Soups, Stews and Chowders!

During this month of January 2012 on my talk radio show I have featured a discussion on those hearty Winter foods that tickle your taste-buds and warm your heart. Homemade soups are one of the MOST economical dishes you can create in your own kitchen. They can also be some of the healthiest dishes you will make. If you are trying to watch your weight and you want a cream based soup like a New England Clam Chowder, then use 2% milk instead of half & half or heavy cream. Thicken your soups with corn starch instead of a Roux. There are so many ways to eat what you love and do it in a healthy manner. But, most of all....Cook!

Here is my recipe for my Harvest Potato Soup!

Harvest Potato Soup
(c) Chef Amber DiGiovanni
www.WhatsCookingRadio.com

Photo (C) Chef Amber DiGiovanni 2011

6 Strips Bacon, cooked crispy and crumbled for garnish, RESERVE the bacon renderings
3 Stalks Celery (with leaves), chopped
5 Carrots (peel & dice 3 of them and peel and chunk the other 2)
6 Scallions ( chop the white and pale green sections and add to the celery. Chop the dark green tops for garnish)
2 Tsp minced Garlic
4 Pounds Yukon Gold Potatoes (wash, trim bad spots and dice with skin on into bite size pieces)
5 Cups Chicken Stock
2 Cups Milk
1/4 Tsp White Pepper
1/4 Tsp Black Pepper
3 Bay Leaves
Sea Salt to taste
Sour Cream for garnish
3 Tbl Corn Starch
1/2 Cup Water

I love using a giant cast iron skillet or cast iron dutch oven to make this. Use whatever large pot you have.

1. Cook the bacon crispy and set aside.
2. To the bacon drippings add the celery and portion of scallions for the soup. Cook over a medium heat until starting to caramelize.
3. Add the chicken stock, garlic, white pepper, black pepper, bay leaves, potatoes and the 2 chunked carrots. Cook until the carrots are starting to get tender.
4. Using a blender of food processor puree the chunked carrots and 3 cups of the potatoes and stock. Be sure NOT to puree the Bay Leaves.
5. Return the pureed portion to the pot.
6. Add the milk.
7. Add the diced carrots and simmer until tender.
8. Salt to taste.
9. At this time remove the Bay leaves and discard.
10. Mix the corn starch with the water and whisk into the soup, simmer until thickened.
11. Garnish with the crumbled bacon, scallion tops and sour cream.
12. Serve with crusty bread.