Hometown Get-Togethers - Candace Floyd [22]
1 cup medium salsa
½ cup ketchup
One 14-ounce can beef or chicken broth
1 tablespoon Worcestershire sauce
One 1-ounce package chili seasoning
1 teaspoon chili powder
1 teaspoon ground cumin
¼ teaspoon paprika
1. Heat the oil in a stockpot over medium heat. Add the onion and garlic and cook until the onion is translucent, about 4 minutes, stirring frequently. Increase the heat to high and add the remaining ingredients.
2. Bring to a boil, reduce the heat, and simmer, uncovered, stirring frequently, until the vegetables are tender and flavors are blended, about 40 minutes.
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TIPS FROM OUR TEST KITCHEN: Top the chili with sour cream, shredded Cheddar, or tortilla chips, if desired. Or spoon the chili on top of a baked potato or a bed of cooked brown rice. Flavors improve if the chili is refrigerated overnight. It also freezes well.
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Clam Chowder
Judy Lehmann, Ida Grove, Iowa
Serves 10
“We enjoyed eating clam chowder when traveling out West, but no one would give us their recipe, so I came up with this version myself. My friends ask me to let them know when I’m going to make it so they can come visit at suppertime.”
10 small red potatoes, chopped (about 5 cups)
Three 8-ounce bottles clam juice
½ cup finely chopped onions
½ cup finely chopped celery
One 14-ounce can sliced carrots, drained and chopped
½ cup chopped cooked bacon or bacon bits
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon dried thyme
2 teaspoons salt, or to taste
¼ teaspoon black pepper, or to taste
½ cup (1 stick) butter or margarine
½ cup all-purpose flour
2 cups half-and-half
Three 6-ounce cans minced clams, rinsed and well drained
1. Combine the potatoes, clam juice, and ¼ cup of the onion in a Dutch oven. Add the celery, carrots, bacon, herbs, salt, and pepper. Bring to a boil over high heat. Reduce the heat and simmer, uncovered, until the potatoes are tender, about 15 minutes.
2. Melt the butter in a medium saucepan over medium heat. Add the remaining ¼ cup onion and cook until soft, about 5 minutes. Whisk in the flour. Remove from the heat and slowly whisk in the half-and-half, mixing until smooth.
3. Heat the cream mixture over medium heat, whisking until thickened. Add the clams and cream mixture to the potato mixture. Cook, uncovered, over low heat for 15 minutes, stirring occasionally.
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TIPS FROM OUR TEST KITCHEN: For a thinner consistency, stir in an additional cup of half-and-half.
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Cream of Crab Soup
Audie Goddard, Glen Burnie, Maryland
Serves 12
½ cup (1 stick) butter
1 cup all-purpose flour
One 5-ounce can evaporated milk
2 quarts half-and-half
2 to 4 teaspoons seafood seasoning
½ to 1 teaspoon dried parsley
1 teaspoon salt, or to taste
1/8 to ¼ teaspoon black pepper
1 pound fresh crabmeat, picked over for shells and cartilage
1. Melt the butter in a Dutch oven over medium-low heat. Gradually stir in the flour, whisking until smooth. Add the evaporated milk slowly, whisking until smooth.
2. Stir in the half-and-half gradually to achieve a smooth consistency. Increase the heat to medium and stir constantly with a flat spatula as the soup thickens. Add the seafood seasoning, parsley, salt, and pepper. Add the crabmeat, stirring gently. Cook until thoroughly heated.
Roasted Eggplant Soup with Garlic Cream
Lillian Julow, Gainesville, Florida
Serves 10
2 medium eggplants
2 pounds fresh plum tomatoes
½ cup extra virgin olive oil
2 medium unpeeled garlic cloves
1 medium onion, chopped
1 medium red bell pepper, seeded and chopped
1 medium green bell pepper, seeded and chopped
7 cups vegetable or chicken broth
3 tablespoons chopped basil, or
1 tablespoon dried basil
3 tablespoons chopped oregano, or
1 tablespoon dried oregano
3 tablespoons chopped parsley
2 cups sour cream or crème fraîche
Salt and pepper
1. Preheat the oven to 425°F. Rinse the eggplants and tomatoes and pat dry. Cut the eggplants lengthwise. Brush the cut sides of the eggplants with ¼ cup of the olive oil. Place the eggplants, tomatoes, and garlic on a large foil-lined