Potato, Leek & Corn Chowder

(6-8 servings)

My car was about two months overdue for an oil change. I finally brought it in the other day, and it only took about 45 minutes. The mechanic told me afterwards the oil hadn't really discoloured all that much which made me feel a lot better.

While I waited for the car, I flipped though quite a few magazines. I came across a couple of good looking soup recipes, one was for a garlicky potato soup and another one was for corn chowder. On my way home I picked up some corn, leeks and potatoes, having decided I'd make a soup loosely based on memory, combining both of those soups which had looked quite tasty to me.

I don't remember the last time I cooked with leeks, because cleaning them always seemed intimidating to me; I usually end up using onions or shallots instead. The potato soup had used leeks, so I decided to bite the bullet and get some. When I got home, I googled "cleaning leeks", and quite a few helpful hints popped up. Soup Addict, suggested using a salad spinner, and this ended up working quite well for me.

I'm really pleased with how this soup turned out. I had a bowl for lunch and will have it again for dinner. I'm also taking some of it to a friend who isn't feeling well. I hope she likes it. :)

1/4 lb lean bacon, diced
4-6 cloves of garlic, chopped
2-3 leeks, cleaned and sliced
1 bell pepper, seeded and chopped (mine was orange)
1 jalapeno pepper, seeded and chopped
1 1/2 lbs red waxy potatoes, cut into 1/2 inch dice (you can leave the skin on if you like)
4 cups chicken broth
1/2 cup white wine
1 1/2 tsp fresh thyme, or 1/2 tsp dried thyme
2 tsp Better Than Bouillon, Chicken Base
1 tsp sweet paprika
1 bay leaf
3 1/2 - 4 cups fresh corn, shucked (about 4 large ears)
2/3 cup heavy cream
freshly ground black pepper
salt, to taste, if needed

Heat the bacon in a soup pot and cook until it gets crispy. Remove some of the rendered fat if there's too much. Add the garlic and fry for a minute, then add the leeks and peppers. Cook them for a few minutes until the leeks begin to soften.

Add the potatoes, chicken broth, wine, thyme, bouillon, paprika, and bay leaf. Lower the heat, and gently simmer for about 40 minutes.

Remove about 2 1/2 cups of vegetables and puree in a blender or food processor; return to the pot.

Add the corn, stir in the cream, and adjust the seasoning with the pepper and salt. Simmer gently for about another 5-10 minutes and serve.

Gombapörkölt; Hungarian Mushroom Stew

(about 4-6 servings)

My Hungarian grandmother used to make this stew. I wish I had paid more attention back then. She died about 15 years ago, and the last time I saw her was easily 3-4 years before that.

photo: www.traveladventures.org

She lived in Vienna in a small apartment, walking distance from Schönbrunn Palace. We often went there on the weekends for long walks on the beautiful grounds, (I started school in Vienna and lived with my grandparents during that time).

My version doesn't seem quite as good as the one my grandmother made. I'm never sure, if it's not enough salt or the brand of paprika, but I make it regardless, and think of her while I eat it. She had the softest skin, and always smelled of Lily of the Valley.

1 tbsp canola oil (my grandmother used lard)
1 clove garlic, minced
1 large sweet onion, diced
2 lbs mushrooms, sliced
1 red or green bell pepper, diced
2 tbsp flour
1 1/2 - 2 tbsp Hungarian sweet paprika
1 1/2 tsp Hungarian hot paprika
1/2 cup cold water
2 tbsp tomato paste
2 tsp Better Than Bouillon Organic Mushroom Base
3/4 cup plain yogurt
1/4 cup sour cream
splash of wine, (optional; I just happened to have some)
small handful fresh parsley, chopped
salt and freshly ground black pepper to taste

Heat the oil in a large saucepan. Add the garlic and cook for about a minute, then add the onion. Continue cooking until the onion  takes on an amber hue.

Add the mushrooms and red pepper. Stir and cook until the mushrooms begin to soften.

Combine the flour and paprika in a small bowl. Slowly whisk in the cold water, tomato paste and mushroom base, and whisk until smooth.

Pour this over the mushroom mixture. Lower the heat and cover the saucepan. Allow to simmer gently for about 20-25 minutes. Stir occasionally.

Stir in the yogurt, sour cream, wine and parsley until well combined; heat through. Adjust the seasoning with salt and pepper.

Can be served over cooked rice or egg noodles. I usually just have it on it's own, like soup or stew.

Garnish with additional sour cream and parsley if desired.

Hearty Sausage Stew

(6 servings)

I was poking around the bulk food section last weekend at Whole Foods and noticed a dried soup mix was on sale. It contained barley, dried peas, dried veggies and wild rice. I couldn't resist and decided to give it a try. I think it was called Minnesota Wild Rice Soup Mix or something along those lines.

The card suggested a ratio of 1 to 8 parts liquid, and I thought the addition of smoked German sausage would be nice. It also gave me the opportunity to finish up some carrots I had almost completely forgotten about. The resulting stew didn't disappoint one bit. I loved the slightly chewy texture of the wild rice.

1 tbsp olive oil
1 onion, diced
1 clove garlic, minced
1 lb carrots, cut up
1 lb smoked sausage, cut into 1/2" slices
3/4 cup wild rice soup mix (I imagine any bulk soup mix with a ratio of 1 part to 8 parts liquid would be fine)
1 tbsp paprika
3 cups beef broth
1 28 oz can diced tomatoes
2 tsp Tabasco sauce

small handful of fresh parsley, chopped

Heat the olive oil in a heavy dutch oven and add the onions and garlic. Saute until they soften and are light brown in colour.

Add the carrots, sausage, soup mix, paprika, broth, diced tomatoes and Tabasco sauce. Stir until everything is well combined.

Bring the mixture to a simmer. Lower the heat and cover tightly. Cook for about 2 hrs.

Stir in the chopped parsley, cook for another 5 minutes or so and serve.

Fish Stew

(4 servings)

I'm very fortunate to live near a Whole Foods with a bulk food section. This allows me to purchase my spices in small amounts as I use them.

2 tsp olive or canola oil
1 small onion, chopped (about 1 cup)
2 cloves garlic, chopped
1 tbsp Hungarian sweet paprika
1 tsp Hungarian hot paprika
1 tsp ground cumin
1/4 tsp ground ginger
1/4 tsp ground cinnamon
1 tsp salt
1/4 tsp freshly ground black pepper 
1 red bell pepper, chopped (seeds removed)
1 28 oz can diced tomatoes
1/2 cup dry white wine
1/4 cup water
1/4 cup couscous 
1 1/2 lbs tilapia fillets, cut into chunks or any moderately firm white fish
1/2 cup cilantro, chopped

1 lemon or lime, quartered

Heat the oil in a saucepan over medium heat. Add the garlic and onion and saute for a minute or two. Stir in the paprikas, cumin, ginger, cinnamon, salt and pepper. Stir another minute or until the aroma intensifies.

Add the bell pepper, diced tomatoes, wine, water and couscous. Cover and simmer for about 15 minutes or until the peppers have softened. You may need to stir it once or twice, as the mixture will thicken a bit.

Uncover and add the fish. Simmer for about 3-5 minutes or until the fish is done and flakes. Stir in the cilantro. Adjust the seasoning, if necessary.

Divide between 4 large soup bowls,  garnish with a lemon or lime wedge.