Quick and easy soups for a busy household

Indy Style

Warm up your family this wintry season with TWO quick and easy soup recipes! Eat Drink Indy’s Jolene Ketzenberger is in our kitchen with the yummy details:

Cheesy Broccoli Soup
Makes 4 servings

2 tablespoons minced onion
1 tablespoon butter
1 12-ounce jar chicken gravy, such as Heinz brand
1 1/4 cups milk
10-ounce package frozen chopped broccoli, cooked and drained
1 cup shredded cheese, such as Swiss or cheddar
Salt and pepper to taste

In a 2-quart saucepan, sauté onion in butter until tender. Stir in gravy, milk and broccoli; heat slowly, stirring occasionally. Add cheese, salt and pepper; heat until cheese is melted, stirring frequently.

Adapted from Great American Favorite Brand Name Cookbook (Publications International Ltd.)

Creamy Corn Chowder
Makes 6 servings

6 slices bacon, cut in 1/2-inch pieces
1/2 cup chopped onion
1/3 cup finely chopped green pepper
2 17-ounce cans cream-style corn
3 1/2 cups chicken broth
1/8 teaspoon ground black pepper
1/2 cup heavy cream or half and half (optional)

In a large saucepan over medium-high heat, cook bacon until crisp; remove bacon, drain and crumble. Pour off all but 2 tablespoons drippings. In same pan, cook onion and green pepper 2 to 3 minutes. Add corn, chicken broth and pepper. Bring to a boil; reduce heat. Cover and simmer about 10 minutes. Add cream if using; stir until heated through. Serve garnished with bacon.

Adapted from Great American Favorite Brand Name Cookbook (Publications International Ltd.)

Since it’s so cold, how about a couple of soups that are quick and easy enough to make on a weeknight? (and during an Indy Style segment!) If that works, I think they’ll be Creamy Corn Chowder and Cheesy Broccoli Soup.

To learn more, visit www.eatdrinkindy.com.

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