Time 35m Yield 5 Number Of Ingredients 15 Steps:
In 3-quart saucepan, place potatoes. Add water just to cover. Heat to boiling; reduce heat to low. Cover and boil gently (simmer) about 15 minutes or until potatoes are fork-tender. Drain. Reserve 1 cup potatoes; return remaining potatoes to saucepan. In small bowl, mash reserved potatoes with fork. Stir reserved mashed potatoes back into remaining potatoes in saucepan, along with broth, sugar, garlic salt, pepper, ground red pepper, corn and roasted red bell pepper. Cook over medium heat 5 minutes, stirring occasionally. In small bowl, stir flour into milk with whisk until well mixed; stir into potato mixture. Cook over medium heat, stirring frequently, until mixture thickens and boils. Stir in cheese until melted. Remove from heat; stir in yogurt, cilantro and green onions. Serve topped with bacon and, if desired, additional green onions.
Time 45m Yield 7 servings (about 2 quarts). Number Of Ingredients 13 Steps:
In a large saucepan, cook chicken and onion in oil until chicken is no longer pink. Stir in the broth, corn and picante sauce and cumin. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in peppers and cilantro. , Combine cornstarch and water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Spoon into bowls; top with cheese if desired.
Number Of Ingredients 10 Steps:
In a medium saucepan, melt butter over medium heat. Add white part of scallion, carrot, chili powder, and oregano; season with salt and pepper. Cook, stirring occasionally, until scallion is soft, about 2 minutes. Add potato, corn, broth, and milk. Bring to a boil over medium-high, and reduce to a simmer. Cook until potato is easily pierced with the tip of a knife, 15 to 20 minutes. Stir in green part of scallion, and season with salt and pepper.
Time 35m Yield 5 serving(s) Number Of Ingredients 13 Steps:
Saute onion and garlic in oil in large saucepan until tender, about 5 minute Add broth, potatoes, bay leaf, thyme, and mustard; heat to boiling. Reduce heat and simmer, covered until potaoes are tender, about 10 minutes. Add milk and corn; heat to boiling. Reduce heat and simmer, covered, 5 minute or until corn is cooked. Discard bay leaf. Process half the vegetables and liquid in food processor or blender until smooth; return to saucepan. Stir in Canandian bacon and simmer, covered, 5 minute. Season to taste with salt and white pepper.
Time 25m Yield 9 servings (2-1/4 quarts). Number Of Ingredients 13 Steps:
In a large nonstick saucepan, saute onion and garlic in oil until tender., Stir in the broth, soup, chicken and chilies until blended. Bring to a boil. Reduce heat; stir in the corn, milk, chili powder and cumin. Heat through (do not boil). Sprinkle each serving with cheese and cilantro.
Time 3h40m Yield 8 Number Of Ingredients 10 Steps:
Place sugar, corn, cream cheese, Mexican cheese, milk, chicken broth, celery, garlic, bacon, and pepper into a slow cooker. Cook on High for 1 hour, then reduce heat to Low and cook for an additional 2 1/2 hours.
Time 50m Yield 6-8 serving(s) Number Of Ingredients 21 Steps:
Cut all vegetables to size– I cut all of mine into approximately 1/2" pieces– I found that it reduced the cooking time for them all to be similar in size. In soup pot, melt 2 T butter and brown the ground turkey. Add garlic& sauté until done. Add onions, green& red peppers, and zucchini– sauté a few minutes until vegetables are limp. Stir in 1 T butter& flour. Add chicken stock, peas, corn, potatoes, sweet potatoes, salt, sage, chipotle peppers, adobo sauce,& black pepper. Bring to boil– Reduce heat to simmer. Cover & let cook until all vegetables are tender, (approx 25 minutes). Ladle 2 cups of soup into mixing bowl– SLOWLY stir in the half & half to prevent it from separating. Pour it SLOWLY back into soup pot, stirring frequently. Add both cheeses– stir until cheese is melted and chowder is thickened. Taste & adjust salt/pepper if needed.
Time 1h Yield 12 Number Of Ingredients 11 Steps:
Bring a large pot of water to a boil over high heat. Add the tomatillos, and boil for 10 minutes; drain. Meanwhile, melt the butter in a large pot over medium heat. Stir in the onions, and cook until they have softened and turned translucent, about 5 minutes. Stir in the hominy, marjoram, and thyme, cook and stir 5 minutes more. Pour in the milk, parsley, and half of the corn kernels, and bring to a simmer over medium-high heat. Puree the tomatillos with the remaining half of the corn until smooth in a blender, then stir into the soup along with the roasted peppers. Simmer the soup for 10 minutes, then remove the parsley sprigs, and sprinkle with cilantro before serving.
