Shrimp Corn Chowder

 

Ingredients

6 slices thick-cut bacon cut into 1/2-inch pieces
1 tablespoon unsalted butter
4 small green onions thinly sliced, with white and green parts divided
2 stalks celery diced (about 1/2 cup)
4 cloves garlic minced
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons all-purpose flour
2 2/3 cups nonfat milk
1 1/2 cups fresh or frozen corn kernels about 3 ears if using fresh
1 can cream-style corn (15 ounces)
1/4 teaspoon ground cayenne pepper plus additional to taste
1 pound frozen peeled & deveined shrimp any size you like, thawed
1 teaspoon chopped fresh thyme
1/3 cup half-and-half
Hot sauce optional for serving

Cook the bacon in a dutch oven or large, deep saucepan over medium heat until crisp, about 6 minutes. With a slotted spoon, remove the bacon from the pan and transfer to a paper-towel-lined plate. Lightly pat dry and set aside for serving. Discard all but 1 tablespoon bacon fat.

Add the butter to the pot and let it melt. Set aside 1/4 cup of the sliced green onion tops for serving, then add the rest of the green onions. Add the celery. Cook, stirring occasionally, until the veggies are tender, about 3 minutes, then stir in the garlic, salt, and black pepper. Cook until the garlic is fragrant, about 30 seconds.

Sprinkle the flour over the top of the onion mixture, then cook, stirring constantly, for 1 minute. Slowly pour in the milk, a few splashes at a time at first, stirring out any lumps. Stream in the rest of the milk, then add the corn kernels, cream-style corn, and cayenne. Stir and bring to a gentle boil. Let bubble until thickened, about 5 minutes. Stir in the shrimp and continue cooking just until the shrimp are done, about 3 minutes.

Remove from the heat, then stir in the thyme and half-and-half.

Serve hot, sprinkled with reserved bacon, green onion tops, and a dash or two of hot sauce as desired

Charleston 13 Bean Super Soup

 

Lazy Lasagna Soup

 

Ingredients

1 pound 90% lean ground chuck 

8 ounces cremini mushrooms, quartered 

1 cup chopped yellow onion 

1 cup chopped red bell pepper 

2 garlic cloves, minced 

4 cups unsalted chicken stock (such as Swanson) 

1 (14.5-oz.) can unsalted crushed tomatoes 

1 (6-oz.) can tomato paste 

2 teaspoons dried oregano 

1 teaspoon kosher salt 

1/4 teaspoon black pepper 

8 ounces whole-wheat lasagna noodles, broken into pieces 

1/4 cup half-and-half 

4 ounces preshredded mozzarella cheese (about 1/2 cup) 

1/2 cup fresh basil leaves

 

Slow Cooker Method

Cook beef in a large nonstick skillet over medium-high, stirring to crumble, until browned, about 5 minutes. Transfer to a 5- to 6-quart slow cooker. Add mushrooms, onion, bell pepper, and garlic, and stir to combine. Add stock, tomatoes, tomato paste, oregano, salt, and black pepper; stir to combine. Cover and cook on low 6 hours.

 

Stir lasagna noodles into soup, making sure to submerge all noodles in liquid. Cover and cook on low until noodles are al dente, about 30 minutes. Stir in half-and half.

 

Divide soup evenly among 8 bowls. Top evenly with mozzarella and basil.

 

Instant Pot Method

Turn Instant Pot to sauté; heat for 1 minute. Add beef; cook, stirring occasionally, until browned, about 5 minutes. Stir in mushrooms, onion, bell pepper, and garlic. Stir in stock, tomatoes, tomato paste, oregano, salt, and black pepper. Cover with lid; turn to manual. Turn lid valve to seal, and set to high pressure for 10 minutes.

 

Release valve with a towel (be careful of the pressurized steam), and release steam until it stops. Carefully uncover; set to sauté. Bring mixture to a boil; add lasagna noodles, and cook, stirring often, until tender, about 9 minutes. Turn off Instant Pot; stir in half-and-half. Divide soup evenly among 8 bowls. Top evenly with mozzarella and basil.

Tex-Mex Chicken and Black Bean Soup

 

Ingredients

1 1/4 pounds boneless, skinless chicken thighs (about 4 thighs)

4 cups unsalted chicken stock (such as Swanson)

1 (15-oz.) can unsalted black beans, drained and rinsed

1 (14.5-oz.) can unsalted diced tomatoes

1 cup chopped yellow onion

1 cup chopped red or orange bell pepper

1 cup fresh or frozen corn kernels

2 tablespoons chopped canned chipotle chiles in adobo sauce

2 garlic cloves, minced

2 teaspoons chili powder

2 teaspoons ground cumin

3/4 teaspoon kosher salt

1/4 teaspoon black pepper

2 tablespoons fresh lime juice

1/2 cup plain whole-milk Greek yogurt

1/2 cup fresh cilantro leaves

 

Slow Cooker Method

Combine chicken, stock, beans, tomatoes, onion, bell pepper, corn, chiles, garlic, chili powder, cumin, salt, and black pepper in a 5- to 6-quart slow cooker. Cover and cook on low until chicken is very tender, 5 to 6 hours.

Transfer chicken to a cutting board; shred into small pieces; return to slow cooker. Stir in lime juice.

Divide soup evenly among 5 bowls. Top evenly with yogurt and cilantro

 

Instant Pot Method

Combine chicken, stock, beans, tomatoes, onion, bell pepper, corn, chiles, garlic, chili powder, cumin, salt, and black pepper in Instant Pot. Cover with lid, and turn to manual. Turn lid valve to seal, and set to high pressure for 10 minutes. 

Release valve with a towel (be careful of the pressurized steam), and release steam until it stops. Carefully uncover, and transfer chicken to a cutting board. Shred chicken into small pieces; return to Instant Pot. Stir in lime juice.

Divide soup evenly among 5 bowls. Top evenly with yogurt and cilantro.

Loaded Cauliflower Soup (Better than Potato soup)

Ingredients

6 bacon slices, chopped
1 cup chopped leek
1/2 cup chopped celery
4 garlic cloves, minced
8 cups chopped cauliflower florets and stems (from 1 [2 1/2-lb.] head)
3 cups unsalted chicken stock
1 teaspoon kosher salt
1/4 teaspoon black pepper
3/4 cup half-and-half
2 ounces sharp cheddar cheese, shredded (about 1/2 cup)
3 tablespoons chopped fresh chives

Cook bacon in a Dutch oven over medium, stirring often, until crisp, 5 to 7 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. Reserve 1 tablespoon drippings in pan; discard remaining drippings.

Increase heat to medium-high. Add leek, celery, and garlic to hot drippings in pan; cook, stirring often, until crisp-tender, about 5 minutes. Add cauliflower, stock, salt, and pepper; bring to a boil. Cover and reduce heat to medium. Simmer until cauliflower is very tender, about 15 minutes.

Remove 1 cup vegetables with a slotted spoon; finely chop.

Pour remaining mixture into a blender; add half-and-half. Remove center piece of blender lid (to allow steam to escape); attach lid, and place a clean towel over opening in lid. Process, starting slowly and increasing speed, until very smooth, 1 minute and 30 seconds to 2 minutes. Return mixture to pan with chopped vegetables; cook over medium until warmed through, about 2 minutes. Ladle soup into bowls; top with bacon, cheese, and chives.

Roasted Carrot and Coconut Soup

 

Ingredients

1 1/4 pounds carrots, roughly chopped (about 3 1/2 cups)

1 tablespoon olive oil, divided

1/2 teaspoon plus 1/8 tsp. kosher salt, divided

2 cups chopped yellow onion

2 tablespoons red curry paste

2 teaspoons grated peeled fresh ginger

1 teaspoon crushed red pepper

1 (15-oz.) can unsalted cannellini beans, drained

3 cups unsalted vegetable stock

1 (15-oz.) can light coconut milk

3 tablespoons fresh lime juice

1/2 teaspoon black pepper

1 cup chopped fresh cilantro

2 ripe avocados, thinly sliced

1 cup cooked lentils

 

Preheat oven to 450°F. Toss together carrots, 1 1/2 teaspoons oil, and 1/2 teaspoon salt on a large foil-lined baking sheet. Roast at 450°F until carrots are fork-tender, about 20 minutes, stirring once.

 

Meanwhile, heat remaining 1 1/2 teaspoons oil in a Dutch oven over medium. Add onion; cook, stirring often, until lightly browned, 10 to 15 minutes.

 

Add curry paste, grated ginger, and crushed red pepper to Dutch oven, and cook, stirring constantly, until fragrant, 1 minute. Add cooked carrots, cannellini beans, vegetable stock, coconut milk, and remaining 1/8 teaspoon salt. Bring to a boil over high. Reduce heat to medium, and simmer 5 minutes.

 

Pour mixture into a blender. Remove center of blender lid to allow steam to escape; secure lid on blender. Place a clean kitchen towel over opening in blender lid. Process until smooth, about 1 minute.

 

Stir in lime juice and black pepper. Divide soup among 6 bowls; top evenly with cilantro, avocado, and lentils.

Creamy Coconut & Acorn Squash Soup

 

Ingredients

Ingredient Checklist

• 2 large acorn squash, halved lengthwise, seeded
• 1 ½ tablespoons olive oil
• 3 large shallots, chopped
• 2 small garlic cloves, chopped
• 1 tablespoon finely chopped fresh ginger
• 1 teaspoon ground turmeric
• 1 pinch crushed red pepper
• 2 cups lower-sodium vegetable broth
• ½ cup dried red lentils
• 1 (13.5-oz.) can light coconut milk, well shaken and stirred
• 2 tablespoons fresh lime juice
• 1 ½ tablespoons pure maple syrup
• ¾ teaspoon kosher salt
• 4 large curly kale leaves, stemmed and torn into 2-in. pieces

Directions

Instructions Checklist

• Step 1

  Preheat oven to 425°F. Place acorn squash cut side down on a large parchment-lined rimmed baking sheet. Roast until fork-tender, about 30 minutes. Remove from oven, and cool 10 minutes. Use a spoon to scoop flesh into a bowl. (Do not turn off oven.)

• Step 2

  Heat 1⁄2 tablespoon oil in a large saucepan over medium-high. Cook shallot, garlic, ginger, turmeric, and red pepper, stirring, until fragrant, about 2 minutes. Add broth, 1 cup water, and lentils. Bring to a boil over medium-high. Reduce to medium; cover and simmer, stirring occasionally, until lentils are tender, about 15 minutes. Stir in squash, and cook 5 minutes. Remove from heat, and cool 10 minutes.

• Step 3

  Working in two batches, process soup in a blender until smooth. Transfer back to saucepan. Stir in coconut milk, lime juice, maple syrup, and salt. Gently simmer over medium until flavors are blended, about 5 minutes. Reduce heat to low to keep warm.

• Step 4

  Place kale on a large rimmed baking sheet; drizzle with remaining 1 tablespoon oil. Massage kale until evenly coated; spread in an even layer. Bake, turning over once, until crisp and lightly browned, about 3 minutes per side. Serve soup topped with crispy kale leaves.

Smoked Brisket Noodle Soup

 

Ingredients

Ingredient Checklist

• 1 tablespoon unsalted butter
• 2 pounds smoked beef brisket, cut into 2-inch pieces
• 1/2 medium Vidalia onion, chopped
• 1 medium celery stalk, chopped
• 1 medium carrot, chopped
• 1 large garlic clove, finely chopped
• 1/4 cup tomato paste
• 1/4 cup (2 ounce) sherry
• 2 quarts lower-sodium chicken broth
• 1 bag frozen soup vegetables
• 1 bay leaf
• 1 thyme sprig
• 1 cup fresh or frozen corn kernels (from 1 ear fresh corn)
• Kosher salt, to taste
• Black pepper, to taste
• 16 ounces uncooked medium egg noodles, cooked

Directions

Instructions Checklist

• Step 1

  Melt butter in a large Dutch oven over medium-high. Add brisket, and cook, stirring occasionally, until browned, about 6 minutes. Stir in onion, celery, carrot, and garlic, and cook, stirring occasionally, just until softened, about 6 minutes. Add tomato paste, and cook, stirring often, until mixture turns rusty brown, about 2 minutes.

• Step 2

  Add sherry, and stir, scraping up any browned bits from bottom of pan. Stir in broth, vegetables, bay leaf, and thyme, and bring to a simmer. Cook 30 minutes.

• Step 3

  Add corn, then cook for about 40 minutes longer. Season with salt and pepper to taste. Discard bay leaf and thyme sprig. Serve hot soup over cooked egg noodles.

Turkey & Sage Dumpling Soup

 

Ingredients

Ingredient Checklist

• 1 tablespoon unsalted butter
• 1 cup chopped celery
• 1 cup chopped carrots
• ½ cup diced onion
• 1 garlic clove, minced
• 4 ¼ ounces (about 1 cup) plus 2 Tbsp. all-purpose flour, divided
• 7 cups water
• 1 ½ tablespoons reduced-sodium turkey or chicken bouillon (such as Better Than Bouillon)
• 1 ¼ pounds boneless, skinless turkey breast cutlets
• 4 teaspoons minced fresh sage, divided
• 2 bay leaves
• ¼ teaspoon black pepper, divided, plus more for garnish
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• 1 large egg yolk, beaten
• ½ cup skim milk
• Chopped fresh flat-leaf parsley

Directions

Instructions Checklist

• Step 1

  Melt butter in an Instant Pot set to sauté. Add celery, carrots, onion, and garlic; cook until soft and fragrant, 5 to 8 minutes. Sprinkle 2 tablespoons flour over vegetables, stir, and cook 1 minute.

• Step 2

  Add 7 cups water, bouillon, turkey, 1 tablespoon sage, bay leaves, and 1/8 teaspoon pepper. Cover and cook on high pressure 20 minutes. Release pressure with quick or natural release. Remove turkey; shred or chop. Discard bay leaves; return turkey to pot. Turn Instant Pot to sauté; bring back to a boil.

• Step 3

  Combine remaining 1 cup flour, baking powder, remaining 1 teaspoon sage, salt, and remaining 1/8 teaspoon pepper. Whisk together egg yolk and milk; stir into flour mixture until just blended. Form dough into dumplings using a teaspoon, and drop into soup. (They will expand.) Partially cover; cook until dumplings are cooked through and tender, about 3 minutes. Garnish with pepper and parsley.

Pork Posole

 

Ingredients

• 1 tablespoon olive oil
 
• 1 pound ground pork
 
• 1 cup chopped onion
 
• 3 garlic cloves, minced
 
• 2 teaspoons dried oregano
 
• 1 teaspoon ancho chile powder
 
• 1/2 teaspoon kosher salt
 
• 1/2 teaspoon freshly ground black pepper
 
• 1 bay leaf
 
• 1 (14.5-oz.) can unsalted diced tomatoes
 
• 1 (25-oz.) can white hominy, rinsed and drained
 
• 5 cups unsalted chicken stock (such as Swanson)
 
• 1/2 cup uncooked tricolor quinoa
 
• 6 tablespoons queso fresco, crumbled
 
• 1/3 cup shaved radishes
 
• 1/2 cup loosely packed cilantro leaves

Step 1

Heat oil in a Dutch oven over medium. Add pork; cook 5 minutes or until browned, stirring to crumble. Add onion, garlic, oregano, ancho chile powder, salt, and pepper; cook, stirring often, until softened, about 4 minutes. Add bay leaf, tomatoes, hominy, stock, and quinoa; increase heat to high. Bring mixture to a boil. Reduce heat to medium, and simmer, covered, until quinoa is cooked, about 20 to 25 minutes.

Step 2

Discard bay leaf. Ladle soup into 6 bowls; top evenly with queso fresco, radishes, and cilantro.

Lemony Greek Chicken Soup

 

Ingredients

Ingredient Checklist

• 1 tablespoon olive oil
• ¾ cup cubed carrot
• ½ cup chopped yellow onion
• 2 teaspoons minced fresh garlic
• ¾ teaspoon crushed red pepper
• 8 cups unsalted chicken stock
• ½ cup uncooked whole-wheat orzo
• 3 large eggs
• ¼ cup fresh lemon juice
• 3 cups shredded rotisserie chicken
• 3 cups chopped baby spinach
• 1 ¼ teaspoons kosher salt
• ½ teaspoon black pepper
• 3 tablespoons chopped fresh dill

Directions

Instructions Checklist

• Step 1

  Heat oil in a Dutch oven over medium-high. Add carrot and onion; cook, stirring often, until vegetables are softened, 3 to 4 minutes. Add garlic and crushed red pepper; cook, stirring constantly, until fragrant, about 1 minute.

• Step 2

  Add stock to Dutch oven; increase heat to high, and bring stock to a boil. Add orzo, and cook, uncovered, until orzo is al dente, about 6 minutes.

• Step 3

  Meanwhile, whisk together eggs and lemon juice in a medium bowl until frothy. Once orzo has cooked 6 minutes, carefully remove 1 cup boiling stock from Dutch oven. Gradually add hot stock to egg–lemon juice mixture, whisking constantly to temper the eggs, about 1 minute. Pour egg mixture back into Dutch oven, and stir to combine.

• Step 4

  Reduce heat to medium-low; stir in chicken, spinach, salt, and pepper. Cook, stirring constantly, until spinach wilts, about 1 minute. Divide soup among 6 bowls; sprinkle servings evenly with dill.