Soup

[Ozarks Mountain Brewery]

My cream style chicken and noodles,
This recipe started as a baked chicken with veggies in it, after a couple of good sandwiches I added the rest to noodles then the cream sauce, all home made

 

[Hoppy2bmerry]

I didn’t get a picture and I made New England clam chowdah for dinner last night.

 

[Rodent]

I didn’t get a picture and I made New England clam chowdah for dinner last night.

Yea!

The misguided minority can keep that red 'Manhattan chowder' abomination for themselves

 

[Hoppy2bmerry]

Yea!

The misguided minority can keep that red 'Manhattan chowder' abomination for themselves

Some people won’t even call the red stuff chowder!

 

[BongoYodeler]

I like both types of soups, though when I think of the term "chowder" I think New England style.

 

[DBhomebrew]

"There is only one chowder." - Anthony Bourdain

 

[user 246304]

"There is only one chowder." - Anthony Bourdain

Miss the man every day. Thanks for this one.

 

[Ozarks Mountain Brewery]

"There is only one chowder." - Anthony Bourdain

I have a family tradition for the real clam chowder brought over from Switzerland but I'll have to dig, it's pretty simple

Basically clams, bacon, potato's, onion and cream, not sure of the amount

 

[DBhomebrew]

As long as it's milk-based and thickened.

 

[corkybstewart]

Because the nights have been chilly and rainy my wife makes a pot of soup every 2 or 3 days with whatever veggies she finds in the fridge or freezer that may not be pretty but are great in soup.

 

[Ozarks Mountain Brewery]

Potato soup, I added veggies and this one has beef broth

 

[Ozarks Mountain Brewery]

Chicken and veggies soup, this one spiced with Cajun

 

[corkybstewart]

Soup season is upon us in France. Evening temps are hitting the low 50'sF(10-12C) so I'm being told tomato soup is a definite possibility tomorrow. It's too early for pumpkins and leeks, they won't start getting ripe for another month at the earliest.

 

[fluketamer]

i dont know that i have seen anyone order manhattan clam chowder in 20 years . i dont think its a thing. even though its on menus in NY.

new enlgand clam chowder is real chowder . not the red stuff.

its a great soup cause its very easy to make very good.

you cant really go wrong with clams, cream shallots sherry fish or clam broth and some smoked meat.

for a real treat try it with hot smoked salmon instead of clams.

i had my first salmon chowder in upstate new york and was hooked. pun intended.

smoked tuna chowder is another great one.

my brother makes a great chowder by adding crumbled blackened fish (white fish works best - like grouper) to clam chowder base. its delish.

 

[Ozarks Mountain Brewery]

Had to sorry
https://www.tasteofhome.com/recipes/contest-winning-new-england-clam-chowder/

 

[ba-brewer]

Not a fan of cream based soups , still haunted by getting sick after eating a creamy chicken noodle soup(probably not the soups fault just guilt by association). Given the option I go for Manhattan style clam chowder if offered, but do also eat the New England style as well. I think of Manhattan style clam chowder as minestrone with clams.

 

[Bramling Cross]

New England or Manhattan? Either will do when the correct answer, cioppino, isn't available.

 

[BongoYodeler]

My wife found a recipe online for halupki soup, so she decided to make it tonight. Only change is that she added some carrots to it. Since she also occasionally makes halupki I have something to compare it to. It's not quite there, but not too far off. Something tells me it'll taste even better warmed up in a day or two.

 

[corkybstewart]

It's a bit early for pumpkins but a vendor at a flea market last week had some so I bought a small one for $2.50. My wife cleaned out the veggies in the freezer(leeks, carrots, potatoes) and made an incredible soup. We finished the last of it tonight and tomorrow we head back to the States.

 

[corkybstewart]

 

[Ozarks Mountain Brewery]

Spicy minestrone soup, this one is a winner

 

[corkybstewart]

Spicy minestrone soup, this one is a winner View attachment 859655

Italian sausage?

 

[Ozarks Mountain Brewery]

Italian sausage?

Regular sausage, just good spices, very simple recipe also

 

[corkybstewart]

The weather was supposed to turn cold so my wife made a pot of butternut/leek soup Thursday, with a carrot, potatoes, onion and of course lots of garlic. I just finished a bowl of it for my breakfast, and it's still delicious. I do add a little NM hot red chile powder just to pep it up a little bit, we had the grandkids this weekend so she couldn't make it spicy.

 

[Hoppy2bmerry]

Speedy chicken rice soup. Hubby feeling a little under the weather and it’s cooling off tonight.

 

[corkybstewart]

View attachment 861382
Speedy chicken rice soup. Hubby feeling a little under the weather and it’s cooling off tonight.

Yummy

 

[corkybstewart]

We're getting rain later at low elevations(we're at 6214'), snow above 7000 so I'm roasting chicken legs and making a big pot of soup with pumpkin, leeks, carrots, onion, wilted lettuce and a little bit of old and very flexible cauliflower. I made a stock with the bones of the last legs I roasted so that's in the pot, along with garlic, thyme, a little basil, and a couple of bay leaves I brought back from France. It's legal as long as they are clean, dry and free of critters so I brought back a gallon baggie.

 

[z-bob]

I bought 5 pounds of chicken thighs today. Half are going into the freezer. I've made chicken noodles soup with frozen egg noodles several times already in the past few weeks. I might make more of a stew this time with the other 2 1/2 pounds, with red potatoes and a big can of crushed tomatoes.

I cook the thighs slowly in a heavy pot with a lid with carrots, celery, and onions.. No water. When the meat is done pick it off the bones and set aside. The bones, skin, and gristle go in a pressure cooker with some water and a little salt to made a stock. I make the soup (whatever style) on top of the mushy vegetables from cooking the chicken, adding more vegetables and whatever starch, and add back the meat towards the end.

 

[OakIslandBrewery]

I made creamy cheddar broccoli soup with sausage - yummy! Potatoes, carrot, onion and garlic added too.

 

[corkybstewart]

I'm thawing a pound of pulled pork from last fall to make a pot of New Mexico greatness-posole. Hominy, green chiles, onion, grlic, little oregano and pulled pork. Yummy

 

[Rish]

I'm thawing a pound of pulled pork from last fall to make a pot of New Mexico greatness-posole. Hominy, green chiles, onion, grlic, little oregano and pulled pork. Yummy

Sounds delicious! We really like posole rojo. It's on the menu for us for dinner tomorrow.

 

[pvtpublic]

I just filled another elk tag this past Wednesday, stand by for elk stew pics

 

[corkybstewart]

 

[pvtpublic]

What have we here?

 

[beermanpete]

Looks like the afore mentioned posole with tortillas.

 

[JohnDBrewer]

I'm a NM transplant here in TN. Can't find frozen posole out here. Canned hominy doesn't cut it either. What are you using? The great news is hatch green chiles is readily available when in season almost everywhere now. On trips back to NM we stock up on the froozen stuff.

 

[corkybstewart]

I'm a NM transplant here in TN. Can't find frozen posole out here. Canned hominy doesn't cut it either. What are you using? The great news is hatch green chiles is readily available when in season almost everywhere now. On trips back to NM we stock up on the froozen stuff.

You're going to be amazed at how hard it is to find anything except canned hominy. We're in Silver City, choices for everything are limited. So I'm about to order a bunch of dried hominy.

 

[JohnDBrewer]

So I'm about to order a bunch of dried hominy.

I haven't tried the dried stuff in 20+ years. Maybe I'll give it another shot.

 

[InspectorJon]

If you plan to use dried corn you should research nixtamalization. The frozen stuff and the stuff in cans is nixtamalized, a process that involves soaking in an alkaline solution. The process changes the corn significantly. I have only ever made pozole with canned. I didn’t know that the frozen option was available. I’ll have to look for it.

I did make my own from dried corn once. I did the whole process. My research indicated that it was best to pick the little hard ends off the nixtamalized corn. It was a lot of work but the results were good. I have not been inspired to do it again.

 

[InspectorJon]

So a little more research indicates that dried hominy that has already been nixtamalized is available. I will have to look for that also.

I make the red version several times a year. It’s a family favorite. We garnish it with lots of fresh shredded cabbage and chopped raw onions. I buy the whole rack of pork spare ribs to barbecue. I trim them up quite a bit, removing the breast bone area so I’m left with a St. Louis style rib rack. I braise the trimmings and use that meat in the pozole.