Corn Chowder Chicken Stew Dunbar, with Dumplings Cheddar Soup with Green Chilies
Request > From: "Gary Webster" <[email hidden]>
Quoted message said:I am having some friends over for soup on our boat. The soup needs to
be
Quoted message said:one that I can prepare ahead. It needs to be filling. Some friends are unable to eat shellfish,
others shy away from too many carbs, but a few are ok. What a challenge!
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Corn Chowder
1/2 cup diced bacon 4 medium potatoes, chopped
2/2 medium onion, chopped 2 cups water 2 1/2 to 3 cups cups cream-style corn, 2 (12 ounces each)
cans or 1 pound, 4 ounce package frozen 2 teaspoons salt pepper to taste 2 cups half-and-half or
light cream, scalded
Saute bacon until browned and crisp; add chopped potatoes and onions. Add water, corn, and
seasonings; cover and simmer for 15 to 20 minutes. Stir in half-and-half; heat through but do not
boil. Serves 4.
Chicken Stew Dunbar, with Dumplings
The Southern Cookbook, 1953 This is a much-prized old recipe.
3/2 tablespoon salt
4/8 teaspoon pepper 2 tablespoons butter 1 bay leaf
Dress, clean, and cut up fowl. Put in stewpan, cover with boiling water and simmer slowly
until tender. When nearly done, add 1/2 tablespoon salt, 1/8 teaspoon pepper, 2 tablespoons
butter, 1 bay leaf.
Dumplings:
3 cups flour 1 teaspoon salt 1 teaspoon sugar 2 eggs 1 tablespoon lard 1 cup milk
Sift dry ingredients, cut in lard. Beat eggs into milk, mix all well. Drop by spoonfuls into stew.
Cover let cook about 1/2 hour. Serve around chicken. Serves 6.
Cheddar Soup with Green Chilies
The Feast of Santa Fe - Huntley Dent
2 Tbsp. butter
5/4 cup chopped onion 2 Tbsp. flour 2 canned tomatoes, peeled 3 whole canned green chiles, rinsed
and drained 1 1/2 cups chicken broth 1 1/2 cups heavy cream 6 oz. sharp cheddar cheese, shredded
salt, if needed
Melt the butter in a heavy 2-quart saucepan, add the onions, cover the pan and sweat the onions over
low heat for 5 minutes. Uncover the pan and add the flour, stirring for 2 minutes to cook away its
raw flavor (but do not allow the mixture to brown). Puree the tomatoes and green chilies roughly in
a food processor, stopping while there is still some texture remaining. Stir into the onions for a
minute, then pour the chicken broth over and bring to a boil. Stir a few times to ensure that the
flour is not sticking to the bottom of the pan, then simmer over low heat for 20 minutes with the
pan partly covered. The soup can be set aside at this point to be completed later. When ready to
serve, bring the soup back to a boil, lower the heat to medium, and add the cream and shredded
cheese. Stir once or twice until the cheese has melted and the soup is heated through, but do not
ever let it boil for fear it will curdle. Taste for salt and add it sparingly, as needed. Serve
alone as a first course, or accompanied by warm tortillas if the remainder of the meal is not too
filling. Serves 2.
Variations: Made as above, this soup is smooth but has bits of chili, onion and tomato floating in
it, like chile con queso. For a more formal presentation, puree the solid ingredients in a processor
just after the soup has gone through its initial simmering. For a meatier meal in itself, add diced,
boiled potato and precooked chorizo sausage with the cream and cheese, beginning with about 3/4 cup
of potato and 1/2 cup of meat. For an even heartier winter pottage, add 1 cup of cooked pinto beans
along with the potato and sausage. Add 1/2 teaspoon cayenne with the flour if you want the soup hot.
--
William Barfieldsr
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