Simple Shrimp & Corn Chowder

Shawn LOVES shrimp as do our girls so we eat it a bunch in our house. This recipe Shawn and I have been eating for years and has become a household favorite. It is super simple but yet so tasty and takes no time at all to prepare and cook.....I am sure there a plenty things to add to jazz it up but we like it just the way it is....if you can find fresh sweet corn in season, cut it away from the cob and use that, it makes it that much better....I like to serve most of my soups with crusty or toasted bread......I am so not a cracker in my soup girl.....I like dip yummy bread!

Serves 4-5

3-4 Green Onions, thinly sliced
2 C Frz Sweet Corn (White or Yellow)

1 lb Shrimp, peeled & de veined

3 T Butter

4 C Chicken Stock (1 32oz carton)

1/2 C Heavy Cream

Salt & Pepper, to taste

Melt butter in a sauce pan over medium heat. Add in green onions and cook for 3 minutes or until softened. Pour in the chicken stock and then add the corn. Stir and season with salt & pepper. Simmer uncovered for 10-12 min. Pour in the cream, stir well and then add the shrimp. Reduce heat to low and simmer, uncovered, very gently until the shrimp turn pink and begin to curl, which is usually about 5 min depending on the size of shrimp. Taste and adjust seasoning if needed. Serve hot!

Sausage, Potato and Roasted Pepper Soup

I have really been trying to eat more soup.......its hard to make in our house with a picky husband that doesn't like a ton of really good veggies.....but we make it work by cutting them really small....anyway this soup was one that Nana and I made in Pullman......and it turned out great.....I added a bit more stock in this one to make more and it turned out just as good.....Its pretty freaking good soup.....and best with warm ciabatta bread slices or any good crusty bread.......to dip in it.....

Makes 8 servings

1 lb Hot Sausage (Jimmy Dean)

3 T Butter
1 T Olive Oil
1 Small Sweet Onion, diced
1/2-3/4 C Carrots, diced
1/2-3/4 C Celery, diced
3-4 Cloves Garlic, minced
3 T Flour

4 C Veggie Broth

4 C Chicken Broth

5 Med Red Potatoes

1 1/2 C Half & Half

1 6oz-8oz jar Roasted Red Peppers, drained & chopped

2 tsp Fresh Thyme
2 C Arugula, chopped

Salt & Pepper, to taste

Crusty Bread, optional

Fry Sausage in a stock pot over medium heat. Once browned and cooked through, drain in strainer. Wipe out some of the grease in the pan and return to heat. Over medium heat melt butter and then add in olive oil. Saute onions, carrots and celery for about 5-6 min until the onion is lightly browned season with salt and pepper. Stir in garlic, and continue to cook 1 min. Mix in the flour. Wisk in the broth and bring to a boil. Add back the sausage to the pot and add in the potatoes. Reduce heat to low and cook for 15 min or until potatoes are tender. Stir in the half & half, roasted peppers, arugula and thyme. Reseason with salt and pepper. Continue cooking on low until heated through about 5-8 min. Serve with crusty bread.

Simple Chicken Tortilla Soup

I am always trying to come up with new, simple and fresh soups for a quick meal night. This one is really easy and what makes it fresh are all the garnishes....I love just fresh ingredients....this soup is a good way to use up some leftover roasted chicken or if you don't have any chicken, I didn't....you can always roast or poach some seasoned chicken breasts, shred and add....this soup was a hit last night......

Makes: 4 Servings

2 T Olive Oil (I used a little bit of Garlic Oil & Lime Oil, cause I had them)
1 1/2-2 Sweet Onions, finely diced
4 cloves Garlic, minced
2 Jalapenos, seeded and minced
1 Serrano chili, seeded and minced
1 14.5 oz can of Petite diced Mexican Tomatoes (Green Chiles, Jalapenos, Cilantro, Lime)
1 1/2-2 C Shredded Chicken
1 Quart Chicken Stock or Broth
Salt & Pepper
Canola Oil, for pan frying
8 Corn Tortillas, cut into strips about 1/8-1/4 in thick

Garnishes:
1/4 head of Cabbage, shredded
1-2 Avocados, diced
Pepper Jack Cheese, shredded
Cilantro, chopped
Cherry Tomatoes, quartered
Green Onions, chopped
Tapatio Hot Sauce
1 Lime, cut into wedges for squirting into soup
Tortilla Strips (ones you just made or if you dont feel like making you can use store bought)

Place a stock pot over medium heat and coat with the olive oil. Add in the onions, garlic, jalapenos and serrano chili, cook until softened about 10 min. Add in can of tomatoes and cook for another 5-10 min. Add in chicken and season with salt and pepper. Add in chicken stock, check seasoning and then simmer for 20 min.

Meanwhile, heat 1 inch of canola oil over medium high heat. When oil begins to smoke add some of the tortilla strips and fry in batches until they are crisp on all sides. Remove to a paper towel lined plate and sprinkle with salt while they are still hot.

To Serve....If you like cabbage, I recommend putting it first in the bottom of the bowl. Then ladle soup and top with your favorite garnishes, fresh lime juice and hot sauce....

Warm Winter Soup

I love trying new recipes.....and I have been wanting to do a blended soup, that way Shawn will eat it....My lovely picky eater husband (Love Ya Babe).......I have been wanting some sort of squash or pumpkin soup and this recipe fit the bill for me....it was very good and very tasty with very few ingredients....feel free to spice it up if you like.....the great part is it is a fairly light recipe since you use potatoes and half and half to thicken it up instead of heavy cream....Serve with bread toasts covered in your favorite cheese.....we had Swiss Cheese Toasts and they were so good dipped in this warm comforting soup....

Makes: 8 Cups of Soup

2 T Butter

5 C Butternut Squash, peeled & chopped in 1/2 in cubes (about 2 small ones/1.5 lbs)

2 C Russet Potatoes, peeled & chopped in 1/2 in cubes (about 2-3 small potatoes)

1 tsp Salt (I use Kosher)

1/2-1 tsp Ground Pepper

2 C Leeks, chopped (about 2 medium ones)

4 C Chicken Stock or Broth

1 C Half & Half

3-4 T Fresh Chives, chopped for garnish

Melt butter in a stock pot over medium high heat. Add squash, potato, salt & pepper and cook 3-4 minutes. Add in leek and and cook 1-2 more minutes. Stir in broth and bring soup to a boil. Reduce heat and simmer for about 20 minutes or until potatoes are tender, stirring occasionally. Then place 1/2 the soup mixture into a blender (remove center of blender lid to let steam out) place lid on blender and cover the center hole with a clean towel to avoid splatters. Blend soup until smooth, pour into a bowl or large measuring cup, repeat with second half of mixture and then return all soup back to stock pot. Stir in half & half. Cover and keep warm over very low heat. Serve with chives, black pepper and Cheese Toasted Baguette slices....