Chicken & Corn Chowder
2 tablespoons butter
1/4 cup chopped onion
1/4 cup chopped celery
1 jalapeño pepper, seeded and minced
2 tablespoons all-purpose flour
3 cups 2% reduced-fat milk
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breast halves)
1 1/2 cups fresh or frozen corn kernels (about 3 ears)
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1 (14 3/4-ounce) can cream-style corn
• Melt the butter in a large Dutch oven over medium heat. Add onion, celery, and jalapeño; cook for 3 minutes or until tender, stirring frequently. Add flour; cook 1 minute, stirring constantly. Stir in milk and remaining ingredients. Bring to a boil; cook until thick (about 5 minutes).
Creamy Broccoli Soup
1 tablespoon olive oil
1 small onion, diced
1 carrot, shredded
1 medium potato, peeled and diced
1 10 oz package frozen chopped broccoli (thawed)
3 cups vegetable broth
1 cup skim milk
1.5 cups nonfat, plain yogurt
• On the stove, heat oil in soup pot over medium heat. Add onion and carrot, and cook for 5 minutes.
• Add potato and broccoli, stir well, then add broth. Bring to a boil, lower heat, cover, and simmer for 20 minutes. Remove from heat, stir, and let cool for 5 minutes.
• Stir in milk and yogurt. With an immersion blender, puree until smooth. Reheat soup and serve. Optional to top with cheddar cheese.
When planning your vacation to Coastal Virginia, make sure to book your stay at Colonial Gardens Bed & Breakfast for the same warm fuzzy feelings as these soup recipes give you.