For the last two years, we have coped with the colder seasons with The Great Chili Cook Off. This year, we figured we would warm our cold hands and with bowls of soup instead of chili. In the coming weeks we will try out 5 new soup recipes and let you know our favorites. First up was a seafood chowder adapted from Movita Beaucoup.
Here's what you'll need...
1 stick of margarine
2 medium sweet onions, chopped
2 stalks of celery, diced
3 potatoes, diced
3 cups chicken stock
1 tablespoon dried basil
1 tablespoon dried oregano
2 tablespoons paprika
1/2 teaspoon black pepper
1 teaspoon Tabasco sauce
2 tablespoons Siracha
1 cup heavy cream
1 lb white fish (haddock, cod, sole), cubed
1 lb shellfish (scallops and/or lobster)
Let's get started...
1. In a Dutch oven or stock pot, melt the butter and saute the onions and celery over medium heat, until soft.
2. Add the potatoes and cover with chicken stock. Continue to stew over medium heat until the potato is soft.
3. Add spices, Tabasco sauce, and Siracha.
4. Add add of the fish on top and cover with chicken stock. Cook until the fish begins to flake.
5. Pour the cream over the soup, then fill the pot with milk.
6. Stir and heat until thickened.
7. Serve with toasted bread.
1 stick of margarine
2 medium sweet onions, chopped
2 stalks of celery, diced
3 potatoes, diced
3 cups chicken stock
1 tablespoon dried basil
1 tablespoon dried oregano
2 tablespoons paprika
1/2 teaspoon black pepper
1 teaspoon Tabasco sauce
2 tablespoons Siracha
1 cup heavy cream
1 lb white fish (haddock, cod, sole), cubed
1 lb shellfish (scallops and/or lobster)
Let's get started...
1. In a Dutch oven or stock pot, melt the butter and saute the onions and celery over medium heat, until soft.
2. Add the potatoes and cover with chicken stock. Continue to stew over medium heat until the potato is soft.
3. Add spices, Tabasco sauce, and Siracha.
4. Add add of the fish on top and cover with chicken stock. Cook until the fish begins to flake.
5. Pour the cream over the soup, then fill the pot with milk.
6. Stir and heat until thickened.
7. Serve with toasted bread.
We only used one potato, per the original recipe, and I think that's where this one was a little lacking in creaminess. But the soup made for great lunch leftovers, especially with some shredded cheddar mixed in.
We are still picking recipes for Soupfest 2014, let us know if you have something for us to try -- stovetop, crockpot, stewed in the oven -- we are ready to spoon, soak and slurp it up.
I have posted a few soup recipes in the past few years, remember to check them out if you are looking for some cold-comforting meals: Creamy Zucchini Spinach Soup and Creamy Broccoli Potato Soup.
We are still picking recipes for Soupfest 2014, let us know if you have something for us to try -- stovetop, crockpot, stewed in the oven -- we are ready to spoon, soak and slurp it up.
I have posted a few soup recipes in the past few years, remember to check them out if you are looking for some cold-comforting meals: Creamy Zucchini Spinach Soup and Creamy Broccoli Potato Soup.
