RECIPE: Three things to make for your Super Bowl party

GOLDEN VALLEY, Minn. — The Super Bowl is approaching which means it’s time to start thinking about party food ideas. 

Appetizers are a given, but consider turning one into a meal, by making it into a soup.

Food writer and recipe developer joined KARE 11 Saturday with some of her favorites.

(Serves 8)

• 3 slices bacon, chopped
• 1 small onion, chopped
• 1 poblano pepper, chopped
• 2 carrots, peeled and chopped
• 2 stalks celery, chopped
• 3 cloves garlic, minced
• 1/4 Tbsp flour
• 2 cups chicken broth
• 12 oz lager beer
• 1 tsp smoked paprika
• 1 tsp salt
• 2 tsp Worcestershire sauce
• 2 1/2 cups shredded sharp cheddar cheese (shred your own!)
• 1 1/2 cups shredded white cheddar (shred your own!)
• 2 cups whole milk
• Cooked and crumbled bacon, chopped green onions, shredded cheese, and corn nuts for topping

• Add the chopped bacon to a large Dutch oven set over medium heat. Allow the bacon to cook until the fat is rendered.

• Add onion, celery, carrots, and poblano pepper, sautéing for about 5 minutes. Add the garlic and sauté for an additional 1 minute.

• Sprinkle in the flour, and stir to combine. Slowly pour in the chicken broth followed by the beer. Add the spices and Worcestershire sauce, stirring completely to combine. Cover and allow to cook for about 20 minutes.

• Using an immersion blender, blend the soup until the vegetables and bacon are blended nicely into the soup. No worries if there are still small pieces present – this will add great texture! If you prefer a completely smooth soup, transfer the mixture to a blender and process until smooth. Return the mixture to your pan.

• Add the shredded cheese, stirring it until melted. Add the milk, and allow to continue to simmer for an additional 5-10 minutes.

• Serve in bowls and top with corn nuts, green onions, shredded cheese, and bacon.

(Serves 8)

• 4 slices bacon cut into bite-sized pieces
• 1 small onion chopped
• 1 small green pepper chopped
• 4 small to medium jalapenos halved, ribs and seeds removed (only if you don’t like it SPICY!), and chopped
• 2 cups red potatoes peeled and cut into bite-sized pieces
• 3 cloves garlic minced
• ¼ cup flour
• Salt
• 4 cups chicken or vegetable broth
• 4 oz cream cheese softened and cut into 1-inch pieces
• 1 cup shredded Monterey Jack Cheese
• 1 cup whole milk at room temperature
• Cooked bacon, shredded cheese, and chopped jalapenos for serving

• Add bacon pieces to a Dutch oven or stock pot set over medium heat. Sauté until fat releases and bacon begins to crisp, about 5 minutes.

• Add onion, green pepper, jalapenos, and potatoes. Season with salt and sauté until peppers are softened, about 4 minutes (the potatoes will continue to cook in the broth). Add the garlic and continue to cook for 1 minute, then sprinkle the flour in and mix to combine.

• Once the flour is completely coating the ingredients, add the broth and stir to combine. Cover and cook the chowder until potatoes are fork tender, about 20 minutes. Add the cream cheese and continue to simmer, using a wooden spoon to break it up. Add the shredded cheese and stir until the cheese is melted.

• Remove from the heat and stir in the milk. Serve soup warm with extra chopped jalapenos, cooked bacon, and shredded cheese!

 (Serves 8)

• 1 Tbsp olive oil
• 1 small onion, chopped
• 2 stalks celery, chopped
• 1 green pepper, chopped
• 4 cloves garlic
• 1/4 cup flour
• 4 cups chicken broth
• 1 lb cooked chicken
• 15 oz can white beans, drained and rinsed
• 2 tsp chili powder
• 1 tsp salt
• 1 tsp cumin
• 1 tsp garlic powder
• 1/2 cup buffalo sauce
• 1 1/4 cup half and half

• Add olive oil to a large Dutch oven set over medium heat. Once shimmering, add onion, celery, and green pepper. Sauté until fragrant and softened, about 5 minutes. Add the garlic and continue to sauté an additional minute.

• Sprinkle with flour and stir to combine. Slowly pour the broth followed by the chicken, beans, spices, and buffalo sauce. Store to combine and cover, cooking for about 20 minutes over low heat. 

• Slowly add the half and half, stirring to combine. Allow to continue to slowly simmer as you prepare the blue cheese crostini.

• To make the blue cheese crostini, broil slices of baguette or ciabatta lightly in your oven. Once lightly toasted on both sides, top each slice with blue cheese and return to the oven. Broil for another 1 minute, or until cheese is softened. 

• Serve with bowls of chili topped with extra buffalo sauce, shredded cheese, chopped green and red onions, and cooked bacon. 

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