Potatoes, onion, sauerkraut and brats pack in the German flavor in this homey slow-cooker soup. Try with Whole Wheat Pretzel Rolls; the soft pretzels' chewy, brown exterior comes from being boiled in an alkaline solution—the 1/4 cup baking soda in the water isn't a typo!
In Branson, Missouri, guests dine on this favorite fall stew at Silver Dollar City's Lucky Silver Mine Restaurant, while others learn how to make it at the park's Culinary & Craft School. The meat slow-cooks for fork-tender results.
The Inn at Irish Hollow in Galena, Illinois, serves this creamy, curried soup throughout the fall and winter. You can make your own crème fraîche for the garnish, or use purchased crème fraiche or sour cream.
Chef Paul Dagenbach upgraded the classic Midwest corn chowder for the class he teaches at Cooks' Ware in Cincinnati. Sweet potatoes and andouille sausage made their way into the mix, along with cumin, chili powder and Cajun spice for a little zing.
Inspired by traditional Mexican mole, this hearty vegetarian chili includes a touch of chocolate to add depth. Chipotle peppers in adobo sauce give a rich smokiness to this fall recipe. If you like, you can save half the chili to make Stacked Black Bean Enchilada Pie.
This version of a cold-weather staple, from author and cooking-school instructor Marilyn Harris of Cincinnati, features basil-flecked meatballs. "This is a quickie version of veggie-beef I created that's great to make when time is limited," Marilyn says. "But it still has all of the good flavors."
Plenty of meat and potatoes make a satisfying meal-in-a-bowl. This recipe, from a Libertyville, Illinois, reader, has been a hit since it ran in Midwest Living® in 1988. "I have been making this chowder for friends and family since it first appeared in the magazine in the late 80s," notes a reviewer on our website. "It never fails to receive rave reviews. One of my all-time favorite soups!"
The rich flavors in this colorful soup from a Lima, Ohio, reader, earned it a top spot in a Midwest Living® Favorite Winter Recipes contest. If you like, you can cut calories by substituting turkey kielbasa, fat-free milk, and low-fat cheese.
Filled with corn and zucchini, this creamy chowder serves a crowd. You can double it to serve 16. It's great with Onion Wheels -- caramelized onions, bacon and Parmesan cooked on refrigerated biscuit dough.
Maple syrup, cinnamon and nutmeg add rich flavor to this blend of cooked sweet potatoes, cream and broth. "It's the best sweet potato soup," says recipe contributor Marie Rizzio of Interlochen, Michigan.
Karen Scott from Park Forest, Illinois, fell in love with this spiced specialty when her daughter, Sandy Rutkowski, served her a bowl. "I thought it was out of this world," Karen says. Curry powder and fresh ginger add spicy flavor to the lentils.
Short on time for a post-holiday meal? Try our quick and easy soup inspired by the flavors of Minnesota, which leads the nation in turkey production. Smoked turkey mixes with the state grain, wild rice. Meaty shiitake mushrooms add more substance to the bowl.
Another soup option: Aunt Maude's Southwestern Turkey Chili. The blend of chile peppers and spices give it a smoky flavor and a nice kick of hotness to stave off the cold. It's a regular on the winter menu at Aunt Maude's restaurant in Ames, Iowa.
For retired home-economics teacher Pollie Malone of Ames, Iowa, Saturdays used to be family time, ending with a meal of hearty soup. "Today, my grown children make this soup and serve it to their children," she says. "What great memories of cold Iowa nights enjoying a memory meal!"
Here's a reduced-fat, yet delicious version of classic Midwest Corn Chowder, made without butter or whole milk. Serve with a salad or fruit for a light dinner or with a sandwich for heartier appetites.
Potato, bacon and cheese - all the flavors you love in a bowl of soup! The American cheese keeps the soup from curdling while it slow cooks. Mashing cooked potatoes a bit gives it some body, while the bacon adds a smoky-salty taste to this fall soup.
Mix a can of cream of chicken soup, mushrooms, veggies and rice mix for the soup base. Any boneless cooked chicken works in this recipe, but chicken thighs, with more moisture from fat, slow-cook the best.