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Archive for the ‘Soups’ Category

Corn and Lobster Chowder

Posted by moderndaygourmet on July 6, 2009

2 (10 ounce) frozen uncooked lobster tails, thawed, or 1 pound freshly cooked lobster meat, cut into bite-size pieces
8 cups frozen yellow corn kernels, thawed
3 cups chicken broth
8 bacon slices, chopped
1 cup chopped onions
3/4 cup peeled finely diced carrots
2/3 cup finely diced celery
1/4 teaspoon cayenne pepper
3 cups bottled clam juice
1 1/2 cups fat-free evaporated milk
6 tablespoons sour cream
1 tablespoon butter
3 tablespoons chopped fresh chives

If using thawed frozen lobster tails, cook in pot of boiling water until almost cooked through, about 6 minutes. Drain. Cool. Using kitchen shears, cut lobster shells open. Remove lobster meat; cut into bite-size pieces. Discard shells.

Puree 4 cups corn with 1 1/4 cups broth in processor until almost smooth.

Saute bacon in large pot over medium heat until crisp, about 5 minutes. Transfer bacon to paper towels. Pour off and discard all but 3 tablespoons drippings from pot. Add onions to pot; saute until light golden, about 5 minutes. Add remaining 4 cups corn; saute 3 minutes. Add carrots, celery, and cayenne; saute until vegetables soften slightly, about 5 minutes. Add clam juice and 1 3/4 cups broth; simmer 10 minutes. Stir in corn puree and whipping cream; simmer 5 minutes. Season with salt and pepper. (Lobster, bacon, and soup can be prepared 1 day ahead. Cover and chill lobster and bacon separately. Cool soup slightly; chill uncovered until cold, then cover and keep chilled. Bring bacon to room temperature and bring soup to simmer before continuing.) Remove soup from heat; stir in sour cream.

Melt butter in medium nonstick skillet over medium heat. Add lobster meat and saute just until heated through, about 2 minutes. Ladle soup into bowls. Garnish each serving with lobster pieces, bacon, and chives and serve.
Yield: 8 servings


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Turkey stock

Posted by moderndaygourmet on November 28, 2008

What better way to use up those Thanksgiving leftovers and not waste the turkey bones?


Bones from a cooked 12-pound turkey

1  peeled carrot, cut in half crosswise

1  celery stalk, cut in half crosswise

1/2  medium onion, peeled and quartered

4  quarts cold water

1/8  teaspoon  black peppercorns

4  thyme sprigs

4  parsley sprigs

1  bay leaf


Preheat oven to 425°.

Cut turkey carcass into quarters. Place the turkey bones, carrot, celery, and onion on a jelly-roll pan or shallow roasting pan. Bake at 425° for 35 minutes, stirring once.

Place bones, trimmings, vegetable mixture, 4 quarts water, and remaining ingredients in a large stockpot; bring to a boil. Reduce heat, and simmer for 3 hours; skim surface occasionally, discarding solids.

Strain stock through a sieve over a large bowl; discard solids. Cool stock to room temperature. Cover and chill stock 8 hours or overnight. Skim solidified fat from surface; discard.

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Clam chowder

Posted by moderndaygourmet on November 13, 2007

This is similar to a recipe that was published in Cooking Light but I changed it up some. I love this soup and even my husband who isn’t a big soup fan said it was great.

2 (6 1/2-ounce) cans chopped clams, undrained
2 (8-ounce) bottles clam juice
4 bacon slices
1/2 cup chopped onion
1 cup chopped celery
2 garlic cloves, minced
3 cups cubed red potato
2 teaspoons chopped fresh thyme
1/4 teaspoon black pepper
1 bay leaf
2 cups 2% reduced-fat milk
1/4 cup all-purpose flour

Drain clams through a colander into a bowl, reserving liquid and clams. Combine clam liquid and clam juice.

Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon; set aside. Add onion, celery, and garlic to pan; sauté 8 minutes or until tender. Add clam juice mixture, potato, and next 4 ingredients (through bay leaf); bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender.

Combine milk and flour, stirring with a whisk until smooth; add to pan. Stir in clams and bacon. Cook 5 minutes. Discard bay leaf. Garnish with thyme sprigs, if desired.

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Cream of Broccoli Soup

Posted by moderndaygourmet on September 2, 2007

2 packages frozen chopped broccoli (10 ounces)
2 chicken boullion cubes
1 1/2 cups milk (about)
2 cups cream
1 can cream of chicken soup
1/2 teaspoon oregano
Salt and pepper

Cook broccoli in bouillon cubes in water. Drain and save liquid. Add milk to make 2 cups. Put liquid, broccoli, cream, undiluted soup, and oregano in blender. After blending, pour into pan and heat. Salt and pepper.

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Smoked Chicken-Corn Chowder

Posted by moderndaygourmet on September 2, 2007

I got this out of the newspaper years ago and I crave it every winter.

1/2 cup Liquid Smoke
1 cup water
2 pounds chicken breast tenders
1 medium onion, chopped
1/4 cup olive oil
2 medium potatoes, peeled and diced
3 cloves garlic, minced
1 fresh jalapeno, seeded and minced
1/4 cup flour
3 cups chicken broth
2 cups heavy cream (I have substituted half and half before)
4 plum tomatoes, seeded and diced
2 cups frozen whole kernel corn
1 cup shredded Monterey Jack cheese

Combine Liquid Smoke and water. Marinate chicken in this for 30 minutes. Grill tenders until done; chop into 1/2 inch cubes.

In a large kettle or pot, cook onions in oil over moderate heat until softened. Add potatoes, garlic and jalapeno and cook, stirring, 1 to 2 minutes. Stir in flour and cook over low heat, stirring, for 5 minutes. Slowly add chicken broth and cream; bring to a simmer. Add tomatoes, corn, cheese and chicken cubes. Simmer for 20 to 30 minutes or until vegetables are tender. Season to taste with salt and pepper. Makes 8 servings.

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Taco Soup

Posted by moderndaygourmet on August 31, 2007

I always keep the ingredients for this on hand, because I can throw it together super fast and it’s great for winter.  I usually serve it with cornbread, but Fritos are good also. You can vary it by using different kinds of beans, and you can also add canned tomatoes if you like.

1 pound ground beef
1 can Rotel, undrained
1 can corn, undrained
1 can black beans, undrained
1 package ranch dressing mix
1 package taco seasoning
1 cup water (for however soupy you want it to be)

Brown ground beef; drain the fat. Add all other ingredients and heat through.

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Beef-Lentil Soup

Posted by moderndaygourmet on August 30, 2007

I saw this on Everyday Italian.  I never would have thought I would eat lentils but this was pretty good.

2 tablespoons olive oil
1 1/2 pounds boneless beef chuck, cut into 1-inch cubes
Salt and freshly ground black pepper
3 large celery stalks, chopped
2 large carrots, peeled and chopped
1 large onion, chopped
6 garlic cloves, chopped
1 1/2 teaspoons chopped fresh rosemary leaves
1 1/2 teaspoons dried oregano
6 (14-ounce) cans beef broth
1 (28-ounce) can diced tomatoes in juice
2 cups (about 11 ounces) lentils, rinsed
1/3 cup chopped fresh Italian parsley leaves

Heat the oil in heavy large pot over medium-high heat. Sprinkle the beef with salt and pepper. Add half of the beef and cook until brown, about 8 minutes. Using a slotted spoon, transfer the beef to a bowl. Repeat with the remaining beef. Add the celery, carrots, onion, garlic, rosemary, and oregano to the pot. Saute until the onions are translucent, about 8 minutes. Return the beef and any accumulated juices from the bowl to the pot. Add the broth and tomatoes with their juice. Bring the soup to a boil. Reduce the heat to medium-low. Cover and simmer until the meat is just tender, stirring occasionally, about 1 hour. Add the lentils. Cover and continue simmering until the lentils are tender, about 40 minutes. Stir in the parsley. Season the soup, to taste, with salt and pepper. Ladle the soup into bowls and serve.

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