Monday, January 5, 2015


Stacey’s Dad’s Corn Beef Soup

1 ½ - 2 sticks of butter in pan
1 ½-2 Onions
3-4 stalks Celery
1 Box of Chicken Broth
1 Can Corn Beef
1lb. Bag of Frozen Corn
5lbs Bag of Potatoes
1 Tbsp Oregano
1 Tbsp Thyme
Salt and Pepper to taste
1 ½ - 2 sticks of butter in pan
Sauté onions (1 ½-2) and celery (3-4 stalks) in butter till onion is clear add garlic last (however much you like)
Add 1 box of chicken Broth in soup pot (last time I used 2 boxes of chicken broth and little water. You don’t have to use that much but it’s more tasty than just water, add water to fill pot about 3/4s full)
Crumble up canned corn beef in to pot
Add bag of frozen corn
Chop about 5lbs bag of potatoes (or however much will suite your pot)
I use thyme and oregano in my salt now but you can chop a little thyme and throw in there.
Salt and pepper to taste
Boil till potatoes are tender (you can also put in the crock pot for a few hours high 4 hours I think)
To thicken you can use instant potatoes powder to thicken it (you would have to test out how much) or the traditional flour mixture shaken in a jar. Or you can leave it thin with no thickening agent.
Before serving each bowl gets a little half and half with a douff of butter. If you put the milk and butter in the pot after its done cooking it doesn’t last as long. If you freeze it I would defiantly say not to add the dairy.
I do this soup in a huge pot so if you think about it that’s not much butter.