### Super Bowl Party Recipes: Three Must-Try Dishes

Food writer and culinary creator Jamie Preuss teamed up with KARE 11 Saturday to share a selection of her preferred soup recipes as the Super Bowl approaches, prompting the consideration of converting appetizers into hearty soup meals.

Recipe: Traditional Beer Cheese Soup

(Serves 8)

Ingredients

• 3 pieces of bacon, diced
• 1 small onion, chopped
• 1 poblano pepper, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves of garlic, minced
• ¹⁄₄ tablespoon of flour
• 2 cups of chicken broth
• 12 ounces of lager beer
• 1 teaspoon of smoked paprika
• 1 teaspoon of salt
• 2 teaspoons of Worcestershire sauce
• 2 ¹⁄₂ cups of shredded sharp cheddar cheese (preferably freshly shredded)
• 1 ¹⁄₂ cups of shredded white cheddar (preferably freshly shredded)
• 2 cups of whole milk
• Cooked and crumbled bacon, chopped green onions, shredded cheese, and corn nuts for garnish

Instructions

• In a large Dutch oven over medium heat, cook the diced bacon until the fat is rendered.
• Add the onion, celery, carrots, and poblano pepper, sautéing for approximately 5 minutes. Incorporate the garlic and sauté for an additional minute.
• Sprinkle in the flour, then slowly pour in the chicken broth and beer. Add the smoked paprika, salt, and Worcestershire sauce, stirring thoroughly. Cover and simmer for about 20 minutes.
• Utilize an immersion blender to blend the soup until the vegetables and bacon are smoothly incorporated. For a completely smooth texture, transfer the mixture to a blender. Return the mixture to the pot.
• Stir in the shredded cheese until melted. Add the milk and simmer for an extra 5-10 minutes.
• Serve in bowls, topped with corn nuts, green onions, shredded cheese, and bacon.

Recipe: Creamy Jalapeño Popper Chowder

(Serves 8)

Ingredients

• 4 bacon slices, cut into bite-sized pieces
• 1 small onion, chopped
• 1 small green pepper, chopped
• 4 small to medium jalapenos, halved, seeds removed, and chopped
• 2 cups of red potatoes, peeled and cubed
• 3 cloves of garlic, minced
• ¹⁄₄ cup of flour
• Salt
• 4 cups of chicken or vegetable broth
• 4 ounces of cream cheese, softened and cubed
• 1 cup of shredded Monterey Jack Cheese
• 1 cup of whole milk at room temperature
• Cooked bacon, shredded cheese, and chopped jalapenos for serving

Instructions

• In a Dutch oven or stock pot over medium heat, sauté the bacon pieces until they begin to crisp.
• Add the onion, green pepper, jalapenos, and potatoes. Season with salt and sauté until peppers are softened. Incorporate the garlic and flour, mixing well.
• Pour in the broth, cover, and cook until the potatoes are tender. Add the cream cheese and shredded cheese, stirring until melted.
• Remove from heat, stir in the milk, and serve warm with additional jalapenos, bacon, and cheese.

Recipe: Zesty Buffalo White Chicken Chili

(Serves 8)

Ingredients

• 1 tablespoon of olive oil
• 1 small onion, chopped
• 2 celery stalks, chopped
• 1 green pepper, chopped
• 4 garlic cloves
• ¹⁄₄ cup of flour
• 4 cups of chicken broth
• 1 pound of cooked chicken
• 15-ounce can of white beans, drained and rinsed
• 2 teaspoons of chili powder
• 1 teaspoon of salt
• 1 teaspoon of cumin
• 1 teaspoon of garlic powder
• ¹⁄₂ cup of buffalo sauce
• 1 ¹⁄₄ cups of half and half

Instructions

• Heat olive oil in a large Dutch oven, then add onion, celery, and green pepper. Sauté until fragrant, then add garlic.
• Sprinkle with flour, pour in the broth, chicken, beans, spices, and buffalo sauce. Cover and simmer for about 20 minutes.
• Slowly stir in the half and half, allowing it to simmer.
• Serve with blue cheese crostini and toppings like buffalo sauce, cheese, onions, and bacon.

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