Bacon-Cheddar Cauliflower Chowder

from Iowa Girl Eats

Bacon-Cheddar Cauliflower Chowder | Sarafina's Kitchen

  • 8 slices center-cut bacon, chopped (half used for garnish)
  • 1/2 small onion, chopped OR 1 teaspoon onion powder
  • 1 celery stalk, chopped
  • 2 garlic cloves, minced
  • salt & pepper
  • 4 cups shredded or grated cauliflower (1/2 large head)
  • 2 Tablespoons water
  • 2 Tablespoons flour
  • 2 cups chicken broth, divided
  • 2 cups 2% milk
  • 3-4 dashes hot sauce (or more or less)
  • 2-1/2 cups (12oz) shredded sharp cheddar cheese, divided (half used for garnish)
  • 2 green onions, chopped (optional)
  1. Whisk together flour and 1/4 cup chicken broth in a small bowl then set aside.
  2. Saute bacon in a large soup pot over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper towel-lined plate then remove all but 1 Tablespoon drippings from the pot. Add chopped onion (if using,) celery, and garlic to the pot then season with salt and pepper and saute until vegetables are tender, about 4-5 minutes.
  3. Add cauliflower and onion powder (if using) to the pot then stir to combine. Add water then place a lid on top and steam cauliflower until tender, stirring a couple times, about 5-7 minutes. Add remaining chicken broth and milk then turn up heat and bring to a boil.
  4. Slowly whisk in flour/chicken broth mixture while stirring, then turn down heat and simmer for 3-4 minutes, or until chowder has thickened. Turn off heat then stir in 2 cups cheddar cheese until smooth, then stir in half the cooked bacon. Taste and adjust salt, pepper, and/or hot sauce if necessary. Serve topped with remaining shredded cheese, cooked bacon, and green onions, if desired.

Use a food processor’s chopping and grating blades to make prepping veggies and cheese a breeze!

Mulligatawny Soup

Recipe courtesy of foodnetwork.com

Mulligatawny Soup|Sarafina's Kitchen

  • 4 tablespoons butter
  • 1 boneless, skinless chicken breast, cut into small bite-sized pieces
  • 3 cloves garlic, minced finely
  • 1 medium onion, diced
  • 1/4 cup all-purpose flour
  • 1 heaping tablespoon curry powder
  • 4 cups low-sodium chicken broth
  • 2 cups half-and-half (can also use milk or coconut milk)
  • 1 heaping tablespoon brown sugar, or to taste
  • Kosher salt and freshly ground black pepper
  • 1 Granny Smith apple
  1. Add the butter to a pot over medium heat and let it melt. Add the chicken and cook, stirring occasionally, until golden. Add the garlic and onions and stir to cook for a couple of minutes. Sprinkle the flour over the chicken and onion mixture. Stir to combine, then stir in the curry powder. Cook the mixture over medium heat for 1 minute, stirring constantly. Pour in the chicken broth. Stir to combine and cook for a minute to thicken. Add the half-and-half, sugar and some salt and pepper and cook for another 5 minutes.
  2. Meanwhile, peel and dice the apple. Add the apples to the pot and cook for another 5 minutes. Taste, adjust the seasonings and serve!

Creamy Tomato Soup

Creamy Tomato Soup | Sarafina's Kitchen

 

  • 1 T olive oil
  • 1/2 c chopped onion
  • 8 sprigs fresh thyme
  • 1 t smoked paprika
  • 2 cloves of garlic, minced
  • 1/2 c dry white wine
  • 1 T tomato paste
  • 8 Roma tomatoes, diced
  • 1 bay leaf
  • 1 quart vegetable stock
  • 1/2 c heavy cream, at room temperature
  1. In a stockpot on medium heat, add olive oil, onions, thyme and paprika. Season with a pinch of salt and a few grinds of black pepper. Stir with a wooden spoon and cook until onions are tender and translucent, but not browned, about 5 minutes. Add garlic, wine, and tomato paste, stirring to coat everything in the pot. Cook while stirring on medium until paste appears a deep red color, about 5 more minutes. Add tomato chunks and raise the heat until they begin to bubble. Cook while stirring the tomatoes to insure a bit of moisture evaporates from them, but they do not burn. Cook this way until the tomatoes are tender and the skins are peeling off, about 5 minutes. Add the vegetable stock and bay leaf and bring to a boil then lower to a simmer and cook for 10 minutes.
  2. Remove pot from the heat and using an immersion blender, blitz soup in the pot leaving a few chunks of tomatoes for texture. Slowly stir in cream. Serve warm.

Recipe adapted from Sunny Anderson’s Fastest Chunky Tomato Cream Soup

Scallop and Corn Chowder

from Real Simple

scallops

  • 5 slices bacon, cut into small dice
  • 1 1/2 pounds sea scallops (about 16), patted dry
  • kosher salt and black pepper
  • 1 small yellow onion, thinly sliced into half-moons
  • 1/2 pound Yukon gold potatoes, peeled (if desired) and cut into a 1/2-inch dice
  • 1/2 cup dry white wine
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1 cup corn kernels, fresh (from 2 ears) or frozen
  • 1/4 cup chopped flat-leaf parsley
  1. In a large skillet, over medium heat, cook the bacon until crisp, about 5 minutes. Transfer to a plate lined with paper towels.
  2. You should have about 2 tablespoons of bacon drippings; if necessary, supplement with olive oil. Increase heat to medium-high. Season scallops with ¾ teaspoon salt and ¼ teaspoon pepper; cook until golden brown, about 2 minutes per side. Transfer to a plate.
  3. Add the onion to the drippings in the skillet and cook until translucent, about 5 minutes.
  4. Add the potatoes, wine, broth, and cream; cover partially and reduce heat. Simmer gently until the potatoes are tender, about 15 minutes.
  5. Add the scallops and corn and simmer gently to heat through. Sprinkle with the parsley and bacon.
Info from RealSimple.com

Info from RealSimple.com

Slow Cooker Beer and Cheese Potato Chowder

Recipe courtesy of pillsbury.com
Ingredients

  • 2 lb. (6 medium) russet potatoes, peeled, chopped (6 cups)
  • 1 medium onion, chopped (1/2 cup)
  • 1 medium stalk celery, chopped (about 1/2 cup)
  • 1 medium carrot, finely chopped (about 1/2 cup)
  • 1 garlic clove, minced
  • 1/4 teaspoon pepper
  • 1 (14-oz.) can chicken broth
  • 1 (12-oz.) can beer
  • 8 oz. (2 cups) shredded Cheddar and American cheese blend
  • 1/2 cup whipping cream
  • Rye bread, cut into cubes and toasted, if desired

Directions

  1. In 3 to 4-quart slow cooker, combine potatoes, onion, celery, carrot, garlic and pepper; stir gently to mix. Pour broth and beer over vegetables.
  2. Cover; cook on Low setting for 6 to 8 hours.
  3. About 10 minutes before serving, coarsely mash vegetables with potato masher or fork. Add cheese and whipping cream; stir until cheese is melted. Cover; cook an additional 5 minutes or until thoroughly heated. Top with croutons.

 

The “After-Burner” Chili

This recipe is from my friend, Izzy.  He’s a great cook.  I’ve previously posted another one of his recipes, BBQ Pulled Pork.

Ingredients

  • 4 tablespoons vegetable oil, divided
  • 2 onions, chopped
  • 4 cloves garlic, minced
  • 1 pound ground beef
  • 3/4 pound spicy Italian sausage, casing removed
  • 1 (14.5 ounce) can peeled and diced tomatoes with juice
  • 1 (12 fluid ounce) can or bottle dark beer
  • 1 cup strong brewed coffee
  • 2 (6 ounce) cans tomato paste
  • 1 (14 ounce) can beef broth
  • 1/4 cup chili powder
  • 1 tablespoon ground cumin
  • 1/4 cup brown sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 3 (15 ounce) cans kidney beans
  • 2 Anaheim chile peppers, chopped
  • 1 serrano pepper, chopped
  • 1 habanero pepper, sliced

Directions

  1. Place 2 tablespoons of oil in a large pot and place the pot over medium heat.
  2. Cook and stir the onions, garlic, beef and sausage until meats are browned(drain).
  3. Pour in the tomatoes, beer, coffee, tomato paste and broth.
  4. Season with chili powder, cumin, sugar, oregano, cayenne, coriander, salt .
  5. Stir in one can of beans, bring to a boil, then reduce heat, cover and simmer.
  6. In a large skillet over medium heat, heat remaining oil.
  7. Cook Anaheim, serrano and habanero peppers in oil until just tender, 5 to 10 minutes.
  8. Stir into the pot and simmer 2 hours.
  9. Stir in remaining 2 cans of beans and cook 45 minutes more.

7-Can Soup

Recipe #4 for Forster-Bazzano Family Week.

  • Hamburger, 1 lb
  • Onion, chopped, one
  • Minestrone soup, 3 cans
  • Ranch-style beans, 2 cups
  • Whole tomatoes, chopped, 1 can
  • Ro-tel diced green chilies, 1 can

Brown the hamburger and onion and drain.  Mix together the seven cans of soup, beans, tomatoes, and Ro-tel.  Heat through.

Warncke’s Wild Game Chili

2nd Place Winner in the TCEQ Chili Cook-Off: Wild Game Category!

Notes: I substitute 4 lbs of ground venison for the chili meat and used 1 T of maple syrup in place of the molasses.

1 pound smoked maple flavored bacon, chopped
1 tbsp. shortening or oil
4 pounds ground chili meat
2 onions, chopped
4 cloves garlic, crushed
3 tbsp. chili powder
1 1/2 tsp. each-oregano and ground cumin
1 tsp. Cayenne
2 tbsp. salt (use 1 1/2 tbsp. first)
1 tbsp. molasses
2 (6oz.) tomato paste
1 (26 oz.) can chopped tomatoes with chilies
1 can beef broth
1 cup tomato juice

In Dutch oven:

Brown bacon and chili meat in shortening.  When all brown, drain all but 5 tablespoons of bacon/beef fat.   Add onion and garlic and cook until clear in bacon/beef fat.  Drain fat.  Return drained meat to pot and mix with sauteed onions and garlic.  Add all spices (chili powder, oregano, cumin, cayenne and salt).  Add molasses.  Mix all together well.  Add both cans of tomato paste, canned chopped tomatoes with chilies, beef broth and tomato juice.  Mix all of these ingredients together well.  Cover and simmer 1 hour stirring occasionally.  Uncover and simmer another hour stirring occasionally.  Cool.  Refrigerate overnight to marinate the flavors.

Creamy Cauliflower Soup


Gather your ingredients.

Chop the onion.

Chop the cauliflower.

Add the butter and flour to the saucepan.

Make it into a roux.

Add the stock.

Add the veggies and simmer for 20 minutes.

Whip out your immersion blender and puree the heck out of it!

Tah-dah! Yummy, creamy, soup!

Recipe from skinnytaste.com

Note: I added two teaspoons of turmeric to the recipe…it worked well.

* 1 tbsp butter
* 2 tsp unbleached flour
* 1 head cauliflower – chopped
* 1/2 cup chopped onions
* 4 cups fat free chicken broth (vegetarians can use vegetable broth)
* salt and pepper to taste

In a medium saucepan, make a rue by melting the butter on low heat. Add flour and stir about 2 minutes. Add chicken broth, onions and cauliflower and set heat to medium. Cover and simmer until vegetables are tender (about 20 minutes.) Puree with an immersion blender until smooth. Season with salt and pepper.

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