Growing up, I could count on a pot of Mother’s soup at least once a week, and I continued that ritual with my own family. As a cook, making soup allows me a bit of creativity, and I can honestly say that there is no telling what may appear in my original soup pots. What could be better than walking into a home with the aromas of soup simmering on the stove?
Today, I look for shortcuts in cooking, and the soup recipes below fit that description.
Living in Southwest Florida, seafood is plentiful and not terribly expensive and it makes sense to utilize that opportunity. My chowder is always interesting, always simple, and always tasty.
Carol’s Chunky Chowder
1 Medium Onion, Chopped
2 Tbsp. Butter
1 Quart of Half and Half (I use fat-free!)
3 Medium Potatoes, Peeled and Diced
1 Cup Water
2 Cans Corn
1 lb. Boneless Fish Filets, Thawed
1 Can Clam Chowder
1 Can Evaporated Milk – fat-free
1 Can of Cream of Potato Soup
1/2 Cup Bacon Bits (or cooked bacon, crumbled)
1/4 tsp. Salt
1 Jar Diced Pimientos
Cut fish filets into small pieces and set aside. In a soup pot, brown the onion in butter. Add diced potatoes and the cup of water and cook gently until tender, maybe 6-8 minutes. Check frequently. Add a bit more water if needed. When potatoes are tender, add the fish filet pieces, clam chowder and potato soups and Half and Half and evaporated milk. Cook approximately 5 minutes until the fish is white and flaky. Add remaining ingredients and season to taste.
When I make seafood chowder, I sometimes use leftover fish from dinner the night before. Grilled salmon, grouper, shrimp, and crab all work well. Use your own creativity and add whatever sounds good to you.
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Someone gave me the following recipe a few years ago, and I don’t remember who. I’ve made a few changes to it over the years. If you like black beans, give this one a try.
Quick Black Bean and Chicken Soup
1 Lg. Box of Chicken Stock
2-4 Celery Stalks, Chopped
1/2 Cup Chopped Red Pepper
1/2 Cup Chopped Green Pepper
2 Cans Goya Black Beans, Including Liquid
1/2 Jar of Goya Sofrito Cooking Sauce
1 Can Whole Kernal Corn, Drained
1 Cup of Chopped Cooked Chicken
In a large pot, add the chicken stock, celery, red and green peppers, cooked chicken, drained corn and black beans, liquid and all to the pot and bring to a boil. Reduce the heat and simmer for 30-40 minutes. Once the vegetables are tender, remove from heat and cool. Pour all into a blender and puree until not quite smooth. Pour it back into the pan and add the Sofrito Sauce. Add salt and pepper to taste and you can add 1/2 Cup of wine if you like. Heat and serve.
* I like to make this soup the day after serving a rotisserie chicken from the grocery store. There is usually just enough of the cooked chicken left for the soup.
