Recipe(tried): Teusday...Chicken soup and Haddock bake.

Hi everyone,
here,s what we had last night for supper.I think the weather dictated what we ate,we,ve got that cold front up from the Cape complete with icy winds brrrrr!!!!!!!even the dogs are,t going far.
these are the recipes,hope you like them,all comfort foods

CHICKEN SOUP ALA JULIE
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2 Tbls butter+olive oil
1 large onion chopped
2 large potatoes diced(can use 1 parsnip in place of 1 of the pots.)
2 cups pumpkin or butternut
2 cups broccoli florets
4 cups good chicken stock
2 cups chopped cooked chicken
1/2 to 1 cup cream
good handful of freshly chopped parsley
salt and ground pepper to tasteSaut onion in heated butter and oil 'til soft add other veggies and toss to coat.Add stock and bring to the boil,reduce heat,cover and simmer for about 30 mins.Puree 'til smooth and return to pan.Season to taste add cream and chicken stir reheat and add parsley.

You wonderful people have inspired me to make more bread with corn than ever before,Ive tryed lots recs.and this ones great I did get it off the web but it had no author.
Corn and Chilli Bread
***********************2 eggs
5 green chillies, seeded and chopped
125ml (4fl oz) sour cream
a good pinch of salt
250g (8 1/2oz) mature cheddar, grated
4 tbsp (60ml) oil
400g (14oz) can creamed corn (whizz in a food processor, to cream, if necessary)
155g (5oz) polenta
1 tbsp (15ml) baking powder
soft butter for baking
Preheat the oven to 180 C/350 F/gas mark 4.

Butter a 22cm (8 1/2 inch) diameter square tin, or similar capacity tin. Line with greaseproof parchment paper.

In a large bowl, beat eggs and oil until blended. Add chillies, creamed corn, sour cream, polenta, salt and baking powder and 2 cups of the cheese. Stir thoroughly until blended.

Pour into the prepared tin, and sprinkle remaining cheese on top. Bake for 60 minutes. Serve warm. This bread freezes well.

this is a supper dish i,ve been making since my children were small and they still love it,its very much nursery food of old

Creamed haddock potatoes
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4 medium potatoes.
1 Lb of cooked, flaked haddock (skin and bones removed)
a good dollop of butter
a little grated nutmeg
3 tablespoons of cream
2 tablespoons of milk
salt and black pepper.
1/2 cup chopped parsley
2 lemons, sliced into wedges
Bake the potatoes in their jackets. Halve the potatoes and scoop out the flesh, leaving the outer skins intact. Mix all the other ingredients, except parsley and lemon wedges, and scoop back into potato skins (Optional: a thin scattering of finely grated cheddar cheese over the top) Grill briefly under very hot grill Sprinkle parsley over and serve with lemon wedges. We did,t have dessert but there was some lovely ripe pears for those that wanted.