Soup Archives - Page 12 of 16 - Garden Seeds and Honey Bees

Creamy Cheese Corn Chowder

*1 package Bacon, (about 11 slices) cooked and cut into pieces
*2 tablespoons Butter
*2 tablespoons Extra Light Olive Oil
*1 medium Onion, chopped small
*3 Bell Peppers (Orange, Red and Yellow) finely diced
*5 Ears Corn, Kernels sliced off, I used freshly frozen corn
*1/4 cup All-purpose Flour
*32 ounces Chicken Stock or Broth
*1 cup Whipping Cream
*1 heaping cup finely grated Monterey Jack Cheese
*1 heaping cup finely grated Pepper Jack Cheese
*freshly ground Black Pepper, to taste
*freshly ground Sea Salt, to taste
**garnish with sliced Green Onions

Sauté the onions in butter and olive oil until translucent, then add the bell peppers sauté for one more minute.

Whisk together in a glass measuring cup the flour and 1/2 cup of the chicken stock.

In a stock pot add sautéed vegetables and the remaining Chicken Stock and the whisked flour mixture.

Simmer soup until it starts to thicken and then add Corn, cooked bacon pieces.

Bring soup to a boil and then turn down to simmer and slowly adding cream and slowly adding grated monterey and pepper jack cheese.

Keep on warm until ready to serve. Careful not to overheat the soup.

Recipe adapted from Food Network Corn and Cheese Chowder Ree Drummed

Serve with garlic bread.

Garlic Bread

*Pre-made Loaf French Bread, sliced
*Butter
*Seasoned Garlic Salt
*Freshly Grated Parmesan

Butter French bread slices and top with seasoned garlic salt and parmesan cheese and place slices on a baking sheet and broil until slightly toasted.

Enjoy!

Lindy and Jessica

Chili

*2 pounds Ground Beef, cooked
*2 tablespoons Extra Light Olive Oil
*3 small onions, chopped
*1 large Green Bell Pepper, chopped
*2 Jalapeño Peppers, chopped
*2 large Garlic Cloves, pressed or minced
*1 teaspoon Salt
*1/4 teaspoon Black Pepper
*1 tablespoon Chili Powder
*1/2 teaspoon Cumin
*2 tablespoons Sugar
*2 teaspoons Cocoa Powder
*dash of Tabasco Sauce
*1/2 teaspoon Coriander
*1/2 teaspoon Dry Ground Mustard
*28 ounce can a Crushed Tomatoes, puréed in blender
*5 cups V8 Vegetable Juice, low sodium
*1-2 cans 15.5 ounce Red Kidney Beans or Pinto Beans or one of each, drained and rinsed
**Grated Cheddar Cheese, topping

Sauté in sauté pan or cast iron pan, on medium heat the onions, peppers in olive oil until tender adding the garlic the last minute of sautéing. After sautéing add to the cooked ground beef.

Mix or whisk together In a bowl: Salt, black pepper, Chili powder, sugar, cumin, cocoa powder, coriander and dry ground mustard.

In a stock pot on medium heat add the puréed tomatoes, V8 juice, sautéed beef mixture, mixed spices and tabasco sauce. Simmer on low for about an hour stirring occasionally. (You can also simmer the chili in a crock-pot on low for 3 hours.)

Add red kidney beans and/or pinto beans after simmering and serve when beans are heated through.

**Optional toppings: Bacon Bits and chopped Green Onions