Cheesy Vegetable Chowder

When its cold outside, and all I can see is white out of my window, there is nothing I love more than getting a pot of Soup on for supper.  When it’s cold outside, and all I see are brown, dead sticks outside my window, I still love soup, just not as much.  Haha!  🙂

Really though, I love how it makes the house smell, I love the sides you serve with soup, I love that I only have soup bowls, and a pot, to wash at the end of the day.

So, in order to maximize Soup Season, which at our house, starts in October and officially should end this week, I wanted to quick share one more, before we have to switch to more Spring-y foods!

My best friend called while I was menu planning and she says we have a Veggie Chowder we love and I think you should make it.  I agreed to try it, and it was WONDERFUL!

Cheesy Vegetable Chowder

from Taste of Home Magazine 2013

{Click title to print}

Cheesy Vegetable Chowder 2

Ingredients

  • ½ cups Finely Chopped Carrots
  • ½ cups Finely Chopped Celery
  • ½ cups Finely Chopped Onion
  • ¼ cups Chopped Red Pepper
  • 8 Tablespoons Butter, Divided
  • 4 cups Chicken Broth, Divided Use
  • 3 cups Fresh Broccoli Florets
  • 1 whole Potato, Peeled And Diced
  • ¾ teaspoons Worcestershire Sauce
  • ½ teaspoons Cayenne Pepper
  • ½ cups Flour
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Salt
  • ½ teaspoons Fresh Cracked Pepper
  • 12 ounces, fluid Evaporated Milk
  • 4 cups Cheese, I Did A Mixture Of Colby Jack And Cheddar
  • 4 slices Bacon, Cooked And Crumbled

Preparation

In a large soup pot over medium heat, saute the carrot, celery, onion and red pepper in half of the butter until vegetables are tender. Stir in 2 cups of chicken broth, broccoli, potato, Worcestershire and cayenne; bring to a boil. Reduce heat, cover and simmer 10-15 minutes or until broccoli and potatoes are tender.

Meanwhile, in a large saucepan, melt remaining half of the butter over medium heat. Whisk in flour, garlic powder, salt and pepper until smooth. Gradually add in milk and remaining 2 cups chicken broth. Bring to a boil, cooking and stirring for 2 minutes or until thickened. Add cheese and stir until melted. Slowly add cheese sauce into vegetable mixture.

Cook and crumble bacon. Serve soup with bacon crumbles.

Enjoy!
~T

Fried Corn Chowder & Crack Crescents

  I am always looking for new soup recipes to try.  This Corn Chowder uses fresh off the cob corn, or for us, freezer corn from the summer we helped put it up at Dale’s Grandparents farm.  I bet you could use any corn, just make sure you fry it up nice and golden brown, its key in the flavors of this hearty chowder!

Fried Corn Chowder

Adapted from a Tasty Kitchen recipe by Prana & Pie

{click title for an easy printable}

Ingredients

  • 3 cups of corn {I used fresh frozen}
  • 4 Tablespoons Butter
  • 4 Tablespoons Olive Oil
  • 1 Onion, Diced
  • 3 Carrots, Peeled And Diced
  • 2 Celery Stalk, Diced
  • 4 cloves Garlic, Minced
  • 1 tsp. Thyme
  • 1/2 cup Flour
  • ½ cup White Wine or Apple Juice
  • 4 cups Vegetable Stock
  • 2 cups Chicken Broth
  • 2 cups Heavy Cream
  • 3 Red Potatoes, Diced
  • Pinch of Parsley
  • Generous amounts of sea salt, cracked pepper and garlic powder
  • 6 pieces of bacon, cooked and crumbled
  • Shredded cheese for garnish

  Heat the butter and olive oil in a large pot over medium heat. Add corn and pan fry until nice and golden brown.  Then add the onion, carrots and celery and cook until the vegetables are soft, about 8 to 10 minutes. Add the garlic and thyme and cook for a minute longer. Add the flour and stir to coat everything well, cooking for about a minute, until the flour begins to brown. Add the apple juice and simmer a minute longer. Pour in the vegetable stock and chicken broth and bring to a boil. Add the potatoes, and cover, cooking for about 10 minutes, until the potatoes begin to break down. Simmer with the lid off, about 10 to 12 minutes longer.

With an immersion blender leaving the soup blended, but still chunky.  Ladle the soup into bowls and serve with shredded cheese and bacon crumbles.

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   So apparently these recipes called “Crack (something or other)” are a foodie trend referring to Cheddar, Bacon and Ranch…remember when I shared Cheddar Bacon Ranch Dip aka Crack Dip?  Mmmm!

  Well, this is the BREAD version.  It is MIGHTY tasty, and pairs perfectly with the above soup!   🙂

Crack Crescents

From the Rhodes Rolls site

{click title to print}

Ingredients

  • 12 whole Rhodes Dinner Rolls {white Or Wheat}
  • 2 T. butter, melted
  • 2 teaspoons Hidden Valley Ranch Mix
  • 1 cup Shredded Cheese
  • 6 pieces Of Cooked And Crumbled Bacon

Set out 12 Rhodes Rolls to thaw and rise, cover with sprayed saran wrap.
3-5 hours later, or when rolls are doubled in size, combine 6 rolls and work into a 10 inch circle.
Do the same with the other 6.
Brush each circle with butter, then sprinkle with 1/2 cup of shredded cheese, bacon and 1 tsp of Ranch Dressing mix.
Using a pizza cutter, cut each circle into 8 wedges.
Roll in crescent shape and place on a sprayed cookie sheet, point side down.
Cover with sprayed saran wrap and let rise about 45 minutes, or until double in size.
Remove plastic wrap and bake for 15 minutes at 350*.

Enjoy!

~T