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Corn chowder with chilies

Another favorite from the Pioneer Woman. I'm pretty sure everything I've made from her recipe collection I've loved. A friend and I were talking about making corn chowder, fitting for this time of year. I bookmarked this recipe from her post several months ago. It's my first time making the chowder and now it's one of my favorite soups. Creamy, spicy and full of flavor plus it makes enough to feed eight or in my case plenty of leftovers.

Corn Chowder with Chilies
from the Pioneer Woman
INGREDIENTS
2 slices bacon, cut into 1/2 pieces

2 tbsp. butter

1 1/2 whole yellow onion, diced

4 cups frozen corn or 5 ears shucked

2 whole chipotle peppers in abodo sauce, finely diced

1 4-oz can diced green chilies

32 oz low-sodium chicken broth

1 1/2 cup heavy whipping cream

1/2 tsp salt

3 tbsp. corn meal or masa

1/4 cup water

DIRECTIONS

If you are using ears of corn, slice the corn kernels off the cob and set aside.
Add bacon pieces to a pot over medium heat. Cook for a few minutes. Add diced onion and stir, cooking onion for 5 to 6 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 chowder. Cover and cook for 15 minutes over low heat. If you want your chowder thicker, add another tbsp. of cornmeal mixed with water. Cook for another ten minutes and serve.

Read More 7 comments | Posted by Anonymous |

Southwestern cream of chicken soup

Yay for fall weather and warm, spicy soup! I haven't blogged about food in quite a while, so I'm very happy to share this post with you. I made this soup on Sunday and have enjoyed it for lunch everyday so far this week. This recipe comes from the Cuisine at Home magazine, the source for most of my favorite recipes. I'll be posting more recipes from this October issue soon. The cream soup is thickened with a roux and then cheese is added for texture and flavor. Cheese can easily separate when added to a hot soup. Here's a few suggestions from the magazine to prevent curdling:
{1} Don't let the soup boil or the cheese will break when it hits the boiling liquid and curdle.
{2} Use an acid like wine or beer to help prevent curdling.
{3} Be sure to use whole milk. It's high milk fat content means it's less likely to curdle.
Yeah, we drink skim milk 'round these parts. (well Jake does) so I added some heavy cream to the 3 cups of skim milk to add more fat to the mixture.
Makes about 8 cups.

Southwestern Cream of Chicken Soup
from Cuisine at Home Issue 83 Oct 2010
INGREDIENTS
3 tbsp. unsalted butter
1 red bell pepper, seeded and diced
1 poblano chile, seeded and diced
1/2 cup onion, diced
1 tbsp. minced garlic
1 tsp. hot chili powder
1 tsp. ground cumin
1/2 tsp. ground coriander
6 tbsp. all-purpose flour, divided
3 cups whole milk
1 cup beer (such as Corona)
1 cup low-sodium chicken broth
1/2 cup dry converted white rice
2 1/2 cups shredded pepper jack cheese
2 cups shredded cooked chicken
2 tbsp. chopped fresh cilantro
Lime wedges
tortilla chips

DIRECTIONS
Melt butter in a large pot. Stir in bell pepper, poblano, onion, garlic, chili powder, cumin and coriander. Sweat mixture until peppers begin to soften, about five minutes.

Whisk in three tbsp. flour to coat vegetables; cook two minutes. Whisk in milk, beer and broth until smooth. Bring mixture to a simmer. Stir in rice; simmer until tender, about 15 minutes.

Combine cheese with remaining three tbsp. flour in a resealable plastic bag; toss to coat. Add cheese to soup a handful at a time, stirring to melt completely before adding the next handful. Add chicken and cilantro to heat, 3 to 5 minutes. Garnish each serving of soup with lime slices. For a crunchy addition, add some tortilla chips!

Read More 2 comments | Posted by Anonymous |

Chicken and wild rice soup

A hearty mix of rice, celery and chicken makes this soup very flavorful. If you haven't cooked wild rice before, I suggest trying it at least once. It has a very distinct flavor and is high in protein and in fiber. It's a little pricey but well worth it. This soup is fairly easy to make too. Throw the ingredients together after the rice is toasted, and you're good to go.

Chicken and Wild Rice Soup
INGREDIENTS
1 cup uncooked long-grain white rice
1/2 cup uncooked wild rice
1 tbsp. canola oil
6 cups low-sodium chicken broth
1/2 tsp. ground thyme
1/4 tsp. red pepper flakes
2 stalks celery, chopped
1 medium onion, chopped
1 lb. boneless, skinless chicken breast, cut into cubes
fresh black pepper
green onion, chopped

DIRECTIONS
Heat oil in large pot over medium heat; stir in white rice and wild rice. Cook for approximately ten minutes until rice is a light golden brown. Add broth, thyme, red pepper, celery, onion, cubed chicken and several turns of fresh black pepper. Set heat to low and cook for approximately 45 minutes or until chicken is fully cooked. (If the mixture starts to boil, it's too hot). Serve with green onions if desired. I also served with a whole-grain toasted baguette.

Read More 0 comments | Posted by Anonymous |

Black bean chili

Chili is one of my comfort foods. I think it's best served on a cold day, and Wichita has had its fair share of those this season. Plus there are leftovers for several days and that means a few free days without cooking. Even I like a break every now and then. Sometimes Jake will make boxed macaroni and cheese with albacore tuna. That's his specialty, and I love it. Another thing about chili — you can add or remove a couple items and it will have a different flavor. This version has some heat to it. If you aren't a fan, you can leave out the chipotle peppers. It brings a nice smokiness to the chili though.

Black Bean Chili
INGREDIENTS
2 large onions, finely chopped
1 tbsp. olive oil
2 cloves garlic, minced
1 lb. extra lean ground beef
1 quart beef stock
3 - 15 oz. cans black beans, drained and rinsed well
1 - 15 oz. can refried pinto beans
1 - 14.5 oz. can Rotel
1 - 14.5 oz. can petite diced tomatoes
2 tbsp. dried cilantro
2 tbsp. chili powder
1 tbsp. chipotle peppers in adobo sauce, chopped fine
1 tbsp. ground cumin
1/4 cup fresh lime juice
1/2 cup fresh cilantro, chopped

DIRECTIONS
Heat oil in large frying pan, add chopped onions and saute 4-5 minutes, until softened and starting to brown. Add garlic and ground beef until browned.
In a dutch oven or stockpot, add beef stock on medium heat. When warmed, add refried beans and stir with a whisk.
To stockpot mixture, add rinsed black beans, tomatoes, dried cilantro, chile powder, chipotle peppers and ground cumin. Add in beef mixture and stir well. Cover and simmer on low heat for 45 minutes. Add in lime juice and chopped fresh cilantro and cook 15 minutes longer. Serve with chopped cilantro if desired.
Makes about seven servings.

Source: Adapted from KalynsKitchen

Read More 0 comments | Posted by Anonymous |

Chicken tortilla soup

This is my favorite chicken tortilla soup. When I worked at Whole Foods years ago, I came across this recipe in one of the monthly magazines they gave out, maybe Taste for Life or Better Nutrition; I don't recall. The recipe has been perfected, passed through the family and made a lot. It has such a light, fresh taste — one bowl is never enough. It's mixed with crunchy tortilla strips and plenty of fresh ingredients.

Chicken Tortilla Soup

INGREDIENTS

1 white onion, chopped

2 cloves garlic, minced

1 tsp. ground cumin
3/4 tsp. chili powder
1 can black beans, drained and rinsed
1 can corn, drained and rinsed or frozen corn
1 qt. vegetable broth, low sodium
1 can chicken stock, low sodium
3 tbsp. tomato paste

2 cups cooked chicken, chopped

cooking oil such as canola

GARNISH

avocado, chopped

tomatoes, chopped

cilantro, chopped

mexi-cheese

green onion, sliced

lime

low-fat sour cream

4 whole-wheat tortillas

DIRECTIONS
Saute onion and garlic in a few tsp. of olive oil until translucent and slightly browned in a stockpot or dutch oven. Add cumin and chili powder and stir for 30 seconds. Add broth, beans, corn and tomato paste and stir until mixed. Cook on low heat for 20 minutes. Add chicken.
While the soup simmers, prepare tortilla strips. Cut tortillas in half and then into thin strips with a pizza cutter. On medium heat, warm cooking oil in a skillet — just enough oil for the tortilla strips to float on the top. In small batches, place strips in oil, one at a time. These will brown pretty fast, so make sure you watch them. When browned, place on a paper towel to absorb excess oil.
To assemble, place cut tomatoes, green onions, cheese and a squeeze of lime into the center of your bowl. Ladel soup into bowl and place cut avocado, cilantro, a dollop of sour cream and several strips of tortillas.

Tip: I usually discard the unused tomato paste, because I don't get it used in a timely manner. I came across a way to save it longer in the Cuisine at Home magazine. Scoop the unused tomato paste onto plastic wrap. Roll the mixture and twist at the ends like a piece of candy. Place in freezer. When needed, unwrap and slice paste off with a sharp knife. Place remaining back in freezer.

Read More 4 comments | Posted by Anonymous |

Graphic designer, baker and a photo taker. Inspired by Jesus, photography, stellar design, all things creative, cooking, the arts and funny stuff. I prefer to visually tell stories through photographs; whether a trip I was on, a dessert I made or a recent vintage find. Art is all around me, and I capture it whenever I can.

Corn chowder with chilies

Southwestern cream of chicken soup

Chicken and wild rice soup

Black bean chili

Chicken tortilla soup

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