18 October 2012

The Great Soup Search Recipe #1

Hello there! A BIG thank you to all of you who sent in your best soup recipes. We were pleased with the plethora of new recipes to try out. It is going to take a little while to get through all of them, so please be patient with us. However, once a recipe becomes a favorite, we will post it so you can enjoy it as well. Prizes will be mailed out after The Great Soup Search has ended.

The first soup we made was Quick Chicken Corn Chowder, submitted by Ann. For years, we have made a similar soup. However, it calls for cream soup, which we are trying to get away from. So we were pleased that this one is nearly just as easy and the ingredients are a bit healthier. Needless to say, my husband deemed it as a new favorite. Here is the recipe:

(*And just for the record. I had intentions of posting photos of all the favorite soups. But, I'm afraid that trying to get a perfect photo of all the best soups will take away from the nature of the contest. So, don't be mad, okay? Plus, I wouldn't want you to pass up any great recipes just in case my photo skills aren't up to par.)

Quick Chicken-Corn Chowder

2 tablespoons butter
1/4 cup chopped onion
1/4 cup chopped celery
1 jalapeño pepper, seeded and minced
2 tablespoons all-purpose flour
3 cups 2% reduced-fat milk
 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breast halves)
1 1/2 cups fresh or frozen corn kernels (about 3 ears)
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1 (14 3/4-ounce) can cream-style corn

Melt the butter in a large pot over medium heat. Add onion, celery, and jalapeño; cook for 3 minutes or until tender, stirring frequently. Add flour; cook 1 minute, stirring constantly. Stir in milk and remaining ingredients. Bring to a boil; cook until thick (about 5 minutes).

*Variation: We used just a little jalepeno so it wouldn't be too hot. Also, I forgot that I didn't have any cream-style corn in the house, but it was still yummy! It took less than 30 minutes to make. We served it with french bread.

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