This hearty chowder is full of great MIO ingredients, like Mountain View Meat Company Polish Sausage, Hiland Half and Half and Scissortail Farms herbs. Serve it with a loaf of crusty bread.
Author:Krush Digital
Ingredients
2 packages Mountain View Polish Sausage
2 cups diced white onion
4 cups red potatoes, diced
1 cup diced celery
4 cups chicken broth
2 cans (14.75 oz each) cream-style corn
1 pint Hiland Half-and-Half
1/2 cup Scissortail Farms freshly chopped parsley
1 teaspoon Head Country Championship Seasoning
1/2 teaspoon dried dill
Salt and freshly ground black pepper, to taste
Slurry, to thicken: 2 teaspoons cornstarch, dissolved in water, optional. Slice Polish Sausage in half lengthwise, then cut into 1/2 inch slices. In a large stockpot, lightly brown sausage and onions. Add diced potatoes, celery, and chicken broth; simmer until potatoes are just tender. Stir in corn, half-and-half, parsley, dill, Head Country, salt and pepper to taste; simmer until heated through, about 10 minutes. Thicken if desired, using a slurry, then enjoy!
Tip: To thicken any soup, stew, chowder, or gravy, a slurry is all you need! I like to use cornstarch since it will thicken almost instantly. Combine one part cornstarch to two parts cool liquid, such as water or broth; mix well to dissolve any lumps. Slowly add the parts cool liquid, such as water or broth; mix well to dissolve any lumps. Slowly add the slurry to the simmering liquid, stirring constantly. Start with a few tablespoons of the slurry, and proceed with a bit more at a time, until the desired thickness is achieved.
Our Super Bowl Taco Soup couldn’t be simpler to make. It’s the kind of recipe even picky eaters will like. Put a couple of jars of Ace in the Bowl salsa on your grocery list. You’ll want one for chips and dip, and the other for this great soup. Set out limes and avocado to add new notes of flavor to this great dish.
Author:Krush Digital
Ingredients
1 lb ground beef
1 onion, chopped
1 package ranch dressing mix
1 package taco seasoning mix
1(16-ounce) can pinto beans
1(16-ounce) can chili beans
1(16-ounce) package frozen whole kernel corn
1 jar Ace In The Bowl Salsa
3-4 cups water
1 lime, sliced
Tortilla chips
1 avocado, diced
Brown ground beef and onion in a Dutch oven or soup pot. Drain grease, then return beef and onions to pot
Add ranch dressing mix and taco seasoning, mixing well. Add the beans and corn. Add salsa and water. Bring to a boil, and let simmer for 30 minutes.
Serve over tortilla chips, and top with diced avocado and lime.
This twist on turkey tetrazzini is perfect for turkey leftovers, and it makes enough to serve a crowd. This is a good recipe to remember for the day after Thanksgiving.
Author:Krush Digital
Ingredients
2 tablespoons olive oil
1 cups large onion, diced
1 1/2 cups chopped carrots
1/2 cup chopped celery
1(8-ounce) package J-M Mushrooms, sliced
2 tablespoons Braums Salted Butter
1 tablespoon Shawnee Mills Flour
8 cups chicken or turkey broth
3 cups cooked turkey, shredded
6 ounce Della Terra Campanella Pasta
1 cups frozen peas
1 cup Braums Heavy Whippping Cream
Saute onion, carrots and celery in olive oil in a large stock pot for 2-3 minutes. Add the mushrooms, and saute until brown. Reduce the heat to medium. Add chicken broth and bring to a gentle simmer.
Place the butter and flour in a small bowl. Using a fork, mash them together to form a paste. Add the butter and flour mixture to the broth, gently whisking until it thickens slightly.
Add the turkey and pasta, and cook simmering until the noodles are al dente.
Add the peas, and when the tetrazzini returns to a simmer add the heavy cream to finish.
This healthy and hearty soup will warm you from the inside out.
Author:Krush Digital
Ingredients
3 tablespoons olive oil
1 onion, chopped
4 cloves garlic, crushed
1 serrano pepper, sliced thin
2 tablespoons minced ginger
1 tablespoon Suans Scotch Bonnet Onion Preserves
1/2 teaspoon Daddy Hinkles Cumin and Oregano seasoning mix
2 carrots, sliced
2 Triple S Farms Sweet Potatoes, cut into 1-inch pieces
2 lbs chicken thighs or breasts
6 cups chicken or vegetable broth
1/2 cup quinoa
In a large pot, heat olive oil over medium heat. To the hot oil, add the onion, garlic, serrano pepper, ginger, onion preserves and Daddy Hinkles seasoning. Cook, stirring constantly for 3-5 minutes or until onion is tender.
Add carrots and potatoes, stirring to coat with onion mixture. Add chicken to pot. Add chicken broth, and bring to a boil. Turn down to a simmer and cook 45 minutes to 1 hour, or until chicken is cooked through and potatoes are done.
Remove chicken from pot, and shred with two forks. Return to soup, and stir. Turn heat to low to keep warm.
In a small saucepan, cook 1/2 cup quinoa according to package directions. Place quinoa in bowls, and pour soup over the top for each serving.
