Any body like soups? I love 'em!
Even though it's summer, I eat a few bowls of soup a week.
What are some of your favourites? (home-made or store-bought)
New england clam chowder I think is my fav.
I love the clam chowder too. But I have to put two thumbs up for the old Chicken Noodle. Nothing like it for lunch with a sandwitch.
I can't wait 'til the fall when I start making and freezing my soups. i used to do it all the time, but the last two years I got lazy and only made a couple, small-batch, soups.
This year, paying more attention to my protein, I think I'm gonna do more beef and fish soups. Plus a couple gallons of my (IMHO) great chicken soup.
I used Canned clams, just drain and keep the juice. It was killer. I doubled the recipe. For soup making, learn the basics. Learn how to make a rue, and you are money. I have an old beer and cheese soup recipe... I will have to find it, sooo good. There is a mock clam chowder also. Real good with chicken, or even turkey. Just make sure you get good clams, nothing is worse than rubbery or sandy clams. I just noticed the first recipe says 2 large potatos, I would double it. and cut them in moon shapes...
New England Clam Chowder
1 quart shucked clams (add water if too dry)
1/3 pound salt pork
1 large onion, minced
2 ribs celery, minced
2 large potatoes, diced
1 bay leaf
1/2 teaspoon thyme
1 quart of milk, scalded (may use half cream for thicker soup)
1/2 cup of butter
1/4 cup of flour
Salt and pepper
Drain and chop clams, reserving liquid (may substitute 5-pound can chopped clams). Fry salt pork in a heavy pan until all fat is rendered; add onions and celery and brown lightly. Add butter; melt. Blend in flour and stir constantly for 5 minutes. Add clams, potatoes, clam liquid, bay leaf, and thyme. Cook until the potatoes are tender. If desired, add fish and/or shellfish to make seafood chowder.
Mock Clam Chowder
This chicken chowder is made with clam juice and chicken, along with milk and corn. A great chowder for people who like the taste of clam chowder, but don't like the texture of clams.
1 pound bacon, diced
1/4 pound ham
2 cups chopped onion
2 cups diced celery
2 cups diced carrots
4 cups diced potatoes
2 cups cooked, diced chicken (or turkey) meat
4 cups chicken broth
2 bottles clam juice
salt and pepper to taste
1 can whole kernel corn with liquid
salt and pepper to taste
4 cups milk
3/4 cup flour
4 cups shredded cheese (cheddar or jack)
1/2 pint whipping cream (not whipped)
2 tablespoons parsley
In large skillet saute bacon, ham, onions, and celery until bacon is crisp and onions and celery are limp. Add salt and pepper. Put contents of skillet along with potatoes, carrots, chicken, broth, clam juice, and corn into slow cooker, cover, and cook on low 6 to 8 hours or high 3 to 4 hours. Whisk flour into milk, and add to pot along with cheese, whipping cream, and parsley and cook one more hour on high.
First recipe, Triple or quadruple the Tuna (duh), and halve the butter, Always use real butter.
Second recipe.... substitute beer (try um all) for the chicken broth. 1 can should do it.
Tuna Chowder with Cheese
2 cups water
1/2 teaspoon salt
2 medium potatoes, peeled and diced
1/2 cup diced carrot
1/2 cup chopped celery
1/4 cup butter or margarine
1/4 cup flour
2 cups milk
3 cups shredded sharp Cheddar cheese, or about 12 ounces
1 can (7 ounces) tuna, drained and flaked
1 small can (8 ounces) cream-style corn
few drops Tabasco sauce
chopped green onions or parsley for garnish
Put water and about 1 teaspoon of salt in a large saucepan; add diced potato, carrot, celery, and chopped onion. Cover and bring to a boil. Reduce heat and simmer for about 10 minutes; remove from heat and set aside.
In a small stock pot, melt butter. Blend in flour and stir until smooth. Gradually add milk, stirring constantly. Continue cooking, stirring, until smooth and thickened. Add cheese and stir until melted. Add cooked vegetables with their liquid, tuna, corn, and Tabasco. Add salt to taste and serve garnished with green onions or parsley, if desired.
Cheddar Chile Soup
2 tablespoons butter
1/4 cup chopped onion
2 tablespoons flour
2 canned tomatoes
3 whole canned green chiles, rinsed and drained
1 1/2 cups chicken broth
1 1/2 cups heavy cream
6 ounces shredded sharp cheddar cheese
salt, to taste
Melt the butter in a heavy 2-quart saucepan; add the onions and sauté until tender. Stir in flour until smooth and bubbly, but not browned. Coarsely puree the tomatoes and green chilies in food processor, stopping while there is still a little texture.
Stir tomatoes into the onions then add the chicken broth; bring to a boil. Stir a few times to keep flour from sticking to the bottom, then simmer over low heat for 15 minutes with the pan partly covered. Add the cream and shredded cheese. Stir once or twice until the cheese has melted and the soup is heated through. Do not let the soup boil. Season to taste with salt. Serves 2.
I like chili with big hunks of beef. Thinking now can you make a tuna chili? not even sure if that would taste good.
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