Hot and Creamy Soups

Cheesy Corn and Potato Chowder

What you need:

  • 3 1/2 cups chicken broth
  • 3 cups peeled and cubed potatoes
  • 2 cups milk
  • 1 3/4 cups whole kernel corn
  • 1 cup Mexican-style processed cheese food
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1/2 cup diced green chiles
  • 1/4 cup country-style gravy mix
  • 2 tablespoons margarine

Melt margarine in a large pan over medium-high heat then cook celery and onion for 3 to 5 minutes or until tender. Add chicken broth and bring to a boil. Stir in potatoes, lower heat and cook, stirring occasionally, until potatoes are tender, about 20 to 25 minutes. Add corn and chiles and bring to a boil. Dissolve gravy mix in milk then stir into the pan. Lastly, add cheese then cook and stir over low heat until cheese is melted and mixture is thick and creamy.

Milky Mushroom Soup

What you need:

  • 2 shallots, chopped
  • 1 3/4 cups chicken broth
  • 1 cup Portobello mushrooms
  • 1 cup shiitake mushrooms
  • 1 cup half-and-half
  • 1/4 cup butter
  • 2 tablespoons all-purpose flour
  • 1 pinch ground cinnamon
  • Salt and black pepper to taste

In a large saucepan, melt butter over medium-high heat then cook shallots, Portobello mushrooms and shiitake mushrooms until soft, about 5 minutes. Add flour and stir until smooth. Gradually add chicken broth and cook, stirring, until mixture is thick. Add half-and-half, season with salt and pepper and sprinkle with cinnamon. Stir and heat through (do not boil).

Carrot-Curry Cream Soup

What you need:

  • 1/2 kilogram carrots, peeled and cut into 1-inch chunks
  • 1 large onion, diced largely
  • 3 large garlic cloves, thickly sliced
  • 3 cups chicken broth
  • 1 1/2 cups whole milk
  • 2 tablespoons curry powder
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 pinch sugar
  • Salt and ground pepper to taste
  • Chopped roasted pistachios for garnish

In a large pan, heat oil then saute carrots and onion for 7 minutes or until slightly golden brown. Lower heat then stir in garlic, butter and sugar. Cook for 10 minutes then add curry powder. Pour in broth, allow to simmer, partially covered, until carrots are tender, about 15 to 20 minutes. Remove from heat and puree in a blender until mixture is smooth. Return to pan, add half-and-half then heat through. Add salt and pepper if needed. Transfer to serving bowl and garnish with pistachios.

Stay warm and full on a cold night with these delicious hot and creamy soup recipes!