It's the first day of March and I'm down for the fourth time in three months with germs transferred (I'm guessing) via Ian. Soup is the only thing that sounds good. I just made a soup up with beef broth, bok choy, sweet potatoes, garlic, carrots and cauliflower. Since life will be pretty busy here through 'tax season', I'm working pre-posting to the cooking blog. Here's another soup that sounds good. This one is from The Pioneer Woman. Maybe I'll make this between sessions of General Conference!
Corn & Cheese Chowder
4 T. butter (1/2 stick)
1 whole onion, chopped
3 slices bacon, cut into pieces
3 whole bell peppers, finely diced (red, yellow, orange)
1 whole onion, chopped
3 slices bacon, cut into pieces
3 whole bell peppers, finely diced (red, yellow, orange)
5 ears corn, kernels sliced off
1⁄4 c. all-purpose Flour
3 c. chicken stock or broth
2 c. half-and-half
1 c. (heaping) grated monterey jack
1⁄4 c. all-purpose Flour
3 c. chicken stock or broth
2 c. half-and-half
1 c. (heaping) grated monterey jack
1 c. (heaping) pepper jack
1⁄3 c. sliced green onions
Bread bowls
In a large pot, melt butter over medium-high heat. Cook onions for a couple of minutes. Add bacon and cook for another minute or so, then add diced bell peppers and cook for a couple of minutes. Finally, add corn and cook for a minute. Sprinkle flour evenly over the top and stir to combine. Pour in broth and stir well. Allow this to thicken for 3 or 4 minutes, then reduce heat to low. Stir in half-and-half, then cover and allow to simmer/thicken for 15 minutes or so. Stir in cheeses and green onions. When cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed. Ladle into hollowed out bowles and serve immediately. Prep time: 15 min., cook time: 20 min. 12 servings
1⁄3 c. sliced green onions
Bread bowls
In a large pot, melt butter over medium-high heat. Cook onions for a couple of minutes. Add bacon and cook for another minute or so, then add diced bell peppers and cook for a couple of minutes. Finally, add corn and cook for a minute. Sprinkle flour evenly over the top and stir to combine. Pour in broth and stir well. Allow this to thicken for 3 or 4 minutes, then reduce heat to low. Stir in half-and-half, then cover and allow to simmer/thicken for 15 minutes or so. Stir in cheeses and green onions. When cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed. Ladle into hollowed out bowles and serve immediately. Prep time: 15 min., cook time: 20 min. 12 servings
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