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1 large yellow onion, diced

6 to 8 Peppadew peppers, diced, or about 1 tablespoon minced jarred jalapeño peppers

½ teaspoon red pepper flakes

1 quart low-sodium chicken broth

2 to 3 tablespoons chopped fresh dill

½ cup (4 ounces) crème fraîche

Warm milk, if needed, to thin soup

Salt and ground black pepper, to taste

In a medium saucepan over high heat, combine the oil, carrots, onion, Peppadews, and red pepper flakes. Sauté for 5 minutes.

Add the broth and bring to a simmer. Cook until the carrots are tender, about 10 minutes.

Working in batches if necessary, carefully transfer the soup to a blender. Add the dill and crème fraîche, then puree until smooth. The bisque can be thinned by adding warm milk.

Season with salt and pepper.

HOW LONG? 25 MINUTES

HOW MUCH? 4 TO 6 SERVINGS

Rosemary and Ginger Vegetable Soup

When you buy real Parmesan cheese (the stuff that comes in chunks, not in a can, tub, or bag), it should have a thick, hard rind on one end. After you’ve eaten the cheese, keep the rinds in the refrigerator. When you make soups such as this, toss in a piece of rind. It infuses the soup with deep, savory flavors. Discard the rind just before serving.

3 tablespoons olive oil

Leaves from 1 large sprig fresh rosemary

2 cloves garlic, minced

2 tablespoons grated fresh ginger

1 large yellow onion, diced

1 green bell pepper, cored and diced

1 red bell pepper, cored and diced

2 carrots, cut into thin rounds

8 ounces (about 2 cups) white button mushrooms, stemmed and quartered

2 medium Yukon Gold potatoes, cut into small cubes

½ small butternut squash, peeled and cut into small chunks

1 quart chicken broth

14½-ouiice can crushed tomatoes

Salt and ground black pepper, to taste

4 slightly stale sourdough dinner rolls, cut into cubes

In a medium stockpot, heat the oil over medium heat. Add the rosemary, garlic, and ginger and sauté for 1 minute.

Add the onion, both bell peppers, carrots, mushrooms, potatoes, and squash, then sauté 3 minutes. Add the broth and tomatoes, with juices, and bring to a simmer. Lower the heat, cover the pot, and simmer for 30 minutes, or until the potatoes and squash are tender.

Taste and season with salt and pepper. Ladle the soup into serving bowls and stir a quarter of the bread cubes into each.

HOW LONG? 45 MINUTES (10 MINUTES ACTIVE)

HOW MUCH? 4 SERVINGS

Rich Corn Chowder with Prosciutto Crumbles

Simmering the corn cobs in the milk draws out the juices—and therefore tremendous flavor. You could skip this and just use frozen kernels, but the effort is well worth it.

4 cups whole milk

7 ears corn, husked

3 tablespoons olive oil, divided

1 large yellow onion, diced

1 large Yukon Gold potato, peeled and diced

½ teaspoon dried thyme

4 cloves garlic, minced

4 slices prosciutto

½ cup heavy cream

Salt and ground black pepper, to taste

In a large saucepan over medium heat, bring the milk to a low simmer.

Meanwhile, cut the kernels from the cobs. To do this, stand each ear on its wide end. Use a serrated knife to saw down the length of the ear. When the milk is warm, add the cobs only and simmer for 10 minutes.

While the cobs simmer, in a large skillet over medium-high heat, combine 2 tablespoons of the oil, the onion, potato, and thyme. Sauté for 8 minutes, or until the potato is tender. Add the garlic and sauté another minute.

Remove the cobs from the milk and discard them. Add the corn kernels and the potato mixture to the milk. Simmer over low for 15 minutes.

Meanwhile, in a large skillet heat the remaining tablespoon of oil over medium-high. Add the prosciutto and cook until crisp, about 4 minutes. Cool, then crumble the prosciutto.

Just before serving, stir the heavy cream into the chowder, then season with salt and pepper. Sprinkle each serving with crumbled prosciutto.

HOW LONG? 35 MINUTES

HOW MUCH? 6 SERVINGS

Bacon, Beans, and Beer Chili

Don’t be intimidated by the number of ingredients in this recipe. This sucker comes