chicken, cover with foil, then place in the oven to bake.
  4. Bake for 35 minutes, then remove the cover or foil and bake for 10 more minutes or until all the liquid is absorbed by the rice and the rice is tender.
  5. Remove from the oven and let rest for 5-10 minutes before serving, garnish with parsley and lemon zest.
Recipe Notes

Figure about 70 Baht for the chicken. If you buy quarters and cut the thighs from the legs, you will have much larger thighs, reserve the legs for another dish. For 5 servings, this is about 42 cents per serving.

Adapted from an internet recipe.

Chicken, Mushroom, and Noodle Soup

Chicken, Mushroom, and Noodle Soup
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This sounds good and is very versatile, can use egg noodles, spaghetti, Chinese or Japanese noodles. I will be making this with some wonderful Japanese noodles I found in Tesco. I am basing the prep time on making the chicken broth, if you are pressed for time, use powdered broth and cooked chicken.
Servings Prep Time
6 servings 1-2 hours
Cook Time
20 minutes
Servings Prep Time
6 servings 1-2 hours
Cook Time
20 minutes
Chicken, Mushroom, and Noodle Soup
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This sounds good and is very versatile, can use egg noodles, spaghetti, Chinese or Japanese noodles. I will be making this with some wonderful Japanese noodles I found in Tesco. I am basing the prep time on making the chicken broth, if you are pressed for time, use powdered broth and cooked chicken.
Servings Prep Time
6 servings 1-2 hours
Cook Time
20 minutes
Servings Prep Time
6 servings 1-2 hours
Cook Time
20 minutes
Ingredients
For Trinity
  • 1 carrot cut into large chunks
  • 1 onion quartered
  • 1 stalk celery cut into large chunks
Servings: servings
Instructions
  1. In a large pot, add the chicken breasts and Trinity. Add 8 cups of water (I use a quart jar to measure 4 cups at a time.) Bring to a boil the reduce to a simmer until the chicken is cooked through about 20-30 minutes.
  2. Remove the pot from the heat and let the pot cool to room temperature. Now you just made broth and juicy chicken.
  3. When the broth has cooled, remove the chicken and roughly dice, set the chicken aside. Strain the broth, discard Trinity. If you have less than 8 cups of broth, just add some water to make 8 cups.
  4. Rinse out the pot and dry it. Heat the oil in the pot and when hot add the garlic and ginger, saute for a minute or two until aromatic soft. Stir in the soy sauce.
  5. Add the broth, mushrooms, and chicken. Bring to a boil, then add the noodles and reduce to a simmer for 5 minutes or so or until the noodles are tender.
  6. Stir in the spring onion and simmer for another minute. Serve.
Recipe Notes

Figure about 50 Baht for 3 chicken breasts. For 6 servings, this is about 25 cents per serving.

Adapted from an internet recipe.

Chicken & Dumpling Casserole II

Chicken & Dumpling Casserole II
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Sounds very good! On the to cook list for sure. I love a good casserole, and chicken, win win. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
35-45 minutes
Servings Prep Time
6-8 servings 20 minutes
Cook Time
35-45 minutes
Chicken & Dumpling Casserole II
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Sounds very good! On the to cook list for sure. I love a good casserole, and chicken, win win. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
35-45 minutes
Servings Prep Time
6-8 servings 20 minutes
Cook Time
35-45 minutes
Ingredients
Servings: servings
Instructions
  1. For the chicken, economical way is to use quarters, separated, about 6 to 8 cover with about 2 inches of water (any extra chicken after this, freeze and use in another recipe). Boil them up in large pot. Optional, to make a really good broth and juicy chicken, add Trinity (an onion, celery, and a carrot, all roughly chopped). Allow to cool to room temp, remove skin and bones (good dinner for your dog) and roughly chop the chicken. Stain the broth, measure out 2 cups for this recipe, put the rest in a jar and cover and place in your fridge for the next recipe.
  2. Preheat your oven to 200 C. Add the butte to a 9x13 baking dish and put in the oven while it is heating, remove the dish when the butter is melted, see, you just saved yourself a small sauce pan to wash.
  3. Remove dish from the oven and place the chopped chicken in the dish. In a mixing bowl, whisk together the flour, milk, salt, and baking powder, pour this over the chicken in the dish but do not stir or mix in, think of this as a chicken cobbler.
  4. Same mixing bowl, mix together the soup and chicken broth you made, pour this over the casserole, but once again, do not stir or mix in.
  5. Bake uncovered for 35 to 45 minutes, done will be indicated by a nicely browned top and bubbling on the edges.
  6. Remove from oven and let rest for 5 minutes, serve, and enjoy.
Recipe Notes

I will state go with 1 kilo of chicken, cost for that would be about 70 Baht. Go a heavy handed with the chicken for 90 Baht, no one will complain. For 6 servings, this is about 45 cents per serving.

Shortcut: Condensed Cream of Chicken Soup.

This recipe for Chicken & Dumpling Casserole is from Veronica's Cornucopia.
United States.

Chicken Curry II

Chicken Curry II
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This sounds very good, and will give me a chance to test out a new bottle of curry powder I recently bought. This is Indian curry powder (yellow), not Thai curry. On my to cook list.
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Chicken Curry II
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This sounds very good, and will give me a chance to test out a new bottle of curry powder I recently bought. This is Indian curry powder (yellow), not Thai curry. On my to cook list.
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. After the chicken is sliced into strips, about 1/4 inch thick or so, spread them out and sprinkle with about 3/4 teaspoon of salt, 1/4 teaspoon of black pepper, and 1 teaspoon of curry powder, mix together.
  2. Using a large non stick pan, heat 1 1/2 tablespoons of oil on medium high heat, when hot but not smoking, add the chicken in a single layer and cook, stirring often to just lightly brown them, no need to cook all the way through, about 3 minutes. Remove from the pan and set aside.
  3. Reduce the heat on the pan to medium and add the rest of the oil, and the onion and cook until softened and translucent, then stir in the garlic, ginger, and remaining curry powder and cook until fragrant, maybe a minute or so, stir often.
  4. Whisk the cornstarch, sugar, and a pinch of salt into the broth then add the broth to the pan, bring to a boil then reduce to a simmer until the sauce is thickened, about 5 minutes. Return the chicken to the pan along with the peas and simmer until the chicken is cooked through, takes just a few minutes.
  5. Remove the pan from the heat, stir in the yogurt and cilantro, taste and adjust seasoning with salt and pepper if desired.
  6. Serve with steamed rice.
Recipe Notes

Figure about 70 Baht for the chicken. For 4 servings, this is about 52 cents per serving.

Variants: Replace the chicken with beef or large prawn.

Provided courtesy of good friend, Stephen Connell.
United States.

Slow Cooker Potato Soup II

Slow Cooker Potato Soup II
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Sounds really good, simple and common ingredients, and cooked in a slow cooker, bonus. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 10 minutes
Cook Time
8-10 hours
Servings Prep Time
6-8 servings 10 minutes
Cook Time
8-10 hours
Slow Cooker Potato Soup II
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Sounds really good, simple and common ingredients, and cooked in a slow cooker, bonus. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 10 minutes
Cook Time
8-10 hours
Servings Prep Time
6-8 servings 10 minutes
Cook Time
8-10 hours
Ingredients
Servings: servings
Instructions
  1. Add everything to your slow cooker crock, stir to mix together. Cover and cook on Low setting for 8 to 10 hours. or until the potatoes are fork tender.
  2. Mash the potatoes while they are in the slow cooker to the cooker to the consistency you prefer.
  3. Serve.
Recipe Notes

Low cost. With some planning, plan on a chicken dish that uses boiled shredded chicken, then you can make the stock for this by simply adding trinity when boiling the chicken, and use several tablespoons of the chopped chicken to make the soup with a shortcut.

Shortcut: Condensed Cream of Chicken Soup.

Provided courtesy of good friend, Stephen Connell.
United States.

Egg Flower Soup with Oyster Mushrooms

Egg Flower Soup with Oyster Mushrooms
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Most of you will know this as egg drop soup, the Chinese name is 蛋(dàn) 花(huā) 汤(tāng), literally means 'egg flower soup'. There is your language lesson for the day. This is a basic soup that can be made with water or broth. The stirring speed determines the size of the 'egg flowers'. When I was in the Navy, egg drop soup meant a near clear broth with egg you could hardly see. This recipe is from a Chinese friend, so I will go with this as very accurate. This recipe calls for Oyster mushrooms, do not confuse them with King Oyster mushrooms, lot of difference.
Servings Prep Time
2 servings as a side 5 minutes
Cook Time
10-12 minutes
Servings Prep Time
2 servings as a side 5 minutes
Cook Time
10-12 minutes
Egg Flower Soup with Oyster Mushrooms
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Most of you will know this as egg drop soup, the Chinese name is 蛋(dàn) 花(huā) 汤(tāng), literally means 'egg flower soup'. There is your language lesson for the day. This is a basic soup that can be made with water or broth. The stirring speed determines the size of the 'egg flowers'. When I was in the Navy, egg drop soup meant a near clear broth with egg you could hardly see. This recipe is from a Chinese friend, so I will go with this as very accurate. This recipe calls for Oyster mushrooms, do not confuse them with King Oyster mushrooms, lot of difference.
Servings Prep Time
2 servings as a side 5 minutes
Cook Time
10-12 minutes
Servings Prep Time
2 servings as a side 5 minutes
Cook Time
10-12 minutes
Ingredients
Servings: servings as a side
Instructions
  1. In a pot or wok, heat the oil, then cook the mushrooms for about 30 seconds or until soft and wilted, then pour in the stock and add the ginger slices, bring to a boil for about 5 to 8 minutes.
  2. At a near boil, stir the soup slow for larger 'flowers' or faster for smaller 'flowers', when the egg is in and formed, remove from heat and add the sesame oil and a pinch of salt and stir.
  3. Serve as a side dish by spooning the soup into 2 bowls, top with chopped spring onion.
Recipe Notes

Low cost.

Variant: 1. This recipe screams of white pepper powder, just a pinch. 2. Swap out the Oyster mushrooms with Straw mushrooms sliced in half lengthwise.

This recipe for Egg Flower Soup with Oyster Mushroom is from China Sichuan Food.

Mushroom Rice I

Mushroom Rice I
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Sounds like a great side dish, on my to cook list.
Servings Prep Time
4 servings 5 minutes
Cook Time
25 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
25 minutes
Mushroom Rice I
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Sounds like a great side dish, on my to cook list.
Servings Prep Time
4 servings 5 minutes
Cook Time
25 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
25 minutes
Ingredients
Servings: servings
Instructions
  1. Melt the butter in a saucepan on medium heat then add the mushrooms, garlic, and spring onion and cook until the mushrooms are cooked and liquid has evaporated.
  2. Add the chicken broth and rice and stir. Season with parsley, salt and pepper to taste. Reduce heat to a low simmer, cover, and simmer for 20 minutes.
  3. Fluff with a fork and serve as a side.
Recipe Notes

Low cost.

Adapted from an internet recipe.