Chilled Corn Soup with Crispy Corn and Panko Toppper

Recipe by Better Homes and Gardens™

Yield: 5 3/4 cups plus topper

Servings: 4

 

Ingredients:

  • 1 tablespoon unsalted butter
  • 1 medium white onion, chopped (1 cup)
  • 1 clove garlic, minced
  • 5 cups fresh corn kernels (cut from 10 ears), cobs halved and reserved
  • 4 cups reduced-sodium chicken broth
  • 1/2 teaspoon salt
  • One 7-ounce carton plain whole milk Greek yogurt
  • 1 tablespoon olive oil
  • 1/4 cup panko
  • 1/4 cup crumbled feta cheese
  • 1 tablespoon chopped dill weed
  • 1 teaspoon lemon zest

 

Directions:

  1. For soup: In a 4- to 5-qt. pot melt butter over medium heat. Add onion and garlic. Cook and stir 3 to 4 minutes or until softened. Add 4 cups corn kernels; cook 1 minute. Add reserved cobs and the chicken broth. Bring to boiling; reduce heat. Simmer, covered, 25 minutes.
  2. Remove from heat. Cool 20 minutes. Discard cobs. Using an immersion blender, blend until smooth. Strain through a fine- mesh sieve into a bowl, pressing solids. Discard solids. Stir in salt. Chill, covered, at least 4 hours. Whisk yogurt into soup until smooth.
  3. For topper: In a large skillet heat olive oil over medium heat. Add remaining 1 cup corn and the panko; cook 2 to 3 minutes or until browned. Top soup with corn-panko mixture, feta, dill, and zest.

 

 

Nutritional Facts:

Per Serving: 340 calories, (6 g saturated fat, 1 g polyunsaturated fat, 5 g monounsaturated fat), 23 mg cholesterol, 991 mg sodium, 46 g carbohydrates, 5 g fiber, 17 g sugar, 16 g protein.

 

 

 

 

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Simple Taco Soup

Recipe by Taste of Home™

Yield: 6 to 8 servings (approx. 2 quarts)

 

Ingredients:

  • 2 lbs. ground beef
  • 1 envelope taco seasoning
  • 1 1/2 c. water
  • 1 can (16 oz.) mild chili beans, undrained
  • 1 can (15 oz.) pinto beans, rinsed and drained
  • 1 can (14 1/2 oz.) stewed tomatoes
  • 1 can (4 oz.) chopped green chilies, optional
  • 1 envelope ranch salad dressing mix

 

Directions:

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add taco seasoning and mix well. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through, stirring occasionally.

 

Nutrition Facts: 

1 cup: 370 calories, 14g fat (5g saturated fat), 70mg cholesterol, 1369mg sodium, 35g carbohydrate (7g sugars, 7g fiber), 27g protein.
Originally published as Simple Taco Soup in Quick Cooking March/April 1998

White Chicken Chili

by Lisa Leake for Epicurious

White Chicken Chili

Photo by Lisa Leake

INGREDIENTS

  • 1 tablespoon olive oil
  • 1/2 onion, diced
  • 1/2 jalapeño, minced
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 garlic clove, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup frozen corn kernels (no need to thaw)
  • 2 (15-ounce) cans white beans (such as Great Northern or cannellini), drained and rinsed
  • 1 3/4 cups chicken broth, store bought or homemade
  • 1/4 cup heavy cream

Optional toppings:
Chopped cilantro, sour cream, grated Monterey Jack cheese, diced avocado, and/or corn tortilla strips

 

Directions:

  1. In a medium soup pot, heat the olive oil over medium heat. Add the onion and jalapeño and cook, stirring, until the onion has softened, 2 to 3 minutes.
  2. Add the chicken and cook, stirring occasionally, until it is lightly browned on the outside and no longer pink on the inside (add more olive oil if the pot starts to dry out), 4 to 5 minutes.
  3. Toss the minced garlic and spices into the pot and turn a few times to coat the chicken evenly. Add the corn, beans, and chicken broth and bring to a boil. Reduce the heat to low and simmer, about 20 minutes.
  4. Break up some of the beans with the back of a wooden spoon to help thicken the chili. Stir in the cream, garnish with the desired toppings, and serve!

Lisa’s Tip
This dish is also great with leftover cooked chicken. Just skip step 2 and add the cooked chicken with the garlic and spices in step 3.

100 Days of Real Food
From 100 Days of Real Food: Fast & Fabulous © 2016 by Lisa Leake. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.

Passover Potato Soup

Erev Pesach Potato Soup

Recipe by Chaia Frishman of Kosher.com

Erev Pesach Potato (Passover) Soup

Photo by Kosher.com

Yield: 10 Servings

Ingredients:

  • 6 large potatoes, cut into small chunks
  • 1 large onion, diced
  • 6 cups water
  • 1/4 c. oil
  • handful of fresh parsley leaves, chopped
  • 2 tsp. salt
  • 1/8 tsp. red pepper flakes (optional)
  • 1 cup sour cream (optional)

 

Directions:

  1. Put all the ingredients into a pot.  Cook over medium heat for 45 minutes until soft.
  2. Serve in bowls and garnish with a dollop of sour cream and a sprinkle of additional parsley leaves.

 

 

“Bewitched” Chili

Bewitched Chili

Photo by Taste of Home©

Yield: 12 Servings (3 quarts)

Ingredients:

  • 1 pound bulk pork sausage
  • 1 large onion, chopped
  • 2 cans (16 ounces each) chili beans, undrained
  • 1 can (28 ounces) crushed tomatoes
  • 3 cups water
  • 1 can (4 ounces) chopped green chilies
  • 1 envelope chili seasoning mix
  • 2 tablespoons sugar
  • 12 round blue tortilla chips, halved
  • 12 triangular blue tortilla chips

 

Directions:

  1. In a Dutch oven, cook sausage and onion over medium heat 5-7 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain. Add beans, tomatoes, water, chilies, seasoning mix and sugar; bring to a boil. Reduce heat; simmer, covered, 20 minutes to allow flavors to blend, stirring frequently.
  2. Top each serving with two halved round tortilla chips and one triangular tortilla chip inserted vertically into the chili between the round halves to resemble a witch’s hat.
    Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

 

 

Nutritional Facts
1 cup: 230 calories, 10g fat (3g saturated fat), 14mg cholesterol, 744mg sodium, 31g carbohydrate (8g sugars, 6g fiber), 9g protein.
Originally published as Bewitched Chili in Simple & Delicious October/November 2014

 

Autumn Pumpkin Chili Recipe

We have this chili often because everyone loves it, even the most finicky grandchildren. It’s also earned thumbs up with family and friends who’ve tried it in other states. It’s a definite “keeper” in my book! —Kimberly Nagy, Port Hadlock, Washington

Yield: 4 Servings

Autumn Pumpkin Chili

Photo by Taste of Home©

Ingredients:

  • 1 medium onion, chopped
  • 1 small green pepper, chopped
  • 1 small sweet yellow pepper, chopped
  • 1 tablespoon canola oil
  • 1 garlic clove, minced
  • 1 pound ground turkey
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 4-1/2 teaspoons chili powder
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
    Optional toppings: shredded cheddar cheese, sour cream and sliced green onions

 

Directions:

  1. Saute the onion and green and yellow peppers in oil in a large skillet until tender. Add garlic; cook 1 minute longer. Crumble turkey into skillet. Cook over medium heat until meat is no longer pink.
  2. Transfer to a 3-qt. slow cooker. Stir in the pumpkin, tomatoes, chili powder, pepper and salt. Cover and cook on low for 7-9 hours. Serve with toppings of your choice.

 

Nutritional Facts:

1-1/4 cups (calculated without optional toppings): 281 calories, 13g fat (3g saturated fat), 75mg cholesterol, 468mg sodium, 20g carbohydrate (9g sugars, 7g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1 fat.
Originally published as Autumn Pumpkin Chili in Simple & Delicious October/November 2012, p56

Spring Salmon Chowder Recipe

Yield: 8 Servings

Ingredients:

  • 2 cups cauliflowerets
  • 1 tablespoon water
  • 2 tablespoons butter
  • 2 celery ribs, thinly sliced
  • 8 green onions, thinly sliced
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon dill weed
  • 4 cups 2% milk
  • 1 can (14-3/4 ounces) salmon, drained, skin and bones removed
  • 1 package (9 ounces) frozen peas, thawed
  • 1/2 cup shredded Swiss cheese
  • 1/2 cup shredded cheddar cheese

 

Directions:

  1. In a microwave-safe bowl, combine cauliflower and water. Microwave, covered, on high for 4-5 minutes or until tender, stirring once.
  2. In a large saucepan, heat butter over medium-high heat. Add celery and green onions; cook and stir until tender. Stir in flour, salt and dill until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened.
  3. Stir in salmon, peas and cauliflower; heat through. Stir in cheeses until melted. Serve immediately.

 

 
Originally published as Salmon Chowder in Taste of Home April/May 2004, p22