Chilean Corn and Pork Stew

This month for Secret Recipe Club I was assigned Cheap Ethnic Eatz. Its the blog of Evelyne, she lives in Montreal and she's always had, as she puts it, 'exotic taste curiosity. Evelyn started cooking young and she has lots of recipes of different cuisines from around the world on her site. If you are looking for something unique to make this is the place for you!

 

I spent hours going through her site trying to decide on what to make, Berry Explosion Cobbler, Perogies, or this Grilled Lime Chicken, were just a few I was tempted to make and finally decided on this corn and pork stew. It as a rich, smoky flavor, and its a little sweet. I was happy I had enough for leftovers! I will be over at Cheap Ethnic Eatz to make more things for sure!

Chilean Corn and Pork Stew
Recipe Adapted: CheapEthnicEatz.com

2 Tablespoons Olive Oil
1 lb Pork, cubed
3 eggs
2 teaspoons Salt

1/2 teaspoon Pepper
1/2 cup Onion, chopped
3 Cloves Garlic, minced
3 teaspoons Cumin
1 teaspoon Oregano
2- 15.5oz cans Diced Tomatoes
1- 15.5oz can Corn
1/4 cup Cilantro, chopped
1/4 cup Water

1. In a medium stock pot sauté pork until brown. Add in the salt, pepper, onion, and eggs. Cook until onions are translucent and the eggs are scrambled.

2. Add in the garlic, cumin, oregano, and tomatoes. Stir and let simmer for about 30 minutes.

3. Add in the corn, cilantro, and water. Continue to simmer for about 15 minutes. Serve with rice. 

An InLinkz Link-up

Creamy Potato Soup

We've had a few chilly days around here lately and so I decided to find a new soup recipe. Turns out I found a great one. The flavors are simple but its creamy and delicious. We'll be having this more while its cold out!

Creamy Potato Soup
Recipe Source: ThePioneerWoman.com

6 slices Bacon, cut in 1-inch pieces
1 medium Onion, diced
3 Carrots, peeled and diced
3 stalks Celery, diced
6 small Russet Potatoes, peeled and diced
8 cups Chicken
3 Tablespoons All-Purpose Flour
1 cup Milk
1/2 cup Heavy Cream
1/2 teaspoon Salt
Black Pepper, to taste
1 cup Cheese, your choice, grated

1. In a stock pot over medium heat add bacon and cook until crisp and fat is rendered. Remove the bacon from the pot and set on a plate covered with a paper towel. Drain the grease but don't clean the pot.

2. Return the pot to medium-high heat and add the onions, carrots, and celery. Cook for 2 minutes then add the potatoes. Cook for 5 minutes then season with salt and pepper.

3. Pour in the broth and bring it to a gentle boil. Cook for about 10 minutes, or until the potatoes are almost tender. In a small bowl whisk the flour and the milk, then pour it in the soup and cook for 5 more minutes.

4. Remove about half of the soup and blend in a blender or a food processor until its smooth. Pour it back into the stock pot and stir to combine. Let it heat back up and season to taste. Stir in the cream. Serve with cheese and bacon pieces on top.

Chicken Corn Chowder

Sometimes you are just in the mood for a good soup and this soup is so good! Its creamy, the corn adds a little crunch, and the bacon adds the perfect amount of saltiness. So good on a cold day.

Chicken Corn Chowder
Recipe Source: BunsInMyOven.com

3-15oz cans Corn
6 slices Bacon, chopped
3 medium Potatoes
2 Tablespoons All-Purpose Flour
3 cups Whole Milk
2 cups Chicken Broth
2 teaspoons Old Bay Seasoning
1 teaspoon Dried Parsley Flakes
1/2 teaspoon Dried Thyme
1-4oz can Chopped Green Chiles
2 cups cooked chicken, shredded
Salt and pepper
Grated Cheddar Cheese, for garnish

1. In a large stock pot, fry the bacon pieces until crisp. Remove from the pan, leaving the drippings, and set aside.

2. Peel and chop the potatoes into bite sized chunks. Place the potatoes into the stock pot and cook over medium heat about 2 or 3 minutes. Sprinkle in the flour and cook, stirring constantly, for about 1 minute.

3. Pour in the milk, chicken stock, Old Bay, thyme, parsley, cayenne, salt, and pepper, stirring until combined. Bring to a boil over medium heat, stirring occasionally.

4. Reduce heat to low and simmer for 12-15 minutes or until the potatoes are tender. Add corn, chicken, and green chiles. Cook over low heat until heated through. Garnish with bacon, and cheddar cheese.

Zuppa Toscana

Are you ready for your new favorite soup?! Well, this is my favorite soup anyway. This is the soup I always order at the Olive Garden and I love it. So when I found this recipe I was so excited to try it. Turns out its much better than the one they serve at the Olive Garden and I can make a lot more at home for the cost of one bowl there, which is always a plus! 

It is a spicy, creamy, comforting soup and the bacon adds a touch of something extra that makes it even more delicious. Perfect for the cold nights ahead!

Zuppa Toscana

Recipe Source: SteakNPotatoesKindaGurl.blogspot.com

4 slices Bacon, diced

1 lb ground Italian sausage

1 Yellow Onion, diced

4 Cloves Garlic, minced

4 cups Chicken Broth

3 cups Russet Potatoes, cubed

3/4 teaspoon Kosher Salt

1/4 teaspoon Black Pepper

2 cups Kale, chopped in bite size pieces

1 cup Heavy Cream

Parmesan Cheese, grated for garnish

1. In a large stock pot cook bacon over medium heat until crispy. Add sausage, breaking apart as it cooks. Once sausage is browned and crumbled drain the grease leaving a tablespoon to saute the onion.

2. Push the sausage to the edges of the pot and add the onion to center. Saute until translucent then add garlic and saute until fragrant.

3. Stir in broth and potatoes, season with salt and pepper, simmer for 15-20 minutes or until potatoes are tender.

4. Add kale and heavy cream. Bring to a simmer. Top with parmesan cheese and serve.

Loaded Potato Soup

Its that time of year again, the time when all I want to do is have soup because just looking out the window makes me cold. It warms my insides just thinking about how good this soup is. It tastes exactly like a baked potato with everything on it. Its creamy and delicious.

Loaded Potato Soup

Recipe Source: StolenMomentsCooking.com

1/2 lb Bacon, diced
1 Onion, diced
5 large Potatoes, peeled and cubed
2 - 15oz cans Chicken Broth
3 Tablespoons Butter
3 Tablespoons Flour
1 1/2 cups Milk
3/4 cups Cheddar Cheese, shredded
1/2 teaspoon Black Pepper
Sour Cream for garnish

1. In a large stock pot, cook bacon until crisp. Remove and set aside. Cook the onions in the bacon grease until tender left in the pot.

2. Add the potatoes and chicken broth to the pot. Bring to a boil, reduce heat and simmer until potatoes are tender. With a slotted spoon, remove about a cup of potatoes. Place in a bowl and mash with a fork. Set aside.

3. In a small sauce pan, melt butter. Stir in flour and cook for 2 minutes on med-low. Whisk in milk, turn up the heat and bring to a boil. Simmer until thickened. Slowly stir in to stock pot. Bring to a boil, reduce heat and simmer. Stir bowl of smashed potatoes back into pot.

4. Add 1/2 cup of the shredded cheese, three-fourths of the bacon to the pot. Add pepper. Stir to combine. Cook an additional 5 minutes.

5. To serve, top with some shredded cheese, bacon and sour cream.

Cream Cheese Chicken Potato Soup

I love soup! I am always looking for new soups. I keep running into new versions of the chicken potato vegetable soup combinations that I love. I really like this one because I havent ever had cream cheese in a soup before and it makes it really creamy and a little tangy. Its so delicious! 

Cream Cheese Chicken Soup

Recipe Source: melskitchencafe.com

2 Tablespoons Butter
1 Onion, finely diced
2 Cloves Garlic, finely minced
1 can Corn
1 cup Carrots, diced
3 cups Chicken Broth
5 Red Potatoes, peeled and finely diced
1 cup Milk
4 Tablespoons Flour
1-8 oz pkg. Cream Cheese
2 Chicken Breasts, cooked and diced 

1. In a large pot, melt the butter and add the onion, garlic. Saute, stirring often, for 2 minutes, until the onions are translucent. Add the chicken broth, carrots and potatoes. Bring the soup to a simmer and cook, partially covered, until the carrots are tender, about 12 minutes. Add the corn.

2. In a liquid measuring cup, vigorously whisk the flour and milk together until smooth. Whisk the mixture into the soup, stirring quickly, and cook over medium heat for 3-4 minutes, until the soup begins to thicken slightly. Stir continuously to ensure the soup doesn’t burn. 

3. Soften the cream cheese in the microwave until it is very soft. Add the cream cheese to the soup in small tablespoon size pieces. Let the pieces sit in the soup and warm through then whisk or stir the soup until the cream cheese melts and mixes in well. Add the cooked chicken and heat through. 

4. Season with salt and pepper. Serve.

Chicken Noodle Soup

Why is it so cold! I am so tired of the winter. Its cold and snowy and rainy. But nothing warms you like a delicious hot bowl of soup. This is my take on chicken noodle soup. Its more like a stew and it hits the spot on a cold night.

Chicken Noodle Soup

2 -3 Chicken Breasts

4 cups Chicken Broth

2 cans Cream of Chicken Soup

1 Onion, minced

2 Cloves of Garlic, minced

3 Celery Ribs, Chopped

5 Carrots, Chopped

1 can Corn

3 cups Farfalle

Salt and pepper to taste

In a large pot, cover chicken with broth and cook until done. Take chicken out of pan and shred. Put back in pan. Add soup and to the broth. Add 3 cups water. Add veggies and spices and simmer for about 1 hour. Add noodles and cook until tender.

Creamy Ham and Potato Soup

I hope everyone had a Merry Christmas! We sure did. The best part was watching the girls opening their presents. They loved every minute of ripping off the paper and then moving on to the next unopened gift. 

By the way, it snowed here 3 days before Christmas and rained the rest of the days so we didn't end up with a white Christmas after all. But it is freezing cold outside and because winter is the best time for soup, I am going to share this most delicious soup recipe with you. Its so quick and easy and totally worth making.

Ham and Potato Soup

Recipe Source: thegirlwhoateeverything.blogspot.com

3 1/2 cups peeled and diced Potatoes
2/3 cup diced Celery
1/3 cup finely chopped Onion
1 cup Carrot, diced

1 can Corn
1 cup diced cooked Ham (buy a ham steak in the deli section)

2 - 14.5oz cans Chicken Broth
1/2 teaspoon Salt
1/2 teaspoon Pepper, or to taste
5 Tablespoon Butter
5 Tablespoon Flour
2 cups Milk

1. Combine the potatoes, celery, onion, carrot, ham and chicken broth in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the salt and pepper.

2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk so that lumps don't form and until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Makes 6 servings