Posts Tagged ‘Soups’

Shirley J – Cooking Made Easy Since 1978 Archives

Weekly Universal Sauce Recipe #13 – Spicy Sausage Chowder

By Shirley J Monday March 29, 2010

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We can’t believe we are in the last week of March! Here’s a very popular chowder recipe. It’s fast, it’s spicy we love that it uses fresh aromatics and corn you most likely have on hand!

Spicy Sausage Chowder

Ingredients:
1 T. salad oil
1 c. diced onion (fine)
½ c, diced celery
1/3 c. diced carrot
2 c. corn (frozen, fresh, or canned)
1 T. ground cumin
1 lb. Italian sausage (not link)
8 c. water
2 c. Shirley J Universal Sauce

Directions:
In small stockpot brown onion, celery and carrot in oil. Add sausage, continue on medium heat until fully cooked and crumbled. Remove most of the resulting drippings. Add water and Shirley J Universal Sauce, stir until mixed well. Add corn and bring soup to a slow boil over medium heat. Simmer 5-10 minutes after boiling.

Print recipe here.

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Weekly Universal Sauce Recipe #6 – Poblano Corn Chowder

By Shirley J Monday February 8, 2010

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Are you a fan of chowder? Try our poblano corn chowder for a change. It’s got a kick and it’s quick to make!

Poblano Corn Chowder

Ingredients:
1 T. oil
¾ c. yellow onions chopped
3 c. garlic
2 poblano chilies with the skin removed and diced. (You can substitute 6 oz can of diced green chilies)
2 cobs of corn (roasted or grilled, kernels removed) (You can substitute 1 ½ cups of frozen corn roasted in the oven)
4 c. water
1 c. Shirley J Universal Sauce
½ t. oregano (ground or crushed)
1 t. cumin (ground)
1 t. Shirley J Chicken Bouillon
1 ½ c. white or yellow cheddar cheese (grated)
tortilla chips for garnish

Directions:
In a small stockpot, on medium heat add oil, garlic and onions. Cook for 4-5 minutes. Do not allow to burn. Next add chilies and roasted corn, let cook for about 2 minutes. Add water and Shirley J Universal Sauce, whisk until blended. Allow the mixture to come to a slow boil. Add the spices and Shirley J Chicken Bouillon, let simmer for 5 minutes. Turn heat off, add cheese and stir until all is incorporated evenly. Serve, garnish with tortilla chips.

*Just started following our 52 Weeks of Shirley J Universal Sauce Recipes? Check out what other recipes we’ve featured!
Week #1 – Shirley J Queso
Week #2 – Cheesy Asparagus and Rice
Week #3 – Black and White Chili
Week #4 – Shirley J Fondue
Week #5 – Butternut Squash and Apple Soup

Visit our www.shirleyj.com for more information and recipes!

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Cream of mushroom soup (Institutional recipe)

By Shirley J Friday December 11, 2009

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Cream of mushroom soup
(Institutional yield)

Ingredients:
20 c. Shirley J Universal Sauce
5 gal. Water
20 lb. Button Mushrooms (washed and sliced or chopped)
1 c. Shirley J Chicken Bouillon

Directions:
Combine 1 quart of water with the mushrooms in large stock pot; steam until mushrooms are tender and limp. Add remaining ingredients, stir to combine. Bring mixture to slow boil. Reduce heat, simmer 15 minutes.

Yield: 1 gallon

*ABM: 2.11.2010
*Institutional recipe

For more institutional recipes click here.

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Cream of Broccoli soup (Institutional recipe)

By Shirley J Friday December 11, 2009

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Cream of broccoli soup
(Institutional yield)

Ingredients:
4 ea. yellow onions (chopped)
4 c. Shirley J Universal Sauce
1 gal. water
¼ c. Shirley J Chicken Bouillon
4 qt. broccoli florets

Directions:
Using 1 quart of the water, steam the broccoli and onions in a large stock pot; when vegetables are tender add remaining water, Shirley J Universal Sauce and Shirley J Chicken Bouillon. Bring to a boil, reduce heat, and simmer for 15 minutes.

Yield: 1 ½ gallons

*ABM: 2.11.2010
*Institutional recipe

For more institutional recipes click here.

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Cream of asparagus soup (Institutional recipe)

By Shirley J Friday December 11, 2009

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Cream of asparagus soup
(Institutional yield)

Ingredients:
4 #. Shirley J Universal Sauce
4 gal. water
¼ c. Shirley J Chicken Bouillon
2 gal. chopped asparagus, fresh
Pepper to taste

Directions:
Combine 1 gallon water with asparagus in large stock pot and cook until asparagus is tender. Add remaining water and Shirley J Universal Sauce with Shirley J Chicken Bouillon; stir to combine. Bring mixture to slow boil, simmer 10 minutes. If desired use submersible blender to cream vegetables.

Yield: approx. 5 gallons

*ABM: 2.11.2010
*Institutional recipe

For more institutional recipes click here.

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Clam Chowder (Institutional recipe)

By Shirley J Friday December 11, 2009

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Clam Chowder
(Institutional yield)

Ingredients:
8 oz. yellow onions (chopped)
12 oz. celery (chopped)
5 ea. carrots (grated)
8 c. Shirley J Universal Sauce
2 gal. water
2 48 oz cans of chopped clams (un-drained)
1/4c. Shirley J Chicken Bouillon
6 lb. russet potatoes, diced
pepper to taste

Directions:
Place onions, celery, carrots, potatoes and Shirley J Chicken Bouillon into stock pot along with half of the water. Cook, covered, over medium heat until vegetables are just tender; add remaining water and Shirley J Universal Sauce, stir and bring to a boil, reduce heat and add un-drained clams along with juice. Simmer 5 minutes.

Yield:
Approx 3 gallons (50/1 cup servings)

*ABM: 2.11.2010
*Institutional recipe

For more institutional recipes click here.

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Midwestern Chowder

By Shirley J Wednesday October 28, 2009

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Midwestern Chowder

Ingredients:
2 T. Oil
½ c. Yellow Onions (diced)
1 c. Celery (cut into ¼ inch pieces)
1 c. Corn (not canned)
½ c. Carrots (diced)
1 c. Potatoes (diced and cooked)
1 ½ c. Cheddar Cheese
1 c. Shirley J Universal Sauce
4 c. Water
1/2 t. Shirley J Chicken Bouillon

Directions:
In the oil sauté the onions, celery, and carrots until the onions start to brown. Add the corn and potatoes. Cook for about 3 minutes on medium heat, then add water, Shirley J Universal Sauce andShirley J Chicken Bouillon, stir until powder has dissolved and mixture starts to thicken. Turn the soup down to low and add the cheese, stir until cheese is dissolved. Keep on low until it is served.

Tips & Tricks:
* Potatoes – Chef Brian prefers russet potatoes because they bring a better texture and are not as crumbly in soup.
* Cutting Vegetables – When cutting vegetables, always keep in mind that they should fit on your spoon.

*SJCC-10.27.09

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October 27 SJ Cooking Class – 3 Fall Soups

By Shirley J Thursday October 22, 2009

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October 27, 2009
7:00 pmto8:00 pm

Nothing is more comforting than a delicious soup on a cozy Fall evening. Learn to make three delicious and simple soups, using Shirley J Universal Sauce. It doesn’t get any easier than this! Menu includes Clam Chowder, Tomato Parmesan Soup and Midwestern Chowder.

Location: Shirley J Studio Test Kitchen (15 East 400 South, Orem, Utah 84058)
Class Format: Demo and Tasting
Date: Tuesday, October 27, 2009
Time: 7pm
Instructor: Chef Brian, Shirley J Corporate Chef
Cost: FREE

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