Hearty Vegetable Chowder

From Cook's Country | October/November 2013

Why this recipe works:

For this hearty vegetable dish, we start by sautéing leeks, carrots, and celery in bacon fat. After adding russet potatoes, we stir vigorously to release the potatoes’ starch, which gives the finished stew a silky-smooth texture. Chicken broth is the base of the chowder, and thyme, garlic, and bay leaves provide the backbone of flavor. Pureeing a portion of the stew and adding it back in thickens the dish, and finishing with half-and-half for richness, chives for brightness, and lemon juice for tang adds refinement.
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Serves 4 to 6

If your blender lid has a vent, open it (and cover with a towel) when blending so the steam can escape.

Ingredients

• 6 slices bacon, chopped
• 1 pound leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
• 4 carrots, peeled, halved lengthwise, and cut into 1-inch pieces
• 2 celery ribs, halved lengthwise, and cut into 1/2-inch pieces
• 1 teaspoon minced fresh thyme
• Salt and pepper
• 1 1/2 pounds russet potatoes, peeled and cut into 1-inch pieces
• 2 garlic cloves, minced
• 4 cups chicken broth
• 1 bay leaf
• 1/2 cup half-and-half
• 1 tablespoon minced fresh chives
• 1 teaspoon lemon juice

Instructions

1. 1. Cook bacon in Dutch oven over medium heat until fat has rendered and bacon is nearly crispy, 7 to 9 minutes. Add leeks, carrots, celery, thyme, and 1 teaspoon salt and cook until leeks are translucent, about 8 minutes. Add potatoes and cook, stirring constantly, until starch begins to release and coat vegetables, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Add broth and bay leaf and bring to boil.
   
   2. Reduce heat to low, cover, and simmer, stirring occasionally, until vegetables are tender, about 20 minutes. Discard bay leaf. Transfer 1 cup of vegetables (using slotted spoon) and 2 cups of soup broth to blender; process until smooth, about 1 minute. Stir processed soup back into pot. Stir in half-and-half, chives, and lemon juice and gently rewarm soup. Season with salt and pepper to taste. Serve.
   

Eliminate the Guesswork

The best chowders have a smooth, creamy base punctuated by chunks of vegetables. We achieved this by pureeing precisely measured amounts—1 cup of the softened vegetables and 2 cups of liquid—and using the puree to thicken the chowder.

Thai Coconut Chicken Soup

From Cook's Country | December/January 2013

Why this recipe works:

Quickly frying scallion whites, cilantro, and red curry paste is a fast route to potent Southeast Asian flavor.

Serves 4

You will need 2 cans of coconut milk. The soup will separate as it sits. If reheating, whisk well to recombine before serving.

Ingredients

• 2 teaspoons vegetable oil
• 3 scallions, white parts minced, green parts sliced thin
• 6 tablespoons minced fresh cilantro
• 2 tablespoons red curry paste
• 4 teaspoons fish sauce
• 4 cups low-sodium chicken broth
• 3 1/2 cups coconut milk
• 1 pound boneless, skinless chicken breasts, trimmed, halved lengthwise, and cut into 1/4-inch slices
• 1 sweet potato, peeled, quartered, and sliced thin
• 3 tablespoons lime juice (2 limes)

Instructions

1. Heat oil in large saucepan over medium heat until shimmering. Add scallion whites, 3 tablespoons cilantro, and curry paste and cook until fragrant, about 1 minute. Stir in 2 teaspoons fish sauce, broth, and coconut milk and bring to boil over high heat. Cover, reduce heat to low, and simmer for 5 minutes.

2. Increase heat to medium-high, add chicken and sweet potato, and cook until chicken is no longer pink and potato is tender, about 5 minutes. Remove soup from heat and stir in lime juice and remaining 2 teaspoons fish sauce. Portion soup into serving bowls and sprinkle with scallion greens and remaining 3 tablespoons cilantro. Serve.

Slow Cooker minestrone ATK

Serves 6 to 8

You can use any small pasta, such as orzo, ditalini, or small elbows. We recommend great northern or cannellini beans. Serve the minestrone with grated parmesan cheese.

Ingredients

• 1 cup dried medium-sized white beans (see note), rinsed and picked over
• 6 tablespoons extra virgin olive oil
• 2 onions, chopped fine
• 4 carrots, peeled and cut into 1/2-inch pieces
• 8 garlic cloves, minced
• 1 (28-ounce) can whole peeled tomatoes, roughly crushed by hand
• 8 cups low-sodium chicken broth
• 3 cups water
• 2 cups loosely packed basil leaves, chopped
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• 2 medium zucchini, quartered lengthwise, seeded, and sliced 1/4 inch thick
• 1 bunch Swiss chard, stemmed, leaves chopped
• 1/2 cup pasta, small soup

Instructions

1. 1. COOK BEANS: Bring beans and enough water to cover by 1 inch to low boil in medium saucepan over high heat. Reduce heat to low and simmer, covered, until beans are just beginning to soften, about 20 minutes. Drain beans and transfer to slow cooker.
   
   2. SAUTÉ AROMATICS: Heat 3 tablespoons oil in Dutch oven over medium heat until shimmering. Add onions and carrots and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add tomatoes and their juice and cook until pan is nearly dry, 8 to 12 minutes. Stir in broth, water, 1/2 cup basil, oregano, and pepper flakes and bring to boil; transfer to slow cooker. Cover and cook on low until beans are tender, 6 to 7 hours (or cook on high 5 to 6 hours).
   
   3. FINISH SOUP: Stir zucchini, chard, and pasta into slow cooker and cook, covered, on high until pasta is tender, 20 to 30 minutes. Stir in remaining basil and remaining oil. Season with salt and pepper. Serve.
   
   TO MAKE AHEAD: Soup can be made through step 2 and refrigerated in airtight container for 2 days. To finish, bring to boil in Dutch oven. Stir in zucchini, chard, and pasta; reduce heat to low; and simmer until pasta is tender, about 10 minutes.
   

Timing Is All

One batch of vegetables slow-cooks with the broth to create a rich backbone of flavor. We add the quick-cooking zucchini and Swiss chard at the end of cooking (with the pasta) so they don't turn to mush.

HEAD STARTSauteed vegetables and canned whole tomatoes season the broth.

LAST MINUTEThe more delicate vegetables are added with the pasta near the end of cooking.

New England Fish Chowder

New England Fish Chowder

Published January 1, 2012. From Cook's Illustrated

Why this recipe works:

Most modern fish chowders are so rich with cream that you can hardly taste the fish. We wanted a chowder with a delicate, clean-tasting broth. We started by gently poaching flaky cod in water flavored with salt pork, onions, and herbs, which created a quick fish stock. To this stock we… read more

Serves 6 to 8

Haddock, or other flaky white fish, may be substituted for cod. Garnish the chowder with minced fresh chives, crisp bacon bits, or oyster crackers.

Ingredients

• 2 tablespoons unsalted butter
• 2 onions, cut into 1/2-inch dice
• 4 ounces salt pork, rind removed, rinsed, and cut into 2 pieces
• 1 1/2 teaspoons minced fresh thyme
• Salt and pepper
• 1 bay leaf
• 5 cups water
• 2 pounds skinless cod fillets, sliced crosswise into 6 equal pieces
• 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch dice
• 2 cups whole milk
• 1 tablespoon cornstarch

Instructions

1. Melt butter in Dutch oven over medium heat. Add onions, salt pork, thyme, ¾ teaspoon salt, and bay leaf; cook, stirring occasionally, until onions are softened but not browned, 3 to 5 minutes. Add water and bring to simmer. Remove pot from heat, gently place cod fillets in water, cover, and let fish stand until opaque and nearly cooked through, about 5 minutes. Using metal spatula, transfer cod to bowl.

2. Return pot to medium-high heat, add potatoes, and bring to simmer. Cook until potatoes are tender and beginning to break apart, about 20 minutes.

3. Meanwhile, whisk milk, cornstarch, and ½ teaspoon pepper together in bowl. Stir milk mixture into chowder and return to simmer. Return fish and any accumulated juices to pot. Remove pot from heat, cover, and let stand for 5 minutes. Remove and discard salt pork and bay leaf. Stir gently with wooden spoon to break fish into large pieces. Season with salt and pepper to taste. Serve immediately.

Split Pea and Ham Soup

Serves 6 to 8

Four ounces of regular sliced bacon can be used, but the thinner slices are a little harder to remove from the soup. Depending on the age and brand of split peas, the consistency of the soup may vary slightly. If the soup is too thin at the end of step 3, increase the heat and simmer, uncovered, until the desired consistency is reached. If it is too thick, thin it with a little water. Serve the soup sprinkled with Buttery Croutons (related), fresh peas, and chopped mint and drizzled with aged balsamic vinegar. The soup can be made up to 3 days in advance. If necessary, thin it with water when reheating.

Ingredients

• 2 tablespoons unsalted butter
• 1 large onion , chopped fine (about 1 1/2 cups)
•   Table salt
• 2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
• 7 cups water
• 1 ham steak (about 1 pound), skin removed, cut into quarters
• 3 slices thick-cut bacon (about 4 ounces) (see note)
• 1 pound green split peas (about 2 cups), picked through and rinsed
• 2 sprigs fresh thyme
• 2 bay leaves
• 2 medium carrots , peeled and cut into 1/2-inch pieces (about 1 cup)
• 1 medium celery rib , cut into 1/2-inch pieces (about 1 cup)
•   Ground black pepper

Instructions

• 1. Heat butter in large Dutch oven over medium-high heat. When foaming subsides, add onion and ½ teaspoon salt; cook, stirring frequently, until softened, about 3 to 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Add water, ham steak, bacon, peas, thyme, and bay leaves. Increase heat to high and bring to simmer, stirring frequently to keep peas from sticking to bottom. Reduce heat to low, cover, and simmer until peas are tender but not falling apart, about 45 minutes.
• 2. Remove ham steak, cover with foil or plastic wrap to prevent drying out, and set aside. Stir in carrots and celery; continue to simmer, covered, until vegetables are tender and peas have almost completely broken down, about 30 minutes longer.
• 3. When cool enough to handle, shred ham into small bite-size pieces with two forks. Remove and discard thyme sprigs, bay leaves, and bacon slices. Stir ham back into soup and return to simmer. Season to taste with salt and pepper; serve.

Black Bean Soup

Black Bean Soup with Bacon and Cilantro
recipe by Whitney Ingram
7 pieces bacon, chopped
1 bell pepper, diced
1/2 yellow onion, diced
3 garlic cloves, minced
1/2 teaspoon kosher salt
1 1/2 teaspoons dried oregano
1/2 dried California bay leaf
3 15 ounce cans black beans, rinsed and 1 1/2 cups beans set aside
5 cups low-sodium chicken stock
2 tablespoons chopped fresh cilantro


In a large pot over medium high heat, add bacon. Saute until bacon is cooked through. With a slotted spoon, remove bacon and set aside in a bowl. Reduce heat to medium and in remaining bacon fat, add red bell pepper, onion, garlic and salt. Saute until peppers and onions are softened, about 10 minutes. Add oregano, bay leaf, 2 1/2 cups black beans and chicken stock. Turn heat to high and bring to a boil. In a blender, add reserved 1 1/2 cups black beans and 1 cup of the chicken stock from the pot. Blend until beans are smooth. Pour into soup and stir well. Simmer over medium for 10 minutes. Before serving, stir in cooked bacon and cilantro.  *I added grilled Chicken and tortilla chips


Yields 6 servings.

Chicken and Dumplings

Ingredients

Serves 4

* 3 tablespoons butter
* 1 medium onion, cut into 1-inch pieces
* 5 medium carrots, cut crosswise into 1 1/2-inch pieces
* 1/2 teaspoon dried thyme
* 1 cup (spooned and leveled) all-purpose flour
* 1 can (14.5 ounces) reduced-sodium chicken broth
* Coarse salt and freshly ground pepper
* 1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
* 2 tablespoons chopped fresh dill, or 3/4 Teaspoon dried dill weed
* 1 3/4 teaspoons baking powder
* 1/2 cup plus 2 tablespoons milk
* 1 package (10 ounces) frozen peas

Directions

1. In a Dutch oven (or a 5-to-6-quart heavy pot with a tight-fitting lid), heat butter over medium. Add onion, carrots, and thyme. Cover and cook, stirring occasionally, until onion is soft, about 5 minutes. Add 1/4 cup flour and cook, stirring, 30 seconds. Add broth and bring to a boil, stirring constantly; season with salt and pepper. Nestle chicken in pot; reduce heat to medium-low. Cover and cook, stirring occasionally, 20 minutes.
2. Meanwhile, make dumplings: In a medium bowl, whisk together remaining 3/4 cup flour, dill, baking powder, and 1/2 teaspoon salt. With a fork, gradually stir in 1/2 cup milk to form a moist and soft batter. It should be just a little thicker than pancake batter and should easily drop from the tip of a spoon. (Add additional 2 tablespoons milk if too thick.) Set aside.
3. Stir peas into pot. Drop batter in simmering liquid in 10 heaping tablespoonfuls, keeping them spaced apart (dumplings will swell as they cook). Cover, and simmer until chicken is tender and dumplings are firm, 20 minutes. Serve.

Everyday Food

Bacon Corn and Chicken Stew/Chowder?

Serves 6-8

1 small red bell pepper chopped
1 small green bell pepper chopped
1 medium onion chopped
1 jalapeno finely minced
4 slices bacon chopped
2 cups cooked chicken
6 cans chicken broth
1 cup heavy cream
2 cans Mexican corn with peppers
1 cup frozen corn, defrosted
Salt & Pepper
1 can diced green chilies
Rue (I used 3/4 of a cube of butter and an equal amount flour to make a stew)

Fry bacon in large skillet till done. Take out bacon with a slotted spoon leaving grease, drain bacon on a paper towel. Add peppers and onion to grease and cook until softened. Remove from skillet with a slotted spoon and add to Dutch Oven. Add the canned corn with juices, defrosted corn and jalapeno stir till warmed and combined. Add chicken broth and bring to a simmer. Add as much rue as you would like, more to make a chowder less to make a stew. Bring to a boil and boil for a minute to thicken. Turn down the heat to a simmer. Add cream and canned chilies stir to combine. Add cooked chicken and drained bacon at the end and let simmer for 15 minutes for all the flavors to marry. Season to taste, but remember the bacon is pretty salty so watch the salt. Serve~

Tuscan Meatball Soup

A very hearty and comforting soup. You may substitute good store-bought sweet Italian sausage for the ground pork and seasonings. I like making my own as I can better control the flavor (I like lots of garlic and fennel).

Soup base:

2 tablespoons olive oil and 1 tablespoon of butter

1 cup chopped carrots

3 stalks celery, chopped

1 small onion, chopped

1-2 bay leaves

Meatballs:

1 lb. pork sausage

1 egg

½ cup parmesan cheese

2 slices white bread torn into small pieces

¼ c. milk

About 1 teaspoon total of dried herbs (rosemary, thyme, marjoram, oregano, etc)

1-2 teaspoons sweet paprika

½-1 teaspoon fennel seeds (toasting in a dry pan in recommended but optional)

Red Pepper flakes

2 T. chopped Italian parsley

1-2 cloves garlic minced

Dash of Worcestershire

Remaining ingredients:

8-10 cups chicken stock

½ cup white wine

15 oz. can of cannelini beans (drained)

¾ lb. small sized pasta (preferably one that cooks in about 8 minutes)

Bunch of kale (or your favorite green)

Heat the olive oil and butter in a dutch oven over medium heat. Add the bay leaves. Sauté carrots, onion, and celery until onions are soft and translucent. Make the meatballs while the veggies sauté.

In a bowl, pour milk over the torn pieces of bread and set aside. Beat the egg and add the parsley, pepper flakes, salt and pepper, garlic, parmesan, paprika, fennel, and Worcestershire to it. Squeeze excess milk out of bread. Combine sausage, bread, and egg mixture. Mix thoroughly, but gently so as not to over mix and toughen the meat. Use a melon-baller to portion out the mixture and wet your hands to more easily roll into little balls. These should be small, bite sized meatballs.

Add white wine to the pot and reduce by half. Add chicken stock and bring to a simmer. Cut kale off of the ribs and into bite sized strips. Once the chicken stock is simmering, add the meatballs and the pasta. (They should both cook in about 8 minutes.) Add the kale after a few minutes so that the kale, pasta, and meatballs are done cooking at the same time. Add cannelini beans.

Ladle into warm bowls, finish with extra virgin olive oil and parmesan. Serve with plenty of crusty bread.

Kristan Davies

Chicken Tortilla Soup

1- lb ckn tenders
1- red onion diced
3- stalks celery diced
2- med carrots diced
2- 16 oz cans diced tomato
2 -small can green chili
6- 16 oz cans ckn stalk
½- head cabbage
1- can chipolte peppers in adobo
1- bunch cilantro stems removed
1- tbs cumin
3- bay leaves
1- tbs poultry seasoning
Salt/fresh ground pepper to taste
2- tbs olive oil
2- avocados diced
8 oz pepper jack chez
Tortilla chips
Pico di Gallo
2- limes
Boil ckn stalk, season ckn with salt, pepper, cumin and poultry seasoning.
Poach ckn in stalk, in a large pot sauté onions , celery and carrots in olive oil with a pinch of salt and pepper. Add bay leaves, canned tomatoes,green chiles and 1 chipolte pepper chopped finely . Remove ckn from stalk and shred. Add shredded ckn and stalk to veggies, chop cabbage and add to pot. When cabbage is tender check seasoning. Soup can be served right away or simmer until needed. Garnish with cheese, Pico, avocado, chips and limes.

Quick Chicken Noodle

1-lb ckn tenders diced
1-large white onion diced
3-stalks celery diced
3-med carrots diced
3-bay leaves
1-tbs poultry seasoning
6-16oz cans ckn stalk
1-8 oz bag egg noodles
Salt/fresh ground pepper
1-tbs olive oil


In a separate pan boil ckn stalk. In a large pot sauté veggies in olive oil until tender with a pinch salt/pepper and bay leaves . Season ckn with salt/pepper, poultry seasoning add to veggies and brown. Add boiling ckn stalk and egg noodles. When the noodle are tender soup should be done. It should take no longer then 30 min.

THE BEST Cream of Broccoli Soup

Heat in a soup pan:
¼ cup chicken stock
1 T. butter
Add 1 medium onion chopped, cook for 5-10 minutes until soft
Add 2 cloves garlic minced and 1/8 t. freshly ground nutmeg
Stir in 4-5 cups chicken stock , ½ C. white wine, and 1 ½ lb. coarsely chopped broccoli.
Bring to a boil. DO NOT COVER or the broccoli will turn brownish. Simmer for 5-7 minutes.
Puree soup until smooth.
Add ½ lb. chopped broccoli and simmer for an additional 5 minutes (optional, but great for texture)
Stir in ½ C. heavy cream of half and half. Season with salt and pepper.

Mulligan Stew

1 lb hamburger
1 onion diced
3 large potatoes peeled and diced
2 cups sliced carrots
4 cans Beef Broth
4 cans evaporated milk
2 bay leaves
1/2 stick butter
1/2 cup flour
1 pkg frozen peas (if you want)

Brown the hamburger and onions season with lawrys, set aside
boil potatoes and carrots in beef broth until desired doneness
add bay leaves
add canned milk
make rue
add rue
bring to simmer
when simmered to thickness you desire add meat and onions stir to warm
season with salt and pepper
add frozen peas cook for 5 mins

Done!