This is a very creamy and spicy corn chowder with shrimp and poblano peppers. Chile de arbol might be hard to source, but it is a great addition if you can find it. It adds a punch of heat to this chowder that is sure to warm you up on the coldest day.
5 cups chicken bone broth
1 cup coconut cream (optional.. sub more bone broth)
2 tbsp coconut oil
10-12 oz chicken, cooked and shredded
2 medium golden beets, peeled and chopped
4 carrots, peeled and chopped into half moons
2 cups cauliflower, chopped
1 medium onion, diced
3 celery stalks, chopped
1.5 cups kale, de-stemmed and roughly chopped
2-3 tsp ground turmeric
1 tsp ground ginger
1/2 tsp black pepper
Sea salt to taste
1/4 cup fresh parsley (plus extra for garnish)
Using a large pot, melt 2 tbsp of coconut oil on on medium heat
Add the onion and saute for 4-5 minutes or until translucent
Add in the carrots, celery, cauliflower, and beets and saute for 4-5 minutes or until lightly softened
Pour in the broth and coconut cream and stir until creamy
Season with turmeric, ginger, salt and pepper and stir until the soup is a rich golden color
Add the chicken and parsley and stir
Simmer on medium heat for 20-25 minutes or until vegetables are softened to liking
Stir in the kale and simmer for another 5 minutes
Remove from the heat and allow to slightly cool before serving
Serve topped with parsley
This is a booyah recipe that is adapted from originally a 50 gallon recipe cooked in large 55 gallon cast-iron kettles with a wood fire, most often at church picnics in northeastern Wisconsin.
Delicious, hearty stew with tons of veggies and meat. Great on a cold day.
Due to its popularity in England during the British Rule of India, it was one of the few items of Indian cuisine that found common mention in the literature of the period. Early references to it in English go back to 1784.
- 1 pound bulk Italian sausage
- 4 cups half-and-half
- 3 cups cubed potatoes
- 2 cups low-sodium chicken broth
- 2 cups whole milk
- 1 onion, chopped
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes, or more to taste
- 1/2 teaspoon ground black pepper
- 2 cups torn kale leaves (bite-size pieces)
- Heat a large soup pot over medium-high heat. Crumble sausage into pot; cook and stir until browned, about 10 minutes. Drain and discard grease.
- Stir half-and-half, potatoes, chicken broth, milk, onion, oregano, and red pepper flakes into sausage, bring to a boil, and reduce heat to low. Simmer until potatoes are tender, about 30 minutes.
- Season with black pepper; stir kale into soup. Simmer until kale is tender, 10 to 15 more minutes.
This is a ridiculously easy soup, especially since it cooks in a slow cooker! When it's been simmering all day, you come home to an amazing aroma and a fabulous meal for a cold winter day.
A wonderful Fall themed soup recipe. The medley of Autumn vegetables combine to make a wonderfully warm and comforting soup. Pair this with crusty bread and a salad, and dinner is served!
- 3 tablespoons all-purpose flour
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon dried thyme
- 2 pounds cubed beef stew meat
- 3 tablespoons olive oil
- 2 1/2 cups apple cider
- 3/4 cup water
- 1/4 cup apple cider vinegar
- 1 large bay leaf
- 4 carrots, sliced
- 3 potatoes, cubed
- 2 onions, diced
- 2 celery stalks, chopped
- 1 large McIntosh apple, sliced
- Combine flour, salt, pepper, and thyme in a bowl. Toss beef cubes in the flour mixture.
- Heat olive oil in a Dutch oven or large pot over medium-high heat. Working in batches, brown beef cubes on all sides. Combine browned meat, apple cider, water, and cider vinegar in the pot and bring it to a boil. Add bay leaf; reduce heat to low. Simmer, partially covered, for 1 hour.
- Stir in carrots, potatoes, onions, celery, and apple and simmer until the vegetables are tender, about 1 hour more.
- 1 1/2 pounds sweet Italian sausage
- 2 cups 1/2-inch pieces celery
- 2 pounds zucchini, cut into 1/2-inch slices
- 2 (28 ounce) cans diced tomatoes
- 2 green bell peppers, cut into 1/2-inch slices
- 1 cup chopped onion
- 2 teaspoons salt
- 1 teaspoon white sugar
- 1 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- 1 teaspoon dried basil
- 1/4 teaspoon garlic powder
- 6 tablespoons grated Parmesan cheese, or to taste
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix celery into cooked sausage; cook and stir until celery is softened, about 10 minutes.
- Combine sausage mixture, zucchini, tomatoes, bell peppers, onion, salt, sugar, oregano, Italian seasoning, basil, and garlic powder in a slow cooker.
- Cook on Low for 4 to 6 hours. Garnish each serving with 1 tablespoon Parmesan cheese.
The stewed tomatoes and jalapeno pepper give this slow cooker recipe its Creole zing, along with seasoning and other veggies. This is an easy and tasty Creole chicken recipe. Just put all ingredients into the slow cooker and let it simmer all day. It's perfect over egg noodles. Add extra water and veggies to the leftovers to make a tasty afternoon soup.
Warm up inside out with a savory stew of beef and potatoes simmered in sofrito, tomato sauce, and spices for a positively flavorful, comforting meal.
This Black Eyed Pea stew provides all the good luck that you’ll need for the new year. Well, don’t quote me on that. You may need some other luck besides this stew. So cross your toes and buy a rabbit foot. Southern tradition is to eat black eyed peas for luck and greens for wealth.
On chilly autumn days there is nothing better than a warm bowl of chili. This recipe uses simple ingredients and is a breeze to prepare. Curl up on the couch with a blanket and a warm bowl of this chili to make dreary fall days nice and cozy.