Thank you to those who have contributed soup recipes - we're missing quite a few - if you'd like to share, please e-mail your 2009 Soup Night recipe to SMeyer829@aol.com - Thank you!
Faux Conch Chowder (With Clams) Served by Loretta Lodge
1 - 18.8 oz. can Campbell's Select Harvest New England Clam Chowder - not condensed (We did a blind taste test, Campbell's vs. Progresso & Campbell's won.)
10 oz. Half & Half (or cream, or Cream of Celery soup)
- 1 - 10 oz. can whole baby clams
- Butter to taste (~ about 4 tbsp.)
- Real bacon bits (make your own!)
- Sherry to taste (~ 4 tbsp.)
1. Mix Campbell's New England Clam Chowder & Half & Half, and bring to just under a boil. Stir. Do not allow to stick on bottom of pan.
2. Add baby clams to your pleasure.
3. Add butter to taste and bring back up to temperature.
4. Add sherry to your taste. Start with one teaspoon per serving - add more if you like!
5. Top each serving with bacon bits.
6. Make appointment with cardiologist, first thing Monday morning!
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Curried Zucchini Soup Served by Fayne Farrar
- 3 tbsp butter
- 2-3 med onion slices
- 1 tbsp curry powder
- 2 lb zucchini or two medium zucchinis sliced
- 2 tsp salt or to taste
- 3 cups chicken broth
- Black pepper, to taste
- Dash Cayenne, dash
- Lemon juice
- 1 ½ cups medium cream (or fat-free half-and-half)
1. In medium saucepan over low heat, soften onions and zucchini in butter, curry powder and salt.
2. Add chicken broth, cover and cook 8 minutes.
3. Pour into blender and blend coarsely. Add pepper, dash of cayenne, a little lemon juice & cream.
Serve hot or cold.
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Cruiser’s Clam Chowder Served by Barb Palmer
Waconah’s version adapted from Lin Pardey, Cruising in Seraffyn
- 4 medium potatoes peeled and diced
- 1 medium onion, diced
- 1 stalk celery with leaves, diced
- 1 tbsp butter plus 2 tablespoons olive oil
- 1 can minced clams with their juice
- 1 can evaporated milk
- fresh parsley, garlic and pepper to taste
1. Boil potatoes in enough salted water to cover until soft.
2. In a frying pan, sauté onions, garlic, celery in butter and olive oil. Add to the potatoes.
3. Slowly add the milk over low flame. Be careful not to boil.
4. Top with parsley.
Serves 4. I tripled the recipe for soup night.