Green Chile Corn Chowder

Green Chili Corn Chowder

Ingredients:

• 3 tbsp butter
• 1/2 medium onion, chopped
• 1 rib celery, chopped
• 1 tsp chopped garlic
• 2 cups diced potatoes
• 1 tsp kosher salt
• 1/2 tsp pepper
• 1 1/4 cups chicken stock or enough to cover potatoes
• 2/3  small can chopped green chilies
• 1 can creamed corn
• 1/2 cup frozen corn kernels
• 5 oz Velveeta cheese, diced
• 2/3 cup heavy cream

Directions:

Measurements are approximate, season to taste.  Serves 4 to 6.

Saute onion, celery, potatoes, garlic, salt and pepper in butter until slightly soft.  Add broth and green chilies and simmer until potatoes are fork tender.  Add creamed corn, frozen corn kernels, Velveeta cheese and cream.  Heat until cheese is melted and soup is almost at a boil.  Remove from heat.  Serve with crackers.

Chicken Taco Chili

Ingredients:

• 1 16-oz can black beans
• 1 16-oz can kidney beans
• 1 8-oz can tomato sauce
• 10 oz package frozen corn kernels
• 2 10.5-oz cans diced tomatoes w/chilies (mild Rotel)
• 1 packet taco seasoning
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 tsp cumin
• 1 tbsp chili powder
• 1 tsp dried cilantro
• 1 cup chicken broth
• 3 boneless skinless chicken breasts

Directions:

Combine beans, chicken broth, tomatoes w/ green chilies, corn, tomato sauce, cumin, chili powder, salt, pepper and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 8 hours or on high for 5 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker along with dried cilantro and stir together.  Continue to cook for 30 minutes.    Serve with shredded cheese, Fritos and sour cream.

French Onion Soup

We finally have slightly cooler temperatures here in North Texas so it’s officially time for soup.  Hurray for soup.

Ingredients

• 4 tablespoons butter
• 1 teaspoon salt
• 3-4 large sweet onions, thinly sliced
• 1 (32 fluid ounce) box beef broth
• 1 (14 ounce) can chicken broth
• 1/2 cup red wine (optional)
• 1 tablespoon Worcestershire sauce
• 1 tsp dried parsley
• 1 tsp dried thyme leaves
• 1 bay leaf
• 1 tablespoon balsamic vinegar
• 2 tsp beef base or 1 beef bullion
• salt and freshly ground black pepper to taste
• thick slices French or Italian bread
• Swiss cheese slices, room temperature 

Directions

1. Melt butter in a large pot over medium-high heat. Stir in salt, onions. Cook 35 minutes, stirring frequently, until onions are caramelized.
2. Mix chicken broth, beef broth, red wine, beef base, vinegar and Worcestershire sauce into pot. Add the parsley, thyme, and bay leaf. Simmer over medium heat for 20 minutes, stirring occasionally. Reduce the heat to low,  and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.
3. Preheat oven to 400 degrees and toast bread, turning once.
4. After removing bread, turn oven to broil.  Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, 2 slices cheese
5. Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will spill over the sides of the crock and form a crunchy cheese crust. Serve immediately.

Broccoli Cheese Soup

Yes, it's another soup recipe.  I just love soup when it's cold out.

Ingredients:

• 1/2 medium chopped onion
• 1/4 cup butter
• 3 tbsp flour
• 2 cups half-and-half cream
• 2 cups chicken stock
• 1/2 lb fresh or frozen broccoli
• 1 cup carrots, julienned
• 1/4 teaspoon nutmeg
• 1/4 tsp garlic powder
• 4 ounces grated sharp cheddar cheese
• 4 ounces processed cheese ( you could use 8 oz of one kind of cheese)
• 1/2 tsp salt
• 1/4 tsp white pepper 

Directions:

Sauté onion in butter until softened.  Add flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half and half.   Next add the chicken stock and simmer for about 10 minutes.

Then add the broccoli, garlic powder, carrots and onions and cook over low heat 20-25 minutes or until vegetables are tender. Stir in the cheese and season with salt, pepper and nutmeg.  Allow cheese to melt completely and serve while hot.

Chicken Tortilla Soup

Everyone has a chicken tortilla soup recipe but this is how I make mine.  I’m posting this for my girls to have but feel free to use it if you want

Ingredients:

• 2 chicken breasts
• 1 medium onion, chopped
• 1/3 cup diced green pepper
• 2 cloves chopped garlic
• 1 can Rotel
• 2 tsp chili powder
• 2 tsp cumin
• 1/2 tsp Mexican oregano
• 1 tsp salt
• 1/2 tsp pepper
• 5 cups chicken broth
• 1 tbsp chicken base or 2 chicken bullions
• 1 can black beans, drained and rinsed
• 1 cup frozen corn kernels
• juice of a lime
• 1 tbsp corn meal or masa harina
• 3 tortillas cut into 1/2” strips

Directions:

Season chicken breasts with salt, pepper,  chili powder, cumin  & onion powder.  Bake at 350 for 45 minutes, shred with fork and set aside.
Place large pot on medium heat and cook onion and green pepper in 2 tablespoons oil until tender, add in chopped garlic and cook for a couple more minutes.  Add in shredded chicken and spices and cook for a couple minutes.  Next, add in Rotel tomatoes, chicken broth and lime juice.  Simmer for 30 minutes then add beans, corn and corn meal.  Simmer for 15-20 more minutes.  Right before serving add in tortilla strips.
Garnish with fried tortilla strips, shredded cheese, and diced avocado.  Add a dollop of sour cream if desired.  Delicious!
*note—I fry my own tortilla strips, it only takes a few minutes and they are so much better than store bought.

Black Bean Soup

You have to try this yummy soup.  It’s delicious and easy and will warm your soul.   Make some jalapeno cornbread to go with it and a salad.  Yum.

Ingredients

• 2 tbsp vegetable oil
• 1 onion, chopped
• 2 clove garlic, minced
• 2 carrots, chopped
• 1 heaping tbsp flour
• 3 tsp chili powder
• 2 tsp ground cumin
• 2 cups vegetable stock (maybe a little more)
• juice of half a lime
• 3 (15 ounce) cans black beans, rinsed and drained
• 1 (8.75 ounce) can whole kernel corn, drained
• 1 tsp salt
• 1/4 tsp white pepper
• 1 (14.5 ounce) can stewed tomatoes

Directions

1. In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add flour,  chili powder and cumin; cook, stirring, 2 minutes. Add stock, 2 cans of the beans, corn, lime juice, salt and pepper; bring to boil.
2. Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.
3. Garnish with whatever you like such as sour cream, shredded cheddar cheese, avocado slices, sliced green onions, broken tortilla chips or black olives.

Be sure to stop by Howdy From the Kitchen for more recipes. 

Cheesy Corn Chowder

Ingredients

• 3 slices bacon
• 1/2 stick butter
• 1 small onion, diced
• 1/2 bell pepper, diced
• 1 small carrot, finely diced (optional)
• 1 small celery stalk, diced (optional)
• 1 clove garlic, minced
• 1 tsp dried parsley flakes
• 1/3 cup all-purpose flour
• 1 1/2 cups potato, chopped
• 3 cups corn kernels, fresh or frozen
• 4 cups chicken stock
• 1 cup sharp white cheddar, grated (can also use a mild cheese such as Monterrey Jack)
• 1 cup half-and-half or heavy cream
• 5 dashes Tobasco
• Kosher salt and freshly ground black pepper

Directions

Cut bacon in small pieces and fry in large pot until crispy, remove bacon leaving the renderings  Add the onion, carrot, celery, and saute until onions are translucent.   Next add in garlic, salt, pepper, parsley and potatoes and cook for 2 minutes or so.  Add the flour and cook for a couple more minutes.   Add in chicken stock and deglaze pan then add corn.  Bring to a boil and then reduce and simmer until potatoes are done.
After potatoes are done and the soup has thickened add the cheese, cream, nutmeg and salt and pepper to taste. Simmer just until cheese has melted then add the remaining butter, stirring until it melts.  Serve immediately.
Serve with crusty bread or crackers.
**variations—add ham or crab for your carnivores.

My Texas Chili

Do me a favor and please don’t add beans to the chili, it’s just not the Texan thing to do.

Ingredients:

• 2 lbs ground chuck
• 1 lb coarse ground beef
• 6 tbsp chili powder
• 3 tbsp flour
• 1 tsp garlic powder
• 1 tbsp cumin
• 1 tbsp onion powder
• 1/4 tsp Mexican oregano, crushed
• 2 tsp paprika
• 2 tsp kosher salt
• 1/2 tsp white pepper
• 1/8 tsp cinnamon (trust me)
• 1 8oz tomato sauce
• 3 cups beef broth
• 1/4 tsp cayenne pepper or more if you like it really spicy

Directions:

Brown ground meat in a large cast iron pot (or whatever pot you want) and drain renderings.  Stir in all spices (except cayenne) and flour, cook for a minute or two.  Next, add tomato sauce and broth.  In place of broth you can add water and a big tablespoon of beef base (I do).  Bring to a boil and reduce heat  and simmer for an hour.  Add cayenne pepper the last 20 minutes or so.

Along with hotdogs, roasted peanuts, giant dill pickles, nachos and cracker jacks, I served this chili for our Texas Ranger party and I served it in little bags of Fritos with onions and cheddar cheese.  It’s fun, try it sometime. 

Taco Soup

I was feeling a little lazy on Saturday with all the rain so I threw this in a pot and called it dinner.  This may be the world’s easiest and tastiest recipe.  I’m sure everyone has a recipe for Taco Soup but this is how I make it.

• 1 1/2 lbs ground meat, drain renderings 
• 1 small onion, diced
• 2 cans stewed tomatoes, include juice and chop big pieces of tomato
• 1 small can diced green chili's
• 2 cans pinto beans, drained
• 1 can hominy, drained
• 1 pkg. taco seasoning
• 1 pkg. ranch dressing mix
• 1 tsp. salt
• 1/2 tsp. black pepper
• 2 cups beef broth (approximate)
• cheddar cheese, shredded
• tortilla chips
• sour cream

Brown ground meat with onion.  Add tomatoes, chili’s, beans, hominy and seasonings.  Bring to a boil then turn down to a simmer.  Simmer for 30 minutes.  Serve with cheese, a dollop of sour cream and tortilla chips.

Chicken Noodle Soup

As part of my New Year’s Resolution’s I was supposed to start cooking from the Cooking Light recipe book and try to stay away from Paula Deen.  It’s just not happening.  It’s Paula Deen all the way.  The recipe below is what I use when we are in the mood for Chicken Noodle Soup.  It’s good for what ails you and delicious.

The Lady’s Chicken Noodle Soup

Ingredients:

4   bay leaves
3   chicken bouillon cubes
1   onion, peeled and diced
1   tsp Paula Deen Lemon Pepper Seasoning
3   cloves garlic, minced
1   2 1/2 to 3-pound fryer (chicken) or 4 chicken breasts, cut up
1 1/2 to 2 teaspoon Italian seasoning
3 1/2 quart water
kosher salt and pepper to taste
For Step 2:
2 cups sliced carrots
2 cups sliced celery, with leafy green tops
2 1/2 cups uncooked egg noodles
3 tbsp chopped fresh parsley
1 cup grated Parmesan cheese (optional)
3/4 cup heavy cream (optional)
1/3 cup cooking sherry ( I don’t use this)
1 cup sliced mushrooms (I don’t use this)
Fresh parsley
2 tsp chopped fresh rosemary (I don’t use this)
Paula Deen Seasoned Salt to taste
freshly ground black pepper to taste
crusty french bread or crackers, for serving

Directions:

For the stock: add all ingredients to a soup pot. Cook until chicken is tender, about 35 to 45 minutes. Remove chicken from pot and set aside to cool. Remove and discard bay leaves and onion. You should have approximately 3 quarts of stock. When chicken is cool enough to touch, pick bones clean, discarding bones, skin, and cartilage if you used a whole chicken.  Set chicken aside. 
For the soup: bring stock back to a boil, add carrots, and cook for 3 minutes. Add celery and continue to cook for 5 to 10 minutes. Add egg noodles and cook according to directions on package. When noodles are done, add chicken, mushrooms, parsley, sherry and rosemary. Add Parmesan and cream, if using. Cook for another 2 minutes. Adjust seasoning, if needed, by adding seasoning salt and pepper. Enjoy along with a nice hot crusty loaf of French bread.

Recipe courtesy Paula Deen
Servings: 8 to 10 servings
Prep Time: 25 min
Cook Time: 1 hour
Difficulty: Moderate

Tortellini Soup

Tired of Thanksgiving leftovers?  Try this satisfying soup.  It’s easy and delicious.  The measurements are approximate because that’s how I roll.  I just adjust as I cook.  You may need more or less broth depending on how much meat and tortellini you might want to add. 

1  lb frozen  Italian meat balls 2 links sweet Italian sausage
2/3 C. chopped onion
1/2 C. chopped bell pepper
2/3 C. thinly sliced carrots
3 cloves garlic, chopped
salt and pepper 2 tbsp. olive oil
1 can basil and oregano diced tomatoes
4 C. beef broth
1 tsp. Italian seasoning 1 tbsp. dried basil
1 can dark red kidney beans, drained and rinsed
1/2 package baby spinach leaves or more
2-3 C.  frozen 5 cheese tortellini  (I used 1/2 package)

Brown sausage and drain grease.  Add olive oil, add onion, bell pepper, carrots, and garlic and cook until onions are translucent.  Add broth, seasonings, beans and tomatoes and bring to a boil.  You can simmer for awhile at this point if you like but it is not necessary.  Add the precooked frozen meatballs ( for the carnivores in your family) and bring to a boil again.  Next add the tortellini and spinach and cook as directed on the tortellini package.  Do NOT overcook the tortellini.

Serve with crusty bread and parmesan cheese.