The cold is upon us here in Kansas (it even snowed on Halloween!) which means it’s time to get out the ol’ soup recipes and start cozying up the kitchen! Today’s recipe is an easy “dump and run” chowder that is simple enough for the kids to love, but hearty enough for the grownups. Pair with some bread and a toasty fireplace for maximum warming effect!
On WIBW today we got to feature Kansas Farm Bureau royalty! Fred and Pam Meng, Troy, Ks. were voted District #1 KS Farm Bureau Farm Family of the Year. Kansas Farm Bureau receives applications from all across the State for the title and issues ten awards at the State level, one from each district. These families have distinguished themselves through participation in Farm Bureau programs and leadership, family activities, community and civic service, as well as displaying good farm operation management. Congratulations to all of the KFB families of the year, both at the County and State level!
Tex Mex Corn Chowder
1 lb. ground pork sausage, ground beef, or ground turkey
1 tsp. granulated onion (or 1 medium yellow onion, diced)
3 cloves garlic, minced
1/2 tsp. red pepper flakes
2 cans Campbell’s Cream of Chicken Soup, 10 3/4 oz. each
2 cans diced tomatoes and green chilis, (such as Rotel), with juices
2 cups sweet corn
3-4 cups milk, depending on how thick you prefer your chowder
1/4 cup chopped fresh cilantro
Toppings of choice, such as tortilla chips, sour cream, shredded cheddar, etc.
In a large Dutch oven over medium heat, brown sausage with granulated onion, garlic, and red pepper flakes until sausage is no longer pink, juices run clear, and onions are softened; drain fats.
Stir in soup, diced tomatoes and green chilis, sweet corn, and milk; bring chowder to a simmer then reduce heat to low, cooking chowder until all ingredients are hot throughout. Stir in cilantro.
Serve chowder garnished with your favorite toppings.
Makes 8 servings
5 Steps to Hosting A Cold-Weather Soup Exchange
I often hear how difficult it is to cook for one or two people. Sometimes it’s difficult to cut a recipe down, and if you create a full recipe, you’re eating that dish for what seems like months! So why not do a food swap?
- Choose 3 friends with like-minded food interests, flavor palates, and cooking abilities.
- As a group, decide what soups/chowders/stews are to be part of the exchange and the day that the soups need to be ready to swap. (Choose recipes that will freeze well, which should be nearly any hearty soup, stew, or chowder.)
- Create your assigned soup, making 1 gallon (4 quarts or 16 cups). Keep one quart for yourself, placing the remaining prepared soup into 3 one-quart containers with lids.
- Meet with the group, giving each of your three friends a quart of the soup you’re created, having them do the same. Everybody leaves with 3 different soup varieties to make a total of 4 assorted soups you’ll now have in your stockpile. (How sweet is that??!)
- If needed, repackage your soups into smaller serving size containers and place into the freezer. To serve, thaw soup in refrigeration, reheat and enjoy!
This could be done with so many different dishes- pastas, casseroles, meat dishes, skillet meals, etc. You’re only limited by your imagination and food budget.
Click here for a list of my favorite Soups, Stews, & Chowders!
Let’s Get You Cookin’,