Soups. Chowders & Chili

 Soups. Chowders & Chili

Baked Potato Soup

A recipe from Black Angus in California. I got it every single time we went there!

4 Large Potatoes

1 1/2 Cups Cheddar Cheese Shredded

12 Strips of Bacon Cooked Chopped

6 Cups Milk

8 oz Sour Cream

8 Green Onions Chopped

8 TBSP Butter

 4 TBSP Flour

1/2 tsp Salt

1/2 tsp Pepper

1/4 tsp White Pepper

Bake pricked potatoes @ 400 degrees for one hour. Remove from oven and cut into small squares.  Over medium heat melt Butter in a Large Soup Pot. Add Flour and whisk to make a roux. Once thick add milk 1/2 cup at a time making sure the liquid stays thick, Stir continuously so that milk does burn onto the bottom of the pot. After all 6 cups of Milk are added mix in the Potatoes, followed by 1 cup of Cheese. Stir till melted. Then add spices and Sour Cream. After the Sour Cream is melted in. Add 3/4 of the bacon, and 3/4 of the green onion. Stir until hot. Serve in soup bowls and Garnish with remaining Cheese, Onion, Bacon and Sour Cream. 

Guinness Beef Stew

Though this specific recipe come straight from The Guinness Factory. Beef Stew was actually the most common dish around all of Ireland, even more common than Corned Beef & Cabbage. 

 2 Bottles Guinness Extra Stout Beer

1 Lt. Beef Stock

1 1/2 lbs. Stewing Beef

2 Cloves Garlics Minced

2 Carrots Chopped

2 Stalks Celery Chopped

1 White Onion Chopped

Olive Oil

Fresh Rosemary Sprig

2 Large Potatoes

5 Green Onions Chopped

In a Large Pot Drizzle Bottom with Olive Oil. Heat and Add Beef. Cook till Browned. Add Onions, Carrots, Garlic and Celery. Once everything is tender, Add Beer. Let simmer and reduce by 1/2. Add Beef Stock and Rosemary. Bring to a boil, then reduce heat and let simmer till Thickens. Add Flour to thicken if you prefer a thicker Stew. (As shown in photo)

"Irish Champ"- Peel and cut potatoes into cubes. Boil in salted water till soft. Drain Water. Add 1 TBSP Butter and 1/4 cup Milk. Beat till Creamy. Stir in Green Onions. Serve on top of Beef Stew. 

Chicken Tortilla Soup

3 Skinless Boneless Chicken Breasts

2 TBSP Extra Virgin Olive Oil

1 tsp. Cumin

1 tsp. Chili Powder

3/4 tsp Garlic Powder

1/4 tsp Salt

1/2 tsp Black Pepper

1 Cup Onion, Diced

1/4 Cup Yellow or Red Bell Pepper, Diced

1/4 Cup Green Bell Pepper, Diced

3 Cloves Garlic, Minced

1 Can Rotel Tomatoes and Green Chilies (10 oz)

32 oz. Low Sodium Chicken Stock

2 Cups Hot Water

1 Can Black Beans, Drained 

1 Small Can Corn

3 TBSP Cornmeal or Masa

4 Corn Tortillas Sliced into thick strips

3 Corn Tortillas Sliced thin (for garnish)

Frying Oil

GARNISH WITH:

Fried Tortilla Strips

Sour Cream

Diced Avocado

Diced Red Onion

Grated Monterey Jack Cheese

Fresh Cilantro

In a small bowl, Mix the Cumin, Chili Powder, Salt, Garlic Powder & Black Pepper. Sprinkle 1/4 of the mixture onto the Chicken Breasts. In a Medium Skillet, on medium, Heat 1 TBSP Extra Virgin Olive Oil. Place the Chicken in the skillet and cook for 5 minutes on each side, or until cooked through.  Shred the chicken using 2 forks and set aside. 

In the soup pot, Heat 1 TBSP Extra Virgin Olive Oil and sauté the Green Bell Peppers, Yellow Bell Peppers, Onions & Garlic. Stir every few minutes to assure nothing burns. Pour in the rest of the spice mixture. Once everything is softened, add the Chicken and the Rotel, Tomatoes and Green Chiles. Mix well then add, Chicken Stock, Hot Water, Black Beans & Corn. Bring to a boil, then simmer for 40 minutes. 

While the soup is simmering, make the fried tortilla strips (if you're using them). In a small Skillet, heat about a cup of oil. Fry the THINLY sliced corn tortillas and drain them on a paper towel. 

Mix the Cornmeal with 1/2 TBSP water and add to the soup. Simmer for 20 Minutes.

Turn off heat and allow to sit for 5 minutes. Gently Stir in the thick (un-fried) tortillas.

Ladle into bowls and garnish with whatever toppings you prefer.

(Red Onion, Fried Tortilla Strips, Avocado, Sour Cream & Cilantro are shown in photo)

Papa's Albondigas

1 lb. Ground Beef

1 12-14 oz can V8 Juice

1 14 oz Can Diced Tomatoes w/ Garlic and Onion

1/2 Cup Plain Bread Crumbs

2 Stalks Celery, Chopped

2 Carrots, Chopped

2 Potatoes, Chopped

1 Medium Onion, Diced

2 Cloves Garlic, Minced

1/4 tsp Oregano

Salt & Pepper

2 tsp. Cumin

In a Medium bowl, mix the raw meat, 1/2 Onion, Garlic, Bread Crumbs, Oregano, a bit of Salt and pepper by hand. 

Make meatballs with the mixture 1 inch each.

In a large pot, Bring 3-4 Cups of water to a boil. Drop the meat balls in and lower the heat. 

After 3-5 minutes, Add the V8 Juice, Tomatoes and Cumin to the pot. 

Simmer for 5 minutes.small

Add Carrots, Potatoes, Celery and simmer till the vegetables are tender. 

Serve with Warm Flour Tortillas!

Potato Leek 

One of my favorite meals from my journey to Ireland

20 Baby Potatoes, cut into quarters

3 Leeks, Chopped

4 TBSP Butter

4 Garlic Cloves, Minced

2 Stalks Celery, Chopped

8 Slices of Bacon, Cooked and chopped

4 Cups Chicken Broth

2 Cups Water

3/4 Cup Heavy Cream

Sea Salt

Black Pepper

Chives or Green Onions, optional for garnish

In a large Pot, Melt the butter. Saute the Garlic, Leeks and Celery for about 4 minutes. Slowly add the Chicken Broth and Water. Add the potatoes and bring to a boil. Cook for 15 minutes. In a blender, blend 1/2  of the soup into a puree. Add back to the pot. Pour in the heavy cream and bring to a simmer for 5 minutes. Add Salt and Pepper to taste. Garnish with Bacon and Green Onions. 

Japanese Mushroom & Onion 

A very quick and simple soup

4 Cups of Chicken Broth

2 Cups of Water

1 White Onion Chopped

2 Carrots Chopped

2 Stalks of Celery Chopped

6 White Button Mushrooms Sliced

4 Green Onions chopped

French's Fried Onions (or homemade onion strings)

In a large pot, Add Chicken Broth, Water, White Onion, Carrot & Celery. Bring to a boil, then simmer for 15 minutes. If you're making homemade onion strings, you should do so during this time. Strain the vegetables from the broth. Pour the broth into bowls and Garnish with Green Onions, Mushrooms and Fried Onions. 

Homemade Chili

Perfect for a cold rainy day. 

1 Lb. Ground Beef

1 can Kidney Beans

1 Small White Onion Chopped

1 Small Can of Tomato Sauce

1 Tomato Chopped

2 Garlic cloves finely Chopped

1 Jalapeno seeded and chopped

1/2 TBS. Cumin

2 1/2 TBS. Chili Powder

1/4 tsp. Salt

1/4 tsp. Pepper

1 tsp. Paprika

1/2 tsp Sugar

Dash of Cayenne Pepper (Optional)

Cheddar Cheese Shredded

Green Onion Chopped

Sour Cream

Brown the Ground Beef in a Large Pot along with the Garlic, Jalapeno and White onion. Drain grease.  With heat on High Add Tomato Sauce, 2 Cups of Water & Seasonings. Bring to a Boil. Reduce heat to medium and Simmer for 30 minutes. Add Kidney Beans, during the last 5 minutes. 

Ladle into Bowls and Garnish with Cheese, Tomato, Green Onion and Sour Cream. 

Homemade Chicken & Dumpling Soup

Perfect on cold days, or days with a cold.

1 Whole Small Chicken

3 Carrots Diced

1 White Onion Chopped

3 Celery Stalks Chopped

1 can of Pillsbury Home style Biscuits

Sea Salt

1 tsp. Black Pepper

1 tsp. Oregano

1 TBSP Butter

In a Crock pot, add 6 cups of water and 1 tsp Sea Salt. Place the Whole chicken into the pot and cook on high for 4 hours. Leaving the Crock pot on High, Remove the chicken from the pot onto a cutting board and shred the chicken off of the bones. Discard the bones. 

Add the chicken back to the water. (make sure there are no bones in the broth/water)  

In a Large skillet, Melt the Butter. Add all of the vegetables and saute until soft. Add the vegetables to the crock pot as well as the Oregano and black pepper.

Rip the raw biscuits into bite size pieces and throw on top of the soup. Cook for 45 minutes.

Enjoy!

Mushroom Soup
For all you Mushroom Lovers out there! This is for you.

Serves: 2

1 TBSP Olive Oil

1 TBSP Butter

2 Large Cloves of Garlic, Minced

12 Button Mushrooms, Chopped Finely

3 Portobello Mushrooms, Chopped Finely

1 tsp Dried Thyme

1 Bay Leaf

1 Cup Chicken Stock

1 TBSP Flour, Diluted with 1 TBSP Warm Water

1/4 tsp Nutmeg

Dash of Salt

1 Cup Milk

1 Cup Heavy Cream

In a Large Pot or Dutch Oven, Heat the Olive Oil on Medium heat. Add the Butter and Garlic. Saute until soft. Add the Button and Portobello Mushrooms. Saute until the moisture has released from the Mushrooms. Once they are soft, add the Chicken Stock, Thyme & Bay Leaf. Bring to a boil and then lower the heat and simmer for 10 minutes. Stir and add the diluted Flour, Nutmeg and Salt. Whisk in the Milk and Cream and simmer for another 10 minutes.

French Onion Soup

Serves: 4

2 TBSP Butter

2 Large Onions, Sliced Thin

5 cups Beef Stock

1/4 Cup Romano Cheese, Grated

Black Pepper to Taste

4 Slices Mozzarella Cheese

4 Slices Swiss Cheese

Artisan Bread Slices, Toasted (Recipe Below)

In a large pot or Dutch Oven, Melt the Butter.

Saute the Onions until Golden Brown. Stir often to avoid burning. Add the Beef Stock and bring to a boil. Lower the heat and simmer for 20 minutes. Sprinkle with a little Black Pepper and whisk in the Romano Cheese.

Heat the Broiler on the top of the oven to high heat or 400 degrees fahrenheit.

Pour the soup into the bowls or crocks and place a slice of Toast on top. Cover the toast with 1 slice of Mozzarella and 1 Slice of Swiss cheese. Place under the broiler until Cheese is bubbly and starting to brown.

Corn Chowder

1/4 Cup Butter

3 TBSP Flour

1/2 Large Yellow Onion, Chopped

5 Stalks Celery, Finely Chopped

2 1/2 Cups Water

1 Large Potato, Diced

2 Cups Corn Kernels, Fresh, Frozen or Canned

1- 14oz Can Creamed Style Corn

Dash of White Pepper

1 tsp Black Pepper

2 1/2 tsp Salt

2 TBSP Sugar

3 Cups Half & Half

Melt the Butter in a Large Pot or Dutch Oven. Add the flour and mix to make a "Roux". Sauté the Onions and Celery till soft but not brown. Whisk in the Water, Potatoes, Corn, Creamed Corn, Sugar, Salt and Peppers. Bring to a boil and simmer covered for 30 minutes. Finally add the Half & Half and simmer for  another 15 minutes.