I have faith that one day we'll be reunited with that glowing red ball in the sky known as the sun, but from the weather reports, it won't be anytime soon. The driving rain on these foothill streets is bone-chilling and, combined with the wind, it's really, really cold outside.
In order to warm the inner core of our mere mortal human bodies while we await the return of the sun, we'd better bring on the soup! Here are a two good soup recipes that are easy to make, and lend themselves to your own creative additions.

- Chicken corn chowder
(Serves six)
1 yellow onion, diced
¼ cup vegetable oil
2-3 boneless, skinless chicken breasts cut into 1-inch cubes
2 potatoes, peeled or not, your choice, and diced into quarter-inch cubes
1 16-ounce bag frozen yellow corn
1 teaspoon fresh thyme
1 jalapeno, seeded and finely diced (I used canned jalapeno)
2 tablespoons fresh cilantro, chopped
½ teaspoon white pepper
3-4 cups chicken broth (depending upon how thick or thin you like the soup)
½ cup half & half
¼ cup dry white wine or dry sherry
Louisiana Hot Sauce for serving (if the jalapenos aren't hot enough for you!)
In a large soup pot, heat 2-3 tablespoons of oil, add onion, and sauté until translucent. Add chicken to pan and cook over medium-high heat until slightly browned, about five minutes. Cover and cook for another five minutes over low heat until chicken is barely cooked.
Remove onion and chicken from pan and set aside. In the same pan, add another tablespoon of oil and potatoes. Cook over medium heat until potatoes are slightly browned. Add corn and continue to cook for about five minutes, stirring frequently. Return chicken and onion to pan along with fresh thyme, white pepper, jalapeno and cilantro.
Add 3-4 cups chicken broth, white wine, and ½ cup half and half. Simmer for about five to 10 minutes until hot. Soup can be prepared to this point until ready to use. When ready to serve, reheat over medium heat, but don't allow soup to boil. Serve piping hot.

- Artichoke heart bisque
(Serves six)
1-2 tablespoons butter
1 yellow onion, diced
½ cup cherry tomatoes, quartered
2 8-ounce boxes of frozen artichoke hearts
¼ cup dry white wine
3 cups chicken broth
½ cup half & half or heavy cream
1/3 cup crumbled blue cheese
1 teaspoon fresh thyme, minced
Salt and white pepper to taste
In soup pot, heat butter until bubbly, add onion and sauté over medium-high heat until soft. Add tomatoes and continue to cook for two to three minutes until tomatoes begin to soften. Add artichoke hearts, wine and chicken broth.
Cover and heat until artichokes are soft. Remove from heat and cool to room temperature. With a food processor fitted with a metal blade, puree soup to a smooth consistency. Return to pot and add half & half, thyme and bleu cheese.
Cook over medium heat until hot. Season to taste with salt and pepper before serving. For color, add a shake or two of paprika.
Susie Iventosch can be reached at suziven@hughes.net.