Warm Up!

A hot bowl of soup is the ultimate comfort food during the winter months.

Chef Kelsey Nixon shows us some delicious recipes to keep warm this season!

Keep reading…


Roasted Corn and Potato Chowder
Serves 6 to 8
Prep time: 15 minutes
Cook time: 1 hr. 15 minutes

5 ears fresh corn, shucked
1 pound red potatoes, cut into 1/2-inch cubes
Extra-virgin olive oil
Kosher salt and cracked black pepper
2 leeks, chopped
1 poblano pepper, chopped
1 teaspoon fresh thyme leaves
1 quart low-sodium chicken broth
3 cups heavy cream
3 scallions, finely chopped
1/8 teaspoon cayenne pepper
1/4 cup finely chopped red onion, for garnish
1/2 avocado, chopped, for garnish

Preheat the oven to 400º F. Put a rack in the upper half of the oven.

Put the corn and potatoes on large baking sheet. Drizzle liberally with olive oil and season with salt and pepper. Roast for 30 minutes, turning the corn as needed until the corn’s kernels are plump and flipping the potatoes once. Turn the oven to broil and broil until the corn and potatoes start to color and turn light brown, 3 to 5 minutes. Remove the pan from the oven and let cool.

Meanwhile, heat 1 tablespoon olive oil in a large heavy pot set over medium heat. Add the leeks, poblano, and thyme. Season lightly with salt and pepper and cook, stirring occasionally, until the vegetables have softened and are fragrant, about 10 minutes.

Cut the corn off of each cob, reserving ½ cup corn for garnish; reserve the cobs. Transfer the remaining corn kernels to the pot of vegetables. Stir in the roasted potatoes. Add the chicken broth, cream, and reserved cobs, and bring to a simmer. Cook until chowder starts to thicken, 30 minutes. Remove the cobs and stir in scallions, cayenne, and season to taste with salt and pepper.

To serve, ladle the soup into serving bowls and garnish with the reserved roasted corn, red onion, and avocado. The soup will keep in an airtight container in the refrigerator for up to 2 days.


French Onion Soup
Serves 4 to 6
Prep time: 15 minutes
Cook time: 1 hr. 15 minutes

1/2 cup (1 stick) unsalted butter
2 pounds yellow onions (about 6 medium), halved and thinly sliced lengthwise
8 to 10 sprigs fresh thyme
1 teaspoon kosher salt, plus more for seasoning
1 teaspoon freshly ground black pepper, plus more as necessary
1 tablespoon flour
1 cup dry white wine
4 cups beef stock or low-sodium beef broth
2 cups chicken stock or low-sodium chicken broth
1 1/2 cups cubed ciabatta bread
3 cups grated Gruyere cheese

In a large heavy-bottom pot, melt the butter over low heat. Add the sliced onions, thyme, salt, and pepper and continue to cook, stirring occasionally until the onions become a deep golden brown and very soft, about 30 minutes.

Add the flour and cook for 1 to 2 minutes. Add the white wine and scrape up any dry bits on the bottom of the pan, increasing the heat to a boil for 2 to 3 minutes. Add the beef stock, and the chicken stock, and allow the soup to simmer for an additional 30 minutes as the flavors develop. Season the soup generously with salt, and pepper, to taste.

Preheat the oven to broil, or turn on the broiler. Arrange the ciabatta cubes on a baking sheet and toast until crispy, about 3 to 5 minutes.

Remove the thyme sprigs and pour the soup into 4 to 6 oven-safe crocks or bowls. Top with the toasted ciabatta cubes and a generous amount of grated Gruyere.

Place the crocks or bowls under the broiler for 3 to 5 minutes, or until the cheese is melted and begins to brown.