Winter Comforts: Soup 003: Semi-Homemade Crab Corn Chowda

After a eventful day of errand running, my favorite Trader Joe buddy and I went to our favorite place, Trader Joe's :) I have been dying for some crab of some sort ever since I had the biggest  crab cake of my life a few weekends ago in Baltimore.  So I snagged box of creamy corn and roasted red pepper soup, a can of crab claw, and heavy cream to make this magic I will have for lunch.   I also spent the vast majority of my lazy Sunday Monday on the sofa channel surfing so a scratch made soup was not on the list of things to do.  

necessary ingredients: 

1 box of creamy corn and roasted pepper soup
8 oz can of crab claw
3 medium red skin potatoes
8 oz of heavy cream
3 garlic cloves, chopped
1/2 cup of chopped celery
1/2 cup of chopped onion
1/2 cup of chopped carrort
1/2 of  diced jalapeno
1 tbspn of dried thyme
Salt and Pepper


In one pot add about a two table spoons of EVOO, to coat the bottom. Add in garlic, onion, celery, and carrots.

Just the aroma from this combination here alone sends my taste buds dancing. 

Lovely texture here in the claw. I did not have one complaint about just using half the can. A lot of good flavor here also.

 Let saute for about 3-4 minutes over medium heat, add in diced jalapeno cook for another 2 minutes.  Slowly pour  in creamy corn and roasted pepper soup, stirring and mixing up the sauteing vegetables. Stir in heavy cream. Bring to low heat. Season with thyme, salt, and pepper. Add in potatoes and let cook for 30-40 minutes or until potatoes are tender. Add in crab meat let simmer for 5 minutes. Ladle into bowls. Garnish with additional slices of jalapeno pepper.

Winter Comfort Soup 002: Chicken Noodle

chicken noodle soup, chicken noodle soup, pause there will be NO soda on the side. however this is another HATED soup of my childhood. I am starting to think that I just strongly disliked Campbell's soups all together, hmmm...i digress this beautiful bowl of goodness was amaze-a-balls! it consist of bacon and mushrooms...two things i love. and i made it  up with whatever was in the cabinets and fridge as a trip to the grocer was not on the menu this chili day.

necessary ingredients:

6 oz of egg noodles (i used thin spaghetti) 

2 tbsp of EVOO

2 chopped garlic cloves

1 cup chopped scallions

1 cup sliced mushrooms

4 bacon slices, chopped

2 tsp of chopped tarragon

2/3 cup of white wine

4 cups of chicken (i used some left over rotisserie chicken)

5 cups of vegetable broth

salt & pepper to taste

bring a pot of water to boil, add noodles and cook according to the directions on the package. drain, refresh under cool water and let stand in a bowl of water.

add EVOO to a pot, add garlic, scallions and bacon over low-medium heat, stirring occasionally for 5 minutes. add in tarragon and chicken, cook for 8 minutes, until chicken is golden brown.  pour in wine and let cook for 2 minutes, once alcohol has evaporated, pour in enough broth to cover the chicken.  add in mushrooms, reduce heat and simmer for 20-30 minutes.

season with salt and pepper, pour in remaining broth, and then bring to a boil. place noodles in a bowl, ladle broth in bowl and serve.

Winter Comfort Soup 001 : Tomato & Carrot

 roasted carrot & tomato soup

as a child, i HATED tomato soup!  mommy use to whip up a good ole can of Campbell's Soup with her magical touch (and staple kitchen ingredients) it would look so delicious!  and then i tasted it, and it reminded me that tomatoes were included. YUCK!

well fast forward about twenty years and where we are, me telling you about my homemade tomato & carrot soup recipe. sorry Campbell's i still don't love you.

necessary ingredients:

6 Tbsp. extra virgin olive oil

4 large carrots, diced

1 spring of thyme

1 spring of rosemary

6 medium vine tomatoes, diced

1 large onion, sliced

2 garlic cloves, roughly chopped

1 Tbsp. chopped shallot

1 Tbsp. chopped fresh basil

2 dried bay leafs

1 (28-32 oz.) cans whole peeled Roma tomatoes

1 qt. chicken broth

1 pt. heavy cream

Salt and pepper to taste

Preheat oven to 425 degrees.

Place chopped carrots, diced tomatoes, onion, garlic, shallot, thyme, rosemary, and basil on a cookie sheet, drizzle with olive oil and cook 30 minutes, or until vegetables are soft.

Place roasted vegetables in 6 quart sauce pan and heat over medium heat.  Add tomatoes and broth and reduce heat to medium-low and simmer 30 minutes. Remove from heat and allow to cool slightly.

Puree soup in food processor in batches until smooth. Return to saucepan. Stir in cream and heat over low heat, just until heated through. Season with salt and pepper to taste.