#ColdDayComfort

[maarigoldie]

This chowder is warm and creamy, and it tastes like roasted corn smoked over fire. It's perfect for a cozy meal on a cold day.

Ingredients: 4 ears of corn, husked. 2 tablespoons olive oil. 1 onion, chopped. 2 cloves garlic, minced. 2 potatoes, diced. 4 cups vegetable broth. 1 cup heavy cream. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Get the oven ready by heating it up to 400F 200C. Apply olive oil to the corn kernels and roast them in the oven for 20 to 25 minutes, turning them over every so often, until they are soft and slightly browned. Cut the corn kernels off the cobs and set them aside once they are cool. Put olive oil in a big pot and heat it over medium-low heat. Add the garlic and onion and cook until they get soft. Put in the vegetable broth and diced potatoes. Bring to a boil, then lower the heat and let it cook for 15 to 20 minutes, until the potatoes are soft. The heavy cream and roasted corn kernels should be mixed in. Let it cook for another 5 to 10 minutes. Add pepper and salt to taste. Serve hot with fresh parsley chopped on top. Have fun!

Prep Time: 15 minutes

Cook Time: 40 minutes

Sasha B

[codyberringerart]

A warm and comforting chicken rice soup that is cooked slowly in the crockpot and great for cold days.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 1 cup carrots, sliced. 1 cup celery, sliced. 1 cup onion, diced. 3 cloves garlic, minced. 6 cups chicken broth. 1 cup long grain white rice. 1 tsp dried thyme. 1 tsp dried parsley. Salt and pepper to taste.

Instructions: Place diced chicken, carrots, celery, onion, and garlic into the slow cooker. Pour chicken broth over the ingredients. Add rice, thyme, parsley, salt, and pepper. Stir to combine. Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through and rice is tender. Before serving, taste and adjust seasoning if needed.

Prep Time: 15 minutes

Cook Time: 240 minutes

Rose Weber

[yahooshine]

Warm spices make this butternut squash soup creamy, and crunchy toasted nuts and seeds on top give each spoonful a great contrast in textures. This soup is warm and healthy, perfect for cold days.

Ingredients: 1 medium butternut squash, peeled, seeded, and diced. 1 onion, chopped. 2 cloves garlic, minced. 4 cups vegetable broth. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. Salt and pepper to taste. 1/4 cup mixed nuts and seeds such as pumpkin seeds, almonds, and pecans, toasted. 2 tablespoons olive oil.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, saut until softened. Add diced butternut squash, vegetable broth, cinnamon, nutmeg, salt, and pepper. Bring to a boil, then reduce heat and let simmer until squash is tender, about 20-25 minutes. Using an immersion blender or regular blender, puree the soup until smooth. Taste and adjust seasoning if necessary. Serve hot, garnished with toasted nuts and seeds.

Joe Pittman

[wiseoldowl72]

Last one for awhile. @shopstands @jaredpadalecki Moose/AKF pants are perfect on this cold day. I will always fight for proper treatment of my neurological illnesses. I will always fight for the proper treatment of mental health. Promise me you won't give up either. . . #lifeonosage #family #jaredpadalecki #akf #shopstands #mentalhealth #chronicillness #nevergiveup #colddaycomfort (at Independence, Missouri) https://www.instagram.com/p/Ck31SklPxW8/?igshid=NGJjMDIxMWI=