Cheesy Pepper Jack Potato Chowder

                        

Cheesy Pepper Jack Potato Chowder is a spicy twist on traditional potato soup. Spring is almost here (Hallelujah!), but this thick and creamy chowder will be a great dinner on any cold winter nights we have left.

There are three things I love about this dish. First, it's made with southern style hashbrowns so no potato peeling or chopping involved. Two, it's a chowder recipe not a soup recipe, so no blending required. Easy, easy! Third, it's made with spicy pepper jack cheese. How have I not had potato soup with pepper jack cheese before? It's amazing, and I don't think I can go back to traditional cheddar in my cheesy potato soup recipes ever again.


What's your favorite potato soup recipe?

 

Click here for recipe from Iowa Girl Eats

Thai-Inspired Butternut Squash and Peanut Soup (Crockpot)

                         

 

I've mentioned many times before my love of butternut squash. The sweet flavor is versatile in so many different dishes, including this Thai-inspired twist on Butternut Squash Soup.

 

I've been on a Thai food kick lately, and this soup satisfied my taste buds with a slightly spicy take on a typically sweet Butternut Squash Soup.

 

 

Click here for recipe from Kalyn's Kitchen

White Bean Chicken Chili

                                                 

 

Spring is just a month away, which means warmer weather (yay!) and limited time left to enjoy "winter soup season." White Bean Chicken Chili is a tasty, nutritious, and healthy one pot dish that comes together in about 30 minutes. A big bowl garnished with hot sauce is perfect to keep warm on a cold, winter day.

 

What's your favorite chili recipe?

 

 

White Bean Chicken Chili

 

Ingredients:

·1 TBS extra virgin olive oil
·2 green onions, chopped (plus extra for garnish)
·1 tsp minced garlic
·1 tsp chili powder
·1/2 tsp cumin
·1 - 15oz. can Great Northern white beans, drained and rinsed
·1 - 14oz. can diced tomatoes with juice
·1½ cup chicken broth
·1 cup cooked chicken, shredded
·Hot sauce, to taste

Directions:
Heat extra virgin olive oil in a large saucepan over medium-high heat. Saute onions and garlic for 2 minutes. Add chili powder and cumin. Stir and cook for 1 additional minute. Add white beans, tomatoes with juice, and chicken broth. Simmer for 15 minutes. Stir in the chicken, and cook for 5 minutes longer or until chicken is heated through. Garnish with hot sauce and green onions as desired.

Serves: 4

Cream of Fresh Potato Soup

                                 

 

Cream of Fresh Potato Soup is a recipe from my mom that she made as I was growing up. When I was sick over the holidays, this soup and Homemade Chicken Noodle Soup were the only dishes that sounded good. Mike, bless his heart, went to the store during a snow storm to get the ingredients and whip a batch of Cream of Fresh Potato Soup. It was amazing. Warm, nostalgic, creamy, hearty, and flavorful.

Cream of Fresh Potato Soup
Ingredients:
·1 slice bacon, fried and crumbled
·3 medium potatoes, peeled and sliced
·1 medium carrot, chopped or grated
·1 stalk celery, chopped
·2 TBS gluten free flour
·1 cup chicken broth
·3 cups milk
·2 tsp salt
·1 tsp fresh ground pepper
·2 TBS dried parsley

Directions:
In a large pot, add chicken broth, potatoes, carrot, and celery. Cover and simmer until vegetables are tender, about 10-20 minutes. Add remaining ingredients, stir constantly until heated through. Serve.

Serves: 4

Ginger Butternut Squash Bisque

                                          

I love butternut squash, and it's one of my favorite fall/winter foods to cook with. It's a diverse squash that I enjoy in both sweet and savory recipes.

This Ginger Butternut Squash Bisque is a sweet and filling vegetarian dish. Don't skip out one the toppings on this dish, as the flavors really come together with the peanut, toasted coconut, and cilantro sprinkled on top. Served on top of a bed of rice completely rounds out this bisque.


What's your favorite way to enjoy butternut squash?


Click here for recipe from Taste of Home

Homemade Chicken Noodle Soup

                                        

This soup is pure comfort food, packed with rich flavor and nutrition you need - whether your sick or healthy.

 

I was really sick over the holidays for over two weeks. The only thing that sounded good was Chicken Noodle Soup. For most people who are not gluten free, chicken noodle soup is an easy request. As someone who is gluten free, chicken noodle soup is more labor and time intensive. My amazing husband rose to the challenge and not only made me homemade chicken noodle soup, but made my favorite homemade noodles with a family recipe that my mom converted a few years ago to be gluten free. 

 

 

Homemade Chicken Noodle Soup

 

Ingredients:

·1 recipe for homemade noodles (see below)

·2 TBS extra virgin olive oil

·1 medium onion, chopped

·1 TBS minced garlic

·½ tsp dried thyme

·6½ cups chicken stock

·2 cups water

·1 small chicken bouillon cube

·2 cup cooked chicken, shredded

·2 medium carrots, peeled and chopped

·1 celery stalk, chopped

·Salt and pepper to taste

 

Directions:

Heat olive oil in a large dutch oven over medium heat. Add the onion, garlic, and thyme. Cook, stirring frequently, until the onion is tender and translucent (about 5 minutes). Add 1/2 cup of chicken stock to deglaze the pan. Add the remaining chicken stock, water, chicken bouillon cube, chicken, carrots, and celery. Simmer until the vegetables are tender, about 20-25 minutes. Add the homemade gluten free noodles, ad cook for 5 minutes (or until desired tenderness is achieved based on how thick/thin your rolled the noodle dough). Season with salt and pepper to taste. Serve warm.

Homemade Gluten Free NoodlesFamily recipe that's been passed down for generations. My mom revised to be gluten free a  few years ago.

Ingredients:
·1 beaten egg                                     
·2 TBS milk
·1 cup GF flour blend
·1 tsp xanthan gum
·½ tsp baking powder
·1 TBS butter
·Pinch of sugar
·Pinch of salt                                       

Directions:                
Mix wet ingredients in a bowl, mix dry ingredients in a separate bowl. Combine and mix to a stiff, moist dough – like fresh play dough. Use a food processor and pulse til dough ball forms. On parchment paper dusted liberally with potato starch, roll dough as thin as possible into a rectangle. Use hand-held roller and cusp one hand around outside edges to prevent edges from separating and cracking as you roll from center to outside edges. Cut with sharp knife or noodle cutter into desired thickness or shapes. Let dry at room temp for 1-8 hours then add to boiling broth. Be sure to include all of starch – this thickens the broth and keeps noodles from sticking together.

Pumpkin Soup with Lentils

 

Pumpkin Soup with Lentils comes together in 30 minutes. It's a hearty, comforting dish that's healthy, creamy, and uber flavorful.

I think I've finally converted my husband to my "unique" recipes.  A few years ago he would have turned his nose up at the thought of this soup. Today, he tried it and said "that's real good." Proof that determination pays off. :)

 

Pumpkin Soup with Lentils

Slightly adapted from Better Homes & Garden, October 2013 Magazine

Ingredients:
·1 small sweet onion, cut into wedges
·1 yellow sweet pepper, seeded and sliced
·½ cup lentils, rinsed and drained
·1 TBS olive oil
·2 tsp ginger
·1 tsp curry powder
·1 tsp cumin
·1 26oz. box chicken stock (use vegetable stock to make vegetarian)
·1 15oz. can pumpkin puree
·Roasted pumpkin seeds and nutmeg for topping (optional)
 

Directions:

Heat oil in a large 5 qt. Dutch oven. Cook onion, sweet pepper, and lentils over medium-high heat for 2 minutes. Whisk in remaining ingredients. Bring to a boil; reduce heat, cover, and simmer for 25 minutes or until lentils are tender. Season to taste with salt and pepper.

Serve warm with roasted pumpkin seeds and ground nutmeg on top.

Curried Carrot Soup

Curried Carrot Soup is sweet and spicy, and a great savory soup for a cold winter day. Serve with your favorite sandwich for a quick meal.

 

Curried Carrot Soup

Adapted from Martha Stewart

Ingredients:
·2 TBS butter

·¾ cup chopped onion

·½ tsp curry powder

·Salt and pepper

·1¾ cups chicken broth (use vegetable broth to make vegetarian)

·1 lb baby carrots

·Juice from 1 clementine

·1 tsp sugar

·For garnish, roasted pumpkin seeds or chopped cilantro (fresh)

Directions:

Heat butter in a large saucepan over medium heat. Add onion, curry powder, 1 tsp salt, and ¼ tsp pepper. Cook, stirring occasionally until the onion is soft, about 5 minutes.

Add the broth, carrots, and 1¼ cups water; bring to a boil. Reduce heat, cover, and simmer until the carrots are tender, about 15 minutes. Squeeze in clementine juice.

In a blender, purée the soup in batches until smooth. Transfer to a clean saucepan. Add more chicken broth, if necessary, to thin soup to desired consistency. Serve warm topped with desired garnishes.

Bacon Cauliflower Soup

 

A bowl of healthy comfort food. Sounds like an oxymoron? I promise, it's not with this recipe.

Bacon Cauliflower Soup is a low-carb alternative to Creamy Potato Soup. It's thick, creamy, and flavorful. We didn't even miss the potatoes.

I made a two changes to the recipe. To make it gluten free, I used 1 TBS of corn starch in place of the 2 TBS of flour. I also used Turkey Bacon to make it just a little more healthier.


Click here for recipe from Iowa Girl Eats

Chipotle Chicken and Corn Chowder

 

Even though winter is my least favorite season, I love soup season. The flavors in this Chipotle Chicken and Corn Chowder are perfectly balanced. It's a hearty soup full of comfort food favorites - chicken, corn, and cheese - with a twist of the perfect amount of spice from the peppers.


Click here for recipe from Brown Eyed Baker

Zuppa Italiano

 

Zuppa Italiano is a creamy meat and potatoes Italian soup. It’s comfort food that tastes rich and is packed with complex flavors.

Zuppa Italiano
Modified from Hy-Vee

Ingredients:

·4 slices turkey bacon, chopped
·1 lb. spicy Italian turkey sausage, removed from the casing
·1 large onion, chopped
·2 tsp minced garlic
·½ tsp red pepper
·5 cups chicken broth
·2 large potatoes, thinly sliced and chopped
·½ tsp salt
·½ cup heavy cream
·½ cup Greek yogurt
·2 packed cups of kale, trimmed and chopped

Directions:
In a large saucepan or Dutch oven, cook bacon over medium heat until crisp. Remove bacon, set aside, and drain any grease from the pan.

Add the sausage, onion, garlic, and red pepper to the saucepan. Cook over medium heat until sausage is brown. Add chicken broth, potatoes, and salt. Bring to a boil, reduce heat, cover, and simmer for 20 minutes.

In a small bowl, whisk together cream and Greek yogurt until well-combined and no lumps remain. Add cream mixture, bacon, and kale to the soup. Heat through and serve.

Butternut and Bacon Corn Chowder

This soup is fall in a bowl, and I'm obsessed with it. We've made it multiple times this fall, it's that good. Sweet butternut squash paired with savory bacon and spicy chipotle peppers is a winning combination.

What's your favorite fall soup?


Butternut and Bacon Corn ChowderIngredients:
·6 slices of turkey bacon, chopped
·1 onion, chopped
·2 cups roasted butternut squash, cubed
·2 cups homemade chicken stock
·2 cups water
·2 tsp minced garlic
·2 tsp canned chipotle peppers in adobo sauce, chopped
·1 bag frozen corn
·½ tsp dried sage
·Salt and pepper

Directions:
In a large saucepan, cook the bacon until crisp. Add the onion and garlic to the pan and sauté until onions are soft. Add the squash, chicken stock, water, chipotle peppers, and corn. Simmer until heated thoroughly – about 5 minutes. Transfer 3 cups of the soup to a blender and puree. Pour the puree back into the pan with the soup and season with salt, pepper, and sage. Pour into bowls to serve.

Creamy Potato Soup

Not only is this Creamy Potato Soup recipe naturally gluten free, it is hearty and flavorful. The use of roasted vegetable purees adds additional flavor and nutrition.

Creamy Potato Soup
Modified from Jessica Seinfeld

Ingredients:
·1 head cauliflower, chopped
·½ of an acorn or butternut squash, chopped or 5-6 carrots, chopped
·Extra virgin olive oil (EVOO)
·Salt and pepper
·1 small to medium onion, chopped
·1 tsp minced garlic
·1½ cup homemade chicken or vegetable stock
·2 cups water
·1½ pounds of potatoes, peeled and chopped
·1 cup skim milk
·½ tsp salt
·½ cup shredded cheddar cheese

Directions:
Season cauliflower and squash (or carrots) with EVOO, salt, and pepper. Spread veggies in a single layer on a baking sheet. Roast in a 425˚ oven until tender.

Meanwhile, heat a few teaspoons of EVOO in a large saucepan over medium heat. Add the onion and garlic, and cook, stirring occasionally, until the onion is soft.

Add the broth and potatoes and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, partially covered, until the potatoes are tender (about 20 minutes).

Carefully spoon broth and potato mixture into a food processor or blender and add the roasted vegetables. Puree until smooth. Return puree to the large saucepan and add milk and salt. Heat over low heat, stirring frequently, until soup is well blended. Serve in bowls with shredded cheese sprinkled on top.

Yield: 8 servings

Fritos Chili Pie

Fritos Chili Pie is a quick and simple recipe that's packed full of spicy flavors. It's a great way to repurpose left over chili, or put a new twist on homemade chili.

Mike and I have decided to give up meat for Lent this year, so this is the last meaty meal I'll be posting until Easter. I thought my meat-loving, hunter husband was ill when he recommended we give up meat because it would "be a big sacrifice." I'm proud of him for making this sacrifice and am fully supporting it by giving up meat as well.

I know Mike will miss red meat, and I'll miss chicken. We had to assure that we could do this and enjoy variety, so I've already made a list of 50+ meatless meals and fish recipes we'll be eating until Easter. There aren't too many fish recipes I'm fond of, so I'm hoping to expand my taste buds during Lent. Over the weekend, we enjoyed a few of our favorite meat recipes before Ash Wednesday, including Four Cheese Lasagna, Cream Cheese Chicken Chili, and Vegetable Beef Stew.

What are your favorite meatless meals or fish recipes?


Fritos Chili Pie
Ingredients:
·1 – 10.5oz. bag of Fritos corn chips
·1 recipe homemade chili, heated (I use Mike's 20-Ingredient Chili or Steak 'n Shake Chili)
·1 cup shredded cheddar cheese
·Toppings of choice: chopped onion, jalapeños, sour cream, etc.

Directions:
Preheat oven to 350˚. Pour Fritos evenly in the bottom of a large baking dish. Pour prepared homemade chili over the corn chips. Add additional toppings of choice and then sprinkle with cheese. Place in the oven and cook until cheese is melted, about 5-10 minutes.


Notes: For crunchier chips, omit the step of cooking the Fritos Chili Pie in the oven. If you or others in your house are not gluten-free, my husband tells me this is an even better recipe if Chili Cheese Fritos are used.

Tomato-Basil Parmesan Soup (Crockpot)

The flavor combination of tomato, basil, and Parmesan cheese in this soup is phenomenal. Dunking a gluten free grilled cheese in the soup sends this meal over the edge.

Can you believe that this is my first experience with tomato soup - EVER?! Traditional canned tomato soup reminds me of watered down ketchup - gross. Thus, in my mind, all tomato soups must be the same. I can't believe it took me a quarter of a century to get over my illogical assumption. This "gourmet" Tomato-Basil Parmesan Soup was so incredibly delicious!

I followed the recipe in the link below pretty closely, except I used brown rice flour to make my roux. After I made the roux of butter and brown rice flour, I added the roux directly into the crockpot and stirred for 3-4 minutes (as opposed to slowly adding the soup to the roux in the saucepan). The other change I made was that I used 1 cup of half and half and 1 cup of skim milk, instead of 2 full cups of half and half.

I'm feeling adventurous and want to try other tomato soups. What are your favorite tomato soup recipes?


Click here for Tomato-Basil Parmesan Soup recipe from Crockpot365

Cream Cheese Chicken Chili (Crockpot)

This unique chili recipe is hearty and flavorful. Mike and I both loved it. I was the lucky one who got to the leftovers first the following day for lunch!

A coworker found this recipe on Pinterest (how did we live before Pinterest?!) and recommended it to me. Cream Cheese Chicken Chili absolutely lived up to its rave reviews. It only took minutes to put into the crockpot, and when I got home from work the house smelled fantastic. A warm and delicious bowl (or two) of chili for dinner made up for the cold, Midwest winter weather outside. I will most definitely be making this recipe again.

Click Here for Cream Cheese Chicken Chili Recipe from Plain Chicken

Chicken Enchilada Soup (Crockpot)

Chicken Enchilada Soup is packed full of delicious flavors and is easy to prepare, since the crockpot does most of the work.

Instead of cooking the onion and garlic prior to adding it to the crockpot, I just put all of the ingredients in the crockpot and let it cook. I also added 4 soft corn tortillas, finely chopped, to the crockpot to get the complete enchilada flavor.


Click here for the Chicken Enchilada Soup recipe from Skinny Taste

Cheesy Corn Chowder (Crockpot)

My husband absolutely loved this soup, and I agree with him! It's a fairly simple crockpot soup recipe that could feed an army. My favorite way to enjoy this soup is with a grilled cheese gluten free sandwich.

Cheesy Corn Chowder (Crockpot)
Ingredients:
·¾ cup water
·1 medium onion, chopped
·4 carrots, chopped
·4 ribs of celery, chopped
·1 tsp salt and pepper
·1 - 16oz. bag of frozen corn, thawed
·1 - 15oz. can cream-style corn
·3 cups skim milk
·2 cups shredded cheddar cheese

Directions:
Combine water, onions, carrots, celery, salt and pepper in a 6-qt. crockpot. Cover and cook on high for 4 hours.

Add corn, milk, and cheese. Cook on high for 1 additional hour, then turn on warm until you ready to serve.

Spicy Peanut Soup

Spicy Peanut Soup is a quick and flavorful Asian-inspired soup. The soup packs a touch of heat that brings all of the flavors together nicely.

Spicy Peanut Soup
Ingredients:
·½ cup homemade chicken stock
·½ cup water
·½ cup peanut butter
·¼ cup salted peanuts
·3 green onions, chopped (dark greens kept separate)
·½ cup skim milk
·1-2 tsp hot chili sauce

Directions:
In a blender, combine chicken stock, water, peanut butter, peanuts, and green onions. Blend until
well combined and peanuts are chopped. Pour mixture into a pot and simmer for 5 minutes. Add skim milk and hot sauce and heat for a few more minutes. Serve garnished with the reserved dark greens from the green onions.

Serves: 2-3


Recipe adapted from Everyday with Rachael Ray

Mike’s 20-Ingredient Chili

Don't be intimidated by the list of 20 ingredients. Mike's 20-Ingredient Chili has the perfect blend of seasonings, beans, vegetables, and meat.

My husband, Mike, makes THE BEST chili! I don't know how on earth he came up with this recipe, but it's fantastic and very unique! It went perfectly with my Jalapeño Cheddar Corndog Muffins.

Mike’s 20-Ingredient Chili
Ingredients:
·1 lb. ground beef or deer
·1 onion, chopped
·1 red pepper, chopped
·1 green pepper, chopped
·½ jalapeño, chopped
·2 cloves garlic, minced
·¼ cup balsamic vinegar
·1 tsp beef bouillon
·1 – 8oz. can tomato sauce
·½ cup ketchup
·½ cup water
·½ cup port wine
·1 – 15oz. can black beans, drained and rinsed
·1 – 15oz. can pinto beans, drained and rinsed
·3 TBS chili powder
·1 TBS brown sugar
·1 TBS paprika
·1 TBS cumin
·1 tsp cinnamon
·Salt and pepper

Directions:
In a large saucepan, brown meat. Drain grease and set aside. Wipe the pan clean and sauté onion, peppers, and garlic in the balsamic vinegar with the beef bouillon, until tender.

Add cooked meat and remaining ingredients from tomato sauce to pinto beans to the saucepan with the sautéed vegetables. Mix well. Add spices and simmer over medium-low heat for 30 minutes.