Let’s Get Cozy

>> Friday, December 3, 2010

‘The weather outside is frightful, but the fire is so delightful’.

I don’t know what it does for anyone else, but those words, while painting a cozy little picture of domestic bliss and protection from winters beautiful fury, remind me that those little individual marvels of natures creativity, called snowflakes, are busy covering my car, driveway and sidewalks causing an increased anxiety over the thought of all the heavy work I’m going to be faced with when I have to drive out in that miserable stuff. Also, it makes me hungry for some hot soup.

Here are a couple of my favorites:

Chicken Corn Chowder with Green Chiles
Cook several slices of 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 1 pound skinless, boneless chicken breasts that have been cut into bite-sized pieces. Add some chopped onion, diced bell pepper, and 2 minced garlic cloves.
Cook, stirring occasionally, for 5 minutes. Add one (4 oz.) can diced green chiles and cook for an additional minute.
Add 4-5 cups chicken broth and 2 cups diced, peeled russet potatoes. Bring to a boil, reduce heat, cover, and simmer for 20 minutes, or until the potatoes are tender.
Add 1 cup frozen whole-kernel corn and stir well.
Pour 1/2 cup all-purpose flour into a medium bowl. Gradually whisk in 2 cups skim milk. Add the milk mixture to the soup and cook over medium heat, stirring frequently, until the mixture thickens, about 15 minutes.
Optionally, Stir in 1 1/2 cups grated sharp Cheddar cheese and 1/4 teaspoon 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.

Smoky Black Bean & Corn Vegetarian Chili
Heat canola oil in a large, heavy pot set over medium heat. Add chopped onions and sauté until tender and light brown, about 10 minutes.
Add ground cumin and dried oregano. Stir for 30 seconds, then add chopped garlic cloves. Stir for an additional 30 seconds.
Increase heat to medium-high. Add chili powder, bay leaves, unsweetened cocoa powder, salt, and cinnamon.
Chop tomatoes from a large can of whole tomatoes and add to the pot, along with the juices. Mix in tomato paste, chipotle peppers, adobo sauce (from the chipotle peppers can), and vegetable broth. Bring to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.
Remove and discard bay leaves. Drain and rinse black beans, and add to the chili, along with frozen corn. Simmer for an additional 20 minutes.

If these soups don’t help warm you up then maybe you just need a few shots of your favorite alcoholic beverage and call it a night. Don’t drink and drive. Cheers.


© 2007 -2011 - Utah Valley Gardens - All photos and content copyrighted by Utah Valley Gardens unless otherwise attributed. The use of photographs posted on this site without permission is forbidden and is protected by copyright law, as is all original text.

Blogger templates made by AllBlogTools.com

Back to TOP