I love ♥ love soups! Hot or cold- I love ’em! For many years now I’ve had this little cookbook, Is it Soup Yet?, and I keep it pretty close by during the cold months, (which around here is maybe January..lol)! One of the things I like about this book is looking through the pages because it has great illustrations and great little recipes, but doesn’t looking at soup pictures just give you comfort and a warm feeling? Or am I weird?
Some of the recipes are really good but I like to be creative with my cooking so I use some as inspiration and then go in the kitchen.
A must for any good recipe is using fresh ingredients ESPECIALLY HERBS! It just makes everything taste so much better. Trimming fresh herbs, the smell and appreciating that they just taste so gosh-darn good is one of the best when you have a readily available herb garden!
Then the smell of sauteed fresh veges is also fab! Great ingredients for great dishes!
The two soups I made recently were creamy cheddar potato corn chowder & creamy wild rice chicken soup.
And YES, they are comforting.
What will I miss about my MIL not going to Minnesota each summer? Getting wild rice from up there- you betcha! Lucky for me though, I have a pretty nice stash in the freezer 😉 Ration, ration, ration as in Oregon Trail!
Creamy Cheddar Potato Corn Chowder
- 3 medium russet potatoes
- 2 c. frozen corn
- 1 (4 oz) can diced green chiles
- 1/2 c. heavy cream
- 4 cups chicken broth
- 3 T. flour (more if you want thicker consistency)
- salt, pepper, cayenne
- 1 T. fresh thyme
- 2 minced cloves of fresh garlic
- 1/4 c. diced fresh chives
- hint of fresh rosemary
- 1/2 c. shredded cheddar
Peel and cut potatoes into small cubes, place in large pot and cook in water on high temp. Cover and bring to a boil. Reduce heat and cook til tender. Drain and set aside. In a large stockpot on medium heat, add the broth and mix in the green chiles & corn. Stir. In a small covered container, mix the flour and cream along with the seasonings, shake until well blended and pour into stockpot with the broth mixture. Continue to stir well until smooth and evenly blended. Cook for about 5 minutes and then add your potatoes. Continue cooking and simmering for about 20 minutes, adding the fresh herbs in the last 10 minutes of cook time. To serve sprinkle with cheese and a little extra cayenne.foodie, fresh herb gardens, potato corn chowder, soups, wild rice