Sunday Soup #57: "Contest-Winning" New England Clam Chowder

Being an adult is so inconvenient... One minute you're humming along, happy as a clam, making soup every Sunday and living the dream, and the next there's holidays and birthday parties and vacations, all conspiring to keep you from making yummy dishes in the kitchen.

For my first post back from my hiatus, people on Facebook suggested a New England Clam Chowder and some sort of lentil soup. So, today, New England Clam Chowder (the first one I've ever made!), and then later this week, a lentil soup. That's right... I'm giving you a two-fer this week!

I stumbled across this recipe a bit ago and was eager to find out if "Contest-Winning" was just hyperbole or if this recipe would really be craveable... Let's try it, shall we?

This recipe came from: https://www.tasteofhome.com/recipes/contest-winning-new-england-clam-chowder?keycode=ZPIN0114SOD

*Pic 1 - https://www.tasteofhome.com/recipes/contest-winning-new-england-clam-chowder?keycode=ZPIN0114SOD

Variations from Recipe as Written: The recipe called for 3 small potatoes (peeled and cubed), but I used four small unpeeled red potatoes (more on this later). I also used 2 cloves of garlic because... GARLIC!

General Thoughts: As I mentioned, I have never made a clam chowder before. It always seemed like a tough thing to get right... What if I scorched the cream? What if I make it too thick? What if it tasted too clammy? What if it was too bland (or, I made it too spicy)? Well, I am pleased to report, I had none of those problems with this recipe! But, I am getting ahead of myself... First, the prep: it wasn't bad. A bit of chopping on the onion, celery, and potatoes, and that was it. Easy peasy... And most of the ingredients were very "normal," so it was pretty inexpensive to make.

*Pics 2 & 3 - Pictures from when I made it

I was most happy with the consistency of the soup. It was not overly thick, but not too thin either... Goldilocks would have found it to be JUST right! And, while the soup was delightfully dense with ingredients, each bite was well-balanced.

The taste was also very solid. Although there were not a lot of spices in recipe (just a 1/4 tsp each of thyme and white pepper), it was not unbearably bland, as I feared it might be. I like very strong flavors (as you may know, if you regularly read these posts), so after my first bowl, I sprinkled my second with some Old Bay seasoning, black pepper, and a dash of Tabasco, which made it even better, but I would have been happy to keep eating it "as-is" if those enhancers weren't available. And, it had the perfect amount of clam taste... Just enough so I knew I was eating a clam chowder, but not enough to attract the cats from three houses over.

The only thing for which I didn't care was my own fault, really... Instead of using peeled russet potatoes, I used unpeeled red potatoes, which imparted the dish a slightly earthy taste, of which I wasn't a huge fan. 

Potential Improvements? Next time, I'd definitely use peeled potatoes, and probably add a bit of cracked pepper into the pot before serving, but that's it!

Polling the Fam: I am very pleased with how this one turned out, and I will definitely make it again... It was inexpensive, easy to prepare, and very tasty. Hunter added WAY too much Tabasco sauce into his first bowl, but once he could actually feel his tongue again, he really liked it, said it was very good, and went back for thirds. Fox (my historically picky offspring)... LIKED IT! He actually liked it... He went back for seconds. That's how I know this soup was the real deal!

Verdict: Liked it. (4 stars)

Sunday Soup #56: Guinness and Coffee Irish Beef Stew

Well, I got a little twitchy last weekend, and even more excited for St. Patrick's Day after the yummy Dublin Coddle (https://soupersleuth.blogspot.com/2018/03/sunday-soup-55-dublin-coddle-irish.html), so I decided to try another Irish stew recipe! How did this one measure up?

This recipe came from: https://www.thechunkychef.com/guinness-coffee-irish-beef-stew/

*Pic 1 - https://www.thechunkychef.com/guinness-coffee-irish-beef-stew/

Variations from Recipe as Written: I used 1/3 cup of espresso, instead of 1 tsp of Nielsen Massey coffee extract and 1/4 cup of water. The recipe provided instructions for cooking this dish on the stovetop, in a slow cooker, or in the oven; I chose to make the Crock-Pot (slow cooker) version.

General Thoughts: Despite the numerous ingredients (19!), I found this stew on the easier-to-prepare side. There was a fair bit of cutting/chopping involved (the chuck roast, carrots, celery, parsnips, etc.), but once that was done, it just kind of all went into the pot and cooked right along without much attention needing to be paid.

*Pic 2 - Picture from when I made it

The best part about this stew was the meat. Perhaps it was a product of cooking the stew in the slow cooker, but the meat came out tender, savory, and delicious. My chief complaint is that there wasn't enough of it! The potatoes and parsnips subbed-in by providing some much needed starchy bulk (which was key in making this stew nice and hearty), but more meat would have increased my enjoyment of this dish.

The coffee and Guinness flavors were definitely present, but neither was overpowering. They served their purpose well, in my opinion; to provide an overarching flavor profile that was characteristic of a rich Irish stew. That is not to say the flavor was perfect, as I think it needed some additional salt and pepper to really pop, but it was almost there. 

Potential Improvements? If I made this again, I would definitely increase the meat portion by at least another pound. I would also add a bit more pepper and salt, and maybe even a dash or two of oregano (yes, I know, decidedly un-Irish, but I calls 'em likes I sees 'em!).

Polling the Fam: I thought it was pretty good, and I'd make it again for a theme meal or a St. Patrick's Day feast! Becky thought it was "good and hearty" and said she'd eat it again. Jayson liked it and said he'd eat it again but, like me, thought it needed more meat. Hunter characterized it as "good" and said he'd eat it again, even though he thought it was somewhat "unremarkable." And Fox, our young man of few words, just said it was "good."

Verdict: Liked it. (4 stars)

Sunday Soup #55: Dublin Coddle (Irish Bacon, Sausage, Potato, and Onion Stew)

A ligean dúinn a ithe! A week before St. Patrick's Day, I thought it might be nice to make try some Irish fare, starting with this yummy-looking Dublin Coddle. Coddle is an Irish dish (associated primarily with urban areas) that dates back to at least the late-18th Century and was known to be a favorite of author Jonathan Swift. Our friends Brian and Wendy invited us over for a little holiday gathering, and I'd had this one on my To-Do list for a while, so I decided to give it a go...

This recipe came from: https://www.rotinrice.com/dublin-coddle-irish-bacon-sausage-potato-and-onion-stew/

*Pic 1 - https://www.rotinrice.com/dublin-coddle-irish-bacon-sausage-potato-and-onion-stew/

Variations from Recipe as Written: I tried to find "Irish" sausages (although the recipe simply calls for "pork sausages"), but with no luck (not surprising). So, I used traditional English bangers, cut in half length-wise and then cut into thirds.

General Thoughts: This stew was very simple to make, requiring minimal prep work apart from some light slicing/chopping. Total prep time (not counting the final 35 minutes cooking in the oven) was less than half an hour. It was also surprisingly economical, considering the amount that was produced (the recipe made enough to comfortably feed six adults).

*Pics 2, 3, & 4 - Pictures from when I made it

The flavor turned out to be deep and rich, featuring the salty meats that are such a big part of it. The pepper, garlic, thyme, and parsley all managed to come through together as well, making every bite pop. The potatoes, onions, and leeks added bulk and really made this stew hearty and filling. Although I made this as a specific St. Patty's Day tie-in, I wouldn't hesitate to make it again on any cool Fall or Winter evening.

Wendy made an Irish soda bread (pictured above), and it deserves special mention. The bread went PERFECTLY with the coddle recipe.  Those spots you see in it are raisins, the sweetness of which was a terrific compliment to the more savory coddle. The bread acted like a sponge, allowing me to soak up every delicious drop of stew from my bowl. You can find the recipe she used here: http://www.baking-sense.com/2016/03/03/irish-soda-bread-raisins/

My only "complaint" was that the dish might have been just a little too salty. BUT, that is because I added too much extra salt, plain and simple. The recipe called for salt, but did not specify how much, so I used my own judgment, forgetting that the bacon and sausage would likely already impart a healthy dose of sodium on their own. If you make this one, I recommend holding off on adding salt (or, at least, be conservative) until you taste it the first time, and you'll be just fine!

Potential Improvements? Really, the only improvement that I would suggest (which echoes the suggestions of my guest eaters) is to use less added salt, as described above.

Polling the Fam: I really, really liked this dish and would definitely make it again! Brian thought it had a great savory flavor, saying he loved the bacon and the sausage. Wendy found it hearty and packed with flavor, but a little salty. Ashleigh said she enjoyed it and that all the flavors mixed well, but noted (again) that it was a little heavily salted. The only dissenter was Becky, who thought it was "alright" and mentioned that she wasn't overly fond of the sausage choice.

Verdict: Loved it! (5 stars)

Sunday Soup #54.5: Ginger and Garlic Soup (aka, the Cold/Flu Fighter)

I put a half number on this one because I'm not sure it counts as a soup so much as a broth, and I made it kind of on the spur of the moment, on a Wednesday (I know, HERESY!).

I think I am coming down with something this week... An extra high-stress week has led to me feeling run down and needing a boost for the ol' immune system, so I went looking for some form of a broth (like one my mom used to make me) to ease congestion, soothe the throat, and give me the shot in the arm I need to fight off whatever this is. Enter this Ginger and Garlic Soup...

This recipe came from: http://thehealthy-lifestyle.com/this-ancient-ginger-and-garlic-soup-recipe-beats-the-flu-common-cold-excess-mucus-and-sinus-infections/

*Pic 1 - http://thehealthy-lifestyle.com/this-ancient-ginger-and-garlic-soup-recipe-beats-the-flu-common-cold-excess-mucus-and-sinus-infections/

Variations from Recipe as Written: I used stir fry ginger paste instead of raw ginger root, I chose a serrano chile, and I used mushrooms (which was optional).

General Thoughts: This was a piece of cake to make, which is important when you are under the weather. I got the pre-sliced mushrooms, used crushed garlic, and stir fry paste ginger, so the only thing I really had to do was dice the hot pepper and a little bit of stirring.

*Pics 2 & 3 - Pictures from when I made it

This is definitely not a filling or hearty soup, but it was exactly as advertised: spicy, gingery, hot and soothing! A single serrano pepper provided the perfect amount of spice for me (but, remember, I am a fire eater, so it might be a bit too much if your tastes run to the milder fare). Other than the chile, the concoction was not overly spiced and not overly salty (which these things sometimes are).

Potential Improvements? I would have preferred to use small, red Thai chiles (or bird's eye peppers), but the market was out. Other than that, I think this one was pretty spot-on.

Polling the Fam: I was the only person to eat this one... This soup wasn't flashy, but it was exactly what it claimed to be. The hot broth was well-flavored, felt good on my sore throat, and provided a nice warm feeling in my tummy for a while. I'd definitely make it again for those reasons alone. But, will it help ward off my cold or make me feel better faster? That remains to be seen... I made this on Wednesday, and I am writing this post on Thursday, but I actually feel worse today. I certainly don't blame the soup for feeling worse, but time will tell if it makes me feel better beyond just a temporary feeling of warm yumminess.

Verdict: Liked it. (4 stars)

Sunday Soup #54: Steak and Ale Soup with Tender Mushrooms

After I made the Beef Bourguignon (https://soupersleuth.blogspot.com/2018/01/sunday-soup-50-beef-bourguignon.html) several weeks ago, and it turned out so well, I have been looking for something similar that was a little easier to prepare. When I stumbled across this Steak and Ale soup recipe, hosted on The Cozy Apron (whose soups I usually really like), I thought I'd give it a try. If it was half as good as the aforementioned Beef Bourguignon, and half the work, it would be a winner! So, did it deliver?

This recipe came from: https://thecozyapron.com/steak-and-ale-soup-with-mushrooms/

*Pic 1 - https://thecozyapron.com/steak-and-ale-soup-with-mushrooms/

Variations from Recipe as Written: I doubled the recipe. That's it!

General Thoughts: This soup was quite easy to prepare. A little onion and mushroom slicing (which you could skip if you bought pre-sliced mushrooms and pre-diced onions at the market), a few minutes to trim and cube the ribeye (which the butcher will also do for you, if you ask her or him nicely), and then it is just a matter of coating the meat with flour and frying/searing it up before you cook the soup. On that score, it is exactly what I'd hoped... The Beef Bourguignon was terrific, as I already said, but it was also fairly labor intensive; prepping this Steak and Ale soup was much faster and did not feel like as much of a chore.

*Pics 2 & 3 - Pictures from when I made it

Another bright spot in this soup was the mushrooms. They turned out, as the soup's name implied, to be tender and tasty. They provided a nice contrast to the beef and acted as additional bulk, in lieu of potatoes or other veggies.

But, unfortunately, that's where things started to go south... The flavor was fairly unremarkable. It was helped by the parsley and thyme garnish, but ended up being just kind of "meh". It wasn't bad, but it also wasn't great.

One of the biggest downers was the beef... Despite being trimmed and cooked exactly a prescribed in the recipe, it came out kind of tough and (some pieces) a little gristly. I'd have thought that using a fancier cut of beef would lead to more tenderness and richer meaty goodness, but the chuck roast used in the Beef Bourguignon seemed much better suited to this type of soup. Not to mention that ribeye is expensive, so the fact that expense did not translate to a better soup (or, at least, a better beef choice for the soup) was a bit aggravating.

Potential Improvements? If I made this again, I would definitely choose a roast (like a chuck roast) instead of ribeye steaks and cook the meat longer; maybe even consider pressure cooking it. I would add potatoes to give it some additional heft. Finally, I'd probably double the Italian seasoning, and maybe even add a little Lawry's seasoning salt to impart a stronger overall flavor.

Polling the Fam: I thought it was just okay and not really remarkable overall. Becky thought the meat was tough and the soup needed potatoes, finding it underwhelming and saying she'd never ask for it. Hunter thought it had too much meat and not enough mushrooms, saying that the broth was tasty but that he, too, would not ever request it. Fox's only comment was that he was glad he had a spoon? Hmm...

Verdict: It was okay. (3 stars)

Sunday Soup #53: Thai Coconut Peanut Soup

I know, I know... I hit 52 soups last week, which was the mark I was trying to reach with this project. But, I've enjoyed it more than I thought I would. So, if you are willing to indulge me, I'll keep going... At least until you tell me you're tired of seeing new posts. :-)

This recipe came from: https://www.thebewitchinkitchen.com/thai-coconut-peanut-soup/

*Pic 1 - https://www.thebewitchinkitchen.com/thai-coconut-peanut-soup/

Variations from Recipe as Written: None. I followed the recipe exactly as written.

General Thoughts: I was very excited to try this one... I've had it pinned for months now, and I am always interested in trying new Asian recipes. Particularly, soups like this one, which promise a great deal of flavor (coconut... peanut... peppers... what's not to like?!), will always have a place in my kitchen. But, despite good reviews on its site, this one just didn't really deliver...

*Pics 2 & 3 - Pictures from when I made it

When I reached the stage where I added the peanut butter (I should have taken a pic then), I was very hopefully. The mixture was warm and gooey and fragrant, promising that a culinary treat awaited. But, by the end, after adding the amount of liquid called for in the recipe (coconut milk, soy sauce, lime juice, rendered/melted peanut butter, and chicken broth), the ratio of bulky ingredients to broth seemed way off; I mean, WAY off. I like brothy soups, but this one was extreme. Taking normal ladlefuls, I wound up with bowls that were 3/4 broth and 1/4 chicken and veggies. This effect can be offset if a broth is thick and hearty in and of itself (as a nice hearty coconut broth-based Thai soup should be), but that was not the case here. The broth was thin and, while it had decent flavor, "drowned" the other ingredients.

As for the flavor, it was okay, but nothing to write home about. Based on the ingredient list, I had high hopes but, in the end, this was not a soup whose flavor would make me order it again in a restaurant. The spice from the bird's eye (Thai) chiles I used to garnish it helped, but I did not get a particularly strong punch of coconut or (surprisingly) peanut from each bite. All in all, it just kind of fell flat...

Potential Improvements? I'd definitely cut the amount of chicken broth by at least 1/3 and up the chicken by at least 1/2 again as much as called for, if I were to make this again. I might like to try a different brand of coconut milk (maybe Thai Kitchen instead of the Chaokoh I used). I think I'd also add some curry paste to help kick the flavor up a little bit.

Polling the Fam: There was a small audience for this one, since it was a busy week. You have my impressions above, so I won't belabor the point there. Hunter was the only other one to try it, and he did not comment on it to me, but I did notice that half the bowl he took wound up in the sink, so that's not a great sign.

Verdict: Not a fan. (2 stars)

Sunday Soup #52: Lisa & Amy's Pozole

Wow... 52! One whole year's-worth of weekly soups... This is actually what I set out to do, this was my goal, to post enough recipes that I could make a different one every week for an entire year, and I've done it! It took me one year and nine months to reach this number, but I'll still call it a win. :-) They haven't all been good, but they've all been different, and I've enjoyed making every single one... I hope you've enjoyed them too!

Which brings me to Big #52... This one is kind of neat because it is a recipe I got from my friend Amy, who knows how much I love pozole. It was very brave of her because, pozole being my favorite soup, and me already having my own recipe that I happen to think is Da Bomb, she is letting me take a hack at this one. So, how did it go? Let's see...

This recipe came from: Amy Suzanne

This recipe came to me as a real "little of this and little of that" and "I don't measure, I just taste" type of thing, with some of the instructions and measurements being a little... "squishy" (yes, that is a technical term). To be fair, I think it was the original author of the recipe (Vivianne?) who simply provided the outline, and Amy similarly has to do a lot of interpretation when she makes it. So, the version of the recipe I am posting for you below is my own interpretation of what I got from Amy.  I'll give you the recipe I followed first, and then finish up with my normal impressions/analysis.

First, the recipe:

Vivianne's Lisa & Amy's Pozole
Cooking/Prep Time: About 2 hours
Serves: 10-12

Ingredients-

5 pounds pork (cubed)*

16 cups water

8 cups chicken broth

3 tsp crushed Mexican oregano

5 cloves minced garlic

2 tsp cumin

1 large white onion

10-12 dried New Mexico chiles

Salt to taste

4 cans (7oz) of El Pato Salsa de Chile Fresco (aka, Hot Tomato Sauce)

1 large (#10) can (105oz) of white hominy

(optional garnishes)

Shredded cabbage

Chopped white onion

Chopped cilantro

Tortilla strips
Chicharrones (pork rinds)

Chopped avocado

Lime wedges

Chopped radishes

Sour cream
Cotija cheese or queso fresco

(*Although not part of the recipe Amy gave me, I chose to marinate the pork for a few hours in a marinade I created to punch up the flavor in all of my pozole meats: combine ½ TBSP garlic salt, 1 TBSP cumin, 7 TBSP water, 1 TBSP liquid smoke, and 1 TBSP lime juice, toss the cubed pork in it, and refrigerate for approximately 2 hours before use.)

1. Bring the water, pork, Mexican oregano, cumin, salt, and half (2 ½ cloves) of the minced garlic to a boil. Reduce to a simmer and cook uncovered for an hour, or until it reduces by about half. Skim foam from the top, as needed. After it reduces, add the chicken broth, and bring back to a simmer.

2. While the pork is cooking, add the dried chiles to a medium sauce pan, fill with enough water to cover them, and boil for about 45 minutes. When done, remove the chiles (reserving the water) and cut the stems off. Place the boiled chiles, large white onion (roughly cut), the remaining minced garlic (about 2 ½ cloves), and about 2 cups of the water in which the chiles were boiled into a blender and purée.

3. Once the pork has been simmering at least an hour, add the chile slurry, drain and add the hominy, and add the cans of El Pato Salsa de Chile Fresco.

4. Simmer another 45 minutes or more until the flavors properly combine.

5. Serve immediately and garnish as desired.

General Thoughts: First, let me say that I can't help but compare this to my pozole recipe that I know and love. It is the same thing I do with the pozoles I get out at Mexican food restaurants, compare them to my recipe that has become a family staple and that I make on special occasions. Is it fair? Maybe not, but it is the standard by which I judge... I told you, Amy was brave to give this one to me!

*Pics 1 & 2 - Pictures from when I made it (there are tons of yummy garnishes under that cabbage!)

Amy's pozole recipe intrigued me because it did not call for a lot of spices, so I was curious to see where the flavor would come from. My own recipe uses black pepper, cumin, oregano, chipotle powder, chili powder, salt, and more to punch my taste buds in the face and leave no doubt that I am eating a Mexican pork stew.

The flavor I got from this pozole underwhelmed me somewhat, and it was not spiced strongly enough for me (remember, I am a fire-eater!). The strongest flavors were of the pork (which is a good thing), tomato sauce (which is not something I enjoy in a pozole), and the pureed peppers (which did not pack enough spice for me). I could taste the cumin and the Mexican oregano, but I definitely needed to add more salt (which was on me, not the recipe, since it did say "salt to taste").

The garnishes are a MUST for this one... They are important to any pozole, but the lack of a really strong flavor from the soup itself makes them extra important here. Some good salty tortilla chips or chicharrones (pork rinds), as well as the salty cotija cheese, can really help.

Potential Improvements? For me, making this again, I'd need to find a way to give it a bit more bite (something with a bit of vinegar taste, maybe), add a lot more spice (subbing guajillo chiles in for the New Mexico chiles, for example), and find more savory, salty flavor (perhaps, with some black pepper, chili powder, and/or garlic salt). But, with that said, not everybody will find my particular pozole tastes to their liking, so use your own palate as your guide...

Polling the Fam: I think I made it clear how I felt about this one: it was okay for me, but I just needed more oomph. Becky likewise thought it was not as flavorful as she'd hoped, but thought it was fine overall. The boys, by contrast, really liked it... Hunter commented that "it was a solid pozole" and had three bowls! He liked it quite a bit, specifically highlighting the hominy, and reiterated that the garnishes are very important. Fox, our picky eater, also seemed to like it and commented that he thought it had a good combo of flavors. In the end, I'd say 3 stars, they'd say 4 stars, but... I don't give halves, and it is my blog, so...

Verdict: It was okay. (3 stars)

A special "THANK YOU" to Amy for letting me try this soup, and for giving me permission to give my honest opinions on the recipe!