When February's wind chill sends the mercury into hiding, soups,
stews and chowders are like a warm, comfortable blanket.
Make double (or triple!) batches to put into serving-size
containers and have them at the ready in the freezer. Just pop them
into the microwave for a quick-as-fast-food meal without the
Here are a few favorites perfect for freezing.
Besides her two favorite jobs of wife and mom, Michelle Ann
Anderson is a freelance writer who enjoys writing cookbooks and
sharing her love of food.
Southwest-Style Corn Chowder with Tortillas
This meatless chowder is creamy and filling. Adjust the amount of
heat for your family's preference.
Step 1: Sweat the onions and corn
Heat the butter and 1 Tbsp. olive oil in a soup pot over medium
heat. Add the onion, corn, garlic and cumin. Cook until the onion
is soft, about 8 to 10 minutes.
Step 2: Cook the flour
Sprinkle flour over the onion and corn; stir, cooking until flour
is golden, 5-7 minutes.
Step 3: Make the soup
Pour in the vegetable stock and potatoes; stirring well to
combine. Be sure to stir in all the brown bits from the bottom of
the pot. Bring to a boil; continue to boil for about five minutes,
stirring frequently. Reduce heat to low; simmer for 30 minutes.
Stir in the half and half. Season with salt, pepper and Tabasco;
heat until just warm.
Step 4: Finish and serve
Stir in the cilantro. Ladle the soup into bowls and garnish with
Chuck Wagon Three Bean Chili
1 tsp. kosher salt
3/4 tsp. ground black pepper
1 Tbsp. granulated sugar
Several drops jalapeno Tabasco
Step 1: Brown meat
In a large pot, heat oil over medium high heat. Break up beef into
pot. Cook, stirring often, until meat is no longer pink.
Step 2: Add vegetables
Add onion and garlic to the browned meat. Stirring occasionally,
cook until onions are translucent, about 5 minutes.
Step 3: Finish
Add chilies, kidney, white and black beans and their juices,
tomatoes, chili powder, salt, pepper, sugar and Tabasco to the pot;
stir until well combined.
Step 4: Simmer
Reduce heat to low; simmer for 30 minutes. Serve while hot.
This hearty Midwestern classic is full of beef and vegetables.
Complete the meal by adding a tossed salad and a dinner roll.
Step 1: Dredge meat
Put stew meat, flour, garlic powder, paprika, salt and pepper in a
large zip-top bag; seal bag. Shake bag to coat meat with flour and
Step 2: Brown meat
Heat oil in a large stock pot over medium-high heat. Carefully
place seasoned meat in pot. Cook until well browned, turning as
needed to brown evenly.
Step 3: Add vegetables
Place onion, carrots, potatoes, tomatoes and bay leaf into the
pot. Add enough water to just cover the meat and vegetables. Stir
Step 4: Simmer
Reduce heat to medium; simmer stew for two to three hours or until
meat is tender. Remove bay leaf and serve.
See more of Michelle's stories here.
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