soup

Parent Cafe
61

<p>mommusic, thank you for the wild rice chowder recipe. It sounds like a soup you can make without sitting around for 4 hours. I am going to try it.</p>

62

<p>Great recipes mommusic, keep going! I made a similar corn chowder last night and shaved 4 ears of fresh corn. It only took a few minutes and made a huge difference.</p>

<p>Which site do you use to type in ingredients? We are trying to eat only what’s fresh and in season locally.</p>

63

<p>One site that has a good ingredient search is [All</a> recipes complete resource for recipes and cooking tips](<a href=“http://www.allrecipes.com%5DAll”>http://www.allrecipes.com). I use it constantly!</p>

64

<p>Have an easy Wild Rice soup recipe for when we are short on time.</p>

<p>Wild Rice Soup</p>

<p>6 cans Campbells Select Potato and Roasted Garlic soup ( Now it is called Healthy Harvest)
1 bag wild rice, cooked
slivered almonds
2 cups shredded cheddar or colby/cheddar mix</p>

<p>Heat soup, add cheese, almonds and rice. Heat through. Soup will thicken as rice absorbs more liquid. Thin with milk or half and half. Can also add chicken, ham or bacon . Quick and easy and very tasty!</p>

65

<p>Does anyone have a good Clam Chowder recipe? We are missing Boston delicacies!</p>

66

<p>This is Ivar’s chowder recipe.</p>

<p>

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67

<p>Mattmoose - that is Czarnina, big in the Polish community in Buffalo around Eastertime, my Polish uncle’s mother would make it. With homemade noodles, it was heaven!!! I don’t think my kids would go for eating duck now that we have them as pets…</p>

68

<p>Check out the Bush’s Beans recipe for minestrone soup on p. 127 of the November Better Homes & Garden. It got an enthusiastic reception at my house tonight.</p>

69

<p>Green Chile Corn Chowder</p>

<p>4 slices bacon, cut into strips crosswise (for vegetarians, omit bacon and use cooking oil)
1-2 small russet potatoes, peeled, quartered lengthwise and sliced about 1/4" thick (about 1 cup of potatoes)
1 small onion, quartered and sliced thinly
4 ears of sweet corn husked and kernels stripped off cob (OR 1 16-oz bag of frozen white corn)
1/2 tsp dried thyme
1/2 to 1 cup of chopped green chile* mild or hot, depending on your preference
2-3 cups chicken broth (vegetable broth also works)
1/2 cup half & half (lower fat option: condensed skim milk)</p>

<p>Heartier option: 1-2 cups of shredded chicken</p>

<p>Fly bacon until crisp in a deep skillet. Remove and set aside for garnish. Do not drain bacon fat. Use it to saute potatoes until they turn translucent and start to brown around edges. Add onion and saute until translucent. Add corn kernels and thyme; saute until corn kernels lose their milky appearance (or frozen kernels have thawed and heated through). Add green chile. Stir to mix.</p>

<p>Add chicken broth and heat until the mixture comes to low boil. Reduce heat and simmer for about 15 minutes. </p>

<p>Remove about 1/4 of soup mixture, puree and add back to soup. (Add chicken, if using.)
Before serving add half & half and warm gently.</p>

<p>Garnish with bacon.</p>

<p>Soup keeps well if you don’t add the half & half. In fact, it’s tastier the next day. Add Half & half when reheating.</p>

<ul>
<li>Green chile will be problematic for most parts of the country outside of the Rocky Mtn west. We can buy it canned, frozen, jarred and, of course, freshly roasted in 40 lb bags.</li>
</ul>

<p>Look for Anaheim or New Mexican chiles in specialty food section of your supermarket. You’ll need at least 6 chiles. To prepare green chiles, poke a hole through side wall of chile with a knife tip and place directly under a broiler. Blister chiles on all sides. Remove from oven and cool until you can handle them. (You may want to use rubber gloves to peel chiles since capsaicin is a mucus membrane irritant. If you use your bare hands–and I do–just remember NOT to touch your face. Wash hands thoroughly after handling chile.) Peel chiles and remove seeds. Chop.</p>

<p>Depending on your locale, you may be able to find cans of roasted, peeled and chopped green chile in the the Mexican food section–near taco kits. Do not use jalepenos–they can be bitter and will overwhelm the flavor of the corn.</p>

<p>This a fall staple in my house, esp in september when corn is still in season and the chile harvest is coming in.</p>

70

<p>smdur1970–I made the Broccoli Cheese Soup tonight and it was delicious! S, who is a huge fan of the original, said it tasted exactly the same as Panera. Thanks!</p>

71

<p>Emeraldkitty4- thanks for the chowder recipe–looks great!</p>

72

<p>If anyone is near a Christmas Tree Shop, I went there today to pick up some things and they had a huge selection of the Bear Creek Soups, including the Darn Good Chili - I stocked up (I love their potato and broccoli cheddar)</p>

73

<p>thumper1,
Thanks for the chili and minestrone soup recipes. My family enjoyed both those soups. They were quick and delicious!</p>

74

<p>zooeydog: look at recipezaar.com and search for panera garden vegetable soup. several look good and close.</p>

75

<p>Thanks, everyone, these are great!</p>

76

<p>This is a slightly richer clam chowder recipe–it’s from Susan Simon’s Nantucket Table Cookbook. </p>

<p>1/4 pound salt pork or slab bacon, finely diced
1 quart quahogs, packed in 1 cup liquid
2 cups water
1 large yellow onion, finely diced
1/2 cup pounded common crackers*
2 1/2 cups diced new potatoes
4 cups milk or half-n-half
8 teaspoons unsalted butter
Salt and freshly ground black pepper</p>

<p>In a large, heavy-bottomed saucepan or a stockpot over medium-high heat, saut</p>

77

<p>I made this for dinner tonight.</p>

<p>Cracked Wheat and Bean Soup</p>

<p>1 C cracked wheat
1 C red beans
1 C black beans
2 carrots, chopped
2 stalks celery, chopped
1 small onion, chopped
1 T minced garlic
1/4 C bouillon
10 C water</p>

<p>Throw everything in a crock pot set on high. Cook for about 8 hours.</p>

<p>You could add chopped sausage, ham etc, but it tasted great as is. Next time I make it I will add chili powder, tomatoes and bell peppers.</p>

78

<p>Great recipes! I don’t know much about beans, do you use dried?</p>

<p>I’m especially interested in any soups made with seasonal veggies and legumes, low fat, lots of fresh herbs and flavors.</p>

<p>Can anyone comment on the difference between homemade stock, boxed like Trader Joe’s, frozen, soup starters, canned, etc. Does anyone use Penzy’s soup starters?</p>

79

<p>^^
I don’t find enough difference in stocks/broths/ lower sodium bouillon cubes, etc. to really make much of a difference in well flavored soups. If I have ingredients such as bones, gravy or extra veggies that can be turned into broths and frozen I use them. Otherwise I use organic chicken stock from Trader Joe’s or Costco. I tend to use what I have on hand, especially what I must use up. (Often that is fresh spinach.)</p>

<p>About 2 weeks ago I was on a soup kick. I made the pistou and the Gypsy soup posted on here as well as a pureed bean-veggie soup flavored with a smoked turkey leg instead of ham. Some went into the freezer. Gypsy soup will be featured at an Election Night party after I finish working at our polling place. In the making I used up a pound box of macaroni and an enormous can of chickpeas from Costco.</p>

80

<p>^Chili: how much beans to use is dependent on how big your pot and the ratio of beans to other stuff. Beans will swell. The above recipe reads for a large crock pot. </p>

<p>We (wife) just made a batch of chili. She always soaks her beans for 3 days, changing water daily. (gasless)</p>

<p>Wife also crock pots a chicken for the broth. The meat gets used up in other dishes. Two items from one bird.</p>

<p>Winter time, I also get on a soup kick. Got some pho mix (many flavors) from an oriental grocery and use veggies from the garden (pnw mild winters) with the leftover broth chix or other meat. Noodles too.</p>