Broccoli Chowder

If you're always looking for new and tasty soups to try while watching your carbs this recipe is relatively low in carbs and big on taste. It can be a great base as well for other stews like chicken and beef as well. Simply add to a blender and puree and add to any chicken or beef stew you have brewing.

Makes 6 servings

Ingredients:

    2 cups carrots peeled and sliced                                
    2 cups water                                                   
    2 cups chicken cooked diced                                
    1 1/2 cups chicken broth                            
    1 pound broccoli fresh stems pared and cut in 1/2 -inch slices 
    1/2 cup onions finely minced                                  
    1 teaspoon salt                                                
    1/2 cup cream of chicken condensed soup                                  
    2 cups milk                                                    
    1 1/2 cups shredded sharp cheddar cheese

Instructions:

Combine carrots, water, chicken, broth, broccoli, onion, and salt in a saucepan; bring to boil. Reduce heat; cover and simmer 10 minutes. Add in Cream of chicken soup slowly add in milk. Simmer for 10 minutes, stirring occasionally until ready to serve. Top with cheese. You can add many different types of cheese, you're only limited by your imagination.

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How to make your own egg-free mayonnaise

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Mayonnaise is a condiment that has been around for quite sometime. More than likely a recipe originating in France, it has become a favorite condiment in the United States. In South Carolina, the general favorite of all is Dukes Mayonnaise. For a complete history and purchase of Dukes Mayonnaise, see: Dukes Mayo. You can purchase Dukes Mayonnaise online and see for yourself. For the rest, here is a recipe to make your own without using eggs. The recipe is great for those that have egg related allergies. This recipe can be stored for a week in your refrigerator.

Makes 6 servings

Ingredients:

6 tablespoons dijon style mustard
2 tablespoon lemon juice fresh
1 teaspoon lemon peels grated
2 tablespoon water
1 ½ cups safflower oil
4 tablespoons heavy cream
1 teaspoon savory dried, crushed
1 teaspoon basil dried, crushed
2 tablespoon parsley minced fresh
1 teaspoon salt
1 teaspoon lemon pepper seasoning
Few drops of hot pepper sauce

Instructions:
In a blender or food processor blend mustard, lemon juice and rind, and water; beat in 1/2 of oil in a thin stream. Add heavy cream about 1/2 teaspoon at a time alternating with about 1 tablespoon oil. When all oil and cream have been added, add the remainder of ingredients; blend for 10 seconds or more. Taste for additional seasoning.
Note: Can be stored in a covered jar in refrigerator for up to 1 week.
For more recipes see: Recipes from a Southern Kitchen, or The Low Carb Kitchen.

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