carrots

It’s Soup Season! Southwestern Chowder Recipe

Abby H.

It’s Soup Season y’all! I recently made this soup for the first time after craving something full of veggies, but a little more comforting than a minestrone or Tuscan Sausage soup.

This soup is easy to make and is perfect with cornbread or garlic bread (which many of you know is a staple in my house). I served it with a variety of toppings as well.

Paired with a simple green salad, this is a great fall dinner.

Southwestern Chowder

Ingredients

  • 2 Tablespoons butter or neutral oil (I like Avocado Oil)
  • 1 cup diced onions
  • 1/2 cup peeled and diced carrots
  • 1/2 cup diced celery
  • 2 cups potatoes, cut into bite-size pieces- I used red-skinned potatoes and left the skin on, but if you use russets or Yukon gold (basically any brown-skinned potato), peel them.
  • 1 15 oz. can of corn or 2 cups of frozen corn
  • 1 small can Ortega chilis
  • 2 cups chicken, cut up into bite-sized pieces (leftover rotisserie chicken is great for this or use leftover Turkey!)
  • 4 cups Chicken Stock or Bone Broth
  • 1 can of evaporated milk
  • 1 bay leaf
  • garlic powder, salt, pepper

Directions:

  1. In a large stock pot, saute onions, carrots, and celery in butter/oil over medium, until onions are translucent.
  2. Add in bay leaf, potatoes, corn, and stock/broth.
  3. Cook over medium/low, with the lid on the pot for about 20 minutes, or until potatoes are fork tender.
  4. Add in all remaining ingredients and simmer, stirring occasionally for 15-20 minutes.
  5. Add salt, pepper, and garlic to taste/as needed throughout the simmering.
  6. Ladle into bowls and top with cheese crisps, tortilla strips, sour cream, chives, hot sauce (your choice)
  7. Serve with bread of your choice.

Serves 6-8.

Notes:

  • This soup freezes well, and is great for potlucks!
  • If you prefer your chowder thicc, add 1/2-3/4 cup of potato flakes to the soup and stir to combine about 5 minutes before serving.
  • This Soup is naturally gluten-free.
  • To make this recipe vegan, use vegetable broth, omit butter (sub in oil), use plant-based faux chicken, like this from Sweet Earth), and use plant-based milk or cream in place of evaporated milk. I’ve heard good things about Cashew Cream.

Here are a few of my favorite cheese crisps:
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Recipe: Hot Honey Ginger Carrots!

Abby H.

This recipe is so easy and so tasty. You probably already have some (if not all) of these ingredients in your kitchen.

We get carrots in our Yasukochi Family Farms CSA box every week, and with a few extras we have hanging around in our fridge, I make these weekly.

Ingredients:

  • 1-2 lbs of carrots
  • 2 T oil of your choice, I used Yasukochi Farms Olive Oil
  • Salt and Pepper to taste
  • 3 Tablespoons Yasukochi Farms Honey
  • Pinch Ground Ginger
  • Pinch Pepper Flakes

Directions:

  1. Place a foil-lined baking sheet in a cold oven. Pre-heat to 425 degrees.
  2. While the oven and pan heat, peel and cut into spears or bite-sized pieces, and toss carrots in oil, salt, and pepper.
  3. Roast carrots in the oven for 20 minutes, stirring mid-way.
  4. Once the carrots are cooked, toss in a bowl with honey, ginger, and pepper flakes, as serve right away.

These carrots are so good. If you don’t want the heat from the pepper flakes, omit them. The honey and ginger plays nicely with the natural sweetness from the carrots.