Posts from the ‘Soup’ Category

Chipotle Sweet Potato Corn Chowder

My best friend and her husband have been referring to this soup as “The best soup in the world” for months now, but I never got around to making it. It calls for heavy cream, and since we can’t really do that around here, I filed the recipe away mentally for the next time the boy goes out of town without me, which hopefully won’t be happening any time soon.

Part of the amazing Valentine’s meal the boy made for me included a cardamom mint infused cream sauce, using soy cream. It was unbelievably good, and I wouldn’t have known it wasn’t full of dairy if it wasn’t for his allergy. With this experience in mind, I decided to try using the soy cream in this soup as a trial run.


This is now entering into the rotation of favorite things.

Chipotle Sweet Potato Corn Chowder

  • 5 whole Sweet Potatoes, Roasted And Cubed
  • 2-½ cups Corn
  • 8 slices Bacon
  • 1 cup Leeks, Sliced
  • 1 whole Vidalia Or Other Sweet Onion
  • 2 Tablespoons Fresh Thyme
  • 2 Tablespoons Fresh Marjoram (I used about 1 Tbsp dried)
  • 2 boxes Chicken Stock (32oz Each), Divided
  • 2 whole Chipotle Peppers In Adobo Sauce, Finely Chopped
  • 1-½ cup Heavy Cream (or soy cream!)

Wrap sweet potatoes in tin foil; do not pierce and roast in the oven for about 45 minutes to an hour at 375 degrees. Once soft, peel and cube. (Some of these will get smashed and some will not, so cube to your desired size.)

Fry bacon in a dutch oven or other large heavy bottomed pot. Once crispy, remove and set aside, leaving the bacon fat in your pot.

Cook leeks, onion, corn, thyme and marjoram in the bacon fat, stirring constantly until tender.

Add cubed sweet potatoes, 1-1 1/2 boxes of chicken stock, and chipotle peppers; simmer for about 10 to 15 minutes, or until potatoes are tender. Using an immersion blender, blend 1/2-1/3 of the soup. (You want to leave some of the corn and potato cubes whole.) At this point, you can add more chicken stock if needed, keeping in mind that you will still be adding in 1 1/2 cups heavy cream.

Simmer chowder for another 10 minutes, then add heavy cream and combine well. Salt to taste. If your chowder seems too thick, add more chicken stock and/or water to thin until you reach the desired consistency. Top with crumbled bacon.

Original recipe here:


Vietnamese Pork Noodle Soup

This soup is good. Really good. So good that I made it Saturday night, and the boy asked me to make it again Sunday night, and to make a bigger batch. I think that’s a recipe win. It comes from the Nigella Kitchen cookbook that I gave my sister for Christmas. At this rate, I’m really going to have to buy myself a copy.

Vietnamese Pork Noodle Soup

  • 10 oz pork tenderloin, cut into thin discs and then fine strips
  • 2 tablespoons lime juice
  • 2 tablespoons soy sauce
  • ½ teaspoon paprika
  • 2 tablespoons fish sauce
  • 2 packages ramen noodles. Discard seasoning packets
  • 1 tablespoon olive oil (I added some of our homemade chili infused olive oil at this point for a little heat. Yum)
  • 6 scallions thinly sliced
  • 1-2 tablespoons chopped fresh ginger
  • 1 quart low sodium chicken broth
  • 3 cups bean sprouts
  • 3-4 cups chopped bok choy. Baby bok choy would be great, but our store didn’t have any.

Mix the pork with the lime juice, soy sauce, paprika and fish sauce in a bowl. The recipe said to not let this stand for more than 15 minutes. I probably did, but it turned out just fine.

Cook the ramen, then put in a bowl of cold water and set aside.

Heat the chicken broth in a small saucepan to a low simmer.

In a large frying pan, heat the olive oil and fry the scallions and ginger for a minute or so. Pour in the pork and its marinade and stir thoroughly.

Cook for another couple of minutes, then add the chicken broth and bring to a boil. At this point your pork should be cooked. Add the bean sprouts and bok choy.

Put some of the noodles in a bowl, top with meat and veggies, and pour some broth over it all. At this point the boy drizzled a little more chili oil on top, but for me it was perfect.

Chicken Tortilla Soup

I know things have been pretty soup heavy, but that seems to be what I’m craving in this cold weather. Trying a pork chop recipe tonight that I’m hoping will turn out well! I rarely cook pork, so it makes me slightly nervous. Hopefully it will turn out well and I’ll have a new non-soup related recipe to post soon!

This is a classic recipe that my whole family makes a lot. I made my version a little different, and it’s delicious. Also, couldn’t be easier. Dump it all in the crock pot and walk away. My kind of meal.

Chicken Tortilla Soup

  • 2-3 Chicken Breasts (I used 3 frozen)
  • 1 can diced stewed tomatoes, undrained
  • 1 can Mexican style Rotel (the one with cilantro and lime), undrained
  • 1 can corn, drained
  • 2 cans black beans, drained and rinsed
  • 1 bottle beer
  • 1 packet taco seasoning
  • 1 packet ranch seasoning
Mix everything except the chicken together in the crock pot. Place chicken on top and put the lid on. Cook 6-8 hours on low, or 3-4 hours on high.
I serve mine with some Fritos and maybe a little sour cream.


Mulligatawny is just plain fun to say. Of course, it also brings Seinfeld references to mind, which always brings a smile to my face.

Pioneer Woman posted a recipe for Mulligatawny yesterday, and I immediately knew I had to try it. We had plans to decorate our tree last night (better late than never!), and the temperature outside was in the single digits, so soup sounded perfect.

I tweaked it a little here and there. The original recipe called for half and half, and besides the fact that the boy can’t eat dairy, coconut milk is curry’s best friend. We also threw in some rice to make it heartier, and the result was one of my favorite soups. Ever. We immediately started thinking of all the ways we could change the recipe, just depending on the contents of our fridge and freezer at any given time. Always a good sign.

PW’s Mulligatawny (mainly copied from her site)

  • 1 whole Boneless Skinless Chicken Breast, Cut Into Bite-Sized Pieces
  • Salt And Black Pepper To Taste
  • 4 Tablespoons Butter
  • 1 whole Medium Onion
  • 3 cloves Garlic, Minced Finely
  • ¼ cups All-purpose Flour
  • 1 Tablespoon Curry Powder
  • 32 ounces, fluid Chicken Broth
  • 1 can coconut milk
  • 1 whole Granny Smith Apple, Peeled And Diced
  • 2 teaspoons Salt, More To Taste
  • Freshly Ground Black Pepper
  • 1 cup uncooked rice
  • Season diced chicken with salt and pepper. Heat 2 tablespoons butter over medium-high heat. Add chicken and cook, stirring occasionally, until golden. Remove chicken to a plate. Set aside.

    In the same pot, add butter and reduce heat to medium. Add diced onion and garlic and stir to cook. Onions should be starting to brown.

    Sprinkle flour over onions. Stir to combine, then stir in curry powder. Cook mixture over medium heat for one minute, stirring constantly.

    Pour in chicken broth. Stir to combine, then cook for five minutes. Add coconut milk, salt, and pepper, then cook for another five minutes.

    Add rice and stir well. Cook for about five minutes, stirring often to keep the rice from sticking to the bottom.

    Add chicken and diced apple and cook for another 5 to 10 minutes, stirring occasionally, or until rice is done. Turn off and allow to stand 5 or 10 minutes before serving. Top with cilantro and chives for a little freshness.



    Sweet, Sweet Potato

    The boy and I are trying to be better about cooking regularly, both because we enjoy it, and because taking leftovers to work is going to save us a fortune. Also, after years and years of taking a lunch to school, the thought of a sandwich and chips every day makes me break out in a cold sweat.

    I made this soup last night and it was amazing. It was also very cheap, and was popular enough that the thought of doubling the recipe next time was thrown around. Now I just need a better stock pot.

    I used homemade chicken stock, but I’m sure I won’t normally have that much on hand. The original recipe called for stirring in fresh parsley, but considering how I feel about parsley, that didn’t happen. We each threw some cilantro on top of our bowl, then I crumbled a little goat cheese on mine, while he opted for some of our homemade chili infused olive oil. Everyone was very happy.

    Jamie Oliver’s Sweet Potato and Chorizo Soup

    1 ¾ quarts chicken stock
    olive oil
    2 large carrots, peeled
    2 celery stalks, sliced evenly
    2 medium onions, peeled and rough chopped
    2 cloves garlic, peeled and sliced
    1 ¾ pounds sweet potatoes, peeled and rough chopped
    7 ounces chorizo sausage, sliced
    1 heaped teaspoon curry powder
    sea salt and freshly ground black pepper

    Bring the stock to boil in a saucepan. Let it simmer on the back burner.

    Bring a large pot to medium-high heat. Pour in the olive oil. Put all the chopped and sliced foods (including the chorizo) into the hot oil.  Add the curry powder and mix it all up.

    Cook until the carrots have softened but are not falling apart and the onions have turned a little golden, about 10 minutes.

    Pour in the hot stock. Give the soup a stir and let it come to a boil. Reduce the heat and simmer the soup until the sweet potato is cooked through, about 10 minutes.

    Season the soup with salt and pepper. Stir. Taste.

    Blend the soup with an immersion blender or by pouring it into a large blender or food processor. (I love my immersion blender so very much at times like this!)

    Top with whatever fun things you have on hand.

    Now I’m really looking forward to lunch.

    Fishy fishy

    I was actually in the mood to cook Friday (yay fall!), but couldn’t decide what to make. The two suggestions I received were “fish” or “rustic.” I, however, was in the mood for soup. SO… I found a rustic fish soup recipe to completely bastardize. Everyone wins!

    The original recipe is from Cooking Light and besides having some ingredients I wasn’t crazy about (yes celery, I’m talking about you), it also had no spices. None. Not even salt and pepper. Bland much? It also had plain crushed tomatoes. Since spices add zero calories, I was more than a little confused. Oh well. At least it gave me a blank slate to work with.

    Rustic Fish Stew

    • 1  tablespoon  olive oil
    • 1 tablespoon butter
    • 2  cups  chopped onion
    • 2 diced bell peppers (I used one red and one green. Festive)
    • 3  garlic cloves, minced
    • 4  cups chicken broth
    • 2  cups cubed peeled Yukon gold or red potato
    • 1  cup dry white wine
    • 1/2  cup  chopped fresh cilantro
    • 1  can Mexican Rotel with lime and cilantro
    • 1/2 can Chunky Rotel
    • 1  pound tilapia, cut into bite-size pieces
    • 1/2  pound  peeled and deveined shrimp
    • 1/2 teaspoon cumin
    • 1/4 teaspoon chili powder
    • garlic salt, salt, and pepper to taste
    • Lime wedges
    • 1 avocado, diced

    Heat oil and butter in a large soup pot over medium-high heat. Add onion, peppers, and garlic to pot, ; sauté 5 minutes or until tender. Stir in broth, potato, wine, cilantro, spices, and tomatoes; bring to a boil. Reduce heat, and simmer 30 minutes or until potato is tender. At this point, I pulled out my beloved immersion blender. This step could be left out, and how much you blend is up to you. I left some chunks in, but liked how it made the soup more of a chowder once it was broken up a bit. Add fish and shrimp; cook an additional 5 minutes or until fish and shrimp are done. Serve with avocado and lime wedges.

    This was really good. Spicy, fresh, and completely out of the ordinary. Sounds a lot like me, actually.




    This past weekend, while I was dreaming of a weekend getaway, the weather said no, and promptly dropped 3-4 inches snow, followed by about an inch of ice all over middle Tennessee. Charming. Needless to say, my getaway didn’t happen.
    Instead, I spent a great weekend curled up in my apartment with friends, cooking and eating and drinking and playing in the snow. Not a shabby trade.
    I decided to make this soup. I’ve been meaning to try it for a long time, and for whatever reason just haven’t gotten around to it, which makes me want to kick myself since this soup was INCREDIBLY delicious and, oh yeah, totally easy.

    Sherried Tomato Soup

    6 Tbsp butter
    1 onion, diced
    1 can (46 oz.) tomato juice
    2 cans (14 oz. cans) diced tomatoes
    3 chicken boullion cubes
    4 Tbsp sugar (to taste really)
    1 c. cooking herry
    1½ cups heavy cream
    Chopped fresh basil
    Salt and pepper to taste

    Saute onions in the butter in a large soup pot til translucent. Add the cans of diced tomatoes (undrained), then the tomato juice. Add everything but the sherry and cream and stir well, bringing to a light boil. Turn off the heat and add the sherry, cream, and basil.
    So, I didn’t have any fresh basil since ghetto Kroger was out somehow (apparently snow makes people buy basil?!), but luckily Trader Joe’s sells fresh frozen chopped herb cube things (not the official name), so I threw a few cubes in for some very tasty results. Also, the recipe calls for fresh parsely. Once upon a time, I made this recipe, which called for lots of fresh parsley. Turns out, I hate fresh parsley. I’ll have to tackle that dish again one of these days, but it means I don’t touch the stuff. Feel free to throw some in though.
    We served this with grilled cheese sandwiches and were very, very, happy girls.