Winners and….Soup Season is On!

Good Friday Morning Everyone! Thanks for another great turnout for the giveaway. 554 of you made in by the deadline and let me tell you, most of you are eating some awesome dinners. I was jealous! I really enjoyed reading all of your comments, it’s fun to see what everyone is eating. Ok, onto our 3 winners that were chosen by

Abes and Stace said…We had Chicken and Asparagus sauce over brown rice. Ohhh I hope I win!

Rebecca McNair said…Lucky me I didn’t have to think of something to fix last night! We had our trunk or treat halloween party and there was a chili cook off. I had the best tasting chili ever! It was kind of sweet with shredded beef in it instead of groung hamburger. It would have tasted great in a burrito! Yum Yum!!! I can’t wait to make it myself.

Brandon and Melani said…I had a Healthy Choice cheese pizza. I have some baby weight to lose…oh who am I kidding, my baby is 18 months old

Winners, please Email me ASAP with your Address and I’ll have your package sent out. Thanks and Congrats!!


Classic Hearty Corn Chowder

Now, onto the soup. I have been antsy to start making soup for a while now and finally got started. This corn chowder is creamy and chock full of vegetables. For my boys, I crumbled up some saltine crackers in their bowls and they were all over it. No complaints, yeah! Serve with some rolls and find yourself in heaven! Now, I didn’t put the poblano cream in my boys soup, but give it a try, it makes for a great topping. It’s actually not as spicy as I thought it would be. Enjoy!

Classic Hearty Corn Chowder

3 Tablespoons extra virgin olive oil

1 large onion, diced

3 stalks celery, diced

4 large carrots, diced

1 large fennel bulb, thinly sliced

2 cloves garlic, minced

½ lb diced ham

10 fresh ears of corn, kernels removed and placed into bowl (or a 2lb bag of frozen corn)

3 14 oz cans chicken broth

8 oz sour cream

1 cup half and half

Roasted Poblano Cream

1 Roasted poblano pepper

½ Cup sour cream

1. Place olive oil into a large dutch oven over medium heat. When hot, add onion, celery, carrots and fennel. Cook and stir for 10-12 minutes or until vegetables are softened. Stir in garlic and ham until combined. Place half of the corn into a food processor and mix until nearly smooth. Pour mixture into pot with whole kernels. Stir in chicken broth, sour cream and half and half. Reduce heat to low. Season with salt, pepper and garlic seasoning according to taste. Simmer on low until ready to serve. Garnish with cilantro leaves and Roasted Poblano cream if desired.

Roasted Poblano Cream

1. Place poblano pepper under oven’s broiler on a baking sheet or foil. Broil for 15-20 minutes, flipping half way through or until blackened on all sides. Transfer to a brown lunch sack and fold top down to trap steam inside. After about 10 minutes, remove peppers and peel the blackened skin away. Chop the roasted poblano and stir into sour cream. Place a dollop on top of soup if desired.


Hearty Spinach Artichoke Chicken Soup

This soup below was so good. It is not photogenic whatsoever, but it makes up for it in taste, trust me. If you like artichokes, you will go nuts for this one. It is hearty, chunky and flat out delicious. Would you believe my boys even ate it. Again, I crumbled up saltine crackers in theirs, and they went to town. Just chop up the chunkier vegetables with the spoon and it all blends together. They’ll see the pasta and think it’s cool! I have to say thank you to Andrew Weiss from AJ Gourmet for sending me a box full of awesome products from his website. Do check it out. I used his Roasted Artichoke Hearts that were to die for!

Hearty Spinach Artichoke Chicken Soup

3 Tablespoons extra virgin olive oil

1 large onion, finely diced

1 anaheim chili, diced

3 stalks celery, diced

4 carrots, peeled, diced

4 Cups fresh baby spinach leaves, chopped

3 cloves fresh garlic, minced

2 large boneless skinless chicken breasts, cubed

1 teaspoon salt

½ teaspoon fresh ground pepper

¼ teaspoon Lawry’s garlic seasoning

12 oz jar Roasted or regular Artichoke hearts, undrained

3 14 oz cans chicken broth

½ lb dry small pasta of choice, I used Barilla’s fiori

1. Heat oil in a large dutch oven over medium heat. Saute onion, chili, celery and carrots for 5-8 minutes or until fork tender. Stir in spinach and garlic; cook for an additional 3 minutes or until spinach is wilted down. Add cubed chicken; season with salt, pepper and garlic seasoning. Cook and stir for 5 minutes, or until cooked through. Stir in artichoke hearts then pour in chicken broth and increase heat to medium high. Once soup comes to a low boil add pasta and cook for 7-10 minutes or until al dente. Reduce heat to low and serve.

Have a Great Weekend Everyone!! Let’s all eat Soup! There’s much more to come!

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41 Responses
  1. Jeni

    Hello fellow food blogger…I think these soups are winners! Soup is in season and I’ll have to try some. Thanks for sharing. I hope you visit me at Mahlzeit!

  2. hot garlic

    Did I seriously miss another give-away?? What the?? Sometimes I lose track of time, I’m so sad now.

    These soups are beautiful. I love the little flower in the Spinach Artichoke one!

  3. Katherine Aucoin

    Your soups look so delicious! I am a soup lover and will have to try these. Congrats to the prize winners!

  4. Dawn

    I am definitely trying that pablano cream. Love that. Where did you come up with that one?
    I’ve been itching to make soup too.

  5. Laurie

    I love soup and have been making it alot myself. Both yours look delicious! Congrats on the award from Zesty. I can certainly see why he chose your blog. It’s great!

  6. carol

    Congratulations to the winners!

    Nothing like homemade soup to warm you up from the inside out. These looks SO good! We love soup pretty much all year round too…it just has to be COLD soup when it’s 95 degrees with high humidity!!! Don’t think we’ll be seeing that any time soon here! 🙂

  7. Mary Ann

    Jenny, these soups look great! Definitely perfect for this time of year. Thanks for some great ideas and Have a good weekend!

  8. Culinarywannabe

    Loving the spinach and artichoke soup! I still have another hour before our dinner reservations and I am absolutely dying over your soups!! 🙂

  9. Bridgett

    I wish it were cooler here to keep making soups! I am definitely ready for some and I am loving the corn chowder. Hubby won’t touch it, but that won’t stop me from trying it!

  10. HoneyB

    Congrats to the winners!

    This is so funny! I made a Mushroom and Potato soup last night and the post is scheduled to go up shortly after midnight tonight! Another girl whose blog I check everyday had a pumpkin bread post today and I had one too!

  11. Emiline

    I like the pasta in the soup. It looks like honeycomb (the cereal).

    Both soups look delicious…hard for me to pick a favorite. I do like corn chowdah though.

  12. Pam

    Both soups look and sound amazing but that corn chowder is making me drool. I love the roasted poblano cream on top.

  13. Michele

    It was definitely a great week for corn chowder! I can’t get enough soup in the cool weather. I love how it warms you up. 🙂

  14. Live.Love.Eat

    Both soups look great but especially the chowder. You’re so lucky your boys eat that soup. My 5yo wouldn’t touch it.

  15. Jenny

    Thanks Mary,
    Isn’t soup season the best?!

    Thanks Aggie,
    I love soup time, even when it’s hot still in AZ!

    Wow Sara,
    It’s hard to believe that parts of AZ get so cold!

    Hi Lisa,
    Rainy weather is perfect for soup!

    Thanks Lucy, bring on the soup!

    Thanks Maria,
    Me too!

    I agree Helene, the perfect comfort food!

    Alexandra’s Kitchen,
    I have been loving fennel these days, it really adds that little something extra for sure!

    Me too Deborah!

  16. Sara

    Both soups look fabulous! It’s getting chilly up here in Prescott…it was 29 degrees when I woke up yesterday. So, soups will definately be on our menu soon.

  17. Aggie

    Congtrats to the winners!

    Your soups all look so delicious! I’ve been in the soup mood lately, they are such an easy meal to make and can be so healthy too.

  18. Jenny

    Hi Priscilla,
    Have fun with the goodies!

    Thanks Candy,
    You too!

    Below 40 Patsy? Yikes, makes me glad I live in sunny AZ! However, cold weather is so great to have soup!

    Hi Morgan,
    It is equal to a 2lb bag of frozen corn. I’ll go add that to the recipe, I’m sure others will do the same. Thanks!

  19. Morgan

    They look so good. I really love soup. When the weather finally cools off (or I just tell myself it has here in AZ) we have soup once a week.

    About the corn chowder…about how many cups of corn does 10 corn ears equal out to? To save time (and probably money) I will most likely be using frozen corn.

  20. *Priscilla*

    those soups look soo good! i love artichokes. congrats to the winners…allison contacted me jenny and she is sending me some stuff out..yeah!:)

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