Broccoli Cheese Soup

Broccoli cheese soup has got to be one of my favorite soups! I just happen to have some broccoli in the fridge that needed to be used in the next couple of days, so I decided to go with broccoli cheese soup- since today has mostly been a rainy and kinda cold day.


2 tablespoons butter
1 small onion, finely diced
1 stalk celery, finely diced
3 cloves garlic, minced
2 cups broccoli (about 4 small heads) cut into very small pieces (you want them to fit on a spoon)
2 cups chicken stock (I used two chicken bouillon cubes dissolved in two cups of hot water)
2 cups milk
1/2 cup flour
1 cup grated cheddar cheese
Salt and white pepper
Melt butter in a pot over medium heat, add onions and celery plus a pinch of salt and pepper and cook until soft. Add garlic, cook for another minute. Add broccoli, cook for one minute, then add the chicken stock and cover. Allow the broth to come to a boil, and cook until the broccoli is soft.
Whisk together flour and milk until combined. Add this mixture to the pot, stirring gently. The soup will thicken (yay starch!) and once it’s thick and creamy looking, add the grated cheddar. Salt and pepper to taste, serve with bread.

September 28, 2011. Soups. Leave a comment.


With the weather getting colder and fall quickly approaching, chili is always a good dinner idea. It seems like I’m always trying new chili recipes, and they usually ALL are great. This one is no exception. I got the recipe from It’s called boilermaker tailgate chili because it’s eaten at Purdue football games!


  • 2 pounds ground beef chuck
  • 1 pound bulk Italian sausage
  • 3 (15 ounce) cans chili beans, drained
  • 1 (15 ounce) can chili beans in spicy sauce
  • 2 (28 ounce) cans diced tomatoes with juice
  • 1 (6 ounce) can tomato paste
  • 1 large yellow onion, chopped
  • 3 stalks celery, chopped
  • 1 green bell pepper, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 2 green chile peppers, seeded and chopped
  • 1 tablespoon bacon bits

  • 4 cubes beef bouillon
  • 1/2 cup beer
  • 1/4 cup chili powder
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon minced garlic
  • 1 tablespoon dried oregano
  • 2 teaspoons ground cumin
  • 2 teaspoons hot pepper sauce (e.g. Tabasco™)
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 teaspoon white sugar
  • 1 (10.5 ounce) bag corn chips such as Fritos®
  • 1 (8 ounce) package shredded Cheddar cheese


  1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
  2. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
  3. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
  4. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

September 26, 2011. Main Dishes, Soups. Leave a comment.

Corn Chowder

Snow Day! We are snowed in, and can’t really go anywhere. Our streets aren’t plowed, and my door is now almost halfway covered in snow. Stinky loves looking out the window at the snow. I guess  the perfect food for a snow day is soup!

After looking through a few recipes and making sure that I could make the recipe without going to the store, I found one for corn chowder from Ina Garten on I don’t exactly have everything it calls for, but I can make a few alterations.


  • 4 ounces bacon, chopped
  • 1/8 cup good olive oil
  • 3 cups chopped yellow onions
  • 2 tablespoons unsalted butter
  • 1/4 cup flour
  • 1 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 cups chicken stock
  • 3 cups medium-diced white boiling potatoes
  • 5 cups corn kernels, fresh or frozen
  • 1 cup half-and-half
  • 1/4 pound cheddar cheese, grated


In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.

Stir in the flour, salt, pepper and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.

This was a perfect addition to the snow day. It was hearty and warm, and even Stinky liked it.

February 2, 2011. Soups. Leave a comment.

EASY Chicken Taco Soup

O.K. I got my crock pot out of the closet for this recipe! This is a recipe for a chili-like soup that has chicken instead of beef. I decided to try this recipe because it looks SUPER easy!


  • 1 onion, chopped
  • 1 (16 ounce) can chili beans
  • 1 (15 ounce) can black beans
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (8 ounce) can tomato sauce
  • 1 (12 fluid ounce) can beer or chicken stock
  • 2 (10 ounce) cans diced tomatoes with green chilies, undrained
  • 1 (1.25 ounce) package taco seasoning
  • 3 whole skinless, boneless chicken breasts
  • shredded Cheddar cheese (optional)
  • sour cream (optional)
  • crushed tortilla chips (optional)


  1. Place the onion, chili beans, black beans, corn, tomato sauce, beer or stock, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
  2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

This recipe was SOOO easy and yummy. I even put the chicken breasts in straight from the freezer and it still turned out great! Another thing we are trying to do in my house is to not waste leftovers. Well, my hubby has been doing pretty well with eating leftover dinner for lunch the next day, but this recipe made it to dinner the next night as well! A great ‘go to’ recipe on a cold, hectic day.

January 29, 2011. Main Dishes, Soups. Leave a comment.