soup

Thick ‘n Creamy Charred Red Bell Pepper and Potato Chowder

The mellow flavor of charred (blackened) red bell peppers adds a big flavor boost to this chowder. Don’t worry – charring the red bell peppers isn’t a lengthy process, as it can sometimes be. The chopped peppers are charred right in the pan, then chopped onions and potatoes are added, along with chicken broth, fresh parsley and a good amount ‘half and half’ cream…. plus a dash of cayenne pepper. Add some crusty bread – and you’ll have dinner on the table in about 45 minutes!

I made a few changes from the original recipe simply because I’m from the part of the States we call New England. Massachusetts to be exact, where a chowder (chow-da) should be thick and creamy, full of chunks of potatoes, onions and, quite often, clams. So I substituted ‘half and half’ cream for the milk AND there is no ‘mashing down’ of the potatoes, onions and red bell peppers as suggested in the original. ; o )

++ Whole milk, 2% milk or 1% can be used instead of the ‘half and half’.

++ “Half and half” is a mixture of half heavy cream and milk commonly found in the States. In Canada, half-and-half is 10% cream.

INGREDIENTS

non-stick cooking spray
3 cups roughly chopped red bell peppers ++ approx. 2 large
2 cups roughly chopped yellow onion ++ approx. 1 1/2 large
2 cups peeled russet potatoes, chopped into 1/2′ cubes ++ approx. 1 russet potato
2 cups chicken broth ++ vegetable broth can be substituted
2 cups ‘half and half’ OR milk ++ If using milk, you may want to use more cornstarch to thicken the chowder.
1 Tbs. chopped fresh parsley – ++ plus some to sprinkle on top of chowder
1/8 – 1/4 tsp. cayenne pepper
1/2 to 3/4 tsp. salt
1/4 tsp. pepper
1 Tbs. cornstarch

METHOD ‘Dutch Oven’ – – A large heavy cooking pot with a lid.

Spray bottom of a 4-quart Dutch Oven with non-stick cooking spray – heat over medium-high heat for a few minutes. Add 3 cups roughly chopped red bell peppers. Cook, UNCOVERED, 12 – 15 minutes until peppers are charred, stirring occasionally.

Lower heat a bit. Add 2 cups roughly chopped yellow onion. Cook, stirring occasionally, for 5 to 6 minutes, until onion becomes translucent. Add 2 cups peeled russet potatoes, chopped into 1/2′ cubes, and 2 cups chicken broth. ++ Vegetable broth may be substituted.

Bring to a boil – reduce heat. Simmer, COVERED, 12 minutes – or until potatoes are tender.

Add 2 cups ‘half and half’ (or milk), 1 Tbs. chopped fresh parsley, 1/8 – 1/4 tsp. cayenne pepper, 1/2 – 3/4 tsp. salt and 1/4 tsp. pepper. Simmer, UNCOVERED, until chowder is heated through, stirring occasionally.

Place 3/4 cup of the chowder liquid in a mug and mix in 1 Tb. cornstarch. Slowly add to chowder, stirring slowly until chowder thickens. ++ If using milk, you may want to use more than 1 Tbs. cornstarch.

Serve with some chopped fresh parsley sprinkled on top of chowder. (Thick ‘n Creamy Charred Red Bell Pepper and Potato Chowder is even better when eaten the next day.) Enjoy!

Follow this link for recipe – ‘No Name Bread’ – A Hearty, Moist Loaf, Perfect with Stew, Chili and Chowder

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++ Recipe adapted from Better Homes and Gardens (Sept. 2105).

November 8, 2015November 8, 2015

My Yellow Farmhouse - Cooking with Love!10 Comments

Slightly-Spicy Three Bean, Tomato and Kale Soup

This soup has the richness of a minestrone and the benefit of being Good forYou!

For some extra ‘zing’ – right before serving – sprinkle soup with a bit of Italian Three-Cheese Blend (Parmesan, Asiago & Romano).

Every time I develop a new recipe, I’m always hoping the end result equals the flavors I’d envisioned. And I must say I’m very pleased with this Slightly-Spicy Three Bean, Tomato and Kale Soup. It’s super easy to prepare and makes quite a bit, which is always a plus. Simmering this soup for an hour allows the peppery flavor of the kale to stand out, and the broth becomes slightly creamy due to starches in the kidney, black and garbanzo beans. ++ I decided not to add any meat to this soup, but, of course, you could add some chopped chicken or beef if you choose. But this soup is so hearty, I think you really won’t miss the meat at all !

INGREDIENTS

3/4 cup roughly chopped red pepper
3/4 cup roughly chopped red onion
2 Tbs. olive oil
2 large cloves garlic, minced
3 cups kale, roughly chopped ++ Cut out the thick stems running down the center of the leaf.
1 can (15.5 oz.) kidney beans – drained and rinsed
1 can (15.5 oz) black beans – drained and rinsed
1 can (15.5. oz.) garbanzo beans – drained and rinsed
1 (48 oz.) container chicken broth – PLUS – another 2 cups ++ The extra 2 cups can be replaced by 2 cups water and 2 bouillon cubes. ++ If using ‘Knorr’ chicken bouillon cubes, you’ll only need 1.
1 can (28 oz.) crushed tomatoes with Italian herbs ++ I like ‘Contadina’
3/4 tsp. salt – or to taste
1/8 tsp. black pepper
1/4 tsp. chili powder
1/4 tsp. cayenne pepper
1/2 tsp. Italian seasonings ++ Or a mixture of oregano, basil, thyme, sage & rosemary
++ Italian Three-Cheese Blend – OR – any type of Italian grated cheese to sprinkle on top

METHOD

In a large Dutch Oven (or large cooking pot such as you would use to boil pasta) cook 3/4 cup roughly chopped red pepper and 3/4 cup roughly chopped red onion in 2 Tbs. olive oil over medium heat for 3 – 4 minutes… or until veggies begin to look translucent. ++ There’s no need to worry about under-cooking or over-cooking the red pepper or onion, they’ll finish cooking in the broth. Add 2 large cloves garlic, minced – continue cooking for about another minute.

Add 1 can (15.5 oz.) kidney beans – drained and rinsed, 1 can (15.5 oz) black beans – drained and rinsed and 1 can (15.5. oz.) garbanzo beans – drained and rinsed

Now add 3 cups roughly chopped kale, stems removed. Pour in one container (48 oz.) of purchased chicken broth plus 2 cups. ++ As mentioned above, the extra 2 cups can be 2 cups of water and a chicken bouillon cube. (Or, if you have it, 8 cups homemade chicken broth).

Add the contents of 1 can (28 oz.) crushed tomatoes with Italian herbs – and you’re almost there!!

Add spices; 3/4 tsp. salt (or to taste), 1/8 tsp. black pepper, 1/4 tsp. chili powder, 1/4 tsp. cayenne pepper and 1/2 tsp. Italian seasonings. Bring soup to a boil, lower heat and simmer for about an hour, stirring occasionally. ++ No need to cover pot.

Waiting for soup to come to a simmer….

After about an hour…. that is, if you’ve been able to wait for the full hour ….. you’ll have a big pot of yummy soup to share with your neighbors. Which is what I love to do. PS I also shared some of my Honey Walnut Bread, which I just L.O.V.E. – recipe for that coming soon. ENJOY !!

++ Photo credit for ‘prepping kale’ goes to http://food52.com/blog/8211-how-to-prep-kale. I highly recommend food52.com – it’s full of terrific ideas and advice !!

March 4, 2015March 8, 2015

My Yellow Farmhouse - Cooking with Love!22 Comments

Saturday-After-Thanksgiving Turkey Noodle Soup

This recipe yields 16 cups – or around a gallon of soup. Of course, you can easily halve the ingredients, which would yield around 8 cups of soup.

Few things are more glorious to gaze upon than a perfectly roasted turkey, it’s golden goodness and luscious aroma a precursor of delights to come. Guests often gather around, oohing and ahhing, their expressions similar to those of grandparents staring at their first grandchild. Yes indeed, Mr. Turkey is Center Stage – he’s the Big Event in the multi-ring circus called Thanksgiving.

My friend Tina is THE world’s best Turkey Cooker!!

However, once the feasting has ended, Mr. Turkey’s Glory Days are seemingly over. He sits forlornly on the kitchen counter . . abandoned, unloved, surrounded by the detritus of what was. Still, what remains of Mr. Turkey can be raised to a whole new level of delish-a-tude.

Today’s post, Turkey Noodle Soup, is certainly not a new concept for left-over turkey but I bet it’ll make your family’s tummies very happy. Soup, in any form, is just so appreciated when the days are cold and dark, as they always are during this time of year.

++ If you happen to have both turkey and stuffing left over you may want to prepare Turkey Strata. It’s a snap to put together and is just another idea for what to do with all that turkey!!

https://myyellowfarmhouse.com/2012/12/27/turkey-strata-casserole-uses-left-over-turkey-and-stuffing/

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Mr. Turkey – Starring in “Saturday-After-Thanksgiving Turkey Noodle Soup”

Ingredients and Method

++ You may prefer to add a bit more salt and pepper . . . or even more poultry seasoning. Or you might like to add (cooked) rice to the turkey broth. Think of this recipe as a guideline and adapt it to suit your family’s taste. ; o )

turkey (or chicken) carcass ++ You’ll need 3 cups chopped turkey or chicken
12 cups water
2 chicken bouillon cubes ++ I use Knorr. If using another brand, use 4 chicken cubes.
1 1/4 to 1 1/2 cups chopped baby carrots
1 cup chopped celery
1 cup chopped onion
1 large garlic clove, minced
1/2 tsp. poultry seasoning
1 1/4 to 1 1/2 cups frozen peas ++ The peas are added towards the end… still frozen.
3 cups COOKED egg noodles ++ Just measure out 3 cups dry egg noodles to equal 3 cups cooked egg noodles.
1/2 tsp. salt – – or to taste
1/4 tsp. pepper – – or to taste

Place 12 cups water, 2 Knorr chicken bouillon cubes (If using another brand, use 4 chicken bouillon cubes.), 1 1/4 to 1 1/2 cups chopped baby carrots, 1 cup chopped celery, 1 cup chopped onion, 1 large garlic clove, minced and 1/2 tsp. poultry seasoning in a very large saucepan or Dutch Oven. Add turkey carcass, breaking carcass apart to make it fit, if necessary. ++ Remove skin and fat as much as possible.

Bring to a boil, then lower heat to a simmer. Cover and allow to simmer for about 1 1/2 hours, turning turkey carcass over once or twice.

About 10 minutes before end of cooking time for broth and veggies, cook 3 cups egg noodles according to package directions. Drain and set noodles aside.

After 1 1/2 hours, turn off heat but leave saucepan containing broth and veggies on burner. Remove turkey carcass. Allow carcass to cool a bit, then remove and chop meat. You’ll need 3 cups.

Add the chopped meat to broth and vegetables. Add the drained egg noodles, 1 1/4 to 1 1/2 cups frozen peas (still frozen!), 1/2 tsp. salt and 1/4 tsp. pepper or ‘to taste’. Bring soup to a simmer again and serve. Enjoy!

'Saturday After Thanksgiving' Turkey Soup - My Yellow Farmhouse.com

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++ My son M. jokingly said I need to credit him for 1. use of his kitchen and 2. use of his place mats & bowls for the photos. So I suppose I should also thank him for his critique of my soup, which he gave a thumbs up. (And he’s one tough critic..) I also want to thank Tina and Gary for hosting The Feast and for allowing me to abscond with the turkey carcass!! Enjoy !

November 28, 2014December 10, 2016

My Yellow Farmhouse - Cooking with Love!14 Comments

Roasted Butternut Squash Soup

Recipe adapted from People magazine – December 2013

I absolutely adore butternut squash, in any incarnation. The flavor of this butternut squash soup is enhanced by roasting the squash in the oven, then adding honey and a bit of nutmeg to the finished soup. A good thing about this soup – you don’t have to peel the squash, which I hate …

Ingredients

2 – 3 pounds of butternut squash (You want to end up with 5 – 6 cups of mashed squash.)
1 Tbs. olive oil
3 cups chicken or vegetable broth
2 Tbs. honey – or ‘to taste’
1 cup half & half
1/8 tsp. nutmeg – or ‘to taste’
1 tsp. salt – or ‘to taste’

Preheat oven to 350.

Cut butternut squash in half. Remove the seeds and fibers and discard.

As you can see, I used 1 1/2 very large squashes and I ended up with quite a bit left over, which was absolutely fine with me. (You want enough squash to end up with 5 – 6 cups of mashed squash.)

Lightly oil a cookie sheet with olive oil. Be sure to use a sided cookie sheet. I used one without sides and had to clean the oven after….. Place squash, cut side down, on the cookie sheet. Bake for 30 – 40 minutes or until squash is very tender when pierced with a sharp knife.

Scrape squash pulp into a blender. (I didn’t have a blender when I made the soup at our Pocono house, so I pureed the squash in batches using my small Nutri Bullet. Hence, the photo of the pureed squash not in a blender, but in a bowl.)

Puree squash with about 1 1/2 cups of chicken stock and honey until smooth.

Place pureed squash in a large saucepan. Add 1/2 cup half & half, remaining broth and 1 tsp salt – or ‘to taste’. Cook, stirring, occasionally, until heated through. Do no boil !!

If you like a thinner soup, add more chicken broth. If you like a thicker soup, add more pureed squash. Serve sprinkled with a bit of nutmeg. Enjoy!

January 25, 2014April 19, 2014

My Yellow Farmhouse - Cooking with Love!2 Comments

Jalapeno Corn Chowder

I adapted this from a “soup” recipe, but to me, perhaps because I’m a New Englander, this is a “chowder”. Or, as my Bostonian mother would’ve said, “It’s a CHOW-DA”. Here’s some information regarding “chowder” from Wikipedia – “The phonetic variant, chowda, found in New England, is believed to have originated in Newfoundland (Canada) in the days when Breton fisherman would throw portions of the day’s catch into a large pot, along with other available foods.Fish chowder, corn chowder, and clam chowder continue to enjoy popularity in New England and Atlantic Canada.”

So, whether you call this recipe a soup or a chowder, it’s thick, rich and delicious. And, as an added bonus, it’s quick and easy to make. Enjoy!

Ingredients

1 Tbs. olive oil
2 tsp. chopped fresh garlic
2 cups frozen hash brown potatoes with onion & peppers (Also called Potatoes O’Brien)
3 cups milk
1 can (15 oz) creamed corn
1 can Green Giant “Mexicorn” – – or 2 cups whole kernel corn
1/2 tsp. salt
1 tsp. cumin
8 oz. Jalapeno Jack Cheese, cut into slices (I used Great Midwest.)

Add 1 Tbs. olive oil to a medium saucepan and cook 2 tsp. chopped fresh garlic and 2 cups hash browns for 8 – 10 minutes, stirring often.

Add 3 cups milk, 1 can creamed corn and 1 can “Mexicorn” (or 2 cups whole kernel corn), 1/2 tsp. salt and 1 tsp. cumin. Mix everything together and bring chowder to a simmer. Reduce the heat to low and cook for 10 minutes, stirring often.

Remove saucepan from heat !! Add 8 oz Jalapeno Jack Cheese slices. Stir until cheese is melted and incorporated into the chowder. Ladle it out – and enjoy!!