Wonderful Chowder

Made this for New Year's Eve lunch with homemade sourdough bread it was wonderful... girls each ate two bowls!

Carter and Julie spending New Year's with friends at fun city, a local waterpark...rest of us played games with friends at blackhawk and came home to watch movies and enjoy each other. Happy New Year.

Chicken, Corn and Potato Chowder with Green Chiles & Cheddar Cheese

Added by cookincanuck on January 29, 2010 in Creamy Soups, Soups

Prep Time 15 Minutes Cook Time 40 Minutes

Servings 4

Difficulty Easy

Ingredients3\

        3 slices Bacon

• • 1 pound Chicken Breasts, Skinless & Boneless, Cut Into Bite-sized Pieces
  • 1 cup Chopped Onion
  • 1 cup Diced Red Bell Pepper
  • 2 cloves Garlic, Minced
  • 1 can (4 Oz. Can) Diced Green Chiles
  • 5-¼ cups Low-salt Chicken Broth
  • 2 cups Peeled & Diced Russet Potatoes
  • 1 cup Frozen Whole Corn Kernels
  • 1 can (14 Oz. Can) Creamed Corn
  • ½ cups All-purpose Flour
  • 2 cups Skim Milk
  • 1-½ cup Grated Sharp Cheddar Cheese, Plus More For Garnishing
  • ¼ teaspoons Cayenne Pepper
  • Salt And Pepper
  • Chopped Scallions For Garnish

Preparation Instructions

Cook bacon in a large saucepan over medium heat until crispy. Remove the bacon from the pan and let drain on a piece of paper towel. Set aside.

To the bacon drippings, add chicken, onion, red bell pepper, and garlic. Cook, stirring occasionally, for 5 minutes. Add diced green chiles and cook for an additional minute. Add chicken broth and potatoes. Bring to a boil, reduce heat, cover, and simmer for 20 minutes, or until the potatoes are tender. Add frozen whole-kernel corn and creamed corn, and stir well.

Pour flour into a medium bowl. Gradually whisk in skim milk. Add the milk mixture to the soup and cook over medium heat, stirring frequently, until the mixture thickens, about 15 minutes. Stir in grated sharp Cheddar cheese and cayenne pepper. Season with salt and pepper.

Ladle the soup into bowls and garnish with chopped scallions, grated Cheddar cheese, and crumbled bacon. If desired, break some tortilla chips over each portion of soup.

Meatball Soup

Made this soup when David's family was over last week.... yummy with garlic bread.....

Meatball Soup

Recipe courtesy Emeril Lagasse

Prep Time:

15 min

Inactive Prep Time:

--

Cook Time:

45 min

Level:

Easy

Serves:

2 quarts

Ingredients

• 2 tablespoons olive oil
• 1/2 cup chopped yellow onion
• 1/4 cup chopped celery
• 2 cloves garlic, chopped
• 1 (14.5-ounce) can whole tomatoes, crushed with your hands, with their juice
• 2 tablespoons tomato paste
• 2 (14-ounce) cans reduced-sodium beef broth
• 1/4 teaspoon Emeril's Italian Essence or other dry Italian seasoning, plus 3/4 teaspoon
• 1/2 teaspoon salt, plus 1/2 teaspoon
• 3/4 pound ground beef
• 1/4 pound ground pork
• 2 large eggs, lightly beaten
• 1/3 cup finely grated Parmesan, plus 1/4 cup, and more for garnish, optional
• 1/4 cup Italian-style bread crumbs
• 1/2 cup ditalini or other small pasta shape for soups
• 3 cups baby spinach leaves
• 2 tablespoons chopped fresh basil leaves

Directions

Place a soup pot over medium high heat. Add the olive oil and heat. Add the chopped onion and celery to the pot and cook, stirring with a wooden spoon, until the vegetables are soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add crushed tomatoes and their juices, beef broth, tomato paste, 1/4 teaspoon of Italian Essence, and 1/2 teaspoon of salt and stir to combine. Bring to a low simmer and simmer for 15 minutes.

While the broth simmers, make the meatballs. In a medium mixing bowl, combine the ground beef, ground pork,eggs, 1/3 cup Parmesan, bread crumbs, 3/4 teaspoon of the Italian Essence, and 1/2 teaspoon of the salt and, using clean hands, mix until thoroughly combined.

Divide meat into tablespoons and roll into smooth balls with your hands. Set the rolled meatballs aside on a plate or other flat surface. Wash your hands.

Carefully add the meatballs to the simmering broth. Gently stir, so as not to break up the meatballs Add the remaining 1/4 cup grated Parmesan. Simmer for 20 minutes, or until meatballs are cooked through.

Add the ditalini and spinach to the hot soup, stir well, and cook for 15 minutes, or until the pasta is cooked through. Stir in the chopped basil and serve the soup in wide bowls, garnished with additional grated Parmesan, if desired.