comfort food – Simply Sundays

Navy Bean & Sausage Soup

We have always felt that soup is a very underrated meal that is actually not hard to make

Not only does it fit the bill as a comfort food, it’s easier than you might think to develop a lot of flavor with just a few ingredients making this not only a delicious meal but one that’s not too bad on your budget

Another thing that makes soup a good choice is the Instant Pot

Using the pressure cooking and saute function makes soup a cinch

We are starting with 1 pound of dried navy beans

I like to give them a rinse in a strainer and pick through to make sure there is no grit or anything other than beans

Add the beans to the Instant Pot

Add water to the pot until it is around 2 inches above the beans

Using the saute function bring the beans to a rapid boil

Remove the insert with the beans and set aside

Allow the beans to soak in the water for 30 minutes

This can be done ahead of time

While the beans are taking a nice relaxing and warm bath, let’s work on the sausage

We are using 10 hot Italian turkey sausage links but you can use whatever sausage you enjoy

We are going to grill these but they can also be baked or pan fried as well

Preheat your grill to 400 F indirect heat

Place the sausage on the grill and cook 8-10 minutes

Flip the sausage and cook another 8-10 minutes or until just done inside

Remove the sausage and allow to rest 10-15 minutes before slicing

If you slice them right away they will lose all their juices

Once the sausage has rested slice them on a bias, add to a bowl and set aside

Now that our beans have had the rest they so desperately needed, let’s strain them out of the water

Dry out the insert and add it back into the Instant Pot

Heat 2 tablespoons of olive oil using the saute function

Give 1 onion and 2 garlic cloves a nice chop

Add the onion and garlic to the pot with a sprinkle of kosher salt, ground black pepper and crushed red pepper flakes

Cook 4-6 minutes while stirring occasionally

Add the beans in and stir to incorporate

Next we will need 8 cups of chicken stock

Click on our link to make Homemade Chicken Stock

Add the stock to the pot

Close the lid on the Instant Pot and cook on high pressure for 15 minutes

After the 15 minute timer goes off you want to do a quick release and get the pressure out

The beans should be soft but with some texture to them

You don’t want them to blow apart

Next up, we will need 1 bunch of escarole

I love to use escarole as my leafy greens in a soup because it can stand up to the heat and retain some texture

It also adds great flavor

Make sure you give the escarole a good rinse to remove any dirt or grit

Remove and discard the white base

Give the escarole a chop

Add the sausage to the soup

Add the chopped escarole to the soup

Using the saute function, bring the soup to a rapid boil then switch to the lowest heat for saute and simmer the soup covered for 10 minutes allowing the escarole to cook and the flavors to meld

We have a regular pot lid but if your using the pressure lid ensure you have it set to venting so you don’t pressure cook

Houston we have soup!

Taste and season with salt and pepper as needed!!

Sprinkle with some freshly grated parmesan cheese

Serve a delicious bowl of soup and your family will be back for more!!!

Enjoy!!!

Simply Sundays! ~ Navy Bean & Sausage Soup

Servings: 6-8
Time: Bean Soak 30 Min, Prep 15 Min, Cook 35 Min
Difficulty: Easy
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Ingredients

1 pound bag of dried navy beans

6 cups of water (or enough to cover the beans by 2 inches)

10 hot Italian turkey sausage links

1 onion

2 garlic cloves

2 tablespoons of olive oil

8 cups of chicken stock

1 bunch of escarole

kosher salt

ground black pepper

crushed red pepper flakes

Directions

Add 1 pound of dried navy beans to a strainer and give them a rinse. Pick through to make sure there is no grit. Add the beans to the Instant Pot and cover with water up to 2 inches over the beans

Using the saute function bring the beans to a rapid boil. Remove the insert with the beans and set aside. Allow the beans to soak in the water for 30 minutes. This can be done ahead of time

Preheat your grill to 400 F indirect heat. Place the sausage on the grill and cook 8-10 minutes. Flip the sausage and cook another 8-10 minutes or until just done inside. Remove the sausage and allow to rest 10-15 minutes before slicing. Once the sausage has rested slice them on a bias, add to a bowl and set aside

Strain the beans out of the water. Dry out the insert and add it back into the Instant Pot. Heat 2 tablespoons of olive oil using the saute function. Give 1 onion and 2 garlic cloves a nice chop

Add the onion and garlic to the pot with a sprinkle of kosher salt, ground black pepper and crushed red pepper flakes. Cook 4-6 minutes while stirring occasionally. Add the beans in and stir to incorporate

Add 8 cups of chicken stock to the pot. Close the lid on the Instant Pot and cook on high pressure for 15 minutes. After the 15 minute timer goes off you want to do a quick release and get the pressure out

Rinse to remove any dirt or grit from 1 bunch of escarole. Remove and discard the white base. Chop the escarole. Add the sausage to the soup. Add the chopped escarole to the soup

Using the saute function bring the soup to a rapid boil then switch to the lowest heat for saute and simmer the soup covered for 10 minutes allowing the escarole to cook and the flavors to meld

Ladle the soup into a bowl and sprinkle with grated parmesan cheese

Tools used to make this recipe

Architec Carving Board, Gripperwood

Instant Pot IP-DUO60 7-in-1 Programmable Pressure Cooker, 6qt/1000W, Latest 3rd Generation Technology, Stainless Steel Cooking Pot and Exterior

Pyrex Mixing Bowl

ZELITE INFINITY Chef Knife 8 inch

July 28, 2019

simplysundaysfoodblogLeave a comment

Potato Leek Soup

As many of you probably know, the Instant Pot electric pressure cooker is all the rage right now

I love, love, lovity love my IP. It’s out on our counter at least 5 times a week making hard cooked eggs, mains, sides, yogurt… even dessert!

But this isn’t a sales pitch, so let’s make some soup!

I generally try to make recipes based on what’s in season. I was at our local farm market in the produce department and there were like a hundred leeks on display

Well maybe not 100 but there were a whole lot. Decision made. Potato Leek Soup

Some may say that the origin of leek soup is from France, but my Irish Mom, Mary Margaret would beg to differ

You’ll need 3 leeks, 5-6 potatoes (about 2 pounds) 2 garlic cloves and 2 slices of bacon

Slice the bacon into 1 inch strips

Choose the Instant Pot saute function and when hot, add the bacon

Saute until the bacon is browned and crispy then move to a paper towel lined bowl. Don’t wash the IP insert, we want this great bacon-y flavor

Thinly slice the garlic and the white/light green parts of the leeks

Simply Sundays note: slice the leek lengthwise first and rinse off any fine silt and dirt before slicing

Add a splash of olive oil to the bacon fat in the instant pot and once hot, add in the leeks & garlic

Saute for about 10 minutes or until the leeks are softened

Add in 6 cups of broth and bring to a boil, still on the saute function of the pot

Peel and cube the potatoes and add to the instant pot along with 3 bay leaves

Stir, place the cover on the pot, make sure the knob is on seal and set manual cook for 8 minutes. Keep in mind, with 6 cups of liquid, it will take a few minutes to get up to pressure. Use the quick release once completed

Remove and discard the bay leaves and using an immersion blender, blend to the desired consistency. Sometimes I blend it completely smooth, other times I leave some chunks for texture. Whatever the whim of the day is…

Drizzle in about a half of a cup of heavy cream or half & half and stir

Season to taste with kosher salt and serve garnished with the crumbled bacon and fresh chives

Enjoy!

Simply Sundays! ~ Potato Leek Soup

Servings: 4-6
Time: 20 minutes prep, 20 minutes cook
Difficulty: Easy
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Ingredients

3 leeks, rinsed and sliced

5-6 potatoes (about 2 pounds), peeled and cubed

2 garlic cloves

2 slices of bacon

Tablespoon of olive oil

6 cups of broth (chicken or vegetable)

3 bay leaves

1/2 cup of heavy cream or half & half

Kosher salt, to taste

Crumbled bacon and fresh chives for serving

Directions

Slice the bacon into 1 inch strips; choose the Instant Pot saute function and when hot, add the bacon

Saute until the bacon is browned and crispy then move to a paper towel lined bowl. Don’t wash the IP insert, we want this great bacon-y flavor

Thinly slice the garlic and the white/light green parts of the leeks

Add a splash of olive oil to the bacon fat in the instant pot and once hot, add in the leeks & garlic; saute for about 10 minutes or until the leeks are softened

Add in 6 cups of broth and bring to a boil, still on the saute function of the pot

Peel and cube the potatoes and add to the instant pot along with 3 bay leaves

Remove and discard the bay leaves and using an immersion blender, blend to the desired consistency

Drizzle in about a half of a cup of heavy cream or half & half and stir

Season to taste with kosher salt and serve garnished with the crumbled bacon and fresh chives

Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Cooker

KitchenAid 3-Speed Hand Blender

Architec Carving Board, Gripperwood

Mini Prep Glass Bowl

Pyrex Prepware 1-Cup Measuring Cup

Anchor Hocking 8 Cup Measuring Cup Glass Batter Bowl with Spout

March 10, 2019

simplysundaysfoodblog7 Comments

Irish Lamb Stew

Tender lamb & vegetables braised with Guinness stout make this Irish inspired stew rich and comforting

One of our favorite comfort foods has to be stew

Hearty, warming and filling what’s not to like?

We are taking this stew to the next level and making an Irish inspired stew with lamb and Guinness Stout

We are using lamb shoulder chops which is usually a cheaper cut of lamb

That is because typically it is a tougher cut which makes it perfect for a stew

As it braises it will become very, very tender

Now you can have the butcher cut up lamb stew meat for you but we are going to process this ourselves

We are starting with 12 bone in lamb chops

Remove the meat from the bones and trim off any excess fat

Try to cut the meat into even sized cubes

This yielded around 2 1/2 pounds of lamb stew meat

Heat 2 tablespoons of olive oil in a dutch oven over medium high heat

We are going to sear the lamb in batches, so add some into the pot and sprinkle with kosher salt and ground black pepper

Brown the stew meat on all sides then remove and set aside

Repeat until all the meat has been browned

It’s ok to have small brown bits of meat stuck to the bottom of the pot

That will just add in flavor later on

Comfort food, especially stews are so fantastic because you continuously add in layers of flavor

The first layer was the searing of the lamb

Now we are going to start on the next layer of flavor

We will need 3 slices of bacon, 1 onion and 3 garlic cloves

Peel and chop the onion and garlic

Cut the bacon into small pieces

Reduce the heat to medium low and add the bacon to the pot

Cook 6-8 minutes stirring occasionally, until the bacon is brown and rendered

Next add in the onion and garlic

Stir to combine

Cook 4-6 minutes stirring occasionally until the vegetables soften and onion starts to become translucent

Next, we will need 1/4 cup of flour, one 14.9 ounce can of Guinness Stout (I did say Irish stew), 6 cups of beef stock, 2 tablespoons of Gravy Master, 1 tablespoon of Worcestershire Sauce, 1 sprig of fresh rosemary and 1 sprig of fresh thyme

Click on our link to make Homemade Beef Stock

Sprinkle the vegetables with the flour and stir to combine

Deglaze the bottom of the pot with the Guinness and stir it up breaking up the browned bits on the bottom (this will help flavor the gravy)

Bring to a boil then reduce heat and simmer cook 5-6 minutes to cook the alcohol off

Next, add in the Gravy Master and Worcestershire Sauce and stir

Add in the beef stock and stir to combine

Put the meat back in with any pan juices that have collected

We tied the rosemary and thyme together with a piece of butcher string just to make it easier to remove the stems later on

Add the sprigs to the pot and cover

Bring to a boil then reduce heat and simmer for 45 minutes stirring occasionally

While that’s cooking lets get the next 2 ingredients ready

We will need 4 red potatoes and 4 carrots

Leave the skins on the potatoes

Peel the carrots and remove the ends

Give everyone a chop trying your best to keep the pieces as even as possible

After the 45 minutes are up add the potatoes and carrots to the pot and stir to combine

Cover and bring to a boil reduce to a simmer and cook 25 minutes or until the vegetables are tender

We might be breaking a bit of tradition here but I cannot have stew without mushrooms

We are using 10 ounces of Baby Bella mushrooms that have been wiped clean of any dirt

Give the mushrooms a slice

Add these to the stew

Now this time I know I’m breaking tradition

My wife and daughter just love pearl onions (or “Pearled” onions as my daughter used to call them)

So I’m adding in 1 cup of frozen pearl onions

Cover and bring to a boil then reduce heat to a simmer and cook 10 minutes

Remove the stems you tied together of the rosemary and thyme

Next we will need 2 tablespoons of fresh parsley that we will chop

This will add a bright freshness to the rich stew

Remove the stew from the heat

Taste and re-season the stew with kosher salt and ground black pepper as needed

Add in the fresh chopped parsley

Dig into a warming hearty bowl of Irish Stew!

Enjoy!!!

Simply Sunday! ~ Irish Lamb Stew

Servings: 6-8
Time: Prep 30 Min, Cook 1 Hour 40 Min
Difficulty: Medium
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Ingredients

2 1/2 pounds of lamb stew meat

2 tablespoons of olive oil

kosher salt and ground black pepper

3 slices of bacon

1 onion

3 garlic cloves

1/4 cup of flour

one 14.9 ounce of Guinness Stout

6 cups of beef stock

2 tablespoons of Gravy Master

1 tablespoon of Worcestershire Sauce

1 fresh sprig of rosemary

1 fresh sprig of thyme

4 red potatoes

4 carrots

10 ounces of Baby Bella mushrooms

1 cup of frozen pearl onions

2 tablespoons of fresh chopped parsley

Directions

If butchering your own lamb shoulder chops remove the meat from the bones and trim off any excess fat. Try to cut the meat into even sized cubes. Heat 2 tablespoons of olive oil in a dutch oven over medium high heat

Sear the lamb in batches. Add some into the pot and sprinkle with kosher salt and ground black pepper. Brown the stew meat on all sides then remove and set aside. Repeat until all the meat has been browned

Reduce the heat to medium low and add 3 slices of chopped bacon to the pot. Cook 6-8 minutes stirring occasionally, until the bacon is brown and rendered. Next peel and chop 1 onion and 3 garlic cloves and add them to the pot. Stir to combine. Cook 4-6 minutes stirring occasionally until the vegetables soften and onion starts to become translucent

Sprinkle the vegetables with 1/4 cup of flour and stir to combine. Deglaze the bottom of the pot with the Guinness and stir it up breaking up the browned bits on the bottom (this will help flavor the gravy). Bring to a boil then reduce heat and simmer cook 5-6 minutes to cook the alcohol off

Next add in 2 tablespoons of Gravy Master and 1 tablespoon of Worcestershire Sauce along with 6 cups of beef stock and stir to combine. Add the meat back in with any pan juices that have collected. Tie 1 sprig of fresh rosemary and 1 sprig of fresh thyme together and add them to the pot. Cover and bring to a boil then reduce heat and simmer for 45 minutes stirring occasionally

Leave the skins on 4 red potatoes and chop. Peel and remove the ends from 4 carrots and chop. After the 45 minutes are up add the potatoes and carrots to the pot and stir to combine. Cover and bring to a boil reduce to a simmer and cook 25 minutes or until the vegetables are tender

Wipe any dirt off of 10 ounces of Baby Bella mushrooms and slice. Add these to the stew along with 1 cup of frozen pearl onions. Cover and bring to a boil then reduce heat to a simmer and cook 10 minutes

Remove the stew from the heat. Taste and re-season with kosher salt and black pepper as needed. Remember to remove the stems from the rosemary and thyme you tied together earlier. Sprinkle with 2 tablespoons of fresh chopped parsley and serve

Tools used to make this recipe

ZELITE INFINITY Chef Knife 8 inch

ZELITE INFINITY Boning Knife 6 Inch

Architec Carving Board, Gripperwood

OXO Good Grips Flat Wire Whisk

Royal Classique 10 Piece Stainless Steel Measuring Cups and Spoons Set with Silicone Handles

Lodge Enameled Cast Iron Dutch Oven

Anchor Hocking 8 Cup Measuring Cup Glass Batter Bowl with Spout

March 18, 2018March 8, 2020

simplysundaysfoodblog7 Comments

Chicken and Dumplings

As far as I’m concerned, chicken and dumplings may be one of the most fulfilling and satisfying of the comfort foods

If you really think about it, the base part of the dish is none other then a great chicken soup and if that is not comforting then Bob’s your Uncle!

What?

Bob’s your Uncle?

Sorry it’s and English thing and though I don’t exactly understand it, I chuckle whenever I hear it (I also use it a lot around the house for no real reason other then personal amusement)

So this is what I’m going to call a soup to nuts recipe meaning your making a homemade stock, which is going to cook the chicken

You will then use both the stock and cooked chicken to make the dish

This is truly old school cooking

The stock part of this recipe can be done a day in advance

So to start off we have a 3 pound fryer chicken

Make sure to remove any giblets or packages from inside the chicken then place the whole bird in a pot

Next we will need 1 carrot, 1 celery stalk, 1 onion, 2 bay leaves and around 1 tablespoon of whole black peppercorns

Give the veggies a rough chop

No need to peel anything, these are just to flavor the stock

Place everyone in the pot with the chicken

Fill the pot with cold water making sure to cover the chicken

Cover and place over medium heat

Bring to a boil then reduce the heat to a simmer and cook for 1 – 1 1/2 hours or until the chicken basically falls apart

Once done remove the chicken and set aside to cool

Once the chicken cools remove the skin and pick the meat from the bones into large chunks

Set the chicken aside

Strain the stock discarding the vegetables but reserving the liquid

Now we are basically going to start the process over but this time we will make the actual meal

We will need 2 carrots, 2 celery stalks, 1 onion, 2 garlic cloves and 2 bay leaves

Peel and chop the onion, carrots and garlic

Chop the celery

In the pot we used to make the stock, add 2 tablespoons of extra virgin olive oil and 2 tablespoons of butter

Heat until the butter is melted and bubbling

Add in the veggies and bay leaves

Saute 6-8 minutes or until the vegetables start to soften

Next sprinkle the vegetables with 1/4 cup of flour

Stir and cook 2-3 minutes or until the flour mixture is lightly browned

This will be the base of a roux to help thicken the sauce later

I ended up with just about 8 cups of stock

I’m going to add this into the vegetables 1 cup at a time stirring as we go

Next we will need 1 cup of pearl onions and 1 cup of frozen peas

Add these to the pot

Next we will need to add in the chicken and 1/4 cup of heavy cream

Cover and bring to a boil

Reduce the heat to a simmer and cook 15 – 20 minutes

While that’s cooking lets work on some dumplings

For the dry ingredients we will need 2 cups of sifted flour, 1 tablespoon of baking powder and 1 teaspoon of kosher salt

Whisk the dry ingredients together

For the wet ingredients, we will need 2 eggs beaten, 1 cup of buttermilk and 1 tablespoon of sage

I’m using dry sage here but fresh will work as well

If you don’t have butter milk just add 1 tablespoon of lemon juice to 1 cup of whole milk and let sit for 10 minutes

Whisk the the wet ingredients and sage together

Fold the wet and dry ingredients together into a nice batter

Use a tablespoon to scoop up a mound of batter

Use another tablespoon to scrape the dumpling into the pot

Repeat until the batter is gone, trying not to over crowd the dumplings

Bring the soup back to a simmer and cook for 10 – 12 minutes

The dumplings will swell up so don’t panic if they look attached

I assure you they will separate when you scoop them out

Remove the dumplings and set aside

The dumplings will actually help thicken the soup

Man that looks good!

Ladle some that chicken goodness into a bowl and top with a fluffy dumpling

Sprinkle with parsley

Enjoy!!!

Simply Sundays! ~ Chicken and Dumplings

Servings: 6-8
Time: Prep 1 1/2 Hour, Cook 40 Min
Difficulty: Medium
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Ingredients

For the stock

3 pound fryer chicken

1 carrot

1 celery stalk

1 onion

2 bay leaves

1 tablespoon of whole black peppercorns

8 cups of water (or enough to cover the chicken)

For the soup

2 carrots

2 celery stalks

1 onion

2 garlic cloves

2 bay leaves

1/4 cup of flour

1 cup of frozen pearl onions

1 cup of frozen peas

reserved chicken

1/4 cup of heavy cream

kosher salt

ground black pepper

For the dumplings

2 cups of sifted flour

1 tablespoon of baking powder

1 teaspoon of kosher salt

2 eggs (beaten)

1 cup of buttermilk

1 tablespoon of sage

Directions

For the stock

Make sure to remove any giblets or packages from inside the chicken then place the whole bird in a pot. Roughly chop 1 carrot, 1 celery stalk, 1 onion. No need to peel anything, these are just to flavor the stock. Add these to the pot with the chicken along with 2 bay leaves and 1 tablespoon whole black peppercorns

Fill the pot with enough cold water to cover the chicken. Cover and place over medium heat. Bring to a boil then reduce the heat to a simmer and cook for 1 – 1 1/2 hours or until the chicken basically falls apart. Once done remove the chicken and set aside to cool

Once the chicken cools remove the skin and pick the meat from the bones into large chunks. Set the chicken aside. Strain the stock discarding the vegetables but reserving the liquid

For the soup

Peel and chop 1 onion, 2 carrots and 2 garlic cloves. Chop 2 celery stalks. In the pot we used to make the stock add 2 tablespoons of extra virgin Olive oil and 2 tablespoons of butter. Heat until the butter is melted and bubbling. Add in the veggies and bay leaves and saute 6-8 minutes or until the vegetables start to soften

Next sprinkle the vegetables with 1/4 cup of flour. Stir and cook 2-3 minutes or until the flour mixture is lightly browned. This will be the base of a roux to help thicken the sauce

Using the 8 cups of stock that we made add 1 cup at a time to the vegetables and roux stirring as you go until all the stock is in. Next add in 1 cup of frozen pearl onions and 1 cup of frozen peas. Add in the chicken and 1/4 cup of heavy cream. Cover and bring to a boil, reduce the heat and simmer for 15 minutes

For the dumplings

In a bowl whisk together 2 cups of sifted flour, 1 tablespoon of baking powder and 1 teaspoon of kosher salt. In another bowl whisk together 2 eggs beaten, 1 cup of buttermilk and 1 tablespoon of sage. Fold the wet and dry ingredients together into a nice batter

Use a tablespoon to scoop up a mound of batter. Use another tablespoon to scrape the dumpling into the pot. Repeat until the batter is gone trying not to over crowd the dumplings. Bring the soup back to a simmer and cook for 10 – 12 minutes

Remove and discard the 2 bay leaves. Remove the dumplings and set aside. The dumplings will actually help thicken the soup. Ladle the chicken soup into a bowl and top with a fluffy dumpling. Sprinkle with parsley

Tools used to make this recipe

Simply Bamboo Cutting Board

Anchor Hocking 2 Quart Glass Batter Bowl With Lid

Architec Gripperwood Cutting Board

Wilton Recipe Right 3 Piece Cookie Pan Set

ZYLISS Quik Blend Whisk

January 31, 2017February 3, 2017

simplysundaysfoodblogLeave a comment

New England Clam Chowder

Clam Chowda! That’s how I hear it in my head. We went on an awesome Summer vacation in Maine and I’m not sure which we loved better… the beautiful scenery or the food!

Here’s another one of our Maine foodie favorites ~ New England Clam Chowder

A hot bowl of this delicious soup with briny clams, chunks of potato in a creamy broth brings me right back to the relaxation of the ocean and majestic views

Oh, wait… we’re supposed to be cooking here. My apologies. Let’s get right to it

I was actually going to start with 2 slices of bacon to cook the veggies in and was just about laughed out of my kitchen by my family

So… let’s start with 4 slices of bacon, one celery stalk and a medium onion, diced uniformly

In a large stockpot over medium heat, saute the bacon for about 5 – 7 minutes until some of the fat is rendered. Add in the onion, sweat them for about 4 minutes, add in the celery, stir and cook down for another 4 minutes

Sprinkle in about 2 tablespoons of flour or cornstarch, stir and cook for another 2 minutes

While the veggies are cooking, strain three 10 ounce cans of clams over a large bowl. You should have about 2 cups of liquid. Add four 8 ounce bottles of clam juice which will bring the liquid to about 6 cups

I generally make soup with 8 cups of broth or stock so I’m going to add in 2 cups of chicken broth to bring the level up

Pour the clam liquid and stock over the bacon and veggies in the pot and give a stir. You can raise the heat up to medium high to bring to a simmer

In the meantime, let’s get the potatoes prepped. I like red potatoes in clam chowder because I believe they are typically what are used, but I also like that there is no peeling involved

Wash and cube about 5 red potatoes (2 cups) and add to the simmering pot of broth

Lower the heat to medium and cook for 20 minutes or until the potatoes can be easily pierced with a knife

We’re in the home stretch here… measure out 1 cup of heavy cream, get the bowl of clams ready and some nutmeg

Add the cream, clams and some grated nutmeg into the pot

Stir and heat through about another 5 minutes, re-season with kosher salt if necessary

Garnish with freshly chopped parsley and some additional crumbled bacon if desired (Again, my family is questioning why anyone wouldn’t want extra bacon!)

Enjoy!

Simply Sundays! ~ New England Clam Chowder

Time: 15 minutes prep, 40-45 minutes cook
Difficulty: Easy
Print

Ingredients

4 slices of bacon (+more cooked, crumbled bacon for serving, if desired)

1 celery stalk

1 medium onion

2 tablespoons of flour or cornstarch

Three 10 ounce cans of clams (clams and broth separated)

Four 8 ounce bottles of clam juice

2 cups of chicken broth

5 red potatoes (2 cups)

1 cup of heavy cream

Grated nutmeg

Kosher salt to taste

Fresh chopped parsley and additional cooked, crumbled bacon for serving if desired

Directions

Dice 4 slices of bacon, one celery stalk and a medium onion uniformly; in a large stockpot over medium heat, saute the bacon for about 5 – 7 minutes until some of the fat is rendered; add in the onion, sweat them for about 4 minutes, add in the celery, stir and cook down for another 4 minutes

Sprinkle in about 2 tablespoons of flour or cornstarch, stir and cook for another 2 minutes

While the veggies are cooking, strain three 10 ounce cans of clams over a large bowl; set clams aside. You should have about 2 cups of liquid. Add four 8 ounce bottles of clam juice which will bring the liquid to about 6 cups; add in 2 cups of chicken broth to bring the level up to 8 full cups

Pour the clam liquid and stock over the bacon and veggies in the pot and give a stir; raise the heat up to medium high to bring to a simmer

Wash and cube about 5 red potatoes (2 cups) and add to the simmering pot of broth; lower the heat to medium and cook for 20 minutes or until the potatoes can be easily pierced with a knife

Add 1 cup of heavy cream, the reserved clams and some grated nutmeg to the pot; stir and heat through about another 5 minutes, re-season with kosher salt if necessary

Garnish with freshly chopped parsley and some additional crumbled bacon

Tools used to make this recipe

Architec Gripperwood Gourmet Sheesham Cutting Board, 10 by 15-Inch

Farberware Classic Stainless Steel 6-Quart Covered Stockpot

Greenbrier Mini Prep Bowls

Anchor Hocking Glass 8 Cup Measuring

Cuisinart Fine Mesh Stainless Steel Strainer

Raniaco Stainless Steel Grater/Zester

Pyrex Prepware 1-Cup Measuring Cup

January 10, 2017

simplysundaysfoodblog5 Comments