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Hi! Today I have two lovely soup recipes for you to try. The first soup is a hearty mixture of vegetables and herbs that has the teeniest bit of a flavor boost with the addition of chili powder and fire roasted tomatoes. These additions add a deep and rich depth to this humble soup that will delight your diners (we can hope!) and turn it into a new family favorite! The second soup in todays’ line-up is for a simple, yet comforting corn chowder. This tasty version is done in the slow-cooker and calls for cheese and bacon! 

Keep Safe and Enjoy! Elaine


Vegetable Cabbage Soup

2    Tbsp. Extra-Virgin Olive Oil 

1    Large Onion (chopped)

2    Carrots (chopped)

2    Ribs Celery (minced)

1/2 tsp. Chili Powder

Salt

Black Pepper (ground)

1    Can (15 oz.) White Beans (drained, rinsed)
     
2    Cloves Garlic (minced)

1    tsp. Thyme Leaves

4    Cups Low Sodium Chicken Broth

2    Cups Water

1/2 Large Head Cabbage (chopped)

1    (15 oz.) Can Fire Roasted Tomatoes (chopped)

Pinch Red Pepper Flakes

2    Tbsp. Fresh Parsley (chopped)

Parsley Sprigs for garnish if desired

In a large pot or Dutch oven, over medium heat, heat olive oil. Add the onion, carrots and celery, season with salt, pepper and chili powder. Cook, stirring often, until vegetables are soft, 5 to 6 minutes. Stir in the beans, garlic and thyme and cook until garlic is fragrant, about 30 seconds. Add the broth and water and bring to a simmer.

Stir in the tomatoes and cabbage and simmer until cabbage is wilted, about 6 minutes.

Remove from the heat and stir in the red pepper flakes and parsley. Season to taste with salt and pepper. Garnish with parsley sprigs. Serves 6.


Slow-cooker Corn Chowder

1 lb. Baby Red Potatoes (halved or quartered)

1/4 Cup All-purpose Flour

Salt and Black Pepper

8 Cups Low-sodium Chicken Broth

2 1/2 Cup Corn (fresh or canned)

2 Sprigs Thyme

1 tsp. Dried Basil

1 tsp. Onion Powder     

3 Cups Chicken (shredded)

1 1/3 Cheddar Cheese (shredded)

1/4 Cup Whole Milk

2 Tbsp. Heavy Cream

6 Slices Bacon (cooked, crumbled)

2 Tbsp. Fresh Chives (chopped, for garnish)

 Place potatoes and flour into a slow-cooker, season with salt and pepper and stir to combine. Stir in the broth, corn, thyme, basil and onion powder. Cook on high for 3 hours or until potatoes are tender. Stir in the chicken, cheddar, milk and cream until cheese is melty and fully incorporated. Heat for an additional 10 minutes to warm the chicken. Ladle soup into bowls and top with more pepper, bacon and chives before serving. Serves 6.


PLEASE NOTE: You may E-mail, Fax or Write with your questions, requests and recipes. Include all directions, amounts, oven temperature, baking/cooking time and servings. Please include your name and phone number in case of questions concerning your recipe.


Send To: “Cooking Corner”c/o Merchandiser, PO Box 840, Lebanon, PA 17042 or Fax: 717-273-0420 or E-mail: cook@themerchandiser.com