Sunday, October 7, 2012

Chowder Time In Tennessee

Yep, when the air starts getting colder, we all think about steaming bowls of chili or big pots of vegetable beef soup.  I had my beef soup craving satisfied last week with the ole, reliable Cabbage Beef soup that we've chowed on for years.  It's a recipe straight out of the Tennessean newspaper from about 20 years ago where someone had written in requesting the recipe for Shoney's Cabbage and Beef Soup.  I've hung on to the scrap of paper, now squirreled away in my "Mom's Favorite Recipes- Grab This Book In Case Of Fire" Cookbook.  One of these days, I'm gonna get all those bits of paper and clippings organized.  At least they are all in the same general area of the house.  And having this blog has been a really big help in getting some of the family favorites down for prosperity. That's almost funny.

I didn't do a brothy  (is brothy a word?) soup today.  I was online for awhile this afternoon and after looking at all the "purty pictures" of food on Pinterest and all the cooking sites, I wanted a stand up soup.  Something really substantial and creamy.  So, I started making potato soup and then that does, like it usually does, well, it evolves into something with cheese, more vegetables and bacon.  So, another chowder is born.  And since I had a poblano and a hankering for a little kick, I added some diced poblano at the last minute and a Southwest Chowder ended up in the pot.  And you know what?  It's  really good.  I'm gonna share the recipe with you.  Dress it up anyway you want.  I'm betting cheese makes it on top and some sour cream is sitting close by.  Enjoy fall, it's a great time to dig out those old newspaper recipes you have shoved into a drawer somewhere and make that dish you always wanted to make.  Steam up your windows and make a memory!

Southwestern Corn, Chili and Queso Chowder
½ large sweet Onion- diced
2 ribs celery with leaves on-diced
3 large cloves garlic-minced
1 TBS Margarine or Butter
1 Tbs Olive Oil
1 TBS Bacon drippings
2 Large Russet Baking potatoes (equal to 3 Cups cubed)
2 Cups Frozen Whole Kernel Corn (or fresh, if available)
2 Cups frozen Hash Browns
1/3 Large Poblano Pepper, cut into small dice-no seeds or stems
¾ Cup Real Bacon bits (or real Bacon, cooked and fat rendered & reserved)
 1 1/2 Cups Half and Half 
1 Cup Milk
White Queso- Mexican melting cheese -Diced, about ½ Cup (more if you want it really cheesy, but you can do too much)
2 TBS Chicken Base*  
1 1/2 Cup Water
Fresh Thyme- 4 sprigs
Salt and Pepper
  
Bring potatoes to boil and cook till medium tender, not falling apart. Drain. Meanwhile, heat oil and butter (or margarine) in dutch oven over medium heat. Add diced onions and celery, saute on gentle heat till just tender. Add a dash of salt and pepper, will season with a bit more later on in recipe. Cook 2 min. Add 1 TBS of Chicken Base and stir to coat vegetables. Add water and stir. Pot should be bubbly and thickening. Add Bacon, drain potatoes and add to vegetable mix, stirring in gently. Add corn, stir, add Half and Half. Stir. Cook 3 minutes on medium low heat, then add hash browns, dash more salt and pepper, stirring all together then add the rest of chicken base. Stirring in completely. Add fresh thyme and let it all thicken for just a minute. Then add the milk, queso and diced Poblano. Cook on low heat, stirring gently to keep from scorching. Cook on low for 15-20 minutes and can serve immediately. Top with green onions, sour cream, more queso, jack cheese or cheddar cheese.

Delicious!
* I use McCormick or Tone’s Brand Chicken Base. Available at Sam’s Club. It is a paste, not boullion. Adds a deep richness for recipes that call for chicken stock.  It is a real bargain compared to supermarket prices and I use the Beef and Chicken bases all year round.  A must have staple for me.

No comments:

GOODNESS GRACIOUS!

GOODNESS GRACIOUS!
Does it get better than this?

BARBEQUE SHRIMP

BARBEQUE SHRIMP
NEW ORLEANS STYLE!!

GREEN GOODNESS

GREEN GOODNESS
Ya gotta make you some of these!

SCHLURRRRP!

SCHLURRRRP!
Grilling Burgers? 10 Great Recipes

TENNESSEE TEXAS CAVIAR

TENNESSEE TEXAS CAVIAR
This is Soooo good!!

CUBAN MOJO CHICKEN

CUBAN MOJO CHICKEN
Light, And Flavorful!!

BAR- B -CUED PORK...SCHLURP!!!

BAR- B -CUED PORK...SCHLURP!!!
GREAT TASTING PORK STEAKS!

CRAB CAKES

CRAB CAKES
Wolfgang Puck's Great Recipe Here

FRESH FISH

FRESH FISH
Delicious, Fresh Orange Roughy Recipes

STEAK, STEAK, STEAK

STEAK, STEAK, STEAK

Labels

BlogCatalog

home Blogs - BlogCatalog Blog Directory

Blog Archive

SCHLURP!!!!

SCHLURP!!!!