Broccoli Cheddar Soup and Jalapeño Cheddar Cornbread

35 mins
Serves 1
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Directions

  1. 1Chop one onion.
  2. 2Chop one onion.
  3. 3Chop one onion.
  4. 4Chop one Pueblo chili pepper.
  5. 5Chop one Pueblo chili pepper.
  6. 6Chop one Pueblo chili pepper.
  7. 7Shred two carrots.
  8. 8Shred two carrots.
  9. 9Shred two carrots.
  10. 10Chop three cups of broccoli.
  11. 11Chop three cups of broccoli.
  12. 12Chop three cups of broccoli.
  13. 13Dice six strips of bacon.
  14. 14Dice six strips of bacon.
  15. 15Dice six strips of bacon.
  16. 16Cook the diced bacon in a pot until fully cooked, then set it aside and leave the grease in the pot.
  17. 17Cook the diced bacon in a pot until fully cooked, then set it aside and leave the grease in the pot.
  18. 18Cook the diced bacon in a pot until fully cooked, then set it aside and leave the grease in the pot.
  19. 19Add 3 tablespoons of unsalted butter to the bacon grease and let it melt.
  20. 20Add 3 tablespoons of unsalted butter to the bacon grease and let it melt.
  21. 21Add 3 tablespoons of unsalted butter to the bacon grease and let it melt.
  22. 22Add the chopped onion and Pueblo chili to the pot and simmer.
  23. 23Add the chopped onion and Pueblo chili to the pot and simmer.
  24. 24Add the chopped onion and Pueblo chili to the pot and simmer.
  25. 25Add garlic and simmer.
  26. 26Add garlic and simmer.
  27. 27Add garlic and simmer.
  28. 28Add 3/4 cup of all-purpose flour to thicken and make a roux.
  29. 29Add 3/4 cup of all-purpose flour to thicken and make a roux.
  30. 30Add 3/4 cup of all-purpose flour to thicken and make a roux.
  31. 31Slowly add 4 cups of spicy chicken broth while whisking.
  32. 32Slowly add 4 cups of spicy chicken broth while whisking.
  33. 33Slowly add 4 cups of spicy chicken broth while whisking.
  34. 34Reduce heat to medium-low and slowly add 1 cup of whole milk and 1 cup of heavy whipping cream.
  35. 35Reduce heat to medium-low and slowly add 1 cup of whole milk and 1 cup of heavy whipping cream.
  36. 36Reduce heat to medium-low and slowly add 1 cup of whole milk and 1 cup of heavy whipping cream.
  37. 37Season the soup with salt, pepper, garlic, buttery herb, cayenne, smoked paprika, and nutmeg.
  38. 38Season the soup with salt, pepper, garlic, buttery herb, cayenne, smoked paprika, and nutmeg.
  39. 39Season the soup with salt, pepper, garlic, buttery herb, cayenne, smoked paprika, and nutmeg.
  40. 40Add carrots and broccoli to the soup and let it simmer for about 15 minutes.
  41. 41Add carrots and broccoli to the soup and let it simmer for about 15 minutes.
  42. 42Add carrots and broccoli to the soup and let it simmer for about 15 minutes.
  43. 43Shred 4 ounces of sharp cheddar and 4 ounces of sharp white cheddar cheese.
  44. 44Shred 4 ounces of sharp cheddar and 4 ounces of sharp white cheddar cheese.
  45. 45Shred 4 ounces of sharp cheddar and 4 ounces of sharp white cheddar cheese.
  46. 46Slowly mix the shredded cheese into the soup.
  47. 47Slowly mix the shredded cheese into the soup.
  48. 48Slowly mix the shredded cheese into the soup.
  49. 49Melt 1/2 cup of unsalted butter for the cornbread.
  50. 50Melt 1/2 cup of unsalted butter for the cornbread.
  51. 51Melt 1/2 cup of unsalted butter for the cornbread.
  52. 52Whisk together dry ingredients: 1 1/8 cup flour, 2/3 cup yellow cornmeal, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 1/2 teaspoon salt, and 1/2 cup white sugar.
  53. 53Whisk together dry ingredients: 1 1/8 cup flour, 2/3 cup yellow cornmeal, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 1/2 teaspoon salt, and 1/2 cup white sugar.
  54. 54Whisk together dry ingredients: 1 1/8 cup flour, 2/3 cup yellow cornmeal, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 1/2 teaspoon salt, and 1/2 cup white sugar.
  55. 55Whisk together wet ingredients: 1 cup buttermilk, 3 tablespoons heavy cream, 1/2 cup melted unsalted butter, and 2 eggs.
  56. 56Whisk together wet ingredients: 1 cup buttermilk, 3 tablespoons heavy cream, 1/2 cup melted unsalted butter, and 2 eggs.
  57. 57Whisk together wet ingredients: 1 cup buttermilk, 3 tablespoons heavy cream, 1/2 cup melted unsalted butter, and 2 eggs.
  58. 58Whisk the wet batter into the dry batter.
  59. 59Whisk the wet batter into the dry batter.
  60. 60Whisk the wet batter into the dry batter.
  61. 61Add 2 chopped jalapeños and 1 cup of cheddar cheese to the cornbread batter and fold it in.
  62. 62Add 2 chopped jalapeños and 1 cup of cheddar cheese to the cornbread batter and fold it in.
  63. 63Add 2 chopped jalapeños and 1 cup of cheddar cheese to the cornbread batter and fold it in.
  64. 64Scoop the cornbread batter into a muffin tin using an ice cream scoop.
  65. 65Scoop the cornbread batter into a muffin tin using an ice cream scoop.
  66. 66Scoop the cornbread batter into a muffin tin using an ice cream scoop.
  67. 67Top each cornbread muffin with more cheddar cheese and a slice of jalapeño.
  68. 68Top each cornbread muffin with more cheddar cheese and a slice of jalapeño.
  69. 69Top each cornbread muffin with more cheddar cheese and a slice of jalapeño.
  70. 70Bake the cornbread in the oven at 350°F (175°C) for 20 minutes.
  71. 71Bake the cornbread in the oven at 350°F (175°C) for 20 minutes.
  72. 72Bake the cornbread in the oven at 350°F (175°C) for 20 minutes.
  73. 73Brush honey butter on top of the cornbread.
  74. 74Brush honey butter on top of the cornbread.
  75. 75Brush honey butter on top of the cornbread.
  76. 76Serve the soup and cornbread.
  77. 77Serve the soup and cornbread.
  78. 78Serve the soup and cornbread.
  79. 79Garnish the soup with cheese, bacon bits, and parsley.
  80. 80Garnish the soup with cheese, bacon bits, and parsley.
  81. 81Garnish the soup with cheese, bacon bits, and parsley.

Ingredients

  • 1 onion
  • 1 onion
  • 1 onion
  • 1 Pueblo chili pepper
  • 1 Pueblo chili pepper
  • 1 Pueblo chili pepper
  • 2 carrots
  • 2 carrots
  • 2 carrots
  • 3 cups broccoli
  • 3 cups broccoli
  • 3 cups broccoli
  • 6 strips bacon
  • 6 strips bacon
  • 6 strips bacon
  • 3 tablespoons unsalted butter
  • 3 tablespoons unsalted butter
  • 3 tablespoons unsalted butter
  • garlic
  • garlic
  • garlic
  • 0.75 cup all-purpose flour
  • 0.75 cup all-purpose flour
  • 0.75 cup all-purpose flour
  • 4 cups spicy chicken broth
  • 4 cups spicy chicken broth
  • 4 cups spicy chicken broth
  • 1 cup whole milk
  • 1 cup whole milk
  • 1 cup whole milk
  • 1 cup heavy whipping cream
  • 1 cup heavy whipping cream
  • 1 cup heavy whipping cream
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • garlic powder
  • garlic powder
  • garlic powder
  • buttery herb seasoning
  • buttery herb seasoning
  • buttery herb seasoning
  • cayenne pepper
  • cayenne pepper
  • cayenne pepper
  • smoked paprika
  • smoked paprika
  • smoked paprika
  • nutmeg
  • nutmeg
  • nutmeg
  • 4 ounces sharp cheddar cheese
  • 4 ounces sharp cheddar cheese
  • 4 ounces sharp cheddar cheese
  • 4 ounces sharp white cheddar cheese
  • 4 ounces sharp white cheddar cheese
  • 4 ounces sharp white cheddar cheese
  • 0.5 cup unsalted butter
  • 0.5 cup unsalted butter
  • 0.5 cup unsalted butter
  • 1.13 cup flour
  • 1.13 cup flour
  • 1.13 cup flour
  • 0.67 cup yellow cornmeal
  • 0.67 cup yellow cornmeal
  • 0.67 cup yellow cornmeal
  • 1 tablespoon baking powder
  • 1 tablespoon baking powder
  • 1 tablespoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon baking soda
  • 1.5 teaspoon salt
  • 1.5 teaspoon salt
  • 1.5 teaspoon salt
  • 0.5 cup white sugar
  • 0.5 cup white sugar
  • 0.5 cup white sugar
  • 1 cup buttermilk
  • 1 cup buttermilk
  • 1 cup buttermilk
  • 3 tablespoons heavy cream
  • 3 tablespoons heavy cream
  • 3 tablespoons heavy cream
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 2 jalapeños
  • 2 jalapeños
  • 2 jalapeños
  • 1 cup cheddar cheese
  • 1 cup cheddar cheese
  • 1 cup cheddar cheese
  • honey butter
  • honey butter
  • honey butter
  • parlsey
  • parlsey
  • parlsey

Equipment

knifecutting boardbowlgraterpotwooden spoonwhiskpanmuffin tinice cream scoopovencooling rackbasting brush

Tips

  • When adding liquid to soup, be slow and steady with the pour, but hasty with the whisking.
  • Dunk the cornbread in the soup as they pair perfectly together.