Saturday, February 8, 2014

Mexican Chicken Corn Chowder

 This soup is a favorite at our house :)
Super Yummy!

1 C onions
1 clove garlic
3 T butter
2 Chicken Bullion cubes
1 C hot water
1/2-1 t cumin
2 C half and half
2 C Monterey Jack Cheese
1 (16oz) can corn
1 (4oz) can chopped green chilies undrained
1/2-1t hot pepper sauce
1 medium tomato chopped

Cut chicken and brown in skillet with onion and garlic in butter.  Dissolve butter in hot water in a large pot.  Add chicken and cumin.  Bring to boil.  Reduce heat, cover and simmer for 5 minutes.  Add half and half, cheese, corn, chilies and hot pepper sauce.  Cook and stir over low heat until cheese is melted.  Serve immediately.  Top with diced tomoto.  

Thursday, February 6, 2014

Leftover Hambone Soup

photo credit 

I made this last night, it was really good and even better the next day.  All of my kids ate it as well.  I added a little bit of oregano and basil as well :)

Recipe found here

Leftover Hambone Soup


1 leftover ham bone
1 tablespoon olive oil
3 cloves garlic, minced
1 onion, diced
2 carrots, peeled and diced
1 russet potato, peeled and diced
1 cup canned white kidney beans, drained and rinsed
3/4 cup frozen corn kernels
3/4 teaspoon thyme
2 bay leaves
Kosher salt and freshly ground black pepper, to taste
1 1/2 cups leftover diced ham

Place leftover ham bone in a large stockpot or Dutch oven and add enough water to cover the bone halfway, about 6-7 cups. Bring to a boil; reduce heat and simmer until very fragrant, about 30 minutes to 1 hour; remove and discard ham bone.
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic, onion, carrots and potato. Cook, stirring occasionally, until onions have become translucent, about 2-3 minutes. Stir in ham stock, beans, corn, thyme and bay leaves; season with salt and pepper, to taste.
Bring to a boil; reduce heat and simmer until potatoes are tender, about 10-12 minutes. Stir in ham until heated through, about 1-2 minutes.
Serve immediately.