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Halladay's Harvest Barn

Halladay's products are created for busy families. Just add a few fresh ingredients to our delicious blends and create memorable meals and party items. We're a great alternative to "run of the mill" foods and seasoning blends. Our mixes are all-natural, GMO-free and MSG-free. These blends are delicious as dips or to add instant flavor to your family dinner. The cooking possibilities with Harvest Barn are endless!
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RECIPES

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Halladay's Harvest Barn Harvest Barn Recipes

Pumpkin Corn Chowder with Shrimp

1 package Halladay's Farmhouse Corn Chowder

3 cups water

3 Tbsp. butter

1 cup half and half or heavy cream

1 tsp. lemon juice

1 cup prepared pumpkin

1 (15 oz.) can of corn, drained

1 cup shrimp, cooked and chopped

1/4 tsp. Old Bay Seasoning

Pinch of cinnamon

In a medium stock pot, combine Corn Chowder Mix and 3 cups of water; simmer for 15-20 minutes. Remove from heat; add butter and let sit for 15-20 minutes. Add the half and half (or heavy cream), lemon juice, prepared pumpkin, corn, shrimp, Old Bay seasoning and cinnamon. Return to heat and simmer for 15 to 20 minutes, or until all flavors are well combined.

SIMILAR RECIPES

Bacon & Corn Chowder

3 cups water

1 package Halladay’s Farmhouse Corn Chowder Soup

1 cup half & half or milk

2 slices bacon

1 small onion, chopped.

1 cup potatoes cooked & cubed.

Cook bacon in a skillet until crisp; remove, drain and chop. Set aside. In the same pan used to cook the bacon, sauté onions until soft then drain the pan.

In a soup pot, whisk together water and Halladay's Corn Chowder Soup contents; bring to a boil. Reduce heat and simmer for 10 to 15 minutes. Add in half & half or milk, bacon, onion and potatoes. Heat through and serve.

Creamy Cajun Corn

2 to 3 slices bacon, chopped

1 onion, finely diced

2 cups frozen corn

3/4 cup heavy cream

2-3 Tbsp. Halladay's Roasted Red Pepper Seasoning

In a skillet, cook bacon until crisp; add onion and cook until translucent, 5 minutes. Add corn, cream and seasoning; simmer until slightly thickened, about 5 minutes.

Chicken Pot Pie

1 package Halladay's Farmhouse Corn Chowder Soup or Chicken Pot Pie Soup

3 cups water

1 cup half & half

2 Tbsp. of butter

1 1/2 cups of frozen peas and carrot vegetable mix

2 cups chicken, cooked and diced (rotisserie chicken works great)

Prepared pie shell*

Ground black pepper to taste

Preheat oven to 400˚F. Combine soup mix and water in small saucepan; bring to slight boil. Reduce heat and simmer for 20 minutes. Add veggies, chicken and half & half; simmer for another 5 minutes. Pour into prepared pie shell in deep dish pie plate. Top with crust, crimp edges and add a few steam vents. Bake until crust is golden brown, about 30 minutes. Let sit 10 minutes before serving.
*Can also be prepared with just a top crust or a puff pastry top.

Leftover Turkey Pot Pie

1 package Halladay's Farmhouse Corn Chowder Soup or Chicken Pot Pie Soup

3 cups water

1 cup half & half

2 Tbsp. butter

1 1/2 cups frozen peas and carrot vegetable mix

2 cups of chopped cooked turkey

prepared pie shell*

Preheat oven to 400˚F. Combine soup mix and water in small sauce pan and bring to slight boil. Reduce heat; simmer 20 minutes. Add half & half, butter, veggies and turkey. Simmer another 5 minutes; salt and pepper to taste. Pour into prepared pie shell in deep dish pie plate. Top with crust and crimp edges; poke with knife to vent. Bake 30 minutes, or until crust is golden brown. Let sit 10 minutes before serving.

*Can also be prepared with just a top crust or a puff pastry top.

See more "Recipes" here