rainbow corn chowder

This recipe is an amalgamation of a couple of other recipes and some imagination trying to use up stuff I had around.

2 T butter
1 red onion, chopped
2 cloves garlic, minced
1/2 lb bacon, chopped
1 lb sweet potatoes, peeled and diced
2 cups chicken broth
1/4 teaspoon ground white pepper
1/4 teaspoon ground cumin
3 1/2 cups whole kernel corn (frozen works best)
2 cans black beans, drained
2 small cans chopped green chiles
6 oz. kielbasa, cubed
1/2 c milk
1/2 c heavy cream
4 T flour

In a large pot over medium heat, melt butter. Saute onion, garlic, and bacon in butter until the onion is tender and the bacon is cooked (5-8 minutes). Stir in broth, sweet potatoes, pepper, and cumin and bring to a boil. Reduce heat and simmer 20 minutes, until potatoes are tender.

Stir corn, black beans, and kielbasa into soup. Pour milk and cream together and whisk in flour. Add to soup and simmer for twenty minutes. The soup will thicken as it cooks.

Serves 6.

Peace,
Milton

hungarian mushroom soup

This is a soup I made for a church dinner and it was a big hit. I got the original recipe from All Recipes.com.

4 T unsalted butter
2 cups diced onions
1 lb fresh Crimini mushrooms, sliced (often named "Baby Bellas" in the store)
2 t dried dill weed
2 T paprika
1 T soy sauce
1 t salt
ground black pepper to taste
2 t lemon juice
1/4 c chopped fresh parsley
2 c chicken broth
1 c milk
3 T all-purpose flour
1/2 c sour cream

Melt the butter in a large pot over medium heat. Sauté the onions in the butter for 5 minutes. Add the mushrooms and sauté for 5 more minutes. Stir in everything but the milk, flour, and sour creamand reduce heat to low, cover, and simmer for 15 minutes.

In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.

Finally, stir in the sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.

Serves 6.

Peace,
Milton