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Recipes: Soups and Chili


Chedder Corn Chowder with Hot Squeeze
10-12 servings

• 8 oz. bacon, chopped
• 1/4 cup olive oil
• 4 large onions, chopped
• 1/2 stick butter
• 2 tsp kosher salt
• 1 tsp ground black pepper
• 12 cups chicken stock
• 6 cups (2 lbs) diced potatoes
• 10 cups (3 lbs) frozen corn
• 2 cups half and half
• 8 oz. grated sharp cheddar cheese
• 4 tbp Hot Squeeze

In large stock pot cook bacon in olive oil until crisp, then remove. Add onions and butter and cook until onions are translucent. Stir in flour, salt and pepper and cook for approx. 3 minutes. Add stock and potatoes and simmer uncovered for 15 minutes. Add corn, half and half, Hot Squeeze and cheddar. Season to taste.

For a fast party or tailgating meal, make ahead of time, and then reheat game day.
Garnish with bacon and swirled Hot Squeeze.



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Soups and Chili

• Cheddar Corn Chowder with Hot Squeeze
• Turkey Chili
• Gingered Butternut Squash Soup
• Black Bean Chili and/or Black Bean Roll-ups