Inventive Recipes with Finn’s Favorite Soups: Delicious and Easy Ideas!
Posted by Eunice Juanzo on Jun 18th 2024
Father's Day has come and gone, and if you received our last newsletter we honored both Matt and Jon Anderson being amazing the amazing Dad that they are! We also featured the adorable photos of Finn (Jon's son) in his cute chicken suit. Today, we're excited to share more snapshots of Finn along with two of his favorite soups: Chicken and Rice Soup and Red Pepper Corn Chowder.
The recipes, videos, and images we're sharing come from our customers, and we're excited to pass them along to inspire your cooking with fun and creative ideas!
Chicken & Rice Soups Recipes
This soup is incredibly easy to make and loved by families, especially kids. One of our customers, Victor, left a an encouraging review: "I followed the site's recommendations and added fennel, celery, and cream. WOW! Make this for someone you love."
Here's a beautiful photo shared by one of our customers from Instagram @whenchichappens.
We're also not forgetting our plant-based and vegan customers, so if you're looking for an alternative recipe, read on!
Plant-based Version Of Chicken & Rice Soup
Here's a plant-based twist on Kentucky Homestead Chicken and Rice Soup by Jeannette's Essence: Healthy Over 50 YouTube Channel, specially crafted to celebrate our 40th anniversary.
In her version, Jeannette used vegetable broth and jackfruit, along with hearty white beans. Dive into the video below to see how she brings this innovative recipe to life!
Red Pepper Corn Chowder Recipes
Next up is another Finn's Favorite Soup: the Red Pepper Corn Chowder. Check this quick reel from @redbirdsandrocketkisses.
This soup has a slight kick but is still kid-friendly! Jon enjoys adding clams to this recipe, and we're featuring a classic variation today: Red Pepper Corn Clam Chowder!
Ingredients:
- 1 Frontier Soups Red Pepper Chowder ?
- 4 cups chicken broth ?
- 1 cup water ?
- 1 cup heavy cream ?
- 1 can clams ?
Instructions:
- Bring broth and water to a boil. Reduce heat and add Frontier Soup Mix. ?️
- Simmer and cook for 15 minutes. ⏲️
- Add heavy cream and clams. Cook on low for 10 minutes. ?
- Taste, add salt and pepper as desired, and serve. ??
Sausage Breakfast Casserole using Red Pepper Corn Chowder
This recipe is from Slice Of Jess blog. She created this inventive recipe for Christmas but hey, you can still try this receipe in any day or occassion. Read the recipe below!
Ingredients
- Corn and Red Pepper Soup Mix
- 4 cups Chicken Stock
- 1.5 cup Heavy Cream
- 8 Large Croissants, torn and toasted
- 1 lb. Ground Italian Sausage
- 6 Eggs ½ tsp.
- Salt ½ tsp. Black Pepper
- 3 cups Swiss Cheese, shredded
- Italian Parsley, garnish
- Green Onions, garnish
Instructions
1. Make the soup according to packaged directions, adding an extra half cup of heavy cream. Allow to cool slightly on the stove and then set in the refrigerator to cool completely.
2. Tear the croissants into smaller pieces and toast in the oven at 400F on a baking sheet for 5 minutes. Depending on the size of your sheet pan, you may have to divide in half and toast in two separate batches. Set aside to cool.
3. While the croissants toast, crumble and brown the sausage.
4. Whisk eggs with salt + pepper, then pour and mix into the cooled soup to create a custard.
5. Mix the sausage and 2 cups of the shredded Swiss cheese with the toasted croissants and place in a large casserole dish. Allow the casserole to marry in the fridge for at least 1 hour.
6. Preheat oven to 350F. Sprinkle remaining 1 cup of cheese on top of the casserole and bake for 45 minutes. Let stand for 10 minutes before slicing. Sprinkle with Italian parsley and green onions, if desired.
Active Promotion!
Don’t miss out on your chance to enjoy two delicious soups for FREE with orders of $50 or more. Hurry and place your order now til June 23, 2024!