Monty

Crab & Corn Chowder

Ingredients

  • 3 slices bacon
  • 1 large leek
  • 1/2 cup dry white wine
  • 2 cups chicken stock
  • 2 cups water
  • 1 cup frozen corn
  • 12 ounces red thin-skinned potatoes scrubbed and cut into 1/2-inch chunks
  • 1/2 teaspoon salt
  • 1/4 cup whipping cream
  • 8 ounces Dungeness crab meat, cooked and shelled

Instructions

  1. In a 4- to 6-quart pan over medium-high heat, cook bacon, chopped, until fat starts to render.
  2. Add white part of leek, halved, rinsed, and thinly sliced; stir until limp.
  3. Add wine and boil until almost evaporated.
  4. Add chicken stock, water, corn, potatoes, and salt.
  5. Bring to a boil, then reduce heat and simmer until potatoes are tender when pierced, about 10 minutes.
  6. Stir whipping cream into chowder.
  7. Add Dungeness crab; cover and cook until heated through, stirring as little as possible to keep crab intact.

Serve with cilantro purée.

Adapted from Sunset Magazine.

Monty

Slow-Cooker Chicken Tortilla Soup

Ingredients

For the Soup

  • 1 lb. boneless skinless chicken thighs
  • 1 15-oz. can black beans, rinsed
  • 1 cup frozen corn
  • 1 white onion, diced
  • 1 serrano or jalapeño seeded & diced (or more to taste)
  • 1 15-oz. can diced tomatoes (pref. fire-roasted)
  • 1/4 cup freshly chopped cilantro, plus more for garnish
  • 3 cloves garlic, minced
  • 1 tbsp. cumin
  • 1 tbsp. chili powder
  • 1 tsp. kosher salt
  • 2 cups chicken broth

For Serving

  • Shredded Monterey jack cheese
  • Tortilla chips
  • Sliced avocado, for serving
  • Sour cream, for serving
  • Lime wedges, for serving

Instructions

  1. In a large slow cooker, combine chicken, black beans, corn, peppers, onion, fire-roasted tomatoes, cilantro, garlic, cumin, chili powder, salt, and chicken broth.
  2. Cover and cook on low until chicken is cooked and falling apart, 5 to 6 hours.
  3. Shred chicken with a fork & return to slow-cooker.
  4. Serve with cheese, sour cream, tortilla chips, avocado & cilantro.

Adapted from Delish.

Monty

Cabbage Soup

Prep time: 15 minutes
Cook time: 35 minutes
Yield: Serves 4

Ingredients

  • 2 teaspoons olive oil
  • 1 teaspoon butter
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon ground cumin
  • 1 tablespoon paprika
  • 1 medium onion, chopped (about 1 1/4 cups)
  • 1 small – 1/2 large green cabbage (about 4 to 5 cups, packed, 1/4-inch wide sliced)
  • 1/2 teaspoon to 1 teaspoon salt (more or less depending on the saltiness of your stock)
  • 1 15-ounce can whole peeled tomatoes
  • 4 cups chicken stock
  • Freshly ground black pepper

Instructions

  1. Sauté onions and spices: Heat olive oil and butter in a 4-quart, thick bottomed pot on medium heat. Add the chopped onion and stir in the ground spices. Cook until the onions have softened, about 5 minutes.
  2. Add cabbage and tomatoes: Add the sliced cabbage to the pot and stir to mix the cabbage with the onions. If you are using unsalted stock, sprinkle the cabbage with 1/2 teaspoon of salt. Add the canned whole tomatoes, with their juices, to the pot. Stir to combine.
  3. Add stock, simmer till done: Add chicken stock to the pot. Bring to a simmer and taste for salt. Add more salt to taste. Lower the heat and cover the pot. Let simmer for 20 to 25 minutes or until the cabbage is thoroughly cooked.
  4. Sprinkle with freshly ground black pepper to serve.

Adapted from Simply Recipes.