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Category: Soups, Stews, Chowders & Chili

Chili, Green Chicken (IP)

Chili, Green Chicken (IP)

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Yield: 4 to 6 Servings

Adapted from: J. Kenji López-Alt

Packed with moist, tender chunks of braised chicken thighs in a balanced sauce that is rich with umami depth and green chili flavor, but still plenty bright and fresh. And the best part: You can make it in under half an hour. All it takes is a pressure cooker and some dumping skills.
Adding all the ingredients to the pressure cooker with no added liquid makes for an intensely flavored stew that cooks in its own juices.
Fish sauce adds umami depth to the fish once it’s cooked.

  • lb bone-in skin-on chicken thighs and drumsticks
  • ¾lb tomatillos, quartered, husks discarded (about 4 tomatillos)
  • 1lb poblano peppers, roughly chopped, seeds and stems discarded (about 3 peppers)
  • 6oz Anaheim or Cubanelle peppers, roughly chopped, seeds and stems discarded (about 2 peppers)
  • 2Serrano or jalapeño chilies, roughly chopped, stems discarded
  • 10oz white onion, roughly chopped (about 1 medium)
  • 6medium cloves garlic, peeled
  • 1TBS whole cumin seed, toasted and ground
  • Kosher salt
  • ½cup loosely packed fresh cilantro leaves and fine stems, plus more for garnish
  • 1TBS Asian fish sauce
  • Fresh corn tortillas and lime wedges, for serving

In a 6-qt Instant Pot, combine chicken, tomatillos, poblano peppers, Anaheim peppers, Serrano peppers, onion, garlic, cumin, and a big pinch of salt. Set Instant Pot to the SAUTÉ HIGH setting. Add oil and heat until shimmering. Seal Instant Pot and set to MANUAL HIGH pressure for 15 minutes. Quick release pressure.

Using tongs, transfer chicken pieces to a bowl and set aside. Add cilantro and fish sauce to the remaining contents of IP. Blend with a hand blender or in a standing blender and season to taste with salt. Return chicken to sauce, discarding skin and bones and shredding if desired. Transfer to a serving platter, garnish with chopped cilantro, and serve immediately with tortillas and lime wedges.

Corn & Lump Crab Chowder, Bonefish Grill CC

Corn & Lump Crab Chowder, Bonefish Grill CC

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Yield: 4?

Adapted from: Sun Sentinel

Supposedly a copy of Bonefish Grill’s popular chowder.

  • russet potato, peeled and cubed
  • 5slices smoked bacon, chopped
  • ½cup chopped yellow onion
  • 16-oz can lump crabmeat
  • ½tsp dried parsley
  • 2TBS unsalted butter
  • ¼cup AP flour
  • ¼cup dry white wine or vermouth
  • 1cube chicken bouillon
  • 1½cups whole milk, plus more if needed
  • 115-oz can cream style corn
  • 1tsp Kosher salt
  • ¼tsp pepper
  • Snipped fresh chives or chopped dill, for garnish, optional

Put the potato cubes in a microwave-safe dish, cover it with vented plastic wrap, and microwave for 1 minute. Set it aside.

In a large skillet, cook the bacon for 2 minutes, stirring occasionally. Add the onion and cook until softened. Remove from heat and stir in the crab meat and parsley.

In a large saucepan or soup pot, melt the butter over medium-low heat and whisk in flour. Stir the mixture until the flour takes on a light tan color. Whisk in the wine or vermouth and stir until the mixture absorbs the liquid.

Crumble the bouillon cube into the milk, then slowly whisk that into the simmering flour mixture. When the thickened milk/flour mixture is creamy, stir in the bacon/crab mixture, potatoes, and creamed corn. Thin out the soup with a little more milk if it is too thick for your taste.

Season the soup with salt and pepper and let it simmer for about 10 minutes. Serve garnished with chives or dill, if desired.

Tuesday’s Red Bean Soup

Tuesday’s Red Bean Soup

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Yield: 7 cups, 6 Hearty Servings

http://emerils.com/123904/tuesdays-red-bean-soup

It features red beans and rice, vegetables, broth and kielbasa. In other words, it’s a complete meal in one pot.

  • 1TBS olive oil
  • ½cup diced bacon
  • 1½chopped onions
  • ¼cup chopped green bell peppers
  • 1TBS minced garlic
  • 4bay leaves
  • 6oz sliced andouille sausage
  • 1small smoked ham hock (about 5 to 6 oz)
  • 2cups dried red kidney beans, soaked overnight
  • 1TBS Emeril’s Creole Seasoning
  • 1tsp Worcestershire sauce
  • 2quarts Basic Chicken Stock, plus more if needed
  • 1tsp salt
  • 1½cups cooked long-grain white rice, warm
  • 6TBS chopped green onions

Heat the oil in a large heavy pot over high heat. Add the bacon and sauté for 2 minutes. Add the onions, bell peppers, garlic, bay leaves, andouille, and ham hock and cook, stirring, for 2 minutes.

Add the beans and cook for 2 minutes. Stir in the Creole Seasoning, Worcestershire sauce, and the stock, and bring to a boil. Reduce the heat to medium and cook for 1 hour, stirring occasionally, or until the beans are nearly tender. Add the salt, cover the pot, and cook for 15 minutes longer, or until tender. Turn off the heat and allow the pot to sit, covered, for about 20 minutes. Discard the ham hock (or remove the meat from the bone and shred it, then stir it into the soup). The soup should be fairly brothy. If it becomes too thick during cooking, stir in a bit more stock or water.

To serve, ladle a generous cup of the soup into each of 6 bowls. Top each serving with ¼ cup of the rice and sprinkle each with 1 TBS of the green onions.

Emeril’s Essence Creole Seasoning

2½ tablespoons paprika.

2 tablespoons salt.

2 tablespoons garlic powder.

1 tablespoon black pepper.

1 tablespoon onion powder.

1 tablespoon cayenne pepper.

1 tablespoon dried leaf oregano.

1 tablespoon dried thyme.

Taco Soup

Taco Soup

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Yield: 6

NY Times

A cozy mash-up of tacos and hearty chili, this soup fills the spot on those days when you’re in need of a quick bowl of comfort. You can use a taco seasoning packet from the store, but it’s very easy to make your own blend to suit your taste (and whip up extra, if you like, to have on hand for other dishes). If using a packet, it will also include salt, so adjust accordingly when seasoning. You can easily make this soup vegetarian by omitting the meat and using an extra can of beans or subbing in a meat substitute. Set up a colorful toppings bar and be sure to squeeze on a little lime to brighten up all the flavors.

For the taco seasoning: (equivalent to a 1-oz Packet)

  • 1-2TBS chili powder, to taste
  • 2tsp ground cumin
  • 1tsp smoked paprika
  • ¼tsp garlic powder
  • ¼tsp onion powder
  • ¼tsp dried oregano

For the soup:

  • ¼cup extra-virgin olive oil
  • 1large yellow or red onion, finely chopped, plus more for serving
  • Kosher salt (such as Diamond Crystal) and black pepper
  • 4garlic cloves, finely chopped
  • 1lb ground beef, (or pork, turkey or chicken)
  • 1-2jalapeños, finely chopped, to taste, plus more for serving
  • 1TBS tomato paste
  • 24-oz cans diced green chilis (see Tip)
  • 115-oz can pinto beans, drained and rinsed
  • 115-oz can black beans, drained and rinsed
  • 215-oz cans diced fire-roasted tomatoes
  • 2½cups low-sodium chicken or vegetable broth, or water
  • 2cups frozen corn
  • Handful cilantro leaves and tender stems, roughly chopped

For serving:

  • Chopped avocado, pickled red onion, grated Cheddar, pickled jalapeños, sour cream, tortilla chips and/or lime wedges, for serving (optional)

If making your own taco seasoning: Mix the chili powder, cumin, smoked paprika, garlic powder, onion powder and dried oregano in a small bowl. Set it aside.

Make the soup: In a large pot or Dutch oven, heat the oil over medium. Add the onion and cook, stirring occasionally, until golden, 8 to 10 minutes. Sprinkle with a little salt, reduce the heat to medium-low, stir in the garlic and cook until fragrant, about 1 minute.

Increase the heat to medium, add the ground beef, breaking it up with a spoon, and brown until all the pink is gone, about 5 minutes. Season with salt (about 1 tsp) and black pepper. Add the jalapeño and the taco seasoning and stir for 1 minute. Push the meat to the sides of the pan, making a little space in the center, and add the tomato paste. Cook to deepen its color, about 1 minute, then stir everything together.

Add the green chilis and their liquid, and the pinto and black beans. Season with salt (about 2 tsp). Stir in the tomatoes and their juices, and the broth. Increase the heat to medium-high and bring to a boil. Reduce to medium-low and simmer, covered, stirring occasionally, until the flavors meld, about 20 minutes.

Taste for seasoning, adding salt, pepper, and chili powder, if desired. Stir in the frozen corn and cilantro. Cover and simmer until the corn has heated through, about 10 minutes. Serve with toppings of choice. Thin out with stock or water when reheating, if necessary.

Tip:

If your fire-roasted tomatoes include green chilis, omit the 2 cans of green chilis.

Christmas Soup

Christmas Soup

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Yield: 4

Alton Brown

Sausage, potatoes, and kale make a hearty soup for a cold winter night.
Without fail, I make this Christmas Soup for the holidays every year. In other words, it’s a tradition.
ACTIVE TIME: 30 minutes, TOTAL TIME: 1 hour 30 minutes

  • 1lb kielbasa, sliced ¼-inch thick, on the bias
  • vegetable oil, as needed
  • 8cloves garlic, minced
  • 1lb dried red kidney beans, soaked for at least 4 hours or overnight
  • 2quarts chicken broth
  • 1lb red potatoes, cut into ½-inch cubes
  • 6oz fresh kale, washed, rinsed, and torn into 1-inch pieces
  • ¼cup red wine vinegar
  • ½tsp freshly ground black pepper

Special equipment

  • 5-to 7-quart Dutch oven

Brown the kielbasa in a Dutch oven and set over medium-low heat until it has rendered most of its fat, about 15 minutes. Remove the kielbasa from the pot and set aside. If you do not have at least 2 tsp of fat, add enough vegetable oil to make 2 tsp.

Cook the garlic in the fat for 1 to 2 minutes, stirring constantly to prevent the garlic from burning. Add the beans and chicken broth and cook, covered, for 45 minutes. After 45 minutes, stir in the potatoes, cover and cook for 15 minutes, stirring occasionally.

Toss the kale into the pot, cover and cook for an additional 10 minutes, or just until it is tender, but not mushy.

Sprinkle with the vinegar and pepper and stir to combine. Return the kielbasa to the pot and cook just until heated through. Taste and adjust seasoning.

Serve hot.

Zuppa Toscana

Zuppa Toscana

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Olive Garden CC (Improved)

Yield: 4

Jean-Pierre

This recipe takes the beloved elements of Olive Garden’s Zuppa Toscana and elevates them with a focus on achieving the perfect balance of flavors and a satisfying texture. The inclusion of fresh herbs and the adjustment of the soup’s thickness ensure a dish that dances on the tongue and remains memorable long after the meal is over. Enjoy this hearty, comforting soup with family and friends!

  • ½lb bacon
  • 1lb spicy Italian sausage, casing removed
  • 1large onion, diced
  • 2TBS 6 cloves garlic minced
  • 1TBS fresh thyme, rosemary, or oregano, to taste
  • 80oz about chicken stock
  • 3large potatoes, cut into ½ inch dice
  • 3cups kale, stems removed, leaves torn and chopped
  • 1cup heavy cream
  • ¾cup grated parmesan cheese, for serving
  • salt and pepper, to taste
  • cornstarch slurry, optional, for thickening

Start by cooking the bacon in a large pot over medium heat until it’s crispy and has rendered its fat.

Add the Italian sausage to the pot and cook until browned, breaking it apart with a spoon as it cooks. In the same pot, add the diced onion. Cook until the onion is soft and starting to caramelize, about 5 minutes.

Then add the minced garlic and cook for another 1-2 minutes until fragrant. Stir in the fresh thyme (or your herb of choice) for additional flavor.

Pour in the chicken stock and bring to a simmer.

Add the potatoes, kale and cook about 30 minutes or until the potatoes are fully soft and the kale has wilted.

Reduce the heat to low and stir in the heavy cream.

If a thicker soup is desired, mix a small amount of cornstarch with water to create a slurry and stir into the soup. Heat until the soup thickens to your liking, adjusting the seasoning with salt and pepper as needed.

Serve hot with a sprinkle of grated Parmesan cheese on top.

Texture and flavor: The thickness of the soup can be adjusted to your preference using the cornstarch slurry. Remember, the texture can enhance the flavor of the soup.

Serving suggestion: This soup pairs wonderfully with crusty bread or garlic bread for a complete meal.

Leftovers: Zuppa Toscana can be stored in the refrigerator for up to 3 days and reheats well, making it a great option for meal prep.

Sunchoke Soup

Sunchoke Soup

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Yield: 4

CKBK

This soup is a specialty of Café Lomi chef Mardi Hartzog. A favorite menu item on a winter day at the café, this is also an easy soup to prepare at home.
Jerusalem artichokes aka Sunchokes have a wonderful creamy texture, and an earthy, nutty flavor that blends perfectly with luxurious truffle oil.

Note: I have no idea what the floater is.

For vegetable stock:

  • 1TBS extra-virgin olive oil
  • 1yellow onion, peeled and halved
  • 1medium carrot, washed and halved
  • 1stalk celery, peeled and halved
  • ½leek, coarsely chopped
  • 9cups water
  • 2tsp fine sea salt
  • 1tsp black pepper

For soup:

  • 2TBS butter
  • 1medium onion, chopped
  • 1clove garlic, diced
  • 2lb sunchokes, peeled and chopped (quickly blanching sunchokes before peeling them makes the skin much easier to remove)
  • 6cups vegetable stock
  • salt and pepper
  • few drops truffle oil


Prep:

Bring a large stock pot of water to a boil. Blanch sunchokes for 30-60 seconds. Remove, set aside to cool. Discard water.

Vegetable stock:

Heat olive oil in the large stock pot. Sauté onion until translucent; add other vegetables, and sauté until they are sweating and cooked, 8-10 minutes. Add water and bring to a boil. Add salt and pepper and cook on medium heat for another 5-10 minutes, until broth has taken on the flavor of the vegetables. Strain and set liquid aside to use in soup.

Soup:

In a medium-sized pot over medium heat, melt butter and sauté onion and garlic until barely translucent, about 5 minutes.

Add sunchokes and vegetable stock. Let simmer about 30-40 minutes or until sunchokes are soft when you poke them with a fork.

Remove and reserve 2 cups of stock.

Blend with an immersion blender until smooth. Check the texture. Add and blend in reserved stock until the desired consistency is obtained.

Add salt and pepper to taste and serve immediately.

Lemony Shrimp and Bean Stew

Lemony Shrimp and Bean Stew

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Yield: 4

NY Times

With minimal prep and a quick cook time, this shrimp stew feels elegant for such an easy weeknight meal. You can also take the dish in a few directions: Substitute the shrimp with an equal amount of flaky white fish or even seared scallops or stretch the dish into a meal for six by stirring in some butter and serving over cooked spaghetti or rigatoni. A good glug of your best olive oil would also be welcome.
Time: 30 minutes

Note: Samantha recommended this.

  • 1tsp fresh lemon zest and 2 TBS juice
  • 1teaspoon sweet or smoked paprika
  • 2garlic cloves, grated
  • Kosher salt and black pepper
  • 1lb peeled, deveined large shrimp (tails removed)
  • 4TBS unsalted butter (½ stick)
  • 2large leeks, trimmed, then halved lengthwise, white and light green parts sliced crosswise ½-inch thick (or 1 large onion, minced)
  • 115-oz can cannellini beans or other white beans, rinsed
  • 2cups chicken stock or vegetable stock
  • 2TBS finely chopped fresh parsley (optional)
  • Toasted bread, for serving (optional)

Combine lemon zest, paprika, garlic, ¾ tsp salt and ¾ tsp pepper in a medium bowl. Add shrimp and toss to coat.

In a large pot, melt butter over medium-high heat. When butter is foaming, add shrimp and cook, stirring occasionally, until pink and starting to curl, 2 to 3 minutes. Using a slotted spoon, transfer shrimp to a plate, set aside.

Add leeks, season with salt and pepper, and cook over medium until leeks are soft and starting to brown on the edges, 4 to 5 minutes, stirring occasionally. Add beans and chicken broth and bring to a boil over high. Lower heat and simmer, 8 to 10 minutes. Stir in reserved shrimp and any juices from the plate, parsley and lemon juice, and season with salt and pepper.

Serve with toasted bread.

Chili, Award Winning (IP)

Chili, Award Winning (IP)

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Yield: 8 Servings
Continually adapted from Oh Sweet Basil

My most recent batch was the best chili I’ve ever made. I’m not sure I’ve had better in any restaurant.

Using cubed pot roast makes a much better chili. The chunks of meat separate this from packaged chili mix.

  • 2lb pot roast beef
  • 6strips of bacon, chopped
  • 1can (15 oz) kidney beans, drained
  • 1can (15 oz) pinto beans, drained
  • 1can (15 oz) black beans, drained
  • 1can (15 oz) fire roasted diced tomatoes with juice
  • 1can (6 oz) tomato paste
  • 1large red onion, chopped
  • 1jalapeño, seeded and minced 1/4 to 1/2 is usually enough
  • 2cups beef stock
  • 1TBS dried oregano
  • 2tsp ground cumin
  • 2tsp kosher salt
  • 1tsp ground black pepper
  • 2TBS chili powder
  • 1TBS Worcestershire sauce
  • 1TBS minced garlic

Set a 6-qt Instant Pot to SAUTÉ HIGH and add the chopped bacon. Cook until crisp, stirring often to cook evenly. Remove the bacon to a paper towel lined plate.

Dump the cans of kidney, pinto and black beans into a colander and give a quick rinse. Drain.

Add the onions, red bell and jalapeño peppers and cook until tender. If there isn’t enough fat, add some oil to the Instant Pot.

While the onions and peppers cook, cube the meat into ½ to ¾” pieces. Season well with salt and pepper.

Remove the onions and peppers to a medium bowl.

Add half of the meat to the Instant Pot and cook until well browned. Remove to the bowl with the onions and peppers. Repeat for remainder of beef.

Drain off any excess grease, just tilt the pot and use a large spoon.

Return the beef and onions to the IP without adding the grease from the bowl.

Add the drained beans, fire roasted diced tomatoes with juice, can of tomato paste, 2 cups beef stock, 1 TBS oregano, 2 tsp cumin, 2 tsp Kosher salt, 1 tsp ground black pepper, 2 TBS chili powder, 1 TBS Worcestershire sauce, 1 TBS minced garlic and ½ of the bacon and stir to combine.

Seal Instant Pot and set to CHILI/BEANS for 25 minutes.
Allow pressure to release for 15 minutes then quick release with the vent.

Stir and serve with limes, sour cream, cheese, and a little bacon!.

Note: To freeze, cool the chili completely. Place in a large Ziploc bag, removing all air and freeze by laying flat for up to 2 months.