• Cocktails
  • Your FoodMadam
  • My Cookbook
  • Foodporn
  • Recipes
  • News/Events

Musings of the FoodMadam

~ You want more, you know it…

Musings of the FoodMadam

Category Archives: soups

Sweet and Spicy Chicken Corn Chowder

15 Wednesday Apr 2015

Posted by Dana Moos in appetizers, soups

≈ Leave a comment

Tags

corn chowder, soups


IMG_3784 IMG_3785

Every once in a while I come across a recipe that contains way too much of the bad stuff to eat on a regular basis, but moderation twists my arm. This is one of those recipes. It’s an adaptation of a soup I made a while back as part of a Mustard Madness event by Uncle Jim’s Mustards. If you haven’t tried them, they are the best. I just finished my last jar, time to reorder. And free delivery is nice because I don’t have a retailer near me that carries it.

This is an adaptation of their Corn Chowder with a Kick! I’ve added smoked chicken, left out some of the butter and cheese and tweaked the ingredients a bit. This is a hearty, rich soup with sweet and spicy and texture, all wrapped up in one. Comfort in a bowl!

1 stick butter
1 large onion
4 strips of bacon, chopped
8 ounces frozen corn
1 small can green chiles
1 cup milk
1 cup half and half
1 32 ounce box chicken broth or stock
1 jar Uncle Jim’s Habanero Pepper Mustard
1 cup flour
12 ounces shredded cheddar cheese
1 tablespoon chile oil (I use Fiore Green Baklouti oil)
1 tablespoon fresh cracked pepper
2 large chicken breasts, cooked, diced (I used smoked chicken which was the best!)
red bell pepper, diced, for garnish
In large pot, melt butter, add onions and bacon and sauté over medium high heat for about 10 minutes. Stir in corn and chiles and cook another few minutes. Add flour and stir for 2 minutes. Then add broth, milk and half and half and stir until thickened, about 10 minutes. Lower heat to medium low. Add diced chicken, Uncle Jim’s mustard and cheese, stir and cover until fully melted and soup is hot, another 15 minutes. Garnish with diced red pepper. Enjoy!

Share this:

  • Tweet
  • Email
  • Print
  • Share on Tumblr

Like this:

Like Loading...

Super Easy Sausage and Eggplant Soup

26 Thursday Feb 2015

Posted by Dana Moos in soups

≈ Leave a comment

Tags

eggplant, mushrooms, sausage, soup recipes, soups


Sometimes I just want to make soup. And eat soup. And I love to try and work with what I have on hand. Today was a perfect example of that. I had an eggplant I wanted to use which was the inspiration for my soup. So I thought garlic, sausage, onion, mushroom, lemon. Maybe I was thinking Greek. So here’s what I did:

IMG_3344

1 large sweet onion
8 ounces sweet Italian sausage
8 ounces sliced mushrooms
1 medium eggplant
4 celery stalks
4 large garlic cloves
1 can garbanzo beans
32 ounces chicken stock
olive oil
1 teaspoon dried chile flakes
1 teaspoon smoked sea salt (or kosher regular)
2 tablespoons red wine vinegar
the juice from 1/2 of a lemon
the leaves from 3 fresh thyme sprigs

I cubed the eggplant and soaked in salt water for about 15 minutes, then drained. I sautéed the onions (diced) and celery (sliced) for about 10 minutes in olive oil. Then I added the mushrooms and sausage and cooked on medium for about 10 minutes. Then I added the eggplant and cooked, covered, about 15 minutes. I added the garbanzo beans, stock, chile flakes, salt, vinegar, lemon and thyme and let simmer over medium low heat, covered, for about 45 minutes. Serve with some warm crusty bread. Bon Appetit!

Share this:

  • Tweet
  • Email
  • Print
  • Share on Tumblr

Like this:

Like Loading...

Hot and Sour Soup, at home

15 Sunday Feb 2015

Posted by Dana Moos in soups

≈ Leave a comment

Tags

hot and sour soup, soup


This is one of my favorite soups and fairly simple to make. It just takes a few steps and some prep.

Hot and Sour Soup (adapted from Cooks Illustrated)

Hot and Sour Soup

Servings: about 6-8 (and freezes well)
7 ounces extra firm tofu, drained
1/8 cup soy sauce
1 teaspoon toasted sesame oil
3 tablespoons cornstarch, plus an additional 1 1/2 teaspoons
1 (8 ounce) boneless center cut pork chop, about 1/2 inch thick and sliced in julienne strips (or I’ve used 1lb ground pork)
3 tablespoons cold water, plus 1 additional teaspoon
1 large egg
6 cups low sodium chicken broth or stock
1 small can bamboo shoots, sliced lengthwise into 1/8-inch-thick strips (from one 5-ounce can)
8 ounces fresh shiitake mushrooms, stems removed, caps sliced 1/4 inch thick (I also add a can of straw mushrooms)
1/4 cup black vinegar (or 2 tablespoons red wine vinegar plus 2 tablespoons balsamic vinegar – but it’s worth finding black vinegar at an Asian market for the authentic flavor)
2 teaspoons chili oil
1 teaspoon black pepper
2 tablespoons raw or turbinado sugar
3 medium scallions, sliced thin

Directions:

Place tofu on a pie plate and set a heavy plate on top. Weight with 2 heavy cans; let stand at least 15 minutes (tofu should release about 1/2 cup liquid). Whisk 2 tablespoons soy sauce, sesame oil, and 1 teaspoon cornstarch in medium bowl; toss pork with marinade and set aside for at least 10 minutes (but no more than 30 minutes).

Combine 3 tablespoons cornstarch with 3 tablespoons water in small bowl and mix thoroughly; set aside.

Mix remaining 1/2 teaspoon cornstarch with remaining 1 teaspoon water in small bowl; add egg and beat with fork until combined. Set aside.

Bring broth to boil in large saucepan set over medium-high heat. Reduce heat to medium-low; add bamboo shoots and mushrooms and simmer until mushrooms are just tender, about 5 minutes. While broth simmers, dice tofu into 1/2-inch cubes. Add tofu and pork, including marinade, to soup, stirring to separate any pieces of pork that stick together. Continue to simmer until pork is no longer pink, about 2 minutes. IF using ground pork, I sauté the pork first, then add my mushrooms, bamboo shoots and then add the broth when the pork is cooked. Then I add the tofu.

Stir cornstarch mixture to recombine. Add to soup and increase heat to medium-high; cook, stirring occasionally, until soup thickens and turns translucent, about 2 minutes. Stir in vinegar, chili oil, sesame oil, pepper, and remaining soy sauce, sugar; lower heat. At this point, adjust the heat or amount of vinegar and soy to your liking. I usually end up adding more of all of them, the vinegar, soy, sugar and chili oil! More flavor!

Without stirring soup, use soup spoon to slowly drizzle very thin streams of egg mixture into pot in circular motion. Let soup sit 1 minute, then increase to medium-high heat. Bring soup to gentle boil, then immediately remove from heat. Gently stir soup once to evenly distribute egg; ladle into bowls and top with scallions.

Share this:

  • Tweet
  • Email
  • Print
  • Share on Tumblr

Like this:

Like Loading...

Your FoodMadam – Dana Moos

I'm a cookbook author, guest chef instructor at Stonewall Kitchen, food blogger, wineaux, chocolate addict, convertible driver, optimist, amateur photographer and full time broker selling B&Bs. I love foie gras, crusty bread, cheese, champagne and flip flops.
danamoos.com
artofbreakfast.com
danamoosphotography.com

My Motto

wine and cheese daily...

My Cookbook

Subscribe to my posts

Subscribe in a reader

Chocolate Almond Macaroons

St. Germain Cosmo

Purple Basil, Orange Juice and Vodka

Spiced Winter Warmer

Melon Mojito

Blog Stats

  • 57,107 hits

Tags

appetizers artichoke art of breakfast art of breakfast cookbook bacon banana banana bread beets breakfast brittle candy caramel shortbread Cheese cherries chocolate chocolate pretzels chocolate recipes cocktails coffee cake Cold River Vodka cookbook cookies crepes curried chicken salad curry dana moos dessert eggs escargot farmers market farm fresh produce fiddlehead fern fiddleheads food foodie foodies food photography foodporn fresh lobster fried chicken fruit goat cheese grilled pizza homemade pizza homemade smores infusions lobster macaroni and cheese macro photography maine maine lobster maine produce maine seafood maine vegetables photography pizza plums recipe recipes recipes using beets recipes using goat cheese roasted plums salted chocolate caramel shortbread recipes smores soup soups st.germain tequila tomatoes tomato tart Twenty2 Vodka vegetables waffles Wine

Categories

appetizers bacon baking breakfast cakes candy Cheese chocolate cocktails cookbook cookies dessert eggs Fiore olive oils & vinegars food food photography foodporn fruit gluten free grilling Lobster macro photography Maine maine blueberries Maine fare photography Produce recipes Uncategorized vegetarian

Follow Me

  • Testing out Parmesan gougeres for mini #lobster sliders at @StonewalKitchen #cookingschool ext weekend! instagram.com/p/B5tMc0eAIoW/… 2 days ago
  • Reflections. #maine #snow #winter 😍 instagram.com/p/B5pz8dRgCtn/… 4 days ago
  • Good morning from #maine 💕❄️☀️ instagram.com/p/B5pjsxSAW_-/… 4 days ago
  • Hot Off The Press! Introducing, The Maine Inn Team... goo.gl/fb/8QhnG7 #mainebbbroker #maineinnbroker 4 days ago
  • Working in my ‘snow globe’ office and love the warm glow at dusk. And this #cocktail ? Fresh lemon, lime, clementin… twitter.com/i/web/status/1… 4 days ago

Pages

  • Cocktails
  • Foodporn
  • My Cookbook
  • News/Events
  • Recipes
  • Your FoodMadam

Top Rated

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 9,388 other followers

Ricotta, Swiss & Tomato Tart

Chocolate Truffles

My Flickr Photos

Idyllic #maine #autumn #foliage #newengland image! :heart:️:fallen_leaf::maple_leaf:Gorgeous #maine #autumn #foliage#foliage #autumn #maine #shadows  :heart:️:maple_leaf::fallen_leaf:All colors living in harmony :blush::fallen_leaf::maple_leaf:#maine #autumn #foliage#winetime #firepit #maine #cheers trying to get some abstract shots!From another angle, it looks like a couple, and larger of the pair is a #heartshapedrock (and could be holding a heart)! #maine #mainelife #firepit at home :heart:️
More Photos

Create a free website or blog at WordPress.com.

Cancel
loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.
Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy
%d bloggers like this: