If we are to believe TV commercials, football players enjoy a good bowl of soup before a game — the heartier the better. In this spirit, we offer the top two competitors in this soup-er bowl special. Regardless of who wins the big game, you’ll be a winner with these tasty soups, adapted from Food.com and Cooking Light.
Carolina Crab Soup
Use blue crab for an authentic Carolina taste.
Yields 6 servings
2 stalks celery, chopped
1 large onion, chopped
1 red bell pepper, chopped
1 tablespoon butter
1 1?2 teaspoons seafood seasoning
2 cups clam juice, chicken stock or seafood stock
1 cup white wine
1 14-ounce can diced tomatoes
8 ounces low-fat cream cheese
1 pound crabmeat
Sauté celery, onion and bell pepper in butter and seasoning. Add stock, wine and tomatoes; simmer until vegetables are soft. Melt the cream cheese into the stock/vegetable mixture. Add crab; heat and serve.
“Mild High” Green Chili
Add Fresno peppers if you want a little more kick. Substitute chicken for pork to reduce fat and calories. Yields 8 (1-cup) servings
4 large green bell peppers
3 large poblano chiles
3 teaspoons olive oil
1 pound boneless pork butt or shoulder, cut into 3/4-inch pieces
2 cups chopped yellow onion
6 garlic cloves, chopped
1/4 cup chopped fresh cilantro stems
2 teaspoons chili powder
1 1/2 teaspoons dried oregano
1 teaspoon ground cumin
4 cups low-sodium chicken stock
2 teaspoons brown sugar
1 1/2 teaspoons kosher salt
4 large tomatillos, finely chopped
3 tablespoons masa harina
1/2 cup light sour cream
1/4 cup fresh cilantro leaves
Preheat broiler to high. Combine peppers on a foil-lined pan and broil 20 minutes or until charred on all sides, turning after 10 minutes. Wrap peppers in foil; let stand 10 minutes. Peel peppers; discard peels, stems and seeds. Chop peppers and set aside.
Heat a large Dutch oven over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add 1/3 of the pork to pan; sauté 5 minutes or until browned. Remove pork from pan. Repeat procedure twice with remaining 2 teaspoons oil and pork.
Reduce heat to medium. Add onion and garlic to pan; cook 5 minutes, stirring occasionally. Add cilantro stems, chili powder, oregano and cumin; cook 2 minutes, stirring constantly. Stir in stock; bring to a boil, scraping pan to loosen browned bits. Stir in browned pork, peppers, sugar, salt and tomatillos. Reduce heat to low, and simmer for 60 to 90 minutes. Stir in masa harina. Cook 20 minutes or until chili thickens and pork is very tender.
Serve with a dollop of light sour cream and cilantro as garnish.