Soups and Chowders

Recently I purchased a package of “Crawfish Tail Meat” at the local grocery store. I had no idea what I was going to do with it but I love trying new things. After a few weeks of storage in my freezer a friend of mine in Tenn. told me about a recipe that she makes that everyone loves… so I made it this last weekend and it is excellent and I would recommend trying it yourself. Thanks Amy.

Crawfish Corn Chowder

1 Stick Butter
1 Cup Green Onions
1 PKG Cream Cheese
1 Cup Heavy Whipping Cream
2 Cans Cream of Potato Soup
2 Cans Whole Kernel Corn – One drained – one not
2 PKG Frozen Crawfish Tail Meat Thawed
In Large pot sauté onions in stick of butter until soft. Then add other ingredients and heat over medium heat.
After making the Crawfish Chowder I decided to look for some other recipes for soups and chowders. I haven’t had time to make them all but I only publish recipes that look like they would be good or that I have tried and like.

Chinese Corn Soup

2 whole chicken breasts, boned and skinned
1 egg white
1 T. rice wine
1 T. cornstarch
1 qt. Chicken stock
1 (8 oz.) can corn
1 t. salt
1/4 t. pepper
1 egg, beaten
2 T. cornstarch
2 T. water
Dice the chicken breasts into bite-sized pieces or slice to thin slivers and combine with the egg white, rice wine, and cornstarch. Set aside. Bring to a boil the chicken stock, creamed corn, salt, and pepper. (If the chicken stock is already salted, you will need to reduce the salt here. I use none until it is ready for the table and then salt to taste.) When stock reaches a boil, add the chicken pieces, stirring constantly to break up the chicken. Cook 1 minutes.
Add the beaten egg in a thin stream, stirring slowly in one direction. Thicken the soup with the cornstarch and water mixture, stirring for a few minutes. Makes 6 to 8 servings, depending on whether you use as a full meal or a soup course.

Colophon Original African Peanut Soup

Blend in Food Processor:
1 ounce Ginger root - scrubbed/chunked
3 Garlic cloves
1 teaspoon    Chili peppers - crushed
Chop fine and add:
1 pound Tomatoes - fresh or canned
1/2 pound Peanuts, dry roasted - unsalted
1 Onion - peeled and chunked
Add to pot, along with:
12 ounces Chicken consomme
12 ounces Water
1 pound Chicken/turkey - boned/diced
1 pound Tomatoes - peeled and diced
Heat to a slow boil, then simmer one hour or longer. Don’t let mixture get too thick. Blend 2 T melted butter with flour to make a roux. Stir into soup. If soup gets too thick, add more water. Garnish with additional chopped dry roasted unsalted peanuts.

Creole Soup Pot

2 c. chicken - cut in bite size pieces OR
1 lb. shrimp, cooked
6 slices bacon - cut in 1/2 inch pieces
3/4 c. green onion - sliced
1 med. green pepper - cut into 1/2 inch pieces
1 tsp. garlic
2 cans chicken with rice soup
1 (14 1/2 oz.) can stewed tomatoes
1 1/2 c. water
1 bay leaf
Hot sauce to taste
In soup kettle, cook bacon until crisp over medium heat. Remove bacon and drain fat, leaving 2 tablespoons in pot. Add green onions, green pepper and garlic; cook over medium heat until crisp tender. Add tomatoes, soup, water, and bay leaf. Bring just to boil, reduce heat. Simmer, uncovered, 10 minutes. Add chicken/shrimp and bacon; cover and heat gently for 5 more minutes. Add hot sauce and serve.

English Cheddar Cheese Soup

1/4 c. butter
1/4 c. flour
1 (27 oz.) can chicken broth
2 carrots - cut into 1 inch julienne strips
1 onion - chopped
1/2 c. chopped leeks
1 c. white wine
1 tsp. Worcestershire sauce
2 c. shredded cheddar cheese
1 Dash red pepper
Salt
1/2 c. cream
Melt butter, blend in flour, gradually stir in broth until smooth; heat to boiling. Add carrots, onions, leeks, wine, and Worcestershire sauce. Simmer 10 minutes, stir in cheese and red pepper until cheese is melted. Season to taste with salt. Stir in cream, heat until hot. Do not boil. Serve.

Finnish Summer Soup

2 c Water
Small thin skinned potatoes, peeled and halved
1 t Salt
1/8 t White pepper
2 T Butter or margarine
Small boiling onions OR
6 green onions (including tops), cut into 3-inch lengths
1/2 lb. Young fresh baby carrots 1/2 lb Young fresh green beans but into 1-inch lengths
2 c Fresh shelled tiny peas
2 c Half and half - light cream
3 T All purpose flour
Heat water to boiling in a wide 5-quart pan; add potatoes. Reduce heat; cover and simmer for 5 minutes. Add salt, pepper, butter, onions, carrots, and green beans; simmer for 8 more minutes. Add peas and cook for another 2 minutes or until vegetables are crisp-tender.
In a small bowl, stir together half and half and flour until smooth; stir into simmering vegetables. Cook, stirring until soup slightly thickened (about 5 minutes) Serving size: 1-2/3 cup May be served with open faced sandwiches of cream cheese on rye, decorated with sliced vegetables.

German Sausage Chowder

1 pound cooked bratwurst or knackwurst cut in 1/4
2 medium potatoes - peeled and coarsely
1 medium onion - chopped (1/2 cup)
1 small head cabbage - shredded (4 cups)
1 can whole kernel corn - optional
3 cups milk
3 tablespoons all-purpose flour
shredded aged Swiss cheese
snipped parsley - if desired
In a large saucepan or Dutch oven combine sausage, potatoes, onion, 1/2 teaspoon salt, and dash pepper. Add 2 cups water. Bring to boiling; reduce heat. Cover; simmer for 20 minutes or until potatoes are nearly tender.
Stir in cabbage (and corn if desired); cook 10 minutes more or till vegetables are tender. Stir in 2 1/2 cups of the milk. Stir remaining 1/2 cup milk into flour; stir into soup. Cook and stir till thickened and bubbly. DON’T LET IT SCORCH! Stir in cheese till melted. Garnish with parsley. Makes 6 servings.

Italian Wedding Soup

1/2 cup unseasoned bread crumbs
1/3 cup Romano or Parmesan cheese, finely grated
1/4 cup whole milk
1/4 cup low-sodium beef broth
1/4 cup chopped fresh parsley
2 eggs, beaten
1 T. dried oregano
1/2 T. garlic, minced
1/2 T. kosher salt
1/2 T. ground black pepper
1 t. dried basil
Pinch nutmeg
1 lb. ground chuck
2 T Olive Oil
1 cup yellow onion, diced
1 cup celery, diced
1 cup carrot, diced
1 cup ham, diced
1 T. garlic, minced
6 cups low-sodium chicken broth
2 t. dried oregano
1/2 t. crushed red pepper flakes
1 bay leaf
1 can (15 oz.) white beans - drained and rinsed
2 cups whole spinach leaves
1/2 cup chopped fresh parsley
2 eggs, beaten
1/2 cup Parmesan, grated
Stir together first 13 ingredients in a mixing bowl. Add the ground chuck and mix together thoroughly with a fork. Using a portioning scoop (#100), shape the meat mixture into balls (about marble sized).
Sweat vegetables, ham, and garlic for soup, in oil in a stockpot over medium heat until softened.
Add chicken broth and seasonings (oregano, red pepper, bay leaf); simmer 15–20 minutes.
Drop meatballs into simmering soup with a small scoop or a melon baller. Cook until they float to the top, 3–4 minutes.
Stir in beans, spinach, and parsley. Cook just until spinach wilts, about 2 minutes.
Combine eggs and Parmesan with a whisk. Off heat, stir egg mixture into soup. Print this post