Hot soup for a cold night, this Chicken and Corn Chowder recipe from Bon Appetit via epicurious.  

We subbed half-and-half for heavy cream and loaded up on the potatoes, but otherwise went with the recipe…it tastes so delicious for a cozy night in, away from the howling winds!

• 10 bacon slices, chopped

• 2 tablespoons (1/4 stick) butter

• 3 medium onions, chopped

• 2 cups chopped red bell peppers (about 2 large)

• 1/4 cup all purpose flour

• 9 cups low-salt chicken broth

• 4 cups 1/2-inch cubes peeled seeded butternut squash (cut from one 1 3/4-pound squash)

• 1 1/2 pounds russet potatoes, peeled, cut into 1/2-inch cubes

• 1 1/2 tablespoons chopped fresh thyme

• 2 16-ounce bags frozen corn kernels

• 1 cup whipping cream

• 4 cups diced skinned roast chicken

• 2 cups chopped green onions

• 1/2 cup plus 2 tablespoons chopped fresh cilantro

preparation

Cook bacon in large pot over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain.

Pour off all but 1/4 cup drippings from pot. Add butter to pot; melt over medium-high heat. Add onions and 1 cup bell peppers. Sauté until onions are soft, about 10 minutes. Add flour; stir 2 minutes. Mix in broth, then squash, potatoes, and thyme; bring to boil. Reduce heat to medium-low; simmer uncovered until squash and potatoes are tender, about 12 minutes. Add corn, cream, and 1 cup bell peppers. Simmer until corn is tender, about 10 minutes. (Can be made 1 day ahead. Cool. Chill uncovered until cold, then cover and keep chilled. Bring to simmer before continuing.) Add chicken, 1 cup green onions, and 1/2 cup cilantro; simmer 5 minutes. Season with salt and pepper.

Ladle chowder into bowls; sprinkle with remaining 1 cup green onions and 2 tablespoons cilantro.

Cozy night in tonight, with one of our favorite recipes, this creamy leek soup.

The final product of our Christmas Eve French Onion Soup.

(The onions ended up taking nearly four hours to caramelize, so perhaps Doree Greenspan was wrong in saying there’s no such thing as too low a stovetop setting).

After another hour or so of stirring over low heat, these onions will be French Onion Soup. (Recipe out of Dorie Greenspan’s “From My French Table”).

As it gets colder outside, this white bean and kale soup will warm you up.  Liz made it last night, and it was delicious! 

Kale and White Bean Soup 

(From Gourmet, via Epicurious)

• 1 lb dried white beans such as Great Northern, cannellini, or navy
• 2 onions, coarsely chopped
• 2 tablespoons olive oil
• 4 garlic cloves, finely chopped
• 5 cups chicken broth
• 2 qt water
• 1 (3- by 2-inch) piece Parmigiano-Reggiano rind
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 1 bay leaf (not California)
• 1 teaspoon finely chopped fresh rosemary
• 1 lb smoked sausage such as kielbasa (optional), sliced crosswise 1/4 inch thick
• 8 carrots, halved lengthwise and cut crosswise into 1/2-inch pieces
• 1 lb kale (preferably lacinato), stems and center ribs discarded and leaves coarsely chopped

Cover beans with water by 2 inches in a pot and bring to a boil. Remove from heat and let stand, uncovered, 1 hour. Drain beans in a colander and rinse.

Cook onions in oil in an 8-quart pot over moderately low heat, stirring occasionally, until softened, 4 to 5 minutes. Add garlic and cook, stirring, 1 minute. Add beans, broth, 1 quart water, cheese rind, salt, pepper, bay leaf, and rosemary and simmer, uncovered, until beans are just tender, about 50 minutes.

While soup is simmering, brown sausage (if using) in batches in a heavy skillet over moderate heat, turning, then transfer to paper towels to drain.

Stir carrots into soup and simmer 5 minutes. Stir in kale, sausage, and remaining quart water and simmer, uncovered, stirring occasionally, until kale is tender, 12 to 15 minutes. Season soup with salt and pepper.

Cooks’notes: •Soup is best if made 1 or 2 days ahead. Cool completely, uncovered, then chill, covered. Thin with water if necessary.

Read More http://www.epicurious.com/recipes/food/views/Kale-and-White-Bean-Soup-106153#ixzz1bu3gElit

Last night’s dinner, part 1: a salad from Kelly, and white bean, sausage and kale soup (6 ingredients, 30 minutes, easy as pie — we sub in italian sausage for the linguica, but it requires adding a bit of extra salt for flavor at the end).

Sausage and Bean Soup (Gourmet, via epicurious):

1 tablespoon olive oil

6 ounces kielbasa or linguiça sausage, cut into thin rounds

1 medium onion, chopped

2 3/4 cups canned low-salt chicken broth

1/2 large bunch kale, stems cut away, leaves thinly sliced

1 15-ounce can small white beans, drained

3/4 cup dry white wine

Heat oil in heavy large saucepan over medium heat. Add sausage and onion; Sauté until onion is tender, about 6 minutes. Add broth and kale; bring to boil. Reduce heat to medium-low; simmer uncovered 10 minutes. Add beans and wine. Cook until kale is tender, about 10 minutes. Season with salt and pepper.

Read More http://www.epicurious.com/recipes/food/views/Sausage-and-Bean-Soup-104148#ixzz1HprW5EjH

Butternut Squash and Apple Soup: a cozy Autumn meal:

Liz and I made this for dinner this week, and it makes for a warm, intriguing taste, perfect with some crusty bread, like the kind Alyssa delivered to us from The Cheese Shoppe in Williamsburg, VA! 

The original recipe is from Bon Appetit, and our revisions are in italics.

• 2 tablespoons (1/4 stick) butter
• 1 large onion, chopped (we used medium)
• 1/2 teaspoon ground nutmeg (we doubled the nutmeg and added cinnamon and curry powder, too)
• 4 1/4 pounds butternut squash, peeled, seeded, cut into 1-inch cubes
• 4 1/4 cups (or more) vegetable broth (chicken broth also works well)
• 1 Gala apple, peeled, cored, diced (can double this in lieu of apple juice)
• 1/2 cup apple juice
• Light sour cream
• Chopped fresh chives

preparation

Melt butter in large pot over medium-high heat. Add onion and nutmeg; sauté until onion begins to brown, about 5 minutes. Add squash, 4 1/4 cups broth, apple, and apple juice. Bring to boil; reduce heat and simmer uncovered until squash and apple are tender, about 30 minutes. Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper.

Bring soup to simmer, thinning with more broth if desired. Ladle soup into bowls. Garnish with sour cream and chives.

Read More http://www.epicurious.com/recipes/food/views/Butternut-Squash-and-Apple-Soup-108605#ixzz131GUQPL0

Buster Bluth, on Soup:

Oh, I love soup. If the only thing I could do was lay in bed and eat soup, I’d be happy. I wouldn’t even have to taste it. I could just take it through a tube. That would actually be better ‘cause I wouldn’t even burn my mouth…. Never let me die.  

(via sparkleneelysparkle)