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:
- In a large stock pot, saute onions, carrots, and celery in butter/oil over medium, until onions are translucent.
- Add in bay leaf, potatoes, corn, and stock/broth.
- Cook over medium/low, with the lid on the pot for about 20 minutes, or until potatoes are fork tender.
- Add in all remaining ingredients and simmer, stirring occasionally for 15-20 minutes.
- Add salt, pepper, and garlic to taste/as needed throughout the simmering.
- Ladle into bowls and top with cheese crisps, tortilla strips, sour cream, chives, hot sauce (your choice)
- 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:
As you are all aware, 
There are over 
Hey friends, it’s been a hot minute. Honestly, with everything going on in our lives, by the time the kids are in bed, and I’ve got all of my household reset tasks done for the night, I am too exhausted to sit down and blog.
This long holiday weekend has been chill. We swam, deep cleaned bedrooms, and did our weekly reset. We reset today, and the extra day off was really needed. Back to school hit us hard.
Dinner: I’m making sure to start our meals with lots of veggies. With the rising costs of meat, we get most of our protein from using meat as an addition to our meals, not the main component. I realize this may not work for all families, but it helps us immensely.
You know the feeling, it’s Sunday afternoon, about lunchtime, when you realize you have to go back to work tomorrow.
I refill all of our meds for the week. If you follow me on Instagram, you seen the pictures of when I post my refill shenanigans. It takes about 15 minutes, and it’s just a good way for me to make sure that we have enough for the next 10 days or so, and that everyone will start and end their day with the medicines that they need.
Change the sheets and pillowcases. This is in my opinion, the way to ensure a good sleep on Sunday nights. It is changing the sheets, and I spray the pillows with lavender “sleep spray“.
Hewes Family Fun 