Ganny’s Kitchen regularly finds a pot of homemade soup on the stove. It could be a hold-over from my years of feeding a large family with several teenagers plus friends. Jim and I still enjoy a tasty bowl with a salad for occasional suppers.
Years ago, that pot simmering on the stove in many American kitchens may have held leftovers from previous meals. Toward the end of the week, those pots were full of a variety of meats and vegetables. I adhered to that plan when my kids were home but now, soup pots from my kitchen contain fresh ingredients each time I serve them.
My homemade soup will fill you up and won’t leave you waiting for the next course. As far as I’m concerned, this is not the time for diet ingredients.
General Ingredients in My Recipes
I always use real butter when I cook. None of that fake stuff in this kitchen! For cream-based soups, I use Half N Half to give extra flavor. While more fat and calories than regular milk, Half N Half doesn’t contain as much fat or as many calories as real cream. I try to use fresh herbs where possible. Yes, I take shortcuts but fresher is always better when available.
Seafood Chowder
Photo courtesy of this site
2 Large or 3 medium potatoes, peeled and diced
1 Cup frozen corn
1 Pkg. of fresh spinach, chopped
4 Cups water
1 Pint Half N Half
1 1/2 Cups Frozen fish, thawed or slightly thawed and chopped
(Can substitute 2 cans of clams or 1 1/2 Cups frozen shrimp – tails
removed)
2 Tbsp. butter
2 Tsp. Old Bay Seasoning
2 Cloves of garlic chopped
Salt and pepper to taste
Directions
In a large pot, melt butter. Add garlic and cook until golden brown. Add potatoes and water and boil gently for 5 minutes or until potatoes are tender. (Diced potatoes don’t take long.) If water boils away while cooking the potatoes, add another cup or so and then add corn and simmer until tender. Add spinach, chopped fish and/or any other seafood you like. Cook 3 minutes or so and add the Half N Half. Check to see if fish is done. Don’t overcook the seafood. Add seasonings and simmer. Taste to determine the amount of seasoning.
This chowder is very forgiving thus, you can adjust the amounts and ingredients you use to suit. Just don’t let the mixture run dry when cooking the potatoes.
Carol’s Vegetable Beef Soup
This recipe does occasionally include leftovers. When I cook and serve a roast, whatever is left usually goes into the soup pot. All vegetables are chopped.
Photo courtesy of this site
Ingredients
Leftover beef roast, chopped
3-4 Medium potatoes, peeled and chopped
1 Small pkg. of baby carrots, whole
About 10 oz. frozen broccoli
2 Stalks of celery, chopped
1 Medium onion, chopped
1 Large can, V-8 Juice – Original
1 Bay Leaf
2 Cups water
1 Tsp. Farm Dust (I purchase this seasoning mix from a local Amish grocery. It
is a mixture of several herbs, such as rosemary, thyme, sage and more. You
can create your own concoction of herbs to season your soup.
Directions
Pour all ingredients into your Slow Cooker, adding water as needed throughout cooking. Cook on low for 3-4 hours. I serve mine in bowls topped with a slab of mozzarella cheese.
Curried Chicken Chowder
This simple chowder is a favorite in our house. The taste is rich and it’s easy to prepare as well as looks good.
Ingredients
2 Cups of Chicken, cooked and diced
2 Cans of Cream of Chicken soup
1 Soup can of milk
1 Soup can of Half N Half
2 Tbsp. Curry powder
1 Pkg. fresh spinach
You can add more vegetables, diced, to this soup to taste. A can of corn makes a nice addition.
Directions
Mix all ingredients in a large pot. Adjust curry powder to suit your taste and simmer until hot and serve.
This homemade soup is good served with a chicken salad sandwich or a salad.
