It’s Fall Y’all!
Fall is by far my favorite season. I love everything about it, the cooler temps, the beautiful hue of the leaves, the fashion, pumpkin patches, football, and did I mention cooler temps?!? For those of us that live in south Louisiana, it is no secret that the minute the temperature hits the 60s you can smell the roux in the air!
While the start of fall for most signals pumpkin spice everything, for me it signals soup season. If I am being truthful, I cook soup and chili all year long. Soups are an easy go-to meal, they can be prepared on the stove, in the crockpot or instant pot. Add a sandwich or side salad and you have a complete meal. Here are a few of my faves.
Corn and Cheddar Chowder
I found this recipe last fall, and it quickly became a favorite. I usually serve it with grilled cheese or a chicken salad sandwich. Top with croutons for a pop of texture.
- 3 slices thick-cut bacon, cut into strips
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 3 stalks celery, diced
- 2 cloves garlic, minced
- 2 sprigs fresh thyme
- 1 yellow onion, diced
- Pink Himalayan salt and freshly ground black pepper
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 2 Yukon gold potatoes, scrubbed and diced small
- One 14.4 ounce package frozen corn kernels
- 1 ½ cups half and half
- 1 cup grated yellow Cheddar (about 4 ounces), plus more for garnish
- Sliced fresh chives, for garnish
Heat a Dutch oven over medium heat. Add the bacon and cook, turning once, until browned and crisp, about 5 minutes. Remove with a slotted spoon to a plate and reserve for the topping.
Add the butter to the pot and melt over medium heat. Add the celery, garlic,thyme, and onion and cook, stirring frequently, until the onion is tender, about 5 minutes. Season with salt and pepper.
Sprinkle the flour into the pot while stirring with a wooden spoon. Toast the flour, stirring, until golden, 2 to 3 minutes. Whisk in the chicken broth until no lumps remain. Add the potatoes, corn kernels, half-and-half and cheddar. Simmer over medium heat, stirring on occasion, until the potatoes are soft, 15 to 20 minutes.
Divide the soup among bowls and top with reserved bacon, grate cheddar and chives.
Crockpot White Chicken Chili
This is so good! It is hearty, comforting and a great alternative to traditional chili. This is perfect for tailgating or just a simple weeknight meal. And the best part you can throw the ingredients in the crockpot! It is great make ahead meal and freezes well.
- 1 1/4 lbs boneless skinless chicken
- 1 (15 ounce) can of great northern beans or navy beans
- 1 (15 ounce) can of white corn
- 1 envelope of taco seasoning
- 1 (4 1/2 ounce) can of chopped green chilies
- 1 (10 ¾ ounce) can condensed cream of chicken soup
- 1 (14 ounce) can chicken broth
- ½ half and half
- 4 ounces light cream cheese
- Tortilla strips
- Shredded cheese
- Chopped green onions
- Chopped cilantro
- Diced tomatoes
- A squeeze of lime
Place chicken in slow cooker
Top with beans and corn
In a medium bowl, combine taco seasoning, chiles, condensed soup, and chicken broth. Pour over top of ingredients in the crock pot.
Cover and cook on low for 7-8 hours or on high for 5 hours.
Remove chicken and shred. Stir back into chili.
Stir in half and half and light cream cheese. Cook on high for 30 minutes.
Top with tortilla strips, cheese, green onions, cilantro, tomatoes, and/or squeeze of lime.
Instant Pot Corn and Crab Chowder
Now this soup is perfection anytime of the year. Serve it as a weeknight meal, for a dinner party, or even for the holidays. You can’t go wrong whenever you serve it. It goes perfect with a side salad. Not a fan of crab? Substitute shrimp, it will be equally delicious.
- 8 strips of bacon cut into bite-sized pieces
- 4 cups of corn kernels
- 1 lb of lump crab
- 1 onion finely chopped
- 3 garlic cloves finely minced
- 1 tsp Italian seasoning
- ½ tsp cayenne pepper (optional)
- 2 potatoes cut into chunks
- 4 cups chicken stock
- 2 cups heavy cream
- 3 tbsp all-purpose flour
- Salt and pepper to taste
Press the “saute” function on your instant pot. Add the bacon and cook for 4-5 minutes or until crisp stirring frequently. Once the bacon is crispy, remove it from the instant pot and set aside
Add the onions and cook for 2 minutes or until translucent. Stir in the garlic and cook for 10 seconds.
Stir in the potatoes, Italian seasoning, cayenne pepper, ½ of the corn, and chicken stock. Pop the lid on top, seal the valve, and pressure cook for 10 minutes.
Once the 10 minutes are up, do a quick release.
In a bowl, mix the heavy cream and all-purpose flour until well combined. Add it to the instant pot and stir well.
Press the “saute” function. Cook the chowder for 10-15 minutes or until it thickens. Make sure to stir frequently.
Finally, add the crab meat, remaining corn and bacon. Add salt and pepper.