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No Two Are Alike
Tuesday 8th of March 2011 08:43 AM

By Kim L. Fritzemeier

KFRM Central Kansas Reporter

Farm Wife along the Stafford/Reno County Line

There is nothing like soup. It is by nature eccentric: No two are ever alike, unless of course, you get your soup from a can.
Laurie Colwin, Author of "Home Cooking"

I'm not going to lie. Every once in awhile, I get my soup from a can. I prefer homemade tomato soup, but I have been known to open a can of Campbell's, add some milk and call it good. And it is good. You don't stay in business for 130 years otherwise.

But when the weather turns cold and dreary, it's my natural inclination to turn to homemade soup.

I'm not sure whether this latest round of winter weather today will include snow on the County Line. We seem to be on that nebulous line between a trace of snow and sleet on the weather forecasters' maps. But I hear the pitter patter of raindrops on the roof, and it's a good excuse to think soup.

And just in case you're thinking soup, too, here's a tried and true recipe. Enjoy!

Southwestern Chicken Corn Chowder
2 tbsp. butter
1 small onion, chopped
3 cups fat-free chicken broth
2 cups frozen corn
2 potatoes, peeled and cut into 1/2-inch dice
1 small red pepper, diced
1/2 cup carrot, diced
1 rib celery, diced
2 cups low fat milk
1 cup shredded cheese
13 oz. can chicken breast, drained
1/2 tsp. cumin
1/2 tsp. salt
1/2 tsp. cayenne pepper

Melt butter in stockpot. Add onion and cook until tender, about 5 minutes. Stir in chicken broth and all vegetables. Bring mixture to boil; reduce heat. Simmer, covered, for 5 minutes or until vegetables are tender. remove 2 cups of soup and puree in blender or food processor. Return to saucepan with remaining soup.

Stir in milk, cheese, chicken and seasonings. Simmer 10 minutes until desired serving temperature.


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