Corn, Poblano and Potato Chowder

I made this with corn and potatoes from the farmer's market, and the poblanos are from our garden.

4 slices bacon, diced
2-3 medium poblanos, diced
1 large onion, diced
3 garlic cloves, minced
2 cups corn kernels, cut from 3-4 ears
2 cups diced red potatoes
4 cups chicken broth
1/2 cup heavy cream
salt and pepper
shredded cheese for serving - cheddar, Mexican or taco blend

In a large pot, saute the bacon until crispy.  Remove bacon to paper towel to drain; in the the remaining fat, cook the onion and peppers until soft.  Add the garlic and corn, sauteing until fragrant.  Add the potatoes and broth and bring to a boil.  Reduce to a simmer and cook until potatoes are tender.  Add heavy cream, then season to taste with salt and pepper.  Sprinkle each serving with crispy bacon and shredded cheese.

Beef Stew

This stew is hearty and filling, especially on a cold day.

For the stew:
1 -1.5# stew beef, cut into small pieces
2 Tbsp butter
3 Tbsp EVOO
1/4 cup flour
1/2 bag baby carrots
1 large onion, cut into a large dice
8oz sliced mushrooms
3 garlic cloves, whole or smashed
1 Tbsp tomato paste
5 yukon gold potatoes, cut into small chunks
1/2# fresh green beans, trimmed and cut into pieces
4 cups beef stock and up to 4 cups water

In a large soup pot, cook the onion and carrots in 1 tablespoon or so of the EVOO. When slightly browned, add the mushrooms and a pinch of salt; stir occassionally. When the mushrooms have browned, add the tomato paste and the garlic cloves.  Stir to incorporate the paste, about 2 minutes.  Add the beans, broth and water if needed to cover.  Bring to a boil.

Meanwhile, in a saute pan, heat 1 tablespoon of the butter and 1 tablespoon of the oil. Season the beef with salt and pepper. Add 1/2 the beef to the pan and cook until browned.  Use a slotted spoon to move the beef to the soup pot.  Add the remaining butter and oil to the pan, heat, and cook the second batch of beef.  When browned, sprinkle the flour over and stir.  If some of the flour won't mix in, add more butter or oil.  Add this entire mixture to the soup pot, making sure to scrape all the browned bits and any flour paste into the soup.  Reduce to a simmer and cook until the beef is tender, anywhere from 30min to 2hours, depending on the cut of beef.  Add the potatoes and enough water to cover. Increase heat to a slow boil and cook until potatoes are fork tender, about 20min more.  Season with salt and pepper.

Loaded Potato Soup

This is a great soup for a party and is hearty enough to serve for dinner.  Go crazy with the toppings bar - anything that goes well with potatoes would work for this!

1 stick of unsalted butter
1/2 cup flour
4 cups skim milk
6 - 8 cups chicken broth
2-3# butter potatoes, washed and diced - I left the skins on
salt and pepper

Place the diced potatoes and the milk in a large soup kettle.  In a large sauce pan, melt the butter over medium heat and then add the flour.  Cook for several minutes to make a roux and cook out the raw flour taste.  Slowly whisk in 4 cups of broth.  Mixture should thicken.  Add this to the potatoes and milk.  Add more chicken stock so that the potatoes are covered by 1/2" of liquid.  Bring to a boil, then reduce to a simmer.  If mixture gets too thick, add more stock.  Cook until potatoes are tender, about 20-25 minutes.  Season with salt and pepper.   Ladle into bowls and send people through the toppings bar.

Toppings:
sliced green onions
assorted shredded cheeses - colby, pepperjack, sharp cheddar, etc
crumbled bacon, and lots of it!
chopped broccoli florets
sour cream
salsa
chives
lobster meat - so fancy!
small canned shrimp

Leave a comment with your favorite toppings combination!