Soup Recipe: Creamy Southwestern Chowder

4 Apr

Last Christmas, my mother-in-law put a pot of soup on the stove while we were on the road coming to visit. A wicked snowstorm had just hit central Illinois, and she wasn’t entirely sure what time of day we’d finally materialize on her doorstep. She’d clipped a soup recipe from a magazine recently and decided it would simmer away nicely until we arrived ready to eat that day.

 

Chop up plenty of green onions.

 

Lordy, was that good soup. I was thrilled she’d made too big a batch, and I proceeded, over the course of the next three days, to completely liberate her refrigerator of all the leftovers.

 

Add the green onions when meat is about 2/3 browned.

 

Ever since that snowy week, I’ve been “marinating” over how to recreate it at home, since I forgot to copy down the recipe while we were there. And after three months’ worth of thinking about it, I think I’ve nailed it. I attempted the recreation for Hubby and the kids last weekend, and am pleased to say it was pretty darn close to my memory of M-I-L’s soup. 🙂

Here’s what you’ll need:

  • 1 lb. ground beef (I used turkey in mine, and it was not quite the same. I’ll use real beef from now on.)
  • 5 green onion stalks, chopped
  • taco seasoning packet

     

    Be sure to use all of that spicy liquid in the canned Ro-Tel for extra hotness in your soup!

     

  • 2 (regular-sized) cans, undrained, of Ro-Tel (diced tomatoes with green chiles)
  • 2 (15-ounce) cans of beef broth
  • 1 (15-ounce) can of whole kernel sweet corn, undrained
  • 3/4 cup of whole milk
  • 12 ounces (1-1/2 regular containers) cream cheese, cubed

In a large pot, brown the ground beef over medium heat, adding the chopped green onions when meat is *almost* completely browned. Drain cooked meat and sprinkle the contents of a taco seasoning packet over the mixture. Stir well.

 

Reduce simmer BEFORE adding any dairy products to avoid separation or curdling.

 

Pour beef broth into the mixture; stir in the Ro-Tel and canned corn. Allow to simmer for 5 minutes before reducing heat to LOW. Add milk and cream cheese, stirring constantly until cheese is completely melted into the mixture.

(Never add dairy products to a rolling boil — they can easily separate, curd up and turn the soup grainy. Always reduce heat just before lacing with any creamy ingredients.)

 

Mmmmm…

 

Remove from heat and serve immediately. Colby cheese or additional chopped green onions make a nice garnish. Round taco chips are great for dipping.

 

I ate so many bowls of this over the weekend, I lost count. 🙂

 

Note: For a milder version of this spicy soup, you can drain the Ro-Tel and replace the can liquid with water, or just use diced tomatoes instead

 

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