Hearty Soups, Stews, and Chilis for January

By Barbie Butz · Fri Jan 30 2026

January offers us a few more days of winter weather until spring emerges in March. Now that the “big food days” of Thanksgiving and Christmas are behind us, I think it’s time to take it slow and easy in the kitchen. Let’s plan menus around soups, chilis, and chowders, starting with this easy corn chowder. 

Remember to pull out that slow cooker whenever possible, to cook in or just to keep food warm for serving.

Bacon Corn Chowder

Ingredients:

3 strips bacon, fried 

2 tablespoons bacon grease

2 tablespoons margarine

3 tablespoons all-purpose flour

1 teaspoon salt

½ teaspoon white pepper

3 cups milk

¼ cup plus 2 tablespoons onion, chopped

2 celery stalks, chopped

1 (14 ½ ounce) can diced potatoes, drained

1 (14 ¾ ounce) can cream style corn

Directions:

Cook bacon until crisp. Reserve grease. Drain bacon on a paper towel and crumble into small pieces. In a skillet, add bacon grease and margarine. Stir in flour and season with salt and pepper. Cook for 1 minute to form a paste. Slowly stir in milk and cook until thickened. Add onions, celery, bacon, potatoes and creamed corn. Bring to a simmer and cook for 10 to 15 minutes. Serves 4 to 6

Loaded Bratwurst Stew

Ingredients:

4 cups coarsely chopped green cabbage (about ½ of a medium head)

1 pound cooked, smoked bratwurst, cut into 1/2-inch slices

1 ½ cups coarsely chopped red-skinned potatoes 

¾ cup chopped red sweet pepper (1 medium)

1 medium onion, cut into wedges

2 (14.5 ounce) cans chicken broth

1 tablespoon spicy brown mustard

1 tablespoon cider vinegar

¼ teaspoon salt

¼ teaspoon ground black pepper

1/8 teaspoon celery seeds

Shredded Swiss cheese for garnish, if desired

Directions:

In a 5 to 6 -quart slow cooker combine the first five ingredients (through onion). In a large bowl whisk together the next six ingredients (through celery seeds). Pour broth mixture over bratwurst mixture. Cover and cook on low 6 to 7 hours or on high 3 to 31/2 hours. If desired, sprinkle each serving with cheese. Makes 6 servings

This chili recipe is a simple vegetarian version for those of you who want a chili without meat.

Heartland Vegetable Chili

Ingredients:

2 tablespoons corn oil

1 large onion, chopped (about 1 cup)

2 cloves garlic, minced

2 to 3 tablespoons mild pure chili powder

1 teaspoon ground cumin

¼ teaspoon dried basil

¼ teaspoon dried oregano

2 good-sized zucchini, chopped (2 generous cups)

2 good-sized carrots, chopped (1 generous cup)

1 can (15 ½ ounces) chick-peas, drained

1 can (15 ½ ounces) red kidney beans, drained

1 can (28 ounces) tomatoes, undrained

Directions: 

In a large pot, heat oil over medium heat and sauté onion with the garlic, chili powder, cumin, basil and oregano, stirring frequently. Add zucchini and carrots and cook several minutes, stirring frequently. Stir in chickpeas, kidney beans, and tomatoes and bring to a boil, then lower heat and simmer 30 minutes, until liquid is deduced to desired consistency. Serves 4 to 6

Beef and Black Bean Chili

Ingredients:

12 ounces ground beef

1 large onion, chopped (1 cup)

¾ cup chopped green sweet pepper

3 cloves garlic, minced

2 (15-ounce) cans black beans, rinsed and drained

1 (28-ounce) can diced tomatoes, undrained

¾ cup beef broth

2 tablespoons unsweetened cocoa powder

2 tablespoons hot chili powder

1 tablespoon ground cumin 1 tablespoon smoked paprika

Chopped onion and sliced fresh jalapeňo chili peppers for garnish, optional

Directions:

In a large skillet cook first four ingredients (through garlic) over medium-high heat until meat is brown. Drain off fat. Transfer meat mixture to a 3 ½ to 4-quart slow cooker. Stir in next seven ingredients (through paprika). Cover and cook on low 8 to 10 hours or on high 4 to 5 hours. If desired, top each serving with additional onion and peppers. Makes 8 servings

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