Small Recipes...Sausage Chowder for 2

My husband wants this recipe again…soon!  He says “It’s a keeper for sure”.  I liked it because of the taste and because I always keep the ingredients on hand for other cooking so I can make it at the last minute, and it’s ready in less than a half hour.  I cut it down from 8 to 2 servings.

To make it simpler on a busy weekday, I used frozen Southern-style hash browns; potato cubes that are non-GMO, gluten-free, with no added salt, fat or sugar from Mr. Dell brand.  I keep them in my freezer all the time. I can make a number of different recipes with no potato waste or spoilage.  I also used my own frozen onions and corn, so the only prep work I had was slicing some carrots.  It’s also a good way to use up some fresh potatoes.

The original recipe calls for evaporated milk; I used whole milk with a little ultragel or cornstarch as I didn’t want to find a use for the remaining evaporated milk from the can.

I used pork sausage I had pattied up in 1 ounce patties so I cooked them from frozen and broke them up a little, add the frozen potatoes and onion and the fresh diced carrots and simmered them in the water.  After 15 minutes I added the frozen corn and thickened milk, and then the cheese and cooked another 5 minutes or so until nice and creamy.

    Sausage Chowder for 2  (Gluten free)

  4           ounces  pork sausage

     1/4    medium  onion -- thinly sliced or diced

  1           cup  diced potatoes

     1/2    cup  diced carrots

     3/4    cup  water

     1/2    tablespoon  minced fresh parsley or dried parsley

     1/4    tablespoon  minced basil

     1/4    teaspoon  salt

    1/16   teaspoon  pepper

     1/2    cup  corn

  3           ounces  whole milk

  2           tablespoons  UltraGel or cornstarch -- blend into milk

  2           ounces  American or Velveeta cheese

In a soup kettle or Dutch oven over medium heat, brown the sausage and onion. Slowly add the potatoes, carrots, water, parsley, basil, salt and pepper; bring to a boil. Reduce heat; cover and let simmer for 15 to 20 minutes or until potatoes are tender. Add remaining ingredients, cook 5 to 10 minutes longer or until heated through.

The cookbook is published by the "Iowa Food & Family Project" and you can download it in PDF form here:  Iowa Food and Family Cookbook                 

Corn and Ham Soup

Myrna likes a cream soup that’s not thick and “gloppy”, and she needs one that’s gluten-free.  This recipe from one of my favorite cookbooks, "Practical Produce", fills the bill!  I had cream on hand, and the rest of the ingredients too…home canned chicken broth, and good diced ham from those not-so-pretty slices near the end of a ham, and green peppers and onion, already chopped, all in the freezer, along with corn – I didn’t even thaw them before cooking.

I served it with some focaccia I also had in the freezer, warmed 15 seconds in the microwave, and in the time it took my husband to make a nice salad, using homemade salad dressing that lasts several days, we had a homemade lunch! 

Corn and Ham Soup

  6             cups  Chicken Broth

  2             cups  Corn

  1             cup  Ham -- diced

     1/3      cup  Onion -- chopped

     1/3      cup  Green Pepper -- chopped

  1             cup  Cream

Combine all but cream.  Bring to a boil; reduce heat.  Cover and simmer 10-15 minutes.  Stir in cream and heat through.

6-8 Servings

Bacon Cabbage Soup

 We have winter weather now and soup is always good. I had about six slices of thick sliced applewood smoked bacon and a small head of cabbage so made bacon cabbage soup for supper. As I did not want it all cabbage, I added some frozen carrots, onions and potatoes to the soup. Turned out very well and we ate all of the small batch I made. I really don’t mind leftovers of soup as it usually is better the next day but this was gone so I am going to write down what I did so I can make it again. 

 The key is having some good chicken stock and sautéing the carrots and onion in about a tablespoon of the bacon fat so they have a browned taste for the added flavor.

Any vegetable will taste better for the few minutes spent sautéing it in some butter or other fat. You could vary the vegetables in this soup but this is a good, simple combination and highlights the cabbage.

Bacon Cabbage Soup

4 servings

6 slices of thick sliced bacon roughly chopped

one medium onion chopped

2 medium carrots sliced (I used about a cup of sliced frozen carrots)

2 small potatoes about 5 ounces peeled and chopped

4 cups chicken broth or stock

2 cups sliced (shredded) fresh cabbage

1 bay leaf

½ teaspoon dry thyme

salt and pepper to taste

 Cook bacon in large sauce pan until crisp. With slotted spoon remove the bacon to drain on paper towels. Pour off all but 1 tablespoon of bacon fat and sauté the

onions and carrot slices till the onions are opaque and the carrots are starting to brown. Add the chopped potatoes and cook for about 2 minutes more. Add broth, bring to a slow boil and add the bay leaf, thyme and salt and pepper. Cook for about 15 minutes and then stir in the cabbage and bacon. Reduce heat to low and cook about 15 to 20 minutes longer until the cabbage is tender but not limp. Serve hot with cornbread or rolls or crackers.

Old Fashioned Tomato Soup

Here’s some comfort food for those of us who grew up in the 50’s and 60’s…tomato soup – we always had it with grilled cheese sandwiches at our mother’s table.  This recipe, from the "Taste of Home Soups” soft cover cook book 2014, is so simple and good it’s amazing! 

I used home-canned whole tomatoes I cut up a little, and the flavor was great.  You don’t have to puree, and with no other thickening, it’s gluten-free as well. The goodness of the tomatoes shines through with the very simple seasoning.  I used a little less milk the second time I made this so it tasted more of the tomatoes, and we really enjoyed it with a small salad and grilled cheese sandwiches, of course.

Old Fashioned Tomato Soup

  14 ½    ounces  Diced Tomato -- undrained

     ½       teaspoon  Baking Soda

     ¼       teaspoon  Garlic Salt

              Salt and Pepper -- to taste

  1          Quart  Milk  

  2          tablespoons  Butter

              Fresh Parsley -- minced

In a large saucepan, bring tomatoes to a boil.  Add baking soda, garlic salt, salt and pepper.  Reduce heat; add the milk and butter.  Heat through, but do not boil.

1 pint of home canned or freshly stewed tomatoes with liquid can be substituted for the purchased canned tomatoes.

6 Servings

Yield:  "1 ½ quarts"

Per Serving: 148 Calories; 9g Fat (56.0% calories from fat); 6g Protein; 11g Carbohydrate; 1g Dietary Fiber; 32mg Cholesterol; 315mg Sodium.  Exchanges: 1/2 Vegetable; 1/2 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.

Veggie Chowder (Gluten Free)

This recipe is a new twist on potato corn chowder – and we really liked it.  However, I thought their method, while easy, didn’t give it as much flavor as sautéing the mushrooms and carmelizing the vegetables first would.  It only added 15 minutes to the time when I prepared it that way, and did improve the flavor a lot.  If you want a thicker soup, mash the potatoes a little before adding the mushrooms at the end and/or use the half and half.  

                           Veggie Chowder

  2              Cups  Chicken Broth

  2              Cups  Potatoes -- peeled, cubed (12 ounces)

  1              Cup  Carrots -- chopped (4 ounces)

     ½          Cup  Onion -- chopped (3 1/2 ounces)

  15           Ounces  Creamed Corn -- canned

  12           Ounces  Evaporated Milk -- or half and half

     ¾         Cup  Cheddar Cheese -- shredded

     ½         Cup  Fresh Mushrooms -- sliced

                 Pepper

  2             Tablespoons  Bacon -- crumbled

In a large saucepan, combine the broth, potatoes, carrots and onion.  Bring to a boil; reduce heat; simmer, uncovered, for 10-15 minutes, until vegetables are tender.

Add the corn, milk, cheese, mushrooms and pepper.  Cook and stir 4-6 minutes longer until heated through.  Sprinkle with bacon.

My Directions:  In a large saucepan, sauté the mushrooms in a small amount of butter or olive oil.  Remove; set aside.  Add the onion and carrots to the pan, sauté 5-10 minutes.  Add a tablespoon of sherry and the broth and the potatoes.

 Bring to a boil; reduce heat; simmer, uncovered, for 10-15 minutes, until vegetables are tender.

Add the corn, milk, cheese, mushrooms and pepper.  Cook and stir 4-6 minutes longer until heated through.  Sprinkle with bacon.

7 Servings

  "Taste of Home Busy Family Favorites"

Per Serving: 245 Calories; 11g Fat (37.5% calories from fat); 11g Protein; 28g Carbohydrate; 2g Dietary Fiber; 31mg Cholesterol; 596mg Sodium.  Exchanges: 1 1/2 Grain (Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 1 1/2 Fat.

Tomato Lentil Soup

Here’s a delicious meatless soup that has plenty of flavor.  We like red lentils that we buy from a health food store bulk bin – they taste good, look good and cook in less time than brown lentils.  Neither type of lentil needs presoaking like beans.  I used home canned chicken broth, but vegetable stock would be just as good.   We like it with hot, buttered skillet cornbread and sorghum or molasses for a country treat.                    

Tomato Lentil Soup

  1       tablespoon  olive oil

  1       cup  onion -- finely chopped (1 large)

  1       stalk  celery -- 1/2" pieces

  2       teaspoons  garlic -- finely chopped

  1       cup  carrots -- 1/2" pieces (2 medium)

  1       cup  dried lentils -- 8 ounces

  4       cups  water or home made chicken broth

   1       teaspoon  thyme

    1/4  teaspoon  pepper

  1       each  bay leaf

  28     ounces  canned tomatoes -- diced, drained  (I didn't drain mine)

In 3 quart saucepan, heat oil over medium-high heat.  Add onion, celery and garlic, cook about 5 minutes, stirring occasionally, until softened.

Stir in remaining ingredients except tomatoes.  Heat to boiling, reduce heat.  Cover and simmer 20 minutes.  **If using red lentils, simmer 10 minutes instead of 20 minutes.

Stir in tomatoes; reduce heat.  Simmer uncovered about 15 minutes more until heated through. Remove bay leaf.

6 servings about 1 ½ cups each.  $2.16 or 36¢ per serving.

  "Betty Crocker Soups and Breads”

Per Serving: 177 Calories; 3g Fat (13.6% calories from fat); 11g Protein; 30g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol; 219mg Sodium.  Exchanges: 1 Grain(Starch); 1 Lean Meat; 2 Vegetable; 1/2 Fat.

Chicken Rice Soup

One of our go-to meals when the weather is cooler is Chicken Rice Soup.

I really don’t have a recipe as I have made it for so many years. I will try to give the directions, and this is one of those recipes that can be varied by your family's tastes.

We like it quite simple so that is what I usually do.

Chicken Rice Soup

2 quarts homemade chicken stock (Store bought works also, keep in mind it is saltier)
 Sauté in small pan until translucent, not browned:
 three stalks of celery diced

1/2 medium onion diced

I put a clove of garlic in my stock if you want it could be added here, minced fine or leave whole and remove before serving.

Put in the chicken stock which is heating with:
 About 4 to 5 carrots sliced 

About 2 cups diced up cooked chicken
 I usually have some in the freezer from making stock. I have in a pinch used store bought canned chicken. If you have home canned chicken this is even better. Here is where you may want to vary the spices. I usually use - to taste - salt, pepper a bay leaf and about 2 teaspoons sweet basil. Dried works fine in soup. Let this simmer on low for about a hour. The stock is already cooked so you are just cooking the carrots and other veggie's and letting the flavors mingle. 

About one half hour to 45 minutes before you plan on eating, add 2/3 cup uncooked rice. Bring to a slow boil and turn the heat down and let simmer till you are ready to eat. 

This will serve 3 to 4 with generous sized bowls. I will do homemade bread, or muffins with this to add to the meal.

Homemade Tomato Soup

Tired of canning tomatoes, running out of jars, but still have plenty in the garden?? Here’s a great recipe – just like those expensive cartons of tomato soup, but you control the ingredients and use up those sun-warmed garden tomatoes.  I grow a flower box of basil just to use in tomato recipes like this.

Freezer Tomato Soup
1 pound onions -- thinly sliced
1/4 cup olive oil
6 pounds tomatoes -- peeled and quartered
Homemade chicken broth or water, Add to Tomatoes to Make 13 Cups total
2 (6 oz) cans tomato paste
1/4 cup fresh basil -- snipped
1 teaspoon thyme -- crushed leaf type
1 teaspoon Sugar -- or Splenda
1 teaspoon salt
1/2 teaspoon hot pepper sauce**
Cook onion in hot oil until tender. Stir in all ingredients. Bring to boil, reduce heat, cover and simmer 40 minutes, stir occasionally. Puree mixture with blender stick. until the consistancy you like, or run through your blender in batches after cooling some. I leave ours a little chunky.  Cool, pour into freezer containers, ( I use quart freezer bags) and freeze.
To serve, thaw, cover and cook until heated through. If still frozen, cook as directed over medium-low heat for 20-25 minutes, stirring occasionally.
"Yield: "6 Pint Jars" or 12 cups
COST in Summer 2010: Cost with garden tomatoes and basil is $ 6.05 or 68 cents per pint with purchased onions.
Per 1 cup Serving: 122 Calories; 6g Fat (37.4% calories from fat); 3g Protein; 18g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 634mg Sodium. Exchanges: 0 Grain(Starch); 3 Vegetable; 1 Fat; 0 Other Carbohydrates.
**Louisiana Hot Sauce (800 299-9082) www.brucefoods.com is Gluten Free

Avgolemono Soup

We enjoyed this soup at a Greek restaurant in our community and liked the light tangy soup with a half sandwich or salad for a nice lunch. I make it when I have fresh garden parsley. Use your home-canned chicken or turkey or cooked chicken planned-overs. Zest the lemon rind and save it in the freezer for another recipe.
Avgolemono Soup

1 Pint Canned Chicken and broth or 2 cups cooked chicken and 1/2 cup chicken broth
1 Quart Canned Chicken or Turkey Broth -- (4 cups)
2/3 cup Rice -- dry
2 large Eggs
1/4 cup Lemon Juice -- freshly squeezed
2 tablespoons Parsley -- finely chopped
Bring chicken broth to a boil. Add rice, reduce heat and gently simmer for 20 minutes, then add chicken to soup for another 5 minutes.
In a 2 cup measure, whisk eggs until they are frothy, and whisk in lemon juice. Add a cup of the hot soup, very slowly, whisking while you pour it in. Add another cup in the same manner. Take soup off the heat and add egg mixture into it, it will thicken immediately. Sprinkle with parsley, season with salt and pepper and serve.
Per Serving: 288 Calories; 9g Fat (29.4% calories from fat); 23g Protein; 26g Carbohydrate; 1g Dietary Fiber; 156mg Cholesterol; 445mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat.

Chicken Stock

I had 4 pounds of chicken hindquarters in my freezer so today was the day to make chicken stock. I basically use the chicken stock direction in the Joy of Cooking. I do add a clove of garlic to mine, as we like garlic. That stock can then be canned, see your Ball Blue Book, or frozen. I will put some of it in the refrigerator as I plan on making Chicken Rice Soup later this week. You can put leftover carrots, onion celery in a freezer bag in your freezer to use when you decide to make stock. Leftover chicken, I freeze for hot dishes and the bones and skin go into a separate container for stock when I have time to make it. Rotisserie chicken will make good stock or chicken soup with the leftovers. You might notice that I am using the celery leaves. This is a good way to use them up and get lots of flavor.

Following are the directions as given in my Joy of Cooking, 1964.

Chicken Stock

Always  start with cold water. 

4 pounds chicken backs, wings, necks or hindquarters
4 quarts of cold water

8 peppercorns (if you want real clear stock use white peppercorns)

1 large bay leaf

1 teaspoon thyme

4 to 6 whole cloves

6 stems parsley

1 medium onion cut up

1 medium carrot cut up

3 stalks celery cut up (here is a good place to use those celery leaves)

No salt is added as this will be used in other dishes and you can salt then with what ever you are making. Remember the seasonings get stronger as it cooks.

Bring to a boil, skim foam off, reduce heat and simmer for 2 to 2 1/2 hours.

Or until reduced by about half.

Cool uncovered and refrigerate until ready to use, can or freeze.

When cold the fat will rise and harden and can be removed. Do leave a little for the flavor.