Salsa Verde Chicken Tortilla Soup

For day 18 of Soup Month 2013 we made a spicy Mexican Salsa Verde Chicken Tortilla Soup that's packed with bold spicy flavors and is actually quite healthy. 

If you've never tried tortilla soup, this is a great recipe to try.  Made with green tomatillos, the salsa verde adds lots of flavor to the broth.  With just the right amount of chilies, onion, garlic, and just a touch of cilantro, the salsa verde makes this soup very easy to make.

By seasoning the meat with a basic taco seasoning mix, then quickly searing the meat, the chicken is nicely flavored and all of the juices stay inside.  Next the vegetables are sautéed and it's time to create the broth. 

I used this technique in a few other recipes recently and I love the results. By pureeing the corn with a cup of the chicken broth, you get these little pieces of corn in the soup, but the sweetness of the corn is infused into the broth.  This gives the broth a sweet taste and, when combined with the spicy chicken, is a perfect balance in this soup.  The addition of cornmeal near the end of the cooking time adds more corn flavor and gives the soup a nice rich texture, without diluting the flavors with flour or cornstarch.

For a garnish we fried up some tortilla strips, which only take a few minutes to make and add a crispy-crunchy texture to the soup.  You can also add avocado slices or crumbled queso fresco cheese on top of the soup. 

This is also a great "party" soup and it stays warm nicely if kept in a crock pot on the low setting.  Provide bowls of assorted toppings and your guests can serve themselves.  Super easy!  Enjoy!!

1-1/2 lbs  Boneless, Skinless Chicken Thighs, trimmed and cut into small pieces
2 tsp  Taco Seasoning Mix
1 TB  Canola Oil
1 small  Onion, finely chopped
1/2  Red Bell Pepper, finely chopped
1  Poblano Pepper, finely chopped
1 TB  Minced Garlic
1 cup  Green Salsa Verde
4 cups  Chicken Broth, divided
1 cup  Frozen Corn, defrosted
3 TB  Cornmeal
2 TB  Water
6  Corn Tortillas, cut into narrow strips
Canola Oil for Frying

Season the chicken pieces with the taco seasoning and set aside.

In a medium soup pot, heat the oil over medium-high heat until shimmering.  Add the chicken to the pot and cook until browned, about 6 minutes, stirring frequently.  Transfer the chicken to a plate and keep warm.

Add the onion, both peppers and garlic to the pot and sauté until softened, about 5 minutes. Add the salsa verde and 3 cups of the chicken broth to the pot, and bring the mixture to low simmer over medium heat.

In a medium bowl, combine the corn and 1 cup of chicken broth and use a stick blender to puree the mixture, then add this mixture to the soup pot.  Increase the heat to medium-high and bring the soup to a boil. 

Combine the cornmeal and water in a small bowl, stirring until the cornmeal is moist.  Add this mixture to the soup, stir to combine, then reduce the heat to medium- low and cook for 15 minutes.

While the soup is cooking, heat 1/4-inch of oil in a large skillet.  Add the tortilla strips to the pan so they are not touching, working in 2 or 3 batches if needed, and fry the strips until golden and crispy.  Transfer the strips to a paper towel lined platter to drain.

Ladle the soup into bowls and serve with an assortment of toppings such as avocado slices, crumbled queso fresco cheese, and tortilla strips.

Creamy Sun-Dried Tomato and Italian Sausage Soup

For day 17 of Soup Month 2013, we made a creamy Sun-Dried Tomato Soup with Italian Sausage.  This soup gets a nice dose of smoky flavor from the sun-dried tomatoes and a bit of smoked paprika, and the tomatoes add an incredible aroma to the soup.  The tomatoes are quite inexpensive and can be found in the produce department, and they are a wonderful addition to lots of recipes.

To make this soup more of a one-pot-meal we added some gnocchi pasta, which are cute little half-shell shaped pasta.  This shape helped the pasta hold onto the sauce really well, but any pasta shape, such as penne or farfalle, would work fine.

To make the sauce we started with a Tuscany-style broth, added seasoned diced tomatoes, and a few spices, then finished the sauce with a little half and half and ricotta cheese.  The ricotta adds a nice texture to the soup and, even though we used the low-fat ricotta, it added a nice richness to the soup and helped thicken the broth.

This soup is pretty quick to prepare.  Since the three components of the soup are cooked separately and then combined, this meal was ready to serve in under 30 minutes.  Serve with a green salad and crunchy garlic bread, an maybe a glass of Rioja wine.  Enjoy!!

1 cup  Smoked Sun-Dried Tomatoes, chopped
3 cups  Progresso Tuscany Broth
6 oz  Dry Pasta, any shape
1 lb  Italian Sausage, casings removed and meat crumbled
1 small  Onion, diced
2 tsp  Minced Garlic
14 oz can  Diced Tomatoes Seasoned with Garlic, Basil and Oregano
1-1/2 tsp  Garlic Powder
1 tsp  Kosher Salt
1/2 tsp  Ground Black Pepper
1/4 tsp  Smoked Paprika
3/4 cup  Half and Half  or  Heavy Cream
3/4 cup  Low-Fat Ricotta Cheese
Grated Parmesan-Romano Cheese for Garnish
Chopped Fresh Parsley for Garnish

In a medium soup pot, over medium heat, add the tomatoes and broth and simmer for 10 minutes to soften the tomatoes.

While the tomatoes and broth simmer you can prepare the pasta and sausage for the soup.

In a medium saucepan, cook the pasta in salted water until just al dente.  Drain and set aside.

In a medium skillet, brown the sausage over medium-high heat.  Add the onion and garlic to the sausage and cook until tender.

When the pasta is cooked add it to the soup pot with the broth, then add the sausage mixture to the pot when it has finished cooking.

Add the canned tomatoes and remaining dry spices to the soup, stir and cook over medium heat for 5 minutes or until the soup simmers.  When the soup comes to a simmer, add the half and half and ricotta to the pot, stirring to blend in the ricotta.  Continue to simmer for 10 minutes or until the soup thickens slightly.

Ladle the soup into bowls and top with a sprinkle of Parmesan-Romano cheese and fresh chopped parsley.

Chicken, Lentil and Barley Soup

Today is day 16 of Soup Month 2013 and we are over half way through this month of soups and stews.  To continue on, we have a hearty bowl of soup that delivers lots of protein and healthy fiber.  I love simple vegetable soup and this Chicken, Lentil and Barley Soup just delicious.  Packed with lots of complex carbs and healthy veggies and it's so easy to make, you can have it on the table, ready to eat in just about an hour.  It also makes great leftovers.

One benefit of cooking with red lentils is the shorter cooking time.  When cooking with green lentils you are looking at about 45 - 60 minutes of cooking time, and the lentils will still have a firm texture, even after this much cooking time. Red lentils, however, will cook down to a mushy-type consistency in about 20 - 30 minutes.  And mushy is a good thing in this case.  If you have kids that are just a little picky (or a lot picky, in some cases), adding a handful of red lentils to a stew or soup will thicken the stock as the lentils dissolve and add lots of protein and fiber, without the kids asking what those "little things" are in their soup. (Yes, my picky eater always asks this question...sigh.  But she did like this soup.) 

If you prefer a vegetarian soup, just substitute vegetable broth for the chicken broth and leave out the chicken.  Enjoy!!

1/2 cup  Red lentils
1 small  Onion, chopped
1/2  Red or Orange Sweet Pepper, chopped
2 tsp  Minced Garlic
2 TB  Butter
5 cups  Chicken Broth  (or vegetable broth)
1/2 tsp  Dried Basil
1/4 tsp  Dried Oregano
1 tsp  Fresh Rosemary
1/2 tsp  Ground Black Pepper
2 tsp  Kosher Salt
2 cups  Chopped Pre-Cooked Chicken or Turkey
2 or 3  Carrots, peeled and sliced
1/2 cup  Quick Cooking Barley, uncooked
14-1/2 oz can  Diced Tomatoes

In a medium soup pot, melt the butter and sauté the onions, peppers, and garlic until just softened.

Add the chicken broth, basil, oregano, rosemary, pepper, and salt to the pot and stir.  Rinse and drain the lentils and add them to the pot and bring the mixture to a boil.  Reduce the heat and simmer, covered for 15 minutes.

Add the chicken, carrots and barley to the pot, stir and cover the pot and simmer for 10 minutes, then add the tomatoes and cook for 10 minutes longer or until the carrots are tender.  Makes 6 servings.

Broccoli and Corn Chowder

For day 15 of Soup Month 2013 we have a super easy to make Broccoli and Corn Chowder.  This really isn't a fancy soup, just a good hearty bowl of soup that will taste great at the end of a cold winter day.

This recipe only requires a handful of ingredients, and most of them you probably have on hand.  There are also lots of possible variations for this soup.  If you would like to make this a more meaty soup, you just add some leftover cubed ham or chopped chicken during the last 10 minutes of cooking time.  The soup also tastes great with a generous sprinkle of grated pepper jack cheese or a dash of Sriracha sauce.  Enjoy!!

1/2 lb  Thick Cut Bacon, cut into 1-inch pieces
1 medium  Onion, finely chopped
1/4 cup  Flour
24 oz  Chicken Broth
3 large  Baking Potatoes, peeled and diced
1 lb  Fresh Broccoli, cut into small florets
1 cup  Frozen Corn
1/2 tsp  Dried Thyme
1 cup  Half and Half
2 tsp  Kosher Salt
1 tsp  Ground Black Pepper

In a medium soup pot, cook bacon over medium-low heat until just crisp, then use a slotted spoon to transfer the bacon to a paper towel lined plate.  Set aside.

Add the onion to the pot and sauté over medium heat until softened, about 5 minutes.  Add flour to the onion, stirring constantly for 1 minute.  Add the broth and potatoes to the pot and bring mixture to a boil.  Reduce heat to a simmer and cook for 5 minutes.  Add the broccoli to the pot and simmer for 10 - 12 minutes longer, or until the vegetables are tender.

Add the corn, thyme, half and half, salt and pepper to the soup, stir and cook 5 minutes longer.  Serve in wide soup bowls with a sprinkle of crumbled bacon.  Serves about 5.

Savory Beef and Ale Cobbler

For day 14 of Soup Month 2013 we made a dish that I've wanted to try for a long time, a Savory Beef and Ale Cobbler.  No, this cobbler doesn't have apples or peaches in it, but instead offers a beef stew-like filling and is topped with chive and onion biscuits. 

You basically take an inexpensive piece of beef, add carrots, onions and some mushrooms, then add a bit of beef stock and a bottle of hearty ale.  Pop this in the oven for a long, slow-cooking afternoon, and low and behold, you have a meal fit for a king.  Juicy pieces of beef, tender enough to be cut with a spoon, surrounded by a rich gravy.  The only thing that makes this better are the delicate biscuits on top. So yummy!

My husband had quite a debate at work about this dish. It seems many people had never heard of a savory cobbler, declaring that cobblers are fruit based with sugary toppings and sweet filling.  Well, I hate to break the news to them, but savory cobblers are not a new thing, and they have been popular in England for centuries.  The British prepare a cobbler in the same manner Americans prepare casseroles.  Any type of meat can be used such as lamb or beef, assorted vegetables are tossed in, and the biscuit topping is frequently an old-fashioned scone recipe with herbs and cheese.

For the biscuits on top of this cobbler I used some fresh chives that are still going strong in my garden and a bit of onion powder.  The biscuits browned up nicely and soaked up just a bit of gravy as they were perched on top of the cobbler, and they added a nice texture to the dish.

This meal does take some time to prepare, so it's a great dish to make on the weekend when you can let it cook low and slow and then enjoy the tasty results with a glass of dry red wine.  Enjoy!!

1/3 cup  Flour
1-1/2 tsp  Kosher Salt
1-1/2 tsp  Ground Black Pepper
2 lb  Beef Chuck, cut into 1-inch pieces
4 TB  Olive Oil, divided
1 medium  Onion, sliced
1 TB  Minced Garlic
1  Red or Orange Bell Pepper, sliced into 1-inch pieces
6  Carrots, peeled and cut into 1-inch pieces
6 oz  Mushrooms, cleaned and quartered (button, Portobello or other firm mushrooms will work)
1  bottle Goose Island India Pale Ale (or your favorite IPA)
3 cups  Beef Stock
3  Bay Leaves
1 tsp  Salt
1 tsp  Ground Black Pepper

For the biscuit topping
1-1/4 cups  Flour
2 tsp  Baking Powder
3 TB  Butter
5 - 6 TB  Milk
1 TB  Minced Fresh Chives (or other herbs)
1/2 tsp  Ground Black Pepper
1 tsp  Onion Powder

In a small bowl combine the flour, salt and pepper.  Sprinkle 3 or 4 tablespoons of this mixture over the beef until the meat is evenly coated.  Reserve the extra flour mixture and set aside.

Heat 2 tablespoons of olive oil in a large ovenproof pot over medium-high heat.  Add the beef to the pan and cook, stirring, until the meat is seared on all sides.  Use a slotted spoon to transfer the beef to a platter and set aside.

Add 2 tablespoons of olive oil to the same pan, then add the onion and garlic and cook for 2 minutes over medium heat.  Add the peppers and mushrooms, stir and cook for 3 minutes longer.

Sprinkle the remaining flour mixture over the vegetables and stir to coat.  Add the beer to the pan and stir gently to loosen any browned bits from the bottom of the pan.  Add the stock, bay leaves, salt and pepper to the pot and bring the mixture to a boil.  Reduce the heat and cook for about 8 to 10 minutes until the gravy thickens slightly.  Return the beef to the pan, cover the pot and place the pan in the oven at 325 degrees to slow roast for 1 hour.

(After the cobbler has cooked for an hour is when you will add the biscuits to the top of the meat and vegetable mixture, so you will want to have the biscuits ready ahead of time.)

In a medium bowl combine the flour and baking powder, then add the butter in thin slices.  Use a fork to blend in the butter until the mixture is crumbly.  Add the remaining ingredients, and stir with a fork until you have a smooth dough. (You may need just a bit more milk, just add 1 teaspoon at a time until the dough is smooth.)

Place the dough on a lightly floured board, roll it our to about 1/2-inch thick and cut out circles of dough using a cookie cutter.

Remove the pot from the oven, remove and discard the bay leaves and add the dough circles on top of the cobbler.  Return the pot to the oven uncovered and bake for 30 minutes or until the biscuits are golden and flaky.  Serves about 6.

Creamy Stuffed Mushroom Soup

For day 13 of Soup Month 2013 we have a slightly unconventional soup, that I'm sure you won't see on any restaurant menu.  This soup combines the silky goodness of creamy mushroom and onion soup with one of my favorite classic appetizers, the Crab Stuffed Mushroom.  If you're a fan of mushrooms, you're going to love this recipe.

This turned out to be a delicious soup and it would be wonderful served alongside a grilled New York Strip Steak. Although a bit whimsical, this soup has a lot going for it.  After sautéing onions and Portobello mushrooms, a bit of dry red wine is added and allowed to reduce.  Beef broth is added, then the mixture is pureed almost smooth, with a few tiny bits if mushroom still visible.  A touch of cream tops off the soup to thicken it slightly and add a layer of richness.

To garnish this soup we added a couple of Crab and Cheese Stuffed Mushrooms, which can be served on the side, but taste wonderful served in the soup.  The mushroom caps are baked until the filling is hot and the cheese on top is melted and golden, which adds a roasted mushroom flavor to the soup.  Slicing through the cheesy mushroom, then scooping up a little soup with each bite is an amazing experience.  If you prefer not to make the stuffed mushrooms, the soup is delicious on its own, or you could quickly sauté a few sliced mushrooms and add a spoonful to the center of each bowl.  Enjoy!!

1 TB  Butter
1 TB  Olive Oil
1 large  Onion, sliced
8 oz  Portobello Mushrooms, cleaned and sliced
2 tsp  Minced Garlic
1/4 cup  Dry Red Wine
24 oz  Beef Broth
8 - 10 large  Stuffed Mushroom Caps (click here for recipe)

In a medium soup pot, melt the butter and olive oil over medium-high heat.  Add the onions and sauté 3 minutes, then add the mushrooms and cook until the vegetable are very tender, about 8 minutes.  Add the garlic and cook 1 minute longer.

Add the red wine to the pot and stir, cooking for about 5 minutes until the wine reduces by half.  Add the beef broth to the pot, reduce heat to medium and simmer for 15 minutes.

Remove the pot from the stove and use an immersion blender to carefully puree the soup until smooth.  Return the soup to medium heat and add the cream, stirring until the soup thickens slightly.

Ladle the soup into bowls and top with 2 or 3 Stuffed Mushrooms and serve.

Chicken Enchilada Soup

For day 12 of Soup Month 2013, we have a mild, but flavorful Chicken Enchilada Soup.  If you're familiar with Mexican foods, you'll know an enchilada is a popular Mexican dish, made by filling a corn tortilla with a variety of meat, cheese and vegetables, then rolling up the tortilla, and covering the rolls with a chili pepper sauce.  Although a very simple concept, there are a million ways to make and serve enchiladas, and for this dish we turned this Mexican favorite into a soup. 

This soup is easy to make and is a great way to use up leftover cooked chicken.  One ingredient you may not be familiar with is masa harina, which is a type of corn flour that's used to make tortillas.  (You can also use this flour to make Crispy Shrimp Cakes with Lime Salsa.)  The flour is used to give the soup its corn flavor, and it also thickens the soup to a nice creamy consistency.  Masa harina flour is available at most markets in the baking section, and is very inexpensive.

Chicken Enchilada Soup is more on the mild side, so if your kids like tacos and burritos, they will love this soup.  If you like your soup a bit more spicy, just increase the dry spices a bit or, instead of 2 cans of green chilies, substitute one of the cans with a can of diced jalapeno peppers.

We served the Enchilada Soup with cheese quesadillas and some cold Corona beers.

1 TB  Olive Oil
1 small  Onion, finely chopped
1 TB  Minced Garlic
4 cups  Chicken Broth
2  8-oz cans  Rotel Original Sauce
2  4-oz can  Diced Green Chilies
2 tsp  Kosher Salt
1 tsp  Ground Black Pepper
1 tsp  Chili Powder
1 tsp  Garlic Powder
1/2 tsp Cumin
1/2 tsp  Spanish Paprika
1/2 to 1 tsp  Crushed Red Pepper Flakes (for extra heat use 1 teaspoon)
2-1/2 cups  Water
1 cup  Masa Harina Flour
2 to 3 cups  Cooked Chicken, shredded
Shredded Pepper Jack Cheese or Monterey Jack Cheese for Garnish

In a large soup pot, heat olive oil over medium heat.  Add the onion and sauté 3 minutes, then add the garlic and cook 1 minute longer.

Add the chicken broth, Rotel sauce, green chilies, salt, pepper, chili powder, garlic powder, cumin and paprika to the pot and stir, and cook for 5 minutes over medium heat.

In a medium bowl combine the water and masa harina, using a whisk to gets all of the lumps out.  Pour this mixture into the soup and stir.  Cook for about 30 minutes or until the soup has reached the desired thickness.  (If the soup is a little too thick, add 1/4 cup water and stir.)

Add the chicken to the soup and cook for 5 minutes, or until the chicken is heated through.  Ladle into soup bowl and garnish with shredded jalapeno pepper jack cheese.  Serve cheese quesadillas on the side and Enjoy!!

Creamy Crock Pot Potato and Ham Soup

For day 11 of Soup Month 2013, we pulled out the crock pot to make this Creamy Potato and Ham Soup.  There's just something so warm and comforting about potato soup.  The texture and creaminess of the soup just makes you relax and say Mmmmm while you enjoy every bite.  As a bonus, having all of the cooking done in a crock pot makes dinner even more enjoyable.

The ham is center stage in this soup adding a great layer of flavor and texture.  Before being added to the crock pot, the ham is lightly browned in a skillet with onion and a touch of butter to give each piece a lightly glazed flavor.

 

The potatoes and onions are shredded before being added to the crock pot, which allows them to gradually dissolve into the soup as they cook down.  The end result is a creamy potato texture, but with little bits of potato still visible in the soup.  Although you could puree the soup for a completely smooth consistency, I really enjoyed the little potato bits along with the ham.

Fresh spinach adds a little extra color and nutrients and creamy low-fat ricotta cheese adds a rich flavor without making the soup too heavy.  A sprinkle of fresh chives on top is all this soup needs before serving.  Enjoy!!

1 lb  Ham, diced
2 TB  Butter
1 medium  Onion, very thinly sliced
5 medium  Russet Potatoes, finely shredded (a food processor works great)
32 oz  Chicken Broth
1 tsp  Kosher Salt
1/8 tsp  White Pepper
2 cups  Fresh Spinach, washed and stems removed
1/2 cup  Half and Half
8 oz  Low Fat Ricotta Cheese
Minced Chives for Garnish

In a medium skillet, over medium-high heat, add the ham and butter, and sauté for 4 minutes or until the edges begin to brown.  Add the onions to the skillet and sauté until tender, about 5 minutes.  Transfer the mixture to a crock pot.

Add the shredded potatoes, broth, salt and white pepper to the crock, cover and heat on HIGH for 5 hours or LOW for 7 hours.  Stir once halfway through the cooking time to break up the potatoes.

About 30 minutes before the soup is finished, add the spinach to the pot and stir.  Cook for 15 minutes, then add the half and half and ricotta to the pot.  Stir until the cheese is fully blended into the soup, cover and cook for the final 15 minutes.  Serve in soup bowls with a sprinkle of fresh chives.

Garlic Egg Drop Soup with Spinach

For our 10th day of Soup Month 2013 we prepared a light and easy to make, Garlic Egg Drop Soup with Spinach.  This meat-free soup is full of bold garlic flavor and it would be delicious served as a first course with baked chicken or served with Shrimp Egg Rolls, and would even taste great served with a simple salad. 

This is a wonderful old fashioned Italian soup that has several variations.  Some people like to add shredded leftover chicken or sausage to the soup, while others prefer the clear, chicken infused broth.  And some people choose to add the Parmesan cheese only as a garnish and not in the soup pot.  Either way, this mild soup makes a quick and healthy dinner that you can have ready in about 20 minutes.

If you have the extra time, homemade stock gives this soup a deep, rich flavor.  Just boil a few chicken quarters or a whole chicken, and save the stock to use for this soup and you have an extra meal almost ready to go.   Enjoy!!

1 cup  Ditalini Pasta, or other small pasta
6 cups  Chicken Stock, homemade or packaged
5 cloves  Garlic, sliced
5 oz  Fresh Spinach, washed and stems removed
1 tsp  Kosher Salt
1/2 tsp  Ground Black Pepper
4  Eggs, beaten
1/3 cup  Grated Parmesan Cheese, plus more for garnish

In a small saucepan, cook the pasta in salted water until al dente.

In a medium soup pot, bring the stock and garlic to a simmer and cook 3 minutes.  Add the pasta and fresh spinach and cook over medium heat until the spinach is wilted, about 5 minutes.  Add the salt and pepper and adjust to taste.

Slowly drizzle the eggs into the hot soup, stirring to create long strips of egg and cooking for 2 minutes.  Add the Parmesan cheese and stir.  Remove the soup from the heat and ladle soup into bowls, topping each bowl with a sprinkle of more grated Parmesan cheese.  Serve with Shrimp Egg Rolls for a quick and easy meal.  Makes 6 - 8 servings.

Asian Chicken Noodle Soup

For day 9 of Soup Month 2013 we made a delicate Asian version of Chicken Noodle Soup.  This soup can be prepared in less than an hour, it's a great way to use up leftover chicken and tastes great with Shrimp Egg Rolls.

This soup begins with a light sesame-infused stock, cooked chicken and a generous amount of mushrooms, sugar snap peas and green onions.  Other vegetables such as broccoli, red pepper, or carrots would also work well in this broth, and you could even replace the chicken with tofu, if you prefer, so the possibilities are endless.

We served the soup over a ladle of whole wheat angel hair pasta that worked really well with the broth.  The combination of sesame oil, mushrooms and pasta produced a nice earthly flavor.

Although my daughter and I loved the mild broth, my husband chose to add a squirt of Sriracha sauce to his soup and even a sprinkle of red pepper flakes can be used for a little extra amount of heat.  We served this soup with homemade Shrimp Egg Rolls.  Enjoy!!

5 oz  Uncooked Angel Hair Pasta
4 tsp  Canola Oil, divided
1 cup  Onion, chopped
2 TB  Minced Garlic, divided
2 TB  Minced Garlic, divided
1/2 tsp  Red Pepper Flakes
4 cups  Chicken Stock
1 cup  Water
2 tsp  Sesame Oil
2 cups  Cooked Chicken, dark or white meat
8 oz  Mushrooms, cleaned and quartered
1 TB  Soy Sauce
1 tsp  Sugar
1 cup  Sugar Snap Peas, cut into 1-inch pieces
3  Green Onions, cut into 1-inch pieces
Sriracha Sauce or Red Pepper Flakes for Garnish

Cook pasta according to package directions, and keep warm.

To make the stock:  Heat a large saucepan over medium heat.  Add 2 teaspoons canola oil then the onion, 1 tablespoon ginger, 1 tablespoon garlic and red pepper flakes, stir and cook 4 minutes.

Add the chicken stock and water and bring to a boil.  Reduce heat to a simmer and cook for 15 minutes.

Pour the stock through fine mesh strainer and into a bowl; discard solids.  Return the stock to the pan and keep warm.

In a large skillet over medium-high heat, add the sesame oil and heat 1 minute.  Add the cooked chicken and mushrooms to the pan and sauté for 5 minutes, stirring.  Add 1 tablespoon ginger and 1 tablespoon garlic and cook for 3 minutes.

Pour the chicken and mushroom mixture into the stock, then add the soy sauce, sugar, snap peas and green onions.  Reduce heat to a low simmer for 5 minutes, then remove the pot from the heat.

Divide pasta evenly between 4 soup bowls and ladle the soup over the pasta.  Garnish with red pepper flakes and a dash of Sriracha sauce for extra heat.  Serves 4.

Andouille Sausage and Tortellini Soup

For day 8 of Soup Month 2013, we have a super fast, super easy soup that you can have ready for dinner in just about 30 minutes.  Even better it's a whole meal in one pot.

This soup uses dry pasta and prepared sausage, and we added a few cups of fresh spinach and, for a boost of color and lots of nutrition, a jar of flame roasted red peppers.  The peppers add a delicious smoky flavor to the soup, but they're not spicy, so your kids will love them.

 

The Andouille sausage adds a bit of spice to the soup, and a touch of half and half finishes the creamy broth.  (If you prefer a mild sausage you could substitute kielbasa or smoked sausage, either would work fine.)  Top each bowl with a sprinkle of grated Parmesan cheese, add some crunchy garlic bread on the side and you're ready for dinner.  Enjoy!!

1 pkg  Johnsonville Andouille Sausage, cut into 1/2-inch slices
1 TB  Minced Garlic
1 14-oz jar  Vigo Roasted Red Peppers, drained and diced
5 cups  Chicken Broth
3 cups  Fresh Spinach, washed and stems removed
12 oz pkg  Dry Tortellini, any flavor (we used spinach and cheese)
3/4 cup  Half and Half
1/2 tsp  Ground Black Pepper, or more to taste

In a medium soup pot, cook the sausage over medium-high heat for 5 minutes, or until it begins to brown on the edges.  Add the garlic, stir, and cook for 2 minutes.  Add the peppers, stir and cook for 2 minutes longer.

Add the broth to the pot and bring the mixture to a boil.  Reduce heat to medium and cook for 5 minutes.  Add the spinach, stirring and pushing the spinach down into the broth, and cook 5 minutes longer.  Add the half and half and pepper to the soup, stir, and taste test, adding more pepper if desired.

Ladle into soup bowls and serve with a sprinkle of grated Parmesan cheese.

Catfish Corn Chowder

For day 7 of Soup Month 2013 we made a creamy Catfish and Corn Chowder that gets just a hint of background spice from creole seasoning.  This soup is not overly spicy, so kids will enjoy it, but the adults can always add a few drops of Tabasco sauce if they would like a little additional heat.

Starting with a blend of onions, celery, orange bell pepper, and red potatoes, the soup gets its creamy consistency from the corn and milk that are pureed together.  This allows the corn flavor to infuse into the soup and adds a little additional sweetness to the catfish.  We also added some small shrimp and a can of chopped clams to the soup to round out the seafood flavors.

This soup is easy to prepare and can be ready to serve in about 45 minutes and tastes great served with a few baked clam shells on the side.

1-1/2 lbs  Catfish, cut into 1-inch pieces
2 tsp  Creole or Cajun Seasoning
1/4 lb  Bacon, chopped
1 medium  Onion, finely chopped
1 stalk  Celery, finely chopped
1/2  Orange or Red Pepper, chopped
1/2  Green Pepper, chopped
1 tsp  Kosher Salt
1/2 tsp  Ground Black Pepper, or more to taste
1/4 tsp  Cayenne Pepper
1 TB  Minced Garlic
6  Red Potatoes, peeled and cut into 1/2-inch dice
3 cups  Chicken Stock
1 cup  Corn Kernels
1-1/2 cups  Half and Half
1 can  Chopped Clams, with the juice
1/2 lb  Cooked Salad Shrimp

Season the catfish with the creole seasoning and set aside.

In a medium soup pot, cook the bacon over medium-high heat until just crisp, about 5 minutes.  Add the onion, celery, peppers, salt, pepper and cayenne pepper to the pot and cook until the vegetables are tender, about 5 minutes.

Add the garlic, and cook, stirring, for 1 minute, then add the potatoes and stock and simmer for 5 minutes longer.

In a small bowl, combine the corn and half and half, then use a stick blender to puree the mixture.  Add the corn mixture to the pot and bring to a low boil. 

Add the clams and shrimp to the pot, stir, then add the catfish pieces to the soup, nestling them into the top of the chowder.  Simmer for about 10 - 15 minutes, or until the fish flakes easily with a fork.

Roasted Red Pepper Soup with Ricotta Dumplings

For day 5 of Soup Month 2013, we made a silky smooth Roasted Red Pepper Soup, seasoned with white wine, onions, carrots and thyme.  To make this soup even better, we topped the soup off with a few Ricotta Cheese and Chive Dumplings that were incredibly light and fluffy.

Since my daughter is allergic to tomatoes, tomato soup is something that we all miss, and this soup makes an extremely tasty substitute.  Everyone loved the soup and I'm sure we will be making it often in the future.  I imagine this would be amazing with a simple grilled cheese sandwich. Mmmm.  Well, that's for another day!

If I am correct in my vegetarian terms, this would be suitable for lacto-vegetarians by substituting the chicken broth with vegetable broth, and this makes an excellent meat-free dinner even if you are not following a vegetarian diet.

Cook time for this soup is only about 30 minutes, and the dumplings are super easy to make in about 5 minutes, with 10 minutes of cooking time.  The dumplings can be made while the soup is cooking, so this works great for a weeknight dinner.  This is a fantastic soup and I hope you enjoy it.

Red Pepper Soup
1 TB  Olive Oil
1 small  Onion, chopped
2  Carrots, peeled and chopped
1 TB  Minced Garlic
1/2 tsp  Dried Thyme
1 carton  College Inn White Wine and Herb Broth
2 cups  Chicken Broth  or  Water
1 - 24 oz jar  Roasted Red Peppers, drained
1 large  Russet Potato, peeled and chopped
1/2 cup  Dry White Wine
1 TB  Sugar
Kosher Salt and Ground Black Pepper, to taste

Heat olive oil in a large soup pot over medium-high heat.  Add the onions, carrots, garlic and thyme  and sauté until the onions are softened, about 5 minutes.  Add the broths, peppers, potato, wine and sugar and bring to a simmer over medium-high heat.  Reduce heat to medium-low and simmer until the potatoes are cooked, about 20 minutes. 

While the soup simmers make the ricotta dumplings.

Ricotta and Chive Dumplings
8 oz  Ricotta Cheese
1/2 tsp  Kosher Salt
1/4 tsp  Ground Black Pepper
1  Large Egg
1/4 cup  Grated Parmesan Cheese
1/2 cup  Flour
2 TB  Minced Fresh Chives

Bring 3 quarts of water to a simmer in a large open pot. (By using a wide pot you will be able to make all of the dumplings in one batch.)

Using a food processor, combine the ricotta, salt, pepper, egg, Parmesan and flour and process for 20 - 30 seconds.  Transfer the dumpling batter to a bowl and stir in the chives.

Drop the batter, 1 tablespoon at a time, into the hot water.  Simmer the dumplings for 10 minutes, then remove the dumplings with a slotted spoon, drain and place on a platter.  Keep warm until ready to add to the soup.

Now to Finish the Soup

Remove the soup pot from the heat and let rest for 5 minutes.

Using a stick blender, puree the soup until smooth.  Season to taste with salt and pepper.

Ladle the soup into bowls and place 3 or 4 dumplings in the center of each bowl.  Serve with garlic bread and a dry Chianti wine.  Enjoy!!

Chicken, Vegetable and Noodle Soup

For our third day of Soup Month 2013, we made some adjustments to the traditional chicken noodle soup by adding more vegetables and chicken and decreasing the noodles.  Starting with homemade stock, this soup is hearty, healthy and oh so good on a chilly fall evening.

The addition of Brussels sprouts was delicious and brought an earthy taste to the soup.  With a light clear broth, its ideal for cold and flu season, which is right around the corner.  If you prefer a thicker soup, you can blend in a cornstarch and water mixture near the end of the cooking time, or you could always add a can of cream of celery soup to provide an even thicker broth.

This soup does include a homemade stock, which takes about an hour to prepare, but the rich flavored broth is well worth the extra work.  If you don't have time to make the stock, you can use 8 cups of packaged stock and about 3 cups of cooked chicken. 

Stock Ingredients
3  Chicken Quarters, skin removed
1 tsp  Kosher Salt
1 tsp  Ground Black Pepper
1 stalk Celery, coarsely chopped
1 small  Onion, coarsely chopped

Soup Ingredients
2 tsp  Olive Oil
1 TB  Butter
1 TB  Minced Garlic
1 small  Onion, chopped
1 stalk  Celery, chopped
2 medium  Carrots, peeled and chopped
1 pkg  Frozen Brussels Sprouts, defrosted and cut in half
1 tsp  Dried Thyme
2 tsp  Kosher Salt
1 tsp  Ground Black Pepper
12 oz  Pasta of Your Choice - Wide Egg Noodles, Linguini, etc

To prepare the chicken and stock:  Using a large soup pot, add the chicken pieces, onion, and celery  to the pot and fill the pot with water.  Add salt and pepper and bring the water to a boil.  Reduce heat to medium-low and cook for about 45 minutes or until the chicken is cooked through and pulls easily from the bones. 

When the chicken is cooked, transfer the chicken to a platter to cool, then pull the chicken from the bones, set aside and discard the bones.  Strain the chicken stock, discard the cooked vegetables then measure 8 cups of stock and add it back to the pot.  Set aside.

In a large skillet, heat the olive oil and butter over medium heat.  Add the garlic, onion, celery, carrots and Brussels sprouts to the pan, season lightly with salt and pepper and stir to sauté.  Arrange the sprouts cut-side down so they can sear.  Add the thyme to the mixture, stir and sauté until the vegetables are just tender.

Add the cooked chicken, salt and pepper to the vegetables and stir to combine, and continue cooking until the chicken is warmed.

Bring the pot of stock to a boil over high heat and add the pasta.  Cook the pasta until just al dente, then add the chicken and vegetable mixture to the pot and cook for 5 minutes.  (If you would like a thicker soup you can add a mixture of cornstarch and water to the soup at this point, cook for 5 minutes and the soup will thicken.  One can of cream of celery or cream of chicken soup will also thicken the soup and create a creamy consistency.)  Enjoy!!

Creamy Asparagus and Brie Soup

For our second day of Soup Month 2013 we are going a little more fancy with a special occasion soup, and we combined two of my favorite ingredients, fresh asparagus and silky Brie cheese.  This soup is definitely not low-calorie, but with its rich, creamy and almost velvety texture, I wouldn't change a thing. 

Asparagus Brie Soup would be great served as a first course for a holiday dinner, and would pair nicely with Prime Rib, roast pork loin or even grilled salmon or swordfish.  You could even serve it with a mixed greens salad and a glass of Chardonnay for a lighter meal. 

This is a very easy soup to make and tastes better than any restaurant soup I've ever tasted.  Start to finish, this soup will be ready to serve in about 40 minutes.

The Brie used in this recipe is one of my favorites, Saint Andre Brie, which is available at most larger grocery stores. With a slightly salty, buttery flavor, this cheese combines beautifully with the asparagus.  There are many varieties of Brie on the market, some are inexpensive and others can get quite pricey, but this Brie offers a consistent flavor at a reasonable price.  I discovered this brand over 20 years ago and it's still my favorite.  (If you cannot find Saint Andre Brie at your market, look for a soft-ripened Brie and it should work nicely.)  Enjoy!!

1/2 lb  Fresh Asparagus Spears, peeled* and cut into 1-inch pieces
1/2 cup  Salted Butter
1/3 cup  Flour
3 cups  Chicken Broth
1 cup  Heavy Cream
1/2 cup  Dry White Wine
5 oz  Saint Andre' Brie Cheese, rind removed
1 tsp  Kosher Salt
1/4 tsp  White Pepper, or more to taste
Homemade French Bread Croutons or Store Bought Croutons for Garnish
Blanched Asparagus Spears for Garnish

In a large saucepan, sauté the asparagus in butter until tender, about 5 to 8 minutes, depending on the thickness of the spears.  Stir in the flour until blended and cook for 2 minutes or until the flour is golden brown.

Slowly add the broth, cream and wine to the pan and bring the soup to a boil.  Reduce heat to low and simmer for 15 minutes.

Use a stick blender (or a standard blender) to puree the soup until creamy and smooth.  Cut the brie into small pieces and add the pieces to the soup.  Add salt and white pepper, adjust to taste, and simmer uncovered for 5 minutes over low heat.  Ladle the soup into small bowls, add a crouton and a few pieces of blanched asparagus for garnish and serve.

* Use a potato peeler to lighter peel the asparagus and remove the tough outer skin.

Creamy Italian Sausage and Potato Soup

Welcome to Soup Month 2013

Today begins an exciting month for our family, because October 1st marks is the start of our 4th annual Soup Month.  For the entire month of October, each day we will bring you a new soup, stew, chili, or chowder recipe, and there will be something for everyone.  My kids take part in the fun, too, by helping choose the types of soups they want to try, especially a few "Halloween" recipes that you won't want to miss.

We've got quite a variety of soups in store for you including hearty, vegetable packed chowders, creamy and elegant soups for your upcoming holiday dinners, and healthy high-fiber bean soups. It's going to be an excited month and I hope you visit each day to check out the new recipes. 

For our first day of Soup Month 2013, we start with a creamy Italian sausage soup.  Even though weeknights can be crazy busy for many families, it's still possible to get a warm bowl of soup on the table in a short amount of time.

This hearty Italian Sausage and Potato Soup makes a great one-pot meal on a cold winter night, and it only requires a few ingredients.  The Italian sausage (choose from mild or hot, depending on your preference), is cut into bite-sized pieces and then browned along with onions, garlic and potatoes, and the flavored broth adds most of the seasonings needed. The College Inn broth is something I really enjoy using.  With a mild white wine and herb base, this broth gives the soup a great depth of flavor without a very long cooking time.  From there, the only thing left to do is adjust the salt and pepper according to your taste.  Super easy and convenient.

The soup is finished with a bit of heavy cream, to add a rich flavor to the broth, and a generous amount of fresh spinach.  For a little extra thickness, I pureed some of the cooked potatoes and it really added a nice texture to the soup.

If you prefer some extra spice in your soup, add a sprinkle of red pepper flakes to the finished soup and Enjoy!!

2 tsp  Olive Oil
5  Italian Sausage Links, mild or hot, cut into 1-inch pieces
1 small  Yellow Onion, finely chopped
1 TB  Minced Garlic
6 medium  Potatoes, peeled and cut into 3/4-inch chunks
32 oz  College Inn White Wine and Herb Broth
6 oz  Fresh Spinach, stems removed
1/2 cup  Heavy Cream
Kosher Salt and Freshly Ground Black Pepper, to taste
Crushed Red Pepper Flakes, for garnish

In a large soup pot, heat olive oil over medium heat.  Add the sausage and cook until browned, about 8 minutes.

Add the onion and garlic to the pan and cook for 5 minutes, stirring to brown the vegetables.

Add the potatoes and broth to the pot and bring the mixture to a boil.  Reduce heat to medium-low and simmer about 20 minutes or until the potatoes are just tender.

Remove 1-1/2 cups of potatoes from the pot, along with about 1 cup of broth.  Puree this mixture and set aside.

Add the spinach and cream to the pot and stir to combine.  Once the spinach has cooked down and wilted, add the pureed potatoes back to the pot and stir.  Season with salt and pepper to taste then cook 5 minutes longer over medium-low heat.

Ladle into soup bowls and garnish with a sprinkle of crushed red pepper flakes, if desired.

Rosemary's Ham and Split Pea Soup

Cooking a recipe that is a family favorite can be a little intimidating, especially when the recipe is from your husband's family! But I think this soup was pretty close to the original.

Since we moved out of state several years ago, this is an annual tradition that my husband has missed, so I figured it was time to try and recreate this soup.  My mother-in-law (Rosemary), would use the leftover Easter ham to create a thick, creamy ham and pea soup, with just a hint of clove in the background.  The addition of celery, carrots and potato makes this soup a hearty meal.

This soup does take some time to prepare, but the hands-on time is minimal.  Just let the soup cook low and slow and you have a pot of soup ready in about 2 1/2 hours. Serve with crackers, either crushed right into the soup or on the side.  The family is equally divided on the proper method of how the crackers should be served, lol.  Enjoy!!

1 pkg  Hurst's Ham Peas Green Split Peas
1  Large Meaty Ham Bone
2 cups  Cubed Ham
2 quarts  Water
1  Whole Onion
1 tsp  Ground Black Pepper
1/2 tsp  Kosher Salt
1/4 tsp  Ground Cloves
2  Bay Leaves
2 stalks Celery, diced
3 large  Carrots, peeled and chopped
2 medium  Potatoes, peeled and cubed

Rinse the peas in cool water several times, return peas to the pot and cover with 2 quarts of water.  Add the ham bone and the cubed ham to the pot along with the whole onion (leave the onion whole so it can be removed later),  then add the salt, pepper, cloves and bay leaves.  Bring the mixture to a boil, reduce heat to low and simmer for 90 minutes, stirring occasionally.

After 90 minutes, use a slotted spoon to remove the whole onion and discard, then remove the ham bone and place on a plate.  Remove any extra ham from the bone, return the ham to the pot and discard the bone.  Stir the soup and add the celery, carrots and potatoes to the pot.  Continue to simmer over low heat for about 45 minutes or until the veggies are very tender.  Add salt and pepper to taste.  If a thinner soup consistency is desired, add a bit more water during the last 30 minutes of cooking.  Serves about 8 - 10 large servings.

Whitefish and Potato Chowder

I love to cook with almost any type of fish, but one of the most versatile and flavorful choices in the fish counter would have to be whitefish.  The medium-firm meat is higher in fat content which makes it an excellent choice for smoking or grilling, and also makes it difficult to overcook.  The meat holds together very well, so it works great in soups and chowders.

Tonight we used whitefish as the base of a hearty potato-vegetable soup.  Nothing too fancy here, just a handful of ingredients that let the flavor of the fish and potatoes shine through.  We used the lower starch Yellow Gold Potatoes for this chowder since they add such a nice yellow color to the soup, without the heavier texture you get from russet potatoes.

There's even a little bacon in the chowder because, well, everything tastes better with a bit of bacon! Of course, if you like things a bit more spicy, we have a solution for you, too.  My husband added several drops of Tabasco sauce to his bowl of chowder and he really enjoyed the extra heat.

This is a really easy soup to prepare and the mild flavors just might get your kids to eat more fish, which is always a good thing!  I hope you enjoy it as much as we did.

1 lb  Yukon Gold Potatoes, peeled and cut into 1/2-inch cubes
1 cup  Half and Half
1 cup  Milk
1 tsp  Kosher Salt
1/2 tsp Ground Black Pepper

1/3 lb  Thick Cut Bacon, diced
2 TB  Butter
1 medium  Onion, diced
1 stalk  Celery, diced
1/2 small  Red Pepper, cleaned and diced
1/2 small  Yellow Pepper, cleaned and diced
2 TB  Flour
1 cup  Dry White Wine
1 tsp  Dried Thyme
1-1/2 cups  Chicken Broth
1 bottle  Clam Juice
1 can  Yellow Corn, drained
1-1/2 lbs  Whitefish Fillets, cut into 2-inch pieces
Tabasco Sauce or Fresh Dill or Parsley for garnish

Place the potatoes, half and half and milk in a medium soup pot.  Add salt and pepper and cook the potatoes over medium-high heat for 10 minutes, or until the potatoes simmer.  Lower the heat to medium-low and cook 7 minutes longer, or until potatoes are cooked through and tender.  Be sure not to let the potatoes come to a full boil, so you do not scorch the milk.

While the potatoes cook, fry the bacon in a large pot over medium-high heat for 5 minutes.  Remove all but 2 tablespoons of the fat, then add the butter to the pan, and reduce the heat to medium.  When the butter melts and becomes foamy, add the onions, celery and peppers, and stir together.  Saute the vegetables for 3 minutes, or until softened, then add the flour and stir to coat the vegetables.  Add the wine and thyme to the pot and cook for 5 minutes until the mixture reduces and thickens, then add the broth, clam juice and corn to the pot and stir.  Reduce heat to medium-low and simmer for 5 minutes.

When the vegetables are soft, use a slotted spoon to remove half of the potatoes from the soup pot  and add the potatoes to the chowder.  Place the rest of the potatoes and milk into a blender and puree until smooth.  (You could also use an immersion blender for this step.)  Pour the potato mixture into the chowder and stir everything together. 

Add the whitefish to the chowder, pushing the fish down into the broth, turn the heat off and cover the pot.  Let the chowder rest for 5 - 6 minutes, then check the fish for doneness.  If the fillets are off-white and flake easily with a fork, they are fully cooked.  If the fish is not quite cooked, push the fish back into the broth and cover for a few minutes longer.

Serve the chowder in large bowls with strips of pepper, a sprinkle of fresh parsley or dill or a few drops of Tabasco Sauce for extra heat.  Serves about 6.  Enjoy!!

Crock Pot Spicy Black Bean, Ham and Chorizo Soup

Be warned, spicy is an understatement with this soup!  If you like hot and spicy soups, this could be just the recipe you've been waiting for.

This recipe is a twist on the classic Portuguese Bean Soup, but with a lot of extra flavor.  In place of the usual kidney beans and chicken stock used in the traditional recipe, we decided to try black beans and beef stock, with a can of diced jalapenos for added spice.  Yum!  Another layer of flavor in this soup comes from the sliced chorizo sausage.  This is a new product that I found at our local market, but any type of cooked chorizo would work fine.  If you can't find chorizo slices, even a good quality pepperoni would be a good substitute.

This is a super easy crock pot recipe that takes all of 15 minutes to prepare, then 5 hours of low and slow cooking time for all of the flavors to combine.  Enjoy!!

2 cups  Diced Cooked Ham, leftover ham works great
2 oz  Sliced Chorizo, sliced into quarters
2 tsp  Minced Garlic
1 carton  Beef Broth
1  15 oz can  Black Beans, drained and rinsed
1 medium  Onion, diced
1 medium  Green Pepper, diced
1 4 oz can  Diced Jalapenos
2 small  Carrots, peeled and shredded
1  Bay Leaf
1/4 tsp  Cumin
1/2 tsp  Kosher Salt
1/2 tsp  Black Pepper
1/2 cup  Ditalini Pasta, or any small pasta

In a small skillet, saute the ham, chorizo slices and garlic for 5 minutes, or just until the ham is slightly browned on the edges.  Pour the mixture into the crock pot.

Add all of the remaining ingredients, except the pasta, and stir.  Cover the pot and cook on LOW for 4 hours.

After the 4 hours, remove the bay leaf, add the pasta and continue to cook on LOW for 1 hour longer.

Catfish Chowder

There's nothing better on a cold, rainy night than a bowl of soup.  And if that soup has a piece of crispy catfish on top, that's even better!  This soup is one of our family favorites and it gave me one more chance to take advantage of the great sale price here locally.

This soup is served in a little different manner.  Instead of incorporating the fish into the chowder, the fillet is served on top of the chowder.  By placing the piece of fish on top of the chowder, you can spoon right through the fish and into the soup so you get all of the great flavors in every bite.  It also allows the fish to retain it's crunchy-crispy texture.  The chowder is completed with a spoonful of bacon crumbles on top.

The fillets we used tonight were on the generous side, and the 4 pieces of catfish were plenty for about 6 - 8 servings.  We cooked the fillets whole then sliced them in half and the portions were perfect.  This is a really great soup to serve kids, too.  Even our picky eater always gives it a thumbs up!

1/2 lb  Bacon, diced
1 small  Onion, chopped
1 small  Red Bell Pepper, seeded and diced
2 tsp  Minced Garlic
1/3 cup + 3 TB All-Purpose Flour, divided
1/3 cup  Cornmeal
1 tsp  Old Bay Seasoning
2 bottles (8 oz each) Clam Juice
6 medium Red Potatoes, peeled and diced
4 Catfish Fillets, about 1-3/4 lbs, rinsed and patted dry
1 cup Milk
1 cup Half and Half
1 can (8 oz) Whole Kernel Corn, drained
1/4 tsp Nutmeg
1 tsp  Salt
1/4 tsp Ground Black Pepper

In a large skillet, cook bacon over medium heat until crisp. Remove bacon from pan and set aside. Reserve all drippings.

In a large soup pot, over medium heat, combine 2 tablespoons of the reserved drippings, onion, bell pepper and garlic. Saute vegetables until softened, stirring often.  Add 3 tablespoons of flour and stir until the vegetables are coated, and flour begins to brown slightly.

Add the clam juice and potatoes to the pot and stir to fully combine the flour mixture. Bring soup to a simmer over medium-high heat, then turn heat to low, cover pot and continue simmering until potatoes are tender and soup has thickened, about 15 minutes. Reduce heat to low and keep warm.

Next, combine the 1/3 cup flour, cornmeal and Old Bay on a platter, and dredge the catfish fillets lightly in the mixture.  Shake off excess flour and place the fillets on a platter.

Place the frying pan with remaining drippings over medium heat and add 2 pieces of the coated catfish to the pan, but do not overcrowd.   (Cook the remaining 2 fillets in a second batch).  Cook the fish until golden brown on the first side, then turn the fillets over and continue to cook until fish is opaque and cooked through, about 10 minutes total. Remove cooked fish from pan and keep warm while you cook the remaining fillets.

While the catfish is cooking, you can finish preparing the chowder.  Add the milk, half-and-half, corn, nutmeg, salt and pepper to the soup and stir gently to combine. Continue to cook over medium heat, stirring occasionally, just until hot (but do not boil).

Ladle the hot soup equally into 6 - 8 wide soup bowls. Place a catfish fillet on top of the chowder in each bowl and sprinkle with bacon pieces.  Enjoy!!