By Rachel Miller
STEAMBOAT SPRINGS - If you’ve recently visited Steamboat Springs, or if you’re fortunate enough to call this place home year-round, then you just witnessed an amazing autumn season, with flashes of vibrant aspens everywhere and almost too-perfect weather. As the colder weather began making its way in, and the leaves started falling, it was time to get the fire going and cook some of my all-time favorite fall recipes. But who am I kidding – these recipes are so delicious you may just consider making these year-round.
1. Chicken Corn Chowder Biscuit Bowls
Combining chicken corn chowder and biscuits? I think yes (cue drooling face emoji). I originally found this recipe on the Food Network courtesy of Jamika Pessoa. After adding a few things and leaving a few others out, this is a must-have in the recipe book.
· 3 tbsp butter
· 1 cup frozen corn
· 2 cups frozen peas, carrots
· ½ onion, finely chopped
· 2 tbsp all-purpose flour
· 1 cup chicken stock
· 4 oz cream cheese
· 2 tsp chopped fresh thyme, sage, rosemary
· 1 tsp garlic powder
· ½ tsp garlic powder
· ½ tsp paprika
· 2 cups shredded chicken (Rotisserie chicken works great)
· 2 scallions, thinly sliced
· Salt and pepper to taste (Kosher salt and freshly ground pepper work best)
· 2 cans refrigerated biscuits (Hello Pillsbury!)
· Shredded cheddar cheese
· Preheat oven to 375 degrees F
· Melt the butter in a saucepan over medium heat. Add onion and cook until softened.
· Stir in the flour and let cook for about one minute.
· Add the corn, chicken broth, cream cheese, thyme, sage, rosemary, garlic powder and paprika and cook, stirring, until the cream cheese is melted.
· Add in the chicken and scallions, and season with salt and pepper. Set aside.
· Separate the biscuits, then cut each biscuit in half to make two thin discs.
· Using mini muffin pans, place a dough disc into each of the cups and use your fingers to press the sides of the dough up to the top of each cup.
· Spoon in the corn chowder.
· Sprinkle the tops with the cheese and bake until golden and bubbly, roughly 12 to 14 minutes.
· Garnish with freshly sliced scallions and enjoy!
2. White Chicken Chili
This one is year-round favorite of mine. Who says you can’t have chili in the summer? After making this so much, I think I have finally perfected the recipe. And the best part about this recipe is that you can leave it to cook while you are out and about! Load up the crockpot and come home to dinner ready to serve.
· 1 lb. chicken (I prefer chicken breasts, but you can also use chicken thighs or a rotisserie chicken for simplicity)
· 2 cans Great Northern beans
· 1 stalk of celery
· 2 jalapeño peppers, finely chopped
· 1 poblano pepper, finely chopped
· 1 onion, finely chopped
· 4 cups chicken broth
· 1 jar of salsa verde (mild/medium spice)
· Green onion, thinly diced
· Shredded cheddar cheese
· Sour cream
· In the crockpot, add chicken broth, onion, peppers and raw chicken. If you are using a rotisserie chicken, then begin shredding chicken.
· Take 4-5 ribs from the celery stalk, chop celery and add to crockpot.
· Open cans of beans, strain and add beans to crockpot.
· I like to let the chili cook a little bit before adding the jar of salsa. If you plan on leaving during the cooking time, then go ahead and add the salsa verde now.
· Let cook on high for 3-4 hours or low for 7-8 hours.
· Once cooked, remove and shred the chicken. Once shredded, readd the chicken, stir and serve!
· I really enjoy topping my chili with a dollop of sour cream, shredded cheese and finely diced green onion.
3. Pumpkin Bisque
You can never have too many cookbooks, right? “Vegetarian Pleasures,” a menu cookbook by Jeanne Lemlin, is a hidden gem. If you love vegetables and want to find new ways to get creative with your veggies, I highly recommend buying this book. Once you get your hands on a copy, flip to page 241 for a pumpkin bisque you can’t resist.
· 1 small sugar pumpkin (about 2-2 ½ pounds)
· 3 tablespoons butter
· 2 medium-size onions, diced
· 1 medium-size carrot, grated
· 2 cloves garlic, minced
· 1 medium-size tomato
· ½ tsp salt
· 5 cups vegetable stock
· Cayenne pepper, few dashes for taste
· ½ cup sour cream
· Slice off the top and bottom of the pumpkin, set upright.
· Cut off the skin from top to bottom.
· Cut the pumpkin in half and scoop out the seeds (save the seeds to bake for a snack later!)
· Cut the pumpkin into 1-inch chunks.
· In a medium-size saucepan melt the butter, add the carrots, garlic, and onions. Cook over medium heat for about 10 minutes.
· Add the pumpkin, salt and vegetable stock. The recipe calls for cayenne pepper, just a few dashes for flavor but if you don’t like spice leave this part out. I like to add a little crushed black pepper here as well.
· Cover pan and bring to a boil.
· Drop the whole tomato in for about 30 seconds, remove and peel off the skin. Cut tomato in half, squeeze out the seeds, then mince the tomato and add to the soup.
· Reduce heat to a simmer, remove cover and cook for about 30 minutes, or until the pumpkin is tender.
· Purée the soup in either a blender or food processor. I would recommend blending in small batches to ensure a very smooth texture.
· Return the soup to the pot, whisk in sour cream and add any final seasonings for taste, and enjoy!