PW's Corn Chowder with Chiles
This soup is insanely delicious. We had it with chicken quesadillas and it was delightful. It might sound a little strange at first, but trust me, it's gold.
The Best Chili Ever
Our friend recently gifted us with a whole bunch of venison and I was much a-feared. I have never cooked with venison and the whole idea is just grodee to me. But I put the ground venison meat into this chili and hot dang, it was delicious. This chili is good stuff, peeps. It's on the spicy side, but you can be a wimp and seed the jalepeno if you are lacking the cojones. You can also make it with ground beef, or turkey or with no meat it all if you're into that kind of thing. Here are the Reeves' household we are most definitely not into that kind of thing. If I were to serve a dinner that didn't involve meat, my husband just might file for a divorce. The man likes his meat.
And now for a soup recipe that is mostly from my noggin. It was cold one night and I was really wanting some soup. I perused a few recipes and combined and tweaked a handful based on what I had in my kitchen to make what I like the call "The Best Soup That Has Ever Entered My Mouth."
I admonish you all to make this soup with great haste. I thought I'd be all food blogger-y and take pictures, but it was a real struggle for me. I got all stressed out about burning the roux and all that jazz so I only have pictures of the beginning of the process. And then we inhaled the soup like we were starving children in Africa, and I kept forgetting to take pictures of the final product. It's really not all that fancy looking. But please make it even though there is no picture. The hubs and I were both crazy about it. It has a fair amount of butter and cream, but it's really rich and filling. Your taste buds, family, and soul will thank you.
I did manage to take a picture of all the members that came to this soup party:
1/2 c carrots
1/2 c celery
1/2 c onion
1/2 c mushroom
2 tbs butter
4 c chicken broth
2 c water
2 cooked boneless chicken breasts, shredded (Awesome Tip: Cook your chicken, stick it in a mixing bowl and then go to town on it with your hand mixer. It works amazingly and it so much faster than slaving away with two forks. Seriously.)
1 14.5 oz package quick cooking Long Grain and Wild Rice with seasoning packet
1/2 tsp salt
1/2 tsp pepper
A few shakes of garlic powder, onion powder, and paprika (Smoked paprika is the bomb)
3/4 c flour
6 tbs butter
1 c milk
1 c heavy whipping cream
1. Chop up all of your veggies into bite sized pieces. You can use whatever veggies float your boat.
2. Melt 2 tbs of butter into a big ol' pot. I used my dutch oven pot. Add the vegetables and cook for a few minutes, until onions are soft and translucent.
3. Add the chicken broth, water, and shredded chicken. Bring to a boil, stir in the rice (without the seasoning packet), cover, and remove from heat.
4. Combine the flour, salt, pepper, and spices into a small bowl.
5. In a medium saucepan, melt the 6 tbs of butter. Stir in the seasoning packet from the rice package and stir until bubbling. Reduce heat to low and stir in the flour mixture in 1 tbs at a time. This mixture will be REALLY thick. Almost like play-dough. I was freaking out that I had ruined our soup. Don't fret. All is well.
6. Whisk in the cream slowly and whisk until the mixture is smooth. Cook until thickened. (Won't take long at all. Maybe 2 minutes or so)
7. Stir this cream mixture into the broth and rice. Cook over medium heat for 10-15 minutes, or until rice is done.
8. Eat, drink (Diet Coke) and be merry.
This made 6 big ol' filling servings for us. So you don't have to feel guilty about the whole stick of butter and cup of cream in there.
Hey in other news, we finally have a guest bed set up! Come visit! Please?
You can sleep here:
|I really love my round Mickey Mouse pillow.|