Cold Temperatures Call for
Soups and Chili

 

by: Bobby McDonald

 

With temperatures dropping and a deep winter chill headed for Hopkins County, it's the perfect time to get out that soup pot and warm the family with a great meal, designed to "ward off" the colder temperatures. Typically, January and February have some of the coldest temperatures in the area, so save these recipes for use throughout the season. And, the great thing about them is that many of them can be prepared while you do something else!

 

Bacon and Potato Soup

 

• 6 thick slices bacon
• 1 1/2 teaspoons olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped carrots
• 1 stalk celery, chopped
• 4 cups low fat, low sodium chicken broth
• 4 cups cubed potatoes
• 1/8 teaspoon cayenne pepper
• 1/2 cup shredded Cheddar cheese
• 1/2 teaspoon kosher salt

Directions

1. Cook bacon until crisp in 3-quart saucepan, remove and drain well on paper towels. Discard bacon grease and wipe pan thoroughly with paper towel.
2. Meanwhile, prepare vegetables. Add olive oil to saucepan and add onion, carrot, and celery as they are cut up. Saute until onion is soft but not brown, about 3-4 minutes.
3. Stir in chicken broth, potatoes, and pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes.
4. Stir in cheese, heating just until melted--do not boil. Chop bacon and add to soup. Adjust seasoning to taste by adding salt, if desired. Serve at once.

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Mexican Corn Chowder

 

 

 

• 1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 3 tablespoons butter
• 2 cubes chicken bouillon
• 1 cup hot water
• 3/4 teaspoon ground cumin
• 2 cups half-and-half cream
• 2 cups shredded Monterey Jack cheese
• 1 (14.75 ounce) can cream-style corn
• 1 (4 ounce) can diced green chiles
• 1 dash hot pepper sauce
• 1 tomato, chopped
• fresh cilantro sprigs, for garnish (optional)

Directions

1. In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
2. Dissolve the bouillon in hot water; Pour into Dutch oven, and season with cumin. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.
3. Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato. Garnish with cilantro.

 

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Shrimp and Okra Gumbo

 

 

• 2 pounds medium shrimp - peeled and deveined
• salt and pepper to taste
• cayenne pepper to taste
• 1/2 cup olive oil
• 2 pounds chopped okra
• 1 tablespoon tomato paste
• 1 tomato, chopped
• 1 cup chopped onion
• 4 cloves garlic, minced
• 1/2 cup chopped celery
• 1/2 cup chopped green bell pepper
• 12 cups water
• 1/2 cup chopped green onions

Directions

1. Season the shrimp with salt, pepper and cayenne to taste and set aside. Heat the oil in a large pot over medium heat. Add the okra and saute for 30 minutes, stirring occasionally. Add the tomato paste, tomato, onion, garlic, celery and green bell pepper and saute for 15 more minutes.
2. Add the water and season to taste. Bring to a boil, reduce heat to low and simmer for 45 minutes. Add the shrimp and simmer for 20 more minutes. Finally, add the green onion to the soup and stir thoroughly.

 

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