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Hearty winter soups to welcome the new year

One hearty meal I like to make on a blustery winter day is a pot of piping hot soup. There’s hardly a time of day or year when a bowl of soup isn’t welcomed. And, of course, a winter’s day is somehow less chilly with a steaming bowl of soup or chowder on the table. One day last week I made a pot of White Chili using skinless chicken breasts. You add sour cream and whipping cream right before serving and top each bowl with shredded cheddar cheese. Delicious!!

White Chili and Chicken

1 pound skinless chicken breasts, cut into 1/2 inch


Medium onion (chopped)

1 1/2 teaspoon garlic powder

1 tablespoon vegetable oil

2 cans (15 1/2 oz.) great northern beans, rinsed

and drained

14 1/2 ounce can chicken broth

1 4 oz. can chopped green chilies

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon pepper

1/4 teaspoon cayenne pepper

1 cup sour cream

1/2 cup heavy whipping cream

In a large saucepan, saute’ chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chilies and seasoning. Bring to a boil. Reduce heat, simmer, uncovered for 30 minutes. Remove from the heat. Stir in sour cream and heavy whipping cream. Garnish with shredded cheese if desired.

Corn Chowder

6 slices bacon, diced

1/2 cup chopped onion

2 cups diced peeled potatoes

2 10 ounce pkgs frozen corn

16 ounce can cream style corn

1 tablespoon sugar

1 teaspoon Worcestershire sauce

1 teaspoon seasoned salt

1/4 teaspoon pepper

Brown bacon in skillet until crisp. Remove bacon and reserve drippings. Add onions and potatoes to skillet and saute’ five minutes in the bacon drippings. Drain. Combine all ingredients in slow cooker. Mix well. Cover and cook on low for 6-7 hours.

Crock Pot Tacos

2 pounds ground beef

2 tablespoons garlic

1 cup chopped onion

3 tablespoons chili powder

1 teaspoon oregano

1 teaspoon cumin

12 ounce can tomato paste

1 tablespoon pepper

4 beef bouillon cubes

4 cups water

1 can kidney beans, undrained

Brown ground beef, garlic and onion; drain. Add chili powder, oregano,

cumin, tomato paste, pepper, beef bouillon cubes, water, and kidney beans.

Simmer 90 minutes in a crockpot covered on high. Simmer 30 more minutes on

low heat with cover partially off. Serve on Frito corn chips, with lettuce,

tomatoes, sour cream and cheese.

GARY’S TIP: To add a little extra zip to beef stew, stir in a little bit of barbecue sauce.

FOOD FOR THOUGHT: One way to make your old car sound better is to price a new one.