Dinner Tonight - Corn Chowder

jmcquown said:

Totally faking this!

Hehe, Corn [censored]!

I'm using canned cream of potato soup diluted with 2

Quoted message said:

cups chicken stock; frozen corn. The browned crumbled bacon, at

least, is

Quoted message said:

real as are the onions. Added milk, ground pepper and some dried

tarragon.

Quoted message said:

Will taste for salt after it simmers a while (probably won't need any

given

Quoted message said:

the canned soup). I might throw some "baby" carrots in after a bit.

Jill

Sheldon said:

jmcquown said:

Totally faking this!

Hehe, Corn [censored]!

Oh, Sheldon! ROFLMAO. That was terrible, even for you! LOL. (Yes, I'm
still laughing.)

kili

I found frozen corn to be too mushy in my chowder. I prefer to use
canned.

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Totally faking this! I'm using canned cream of potato soup diluted with 2
cups chicken stock; frozen corn. The browned crumbled bacon, at least, is
real as are the onions. Added milk, ground pepper and some dried
tarragon.
Will taste for salt after it simmers a while (probably won't need any
given
the canned soup). I might throw some "baby" carrots in after a bit.

Let us know how it was. Sounds like that might be a good shortcut; if so, I
would definitely like to know. I will be eating a lot of lentil & barley
soup this week while my hubby is away in Canada this week (it's not that he
doesn't like it -- just that it's so darn good I'm going to eat it all up on
him while he's gone so I don't have to share!).

My dinner tonight was yummy -- hickory grilled mahi mahi over mashed sweet
potatoes, with a ginger-coconut-lime sauce and grilled pineapple salsa.
Sweet and sour green beans with crispy-fried shallots. A few bites of warm,
flourless chocolate waffle w/ vanilla ice cream, chocolate and caramel
sauces, and whipped cream. (We went out for dinner - Sweetwater Tavern in
Merrifield, VA if anybody knows the place -- decent food and very kid
friendly).

Chris

"Chris Neidecker" <[email hidden]>, if that's their real name,

Quoted message said:

I will be eating a lot of lentil & barley
soup this week while my hubby is away in Canada this week (it's not that he
doesn't like it -- just that it's so darn good I'm going to eat it all up on
him while he's gone so I don't have to share!).

Do you have a recipe, or do you make it by the dump method?

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

"Chris Neidecker" <[email hidden]> wrote in message
news:XCOYd.1616$GI6.1572@trnddc05...

Quoted message said:

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Totally faking this! I'm using canned cream of potato soup diluted with

2

Quoted message said:

Quoted message said:

cups chicken stock; frozen corn. The browned crumbled bacon, at least,

is

Quoted message said:

Quoted message said:

real as are the onions. Added milk, ground pepper and some dried
tarragon.
Will taste for salt after it simmers a while (probably won't need any
given
the canned soup). I might throw some "baby" carrots in after a bit.

Let us know how it was. Sounds like that might be a good shortcut; if so,

I

Quoted message said:

would definitely like to know.

Chris,

It was very tasty! Definitely a workable short-cut!

I will be eating a lot of lentil & barley

Quoted message said:

soup this week while my hubby is away in Canada this week (it's not that

he

Quoted message said:

doesn't like it -- just that it's so darn good I'm going to eat it all up

on

Quoted message said:

him while he's gone so I don't have to share!).

LOL! I have some lamb shanks in the freezer. After I cook them with leeks
and a little wine, I'm planning to make Scotch Broth from the meaty bones
and barley.

Quoted message said:

My dinner tonight was yummy -- hickory grilled mahi mahi over mashed sweet
potatoes, with a ginger-coconut-lime sauce and grilled pineapple salsa.
Sweet and sour green beans with crispy-fried shallots. A few bites of

warm,

Quoted message said:

flourless chocolate waffle w/ vanilla ice cream, chocolate and caramel
sauces, and whipped cream. (We went out for dinner - Sweetwater Tavern in
Merrifield, VA if anybody knows the place -- decent food and very kid
friendly).

Chris

Sounds like an excellent dinner!

Jill

"Damsel in dis Dress" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Chris Neidecker" <[email hidden]>, if that's their real name,

Quoted message said:

I will be eating a lot of lentil & barley
soup this week while my hubby is away in Canada this week (it's not that
he
doesn't like it -- just that it's so darn good I'm going to eat it all up
on
him while he's gone so I don't have to share!).

Do you have a recipe, or do you make it by the dump method?

Carol, most of the food I make by the dump method turns out pretty well,
except for soup...I make HORRID soup unless I follow a recipe. I tweaked
this one by adding bok choy instead of swiss chard (nothing against chard, I
just couldn't find it), and by adding a squeeze of fresh lemon at serving
time. I also simmered it a bit longer than the recipe states. It's lighter
than plain old lentil soup, with a nice bit of chew from the barley. Here
'tis; it's from the Feb. '05 Bon Appetit:

Barley and Lentil Soup with Swiss Chard
1 tablespoon olive oil
1 1/2 cups chopped onions
1 1/2 cups chopped peeled carrots
3 large garlic cloves, minced
2 1/2 teaspoons ground cumin
10 cups (or more) low-salt chicken or vegetable broth
2/3 cup pearl barley
1 14 1/2-ounce can diced tomatoes in juice
2/3 cup dried lentils
4 cups (packed) coarsely chopped Swiss chard (about 1/2 large bunch)
2 tablespoons chopped fresh dill

Heat oil in heavy large nonreactive pot over medium-high heat. Add onions
and carrots; sauté until onions are golden brown, about 10 minutes. Add
garlic and stir 1 minute. Mix in cumin; stir 30 seconds. Add 10 cups broth
and barley; bring to boil. Reduce heat; partially cover and simmer 25
minutes. Stir in tomatoes with juice and lentils; cover and simmer until
barley and lentils are tender, about 30 minutes.
Add chard to soup; cover and simmer until chard is tender, about 5 minutes.
Stir in dill. Season soup with salt and pepper. Thin with more broth, if
desired.

Makes 10 first-course or 6 main-course servings.
000000

"Chris Neidecker" <[email hidden]>, if that's their real name,

Quoted message said:

Barley and Lentil Soup with Swiss Chard

Thanks for the recipe! I love both barley and lentils. 🙂

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_