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Warm Up with Homemade Chowder

It’s one of the cheapest ways to warm up your family on a bitterly cold winter’s day–stirring up a pot full of steaming hot soup. Homemade soups and chowders are simple to prepare and make for quick and healthy midweek meals. The following recipes are not only affordable, but they also feature ingredients that even your pickiest eaters will happily devour:

CRAB AND PEPPER JACK CHEESE CHOWDER

Ingredients:

2 tablespoons butter

1 1/2 cups onion, finely chopped

3 cloves garlic, minced

1 cup red bell pepper, diced

1 14-ounce can low-fat chicken broth

1 cup water

1 teaspoon ground cumin

3/4 teaspoon finely minced, canned smoked chipotle peppers in Adobo sauce

1 1/2 cups small red potatoes, unpeeled and diced

2 cups fresh sweet corn kernels, cut from the cob (or use 2 cups frozen kernel corn)

1 1/2 cups half-and-half

2 tablespoons cornstarch

6 ounces Pepper Jack cheese, shredded

2 cups crabmeat chunks, coarsely chopped

1 tablespoon cilantro, freshly chopped

Directions:

In a large pot over medium heat, melt butter. Add onion and garlic, saute 4 to 5 minutes until softened and golden. Stir in red bell pepper, broth, water, cumin and minced chipotle pepper. Bring mixture to a boil, stir in potatoes. Adjust heat to maintain a gentle boil, cover and cook 5 minutes.

Stir in corn kernels, cover and simmer for 10 minutes or until potatoes are tender. Stir together half-and-half and cornstarch until smooth. Slowly stir half-and-half mixture into soup. Bring to boil. Reduce heat to low and stir in Pepper Jack cheese, stirring until smooth and thick.

Stir in crabmeat chunks and cilantro and heat through for several minutes.

Garnish individual servings with fresh cilantro leaves.

Serve with crusty bread and a salad.

EASY HOMEMADE CHICKEN SOUP

Ingredients:

4 tablespoons butter

2 small onions, diced

4 large carrots, diced

4 large stalks celery, diced

3 teaspoons garlic salt

2 teaspoons black pepper

10 to 12 cups chicken broth

1/2 teaspoon thyme

3 to 4 shredded cooked chicken breasts

1 bag cooked noodles

1/4 chopped parsley

Directions:

In a large soup pot, melt butter. Saute onions, carrots and celery until soft for about 8 to 10 minutes. Season with garlic salt and pepper. Add chicken, broth and thyme. Simmer for 15 to 30 minutes. Add parsley and cooked noodles just before serving.

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This entry was posted in Soups/Stews and tagged , , by Michele Cheplic. Bookmark the permalink.

About Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism. She spent the next ten years as a television anchor and reporter at various stations throughout the country (from the CBS affiliate in Honolulu to the NBC affiliate in Green Bay). She has won numerous honors including an Emmy Award and multiple Edward R. Murrow awards honoring outstanding achievements in broadcast journalism. In addition, she has received awards from the Aircraft Owners and Pilots Association for her reports on air travel and the Wisconsin Education Association Council for her stories on education. Michele has since left television to concentrate on being a mom and freelance writer.