Category Archives: Soups and Stews

Creamy Ham and Potato Chowder

Green soup bowl filled with Ham Chowder accompanied by a tomato sandwich
Creamy Ham and Potato Chowder

A tummy-warming chowder is always welcome on the table, especially on cool fall and cold winter days. I am a big fan of devising ways to use leftover meat to extend its use and number of servings possible. Today, I am sharing my recipe for Ham and Potato Chowder that makes great use of leftover cooked ham. Continue reading Creamy Ham and Potato Chowder

Classic French Onion Soup Recipe

Cheese-topped French Onion Soup
Classic French Onion Soup

While many cast French Onion Soup as fine dining restaurant fare, it really is easy enough to make this soup at home. Read on for my recipe, hints, and tips for making this Classic French Onion Soup in your own kitchen. Yes, you really can make fine restaurant-quality food at home and your kitchen will have the intoxicating aroma of a French bistro! Continue reading Classic French Onion Soup Recipe

Rustic Homestyle Beef Stew

Beef Stew with homemade bread
Rustic Homestyle Beef Stew

A hearty Beef Stew is a soul-satisfying and tummy-filling meal. It’s pure stick-to-the-ribs comfort food, especially on cool autumn or cold winter days. Made with basic ingredients, what makes this hearty Rustic Homestyle Beef Stew so wonderfully tasty (in addition to the Beef Seasoning Mix) is the long, slow, moist heat method of cooking a tougher cut of meat in a small amount of flavorful liquid to tenderize the meat. I believe this is what makes the difference between a bland, lacklustre beef stew and a super flavorful one. Continue reading Rustic Homestyle Beef Stew

Creamy Homestyle Corn Chowder Recipe

Small casserole filled with golden corn chowder accompanied by homemade rolls
Corn Chowder

Late summer brings some wonderful flavors and that includes corn. After a few “feeds” of corn-on-the-cob, I am ready to have the veggie served in other ways, like in this Creamy Homestyle Corn Chowder. Pure comfort food at its finest and nothing compares to the homemade version!

Corn Chowder is not difficult to make though there are steps involved and it does take a bit of time but, oh, the flavor is incomparable!

While corn chowder can be made with frozen corn kernels, the chowder really is at its ultimate when made with kernels stripped from freshly picked corn and the cobs then used to add wonderful flavor to the poultry stock base. Use your favorite variety of corn – peaches and cream or sweet yellow corn work well, for example. The chowder in the photos that accompany this posting was made with peaches and cream corn and the beautiful golden yellow color is all natural.

Casserole filled with golden corn chowder
Creamy Homestyle Corn Chowder

Once the kernels are stripped from the cobs with a sharp knife, the cobs are added to the poultry stock in a stockpot. There is a lot of flavor to be had from those cobs! I like to use my own homemade turkey or chicken stock as the base though bought stock may also be used. Letting the stripped cobs simmer away in the stock will really add more corn flavor to the chowder.

Chowders are all about layering in flavor. My recipe does not call for a large quantity of any one spice. Rather, the chowder is gently flavored with select spices, none of which detract from the pure corn flavor.

I save the rinds from parmesan cheese and keep them in the freezer. When I am making certain chowders, like this Corn Chowder, for example, in which I am going to be adding parmesan cheese as an ingredient, I will add a 2½” – 3” piece of rind to the stock as it cooks because it does impart wonderful flavor. The chowder stock can be made without the cheese rind but, if you have one, toss it in the pot.

Bowl of corn chowder with two homemade rolls
Creamy Homestyle Corn Chowder

The usual cast of characters are used for the aromatics — onion, celery, carrot, sweet pepper, and garlic – and, when sautéed in some bacon fat and butter, they certainly add to the flavor base. The crisply fried bacon from which the fat has been rendered is a great garnish for the chowder. Some recipes call for the bacon to be incorporated into the chowder and that can certainly be done. I, however, prefer to simply add it as a garnish.

Adding diced potato to corn chowder is a perfect way to add bulk and chunkiness to the texture but be sure to use potatoes that will hold their shape when cooked and not become mushy. I tend to lean toward Yukon Gold or Red Norlands for chowders though other varieties may work well, too. Just cook the potatoes, along with the corn kernels, in the stock mixture until the potatoes are barely fork tender.

I use cornstarch (versus flour) as the thickening agent for the Corn Chowder because cornstarch is gluten free for those who, for various reasons, cannot tolerate gluten, and also because I find it makes a lovely smooth textured chowder and there is no starchy or pasty taste that can sometimes happen when flour is used as the thickener. The actual amount of thickener needed to achieve the desired thickness of the chowder depends on several factors, including personal preference. The quality and age of the corn and amount of moisture in it and how finely puréed a portion of the chowder is can also affect the thickness of the chowder.  I recommend starting with the amount of cornstarch called for in the recipe and then adding more if and as desired.  Be sure to mix the cornstarch with a little water or stock and then temper it with a couple of tablespoons of the hot chowder mixture before adding and stirring it into the chowder. Go slowly with small amount of thickener at a time as it can set up fairly quickly.

A good portion of the cooked mixture is puréed in a blender until it is somewhat smooth and then is poured back into the stockpot with the remaining vegetable and stock mixture. This gives the chowder the velvety smooth textured base but, by leaving some of the mixture in its chunky state, it provides that homestyle, hearty texture. As a hint, don’t over-purée the mixture as it can become very watery and more difficult to thicken.

Bowl filled with Corn Chowder
Creamy Homestyle Corn Chowder

A wee bit of sweetness to complement the corn is obtained by adding just a small amount of maple syrup.

I do not recommend fat-reduced dairy products for chowders. No…..just don’t do it as they tend to make a thinner, more watery base. A good chowder should be rich and creamy and that can really only be obtained by using the good stuff — yes, cream!

Now, there are various degrees of cream – I find I get a great corn chowder from using 10% blend cream mixed with some sour cream which has a bit of tang to it. Higher percentage creams, up to and including whipping cream, also work in the chowder so, go crazy with the cream if you wish! Add some shredded cheddar cheese and grated parmesan cheese for an even richer flavored chowder – oh-là-là! All that’s needed for a satisfying meal would be homemade rolls. Either my pan rolls or dinner rolls are ideal with this chowder.

The wonderful thing about corn (apart from its lovely flavor) is that it is a vegetable that enjoys a relatively long season from August well into the fall. So, don’t miss out on the opportunity to make a delicious Corn Chowder from the fresh corn when it is available locally.

Spoonful of creamy corn chowder
Corn Chowder

[Printable recipe follows at end of posting]

Creamy Homestyle Corn Chowder

Ingredients:

3 cups corn kernels (apx. 3 – 4 large corn cobs)

5 cups poultry stock (chicken or turkey)
1 large bay leaf
¼ tsp dried thyme
1/8 tsp paprika
1/8 tsp dried dill
1/8 tsp dried summer savory
Pinch cayenne
Pinch curry powder
2½” – 3” piece parmesan cheese rind (optional)

4 slices bacon, fried crisp
2-3 tbsp butter
2/3 cup onion, diced small
½ cup celery, finely chopped
1/3 cup carrot, diced small
¼ cup red pepper, finely chopped
4-6 garlic cloves, minced

½ lb Yukon Gold or red potato, diced into ¼“ pieces

2½ tbsp cornstarch (see Note below)

1 tbsp maple syrup
1 cup 10% blend cream, room temperature
2 tbsp sour cream, room temperature
2/3 cup shredded cheddar cheese
2 tbsp finely grated parmesan cheese
Salt and pepper, to taste

Fresh chives or parsley for garnish (optional)

Method:

With sharp knife, cut the kernels from the corn cobs. Refrigerate kernels.

Place the stripped corn cobs in small stockpot and add the poultry stock, bayleaf, spices, and parmesan rind. Cover. Bring to a boil over medium heat then reduce heat to low and slowly cook mixture for about an hour. Strain mixture in fine wire mesh sieve. Discard cobs and solids.

While the stock is cooking, fry the bacon until crisp. Blot bacon on dry paper towel. When cool break into bite-sized pieces. Set aside for chowder garnish. Remove all but 1½ tablespoons of bacon fat from frypan.

Cut up onion, celery, carrot, and red pepper. Mince the garlic cloves. When stock is almost done cooking, melt butter in the frypan with the bacon fat over medium heat. When butter is melted, add the onions, celery, and carrot. Cook, stirring briskly, for 3-4 minutes then add the red pepper. Cook for another 1-2 minutes, until onion starts to become translucent and the vegetables are slightly softened. Add the minced garlic and cook, stirring continuously, for about 30 seconds, just until the garlic becomes fragrant.

Transfer the sautéed vegetables to a medium-sized stockpot. Add the corn kernels and diced potato. Stir in all of the strained stock except for ½ cup which will be used to mix with the cornstarch to thicken the chowder. Cover stockpot and bring mixture to a boil over high heat then reduce heat to medium low and cook for about 15 minutes, or until the potatoes are just barely fork tender.

Whisk 2½ tbsp cornstarch into the reserved ½ cup of poultry stock until smooth. Add 2-3 tablespoons hot mixture from the stockpot to temper the cornstarch mixture then add the thickener into the stockpot, stirring until mixture starts to thicken.

Transfer approximately 3 cups of the mixture to a blender and purée until somewhat smooth. Don’t over-purée the mixture as it can become very watery and more difficult to thicken.Pour puréed mixture back into the stock pot. Stir to combine with remainder of unpuréed chowder mixture.

Stir in the maple syrup. Whisk sour cream into the 10% blend cream until blended. Slowly whisk the dairy into the stockpot mixture. Heat thoroughly. Add the cheeses and stir until melted and blended into the chowder. Season with salt and pepper, to taste.

Ladle chowder into bowls. Garnish with crisp bacon pieces and, if desired, fresh chopped chives or parsley. Serve with rolls or bread.

Yield: Apx. 6-8 servings

NOTE: The actual amount of thickener needed to achieve the desired thickness of the chowder depends on several factors, including personal preference. The quality and age of the corn and amount of moisture in it and how finely puréed a portion of the chowder is can also affect the thickness of the chowder.  Don’t over-purée the mixture as it will become very watery and harder to thicken. It is recommended that the amount of cornstarch called for in the recipe first be used and then more added if and as desired.  Be sure to mix the cornstarch with a little water or stock and then temper it with a couple of tablespoons of the hot chowder mixture before adding and stirring it into the chowder. Go slowly with small amount of thickener at a time as it can set up fairly quickly.

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Creamy Homestyle Corn Chowder

Thick, creamy, and hearty made-from-scratch Corn Chowder packed full of flavor. This rich chowder is comfort food at its finest! Serve with favorite rolls or bread.
Course Main Course
Cuisine Canadian
Keyword Corn, Corn Chowder, soup,
Servings 8
My Island Bistro Kitchen Barbara99

Ingredients

  • 3 cups corn kernels (apx. 3 – 4 large corn cobs)
  • 5 cups poultry stock (chicken or turkey)
  • 1 large bay leaf
  • ¼ tsp dried thyme
  • 1/8 tsp paprika
  • 1/8 tsp dried dill
  • 1/8 tsp dried summer savory
  • Pinch cayenne
  • Pinch curry powder
  • 2½ - 3" piece parmesan cheese rind (optional)
  • 4 slices bacon, fried crisp
  • 2-3 tbsp butter
  • 2/3 cup onion, diced small
  • ½ cup celery, finely chopped
  • 1/3 cup carrot, diced small
  • ¼ cup red pepper, finely chopped
  • 4-6 garlic cloves, minced
  • ½ lb Yukon Gold or red potato, diced into ¼“ pieces
  • tbsp cornstarch (See Note below)
  • 1 tbsp maple syrup
  • 1 cup 10% blend cream, room temperature
  • 2 tbsp sour cream, room temperature
  • 2/3 cup shredded cheddar cheese
  • 2 tbsp finely grated parmesan cheese
  • Salt and pepper, to taste
  • Fresh chives or parsley for garnish (optional)

Instructions

  1. With sharp knife, cut the kernels from the corn cobs. Refrigerate kernels.
  2. Place the stripped corn cobs in small stockpot and add the poultry stock, bayleaf, spices, and parmesan rind. Cover. Bring to a boil over medium heat then reduce heat to low and slowly cook mixture for about an hour. Strain mixture in fine wire mesh sieve. Discard cobs and solids.
  3. While the stock is cooking, fry the bacon until crisp. Blot bacon on dry paper towel. When cool break into bite-sized pieces. Set aside for chowder garnish. Remove all but 1½ tablespoons of bacon fat from frypan.
  4. Cut up onion, celery, carrot, and red pepper. Mince the garlic cloves. When stock is almost done cooking, melt butter in the frypan with the bacon fat over medium heat. When butter is melted, add the onions, celery, and carrot. Cook, stirring briskly, for 3-4 minutes then add the red pepper. Cook for another 1-2 minutes, until onion starts to become translucent and the vegetables are slightly softened. Add the minced garlic and cook, stirring continuously, for about 30 seconds, just until the garlic becomes fragrant.
  5. Transfer the sautéed vegetables to a medium-sized stockpot. Add the corn kernels and diced potato. Stir in all of the strained stock except for ½ cup which will be used to mix with the cornstarch to thicken the chowder. Cover stockpot and bring mixture to a boil over high heat then reduce heat to medium low and cook for about 15 minutes, or until the potatoes are just barely fork tender.
  6. Whisk 2½ tbsp cornstarch into the reserved ½ cup of poultry stock until somewhat smooth. Add 2-3 tablespoons hot mixture from the stockpot to temper the cornstarch mixture then add the thickener into the stockpot, stirring until mixture starts to thicken.

  7. Transfer approximately 3 cups of the mixture to a blender and purée until somewhat smooth. Don't over-purée the mixture as it can become very watery and more difficult to thicken. Pour puréed mixture back into the stock pot. Stir to combine with remainder of unpuréed chowder mixture.

  8. Stir in the maple syrup. Whisk sour cream into the 10% blend cream until blended. Slowly whisk the dairy into the stockpot mixture. Heat thoroughly. Add the cheeses and stir until melted and blended into the chowder. Season with salt and pepper, to taste.
  9. Ladle chowder into bowls. Garnish with crisp bacon pieces and, if desired, fresh chopped chives or parsley. Serve with rolls or bread.

Recipe Notes

Yield: Apx. 6-8 servings

NOTE: The actual amount of thickener needed to achieve the desired thickness of the chowder depends on several factors, including personal preference. The quality and age of the corn and amount of moisture in it and how finely puréed a portion of the chowder is can also affect the thickness of the chowder.  Don't over-purée the mixture as it will become very watery and harder to thicken. It is recommended that the amount of cornstarch called for in the recipe first be used and then more added if and as desired.  Be sure to mix the cornstarch with a little water or stock and then temper it with a couple of tablespoons of the hot chowder mixture before adding and stirring it into the chowder. Go slowly with small amount of thickener at a time as it can set up fairly quickly.

 

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Small gray casserole filled with homemade Corn Chowder garnished with bacon pieces

PEI Lobster Chowder Recipe

Preparing for Setting Day
Eve of Setting Day in the Fishing Village of North Rustico, PEI, Canada

Living where we do, here in PEI, we have access to fresh local lobster and we make the most of it! The lobster fishery plays a major part in PEI’s economy and many people work in one of the many facets of this industry.

PEI Lobsters
Fresh Catch of the Day – PEI Lobsters

We are blessed on the Island with great food from the waters that surround our Island and from the rich red soil of our fertile land.

PEI Potatoes
PEI Potatoes

Combining foods from the sea and land, my recipe for Lobster Chowder features fresh lobster and potatoes, both foods for which PEI is known.  Some creamed corn, milk, cream, and a flavorful lobster stock make this a rich, decadent, and delectable chowder. Follow the step-by-step preparation and cooking directions to create a lobster chowder feast.

Bowl of chowder made with PEI Lobster and Potatoes
PEI Lobster Chowder

Lobster

A cooked lobster, about 1½ pounds, is required for this recipe.  This should yield about 7 – 8 oz of lobster meat needed for the chowder. However, that said, it is always hard to gauge exactly how well filled lobsters will be with meat. To be certain of having enough lobster meat, you may wish to buy a 2-pound lobster (or two one-pounders, about the size of the one shown in the photo below).

Steamed Lobster
Lobster in the Shell

Use lobster fresh from the shell for this chowder because the shells will be needed to make the lobster stock which is the flavorful base for the chowder. The cleaned out shells still have great flavor to them and that flavor is infused into the stock.

When cracking open the lobster, capture any juice that flows as this will enhance the flavor of the lobster stock.

How to Eat Lobster, PEI Style
Cracking Open the Lobster

Refrigerate the lobster meat immediately in a tightly covered container as it will not be used until the latter stage of the chowder making.

Making the Lobster Stock

Remove and discard the head sac (aka grain sac or stomach) (behind the eyes) from the lobster body along with any red roe and green tomally. Enclose the shells inside a clean folded over towel.  Using a hammer or rolling pin, give the shells a few good whacks to break them up somewhat. Cut the lobster legs into 2-3 pieces.

Heat olive oil in a stock pot, then add the lobster shells along with the legs.  Cook for a couple of minutes then add the remainder of the ingredients.  Cover and bring mixture to a boil then reduce heat to simmer for about an hour or so to let the flavor of the stock develop.  Cooking the lobster shells in poultry stock (either chicken or turkey stock) will add a layer of flavor to the stock, more so than just simmering the shells in water. Strain mixture through a very fine wire-mesh sieve and discard the solids.

Using lobster stock (as opposed to clam juice, for example) maintains the authenticity of the lobster chowder and does not introduce another seafood flavour. Besides, why buy a seafood broth or stock when it is quite easy to use the lobster shells you already have to make homemade stock.

Lobster, Potato, and Corn Chowder
PEI Lobster Chowder

Bouquet Garni

A good chowder benefits from some gentle seasoning.  For whole spices like star anise, peppercorns, and allspice, it’s best to contain them in a small sachet.  It beats having to fish around in the chowder to find small peppercorns and allspice or broken bits of star anise or bay leaf.

To make the bouquet garni, use a double layer piece of cheesecloth, about 6” square.  Place spices in center of cheesecloth, gather up the edges to form a little sack or sachet, and secure it with heavy thread.

This sachet will stay in the chowder during its entire cooking time and then will get removed and discarded before serving.

Making the Chowder

Sweating the aromatics (onion, celery, carrots, garlic, and red pepper) in butter draws out their moisture content and releases their flavor, developing a background flavour base for the chowder.  While the whipping cream and creamed corn called for in this recipe will help to thicken the chowder, sprinkling a bit of flour over the vegetables and then stirring in the lobster stock will also help to thicken the chowder.

Use waxy potatoes for chowder.  These would be potatoes like the red-skinned Norland variety, for example. Waxy potatoes are low in starch and will hold their shape better when cooked than will potatoes that have a high starch content. The goal here is to see small chunks of identifiable potato in the chowder.

A blend of whipping cream (35%MF) and whole milk makes this a rich and luxurious chowder.  The whipping cream helps to thicken the chowder meaning less flour is needed. The less flour that is used, the less likely the chowder will have a pasty, starchy taste. A small amount of dry white wine is added to the liquid base of the chowder to complement the lobster’s natural saltiness. It’s all about subtly layering in flavor.

The addition of 10oz of canned creamed corn imparts an element of subtle sweetness to the chowder and also helps to thicken it. If the chowder, however, is still not sufficiently thick for your liking, an additional small amount of flour may be added at this stage.  Be sure to mix it with some water or extra lobster stock and add some of the hot chowder to it to temper it before stirring it into the pot.  This will prevent the chowder from curdling or going lumpy.

One of my go-to seasonings in many dishes is dried summer savory.  Most commonly associated with poultry dishes, this herb is surprisingly versatile and can enhance seafood dishes, like this chowder, as well.

My fresh herbs of choice for this chowder are chives, thyme, dillweed, and parsley.  Not a lot of any of the herbs is needed but small amounts of each do impart an extra layer of flavor depth to the chowder. The key is not to add too much to overpower the dish.

As always, taste the chowder and add any salt and freshly cracked pepper to suit your taste.  Lastly, add the lobster meat and heat the chowder gently over low heat. The lobster is already cooked so it just needs to be heated.  If it was added earlier or cooked too long, it will break apart and lose its lobster flavor.

Tasty Lobster, Potato, and Corn Chowder in Bowl
Lobster Chowder

Serving and Garnishing the Chowder

Ladle the chowder into warm soup bowls.  Garnish with fresh herbs or, to be really luxurious, add a lobster claw to the center of each bowl of chowder.  Serve fresh rolls, biscuits, or artisan bread with this chowder and delight your favorite lobster lovers.

Lobster Chowder Served with Artisan Bread
Lobster Chowder

This chowder can be made ahead and refrigerated up to 2 days. In fact, I think it is always better a day or two after it is made as the flavors have had a chance to mix and mingle to create a really flavorful chowder. To reheat, heat the chowder in the microwave or, alternatively, return chowder to a stockpot and reheat gently over medium-low heat.

[Printable recipe follows at end of post]

PEI Lobster Chowder Recipe

Ingredients:

1½ – 2 lb cooked lobster to yield apx. 7 – 8 oz meat (reserve shells and any juice from the lobster)

Lobster Stock:
Cleaned-out shells, juice, and the legs from cooked lobster
2 tbsp olive oil
1 tsp minced garlic
3” chunk of celery, chopped
2” chunk of carrot, chopped
½ cup yellow onion, chopped
1 bay leaf
3 – 4 sprigs each of fresh thyme and parsley
3 cups poultry stock (chicken or turkey)
1/3 cup dry white wine

Bouquet Garni:
1 star anise pod
1 bay leaf
2 pepper corns
1 whole allspice

Chowder:
3 tbsp butter
1/3 cup onion, finely chopped
1/3 cup celery, finely chopped
1/3 cup carrots, finely diced
2 tbsp red pepper
2 cloves garlic, minced
1½ tbsp flour

2½ cups strained lobster stock (retain any excess stock to thin chowder if it becomes too thick)
1/3 cup dry white wine

1¼ cups waxy potatoes, such as the red-skinned Norland variety, peeled and diced into ½” cubes
½ – ¾ tsp dried summer savory
¾ cup whipping cream (35%MF)
¾ cup whole milk
1 – 10oz can creamed corn
¼ cup Parmesan cheese, finely grated

2½ tsp fresh chives, chopped
1 – 1½ tsp fresh thyme, finely chopped
¾ tsp fresh dillweed, chopped
1 tbsp fresh parsley, finely chopped
1 – 2 tbsp butter
Salt and cracked pepper, to taste

Method:

Lobster Stock:
Remove and discard the head sac (aka grain sac or stomach) (located behind the eyes) from the lobster body, along with any red roe and green tomally. Enclose the shells inside a folded over clean towel. Using a hammer or rolling pin, break up the shells somewhat. Cut the lobster legs into 2-3 pieces.

To make the lobster stock, heat the olive oil in stock pot over medium heat. Add the lobster shells along with the legs. Cook for about 2 minutes then add any juice from the lobster along with the minced garlic, celery, carrot, onion, bay leaf, and sprigs of fresh thyme and parsley. Add the poultry stock and white wine. Cover and bring to a boil then reduce heat to simmer for about an hour. Strain through a fine wire-mesh sieve and discard the solids.

Bouquet Garni:
To make the bouquet garni, use a small piece (apx. 6” square) of double-layer cheesecloth. Place spices in centre of sachet. Gather up corners and tie with heavy thread.

Chowder:
Heat the butter in large heavy-bottomed pot over medium heat. When butter is melted, add the onion, celery, carrots, red pepper, and garlic. Sweat the vegetables, stirring frequently, for 2-3 minutes.

Reduce heat to medium-low. Sprinkle the flour over the vegetables and stir to blend. Cook for a few seconds, stirring constantly to prevent sticking and scorching. Gradually add 2½ cups of the lobster stock along with the white wine, stirring constantly to work out any lumps. Add the potatoes, the bouquet garni, and dried summer savory. Increase heat to medium and bring mixture just to a boil then reduce heat to medium low. Cook for 6-8 minutes or until potatoes are almost, but not quite, fork tender.

Combine the whipping cream and milk. Remove about 1/3 – ½ cup of the hot liquid from the pot and stir into the milk to temper it. Pour tempered milk into hot mixture and stir to combine well. Cook over medium-low heat for about 5 minutes. Add the creamed corn, and Parmesan cheese. Cook for 4-5 minutes, just until mixture is heated. If mixture is not as thick as desired, mix an additional tablespoon of flour in 2½ tablespoons of water or some leftover lobster stock (if any). Add a tablespoon of the hot chowder to temper it and then stir into the chowder in the pot.

Add the lobster meat to the chowder along with the fresh herbs, and butter. Heat for about 2-3 minutes on medium-low temperature. Season with salt and pepper to taste.

Remove and discard the bouquet garni. Ladle chowder into warmed bowls and garnish with sprig of parsley and/or chopped chives. Sprinkle lightly with paprika, if desired. Serve with crusty rolls, biscuits, or artisan bread.

Yield: Apx. 4-6 servings

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PEI Lobster Chowder

Printable Recipe:

PEI Lobster Chowder Recipe

This made-from-scratch Lobster Chowder, filled with rich flavours combined with light seasonings, is sure to be a hit with lobster lovers.
Course Main Course
Cuisine Canadian
Keyword chowder, creamed corn, lobster, lobster chowder, potato
Servings 6
My Island Bistro Kitchen My Island Bistro Kitchen

Ingredients

  • 1½ - 2 lb cooked lobster to yield apx. 7 – 8 oz meat (reserve shells and any juice from the lobster)

Lobster Stock:

  • Cleaned-out shells, juice, and the legs from cooked lobster
  • 2 tbsp olive oil
  • 1 tsp minced garlic
  • 3 ” chunk of celery, chopped
  • 2 ” chunk of carrot, chopped
  • ½ cup yellow onion, chopped
  • 1 bay leaf
  • 3 – 4 sprigs each of fresh thyme and parsley
  • 3 cups poultry stock (chicken or turkey)
  • 1/3 cup dry white wine

Bouquet Garni:

  • 1 star anise pod
  • 1 bay leaf
  • 2 pepper corns
  • 1 whole allspice

Chowder:

  • 3 tbsp butter
  • 1/3 cup onion, finely chopped
  • 1/3 cup celery, finely chopped
  • 1/3 cup carrots, finely diced
  • 2 tbsp red pepper
  • 2 cloves garlic, minced
  • tbsp flour
  • cups strained lobster stock (retain any excess stock to thin chowder if it becomes too thick)
  • 1/3 cup dry white wine
  • cups waxy potatoes, such as the red-skinned Norland variety, peeled and diced into ½” cubes
  • ½ - ¾ tsp dried summer savory
  • ¾ cup whipping cream (35%MF)
  • ¾ cup whole milk
  • 1 – 10oz can creamed corn
  • ¼ cup Parmesan cheese, finely grated
  • tsp fresh chives, finely chopped
  • 1 – 1½ tsp fresh thyme, finely chopped
  • ¾ tsp fresh dillweed, finely chopped
  • 1 tbsp fresh parsley, finely chopped
  • 1 - 2 tbsp butter
  • Salt and cracked pepper, to taste

Instructions

Lobster Stock:

  1. Remove and discard the head sac (aka grain sac or stomach (located behind the eyes) from the lobster body, along with any red roe and green tomally. Enclose the shells inside a clean folded over towel. Using a hammer or rolling pin, break up the shells somewhat. Cut the lobster legs into 2-3 pieces.

  2. To make the lobster stock, heat the olive oil in stock pot over medium heat. Add the lobster shells along with the legs. Cook for about 2 minutes then add any juice from the lobster along with the minced garlic, celery, carrot, onion, bay leaf, and sprigs of fresh thyme and parsley. Add the poultry stock and white wine. Cover and bring to a boil then reduce heat to simmer for about an hour. Strain through a fine wire-mesh sieve and discard the solids.

Bouquet Garni:

  1. To make the bouquet garni, use a small piece (apx. 6” square of double-layer cheesecloth. Place spices in centre of sachet. Gather up corners and tie with heavy thread.

Chowder:

  1. Heat the butter in large heavy-bottomed pot over medium heat. When butter is melted, add the onion, celery, carrots, red pepper, and garlic. Sweat the vegetables, stirring frequently, for 2-3 minutes.
  2. Reduce heat to medium-low. Sprinkle the flour over the vegetables and stir to blend. Cook for a few seconds, stirring constantly to prevent sticking and scorching. Gradually add 2½ cups of the lobster stock along with the white wine, stirring constantly to work out any lumps. Add the potatoes, the bouquet garni, and dried summer savory. Increase heat to medium and bring mixture just to a boil then reduce heat to medium low. Cook for 6-8 minutes or until potatoes are almost, but not quite, fork tender.
  3. Combine the whipping cream and milk. Remove about 1/3 – ½ cup of the hot liquid from the pot and stir into the milk to temper it. Pour tempered milk into hot mixture and stir to combine well. Cook over medium-low heat for about 5 minutes. Add the creamed corn, and Parmesan cheese. Cook for 4-5 minutes, just until mixture is heated. If mixture is not as thick as desired, mix an additional tablespoon of flour in 2½ tablespoons of water or some leftover lobster stock (if any). Add a tablespoon of the hot chowder to temper it and then stir into the chowder in the pot.
  4. Add the lobster meat to the chowder along with the fresh herbs, and butter. Heat for about 2-3 minutes on medium-low temperature. Season with salt and pepper to taste.
  5. Remove and discard the bouquet garni. Ladle chowder into warmed bowls and garnish with sprig of parsley and/or chopped chives. Sprinkle lightly with paprika, if desired. Serve with crusty rolls, biscuits, or artisan bread.

Recipe Notes

Yield:  Apx. 4-6 servings

Note 1:  Chowder may be refrigerated up to two days.

Note 2:  Be sure to ready the accompanying blog post to this recipe as it contains additional details,  explanation, and tips for making this chowder.

Note 3:  Any leftover lobster stock can be labelled and frozen for a future use.

 

[Copyright My Island Bistro Kitchen]

If you like lobster, you may also enjoy these other lobster recipes from My Island Bistro Kitchen:

Lobster and Asparagus Crepes
Lobster Frittata
Lobster Club Sandwich
Lobster Eggs Benedict
Lobster-stuffed Cherry Tomatoes
Lobster Croissants
Lobster Cakes
Lobster Rolls
Lobster Macaroni and Cheese

Chicken and Pumpkin Chili

I love a bowl of chili, especially on a cold fall or winter day.  I also like the chili to have lots of texture and flavour and to be well-filled, hearty, and not be too watery.  This recipe for Chicken and Pumpkin Chili has a lovely flavour profile owing to the selection of ingredients and a curated blend of spices to complement the core ingredients. Continue reading Chicken and Pumpkin Chili

Classic Homemade Turkey Vegetable Soup

Homemade Turkey Vegetable Soup
Homemade Turkey Vegetable Soup

If you are a regular follower of my food blog, you will know that I do all I can to maximize the value of food products and reduce food waste.  In my view, one of the best buys to extend meals is a turkey.  Not only does it generate a wonderful roast turkey dinner but there is tremendous goodness left in the carcass and, often, there is more meat than can be used up as cold turkey and it can be transformed into other dishes.  Or, sometimes, one just gets tired of the turkey before it is all used up so a great way to maximize it is to turn it into a delectable Turkey Vegetable Soup.

Turkey Soup
Homemade Turkey Vegetable Soup

The first thing I do after a roast turkey dinner is strip off all the remaining usable meat from the turkey carcass.  I will either immediately make homemade turkey stock with the carcass or freeze it in an airtight freezer bag and make the stock later.  You can find my recipe for making turkey stock by clicking here. If the plan is not to make the Turkey Soup right away, I suggest setting aside 3-4 cups of the turkey meat and freezing it in an airtight freezer bag to have ready to drop in to the soup when it is later made.

Homemade Turkey Stock
Homemade Turkey Stock

Homemade Turkey Vegetable Soup is both delicious and nutritious and my version of this wholesome soup freezes well.  The recipe makes a big batch (about 18-20 servings) though it may be halved.  However, if freezer space is available for the soup, it is mighty handy to have on hand for later use.

Now I do, of course, recommend that homemade turkey stock be used as the foundation for this soup because it is wholesome and free of preservatives.  However, commercially-made stock/broth may be used in its place.

Turkey Soup
Homemade Turkey Vegetable Soup

I recommend a careful reading of my recipe for this soup before beginning to make it as there are some steps involved and probably a shopping trip, too.  To begin, I typically use a dry soup mix comprised of beans, lentils, split peas, pearl barley, and white rice.  I buy this bulk at my local bulk food store and this mix does require a bit of pre-soaking, cooking, and standing time before it is incorporated into the soup pot.  Otherwise the contents of the mix will not cook in the amount of time it takes to cook the remaining ingredients of the soup. So, time will need to be allotted for that activity.  While using this mix adds fibre and bulk to the soup, the soup may be made without it and several photos in this posting show soup made without the dry soup mix. If making the soup minus the dry soup mix, simply increase slightly the quantity/amount of fresh and/or frozen vegetables called for in the recipe so that the soup is filled with goodness and is not too runny.

For this Turkey Vegetable Soup, I am not starting out with the traditional pure mirepoix because that requires that the aromatic holy trinity of carrots, celery, and onion  be chopped really fine.  In this soup, I want those ingredients to be left larger, in bite-size chunks.  However, I do sauté them, along with the parsnip and leek for 2-3 minutes to start the release of their flavours along with the garlic.

Turkey Soup
Homemade Turkey Vegetable Soup

Because I use my own homemade stock which already has some seasonings added, I don’t add huge amounts of seasonings to the soup and this is one soup that I do not like overly spiced or seasoned.  One flavour booster I have found that works really well in this Turkey Vegetable Soup is dry onion soup mix so I add a couple of tablespoons along with small amounts of thyme, summer savory, turmeric, paprika, ground coriander, cloves, and nutmeg and, of course, the standard bay leaves. As always, I recommend, when making a recipe for the first time, to make it with the ingredients and amounts called for by the recipe creator.  If, after you have tried it as it has been developed, you find it needs more or less of a seasoning to suit your personal taste, the adjustments can be noted and made in the next batch.

Turkey Soup
Homemade Turkey Vegetable Soup

I like rutabaga so add a fair bit of it to the soup. It adds both substance and some sweetness to the soup. Sometimes, I will make this soup with peeled cubed potatoes (seen in photo above) and, other times, I will make it a little more rustic, using the mini red potatoes with their skins on (as shown in photo below). Either works.

Turkey Soup
Turkey Vegetable Soup

Nearer the end of the cooking process, add 1 1/2 cups of frozen vegetables.  This can be either corn, peas, or mixed vegetables – any on their own or in any combination to make up 1 1/2 cups.  I like the soup well filled! One nice thing about this kind of soup is that if you don’t like, for example, peas, then simply replace them with another vegetable you prefer.

The cooked turkey may either be cubed (as shown in photo above) or coarsely shredded (as seen in photo below) for this soup.  Making turkey soup is a great way to use up light and/or dark meat left on the turkey.  It only needs about 5 minutes in the soup for it to heat.  Don’t re-cook the meat as it will become tough and it will lose its flavour.

Turkey Soup
Homemade Turkey Vegetable Soup

Serve this soup piping hot with homemade bread, rolls, white biscuits, whole wheat biscuits, or favorite crackers.

[Printable recipe follows at end of posting]

The Bistro’s Homemade Turkey Vegetable Soup

Ingredients:

1 cup dry soup mix of beans, lentils, split peas, pearl barley, and white rice
3 cups cold water

3 – 4 tbsp butter
1 tbsp olive oil
1 cup onion, coarsely chopped
2 cups carrots (about 3 large), cut into bite-sized chunks
1½ cups parsnip (about 2 large), cut into bite-sized pieces
1 cup celery (1 large celery rib), sliced
1 leek (white and green parts only), sliced
5-6 cloves of garlic, minced

12 cups turkey stock

2 tbsp dry onion soup mix
1 tsp dried summer savory
¾ tsp dried thyme
¼ tsp turmeric
¼ tsp paprika
1/8 tsp ground coriander
1/8 tsp cloves
1/8 tsp nutmeg
2 bay leaves

1¾ cups rutabaga, cut into bite-sized chunks

1 lb mini red potatoes (unpeeled), halved or quartered depending on their size or, alternatively, 2 cups peeled potatoes, cubed

1½ cups frozen vegetables (peas, corn, or mixed vegetables)

3 – 4 cups cooked turkey meat, cubed or coarsely shredded

Salt and pepper, to taste

Method:

In large saucepan, soak the dry soup mix in 3 cups of cold water for 2 hours.  Bring to a boil, covered, over medium-high heat.  Reduce heat to low and boil gently for 2 minutes.  Remove from heat and let stand 1 hour.  Drain.

In large stockpot, over medium heat, melt the butter then add the olive oil.  Add the onions, carrots, parsnip, celery, and leek.  Sauté for 2-3 minutes, stirring briskly.  Add the garlic and, stirring constantly, cook for 1 minute longer.

Add the turkey stock, cover, and bring just to the boiling point but do not boil.  Add the dry onion soup mix and spices along with the bay leaves.  Add the rutabaga and drained soup mix of beans, lentils, peas, etc. Cook gently, partially covered, over medium-low heat for about 30 minutes. Season with salt and pepper to taste.

Add the potatoes and cook, partially covered, for about 10-12 minutes before adding the frozen vegetables.  Cook for an additional 15-20 minutes, or until vegetables are cooked.  Add the cooked turkey and simmer for 5 minutes or so, just until the turkey is heated. Season with salt and pepper to taste.

Remove bay leaves and ladle soup into bowls.  Soup freezes well.

Yield:  Approximately 18-20 servings (1¼ cup serving size)

You may also like this recipe for My Island Bistro Kitchen’s Homemade Turkey Chowder.

 

The Bistro’s Homemade Turkey Vegetable Soup

Homemade turkey stock, leftover turkey, and loads of vegetables combine with light seasoning to make a delicious and nutritious turkey vegetable soup.
Course Soup
Cuisine American
Keyword Turkey Soup
Servings 18
My Island Bistro Kitchen My Island Bistro Kitchen

Ingredients

  • 1 cup dry soup mix of beans (lentils, split peas, pearl barley, and white rice)
  • 3 cups cold water
  • 3 – 4 tbsp butter
  • 1 tbsp olive oil
  • 1 cup onion, coarsely chopped
  • 2 cups carrots (about 3 large), cut into bite-sized chunks
  • cups parsnip (about 2 large), cut into bite-sized pieces
  • 1 cup celery (1 large celery rib), sliced
  • 1 leek, white and green parts only, sliced
  • 5-6 cloves of garlic, minced
  • 12 cups turkey stock
  • 2 tbsp dry onion soup mix
  • 1 tsp dried summer savory
  • ¾ tsp dried thyme
  • ¼ tsp turmeric
  • ¼ tsp paprika
  • 1/8 tsp ground coriander
  • 1/8 tsp cloves
  • 1/8 tsp nutmeg
  • 2 bay leaves
  • cups rutabaga, cut into bite-sized chunks
  • 1 lb mini red potatoes unpeeled, halved or quartered depending on their size or, alternatively, 2 cups peeled potatoes, cubed
  • cups frozen vegetables (peas, corn, or mixed vegetables)
  • 3 - 4 cups cooked turkey meat, cubed or coarsely shredded
  • Salt and pepper, to taste

Instructions

  1. In large saucepan, soak the dry soup mix in 3 cups of cold water for 2 hours. Bring to a boil, covered, over medium-high heat. Reduce heat to low and boil gently for 2 minutes. Remove from heat and let stand 1 hour. Drain.
  2. In large stockpot, over medium heat, melt the butter then add the olive oil. Add the onions, carrots, parsnip, celery, and leek. Sauté for 2-3 minutes, stirring briskly. Add the garlic and, stirring constantly, cook for 1 minute longer.
  3. Add the turkey stock, cover, and bring just to the boiling point but do not boil. Add the dry onion soup mix and spices along with the bay leaves. Add the rutabaga and drained soup mix of beans, lentils, peas, etc. Cook gently, partially covered, over medium-low heat for about 30 minutes. Season with salt and pepper to taste.
  4. Add the potatoes and cook, partially covered, for about 10-12 minutes before adding the frozen vegetables. Cook for an additional 15-20 minutes, or until vegetables are cooked. Add the cooked turkey and simmer for 5 minutes or so, just until the turkey is heated.

  5. Remove bay leaves and ladle soup into bowls. Soup freezes well.

Recipe Notes

Yield: Approximately 18-20 servings (1¼ cup serving size)

 

[Copyright My Island Bistro Kitchen]

 

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Turkey Soup
Homemade Turkey Vegetable Soup

You may also enjoy these other soup and chowder recipes from My Island Bistro Kitchen:

Turkey Chowder
Chicken Noodle Soup

 

Classic Roasted Butternut Squash Soup

Classic Roasted Butternut Squash Soup
Classic Roasted Butternut Squash Soup

When days are cooler, or downright cold, there is nothing better to warm the tummy than a bowl of comfort soup.  One of the soups I place in that category is homemade Roasted Butternut Squash Soup.  Full of flavour with a lovely velvety texture, Roasted Butternut Squash Soup has a rich natural golden-yellow color that can’t be beat!  This is a showstopper soup on both the taste and appetizing color fronts, the latter of which is drawn from the orange, fleshy pulp of the squash. Continue reading Classic Roasted Butternut Squash Soup

Homemade Cream of Celery Soup

Cream of Celery Soup
Cream of Celery Soup

Every year we try to grow two or three new vegetables in our garden.  Here, on PEI, we have a very short growing season and so, whatever we grow, must be suitable to that climate. One day, in late June, I was at John’s Greenhouses in Summerside and they had trays of very healthy looking celery starter plants.  On a lark, I bought a tray of six plants and transplanted them.  Never, in my wildest imagination, could I have contemplated how well they would grow!  With leaves on stalks intact, they grew to be 30″ tall.  The celery had a nice crisp bite to it but, seriously, how much celery could we eat raw?

Celery
Celery
Celery
Celery
Celery
Celery

I began thinking about what I could do with the celery and how I could process it into something else. Thus was born my recipe for Cream of Celery Soup which has now elevated itself to one of my favorite cream-based soups.

Cream of Celery Soup
Cream of Celery Soup

I have made and tested this recipe several times (well, you know, we did have a lot of celery in the garden!), adjusting the ingredient amounts and perfecting the method.  This process results in me publishing a recipe for a tasty soup I am delighted with.  It also enables me to share my lessons learned and tips for successfully making this soup.

Ingredients

Use the freshest celery you can find for this recipe.  Chop it finely because celery takes a long time to soften during cooking – the smaller the pieces, the faster it will cook.   I use both onions and leeks in this recipe as they each contribute their own unique flavor to the soup.  They may come from the same family but their unique flavour qualities add levels of complexity and depth to the celery soup.  Always use freshly minced garlic in this recipe – it will have more flavour than a bottled version.  Either chicken or vegetable stock may be used as a base in this soup. I typically use chicken stock.

To get that silky smooth texture for which great cream soups are known, use a combination of whole milk and cream (18% MF). Fat-reduced and skim milks do not do well in this soup. This soup can be made entirely with whole milk but using cream for a portion of the dairy content in the soup will yield a richer and smoother soup. Also, this soup will freeze well if whole milk and cream are used. In fact, I make this soup as part of my batch-cooking menu and freeze it in individual portions. It’s great for work lunches.

I add shredded cheddar cheese to this soup.  Celery and cheese have long been great partners so why not pair them in a soup.  I also add a couple of tablespoons of grated Parmesan cheese to the soup as well.

I love my herb garden and make good use of it.  It’s important to choose herbs for this soup that will pair well with the other ingredients.  I have chosen dill, parsley, and either rosemary or thyme.  Only add these to the late stage reheating of the soup, after it has been puréed, and the milk and cream added.  Softer stemmed herbs such as dill and parsley tend to wilt and become discolored if they are overcooked.  While the more woody rosemary or thyme can withstand a bit more heat, I tend to add them all at the same time, near the end of the cooking process.  The amount of seasoning is always a personal preference. My strategy in herb usage is that they should enhance, not overpower, the dish.  I recommend using the amounts I have indicated in the recipe the first time you make the soup – the herb quantities indicated are considered modest amounts. Then, the next time you make the soup, adjust the quantities of the herbs according to your personal preference.

Method

Celery takes a long time to soften during cooking.  Melt the butter in the saucepan and give the celery the benefit of a head start of about 5 minutes cooking before adding the onions, leeks, potato, and garlic. Cook the vegetables until they are softened – about 15 minutes.  Then, add the thickener (regular or gluten-free flour) followed by the liquid stock (chicken or vegetable) and continue to cook the mixture for 30-35 minutes. The goal is to ensure the vegetables are thoroughly cooked and softened and that time has been allotted for the flavors to blend.

The mixture needs to be puréed until smooth, either in a blender or food processor or, alternatively, via an immersion blender.  I typically use the blender for this and I let the soup cool for about 30-40 minutes or so before putting the hot mixture into the jar of the blender.  I have learned the importance of blending part of the mixture first and then adding the remainder of the mixture while continuing to purée it as, otherwise, it is very difficult to get a  smooth soup.  Because celery has a “stringy” component to it and because, sometimes, no matter how much blending, there can always be little bits of the vegetables that have not puréed completely smooth,  I recommend straining the puréed mixture through a medium mesh wire sieve into a clean stockpot to get rid of any unpuréed residue.  This will result in a smoother textured soup.

Once the puréed mixture is transferred to a clean stock pot and the milk/cream blended in and heated, the cheeses and fresh herbs can be added.

Never boil a cream soup; instead, gently heat it just until the cheeses have melted.

Serving

This soup should be served hot.  It can be garnished with croutons, slivered almonds, croutons, fresh herbs, or a sprig of celery leaves.  Serve it in small quantities as a starter to a meal or in larger bowls as a tasty lunch or light supper. The soup is great served with homemade biscuits, rolls, or bread.

Making this cream-based soup is a great way to make use of fresh celery.

[Printable recipe follows at end of posting]

Cream of Celery Soup
Cream of Celery Soup

Homemade Cream of Celery Soup

Ingredients:

¼ cup + 1 tbsp butter
8 oz celery, chopped fine (apx 2 cups)
2½ oz leek (white and green parts only), sliced thin (apx. 1 cup)
2 oz onion, finely chopped (apx. ½ cup)
4 oz potato, peeled and diced
3 cloves of garlic, minced
1/3 cup flour (to make it gluten-free, use 1/3 cup of 1-to-1 gluten-free flour)

2 cups warm chicken stock
2/3 cup whole milk
2/3 cup 18% cream
Salt and pepper, to taste

1 cup grated cheddar cheese
2 tbsp finely grated Parmesan cheese
¾ tsp fresh dill, minced
1 tsp fresh parsley, finely chopped
¼ tsp thyme or rosemary, finely chopped

Celery leaf, croutons, or slivered almonds for garnish (optional)
Sprinkle of nutmeg for garnish (optional)

Method:

Melt butter in saucepan over medium heat.  Add the celery and cook for 5 minutes, stirring frequently. Reduce heat to just below medium and add the leek, onion, potato, and garlic.  Cook until vegetables are soft, about 15 minutes, stirring often.

Sprinkle flour onto vegetables and stir for approximately 1 minute.  Add chicken stock.  Cover. Bring to a boil.  Add the bay leaf. Cover and reduce heat to simmer and cook for 30-35 minutes, stirring frequently to prevent scorching.  Cool for 30-40 minutes.  Remove bay leaf.  Transfer mixture to blender or food processor, starting with a good half of the mixture, puréeing, and then adding in the remainder and continuing to purée until smooth.  Strain puréed mixture through medium mesh wire sieve, into clean stock pot, to remove any bits of ingredients that have not completely puréed.

Add milk, cream, salt, and pepper to the mixture.  Heat over medium heat.  Do not boil.  Add the grated cheddar and parmesan cheeses along with the fresh herbs.  Stir until cheese melts. Ladle into soup bowls and garnish with a sprig of celery leaf, croutons, or slivered almonds and a sprinkle of nutmeg.

Yield:  5 cups, approximately 4-5 servings (1 to 1¼ cup/serving)

Delicious Cream of Celery Soup with layers of flavor. Perfect as a starter or for a light lunch or supper.

Homemade Cream of Celery Soup

Yield: 5 cups

Serving Size: 1 - 1 1/4 cups

Delicious homemade Cream of Celery Soup with layers of flavor. Perfect as a starter to a meal or for a light lunch or supper.

Ingredients

  • ¼ cup + 1 tbsp butter
  • 8 oz celery, chopped fine (apx 2 cups)
  • 2½ oz leek (white and green parts only), sliced thin (apx. 1 cup)
  • 2 oz onion, finely chopped (apx. ½ cup)
  • 4 oz potato, peeled and diced
  • 3 cloves of garlic, minced
  • 1/3 cup flour (to make it gluten-free, use 1/3 cup of 1-to-1 gluten-free flour)
  • 2 cups warm chicken stock
  • 2/3 cup whole milk
  • 2/3 cup 18% cream
  • Salt and pepper, to taste
  • 1 cup grated cheddar cheese
  • 2 tbsp finely grated Parmesan cheese
  • ¾ tsp fresh dill, minced
  • 1 tsp fresh parsley, finely chopped
  • ¼ tsp thyme or rosemary, finely chopped
  • Celery leaf, croutons, or slivered almonds for garnish (optional)
  • Sprinkle of nutmeg for garnish (optional)

Instructions

  1. Melt butter in saucepan over medium heat. Add the celery and cook for 5 minutes, stirring frequently. Reduce heat to just below medium and add the leek, onion, potato, and garlic. Cook until vegetables are soft, about 15 minutes, stirring often.
  2. Sprinkle flour onto vegetables and stir for approximately 1 minute. Add chicken stock. Cover. Bring to a boil. Add the bay leaf. Cover and reduce heat to simmer and cook for 30-35 minutes, stirring frequently to prevent scorching. Cool for 30-40 minutes. Remove bay leaf. Transfer mixture to blender or food processor, starting with a good half of the mixture, puréeing, and then adding in the remainder and continuing to purée until smooth. Strain puréed mixture through medium mesh wire sieve, into clean stock pot, to remove any bits of ingredients that have not completely puréed.
  3. Add milk, cream, salt, and pepper to the mixture. Heat over medium heat. Do not boil. Add the grated cheddar and parmesan cheeses along with the fresh herbs. Stir until cheese melts. Ladle into soup bowls and garnish with a sprig of celery leaf, croutons, or slivered almonds and a sprinkle of nutmeg.
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Cream of Celery Soup
Cream of Celery Soup

My Island Bistro Kitchen’s PEI Mussel Chowder

My Island Bistro Kitchen's PEI Mussel Chowder
My Island Bistro Kitchen’s PEI Mussel Chowder

Mussels are a favorite shellfish of mine and, while I love them steamed in various different broths, today I am presenting them in the form of Mussel Chowder and I’m sharing my own personal recipe. Continue reading My Island Bistro Kitchen’s PEI Mussel Chowder

Turkey Chowder Recipe

Turkey Chowder is the perfect way to use up leftover turkey.  It’s a welcome tummy-warming and tasty chowder for cold winter days and is a real treat after skiing, a long winter walk, snowshoeing, or coasting on the snow-covered hills. Serve with warm rolls or biscuits straight from the oven for an extra special treat. Continue reading Turkey Chowder Recipe

The Bistro’s Beefy Minestrone

Italian Soup
The Bistro’s Beefy Minestrone

Over the years, I have spent some time in Italy and, of course, that always motivates me to do more Italian-inspired cooking like this Minestrone Soup, for example.  It’s very easy to get inspired when travelling to beautiful parts of the world, especially those known for fine cuisine and wines! Continue reading The Bistro’s Beefy Minestrone

Roasted Cream of Cauliflower Soup

Cauliflower Soup
Roasted Cream of Cauliflower Soup

One of my all-time favorite soups is made with the most unlikely vegetable – cauliflower. I first had this soup on a cold, rainy night in a small café in Mahone Bay, Nova Scotia, many years ago. We were looking for light fare and cauliflower was the soup of the day. I must admit, the thoughts of cauliflower in soup was not at all appealing to me but the menu was limited so this is what was ordered. What came to the table was, without a doubt, one of the most palate-pleasing soups I’ve ever had! Rich and creamy with a sprinkle of nutmeg on top and served with a multi-grain bread, this became a soup that I just had to figure out how to make on my own.  So I set about figuring out just what ingredients would have been used to enhance the somewhat blah cauliflower. My recipe is a good replica of that first cauliflower soup I so enjoyed.

Cauliflower Soup
Roasted Cream of Cauliflower Soup

Over the years, I’ve worked on my recipe for the soup. The first thing I do is roast the cauliflower that I sprinkle with nutmeg.  Of all the spices, I find nutmeg complements the cauliflower best. Roasting vegetables deepens their flavor and this, of course, contributes to the overall flavor of the soup. To make life simpler, rather than say the recipe calls for one head of cauliflower (which comes in different sizes), or x cups of florets, I’ve measured the exact weight of cauliflower my recipe takes for optimal results.  This measurement is taken after the main core stalk of the cauliflower has been removed and discarded. For roasting, I break off chunks of the florets instead of breaking off each individual floret.  The small florets would burn in the roasting process and there is a difference between roasting and burnt offerings! It’s important to stir and turn the cauliflower every 10-12 minutes as it roasts to prevent burning and to ensure even roasting of all sides of the florets.  I also find that loosely mashing the roasted cauliflower with a potato masher makes the vegetable easier to purée evenly.

I use a combination of leeks, onion, and garlic to flavor the soup. The addition of a small amount of fresh fennel does add a layer of flavor complexity to this soup but its addition is optional. When I am making this soup at a time when I have fresh fennel in the garden, I use it but I would not buy an expensive fennel bulb out of season for the small amount the recipe calls for.

The base for this soup is chicken stock. I use the liquid chicken bouillon concentrate to make the stock but homemade or canned/boxed stock can certainly be used.

Cool both the cauliflower and the soup mixture to room temperature before puréeing it. I recommend puréeing the mixture in small batches to ensure the mixture is very smooth and free of any lumps or chunks of cauliflower, leeks, or onions.

I also recommend the milk be at room temperature for about 20-30 minutes or so before blending it into the puréed cauliflower mixture to avoid the milk curdling. Use whole milk, not fat-reduced or skim, for this soup – it’s meant to be luxurious, velvety, and soothing to the palate. In fact, a small amount of cream can be substituted for part of the milk in the recipe. This soup freezes well (yes, it really does) but whole milk or a blend of milk/cream needs to be used when freezing cream-based soups successfully. Soups made with fat-reduced or skim milk do not freeze and reheat well as the ingredients tend to separate.

Once the milk is added (slowly) to the puréed mixture, it’s important not to boil it – all it needs is a slow, gentle heating to the point that the cheese will melt.  My recipe calls for a blend of three flavorful cheeses – cheddar, mozzarella, and parmesan.  I buy the bag of pre-shredded cheese with this mixture in it and these three cheeses do complement, not only each other well, but the cauliflower, too.  Stir the soup over low heat just until the cheeses have all melted and blended into the soup. Never boil this soup.

The soup may be served in small appetizer-sized portions for the soup course of a dinner or, in larger portions as a main meal for lunch or a light supper.  Serve this gorgeous-colored soup with homemade biscuits, crusty rolls, rustic or French bread.

Cream of Cauliflower Soup
Roasted Cream of Cauliflower Soup

Roasted Cream of Cauliflower Soup

Ingredients:

1¼ lb cauliflower florets, chopped into chunks of about 7-9 florets   (weighed after large core stalk removed)
2-3 tbsp olive oil
½ tsp ground nutmeg
Salt and pepper

3 tbsp butter
2/3 cup sliced leeks (white and light green parts only)
1/3 cup onion, finely chopped
¾ oz fresh fennel, finely minced (optional)
2 cloves garlic, minced
3 tbsp flour

2¼ cups chicken stock
2 cups whole milk (at room temperature for 20-30 minutes)
Salt and pepper, to taste

1 cup shredded three-cheese blend (cheddar, mozzarella, and Parmesan cheeses)

Method:

Preheat oven to 400°F.

Line a large rimmed baking sheet with tin foil and spray with cooking oil.

In large bowl, toss the cauliflower florets, oil, nutmeg, salt, and pepper.  Spread cauliflower in single layer on prepared baking sheet.  Roast for approximately 40-45 minutes or until cauliflower is very soft, stirring and turning the cauliflower every 10-12 minutes for even roasting.  Cool slightly.  Break florets into small pieces and mash loosely with a potato masher to break down the florets for easier puréeing.

In medium-sized stock pot, melt the butter.  Sauté the leeks, onion, fennel, and garlic over medium heat until leeks and fennel are softened (but not browned), about 7-8 minutes. Sprinkle the flour over the mixture and stir to blend. Slowly whisk in the chicken stock. Bring to a boil, stirring constantly. Reduce heat and simmer 2-3 minutes or until mixture is thickened, stirring constantly. Remove from heat and cool to room temperature.  Purée cooled mixture along with the cauliflower in small batches in food processor or blender until smooth.

Return puréed mixture to stockpot and, over medium-low heat, slowly stir or whisk in the milk.  Add salt and pepper to taste. When mixture is heated (do not boil), stir in 1 cup of three-cheese blend.  Heat, stirring constantly, just until cheese is melted (do not boil).

Ladle into soup bowls and garnish with roasted cauliflower florets.

Yield: 6-7 servings

Roasted Cream of Cauliflower Soup

Yield: 6-7 servings

A rich and velvety-textured cream-based soup made with roasted cauliflower and a blend of three cheeses.

Ingredients

  • 1¼ lb cauliflower florets, chopped into chunks of about 7-9 florets (weighed after large core stalk removed)
  • 2-3 tbsp olive oil
  • ½ tsp ground nutmeg
  • Salt and pepper
  • 3 tbsp butter
  • 2/3 cup sliced leeks (white and light green parts only)
  • 1/3 cup onion, finely chopped
  • ¾ oz fresh fennel, finely minced (optional)
  • 2 cloves garlic, minced
  • 3 tbsp flour
  • 2¼ cups chicken stock
  • 2 cups whole milk (at room temperature for 20-30 minutes)
  • Salt and pepper, to taste
  • 1 cup shredded three-cheese blend (cheddar, mozzarella, and parmesan cheeses)

Instructions

  1. Preheat oven to 400°F.
  2. Line a large rimmed baking sheet with tin foil and spray with cooking oil.
  3. In large bowl, toss the cauliflower florets, oil, nutmeg, salt, and pepper. Spread cauliflower in single layer on prepared baking sheet. Roast for approximately 40-45 minutes or until cauliflower is very soft, stirring and turning the cauliflower every 10-12 minutes for even roasting. Cool slightly. Break florets into small pieces and mash loosely with a potato masher to break down the florets for easier puréeing.
  4. In medium-sized stock pot, melt the butter. Sauté the leeks, onion, fennel, and garlic over medium heat until leeks and fennel are softened (but not browned), about 7-8 minutes. Sprinkle the flour over the mixture and stir to blend. Slowly whisk in the chicken stock. Bring to a boil, stirring constantly. Reduce heat and simmer 2-3 minutes or until mixture is thickened, stirring constantly. Remove from heat and cool to room temperature. Purée cooled mixture along with the cauliflower in small batches in food processor or blender until smooth.
  5. Return puréed mixture to stockpot and, over medium-low heat, slowly stir or whisk in the milk. Add salt and pepper to taste. When mixture is heated (do not boil), stir in 1 cup of three-cheese blend. Heat, stirring constantly, just until cheese is melted (do not boil).
  6. Ladle into soup bowls and garnish with roasted cauliflower florets.
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Cauliflower Soup

Cauliflower Soup

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