Soups and Stews for a Snowy Day

With the prospect of another snowy day coming, I am reminded that one of my favorite things to do on a snowy day is to cook, especially to cook a soup or a stew or a chowder. To fill my kitchen with warmth, and good smells, and family members excitedly sniffing the air and prowling around hoping for a spoon or a bowl to lick, or a little sample to try. The last snowstorm we had, my meal of choice was my mom's fish chowder (the local market had haddock on sale the day before), and last night I made beef stew in anticipation of the coming storm, but I have a number of other favorite recipes to warm the soul and fill the stomach, and I would like to share some of them with you!

New England Fish Chowder

3 slices bacon
1 medium onion, chopped (or sliced on a mandolin)
4 cups hot water
1 pound Yukon Gold potatoes (about 3 medium), cut into 1/4-inch cubes or thin slices
1 pound skinless fish fillets (cod, haddock, or pollock), cut into 1/2- inch pieces
1 cup frozen corn
2 cups half and half (or light or heavy cream)
1 tablespoon flour
1 tablespoon parsley, minced
1/2 teaspoon salt
1/8 teaspoon ground black pepper
butter (optional)

In a large saucepan over medium heat, cook bacon until crisp. Remove the bacon from the pan, place it on a plate, and crumble once it is has cooled. Set aside.

Add the onions to the bacon drippings in the pan and cook until the onions are soft, about 3-5 minutes. Deglaze the pan by adding about 1/2 cup of the water. As the liquid bubbles and simmers, scrape the bottom of the pan with a wooden spoon to release the flavor infused brown bits.

Add the rest of the water and the potatoes. Bring the pan to a boil over medium-high heat, then reduce the heat to medium and simmer until the potatoes are partially cooked, about 5-7 minutes.

Add the fish and corn to the saucepan and simmer until the fish flakes easily with a fork and the potatoes are soft, about 3-5 minutes.

Whisk the half and half and flour together and add it to the pan. Add the parsley, salt and pepper, and stir until the chowder is thickened. Reduce the heat to medium-low and simmer for 5 minutes longer. Serve warm in bowls topped with a pat of butter and reserved bacon. 

Lemony Lentil Soup

1 tablespoon olive oil 
1 medium white onion, peeled and diced 
2 medium carrots, diced 
5 cloves garlic, peeled and minced
6 cups chicken stock (or vegetable stock)
1 1/2 cups red lentils, rinsed 
2/3 cup frozen corn
2 teaspoons ground cumin
1 teaspoon curry powder
(optional) pinch of cayenne
zest and juice of 1 small lemon
fine sea salt and freshly-cracked black pepper

Heat oil in a large stockpot over medium-high heat.  Add onion and carrots and sauté for 5 minutes, stirring occasionally, until the onions are soft and translucent.  Add garlic and sauté for 1 more minute, stirring occasionally, until fragrant. Stir in stock, lentils, corn, cumin, curry powder (plus cayenne, if using) until combined.  Continue cooking until the soup reaches a simmer.  Then cover and cook for 15 minutes, stirring occasionally, until the lentils are completely tender. Use an immersion blender to puree small batches of the soup until it reaches your preferred consistency (this step may be omitted).  Stir in the lemon zest and juice until combined.  Taste and season the soup with a generous pinch or two of fine sea salt and black pepper, to taste. Garnish individual bowls with a lemon slice, if desired. 

Flu Fighter Chicken Noodle Soup

1 pound skinless, boneless chicken breast tenders  
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon dried oregano
3/4 teaspoon salt
3/4 teaspoon ground black pepper
3 tablespoons olive oil
3 large carrots, peeled and diced
3 stalks celery, diced
1 very large onion, finely diced
8 cloves garlic, minced
Big pinch of salt
32 ounces of chicken stock (or chicken bone broth)
4 cups water
1 bay leaf
2 cups noodles (elbows or egg noodles work well)
Juice of 1 lemon, plus more for serving
1/4 cup to 1/2 cup fresh dill, chopped

Preheat oven to 375 degrees. Place chicken tenders in a large baking dish lined with parchment paper. Drizzle with 2 tablespoons of oil and sprinkle with garlic powder, cumin, chili powder, cayenne, oregano, salt, and pepper. Place in the oven and bake for 25 minutes, flipping the chicken at the half way point. Once cooked, pull into small chunks using two forks. While the chicken is roasting, prepare the soup.

Heat 3 tablespoons olive oil in a large, heavy bottomed soup pan over a medium flame. Add carrots, celery, and onion, and cook - stirring occasionally - for 8-9 minutes. Add minced garlic and salt and cook for another minute before adding the bay leaf, water and chicken stock. Increase heat to high, bring soup to a boil, then reduce heat to medium-low, stir in noodles, and simmer for 10 - 15 minutes, or until the vegetables are soft and the pasta al dente. Stir in cooked chicken, dill, and lemon juice. Taste soup to adjust seasonings, then serve at once.

White Chicken Chili

1 tbsp. extra-virgin olive oil

1 small yellow onion, diced

1 jalapeño, seeded and minced (optional)

2 cloves garlic, minced
1/2 tsp. oregano
1/2 tsp. ground cumin

2 (4.5 oz.) cans green chilies (optional)
3 boneless skinless chicken breasts, cut into thirds
5 c. low-sodium chicken broth

Kosher salt

Freshly ground black pepper
2 (15 oz.) cans white beans, drained and rinsed

1 1/2 c. frozen corn

1/2 c. sour cream

Freshly chopped cilantro, for garnish
1/4 c. shredded Monterey Jack

1/4 c. crushed tortilla chips

In a large pot, over medium heat, heat oil. Add onion (and jalapeño, if using) and cook until soft, about 5 minutes. Add garlic, oregano, and cumin and cook until fragrant, 1 minute. Add green chilis (if using), chicken, and broth and season with salt and pepper. Bring to a boil, then reduce heat and simmer, covered, 10 to 12 minutes, until chicken is tender and cooked through.

Transfer chicken to a plate and shred with two forks. Return to pot and add white beans and corn. Bring to a simmer and let cook, 10 minutes. Turn off heat and stir in sour cream.

Ladle chili into bowls and garnish with cilantro, cheese, and chips before serving.

Hearty Beef Stew

1-1/2 tsp sea salt

1 tsp crushed rosemary

1 tsp thyme 

1 tsp marjoram (may be omitted)

1 tsp paprika

1/2 tsp black pepper

2 Tbsp vegetable oil

2 lbs stew meat, cut into bite-sized pieces

1 cup diced onion (frozen is fine)

2 stalks celery, chopped

1 tsp minced garlic

3 Tbsp tomato paste

1 cup full-bodied red wine such as Cabernet or Merlot (or use an additional cup of broth and a splash of red wine vinegar or balsamic vinegar)

2 cups beef broth or bouillon

1 Tbsp Worcestershire sauce

1 bay leaf

1 lb baby potatoes (red or yellow), cut into bite-size pieces

3-4 carrots, peeled and roughly chopped (can use baby carrots cut in half)

1 cup frozen peas

2 Tbsp cornstarch

Combine salt, rosemary, thyme, marjoram, paprika, and black pepper in a small bowl. In a large Dutch oven, heat the oil over medium-high heat. In two or three batches, add the meat to the pan so it is not crowded. Sprinkle each batch with 2 tsp of the spice blend and saute until nicely browned on all sides. Set cooked meat in a bowl or plate and cook the rest of the meat, adding more oil if needed and sprinkling with spices. Reserve remaining spice mix. Add more oil if needed and saute onion, celery, and garlic, stirring occasionally, until softened. Add the tomato paste and stir until combined. Add the red wine and increase heat to bring to a boil. Add the beef broth, Worcestershire sauce, bay leaf, and the remaining spice mix. Add the cooked beef and any juices from the bowl or plate. Reduce heat to low, cover, and simmer for 90 minutes, until beef is tender. 

Add the potatoes and carrots and increase heat to bring back to a boil. Reduce heat to low, cover, and simmer for 30-40 minutes, until vegetables are tender. Stir in the frozen peas. Place cornstarch in a small bowl and ladle about 1/4 cup of the hot broth on top, then stir to form a smooth slurry. Add to stew, stir well, and allow to continue cooking for several minutes to thicken.  

Baked Potato Soup

6 strips bacon, cut into small pieces 
1/2 medium onion, chopped

4-5 large potatoes, peeled and diced

1/4 cup flour

4 cups milk

1 cup chicken broth

1 clove garlic, minced

3/4 grated cheddar, plus more for garnish

3/4 cup sour cream (or more, to taste)

salt and pepper

chopped scallions for garnish, optional

Fry bacon pieces in a Dutch oven over medium-high heat until crispy. Drain the bacon on a paper towel and drain all but 2 tablespoons of the fat. Saute the onion in the bacon fat for about 5 minutes. Stir in the flour and cook for 1 minute. Gradually whisk in the milk and cook a few minutes, until smooth and golden. Add broth, garlic, and potatoes and increase heat to high. Scrape the bottom of the pan with a spatula. When nearly boiling, reduce heat, cover partially with lid, and simmer gently for 20 minutes, until potatoes are fork tender. If desired, use a potato masher to slightly mash some of the potatoes. stir in sour cream, cheddar, and bacon, reserving a little cheddar and bacon for garnish, if desired. Season with salt and pepper to taste. Serve, topping individual bowls with scallions, cheddar, and bacon, if desired. 

Now make sure your snow shovel and ice scraper are close at hand, and start cooking!