• 1 large onion, chopped
• 1 lb red potatoes, cut into 1/2-inch pieces
• 14 oz can cream style corn
• 2 cups chicken broth
• 1 cup half-and-half
• 1 pound medium shrimp, peeled and deveined
• 2 tabelspoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon parsley, chopped

Louisiana Shrimp and Corn Chowder

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• 1 onion, chopped
• 1 (15 oz) can pumpkin puree
• 4 cups chicken broth
• 1/2 cup half-and-half
• 16 oz crawfish tails, drained and rinsed
• nutmeg, dash
• salt and pepper to taste
• 1/4 cup green onions, chopped for garnish

Crawfish Pumpkin Soup

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• 1 lb butternut squash, peeled nd cut into 1-inch cubes
• 5 cups chicken broth
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 teaspoon curry powder
• 3/4 cup half-and-half
• 1 tablespoon fresh lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• diced ham for garnish (optional)

Curried Butternut Bisque

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• 2 lbs fresh Brussels sprouts
• 32 oz. chicken broth
• 2 tablespoons butter
• 1/2 cup onion, minced
• 2 garlic cloves, minced
• 1/2 cup orange marmalade
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Note: For the best-tasting Brussels, choose small sprouts that are firm and bright green.

Brussels Sprouts With Marmalade Glaze

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• 1 head cauliflower, leaves and stem removed, cut into bite-sized pieces
• 1/2 cup butter
• 4 cloves garlic, peeled and coarsely chopped
• Chicken broth, as needed
• 1/2 to 3/4 cup cream or half-and-half, heated
• salt and freshly ground pepper to taste

Creamy Cauliflower And Garlic Purée

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• 4 medium acorn squash, select those that stand upright with flatter bottom
• 1/4 cup cream cheese
• 1 cup heavy cream
• 1 cup chicken broth
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon

Whole Acorn Squash Cream Soup

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• 1 cup Italian bread, cubed
• 1/2 cup almonds, sliced
• 2 tablespoons all-purpose flour
• 2 tablespoons freshly grated Parmesan cheese
• 1/2 teaspoon kosher salt
• 2 tablespoons low-sodium chicken broth
• 8 chicken tenders, trimmed, 1 lb
• 1 tablespoon olive oil

Sauce

• 1 cup jarred roasted red peppers, drained
• 1 cup Roma tomatoes, seeded, chopped
• 1/4 cup low-sodium chicken broth
• 2 teaspoons olive oil
• 1 tablespoon garlic, minced
• 1 tablespoon fresh lemon juice
• salt and red pepper flakes to taste

Almond-Crusted Chicken With Romesco Sauce

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• 3 tablespoons unsalted butter
• 1 cup large onion, minced
• 1 teaspoon garlic cloves, minced (2 or 3)
• 1 celery stalk, diced about 1/4 cup
• 1 lb red lentils
• 1 teaspoon ground cumin
• 2 tablespoons white rice, long-grain
• 2 1/2 quarts chicken broth or stock
• 1 or 2 lemons, lemon juice
• salt to taste
• white pepper to taste

Red Lentil Soup

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• 1/2 pound fettuccine, dry
• 1 pound sea scallops, about 8
• 8 large shrimp, peeled and deveined
• 1/4 cup olive oil
• 3 tablespoons minced garlic
• 1 cup dry white wine (to deglaze)
• 1/2 cup chicken broth (low-sodium preferred)
• 2 cups grape tomatoes
• 1/4 cup chopped flat-leaf parsley (Italian)
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice, fresh squeezed
• red pepper flakes
• feta cheese crumbled, for garnish

Shrimp And Scallop Fettuccine With Feta

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• 1 smoked ham hock
• 12 cups chicken broth (salt free since ham is salty)
• 1¼ lbs collard greens
• 1 tablespoon vegetable oil
• 1/4 cup salt pork, minced
• 1¼ cup onion, minced
• 1/2 cup celery, minced
• 1/2 cup all-purpose flour
• sachet: 6 peppercorns, 4 parsley stems, 1 fresh thyme sprig tied together in cheesecloth pouch or teaball
• 1/2 cup heavy cream
• 4 teaspoons malt vinegar or as needed
• Tabasco sauce as needed

Ham Bone and Collard Greens Soup

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