Feel Good Soups, Chowders and Stews
I am lucky enough to live in Far Northern California where I get 4 very different seasons and what’s better than a homemade cup of hot soup on a crisp spring evening? Maybe puppy breath…But, for me, I love to sit in an overstuffed chair, cuddled up in a warm blanket with a cup of hot soup – here are a few of my most favorite soup, chowder and stew recipes – so please make a pot of one of these favorites and enjoy!
Chicken and Rice Pot-o-Soup
1 tablespoon Canna-butter
1 medium (1/2 cup) onion, chopped
2 to 3 ribs (1 cup) celery, sliced
2 to 3 medium (1cup) carrots, coarsely chopped
1 teaspoon finely chopped fresh garlic
48 ounces (6 cups) chicken broth
1 cup water
1/2 teaspoon smoked paprika
2 cups cooked rice
2 cups cubed 1/2-inch cooked chicken
2 tablespoons chopped fresh parsley, if desired
Salt and pepper to taste
Directions
Melt canna-butter in a 4 to 6-quart saucepan over medium heat until sizzling. Add onion, celery, carrots and garlic; continue cooking for 3-5 minutes or until onions are soft. Add chicken broth, water and paprika. Continue cooking, stirring occasionally for 7-9 minutes or until mixture comes to a boil and carrots are tender. Stir in rice, chicken and parsley. Cook for 5-7 minutes or until heated through. Season with salt and pepper if desired. Serve immediately.
Chicken and Sweet Pot-ato Chowder
2 tablespoons Canna-butter
1 large (1 cup) leek, sliced
2 medium (4 cups) sweet potatoes, peeled, cut into 1/2-inch cubes
2 (14-ounces) cans chicken broth
2 teaspoons finely chopped fresh garlic
1 teaspoon dried thyme leaves
2 cups cubed cooked chicken
1/2 teaspoon paprika
2 cups Half & Half or Fat Free Half & Half
1/4 cup all-purpose flour
Salt and pepper to taste
Directions
Melt canna-butter in 4-quart saucepan; add leek. Cook over medium heat; stirring occasionally; until leek is tender (7 to 10 minutes). Add sweet potatoes, chicken broth, garlic and thyme leaves; continue cooking until mixture comes to a boil and sweet potatoes are tender (9 to 11 minutes). Stir in chicken and paprika.
Combine half & half and flour in medium bowl until smooth. Gradually add half & half mixture to potato mixture in saucepan, stirring constantly, until mixture comes to a boil and is thickened (6 to 8 minutes). Add salt and pepper, if desired.
Pot-kin Soup
1/4 cup Canna-Butter
1 small (1/4 cup) onion, chopped
1 clove garlic, finely chopped
2 teaspoons firmly packed brown sugar
1 (14.5-ounces) can chicken broth
1/2 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
1 (15-ounces) can Pure Pumpkin
1 (12-ounces) can evaporated milk
1/8 teaspoon ground cinnamon
Directions
Melt canna-butter in 3-quart saucepan until sizzling. Add onion, garlic and sugar; cook over medium heat until onion is softened (1 to 2 minutes). Add broth, water, salt and pepper; bring to a boil, stirring occasionally. Reduce heat to low; cook, stirring occasionally, for 15 minutes. Stir in pumpkin, evaporated milk and cinnamon. Cook stirring occasionally, for 5 minutes. Remove from heat. Transfer mixture to food processor bowl fitted with metal blade or 5-cup blender container (in batches, if necessary). Cover and process until smooth. Return mixture to saucepan. Serve warm.
Pot-o-Chili
1 tablespoon Canna-Butter
1 (20-ounce) package lean ground turkey
1 medium (1 cup) onion, chopped
1 small (1/2 cup) green bell pepper, chopped
1 rib (1/2 cup) celery, chopped
1 teaspoon finely chopped fresh garlic
2 (14.5-ounce) cans diced tomatoes, not drained
2 (16-ounce) cans kidney beans, not drained
1 (8-ounce) can tomato sauce
1 to 2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground red pepper
Topping
8 (3/4-ounce) slices cheddar deli cheese, cut in half diagonally
Directions
Melt canna-butter in 5-quart saucepan until sizzling; add ground turkey, onions, green pepper, celery and garlic. Cook over medium high heat, stirring occasionally, for 12-15 minutes or until meat is browned. Drain off fat. Stir in all remaining ingredients except cheese. Continue cooking for 10-12 minutes or until mixture comes to a full boil; reduce heat to low. Cook, stirring occasionally, for 30-40 minutes or until flavors are blended. Top each serving with cheese triangles.
Creamy Pot-ato Leek Soup
3 table spoons Canna-Butter
1 1/2 pounds (5 cups)
Yukon gold or russet potatoes cut into 1-inch pieces
4 medium leeks, coarsely chopped
1 teaspoon salt
1/4 teaspoon pepper
1 (32-ounces) box (4 cups) chicken broth
1 cup Half & Half
3 tablespoons chopped fresh chives
2 teaspoons prepared horseradish
Chopped fresh chives, if desired
Directions
Melt butter in 4-quart saucepan until sizzling; add potatoes, leeks, salt and pepper. Cook over medium heat, stirring occasionally, for 8-10 minutes or until leeks are softened. Add chicken broth. Increase heat to medium-high and cook for 8-10 minutes or until mixture comes to a boil. Reduce heat to low, cover and cook for 25-27 minutes or until potatoes are tender. Stir in half & half. Place 3 cups soup in 5-cup blender container or food processor bowl fitted with metal blade. Cover and blend until smooth. Pour into large serving bowl; repeat with remaining soup. Stir in 3 tablespoons chives and horseradish. Garnish with chopped fresh chives if desired.
Argentinean Beef Stew
1 table spoon Canna-Butter
3/4 pound beef top round, cut into 1-inch cubes
1 teaspoon finely chopped fresh garlic
1 medium (1/2 cup) carrot, chopped
1 small (1 1/2 cups) butternut squash, peeled, cut into 1/2-inch cubes
6 dried peaches, quartered
1 (14-ounces) can beef broth
1 (14 1/2-ounces) can stewed tomatoes
1 (7-ounces) can whole kernel corn, drained
1 teaspoon dried oregano leaves
1/2 teaspoon salt
2 tablespoons chopped fresh parsley
Directions
Melt canna-butter in 3-quart saucepan until sizzling; add beef cubes and garlic. Cook over medium-high heat, stirring occasionally, 3-4 minutes or until browned. Add all remaining ingredients except parsley. Continue cooking 3-4 minutes or until mixture comes to a boil. Reduce heat to medium. Cover and cook, stirring occasionally, for 14-16 minutes or until beef and vegetables are tender. Stir in parsley.
Originally published in Weed World Magazine Issue 104