Soups and Chowders

[#juan]

Corn Chowder with potatoes and bacon

This is a recipe that I got in Winnipeg at least twenty five years ago. Real comfort food on a cold day.
Ingredients:

• 1 cup diced bacon (about eight rashers cut in 1/2 inch lengths)
• 4 medium potatoes, peeled and coarsely chopped
• 1 medium onion, chopped
• 2 cups water 3 cans cream-style corn
• 1 teaspoon salt
• pepper to taste
• 1 1/2 cups half-and-half or light cream

Preparation:

Sauté bacon until browned and crisp; add chopped potatoes and onions. Add water, corn, and seasonings; cover and simmer for about an hour. Stir in half-and-half; heat through but do not boil. Serves 4 to 6.

 

[DaSleeper]

My mother used to make something similar, but using side pork cooked crisp...
With bacon it should be a lot better......
Do you chop a little bit of the potatoes a bit finer so they cook a bit faster and kinda thicken the soup a bit??

 

[AnnaG]

My seafood chowder:
2 liters of Mott's Clam.
2 pints of my home canned tomatoes
2 cans of baby clams with the accompanying juice
2 cups of scallops
a couple fillets of red snapper or whatever fish is handy, cut into bite sized pieces
a couple cups of crabmeat
a slab of bacon, fried crispy and drained
a cup each of sliced carrots, chopped celery, chopped onion, chopped mushrooms, cubed potatoes
dulce
oregano
basil
lemon pepper
Cajun seasoning
(if you don't like red chowder, you can use 2 liters of cream and a liter of milk, but watch how much lemon pepper you use or else you get fish and veggies in really thin cottage cheese)

Heat tomato juice and tomatoes to boiling, stir in veggies and bring to a boil, reduce heat to a slow bubbling and cover for a half hour. Turn heat off and serve.
I have no idea how many servings it makes but it feeds a half dozen people and there is still some remaining to freeze or whatever.

 

[#juan]

My mother used to make something similar, but using side pork cooked crisp...
With bacon it should be a lot better......
Do you chop a little bit of the potatoes a bit finer so they cook a bit faster and kinda thicken the soup a bit??

Sure, anything that works, though I've found that chopped potatoes simmered for an hour have cooked away a fair amount into the soup but with a chowder, the thicker the better...:smile:

 

[#juan]

My seafood chowder:
2 liters of Mott's Clam.
2 pints of my home canned tomatoes
2 cans of baby clams with the accompanying juice
2 cups of scallops
a couple fillets of red snapper or whatever fish is handy, cut into bite sized pieces
a couple cups of crabmeat
a slab of bacon, fried crispy and drained
a cup each of sliced carrots, chopped celery, chopped onion, chopped mushrooms, cubed potatoes
dulce
oregano
basil
lemon pepper
Cajun seasoning
(if you don't like red chowder, you can use 2 liters of cream and a liter of milk, but watch how much lemon pepper you use or else you get fish and veggies in really thin cottage cheese)

Heat tomato juice and tomatoes to boiling, stir in veggies and bring to a boil, reduce heat to a slow bubbling and cover for a half hour. Turn heat off and serve.
I have no idea how many servings it makes but it feeds a half dozen people and there is still some remaining to freeze or whatever.

That is a big chowder for the two of us but it sounds good and I'm sure it can be cut down fairly easily. ;-)

 

[AnnaG]

That is a big chowder for the two of us but it sounds good and I'm sure it can be cut down fairly easily. ;-)

Yup. Most times when I make soups, stews, chilis, and the like, I make in large quantities. If only the two of us eat it, I freeze it and pull some out as we want it. If company shows up I pull more out. It isn't that much more time consuming to make a large batch than a small batch.

 

[#juan]

Yup. Most times when I make soups, stews, chilis, and the like, I make in large quantities. If only the two of us eat it, I freeze it and pull some out as we want it. If company shows up I pull more out. It isn't that much more time consuming to make a large batch than a small batch.

There is a farmer I know just outside Nanaimo who cuts and wraps a whole lamb for me in the spring. The same guy puts together 15 to 20 pounds of short ribs for me and I cook these all at once and freeze them in two meal lots. This is the meat part of most of the stews I make. The other good thing about cooked and frozen short ribs is that they can be thawed and sliced into the best beef sandwiches anywhere.

 

[AnnaG]

There is a farmer I know just outside Nanaimo who cuts and wraps a whole lamb for me in the spring. The same guy puts together 15 to 20 pounds of short ribs for me and I cook these all at once and freeze them in two meal lots. This is the meat part of most of the stews I make. The other good thing about cooked and frozen short ribs is that they can be thawed and sliced into the best beef sandwiches anywhere.

I'd go to your place for a visit anytime. lol I do ribs that way, too. Not necessarily short ribs, and not necessarily beef, but ribs anyway.

 

[talloola]

Yup. Most times when I make soups, stews, chilis, and the like, I make in large quantities. If only the two of us eat it, I freeze it and pull some out as we want it. If company shows up I pull more out. It isn't that much more time consuming to make a large batch than a small batch.

I do that too Anna, chicken broth, spaghetti sauce, soup, etc., make huge batches, freeze, so nice to go to the freezer and just get what you need,
anytime you need it.
Less expensive as well. Usually can buy food in large quantities, econo size,
at a lower price.

 

[karrie]

I don't cook soups or chowders with a recipe as a general rule. I tend to basically scour the fridge and pantries, throwing in whatever I feel like, all the while smelling and nibbling ingredients to make sure they will taste good together. lol.

 

[gopher]

''Corn Chowder with potatoes and bacon''


EXCELLENT! Please consider adding beer rather than water for additional flavor.

 

[AnnaG]

I don't cook soups or chowders with a recipe as a general rule. I tend to basically scour the fridge and pantries, throwing in whatever I feel like, all the while smelling and nibbling ingredients to make sure they will taste good together. lol.

*big grin* I make leftover soup a lot, too.

 

[YukonJack]

I read once in a publication that put a Hungarian on a desert island and within two days he will come up with a delicious soup using local ingredients.

I am Hungarian and I might as well be the one in the story.

Give me a well stocked herbs/spices pantry and I will not disappoint you.

 

[#juan]

I don't cook soups or chowders with a recipe as a general rule. I tend to basically scour the fridge and pantries, throwing in whatever I feel like, all the while smelling and nibbling ingredients to make sure they will taste good together. lol.

Absolutely. That corn chowder came from a lady in Winnipeg. She used bacon but a bit of ham works just as well. When we were in Winnipeg our kids were quite young and they loved that chowder enough to ask for it quite often so I didn't usually mess with the recipe when it was for the kids.

 

[#juan]

Clam chowder

There are thousands of different ways to make clam chowder but this is my favorite. I use canned clams because it is easier than messing with fresh clams, and canned clams don't have sand in them. Like all chowders, it is heavy on the potatoes and is a real comfort food.

Ingredients

three cans of Clam Nectar
two cans baby clams
one medium onion finely chopped
four or five medium to large potatoes coarsely chopped
one cup finely chopped celery
one carrot finely chopped
two tablespoons chopped parsley
one teaspoon dried thyme
three cups water
two cups half and half or coffee cream
salt and pepper to taste

Put everything but the clams and the cream into a large pot. Bring to a boil and turn down heat and barely simmer for one hour. Add clams and cream, gently stir and barely re-heat....Don't boil...and serve.
This chowder goes well with some nice crusty bread rolls.

 

[karrie]

*big grin* I make leftover soup a lot, too.

One of my family's faves is our leftover turkey dinner soup. They used to call it 'fruit salad' soup.

we'd roast some butternut squash (almost any squash will do) with onions and butter. Then, when it was all nicely caramelized, run it through the food processor, add chicken/turkey stock (whatever you have left from the pan the night before, or stock in your pantry, will work), to make it the texture we wanted.

Then we'd set up bowls of 'toppings' for the soup...
Leftover stuffing baked to make 'crackers', diced apples, soaked raisins and cranberries, diced turkey.

They'd devour two or three bowls each.

 

[karrie]

Clam chowder

There are thousands of different ways to make clam chowder but this is my favorite. I use canned clams because it is easier than messing with fresh clams, and canned clams don't have sand in them. Like all chowders, it is heavy on the potatoes and is a real comfort food.

we're just starting to bring in our garden potatoes... I think I'm going to have to start making some of these chowders. Yum.

 

[AnnaG]

I read once in a publication that put a Hungarian on a desert island and within two days he will come up with a delicious soup using local ingredients.

I am Hungarian and I might as well be the one in the story.

Give me a well stocked herbs/spices pantry and I will not disappoint you.

I'll look you up next time I am in the mood for sand, empty clamshell, seawater soup.

 

[AnnaG]

we're just starting to bring in our garden potatoes... I think I'm going to have to start making some of these chowders. Yum.

I love the little white ones steamed and buttered all by themselves.
Even though I am not a turkey fan, nor a squash fan, I think I would try your LT soup.

 

[#juan]

I'd go to your place for a visit anytime. lol I do ribs that way, too. Not necessarily short ribs, and not necessarily beef, but ribs anyway.

The way I cook short ribs, the bones invariably fall out so you're left with just the chunks of beef. As I said, very easy to slice into a sandwich...;-)