Morning everyone… Now that our summer job in NY has ended we are back in Tx for the winter. We had a great summer and I hope you all had a great one as well. We got back in Sept and we’re now in Alice TX until Dec doing a gate guard job. Then it’s back to Thousand Trails on Lake Conroe in Willis TX where we will be until April before heading back to NY.
It’s that time again, yep “Fall”… When there’s a chill in the air we want and need that warm and cozy feeling. So today we’re going to focus on a couple of wonderful and warm soup dishes that can be enjoy in front of your fireplace.
1st on the recipe trail is…
Crab and Shrimp Bisque
Ingredients:6 TBSP butter1/2-C chopped green onion (OR0 regular onion)1 C chopped celery (OR cream of celery soup)3 TBSP all-purpose flour4 cups milk1 TBSP black pepper2 TBSP tomato paste1 cup heavy whipping cream1 sm can crab meat OR fresh crab meat1 Lb shrimp or other seafood2 tablespoon sherry wine (optional)
Melt the butter in a Dutch oven or large saucepan over medium-low heat, add the chopped green onion and celery. Saute, stirring, until tender. Blend the flour into the butter and vegetables until well incorporated. Continue cooking, stirring, for about 2 minutes.
Warm the milk in another saucepan over medium heat or microwave. Slowly stir in the warmed milk and continue cooking and stirring until thickened.
Add the freshly ground black pepper, tomato paste, and heavy cream. **If desired, puree the soup in a blender or food processor** at this point and then return it to the saucepan.
Stir in the crab, shrimp, and the sherry. Bring to a simmer.
Serve hot with crusty bread.
6 Tbsp Butter
1/2 cup chopped Green Onion (OR regular onion)
1 cup chopped Celery (OR cream of celery soup)
3 med Potatoes, diced
1 small Carrot, diced
1 cup corn
3 Tbsp all-purpose Flour
4 cups Milk
salt and pepper to taste
2 Tbsp Tomato paste
1 cup heavy Whipping Cream
1/4-1/2 Lb Clams cleaned and shelled
2 Tbsp white wine (optional)
Melt the butter in a Dutch oven or large saucepan over medium-low heat; add the chopped green onion and celery. Saute, stirring, until tender.
Blend the flour into the butter and vegetables cooking for about 2 minutes. Add in potatoes, carrots, corn and warmed milk, stir in and continue cooking, stirring until thickened.
Add salt and black pepper, tomato paste, and heavy cream. Stir in the clams and wine. Bring it to a simmer.
Serve hot with warm crusty bread.
Last recipe for today is…
“Corn Chowder” a Copy Cat recipe from the Old Mill Inn in Tennessee
1 tbsp. margarine
3 cups diced onions
3/4 cup crumbs (from unsalted oyster crackers)
1/4 cup flour
2 cups water
1 cup clam juice
2 cups chicken, beef or ham broth
3 cups diced potatoes
2 cups half and half
2 cups frozen corn kernels, defrosted
1 red and 1 green pepper
Chop the peppers and sauté briefly in butter, add salt and freshly ground white pepper, to taste. Mix liquids and butter, add potatoes and onions and cook until potatoes are fork-tender.
Mix cracker crumbs, flour and seasonings.
Add to potato and onion mixture.
Add red and green peppers, mix well, bring to a boil, add cream and corn, and simmer for 15-20 minutes.
NOTE: We use special chowder seasoning which is not available at grocery stores. To compensate for this ingredient, season to taste with garlic powder and onion powder.
Yield: 2 Quarts
Well kids that’s about it for today. I hope you all enjoy these recipes as much as the Hubs and I have. On a chilly day, they will warm you up…
Until next time…
Happy Trails and Happy Cooking!!