Creamy Tortilla Soup

We could live on tortilla soup in our house, doesn't matter the variety.  I always make a huge batch so that both C and Miss F have plenty of leftovers for their lunches, I always take some too.  This recipe was fantastic and was a huge hit.  I only wish their wasn't such an avocado shortage right now, it pains me to pay nearly $3 an avocado, even though they are totally worth it, I much prefer the normal $1 price.  This recipe was adapted from Cooking Classy.

Creamy Tortilla Soup

1 tablespoon canola oil
1 onion, chopped
1 jalapeño, seeded and chopped
3 cloves garlic, minced
4 cups chicken broth
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon salt
¼ teaspoon pepper
1 pound boneless skinless chicken breasts
1 (15 oz) can diced tomatoes with green chilies
2 cups half and half
¼ cup flour
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1 cup frozen corn
¼ cup sour cream
For serving:
Shredded cheese, diced avocados, corn tortilla chips

Heat the oil in a Dutch oven over medium heat. Add the onion and jalapeno, sauté for 3 minutes. Add the garlic and sauté 30 seconds more. Add the broth, chili powder, cumin, salt and pepper. Add the chicken breasts, bring the mixture to a boil, cover and reduce heat to low. Simmer for 15 minutes, remove the chicken and let rest for 5 minutes. Add the diced tomatoes. Whisk ½ cup of the half and half with the flour. Pour the half and half mixture into the pot, stirring constantly. Stir in the remaining half and half and cook for 3 minutes, until the soup has thickened. Dice the chicken, add it to the pot along with the black beans, pinto beans and corn. Stir in the sour cream just before serving. Serve topped with cheese, avocadoes and tortilla chips.

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Spicy Corn Chowder

We were in Colorado this past weekend, where it actually felt like fall...and then winter.  A huge winter storm rolled in on Sunday and we made it out of town just in time.  Vail Pass was closed overnight because of the poor driving conditions and the next morning our neighbors reported that we had gotten over a foot of snow!  Hopefully this is a good omen for ski season.  And then we returned to the land of eternal summer, but I can still pretend it is fall and make all sorts of soups for the 90 degree weather.  This recipe is adapted from The Neelys on Food Network.

Spicy Corn Chowder

4 pieces thick-sliced bacon, chopped
1 medium onion, finely chopped
1 medium red bell pepper, chopped
Salt and freshly ground black pepper
1 small jalapeno, chopped seeds and ribs removed
2 cloves garlic minced
¼ cup all-purpose flour
4 cups chicken stock
2 large red potatoes, well scrubbed and small diced
1 cup half and half
16 ounces frozen corn
¼ teaspoon cayenne pepper
1 bay leaf

In a Dutch oven over medium heat, cook the bacon until, remove the bacon with a slotted spoon to a paper towel lined plate. Add the onions and red pepper, sauté until tender, about 5 minutes. Season with salt and pepper, to taste. Add the jalapeno and garlic, saute until fragrant, about 1 minute. Stir in the flour until thoroughly combined. Cook the flour until it reaches a slight blonde color, about 1 minute. Stir in the chicken stock and the potatoes and simmer for 10 minutes; potatoes will become soft. Add the half and half, corn, cayenne and bay leaf. Simmer for 15 more minutes. Pour into a serving bowl and garnish with the reserved bacon.

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Hatch Chile Tortilla Soup

Hatch Chile Tortilla Soup

4 large summer tomatoes
¼ cup extra-virgin olive oil, divided
½ white onion, chopped
2 garlic cloves, minced
1 teaspoon cumin
½ teaspoon salt
4 cups chicken broth
1 can black beans, rinsed and drained
1 frozen package corn
4 hatch chiles, roasted, stemmed and seeded, then diced
2 boneless skinless chicken breasts

Slice the tomatoes in half, place cut side down onto a baking sheet. Drizzle with 2 tablespoons of the olive oil. Broil for 5 minutes.

Add the remaining olive oil to a dutch oven and heat over medium. Add the onions and cook for 5 minutes, until the onions begin to soften. Add the garlic, cumin and salt, cook for 1 minute more. Add the tomatoes and their juices to the pan. Stir in the broth and simmer for 10 minutes. Blend with a hand blender. Stir in the black beans, corn, hatch chiles and chicken breasts. Bring to a boil, reduce heat to low, cover and simmer for 20 minutes. Remove the chicken from the pot and shred with two forks, return the shredded chicken to the pot. Serve, topped with tortilla chips, cheese and avocado slices.

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Salsa Verde Tortilla Soup

As soon as I saw this Salsa Verde Tortilla Soup on The Barbee Housewife, it went onto our meal plan. Miss F is obsessed with salsa verde, so I knew it would be a huge hit in our house. And I was totally correct.  For the first time ever, Miss F tried avocadoes on her soup and she loved it.  I am known to be a bit of an avocado hog, so now I will have to buy an extra avocado whenever we have tortilla soup.  I usually give C a few slices and hoard the rest for myself.  I adapted the recipe a bit from the original because I never have cooked chicken and it was easy enough to cook and shred the chicken breasts while the soup cooks.  I am going to try this with traditional salsa as well, I bet it will be equally fantastic.

Salsa Verde Tortilla Soup

4 cups chicken broth
2 cups salsa verde
2 teaspoons cumin
1 teaspoon chili powder
½ teaspoon salt
½ teaspoon pepper
1 pound skinless boneless chicken breasts
1 can black beans, rinsed and drained
1 package frozen corn
1 cup shredded cheddar jack cheese
Tortilla chips
1 lime, cut into wedges

In a Dutch oven, stir together the chicken broth, salsa verde, cumin, chili powder, salt and pepper. Add the chicken. Bring the soup to a boil over medium-high heat, reduce heat to low, cover and simmer for 30 minutes. Shred the chicken with two forks, return to the pan. Stir in the black beans and corn, simmer for 5 minutes more. Serve topped with cheese and tortilla chips, with a lime wedge on the side.

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Cheesy Chicken Corn Chowder

When I saw this recipe on Tide and Thyme, I knew I wanted to make it. Even though I have a ton of chicken chowder recipes, this one looked very special.  Unfortunately, the weather in Houston hasn't been very chowder friendly.  We had basically a three day winter and that has been it.  This is a great weeknight meal, it comes together quickly.  Don't make my mistake though, I served it without stirring in the cream.  It was sitting on the counter, pre-measured and all, and it just slipped my mind.  After a taste, I instantly realized my mistake, luckily, it was easily correctable.  I try to get everything organized for busy weeknights, but even when I try my hardest, there can often be mistakes.

Cheesy Chicken Corn Chowder

2 tablespoons vegetable oil
2 large carrots, peeled and diced
½ onion, peeled and diced
1/3 cup flour
6 cups chicken broth
1 teaspoon salt
½ teaspoon pepper
2 white potatoes, peeled and diced
1 (12 ounce) package frozen corn kernels
2 boneless skinless chicken breasts
1 cup cream
2 cups shredded cheddar jack cheese

In a large Dutch oven, heat the oil over medium-high heat. Add the carrots and onions, sauté for 2 minutes to soften. Sprinkle in the flour, stirring constantly, until a light roux is formed. Slowly add the chicken broth, stirring to incorporate. Bring the mixture to a boil, add the corn and chicken. Cover, reduce heat to low and simmer for 20 minutes. Remove the chicken and shred with two forks, return the chicken to the pot. Stir in the cream and cheese, simmer for 5 minutes more. Serve.

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Chick-fil-a Tortilla Soup

Miss F is obsessed with the tortilla soup at Chick-fil-a. She can devour it by the bowl full. It is only available in the winter months, which means I needed to find a way to make it year round. This recipe is a mash up of a ton of recipes I found online, some very much like the soup, some nothing at all like the soup.  The soup is much creamier than the tortilla soups I am used to in restaurants, but it is really delicious.  You can also make this in the crockpot, just add all the ingredients into the crockpot except the half and half.  Cover and cook on low for 6 to 8 hours, then stir in the half and half 20 minutes before you are ready to serve.

Chick-fil-a Tortilla Soup

1 pound boneless skinless chicken breasts
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can great northern beans, drained and rinsed
1 (10 ounce) can Rotel tomatoes
1 (15 ounce) can creamed corn
1 cup frozen corn
2 cups chicken broth
1 teaspoon cumin
½ teaspoon chili powder
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon oregano
½ teaspoon salt
¼ cup flour
¼ cup water
¾ cup half and half

Add the chicken, black beans, great northern beans, Rotel, creamed corn and frozen corn to a Dutch oven over medium high heat. Add the broth, cumin, chili powder, garlic powder, onion powder, oregano and salt. Stir to combine. In a one cup measure, whisk together the flour and water. Stir the flour slurry into the soup. Bring the pot to a boil, then reduce heat to low. Cover and cook for 30 minutes. Shred the chicken with two forks, stir in the half and half. Serve.

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Poblano Chicken Chowder

I have had this recipe pinned forever. I love poblano peppers, they add a nice spice without being too overpowering.  Miss F was thrilled that there was no potatoes in this chowder recipe, she despises potatoes, especially in soup.  This soup was full of flavor, I didn't even need to add any hot sauce to my bowl.  Miss F still did, she loves Tabasco.  We haven't had much of a winter here in Houston this year, so I have been enjoying soup in 80 degree weather.  At least I got to spend last weekend in Aspen and get some exposure to real winter.

Poblano Chicken Chowder

2 tablespoons olive oil
2 boneless skinless chicken breasts, cut into ½ -inch dice
3 large carrots, cut into ½ -inch dice
2 cups frozen corn kernels
½ onion, cut into ½ -inch dice
3 cloves garlic, minced
1 Poblano pepper, seeded and cut into ½ -inch dice
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon ground cumin, or more to taste
¼ teaspoon dried thyme, or more to taste
6 cups chicken broth
¼ cup butter
½ cup all-purpose flour
½ teaspoon hot sauce, or more to taste
½ cup heavy cream

Heat the oil in a stock pot over medium heat. Add the chicken, carrots, corn, onion, garlic, poblano, salt, pepper, cumin and thyme. Saute for 8 minutes, until the vegetables soften. Add the chicken broth and cook for 12 minutes more, stirring occasionally. Melt the butter in a small skillet over medium heat. Whisk in the flour and cook for 4 minutes. Ladle one cup of the broth from the stockpot into the flour, whisk until smooth. Pour the skillet mixture into the stockpot and stir well to combine. Cook for 5 minutes more, stir in the hot sauce and cream. Serve.

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Cream of Crab Soup

C was gone for a week on business. While he was enjoying meals at Babbo, Le Bernadin and Bagatelle, not to mention a couple days at The Cloister at Sea Island, we had seafood week.  We had lobster carbonara, trout, crab melts and slow baked salmon.  But the best night was the one we celebrated my mom's birthday.  I would usually get the crab meat for cooking from them, so I would know it was fresh picked, but that didn't seem quite right to do for her birthday.  The Costco crab worked great, though it wasn't quite as tasty as the Texas blue crab that we pick.  This recipe is adapted from Old Bay.

Cream of Crab Soup

¼ cup butter
1 small onion, coarsely chopped
¼ cup flour
4 cups half-and-half
1 tablespoon Old Bay Seasoning
½ teaspoon parsley
1 pound lump crabmeat
3 tablespoons dry sherry

Melt butter in 3-quart saucepan on medium heat. Add onion; cook and stir 5 minutes or until softened. Add flour, Old Bay and parsley; whisk until well blended. Whisking constantly gradually add milk. Bring just to boil.

Stir in crabmeat. Reduce heat to low; simmer 20 minutes stirring occasionally.

Stir in the sherry. Heat for 1 to 2 minutes. Sprinkle with additional Old Bay if desired.

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Chipotle Chicken Chowder

I love chowder in the winter, especially with a cheddar sour cream biscuit on the side.  Clam chowder is my absolute favorite, but I knew that wouldn't go over very well with C.  When I saw this recipe from Our Best Bites, I was intrigued.  I always keep chipotles in the freezer, they add great spice and flavor.  This soup was amazing, easily the best chowder I have ever made.  Miss F loved it, C loved it and I loved it.  It doesn't get much better than that.  I always know I have a winner when both C and Miss F ask for leftovers in their lunch.

Chipotle Chicken Chowder

4 tablespoons butter
2 boneless skinless chicken breasts, cut into bite sized pieces
½ onion, minced
1 large bell pepper, seeded and chopped
3 cloves garlic, minced
1 chipotle chili, chopped
½ cup all-purpose flour
2 cups chicken broth
5 cups milk
1 russet potato, peeled and chopped
2 cups frozen corn
1 can black beans, drained
1 teaspoon kosher salt
Adobo sauce from chipotle chilies to taste (2-3 teaspoons)
Shredded sharp cheddar cheese

Melt butter in a dutch oven over medium heat. Saute the chicken, onion, garlic, and bell peppers, for 3 to 5 minutes. Add the garlic and chili, saute a minute more. Add the flour and cook 2 to 3 minutes, whisking constantly. Whisk in the broth and cook until the flour is smooth and the broth is starting to thicken. Add the milk and bring to a simmer. Add the potato, corn and beans, bring to a simmer and reduce heat to low. Simmer for 20 minutes, stirring occasionally to make sure the milk isn’t burning. Add the salt and adobo sauce to taste. Serve topped with sharp cheddar cheese.

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Butternut Bisque

I am obsessed with butternut squash soups. I love them completely. I have come along way from my original recipe. I also love it with apples, in a chowder or even in stew.  This soup is perfection and quite easy to make, except for peeling the butternut squash. For some reason, I get some sort of reaction on my skin whenever I touch butternut squash raw. Thankfully eating it doesn't cause any issues at all!  C and Miss F weren't as big of fans.  Miss F was okay with it, as long as she could dip her crouton in it.  C whined about the thyme flavor, oh well, more soup for me.

Butternut Bisque

3 tablespoons butter
1 medium onion, coarsely chopped
2 garlic cloves, sliced
½ teaspoon dried thyme
¼ teaspoon cayenne pepper
Coarse salt
1 large butternut squash (about 4 pounds), peeled, seeded, and cut into 1-inch cubes
2 cups chicken broth
3 cups water
1 cup half-and-half
1 tablespoon fresh lemon juice

In a large sauce pan, melt the butter over medium heat. Add the onion, garlic, thyme and cayenne; season with salt. Cook, stirring occasionally, for 5 to 7 minutes, until the onion is soft. Add the squash, broth and water. Bring to a boil, reduce to a simmer. Simmer for 20 minutes, until squash is tender. Using a stick blender, puree the soup until smooth. Stir in the half-and-half and lemon juice, season with salt and pepper. Serve.

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Corn Chowder with Poblano and Bacon

This was the perfect dish for our first night in Snowmass. It was a Friday night, which meant we headed up to Elk Camp at 5:30 pm for tubing, snow biking and sliding. Miss F had a blast! By 7:30 pm we were cold, tired and starving. Luckily I had made Corn Chowder with Poblano and Bacon from Apple a Day earlier in the day, so it just needed to be warmed along with a batch of sour cream cheddar biscuits and dinner was served. With hot chocolate to drink. This soup is warm, satisfying and full of flavor.  C had two helpings, which means it was quite a success in our home.  Miss F enjoyed the bacon most of all, and who doesn't?

Corn Chowder with Poblano and Bacon

1/3 pound bacon, chopped
1 yellow onion, chopped
1 tablespoon butter
¼ cup flour
1 teaspoon salt, plus more to taste
½ freshly-ground black pepper, plus more to taste
1 teaspoon ground cumin
6 cups chicken broth
3 cups unpeeled potatoes, cut into ¾" cubes
12 ounces frozen corn kernels, thawed
1 roasted Poblano pepper, seeds optional
1 cup half-and-half
½ cup grated Monterrey jack, pepper jack, and/or cheddar cheese, for serving

Cook bacon in a large stock pot until crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce heat to medium and add the onions and butter. Cook 10 minutes, until the onions are translucent. Stir in the flour, salt, pepper, and cumin. Cook 3 minutes. Add in broth and potatoes and bring to a boil. Reduce heat and simmer, uncovered, 15 minutes, until the potatoes are fork tender. Add the corn, Poblano, and half-and-half to the soup and cook 5 minutes more. Taste and adjust seasonings. To serve, ladle chowder into bowl. Top with cheese and bacon.

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Crockpot Loaded Baked Potato Soup

Miss F hates potatoes, she doesn't even really enjoy French fries, crazy right? So I dished her a bowl of this soup after an evening of tubing and called it "bacon cheese soup."  She bought it!  And she ate it.  I am not sure where her potato aversion stems from, she didn't eat any of the chunks of potato (does the same thing whenever I make chicken pot pie.)  This will definitely be added into the regular rotation in Colorado, it is hugely satisfying and having it simmer in the crockpot makes it easy. Thanks to Pink Parsley for this fantastic recipe.

Crockpot Loaded Baked Potato Soup

8 slices thick-cut bacon, chopped
1 large onion, minced
3 garlic cloves, minced
½ teaspoon dried thyme
2 tablespoons flour
4 cups chicken broth
3 pounds Russet potatoes (about 6 medium), peeled and cut into ½-inch pieces
2 cups shredded sharp cheddar cheese (about 8 ounces), plus more for serving
½ cup heavy cream
½ cup sour cream
salt and pepper

Cook the bacon in a 12-inch skillet over medium heat until crispy, 5 to 7 minutes. Transfer to a paper towel-lined plate and refrigerate until serving. Pour off all but about 2 tablespoons of the fat.

Add the onion and cook over medium-high heat until softened and lightly browned, about 8 minutes. Add the garlic and thyme, and season with salt and pepper. Cook until fragrant, an additional minute or so. Stir in the flour and cook for 1 minute, stirring constantly. Slowly whisk in 1 cup of the chicken broth, scraping up any browned bits. Cook until the mixture is starting to thicken, then transfer to the slow cooker.

Stir in the remaining 3 cups of broth, potatoes, ¾ teaspoon of salt, and ½ teaspoon of pepper into the slow cooker. Cover and cook until the potatoes are tender, 4 to 6 hours on low (I think it could even go a bit longer than this and be fine).

Transfer 3 cups of cooked potatoes to a medium bowl with the cream and mash until smooth using a potato masher. Return the potatoes to the slow cooker, along with the shredded cheddar cheese and sour cream. Stir to combine and let the soup sit until heated all the way through, about 10 minutes.

When ready to serve, microwave the bacon on the plate until hot and crispy, about 30 seconds. Season the soup with salt and pepper. Ladle into bowls and top with bacon and shredded cheese.

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Turkey Gumbo

Firstly, happy new year!  C left for Aspen the day after thanksgiving to take ski lessons, so he missed out on the best part of Thanksgiving: the leftovers. So while Miss F and I visited Aspen, we had a second turkey feast, C style. Pop n serve rolls, log cranberry sauce from a can, and copious amounts of gravy. Since there were only three of us eating the turkey, I had a ton of meat leftover. My friend Erica was telling me about the turkey gumbo that her family made with leftovers. And it took me back in time, because I used to make turkey gumbo every year after Thanksgiving, but it has been at least 10 years since I have done it. The roux takes nearly an hour to make, but it is worth it. I set my laptop next to the stove top and caught up on my internet browsing (Pinterest!) This recipe is adapted from Emeril Lagasse.

Turkey Gumbo

¾ cup canola oil
¾ cup flour
½ cup chopped onions
½ cup chopped green bell pepper
½ cup chopped celery
1 tablespoon chopped garlic
6 cups chicken or turkey broth
2 bay leaves
Salt and cayenne
Creole spice
2 cups shredded cooked turkey meat
Steamed rice, for serving

In a large soup pot slowly heat oil and flour together over low heat, stirring constantly, until it becomes a nutty brown color and is very fragrant; be careful not to burn. Add onions, pepper and celery and cook, stirring, 4 minutes. Add garlic and cook 30 seconds, until fragrant. Add broth, bay leaf, 2 teaspoons salt, cayenne and Creole spice to taste. Bring to a boil, reduce heat and simmer for 1 hour. Add turkey and simmer 30 minutes more. Adjust seasonings and serve with hot steamed rice.

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Butternut Squash and Corn Chowder

I adore soup. Even though fall thus far in Houston has meant highs in the 80s with out of control humidity, I am still in an autumnal mood. Miss F is usually a huge soup fan as well, but this one wasn't to her tastes. She usually loves butternut squash, so I am not sure the issue was, so I will blame it on the go-to excuse for this week: time change. I think as it gets dark so early now, Miss F thinks it is her bed time much earlier than it actually is. Which makes her grumpy and tired, not such a great dining companion. I adore this soup, it is easy to prepare and so delicious. Hopefully we will get into a good routine with the time change soon, I am tired of waking up at the crack of dawn and dealing with a miserable kid at dinner. Why is there a need to set the clocks back?  I think the state of Arizona has it right.  This recipe is adapted from Martha Stewart.

Butternut Squash and Corn Chowder

2 tablespoons vegetable oil
1 ½ pounds butternut squash, peeled, seeded, and cut into 1-inch chunks
1 medium onion, chopped
1 bag (10 ounces) frozen corn
1 teaspoon cumin
Coarse salt and ground pepper
4 cups chicken broth
½ cup heavy cream

In a large heavy pot, heat oil over medium-high; add squash and onion. Cook until onion is soft, about 6 minutes. Add corn and cumin; cook until fragrant, about 2 minutes. Season with salt and pepper. Add broth and simmer until squash is tender, about 25 minutes. In a blender, blend half the soup until smooth. Alternately, use an immersion blender to puree half of the soup. Return to pot and stir in cream; heat through over medium-low.

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Crockpot Creamy Chicken Noodle Soup

I saw frozen noodles on Pioneer Woman's show on The Food Network. They looked so much better than dried egg noodles and I knew I wanted to try them in something.  The noodles (Reames brand) were a bit tricky to find.  They were in the ethnic food part of my grocery freezer.  I can't wait to use them in other recipes, they were so amazing.  Miss F loved this recipe, of course she loved the chicken the most.  So we made a couple chicken for noodles trades during dinner.  How did I end up with a kid who isn't obsessed with carbs?

Crockpot Creamy Chicken Noodle Soup
inspired by Key Ingredient

¼ cup butter
¼ cup flour
2 cups milk, divided
4 cups chicken broth
1 teaspoon thyme
1 pound carrots, peeled and chopped
½ onion, peeled and chopped
2 stalks celery, chopped
1 pound chicken breasts
1 package frozen egg noodles (12 ounces)
½ cup half and half

Melt butter in a saucepan over medium-low heat. Stir in flour; keep stirring until smooth and bubbly. Remove from heat and add 1 cup milk, a little at a time, stirring to keep smooth. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens.

Whisk together the sauce, remaining 1 cup milk and chicken broth. Salt and pepper to taste. Add to the crockpot with the carrots, onion, celery and chicken. Cover and cook on low for 6 to 8 hours.

Remove the chicken and shred with two forks, return to the crockpot. Increase the heat to high, add the egg noodles and cook for one hour more. Stir in the half and half, serve.

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Crab Bisque

Last time we had steamed crabs Miss F actually tried some and enjoyed it!  She also really enjoyed this soup.  I love any and all kinds of bisque, rich and creamy soup is one of my most favorite foods.  I added a sprinkle of Old Bay to my bowl because it complements the crab so well.  I need to get Miss F to try crabcakes next, she is still quite wary of them and I am unsure why.  Maybe she would like them if they were in cute slider form or something.  I am just happy to have a fellow seafood fan in the house.  This recipe was inspired by Susannah's Kitchen.

Crab Bisque

3 tablespoons butter
½ onion, minced
1 pound crab, divided
1 garlic clove, minced
3 tablespoons flour
½ cup white wine
1 ½ cups seafood or chicken stock
2 cups of cream

Heat the butter in a large saucepan over medium heat, add the onion and ¼ cup of the crab; cook until tender, about three minutes. Add the garlic and cook for 30 second more. and let everything cook until tender. Whisk in the flour for a minute. Add the wine and stock; whisk until you have a smooth broth. With an immersion blender, puree this mixture until you have a smooth texture. Add the remaining crab and cream, heat through. Salt and pepper to taste, serve.

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Cha Cha Corn Chowder

My mom is an over server. Whenever we eat at my parents, I am always wondering who else is coming over to finish off the massive spread. On the 4th of July we had enough corn on the cob to serve a small army, which meant I was heading home with some corn. Around the same time I saw an episode of Sandwich King that featured Cha Cha Corn Chowder. I love a good corn chowder and I am even more excited with the addition of poblano to spice it up a bit. This soup is wonderful for the summer, when corn is fresh and sweet. Even though it is 100 degrees outside, I still enjoy soup. I know, it is a bit strange. Apparently Panera agrees with me, since the only time they ever serve corn chowder is in the summertime.  I added a few Firecracker Shrimp on top to spice it up a bit more!

Cha Cha Corn Chowder

4 cups chicken broth
½ teaspoon dried thyme
1 bay leaf
Kosher salt and freshly ground black pepper
4 ears corn, kernels removed (about 3 cups)
1 tablespoon butter
1 poblano peppers, stems, seeds and ribs removed, diced
½ yellow onion, diced (about 2 cups)
6 ounces Yukon Gold potatoes, diced into ¼" cubes
½ cup half-and-half

In a large pot, combine the broth, thyme, bay leaf, and some salt and pepper. With the back of a bench scraper, scrape the "milk" from the cobs into the pot. Then add the cobs to the pot as well. Simmer for 20 minutes. Turn off the heat and remove the cobs, bay leaf and thyme.

In another large pot, melt the butter over medium heat. Add the poblano and onion, sauté for 5 to 8 minutes. Add the corn stock, then the corn kernels and the potatoes, and simmer until the potatoes are soft, about 20 minutes. Salt and pepper to taste.

Use an immersion blender to roughly puree about half of the soup, leaving some texture. Stir in the half and half.  Serve.

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Corn and Red Pepper Bisque

As soon as I saw this recipe on Cookaholic Wife, I knew I had to try it. It reminded me of one of my favorite soups, Corn Chowder with Avocado and Lime.  In fact, when I served Miss F her bowl, she asked "Is this corn chowder?"  She ate a ton, but said it wasn't going to stay warm enough to pack in her lunch.  Noted!  We were interrupted half way through dinner.  The guy who bought his motorcycle was about 30 minutes early...but when they are paying full asking price, you drop your dinner plans.  Miss F and I feasted on biscuits and soup, while C's got a little cold.  The guy who bought the motorcycle said the house sure smelled good, imagine that, someone who likes the smell of garlic and onion.

Corn and Red Pepper Bisque

1 tablespoon butter
1 sweet onion, chopped
1 red pepper, chopped
16 ounce package frozen corn kernels
1 clove garlic, minced
4 cups chicken broth
½ cup cream
1 tablespoon cornmeal
juice of one lime
salt and pepper, to taste
hot sauce, to taste

Add butter to a large saucepan over medium heat. Add the onion, corn and bell pepper. Cook for 7 to 8 minutes or until vegetables are soft. Add the garlic and cook 30 seconds more or until fragrant. Pour in the broth and bring to a simmer, reduce heat to medium-low and simmer for 15 minutes. Stir in the cream. Whisk in the cornmeal and bring the soup to a boil, whisking constantly until it thickens. Add the lime juice, salt, pepper and hot sauce to taste. Serve.

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Jalapeno Corn Chowder

I adore soup. I had this on my menu plan, which I had made while we were in Colorado from Books n Cooks. It was perfect soup weather while we were skiing in Colorado. Too bad the weather at home was not. It was 90 degrees the day I made this soup. 90 degrees. In March. I know I prefer the warm weather, but 90 degrees is insane for March. No matter the weather, this soup was satisfying and delicious. It was pure perfection. I may not make it again until November, but at least I have another wonderful soup to add to my recipe collection.

Jalapeno Corn Chowder

6 slices bacon
½ onion, diced
1 clove garlic, minced
¼ cup flour
4 cups chicken broth
2 potatoes, cubed (with skin left on)
2 carrots, peeled and diced
½ jalapeno, chopped
¾ teaspoon salt
1 teaspoon pepper
3 cups frozen corn
1 cup heavy cream
1 cup shredded Mexican cheese blend

Cut bacon into lardons (small strips). Place the bacon lardons in a Dutch oven and cook until crisp over medium heat. Once the bacon is cooked through, remove with a slotted spoon and place on a paper towel lined plate.

Add the diced onion to the Dutch oven and allow onions to cook until translucent, about 10 minutes. Once the onions are translucent, add the garlic and cook about 30 seconds longer. Add the flour, salt and pepper and stir to combine. Allow the mixture to cook for about 3 minutes.

Stirring continuously, slowly pour in the chicken broth to avoid clumps from forming. Add the potatoes, carrots and jalapenos and bring to a boil. Once the mixture reaches a boil, reduce to a simmer, cover and cook for 15 minutes, or until potatoes are fork tender. Add the corn, heavy cream and cheese; stir to combine. Allow the mixture to cook about 5 minutes, until the cheese has melted.

Spoon soup in bowls, top with more cheese and bacon.

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Crockpot Corn and Potato Chowder

I love soup. I may have a mild soup obsession. One of the problems with Houston is that there is rarely a day cold enough to merit soup. So you just have to suck it up and have soup on a 75 degree day in January. We were recently in Florida and it was 80 degrees, so Miss F and I went swimming. C refused because "there is no swimming in the lower 48 in January!" Well, you have to bend the rules sometimes and that is what makes life fun. Miss F and I had a blast swimming and I enjoyed eating this soup while wearing a sundress. Thanks to Mama Loves Food for the great recipe. I used my stick blender to puree part of the soup, it was super easy to just leave it in the crockpot and whirr away.

Crockpot Corn and Potato Chowder

4 red skinned potatoes, chopped
2 carrots, peeled and chopped
2 cups corn
½ onion, chopped
2 garlic cloves, crushed
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon pepper
3 to 4 cups chicken broth
1 cup half and half

Place the potatoes, carrots, corn, onion, garlic, thyme, salt and pepper in the slow cooker. Pour 3 cups of the chicken broth over top, adding more to cover. Cook on low for 10 hours or high for 6 hours. Ladle half of the soup into the blender, puree until smooth and return to the slow cooker. Stir in the half & half and simmer in the crockpot for about another 15 minutes, until heated through. Serve.

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