Corn Chowder with Chilies

I know, I know, it is PW overkill. How can I help it when she posts such amazing recipes? Have I even MADE a recipe that I didn't like of hers? I cannot think of one. Serious. So, here goes another!

Ingredients

• 2 slices Bacon, Cut Into 1/2-inch Pieces (or Smaller)
• 2 Tablespoons Butter
• 1-½ whole Yellow Onion, Diced
• 5 ears Corn, Shucked (about 4 Cups)
• 2 whole Chipotle Peppers In Adobo Sauce, Finely Diced *Lindsey's notes: I didn't have this, and I think I omitted it all together! No loss in my opinion, but I am sure they are great!
• 1 whole 4-ounce Can Diced Green Chilies
• 32 ounces, fluid Low Sodium Chicken Broth
• 1-½ cup Heavy Whipping Cream *I used whole milk because I have a baby in the house. May have added some 1/2 and 1/2 if I have it on hand.
• ½ teaspoons Kosher Salt (more To Taste)
• 3 Tablespoons Corn Meal OR Masa
• ¼ cups Water

Preparation Instructions

(Carefully) slice the corn kernels off the cob. Set aside.

Add bacon pieces to a pot or dutch oven over medium heat. Cook for a couple of minutes. Throw in diced onion and stir, cooking the onion for 3 to 4 minutes. Add butter and melt. Add corn. Stir and cook for one minute. Add both kinds of chilies and stir.

Pour in chicken broth and cream. Add salt. Stir and bring to a boil. Reduce heat to low.

Combine cornmeal (or masa) with water. Stir to combine, then pour into the chowder. Cover and cook for 15 minutes over low heat. If chowder needs more thickening, add another tablespoon of cornmeal mixed with water. Cook for another ten minutes.

Serve with crusty sourdough bread or in a bread bowl. Absolutely yummy!

Pumpkin Bisque

I was a little skeptical when I got this recipe for my pumpkin tasting. But, I was excited to try it. It turned out to be my favorite, along with the Pumpkin scones. They were BOTH amazing, and because of the ease of the recipe, I couldn't wait to share!


I got TWO Pumpkin soup recipes, and the other called to blend (Like, in a blender) the soup when done. If you can, I would do it, because the smoothness of the soup is much better if not interrupted with an onion.

umpkin Bisque

¼ cup finely chopped onion
2 T butter
2 cups canned pumpkin (which is one 15 oz can)
2/3 cup sour cream
3 cups chicken broth
2 cups light cream ( I used half milk)
½ cup packed brown sugar
1/8 tsp. salt
¼ tsp. nutmeg

Saute onion in butter. Add everything else and whisk until smooth. Warm over med-low heat until hot. Do not boil, as that will curdle the cream. Garnish with a dollop of sour cream (optional). Or serve with Mexican Cream. Recipe below. Delicious served with rolls."

Mexican Cream

¼ cup sour cream
¼ cup coconut milk
1 TBSP fresh lime juice
1/4 tsp. lime zest
 

Family Style Vegetable Beef Soup

This soup was simple, with few ingredients and no fuss. It is also so comforting and makes you feel all warm and cozy. Sometimes it's tough to get my kids to eat soups, but they loved all the simple and familiar ingredients in this soup. My family gobbled it up!

1 T olive oil
1 lb ground beef
1/2 t salt
1/4 t pepper
1 can (14.5 oz) diced tomatoes with basil garlic and oregano, with liquid
1 can (14.5 oz) diced tomatoes
1 can (14.5 oz) beef broth
1 package (16 oz)frozen mixed vegetables(mine had green beans, carrot, corn and peas)
1 bay leaf
1 package dry Italian dressing mix
1 c uncooked macaroni

First brown your beef in the tablespoon of olive oil. Season beef with salt and pepper. After pouring off the excess fat, add all diced tomatoes, beef broth, mixed veggies, bay leaf, and Italian seasoning mix. Fill tomato cans with water and add 2-3 cans worth of water to the pot. (Depends on how hearty you want it...but it will thicken up with the addition of the pasta later on.) Give it a good stir and bring to a boil. Reduce temperature and cover the pot and let the flavors blend about 20 minutes. Stir in uncooked pasta and cover again for 8-10 minutes until pasta is al dente. Ladle into serving bowls and enjoy.

Easy Taco Soup

This soup hits the spot in the winter and it comes together in a snap. The ranch dressing mix gives it super flavor! The ingredients are probably in your pantry right now, so go whip some up!

Serves 4 adults

1 can tomato sauce 16 oz
1 can diced tomatoes 16 oz
1 can water
1 can kidney beans (drained and rinsed)
1 lb ground beef or ground turkey
1 can corn drained
1 package ranch dressing mix
1 package taco seasoning

Brown beef or turkey in bottom of saucepan. Drain fat. Add all other ingredients and simmer to a low boil. Serve immediately or let it simmer, whatever!

Options: Choose the beans you like, and if you want to omit the meat, I would use 2 types of beans, black, pinto, whatever you like.
You can also use the canned chicken from Costco.
Add canned green beans, zucchini, whatever veggies you like.
Garnish with:
grated cheddar cheese
sour cream
chips
sliced green onion

Jean's "Secret" Chicken and Dumplings

My mother in law has the best Chicken and Dumplings recipe EVER! Every time I want to make her chicken soup, I have to call and get the ingredients AGAIN. But since I am at their house for the holidays and I have JUST EATEN this soup, I am going to post it RIGHT NOW so I will always be able to share the goodness. She makes this soup for anyone who is in need and it always hits the spot. It has a few *VERY IMPORTANT* special ingredients and you will need them if you want it to be just like hers. Trust me, they are worth the extra effort, or grocery trip.

Chicken and Dumplings

Saute in Olive Oil

1/2 large onion, chopped
3 stalks celery with leaves, chopped
2 large carrots, chopped (I like more carrots)

Saute until onions are translucent.

Add 8 cups of Chicken Stock..

* SECRET INGREDIENT: She uses "Better than Bouillon Chicken Soup Base" from Costco. It is organic and in a glass jar.. if you can find it, USE IT! 1 tsp bouillon per 1 cup water. Mix together and add to soup.

Add the Chicken of ONE COSTCO CHICKEN! (Hey, if you are going to get the bouillon, get the chicken too!) She adds the legs, and some skin, but not much, and as much meat as you can get off the roasted chicken.

Simmer on low for 1-2 hours if you have the time.

Take leg bones out.

ADD:

2 tsp. dill
2 tsp. poultry seasoning
salt and pepper to taste

ADD:

Two hand fulls of egg noodles. ** SECRET INGREDIENT: Use Country Pasta Egg Noodles Homemade Style (Also from Costco)


At this point, you can call it chicken soup and after your noodles cook, serve it up. If you are trying to make my nostalgic husband happy make the dumplings.

3 cups Bisquick
1 1/2 cups buttermilk

Combine until wet. If it is not wet enough, add enough so the mixture is wet enough to dollop.
Drop dumplings on the soup and cook for 10 minutes uncovered and 10 minutes covered.

YUM-O!

Creamy Artichoke Soup

Cook Time: 25 min
Level: Easy
Yield: 4 servings


Ingredients

2 tablespoons extra-virgin olive oil
2 leeks, white part only, washed well and chopped
1 clove garlic, minced
1 small potato, peeled and chopped
1 (8-ounce) package frozen artichoke hearts, thawed
2 cups chicken stock
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons plus 1/3 cup mascarpone cheese
2 tablespoons chopped chives, for garnish


Directions

Heat olive oil in a heavy, large pot over medium heat. Add the leeks and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 20 minutes.


Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add the 2 tablespoons mascarpone and blend again to combine. In a small bowl, stir the remaining 1/3 cup mascarpone to soften.


Ladle the soup into serving bowls. Dollop the top of each of the soups with a spoonful of the softened mascarpone cheese and top the cheese with chives.


* When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Beef Stew

I bought some stew meat at Costco a while back. It has been sitting in my freezer for a while now, but until this week, it was just too hot to think about STEW. I wanted to make Beef Bourguignonne, but, didn't have any cooking wine on hand. I decided to mix and match two stew recipes and combined with some No Kneed Rolls, it was a MARVELOUS Sunday Dinner! The beef was perfectly moist and soft and the veggies were sooo tasty! Enjoy!


Pre-heat oven to 350 degrees

2 Lbs. Stew Meat
2 Tbls Corn Starch (I used Corn Starch because Jaxon is gluten free- It called for Flour)
Stir Salt and Pepper to Taste into the corn starch.

Cut stew meat into bite sized pieces and coat with corn starch mixture.

Brown with oil in 5 Quart Dutch Oven, or Oven Safe Dish with lid.

Leave browned meat in the bottom of the pan and add 4 cups of water.
Add cut potatoes )red or white or peeled brown) and peeled carrots (I added 4 potatoes and 6 carrots) to top of meat .

Add:

2-3 Tbls. of Tomato Paste
3 Bay Leaves
Worcestershire Sauce (I didn't measure, I love the stuff though it was probably 2-3 Tbls.)
Balsamic Vinegar (Didn't measure this either, probably 1-2 Tbls.)

Cover and bake at 350 for 2 to 2 1/2 hours. Or until meat is soft. Enjoy!


PS- My husband was worried about this being too "soupy" when he was dishing up, but, mashed a few of his potatoes in the broth and VOILA! THICK STEW!

Lazy Man's Cioppino

Serves 4

1 lb. Rock Cod (or any white fish)
1 1/2 pounds crab meat, cooked
4 large oysters
8 scallops
8 prawns, shelled and deveined
tomato sauce, below
french bread

Tomato Sauce for Four

1/2 medium onion, chopped
1 small garlic clove, chopped
1 pinch oregano
1 bay leaf
1 pinch sage
2 no. 2 1/2 cans solid pack tomatoes
1 tablespoons tomato paste
1/4 cup water
salt and pepper to taste
1 teaspoon sugar

Saute onion and garlic in olive oil until soft. Add spices and cook awhile longer. Add tomatoes, tomato paste, water, salt and pepper and simmer for one hour. Strain before using.

Notes: This is an easy version of the classic fisherman's stew of San Francisco. Simply cook all the fish in the sauce for about 5 minutes and serve in bowls with plenty of french bread. The sauce you can make ahead of time.

Awesome Vegetable Chili

, v3 16 oz. cans spanish style stewed tomatoes
2 16 oz. cans stewed tomatoes
1 16 oz. can pinto beans
1 16 oz. can black beans
Chili powder to taste
3 to 5 chili peppers red and green, large pieces.
2 to 3 stalks celery, large chunks
3 to 4 carrots, large chunks
1 large diced onion
1 16 oz. can pitted black olives, drained
6 each mushrooms, sliced
1 12 oz. package corn, frozen
2 16 oz. can tomatoes, whole stewed
1 to 3 cloves garlic, sliced
1 cup sour cream
10 ounces cheddar cheese, shredded
1 bunch scallion top, chopped
1 bag tortilla chips

Leave veggies large so people know what they are chomping on. Place all ingredients in a large pot. Simmer together for 6-8 hours. Stir occassionally. Serve in oven proof dishes. After spooning in chili, covers with sliced scallions and shredded cheddar cheese. (Sharp gives the best flavor) Serve with torilla chips and garnish with sour cream.

Boston Clam Chowder

This is a recipe from my mom's friend Nadine Oliver. They were best of friends, and this recipe is so old that the copy of it was made on a ditto machine.

3/4 lb. minced clams or two 6 1/2 oz. clams
1 cup finely chopped onions (may use frozen)
1 cup finely diced celery
2 cups finely diced potatoes (may use frozen hash browns)
3/4 cup butter or margarine
3/4 cup flour
1 quart half and half cream or milk (may combine cream and milk)
1 1/2 tsp. salt
1/2 tsp. sugar
pepper to taste

Drain juice from clams and pour over veggies. Add enough water to barely cover and simmer covered over medium heat until potatoes are tender (about 20 minutes) make sauce by melting butter, add flour and blend. Add cream and cook until smooth and thick. Add undrained veggies and clams and heat through. Season with salt, pepper, and sugar. Serves 8

Cream of Broccoli Soup

This recipe is directly from K-lo's kitchen.

2 stalks broccoli
1/2 cup chopped onion
1/2 bag cubed hash browns
2 cups chicken stock

Rue:
2 Tbs. butter
2 Tbs. flour
2 cups milk

Cut up broccoli and add hash browns, onions, broccoli and chicken stock to a large stockpot. Bring to a boil to cook broccoli. Make rue. Add rue to chicken stock mixture. Stir together. In a blender, blend large pieces of cooked broccoli until pureed. Return to pot. Serve.

White Lightning Chicken Chili

I got this recipe from Chelle, it is GREAT! So yummy. If you want to cool down the heat, do less jalapenos.

2 tsp. vegetable or canola oil (2 turns of the pan)
3 cups cooked chicken in bite sized piece
Salt and freshly ground black pepper
1 medium yellow onion, chopped
5 roasted garlic cloves (garlic in foil in oven @ 350 degrees for 15 minutes)
1/2 cup jalapeno pepper, seeded and finely chopped
2 tablespoons ground cumin
1 tablespoon ground coriander
4 cups chicken stock or broth
3 cans Great Northern beans, drained and rinsed
1 handful fresh cilantro, roughly chopped
1/4 cup lime juice
1 Tbs. cornstarch
1 Tbs. cold water

Shredded Monterey Jack or Pepper Jack cheese, chips, and avocado for garnish.

Heat a medium soup pot over medium-high heat with the vegetable oil. Saute onions. Add peppers, cook 4 to 5 minutes. Mash 1/2 of beans, and garlic. Add chicken, mashed beans, garlic, whole beans, chicken broth and seasonings. Combine water and cornstarch and add to chili. Cook for 5 more minutes.

Remove from the heat and add the cilantro and lime juice. Serve with fresh avocado.

Serve each bowl of chili with a little shredded Monterey Jack cheese, chips, and avocado for garnish.

Warm and Savory SOUP!

Stein Erickson's Lodge Turkey Chili
Hearty Logger's Chili
Awesome Vegetable Chili
Wonton Soup
Fish Stew
Creamy Artichoke Soup
White Lightning Chicken Chili
Cream of Broccoli Soup
Boston Clam Chowder
Lazy Man's Cioppino
Beef Stew

Yummiest Creamy Artichoke Soup