Newsletters
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Sherry Bonart’s Southwestern Potage Parmentier
A sophisticated take on classic potato-leek soup, born on a cold evening in the Bonart kitchen. Green chiles, European butter, and a finish of sautéed shitake mushrooms elevate this into something truly special.
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Maxon’s Green Chile Chowder
A close cousin to Jaxon’s, this green chile chowder from Gloria Perry George builds its rich, thick base through a careful roux and a blend of roasted chiles, potatoes, and milk. Topped with shredded cheddar.
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Sara Long’s Autumn Squash Soup
A warming, aromatic soup made with butternut squash, pumpkin purée, honey, and a touch of curry and cinnamon. Finished with heavy cream and topped with toasted pepitas for crunch.
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Patricia Pierson’s Baked Potato Soup
All the indulgence of a loaded baked potato in a smooth, velvety soup. Puréed baked potatoes, chicken broth, and cream are topped with crumbled bacon, cheese, and chives.
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Suzie Matsler’s Creamed Chile Chicken Soup
Silky, comforting, and quick to prepare. Green chile and chicken come together in a cream-based soup served with grated cheese and tortilla chips on top. A true El Paso pantry staple.
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Marguerite Sanderson’s Hearty Vegetable Soup
A light, wholesome, and generously sized soup built on a simple base of vegetables, lima beans, and corn. Makes 12–14 servings — perfect for feeding a gathering.
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Jaxon’s Green Chile Chowder
Originally sourced from the El Paso Times and featured in the 2004 Fall Festival Cookbook, this beloved green chile chowder has been a Woman’s Club staple for decades. Rich, creamy, and unmistakably El Paso.
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Suzie Matsler’s Kartoffelsouppe
A traditional German potato soup with a secret ingredient — lard — that gives it an unmistakable depth of flavor. Bacon, marjoram, and a careful roux round out this old-world classic.
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Barbara Brown’s Northwest Corn Chowder
A creamy, elegant chowder that pairs sweet fresh corn with smoked salmon for an unexpected and delightful combination. Simple to make and sophisticated enough for company.
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Ann Richardson’s Pasta Fagioli
A rich, Italian-inspired favorite made at home. Ground beef, Italian sausage, vegetables, and beans simmer in a chunky pasta sauce with al dente macaroni stirred in just before serving.
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Grace Mitchell’s Santa Fe Chile
A colorful, crowd-pleasing slow cooker chile packed with four kinds of beans, corn, and taco seasoning. Serve with cornbread and guacamole salad for a complete Southwest feast.