Soups & Stews

Course: 
  • 6 ears of  corn, shucked (4 cups frozen may be substituted)
  • ​1 cup heavy cream
  • ​2 slices of bacon, minced
  • ​1 1/4 cup onion, minced
  • ​1 cup red bell pepper, minced
  • ​1/2 cup celery, minced
  • ​1/2 teaspoon garlic, minced
  • ​6 cups chicken broth
  • ​3 cups yellow or white potatoes, diced
  • ​3 cups tomatoes, peeled, seeded and chopped
  • ​One 4 ounce can green chilis, drained and chopped
  • ​1 cup Monterey Jack cheese, grated
  • ​salt and freshly ground black pepper
  • ​Tabasco sauce

Fresh Corn Chowder With Green Chilis and Jack

Fresh Corn Chowder With Green Chilis and Jack 

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Course: 
  • 2 strips of bacon
  • ​1 large leek, washed, finely chopped
  • ​1/2 teaspoon fresh thyme, chopped
  • ​1 medium rib celery, finely chopped
  • ​1½ lbs potatoes (about 3 to 4 medium), peeled, cubed
  • 3½ cups chicken broth
  • 1/4 lb medium shrimp, shelled, deveined, halfed
  • 1/2 lb thick fish fillets (use any meaty white fish e.g haddock)
  • 1/2 lb bay scallops
  • Salt & freshly ground black pepper
  • fresh parsley for garnish

Potato Leek Seafood Chowder

Potato Leek Seafood Chowder 

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Course: 
  • 1/2 pound wild Louisiana shrimp, peeled and deveined
  • 2 teaspoons kosher salt
  • ​4 large shallots, finely minced (1/2 cup)
  • 1/4 cup fish sauce, plus more if needed
  • ​1 teaspoon freshly ground black pepper
  • 1 teaspoon sugar
  • ​1/2 cup plus 2 tablespoons jasmine rice
  • ​2 tablespoons vegetable oil
  • ​3 cups shelled fresh or frozen green peas
  • ​1 1/2 cups finely chopped fresh cilantro, leaves and tender stems
  • ​1 cup thinly sliced scallions,white and green parts
  • ​2 cups chopped tender pea greens or fresh spinach

Shrimp, Pea, and Rice Soup

Shrimp Pea Rice Soup 

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Course: 
  • 3½ cups water
  • ​2 dozen freshly shucked oysters, drained
  • ​1/2 cup celery, chopped
  • ​1/2 cup green onions, chopped
  • ​1/2 cup onion, chopped
  • ​1 tablespoon butter, melted
  • ​1/2 teaspoon garlic, finely chopped
  • ​1/8 teaspoon dried thyme
  • ​1/8 teaspoon ground red pepper
  • ​1 bay leaf
  • 3/4 cup heavy cream
  • 2 cups milk
  • 1/4 cup butter
  • 1/2 cup all purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon ground white pepper

Arnaud's Oyster Soup

Arnaud's Oyster Soup 

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Course: 
  • 2 bacon slices
  • ​1 cup carrot, chopped
  • ​1 cup poblano chilies, seeded and chopped (red and green bell peppers may be substituted)
  • ​1 cup onion, chopped
  • ​2 tablespoons jalapeno peppers, seeded and minced
  • ​1/2 teaspoon cumin, ground
  • ​3 cloves garlic, minced
  • ​3 1/2 cups (about 2 14 ounce cans) chicken broth
  • ​4 cups potatoes, peeled and diced
  • ​1/2 teaspoon salt
  • ​1/3 cup flour
  • ​2 1/2 cups low-fat milk
  • ​3/4 cups Monterey Jack cheese with jalapeno peppers, shredded
  • ​1/2 cup sharp Cheddar cheese, shredded
  • ​2/3 cup green onions, sliced

Cheese Chowder With Bacon And Chili Pepper

Cheese Chowder With Bacon And Chili Pepper 

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  • ​2 pounds beef stew meat, cut into bite sized pieces
  • ​2 large onions, cut into 1" dice
  • 1/4 cup flour
  • ​1 tablespoon cooking oil or more as needed
  • ​4 large carrots, cleaned, cut into 1" pieces
  • 8 medium Irish potatoes, cut into wedges
  • Water, as needed
  • ​salt and pepper to taste

Traditional Irish Stew

irish stew 

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Course: 
  • 1/4 cup plus teaspoon extra virgin olive oil
  • ​1/2 cup yellow onion, chopped
  • 1 teaspoon garlic, chopped
  • 1/2 cup flour
  • 3 cups chicken broth
  • 1 chicken boullon cube
  • 4 cups tomato sauce, two 14 1/2 ounce cans or homemade preferred
  • 2 cups tomato juice
  • 3 large peeled fresh tomatoes or 14 1/2 ounce can whole peeled tomatoes
  • 3/4 cup fresh basil, thinly slices and loosely packed
  • 1 cup heavy cream
  • 1/2 teaspoon salt
  • dash of white pepper
  • 8 ounces of fresh lump crabmeat,  picked clean of shells

Creamy Tomato Bisque With Lump Crabmeat

Creamy Tomato Bisque With Lump Crabmeat 

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  • 4 cubes Bao Long brand pho base (any flavor) plus 2½ quarts water OR
  • 2½ quarts broth (chicken, beef, vegetarian, whatever) simmered for 20 minutes over medium-low heat with a 1-inch piece lemongrass, 4 pieces star anise, 1/2-inch piece cinnamon bark and 2 pieces crushed garlic, then strained
  • ​choose 1 or more: 1 large boneless, skinless chicken breast, thinly sliced; 8 ounces left-over filet; 1/2 pound peeled and deveined Gulf shrimp; 1 package frozen Asian soup dumplings (any variety)
  • ​1 cup sliced shitaake mushrooms
  • 3 baby boy choy, thinly sliced
  • ​2 shallots, thinly sliced
  • ​fresh mug beans sprouts and/or shredded cabbage (any variety)
  • Thai basil
  • ​cilantro
  • ​lime juice
  • ​Sriracha and/or garlic chile paste
  • sliced jalapeno peppers
  • ​fried shallots or fried garlic 

Fake (Faux) Pho

Pho

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