Soup's On

Highs in the low 40s, lows near 25...yeah, sounds like soup weather to me.  And wooby pants, and afghans, and fireplaces....I could go on.  But this evening, I'll simply share two of our favorite soups.  Okay, technically one is a stew, the other a chowder.  Whatever.  Point is, they're warm and cozy and you eat them with a spoon.  Bonus, as the days grow shorter (and so does your fuse!) these both fall into the "easy to put on the table" category.  And let's face it--we could all use a few more things in that bucket! 

This first one is pretty healthy, comes together quickly and doesn't make so much that you're eating leftovers for weeks on end.  Enjoy!

Cheesy Corn Chowder

1 14.5oz can chicken broth
1 10 oz package whole kernel corn
1 4.5oz can green chili peppers, drained
1/2 tsp chili powder 
2 cups milk
3 tbs flour (or cornstarch)
1 cup finely shredded American cheese (I use cheddar)

Combine broth, corn, chilis and chili powder in a large saucepan.  Bring to a boil, then reduce heat.  Simmer, covered, for 5 minutes.

Gradually stir the milk into the flour in a separate bowl until combined.  Stir milk mixture into the saucepan.  Cook and stir over medium heat until the mixture is slightly thickened and bubbly.  Cook and stir for one minute more.  Add cheese, stirring until it's melted. 

And I learned of this next one from a former local news anchor.  I've been making it for years and find it also super easy to toss together.  As with the chowder, it makes about 4-6 servings.  I like that we never quite make this the same way twice.  We toss in extra carrots, use less celery...chuck in whatever leftover veggies we may have--it all works.  Make it your own.

Beef Stew

1 lb beef stew chunks
1 large bottle of V8 (I use low sodium)
Sliced carrots
Sliced celery
Sliced/diced potatoes
2 beef bouillon cubes

Toss the beef in a bag with a shake or two of cornstarch, then in a pot, brown the beef with a little olive oil and garlic.  Pour the juice into the pot.  Dump in the veggies.  Add the bouillon cubes.  Sprinkle in some thyme and basil (I use an Italian seasoning blend that we like).  Cook on low for 2 hours.  That's it...no, really.