This New England Style Seafood Chowder is so rich and tasty.
I serve it several ways.
Pictured are in a bread bowl and tossed with pasta.

You can also serve it with rice if you like. Whatever pleases you!!
Check for taste before adding salt as the seafood can be enough.

Ingredients;
32 oz seafood stock, bought in a container or fresh from the market
1 stick and 4 TBLS unsalted butter, divided
2 stalks of celery chopped fine
3 red potatoes, peeled, boiled and small cubed
1 large onion, minced
2 cups heavy cream
1 cup whole milk
1/2 TSP dried thyme
Two 4oz raw lobster tails, shelled and each cut into 3 pieces
8 large raw shrimp, peeled and deveined
8  large raw sea scallops
4oz of fresh chopped clams from the market OR two 6oz cans of chopped clams, I like the Snow’s brand
1/2 cup of flour
salt and pepper to taste

Directions;
Place 4 TBLS butter in a pot large enough to accommodate all the ingredients and cook the celery and onion until translucent, but not browned.
Add all the other ingredients except one cup of stock, seafood, flour and remaining butter.
Bring to a simmer.
In a small pot cook the remaining butter and flour over very low heat for 3 minutes, stirring constantly. Whisk in a cup of the broth and then add to the stock and onion mixture. Simmer until it begins to thicken.  Add the seafood and simmer for another 5 minutes or until the seafood is cooked. The seafood cooks in a few minutes.
Serve in a bowl or bread bowl. I used a large Italian round bread but a sourdough round bread would work too. Just cut the top off and dig out the middle to fit the chowder.
Sounds odd, but it was good over pasta dusted with grated pecorino cheese too!!

This mushroom soup recipe warms the belly on those cool winter nights.  Make extra to freeze for a quick work night meal.
Serve it with a crusty piece of French bread.

INGREDIENTS;
5 oz fresh shiitake mushrooms
5 oz fresh portabello mushrooms
5 oz fresh cremini (or porcini) mushrooms
1 TBLS good olive oil
1/4 pound (1 stick) plus 1 TBLS unsalted butter, divided
1 cup chopped yellow onion
1 sprig fresh thyme
Kosher salt
Freshly ground black pepper
2 cups chopped leeks, white and light green parts (2 leeks)
1/4 cup all-purpose flour
1 cup dry white wine
1 cup half-and-half
1 cup heavy cream

DIRECTIONS;
Clean the mushrooms by wiping them with a dry paper towel or mushroom brush if you have one. Don’t wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if they are big, cut them into bite-sized pieces. Set aside.
To make the stock, heat the olive oil and 1 TBLS of the butter in a large pot. Add the chopped mushroom stems, the onion and the sprig of thyme, 1 TSP salt and 1/2 TSP pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.
In another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, 1 TSP salt, and 1/2 TSP pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream  and heat through but do not boil. Serve hot.

This classic southern chicken and herb dumpling recipe is a belly warming dish.
I’ve made the dropped type of dumplings for this recipe.
Also used are the rolled out dough dumplings that you cut into fat strips.
Whatever dumpling you choose your family and friends will ask for second helpings.

Ingredients;
3 TBLS olive oil
6 boneless chicken breast, about 3 1/2 LBS
4 large carrots, peeled and cut int 1″ pieces
2 large celery stalks, cut into 1/4″ slices
1 med onion, diced
1 cup plus 2 TBLS flour
2 TSP baking powder
1 1/2 TSP dried herb mix such as Provence or Italian herbs
1 TSP salt
1 large egg
1 1/2 cups whole milk
2 cups water
14oz can low sodium chicken broth or stock
1/4 TSP ground black pepper
10oz frozen baby peas

Directions;
In an 8qt pot or dutch oven with a lid add half the oil and brown in batches the chicken on all sides.  Remove the chicken and add the balance of the oil and saute the carrots, onion and celery until soft, about 10 minutes.
In the mean time make the dumpling; mix together 1 cup of the flour, herbs, baking powder and half the salt. In another cup mix 1/2 cup milk and the egg.  Add together the flour mixture and egg mixture and stir with a fork until just combined, don’t over mix it. Set aside.
Return the chicken to the pot and add the water, broth, pepper and remaining salt. Bring it up to a boil.
Reduce the heat to a low simmer and place 12 heaping tablespoons of the dumpling mixture on top. Cover and let cook for about 15 minutes.
Remove the veggies, dumplings and chicken from the pot onto a serving platter.
In a cup mix together the 2 TBLS flour and 1 cup of milk. Stir into the pot of broth and bring to a simmer adding the peas.  Simmer for 5 minutes or so until it thickens a bit. Pour the sauce with peas over the chicken with veggies platter.

Brunswick Stew is a traditional dish, popular in the Southern states and usually includes a tomato base, local beans, vegetables, and originally small game meat.
Most recently its made with chicken or pork.
A great stew for the cold weather and freezes very well too.

Ingredients;
1 large onion, chopped
2 garlic cloves, minced
2 TBLS vegetable oil
1 can Campbell’s beef consume
2 pounds boneless chicken breasts
1 (28-oz.) can fire-roasted crushed tomatoes
1 (12-oz.) package frozen white shoepeg or whole kernel corn
1 cup frozen baby lima beans
1 cup frozen baby peas
one large red or Yukon gold potato, cubed
1 (12-oz.) bottle chili sauce
1 TBLS brown sugar
1 TBLS yellow mustard
1 TBLS Worcestershire sauce
1/2 TSP coarsely ground pepper
1 LB chopped barbecued pork brisket (without sauce)
1 TBLS fresh lemon juice
Hot sauce (optional)

Directions;
Sauté onions and garlic in hot oil in a 7.5-qt. pot or Dutch oven over medium-high heat 3 to 5 minutes or until tender.
Stir together beef consume and 2 cups water, and add to pot/Dutch oven. stir in chicken and next 11 ingredients. bring to a boil. Cover, reduce heat to low, and cook, stirring occasionally, 2 hours.
Uncover and shred chicken into large pieces using 2 forks. stir in pork brisket and lemon juice. Cover and cook 10 minutes. serve with hot sauce, if desired.

This all veggie chickpeas and potato stew is great as a main course or a side dish.
It’s origins are from the southern Mediterranean region of Europe.
Make extra because it does freeze well.

Ingredients;
2 TBLS olive oil
1/2 large onion, diced
2 cloves fresh garlic, mashed and minced
1 TBLS tomato paste
2 TBLS Baharat seasoning, available in most spice shops or upscale markets or blend and save your own which is a mixture of ground;
3 parts coriander seeds.
3 parts cinnamon.
3 parts cloves.
4 parts cumin seeds.
1 part cardamom pods.
3 parts nutmeg.
6 parts paprika.
15oz-18oz can of diced tomatoes
1 LB of red skin potatoes, cut into bite size cubes
2 1/2 cups of chickpeas, rinsed if canned OR 1/2LB dry if cooked according to the bag directions.
Salt & pepper to taste
Minced fresh mint for garnish

Directions;
In a 5QT pot over med heat add the oil and onion and saute a few minutes. Add the garlic and saute another 2 minutes. Add the tomato paste and all the spices. Stir for a few minutes to blend and then add the diced tomatoes. chickpeas and potatoes. Add a cup of water or vegetable broth. Stir and cover on low heat for 15 minutes or until the potatoes are cooked. Adjust the spices to your liking adding more if desired. Serve garnished with mint on top

This Mexican Posole soup is the equivalent to the Jewish Chicken Matzo Ball soup and the American Chicken Noodle soup.
Warms the belly and comforts the heart.
It freezes well so make plenty. Chicken can be used in place of the pork.

Ingredients;
1.5 LBS lean pork OR boneless chicken, cut into 1/2″ cubes
1 TBLS olive oil
1 cup chopped onion
32oz low sodium chicken stock
25oz canned hominy grits, Mexican style if you can find it
14oz can stewed tomatoes, also Mexican style if you can find it
1 large jalapeno pepper, green or red, seeded and sliced
2 cloves garlic, crushed
1 TSP dried cilantro or 5-6 fresh leaves chopped
1 TBLS chili powder
2 sliced carrots
1/2 cup corn kernels
Salt & Pepper to taste

Directions;
Place the oil in a pot large enough to fit all the ingredients. Add the pork or chicken and sear on med high heat. Add the onions and saute for a few minutes. Rough chop the tomatoes. Rinse and drain the hominy grits.
Add all the ingredients to the pot and bring to a simmer.
Cover and low simmer for about 1.5-2 hours.

As we enter Fall, a Sunday soup and sandwich menu is just the perfect meal.

Try my Italian sandwich and split pea soup.
It will surely warm the bones.

The beauty of this Sausage White Bean Escarole soup is it can be also made with turkey sausage.***See below
This is a soulful soup, rich and warming. It freezes very well, so make extra.

Ingredients;
1/2LB ground mild Italian pork or turkey sausage
2 TBLS olive oil
½ med onion, diced
1 carrot, diced
1 celery rib, diced
4 fresh garlic cloves chopped and mashed
Dash of red pepper flakes
Dash of salt(kosher preferred) or none
32oz low sodium chicken stock
1 can (15oz) cannellini beans, drained and rinsed
1 head escarole, washed and chopped into small pieces
1 TSP lemon juice
½ cup small pearl like pasta, uncooked

Directions;
In a stock pot big enough to fit all the ingredients, heat the oil and add the onion, carrot and celery. Sauté a few minutes until soft. Add the sausage and sauté until the pink is gone, about 5 minutes breaking the sausage up with a fork.
**Just add a 1/2 TSP Bell’s Seasoning or ground sage if you use turkey.
Add the garlic and stir for 2-3 minutes. Add the balance of ingredients except the pasta. Cover and simmer on low for 1-2 hours or in a crock pot covered for 4 hours. Add the pasta and simmer for about 30 minutes before serving.
If a crock pot is used add about 1 hour before serving.

This Minestrone soup is a vegetable soup that’s hearty and delicious.
Easy to make and crock pot friendly for an after work meal.
It freezes well too, so make extra.
Serve with a good crusty Italian bread to complete the picture.

Ingredients;
14-15oz can red kidney beans, rinsed
14-15oz can of cut green beans, rinsed
14-15oz can diced tomatoes
32oz carton low salt chicken or vegetable stock
1 leek, pale green part only, sliced in half and then thin sliced
2 carrots, diced
2 small zucchini, diced
1 clove garlic, mashed and minced
2 TBLS olive oil
1 stalk celery, slice very thin
1 TBLS parsley, chopped, fresh or dried
3 fresh basil leaves, torn
Salt & Pepper to taste
1 cup uncooked small pasta, like mini shells or mini elbows
Parmesan cheese

Directions;
In a frying pan add the olive oil and saute the leek and celery for 5 minutes or until soft but not brown.  Add the garlic and saute another minute. Pour into a crock pot or stock pot. Add all the other ingredients except the pasta and cover.  Cook for 2 hours on a low simmer or in a crock pot on low for 4 hours.  Cook the pasta according to the package directions, drain and add to the soup mixture.
Serve with a sprinkle of Parmesan cheese on top and a slice of crusty bread.

This Italian Wedding Soup was known to me as a child as escarole soup.  Tasty and warms the soul on a stormy night.
See my “Tomato Sauce” recipe for the meatball recipe.
This soup only has a few ingredients, the meatballs do all the work flavoring the soup.

Ingredients;
Meatball recipe
32oz low sodium beef stock
1 head fresh escarole
Grated Parmesan cheese

Directions;

Make my meatball recipe using 8oz of meat and reduce the size of the balls to rounded teaspoon size, Saute them in a frying pan for a few minutes.  Place the partially cooked meatballs into a pot large enough to fit 32oz of beef stock and the escarole.
Wash the escarole thoroughly and cut it into small 1 inch pieces.
Simmer the stock, meatballs and escarole covered for a about 45 minutes. Serve with Parmesan cheese sprinkled on top.

I’ve always enjoyed making and attending themed dinners. I recently had some visitors from Europe. I wanted to make them a very American meal. Something they wouldn’t be likely to have in their native country. The menu I planned is an American Coastal Dinner and all the recipes are listed in the pantry recipe list.

*New England Clam Chowder.
*Baked Maryland Style Crab Cakes on a Brioche bun for extra      richness w/ Aoli sauce on the side.
*Creamy Apple Raisin Slaw.
*Baked Sweet Potato Waffle Fries(these I bought).
*Apple Pie a la mode for dessert.

This tortellini soup is a fast and easy version. I used stock I had frozen from chicken soup but a store bought stock will work well too.

Ingredients;
8oz pkg fresh Tortellini pasta
32oz chicken stock
1 TBLS butter
1 carrot cut into small cubed pieces
1 small leek, the light green part only, minced
1 stalk celery minced
8-10 fresh spinach leaves
1 small zucchini, cut into small cubed pieces
Sprinkle of Parmesan cheese

Directions:
In a 4qt stock pot saute the leek and celery with the butter for a few minutes. Add the stock, spinach and carrots. Heat to a simmer about 10 minutes. Add the tortellini and the zucchini. Simmer uncovered for about 5-6 minutes until the pasta is cooked. Serve with a sprinkle of Parmesan cheese on top.

I always make this Split Pea Soup after a holiday when I served ham. The ham bone gives so much flavor to the soup and the pieces of ham get shredded off to compliment the peas. You can use a sliced ham steak or something similar if you don’t have a ham bone. Finished with a little light cream gives this soup a full body taste. Make extra as it freezes very well. Serve with croutons on top if you like.

Ingredients:
1 LB bag of dried green split peas, rinsed
2 stalks of celery, minced fine (I use my processor)
2-3 carrots, minced fine
2 med onions, minced fine
2 bay leaves
32oz unsalted or low sodium chicken stock
2 cups of water
Ham bone with some ham left on it or a ham steak
pepper to taste ( add salt at the end after tasting, sometimes the ham has plenty)
Finish with a 1/2 cup light or heavy cream

Directions:
In a large stock pot or crock pot, rinse and drain the peas. Add all the ingredients except the cream and bring to a boil. Stir and lower to a simmer covered for about 2 hours then uncover until the peas are soft and the soup begins to thicken. Stir in the cream at the very end and simmer just a few minutes and serve.

**Omit the ham and lower the cream to make it truly health friendly

This Matzo ball soup is a Jewish classic dish. So good if you make the matzo balls, which are a dumpling, light and fluffy.
Start out with making my Chicken Soup recipe.
Serve with the chicken shredded, some of the veggies and fine egg noodles if you like, poured over the cooked matzo balls.

Ingredients;
Matzo Ball mixture;
3 large eggs, beaten
3/4 cup Matzo meal
1/4 cup chicken fat called “schmaltz” or vegetable oil
3 TBLS club soda
11/4 TSP kosher salt

Directions;
Mix eggs, matzo meal, schmaltz or vegetable oil, club soda, and salt in a medium bowl (mixture will resemble wet sand; it will firm up as it rests). Cover and chill at least 2 hours.
Mixture can be made 1 day ahead. Keep chilled.
Bring a large pot of well-salted water to a boil. Scoop out 2-tablespoonful portions of the matzo ball mixture and, using wet hands, gently roll into balls.
Add matzo balls to water and reduce heat so water is at a gentle simmer (too much bouncing around will break them up). COVER the pot and cook matzo balls until cooked through and starting to sink, 20–25 minutes. Covering the pot makes them more tender.
Using a slotted spoon, transfer matzo balls to bowls. Ladle chicken soup over the Matzo balls, top with dill, and season with pepper

** variation** you can add cooked thin egg noodles to the soup stock if you like too.

**use vegetable oil to make this health friendly.

This Italian inspired Stracciatella Soup is what my Mother would feed us when we were sick. It takes just minutes to make. You have heard a good homemade chicken soup called Jewish penicillin, well this is Italian penicillin.

Ingredients:

Two 14.5 oz cans of chicken broth or stock
1 TBLS fresh chopped parsley
6-8 fresh spinach leaves torn
1 cup pastina pasta or any other small pasta cooked according to the box directions
2 eggs, beaten
Dash of pepper
Grated Parmesan or Romano cheese

Directions:
Place the broth, parsley, spinach and pepper in a sauce pot.  Bring it to a boil and with a fork whisk the beaten egg into the pot.  Add the cooked pasta.  Serve  with a sprinkle of grated cheese on top.

This New England Clam Chowder is so creamy and rich. Perfect for the Fall-Winter weather to warm the tummy!  Here is a simple version, but feel free to add minced cooked bacon for a smokey flavor or use fresh clams if you like. The possibilities are endless.

Ingredients;
Five 6.5oz cans of chopped or minced clams with the juice
2 medium potatoes, peeled and cubed
1 1/2cups heavy cream
1/2 cup whole milk
2 TBLS of celery sliced thin
4 TBLS butter
4 TBLS onion, minced
3 sprigs of fresh thyme
1 bay leaf
Salt and pepper to taste

Directions;
Boil the potatoes until just turning soft, drain and set aside. In a pot melt the butter and saute the onion and celery until soft. Add the cream and milk. Bring to a light simmer for about 15 minutes.
Drain and separate the canned clam juice from the clam pieces. Add the clam juice to your desired thickness into the cream, onion and celery. Add all the other ingredients, except the clam pieces into the pot. Simmer covered on low for about 10 minutes. Add the clams and stir. Remove the thyme and bay leaf. Serve with crackers.

The Manhattan clam chowder is perfect for freezing. It only takes 30 minutes to prepare.

Ingredients;
Five 6.5oz cans of chopped or minced clams with the juice
2 medium potatoes, cubed
1/2 green pepper, diced
One 14.5oz can stewed tomatoes, rough chopped
2 TBLS of celery sliced thin
1 bottle of clam juice

Directions;
Drain the canned clams juice into a pot and set aside the clam pieces. Place all the other ingredients into the pot except the bottled clam juice.   Add as much of the bottled clam juice as you like to your desired thickness. Simmer covered on low for about 25 minutes. Add the clams and stir. Serve with crackers.

This is a nutritious easy soup and freezes well. Also, Lentil Soup can be made in a crock pot for a ready to serve work night dinner. You can stir in cooked rice or small pasta when serving to make it a main course. Make it vegetarian , just change the stock to vegetable.

Ingredients;
1 LB dry lentils
32 oz chicken or beef stock
2 cups water
2 bay leaves
1 LRG onion, chopped fine
3 stalks of celery, chopped fine
3 carrots, chopped fine or leave chunky if you like
Salt & pepper to taste

Directions;
Rinse and drain the lentils a few times. Add all other ingredients and simmer covered for two hours or until lentils are soft. If you use a crock pot, leave it on low for 6-8 hours or on high for 3-4 hours.

French Onion soup is suppose to be rich with flavor but so many times in restaurants its rich with too much salt !! Try my version, add salt if you feel you have to but I think the broth with its rich taste and onions do just fine as is.

Ingredients:
**5-6 large onions, halved and sliced, sweet onions if you can get them such as Vidalia
3 TBLS butter
2-3 cans Campbell’s beef consommé + 2-3 cans of water
1 TBLS Kitchen Bouquet Seasoning(optional)
1/4 cup DRY Sherry
4 slices crusty French bread
1 bay leaf
12 slices Gruyere Cheese, if not available use Swiss cheese, use more if you like

Directions:
**The ratio of broth and onions should be 50-50. Adjust the amount of onions to your liking.
In a covered frying pan add the butter and sauté the onions on low heat until soft and translucent, do not brown them. In a sauce pot combine the cooked onions, consommé , water, seasoning, sherry and bay leaf.
Simmer covered for 1-2 hours.
Divide the soup into four oven proof crock type bowls or any oven proof small bowl. Place a slice of crusty bread on the top and top with three slices of cheese on each bowl. Place the bowls on a pan. Broil or bake at 400 until the cheese is melted and bubbled, slightly brown if you wish.

This butternut squash soup recipe is so tasty and easy. It has a smooth creamy taste but has very little cream.

Ingredients:
2LBS butternut squash , cubed( I buy it already cut up in a container in the produce dept. If you choose to buy it whole, you’ll have to peel and seed it)
1 1/2 cups diced onion
2 diced carrots
3 14oz cans chicken broth, low sodium is best
1/2 TSP salt
2 TBLS butter
1/2 cup heavy cream
sour cream, whipped cream or creme fraiche for garnish

Directions:
Combine squash, onion, carrot, broth and salt in a 6qt stock pot. Simmer uncovered for 1 hour. Add butter and pour into a blender only half way full since hot foods expand in the blender. Puree and pour back into stock pot. On low heat add the cream and whisk for a few minutes. Serve with a dollop of sour cream, whipped cream or creme fraiche.

This Chicken soup recipe is warming to the bones and so good for the soul.. AKA Jewish Penicillin !
It’s important to use a whole chicken; fat, skin and bones makes the flavor. If you are concerned about the fat. Make it a day ahead then chill it. All the fat comes to the surface and you can skim it off.
You can also strain it to save/freeze as chicken stock.
Make a large pot, it freezes very well!!

Ingredients:
1 whole chicken, gizzards and liver too
3 leeks, washed & sliced fine (trim off all but the light green part and about 2 inches of the darker green)
2 bay leaves
6 carrots, sliced
3 stalks of celery, sliced thin
One parsnip, cut into thirds
One small turnip, cut in half
2 TBLS parsley, chopped
2 TBLS dill, chopped
Salt & pepper to taste
Serve with cooked rice, egg noodles, my Matzo balls recipe or small size pasta

Directions:
Salt and rinse the chicken, keep the organs (liver, grizzard) if you like them. Place in a large stock pot. Cover with water and bring to a boil. Skim off any foam. Add all ingredients. Simmer covered for about 3 hours. Bone the chicken and cut up and shred the meat. Return the meat to the pot. Spoon into bowls and add your favorite starch.

She crab soup INGREDIENTS:

2 TBLS BUTTER, UNSALTED
1 TBLS FLOUR
EQUAL PARTS MILK TO HEAVY CREAM (1QT)
3 TEASPOONS ONION PULP-JUICE (GRATED FINE WORKS WELL)
8oz – 16oz CRAB MEAT (BACKFIN OR JUMBO LUMP)
¼ TEASPOON PEPPER
FEW DASHES OF TABASCO
1 TEASPOON WORCESTERSHIRE SAUCE
½ TEASPOON SALT
FEW DASHES OF PAPRIKA
4 – 6 TBLS DRY SHERRY
PARSLEY
Recipe DIRECTIONS:
IN A SAUCE PAN MELT THE BUTTER AND STIR IN THE FLOUR TO MAKE A RUE BUT DO NOT LET IT DARKEN. SLOWLY ADD THE MILK AND HEAT UNTIL SOME STEAM IS COMING OUT OF THE POT. ADD THE BALANCE OF THE INGREDIENTS EXCEPT THE SHERRY.
HEAT FOR 15-20 MINS.
SPOON INTO BOWLS AND ADD A TABLESPOON OR SO OF SHERRY TO EACH BOWL.