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Recipes from the Fire House Chef

Here are two soup recipes selected from the Firehouse Chef web site and the IAFF Menu Planner that will make you say ‘mmmm good.’

From the Firehouse Chef

Cheddar-Potato Bake


• 1 can (10 3/4 oz) Campbell's Cheddar Cheese Soup

• 1/3 cup sour cream or plain yogurt

• 1 green onion, chopped (about 2 Tb)

• Generous dash pepper

• 3 cups stiff, seasoned mashed potatoes


• In 1 1/2-quart casserole, combine soup, sour cream, onion and pepper. Stir in potatoes.

• Bake at 350 degrees for 30 minutes or until hot.

• Makes about 4 cups or 8 servings.

• VARIATION: In small bowl, combine 1 T. melted margarine or butter, 2 T. dry bread crumbs and 1/4 t. paprika.

• Sprinkle over potato mixture before baking.

• VARIATION: In 2-quart saucepan, combine soup, sour cream, onion and pepper. Stir in potatoes. Over low heat on stovetop, heat through, stirring occasionally.

Recipe by Firefighter: Tucker W. Nettles - Georgetown County EMS, Georgetown, SC From

IAFF Menu Planner



• 1 tbsp. olive oil

• 2 tbsp. unsalted butter

• 2 medium russet potatoes, peeled and diced

• 2 celery ribs, diced • 1 medium onion, diced (about 1 cup)

• 1 small red bell pepper, diced

• 1 bay leaf, whole

• 1 tsp. freshly ground pepper

• 1 tbsp. Old Bay Seasoning

• 3 tbsp. all-purpose flour

• 2 c. fat-free low sodium chicken or vegetable broth

• 1 qt. 1% milk

• 3 c. white sweet corn kernels, fresh or frozen (preferably fresh)

• 8 oz. fresh lump blue crab meat


• Heat olive oil and butter in Dutch oven over moderate heat until butter melts.

• Add the vegetables one at a time as you chop them going down the list (very important to go in order).

• Add bay leaf, pepper and Old Bay. Stir, cover and let cook for 5 minutes.

• Add flour, stirring constantly to coat and dissolve, about 2 minutes.

• Add broth, stir to combine, and remove any lumps.

• Add milk and stir.

•Bring up to a gentle bubble, add corn and crab. Let cook for about 10 minutes, then enjoy!

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