When it’s nippy outside, let these delicious soups and stews keep you cozy on the inside. Easy to prepare and even to make ahead, they’re perfect with buttery corn muffins, hot popovers or crusty bread. Make a big batch to feed the family, or save the leftovers for tomorrow’s lunch.
Photo by Gina Moore
CHICKEN AND CORN CHOWDER
MAKES 6–8 SERVINGS
5 slices bacon, sliced crosswise into ½-inch pieces
1 tablespoon unsalted butter
2 small onions, chopped
1 red bell pepper, chopped
2 tablespoons all-purpose flour
1 quart unsalted chicken stock
2 medium sweet potatoes, peeled and cut into ½-inch cubes
1 large russet potato, peeled and cut into ½-inch cubes
2 teaspoons chopped fresh thyme
1 12-ounce bag frozen corn kernels
½ cup heavy cream
2 cups diced cooked chicken
Kosher salt, to taste
Freshly ground black pepper, to taste
1 cup chopped green onions, divided
½ cup cilantro, divided
In a large pot over medium heat, cook bacon until crisp, working in batches. Pour off all but 2 tablespoons of drippings, and add butter. Add onions and bell pepper, and saute until translucent, 5–6 minutes. Add flour, and stir 2 minutes. Mix in stock, potatoes and thyme, and bring to a boil.
Reduce heat and simmer, uncovered, until potatoes are tender, about 10 minutes. Add corn and cream, and simmer until corn is tender, about 10 minutes. Add chicken, bacon, half of green onions, half of cilantro, salt and pepper, and simmer 5 minutes. Ladle into bowls, and garnish with remaining green onions and cilantro.
BLACK BEAN AND HAM SOUP
Photo by Iuliia Nedrygailova
MAKES 6–8 SERVINGS
2 tablespoons olive oil
1 onion, diced
1 large carrot, diced
1 stalk celery, diced
2 cloves garlic, minced
½ jalapeno pepper (seeds and membrane removed), minced
1½ teaspoons dried oregano
1 teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon curry powder
Kosher salt, to taste
Freshly ground black pepper, to taste
2 cups unsalted chicken stock (more if needed)
3–4 cans (14.5 ounces each) black beans, rinsed and drained
2 tablespoons tequila (optional)
8 ounces diced ham
1 large green onion, chopped and divided
Sour cream for garnish
Cilantro for garnish
In a large stockpot, heat olive oil over medium heat. Saute onions, carrots and celery until onions are translucent. Add garlic, jalapeno, oregano, cumin, chili powder, curry powder, salt and pepper; stir and cook one additional minute. Add stock and half of beans. Lower heat, and simmer uncovered 20–25 minutes until thickened. With an immersion or stand blender, puree this mixture. (For a smoother soup, add all beans at once and puree. For chunkier soup, add the rest of the beans after pureeing the first half.)
Remove pot from heat before adding tequila (to prevent alcohol from igniting), then add remaining beans, ham and half of green onions. Return pot to heat, stir to combine and cook an additional 15 minutes. If too thick, add chicken stock. Serve with green onions, sour cream and cilantro.
WHITE BEAN AND SAUSAGE SOUP
Photo by Karen Hermann
MAKES 6–8 SERVINGS
2 tablespoons olive oil
1 pound kielbasa sausage, cut into ½-inch cubes
1 large onion, diced small
2 red bell peppers, diced small
3 carrots, diced small
4 garlic cloves, minced
2 tablespoons chopped sage
1 tablespoon chopped fresh rosemary
Kosher salt, to taste
Freshly ground black pepper, to taste
¼ teaspoon red pepper flakes
4 cups unsalted chicken stock (more if needed)
1 14-ounce can diced tomatoes
3 cans (about 15 ounces each) great northern, navy or cannellini beans, drained and rinsed
½ pound small pasta (ditalini or orzo)
1 pound baby spinach or arugula
Freshly grated Parmesan cheese
In a large stockpot over medium heat, heat olive oil. Cook sausage until brown on all sides, about 7 minutes. Remove with a slotted spoon to a bowl and set aside. Add onions, bell peppers and carrots, and saute until onions are translucent. Add garlic, and cook 1 minute longer.
Add sage, rosemary, salt, pepper and pepper flakes. Stir in stock, tomatoes and cooked sausage. Bring to a boil, lower heat and simmer for 15 minutes. In a medium bowl, mash one can of beans with a fork, and stir into hot mixture. Stir in remaining beans and pasta, and cook an additional 10 minutes. If too thick, add chicken stock. Line soup bowls with spinach, and ladle soup on top. Garnish with Parmesan cheese.
CHICKEN BRUNSWICK STEW
Photo by Gwénaël Le Vot
MAKES 6–8 SERVINGS
1 pound shredded chicken (store-bought rotisserie or home-cooked)
¾ cup barbecue sauce
½ cup ketchup
¼ cup Worcestershire sauce
2 cups peeled russet potatoes, cut into ½-inch cubes
1 package frozen lima beans
1 package frozen whole corn kernels
1 28-ounce can crushed or diced tomatoes
1 cup chicken stock (more if needed)
½ large onion, chopped
1 carrot, chopped
Kosher salt, to taste
Freshly ground black pepper, to taste
½ teaspoon dried oregano
¼ teaspoon crushed red pepper
1 bay leaf
Chopped parsley for garnish
Prepare all ingredients in advance, so you can add them to the pot at the same time. In a large stockpot, add all ingredients except parsley, and stir well to combine. Bring to a boil over medium heat. Lower heat, and simmer 30–40 minutes, until desired thickness. If too thick, add chicken stock. Remove bay leaf before serving. Ladle into bowls, and garnish with parsley.
Note: Brunswick stew is a perfect dish for using leftover meats, especially chicken and pork. You can also prepare it in a slow cooker, cooking 6 hours on low.
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BELINDA SMITH-SULLIVAN is a chef and food writer who lives in Trenton, where she is a member of Aiken Electric Cooperative. She has a culinary degree from Johnson & Wales University and is certified in wine studies from the Culinary Institute of America in Napa Valley, Calif. Her articles have been published in several regional magazines and in her blog, “The Flying Foodie.”