Corn Chowder
Chicken Stew Dunbar, with Dumplings
Cheddar Soup with Green Chilies


Request > From: "Gary Webster" >
> I am having some friends over for soup on our boat. The soup needs to
be
> one that I can prepare ahead. It needs to be filling. Some friends are
> unable to eat shellfish, others shy away from too many carbs, but a few
> are ok.
> What a challenge!



http://southernfood.about.com/librar...es/blpage6.htm

Corn Chowder

1/2 cup diced bacon
4 medium potatoes, chopped
1/2 medium onion, chopped
2 cups water
2 1/2 to 3 cups cups cream-style corn, 2 (12 ounces each) cans or 1 pound,
4 ounce package frozen
2 teaspoons salt
pepper to taste
2 cups half-and-half or light cream, scalded

Saute bacon until browned and crisp; add chopped potatoes and onions.
Add water, corn, and seasonings; cover and simmer for 15 to 20 minutes.
Stir in half-and-half; heat through but do not boil.
Serves 4.



Chicken Stew Dunbar, with Dumplings

The Southern Cookbook, 1953
This is a much-prized old recipe.

1/2 tablespoon salt
1/8 teaspoon pepper
2 tablespoons butter
1 bay leaf

Dress, clean, and cut up fowl.
Put in stewpan, cover with boiling water and simmer slowly until tender.
When nearly done, add 1/2 tablespoon salt, 1/8 teaspoon pepper, 2
tablespoons butter, 1 bay leaf.

Dumplings:

3 cups flour
1 teaspoon salt
1 teaspoon sugar
2 eggs
1 tablespoon lard
1 cup milk

Sift dry ingredients, cut in lard. Beat eggs into milk, mix all well.
Drop by spoonfuls into stew.
Cover let cook about 1/2 hour.
Serve around chicken.
Serves 6.



Cheddar Soup with Green Chilies

The Feast of Santa Fe - Huntley Dent

2 Tbsp. butter
1/4 cup chopped onion
2 Tbsp. flour
2 canned tomatoes, peeled
3 whole canned green chiles, rinsed and drained
1 1/2 cups chicken broth
1 1/2 cups heavy cream
6 oz. sharp cheddar cheese, shredded
salt, if needed

Melt the butter in a heavy 2-quart saucepan, add the onions, cover the pan
and sweat the onions over low heat for 5 minutes. Uncover the pan and add
the flour, stirring for 2 minutes to cook away its raw flavor (but do not
allow the mixture to brown). Puree the tomatoes and green chilies roughly
in a food processor, stopping while there is still some texture remaining.
Stir into the onions for a minute, then pour the chicken broth over and
bring to a boil. Stir a few times to ensure that the flour is not sticking
to the bottom of the pan, then simmer over low heat for 20 minutes with
the pan partly covered. The soup can be set aside at this point to be
completed later. When ready to serve, bring the soup back to a boil, lower
the heat to medium, and add the cream and shredded cheese. Stir once or
twice until the cheese has melted and the soup is heated through, but do
not ever let it boil for fear it will curdle. Taste for salt and add it
sparingly, as needed. Serve alone as a first course, or accompanied by
warm tortillas if the remainder of the meal is not too filling. Serves 2.

Variations: Made as above, this soup is smooth but has bits of chili,
onion and tomato floating in it, like chile con queso. For a more formal
presentation, puree the solid ingredients in a processor just after the
soup has gone through its initial simmering. For a meatier meal in itself,
add diced, boiled potato and precooked chorizo sausage with the cream and
cheese, beginning with about 3/4 cup of potato and 1/2 cup of meat. For an
even heartier winter pottage, add 1 cup of cooked pinto beans along with
the potato and sausage. Add 1/2 teaspoon cayenne with the flour if you
want the soup hot.

--
William Barfieldsr


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