Soups

Scallop & Tomato Chowder with Roasted Garclic Croutons

Summary

Yield
6 Servings
SourceBetty Rosbottom (1988)
Prep time
20 minutes
Cooking time
50 minutes
Total time
1 hour, 10 minutes

Ingredients

5 T
butter (unsalted)
1 1⁄2 c
leeks (white parts only, finely chopped)
2 t
garlic (finely chopped)
3 T
flour
2 c
milk
2 c
chicken stock
1 cn
Italian-style plum tomatoes (28-oz can, drained and chopped into 1/2-inch dice)
1 lb
potatoes (peeled and cut into 1/2-inch dice)
1 T
tomato paste
2
bay leaves (broken in half)
1⁄4 t
cayenne pepper
1 t
salt (or to taste)
1 1⁄2 lb
bay scallops
 
black pepper (freshly ground, to taste)
1⁄4 c
parsley (chopped)

Instructions

Heat butter in a large heavy pot over medium heat. When butter is hot, add the leeks and garlic and sauté, stirring until softened, 3 to 4 minutes. Sprinkle the flour over the leek mixture and stir constantly for 2 minutes. Add the milk and stock and stir until mixture is smooth, slightly thickened and flour is well dissolved, about 3 minutes. Add the tomatoes, potatoes, tomato paste, bay leaves, cayenne and salt. Stir well to mix. Bring soup to a simmer and cook, stirring occasionally, until potatoes are tender, about 25 minutes. (The soup can be made a day ahead to this point. Remove from heat and cool. Remove bay leaves. Then cover and refrigerate.) To finish soup, reheat over medium heat, stirring until simmering. Add scallops and cook, stirring until scallops are opaque and cooked through, about 4 minutes. Taste and add more salt, if desired, and black pepper to taste. Ladle into 6 individual soup bowls and sprinkle with parsley.

Peasant on the Lane's Broccoli & Mushroom Chowder

Summary

Yield
12 Servings
SourceJackee McKnight (1997)
Prep time
30 minutes
Cooking time
45 minutes
Total time
1 hour, 15 minutes

Ingredients

1 lb
broccoli (fresh or frozen)
8 oz
mushrooms (fresh)
8 oz
butter
1 c
flour
1 q
chicken broth/stock
1 q
half & half
1 t
salt
1⁄4 t
white pepper
1⁄4 t
tarragon (crushed)

Instructions

Cut broccoli into 1/2 inch cubes and slice mushrooms. Steam both vegetables using 1/2 cup of water; reserve all juices. Make a roux by melting butter, adding flour and cooking for about 4 minutes. Add reserved stock, liquid and half & half and bring to a boil. Add steamed broccoli and mushrooms and cook until heated through. Yield: approximately 3 quarts.

Dinner Chowder (Paul's Favorite)

Summary

Yield
6 Servings
SourceEleanor Dougherty (1983)
Prep time
20 minutes
Cooking time
30 minutes
Total time
50 minutes

Ingredients

2 c
white potatoes (diced, raw)
3⁄4 c
onion (minced)
1⁄2 c
celery (diced)
2 1⁄2 t
salt
2 1⁄2 c
water (boiling)
4 T
margarine
4 T
flour
1⁄4 t
pepper
1⁄2 t
powdered mustard
1 1⁄2 t
Worcestershire sauce
2 c
milk
1⁄4 lb
sharp cheese (grated, processed)
1 T
parsley (minced)
1 c
canned mashed tomatoes

Instructions

Combine potatoes, onion, celery, 1 teaspoon salt and boiling water in covered kettle. Simmer until tender. Meantime, melt margarine. Stir in flour, then add salt. Add next 4 ingredients while stirring. Cook until thickened, then add cheese and stir until melted. Stir into potato mixture, then add parsley and tomatoes. Heat and serve. (Shrimp, if added, could make this a party soup!)

New England Clam Chowder

Summary

Yield
4 Servings
SourceKathy Lamantia (1978)
Prep time
10 minutes
Cooking time
25 minutes
Total time
35 minutes

Ingredients

6 sli
bacon (trimmed of excess fat)
1⁄2 c
onion (chopped)
2 cn
clams with juice (4 1/2-oz)
1 cn
cream of potato soup (10-oz)
10 oz
milk (use potato can to measure)
1 T
lemon juice
 
pepper (to taste)

Instructions

Cook in 2-quart saucepan. Cut trimmed bacon into bite-size pieces. Cook with onion until bacon is tender but not brown and onion is translucent. Do not drain. Add can of potato soup, milk, 2 cans of clams with juice and lemon juice. Stir well. Sprinkle with pepper. Cook until heated through.

Fish Chowder

Summary

Yield
4 Servings
SourceCarl Anderson (1982)
Prep time
15 minutes
Cooking time
55 minutes
Total time
1 hour, 10 minutes

Ingredients

1 1⁄2 lb
turbot filet
3
potatoes (medium, diced)
4
carrots (medium, diced)
1
onion (large, minced)
1 pk
frozen black-eyed peas
3 T
wheat germ
1 q
milk (nonfat)
1 q
water
 
pepper (or curry or sage)

Instructions

Bring combined milk and water to a boil. Mix potatoes, carrots, onion, black-eyed peas, wheat germ and fish in a 3-quart saucepan. Cover with boiling liquid. Simmer 40 minutes. Season when served (pepper is always good, curry and sage may be added separately or in a combination).

Hamburger Vegetable Chowder

Summary

Yield
4 Servings
SourceDiane Bare (2000)
Prep time
20 minutes
Cooking time
30 minutes
Total time
50 minutes

Ingredients

1⁄2 lb
ground beef
2 T
oil
1 c
canned tomatoes
1⁄2 c
carrots (diced)
1⁄2 c
celery (diced)
1
onion (medium, chopped)
2 t
salt
1⁄2 t
pepper
1⁄4 c
rice (uncooked)
1 1⁄2 c
water
1 c
potatoes (cubed)

Instructions

Brown ground beef in oil. Add remaining ingredients. Put in pan with a tight-fitting lid. Simmer until vegetables are tender and rice is cooked.

Southwestern Chicken Corn Chowder

Summary

Yield
4 Servings
SourceDianne Annis (2000)
Prep time
15 minutes
Cooking time
25 minutes
Total time
40 minutes

Ingredients

1⁄2 t
olive oil
1 c
onions (chopped)
1 t
garlic (minced)
1 cn
chicken broth (14 1/2-oz, fat-free)
1 cn
cream of chicken soup (10 3 /4-oz, reduced-fat)
1 cn
chopped green chiles (drained 4 1/2-oz)
1 cn
premium chicken (12-oz, breast meat, drained and shredded)
1 cn
cream-style corn (15-oz)
1 t
chili powder (or to taste)
1⁄2 t
ground cumin
1 c
milk (low-fat)
 
Mexican-blend cheese (shredded, for garnish, optional)

Instructions

Place olive oil in a Dutch oven or soup pot over medium-high heat. Stir in onions and cook for 30 seconds. Stir in garlic. Add chicken broth and raise heat to high. Add undiluted cream of chicken soup and stir to mix well. Allow the soup to come to a boil. Add chiles and chicken. When soup returns to a boil, reduce the heat to low. Add the cream-style corn, chili powder and cumin. Stir to mix well. Remove pot from heat and stir in the milk. Serve at once, garnished with cheese, if desired.

Roasted Chicken & Wild Rice Chowder

Summary

Yield
8 Servings
SourceMarty Prass (2002)
Prep time
20 minutes
Cooking time
55 minutes
Total time
1 hour, 15 minutes

Ingredients

2 c
wild rice
2 T
vegetable oil
1 lb
boneless chicken breast
1⁄4 lb
bacon
2
onions (medium)
4
carrots
4
celery stalks
1 lb
potatoes
6 c
chicken stock
6
sprigs fresh thyme
2
bay leaves
2 c
heavy cream
 
Salt and pepper (to taste)

Instructions

Cook wild rice according to package directions. Cut chicken, bacon and vegetables into bite-sized pieces. In large stock pot, sauté chicken and bacon in oil over high heat. Add onions, carrots, celery and potatoes. Cook and stir until vegetables are tender, about 25 minutes. When vegetables are tender, add chicken stock, thyme and bay leaves. Simmer over lower heat about 15 minutes. Stir in cream and add rice. Heat through. Add salt and pepper, if desired. Remove bay leaves before serving.

Danish Holiday Fruit Soup

Summary

Yield
8 Servings
SourceLouise Vetter (1992)
Prep time
5 minutes
Cooking time
2 hours, 20 minutes
Total time
2 hours, 25 minutes

Ingredients

2 q
boiling water
1 c
sugar
1⁄2 t
salt
1 c
dried prunes
1⁄2 c
seedless raisins
1 c
fruit juices (1/3 c orange juice, 1/3 c lemon juice, 1/3 c grape or cherry juice)
1 T
vinegar (or 2 T sweet pickle juice)
2
cinnamon sticks
1⁄2 c
Minute Tapioca or sago

Instructions

Bring water to boil. Add sugar and salt. Stir, with wooden spoon, to dissolve sugar and salt. Stir until water boils again. Add fruit, fruit juices, vinegar and cinnamon sticks. Simmer until prunes are almost soft. Add tapioca or sago. Cook until white of tapioca disappears (about 1 hour). Serve chilled. Makes 8 to 12 servings.

Vegetable Cheese Soup

Summary

Yield
4 Servings
SourceJane Joyce (1992)
Prep time
20 minutes
Cooking time
30 minutes
Total time
50 minutes

Ingredients

2
potatoes (large, finely chopped)
1
onion (large, finely chopped)
1⁄2 c
carrots (finely chopped)
1⁄2 c
celery (finely chopped)
2 cn
beer (12-oz. cans, or 3 c. water)
4 t
instant chicken bouillon
1 c
half & half
2 c
Cheddar or American cheese (shredded)
1⁄8 t
ground nutmeg
1⁄4 c
parsley (snipped)

Instructions

Heat vegetables, beer and bouillon to boiling in 3-quart pan; reduce heat. Cover and simmer until vegetables are tender. Stir in remaining ingredients except pars- ley. Heat through. Sprinkle with parsley.

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