MamasHealth.com Home Soup Recipes Angel hair Asian vegetable Baked potato Bean & bacon Bean & barley Bean & burger Beef mushroom Brazil stew Broccoli Catfish stew Chicken tortellini Classic French onion Coconut thai Corn chowder Creamy broccoli Creamy corn and turkey Creamy potato Creamy tomato Cuban black bean Dahl Garbanzo Gazpacho Ginger veggie Italian minestrone Lemon grass Laurel's pumpkin Lose your friends Meatball spinach Minestrone Miso Mulligatawny New England Oyster Oyster stew Parmesean & pea Potato leak Pumpkin Tortellini Red lentil veggie Rice & pepper Rice salmon Sausage stew San Diego gazpacho Seafood bisque Split pea Tortellini and bean Tortilla Veggie lentil Veggie stew Won ton soup Zesty califlower Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Jelly Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Freezing tips Meat Substitutes Cooking tips Food Delivery Programs Ingredient Substitutions Inexpensive Ovens Types of Steak Wine info	Corn chowder Ingredients: 4 fresh corn cobs, husked and the corn cut off the cob 2 tbsp of olive oil 2 garlic cloves, grated 4 tbsp of parsley, freshly chopped 3 cups of potatoes, cut into small cubes 3 leeks, chopped 3 cups of chicken stock 1 cup of heavy cream 1 2/3 cup of milk 1 tsp of cayenne pepper Directions: Add the oil and leeks to a covered pan. Simmer the leaks for 6 minutes. Add the garlic and simmer for 1 minute. Add the milk, chicken stock, potatoes and corn. Bring the ingredients to a boil, with a lid partially covering the pot, for 20-25 minutes. Reduce the heat, remove the lid and simmer the chowder for another 8 minutes. Add the cayenne pepper and the parsley. Add salt and pepper to taste. Serves: 4 persons       Duck and rice soup Ingredients: 5 tbsp of coriander 1 whole roast duck, skinless, headless and chopped into pieces 2 litters of water 4 spring onions, chopped 1 cup of broccoli, chopped into small pieces 6 slices of fresh galangal 3 cloves of garlic, minced 2 tbsp of fish sauce 1 teaspoon of white pepper 2 cups of rice noodles 1 tbsp of hoisin sauce Directions: Remove the meat from the ducks bones and set it aside. Add the duck carcass and bones, water, coriander and galangal to a large pot and bring the ingredients to a boil. Any foam occurring during the boiling process should be skimmed off and discarded. Boil for 15-20 minutes. Strain the broth into another pan and discard the ingredients left in the strainer. Cut the duck meat into small strips and add to the broth. Add the spring onions, fish sauce, broccoli, garlic, sugar, white pepper and hoisin sauce. Bring to a boil slowly Boil the rice noodles in a separate pot for 3 minutes. Strain the rice noodles. Pour the broth into serving bowls and add the noodles evenly to each bowl. Serves: 4 persons	Win a $100 Visa Gift Card Save money in the kitchen Sponsor a contest on MamasHealth.com
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