Soup’s On for Thanksgiving

Bacon_Cheese_n_Potato_ChowderI like to have a soup on the stove on Thanksgiving, to hold off those hungry tummies mid day as we wait for a mid afternoon turkey to come out of the oven.  This year I think it will be Ina Garten’s French Onion Soup, but I wanted to share a recipe I’ve made a couple times this fall to rave reviews (well, at least from my 16 year old son).  I meant to publish this sooner, in case anyone wanted to incorporate it into their Thanksgiving day plans, but at least you’ll have it for the start of the winter season.

If anyone would like to share any favorite soup recipes, please do!

Potato Chowder with Green Chiles

Warning:  I’ve found if I follow the recipe exactly, there is way too much heat (and we’re a family that likes spicy).  I’ve written my edits in parentheses.

1 large red bell pepper (I do two – three large bell peppers)

4 large poblano Chile peppers (four makes it too spicy; 2 – 2.5 is enough)

5 cups of chicken broth

1 large potato, peeled and cubed (I throw in a bit more than 1 – this just didn’t seem like enough for “potato” chowder)

1 large onion, chopped

1 jalapeno pepper, seeded and chopped (I did not use this at all)

1 tsp salt

1/4 to 1/2 tsp freshly ground pepper

1/4 cup butter or margarine

1/3 cup flour

1 tsp salt

1 tsp dry mustard

1/4 to 1/2 tsp freshly ground pepper

2 cups half and half (I use light cream, and used 1.5 cups of light cream and 1.5 cups of skim milk)

1 cup milk

1 cup shredded Cheddar cheese

6 bacon slices, cooked and crumbled

1 bunch green onions, chopped

BROIL bell peppers and chile peppers on an aluminum foil lined baking sheet 5 inches from heat about 5 minutes on each side or until peppers look blistered.

PLACE peppers in a heavy duty zip lock plastic bag or paper bag; seal and let stand 10 minutes to loosen skins.  Peel peppers; remove and discard seeds.  Coarsely chop peppers.

BRING chopped roasted peppers, chicken broth, and next 5 ingredients to a boil in a Dutch oven over medium heat.  Reduce heat, and simmer 15 minutes or until potato is tender.

MELT butter in a heavy saucepan over low heat; whisk in flour and next 3 ingredients until smooth.  Cool, whisking constantly, 1 minute.  Gradually whisk in half and half.

STIR white sauce and milk into chicken broth mixture; cook over medium heat 8 to 10 minutes or until thickened and bubbly.   Sprinkle each serving evenly with cheese, bacon, and green onions.

Source:  Southern Living (Top Rated Recipe from December, 2000!)

Have a wonderful Thanksgiving.

Comments

  • Charlotte Says:
    11-26-2010 10:15:22

    As you were channeling Ina, did you wear a black wig and denim shirt with ample padding to make that soup?


  • Cindy L Says:
    11-29-2010 20:14:38

    Thank you, thank you! I am a soup fan, and this one sounds delicious. I blogged about my love of soup-making earlier this fall, and the post includes my favorite vegetarian pea soup recipe. Hope you enjoy it, and I will look forward to making yours.
    http://www.laferle.com/2010/09/bowls-of-comfort/


  • Sabina Says:
    12-1-2010 16:25:53

    I have used your recipe and made the best soup ever. Thank you


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