Zesty Red Clam Chowder

Even though the weather here isn't quite cold enough for us to need soup, I am still making soup about once a week because it is soup time; whether or not Texas weather cooperates.  This recipe I have kind of always wanted to try because I do love clam chowder, but I've only ever had the white variety.  After making it, I am now a red or white clam chowder kind of girl.

The ingredients:                                     

1 onion, diced; 3 slices of bacon, diced; 2 (6.5oz) cans minced clams (do not drain!); 1 large potato, peeled and chopped; 1 celery stalk, chopped; 1 (14.5oz) can whole tomatoes; 1 C canned crushed tomatoes; 2 Tbsp chopped parsley; 1 tsp dried oregano, crumbled; 1/2 tsp salt; 1/2 tsp cayenne pepper, or to taste; 1/4 tsp ground pepper.

I already had some bacon that I'd cooked the day before, so I just chopped it up...

and threw it into a large pot with my diced onions and a small swirl of oil.  Saute them until the onion is translucent. (You won't need oil if your bacon is uncooked due to the loveliness that is bacon grease.)

Then, take that very large potato and peel it (making sure to NOT PUT THE PEELS DOWN THE KITCHEN SINK BECAUSE IT WILL CLOG YOUR GARBAGE DISPOSAL...not that I have ever done such a thing, of course). Chop up that potato and celery.

Once the onion is sauteed, stir in the clams (with their juice)...

 potato, celery and 1 C of water; bring to a boil.

Reduce the heat to a simmer once it's started boiling and cook until the potato is fork tender (about 10 minutes or so).  Once the potato is tender enough, throw in the whole and crushed tomatoes, parsley, oregano, salt, cayenne (I used the smallest dash since my girls were eating it too) and pepper.

While it is cooking, go ahead and use your spoon to break apart those whole tomatoes.  Then take a big whiff of your awesome dinner, cause it smells divine.

Once the soup is heated through, serve immediately!  I served mine with fruit; specifically a plum.

   Holy moly, this soup was yummy.  Evan added some extra cayenne pepper to his individual bowl and said it was great with the extra spice.  We ate this as left overs and it was even better!  This is definitely a soup I shall be adding to our usual menu rotation!!!

Enjoy!

Simple Turkey Chili

Chili is a staple meal in our house during the cold season. Usually, it's totally Evan's domain. He likes to experiment with different beans and spices and meats. But, he "allowed" me to make chili one day. I decided to try a tried but true route and went with this recipe.

The ingredients:

1 lb. ground turkey; 1 small onion, chopped; 1 can (28oz.) diced tomatoes, undrained; 1 can (15oz.) hot chili beans; 1 can (15oz.) mild chili beans; 1 can (6oz.) tomato sauce; 1 can (4oz.) chopped green chilies; 1 packet chili mix; 1 can mushrooms.

Start by dumping all of the canned foods into your crockpot.

The diced tomatoes and tomato sauce...
the mushrooms...
both cans of beans...
and the chilies.
Take the ground turkey and start browning. I like using ground turkey instead of beef in chili because it makes the chili less greasy. But, if ground beef makes your heart skip a beat in your chili, then go for it!
Add the chopped onions to the turkey and brown them together.
Dump them into the crockpot.
Take the chili seasoning mix and sprinkle it on top.
Stir together and then allow the chili to cook on high for 5-6 hours.
Once again, I have failed you all and forgot to take and after picture. My sincere apologies.

This chili was great. It wasn't spicy enough for Evan, so he added extra chili powder to his bowl. I found it to be the perfect mixture of beans and meat. I'm not a bean person, so I don't like my chili to be bean based. We top our with cheddar cheese and sometimes crackers. This would be perfect with the skillet corn bread I posted about yesterday!!!! Evan loves to break cornbread into his chili and stir it around.

Enjoy!

Cider Pork Stew

I love apples.

I love apple cider.

I love stew.

I love this recipe.

The ingredients:

2lb. boneless pork, cubed; 3 Tbsp. flour; 1 tsp. salt; 1/2 tsp. dried thyme; 1/4 tsp. black pepper; 6 carrots; 4 potatoes; 2 onions; 1 apple; 2 C. apple cider; 1 Tbsp vinegar; 1/2 C. cold water; 1/4 C. flour.

I started by slicing and dicing the apple...

the potatoes...

and then remembered to prep the pork. Doh! So, I took all the cubed pork and threw it into a large baggie...
added the 2 Tbsp. of flour...
the salt...
the thyme...
and the pepper.
I shook it all about. I did the Hokey Pokey and I turned myself around. That's what it's all about.
I then proceeded with more slicing and dicing of carrots...

and onions.

I threw all of the veggies into the crock pot and threw the seasoned pork on top. (Oh, I ended up finding 3 stalks of celery that needed to be used or thrown out soon, so I chopped them up and added them to the stew as well.)
I measured the apple cider...
and added the vinegar to the cider.
I poured it over the meat.
Cover and cook on low heat for 10-12 hours. Do not stir. I ended up adding a bit of chicken broth to it because I always worry that it'll all evaporate. I only added maybe 1 cup to the stew. Then, after the 10-12 hours, turn the crock pot to high. Blend together the water and 1/4 C. of flour. Stir into the stew. Cover and cook for 15 minutes until thickened.

I did not remember to take a picture of the finished product, but let me tell you it was delicious!!! The girls both LOVED it and we ate it as leftovers and it was even better as leftovers. It was a very rich flavor and fabulous stew. Totally perfect for a nice, cold fall day!!! We will be making it again soon.

Enjoy!

Chicken and Corn Chowder

Well, it's almost time to stop making the warm, rich soups and stews that we all love so much in my house. But, since it is still March, and today is the last day of winter(!!!), I am throwing out one last soup recipe for the season.

This was my first attempt as a chowder. I don't know why some words intimidate me when cooking, but chowder is definitely one of those words. Well, it wasn't hard at all.


The ingredients:

1 Tbsp. olive oil; 1 lb. boneless, skinless chicken breasts, cut into 1/2-inch pieces; 3 C. thawed frozen corn; 1/2 C. coarsely chopped onion (about 1 medium); 1-2 Tbsp. water; 1 C. diced carrots; 2 Tbsp. finely chopped jalapeno peppers (optional); 1/2 tsp. ried oregano; 1/4 tsp. dried thyme; 3 C. chicken broth; 1 1/2 C. milk; 1/2 tsp. salt.

Heat the oil in a pan and then cook the chicken pieces until they are browned on both sides (about 10 minutes or so).

Heat a large pot or dutch oven. Dump in the frozen corn.

Dump in the onion. Stir them together and cook them until the onion is tender (about 5-7 minutes).

While that's cooking, look at this weird, weird carrot. It is not right.

Now, chop up your carrots (I hope you do not have a fugly one like me...ew...)

Once the corn and onion mixture has cooked through, take one cup of the mixture...

and put it in the food processor. Also, this is when you add in those 2 Tbsp. of water.

You might have to stop and spatula it back down and process it again to make sure that it's all finely chopped. Leave the mooshed corn mixture in the food processor for now.

If you are opting to, add in the jalapenos.

The thyme.

And the oregano.

Stir and then let this all cook until the corn starts to brown.

Julia's new favorite thing to do while I cook? To spin until she falls down dizzy. :)

Once the corn has browned, add in the cooked chicken.

The broth.

The milk and the processed corn mixture.

And the salt.

Stir everything together and then turn up your heat to high...

until it all starts to boil.

Once it starts boiling, turn your heat back down to low, cover the pot and let it simmer for about 15-20 minutes.

And, TA DA! You have chicken corn chowder!


We all agreed that it could have been creamier. I think next time I will use a mixture of cream and milk and also, that I will let it simmer longer so it can all break down more. I might also use canned corn instead of frozen because I think the corn didn't get soft enough.

But, it is a chowder that I will be making again. Elisabeth really liked it. She's a chowder kind of girl.