Tag Archives: soup

Recipe Day 3 – Corn and Potato Chowder

This is hands-down my favorite recipe. I made it once, and we finished off a whole pot in one night. The second time around I doubled the recipe, partially because we eat it so fast, and partially because we get so much corn and potato in our crop share, that I had to do SOMETHING before it went bad!

Corn and Potato Chowder:

1 Tbsp butter
1/4 lb bacon
1 chopped onion
2 chopped green peppers
1 clove minced garlic
2 Tbsp flour
4 C chicken broth
4-6 medium finely diced potatoes
1 1/2 C shredded carrot (about 2 carrots)
2 C fresh corn kernels
1 C half-and-half
1/2 tsp Thyme


Directions: Melt the butter in a large saucepan over medium-high heat. Add the bacon and cook until crisp. remove bacon and pat dry on paper towel. Set aside.

Toss in chopped onion and peppers, and saute with some salt and pepper for about 5 minutes, or until tender. Add garlic and cook for an additional minute.  


Add flour to the vegetable mix, then add the broth and diced potatoes. Cover the pot and bring to a boil, then lower the heat and simmer for 10-12 minutes. Add the shredded carrots and corn. Cover and simmer for another 5 minutes to blend the flavors. 



Stir in the half and half, thyme, and additional pepper. Crumble the set aside bacon, then add to the soup. Serve Hot!



I forgot to get a photo of the soup in the pot again, but this give you an idea. I made a double batch and froze most of it, so now I have delicious corn chowder to look forward to all winter! It tastes amazing with fresh, homemade  bread to dip into it. enjoy!

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Recipes: Day 2 Creamy Tomato Soup

We have been getting a ton of tomatoes in our CSA box this year. I can’t keep up, and I hate seeing them go to waste. So what do you do with pounds of tomatoes? Make tomato soup! I make a huge batch and freeze it, so that when cold weather comes I can still enjoy the taste of our fresh tomatoes. 


8 cups of seeded and finely chopped tomatoes
1/2 cup chopped onion
1 1/3 cup (1 10.75oz can) of chicken broth
1 Tbsp sugar
2 tsp salt
3 Tbsp butter
3 Tbsp flour
1 cup light cream (you can substitute 2% milk for lower fat and calories)
1/2 tsp celery salt
2 tsp dried basil
1/2 tsp ground pepper
1/4 tsp garlic powder

Chop onions and tomatoes and place in  a large pot. Bring the vegetables to a boil over medium heat, then reduce to medium-low. Simmer for 30 minutes.

Add the chicken broth, sugar and salt. 






In a small saucepan, melt the butter on medium to low heat,  then slowly whisk in the flour. Slowly add in the cream, whisking constantly until it thickens, making sure not to burn it.







Slowly add the cream mixture to the stockpot. Add the celery salt, basil, black pepper and garlic powder. Simmer on low for about an hour, until it reduces and thickens.







When the soup is finished, you can either puree it with an immersion blender or in a traditional blender. I currently have to go the traditional blender route.

And there you have it! Easy homemade creamy tomato soup. Perfect for those fall evenings that are sneaking up on us.

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