Autumn Chowder

Autumn Chowder

Ingredients:

2 bacon strips, diced

1/4 cup chopped onion

1 medium red potato, cubed

1 small carrot, halved lengthwise and thinly sliced

1/2 cup water

3/4 teaspoon chicken bouillon granules

1 cup milk

2/3 cup frozen corn

1/8 teaspoon pepper

2-1/2 teaspoons all-purpose flour

2 tablespoons cold water

3/4 cup shredded cheddar cheese

Directions:

In a large saucepan, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 teaspoon drippings. In the drippings, saute onion until tender. Add the potato, carrot, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are almost tender.

Stir in the milk, corn and pepper. Cook 5 minutes longer. Combine the flour and cold water until smooth; gradually whisk into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Sprinkle with bacon.

Yield: 2 servings.

Chipotle Chicken Soup

Chipotle Chicken Soup

Ingredients:

1 large onion, chopped

1 tablespoon canola oil

4 garlic cloves, minced

4 cups reduced-sodium chicken broth

2 cans (15 ounces each) pinto beans, rinsed and drained

2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained

3 cups frozen corn

2 chipotle peppers in adobo sauce, seeded and minced

2 teaspoons adobo sauce

1 teaspoon ground cumin

1/4 teaspoon pepper

2 cups cubed cooked chicken breast

1/2 cup fat-free sour cream

1/4 cup minced fresh cilantro

Directions:

In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the broth, beans, tomatoes, corn, chipotle peppers, adobo sauce, cumin and pepper. Bring to a boil. Reduce
heat; simmer, uncovered, for 20 minutes. Stir in chicken; heat through. Garnish with sour cream; sprinkle with cilantro.