Soups Stews and Chowders 2017

It's that wonderful time of the year!
The leaves have turned, the temperatures are dropping...and I want nothing more than a big bowl of delicious-ness!

Comfort food reins supreme in the fall and winter, and here are some of my personal faves!

An InLinkz Link-up

Mom's Clam Chowder

This is called Mom's Clam Chowder, but it didn't come from my mom.
It did come from a mom...my aunt's mom.
(no, that does not make her my grandmother...this would be an aunt by marriage)

She did not make this up, she found it somewhere once upon a time.
Mom B has been making this for so many years now, she wasn't sure where it originally came from.

This is quick enough to make as a weeknight meal (oh how I love those!), it was done in less than 30 minutes.

The girl child is a clam chowder purist. She likes it one way and one way only (so far). She took about 3 bites and respectfully asked to make something else for herself.
Hubby and I enjoyed it though. It has a nice clam flavor without being overpowering.

I would make this again, but probably not when the girl is at home looking to be fed.

Ingredients:

1 Tbsp butter

1-2 Onions (sliced)

1 Cup water

2-3 Potatoes (cubed)

1 Can corn (drained)

1 Can baby clams (with juice)

1 Can minced clams (with juice)

1 Cup dry milk powder

Salt

Pepper

Garlic powder

Directions:

1. Heat butter and onions in saucepan

2. Heat onions until cooked through and browning

3. Add water, potato, corn, minced clams (and juice), and baby clams (and juice)

4. Cook until potatoes are tender

5. Add dry milk powder

6. Season to taste with salt, pepper, and garlic powder

7. Cook about 10 minutes

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Nacho Chicken Chowder

On the day I made this soup, I got up to leave for work...and it was 1 degree.

That weather is not fit for man nor beast!

I knew we had to have something warm, comforting, and delish. I had seen this recipe on Cooks.com and knew it was going to be the right fit for this cold, cold, COLD night.

I went to the store and could not find Mexican style stewed tomatoes, nor could I find nacho cheese soup. Did I let this get me down? NO!

I can handle this mini crisis. 

I ended up buying regular cheddar cheese soup and just regular stewed tomatoes. When I was putting everything together to cook, I added a sprinkle of cumin and a bit of chili powder to make up for what I was missing. At the end of it all, I didn't know any difference....tasted like I thought Nacho Chicken Chowder should.

Next time though, I think I will buy diced tomato...or dice up the stewed. Having the tomato a little more bite-sized would have been a little easier.

When I served the chowder, not only did I sprinkle it with some cheese, but I added a small dollop of sour cream. The cool sour cream was a nice contrast.

Not too sure how it is going to work in your house, but I dealt with lots of Cheez-It style "Nat-cho Cheese" bad jokes from the hubby ALL NIGHT.

He redeemed himself by coming home from work the next day and devouring an entire bowl for lunch. He is now forgiven for the cheesy jokes. (ha-ha, see what I did there?! Cheesy? Do I hear crickets? Whoops)

Ingredients:
1 Lb skinless, boneless chicken breast, cut into ½ inch pieces
2 (14 ½ oz) Mexican style stewed tomatoes, undrained
1 (10 ¾ oz) can condensed nacho cheese soup
1 (10 oz) package frozen whole kernel corn
⅓ Cup shredded taco cheese or cheddar cheese

Directions:
1. In Crock Pot, combine chicken, undrained tomatoes, soup, and corn.
2. Cover and cook on low for 4-5 hours or on high for 2-2 ½ hours.
3. Sprinkle each serving with cheese

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Ingredients: With my basic stewed tomato and regular cheddar cheese soup

Bubbly and crock pot-a-licious

Easy Corn Chowder

Hubby dearest grew up with a thinner corn chowder than what I am used to. 

This recipe seems to be a nice happy medium for the both of us.

I adapted this from a pampered chef recipe.

Easy Corn Chowder

Ingredients:

Unpeeled Red Potatoes

1 cup cubed cooked ham

½ cup diced red bell pepper

½ cup coarsely chopped celery

1 teaspoon butter or margerine

2 tablespoons all purpose flour

1 can (14-14.5 oz) chicken broth

1 can (12 oz) evaporated milk

1 can (15 oz) creamed corn

2 tablespoons sliced chives

Salt and Pepper to taste

1. Cut potato and ham into ½ inch cubes, set aside
2. Dice bell pepper. Coarsely chop celery.
3. Heat butter over medium heat. Add bell pepper and celery; cook and stir 3-4 minutes or until vegetables are crisp-tender.
4. Stir in flour, heat until bubbly
5. Gradually add broth, evaporated milk, and corn,
6. Add potatoes, bring to a boil. Reduce heat, cook, uncovered, 10 minutes or until potato is tender.
7. Remove from heat, stir in chives and season with salt and pepper.

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