MEAT & SEAFOOD SOUP RECIPES
MEATLESS & VEGETARIAN SOUP RECIPES
Crazy about this little ditty for several reasons. It's a super simple way to cook up soups and stews. And I've always got big love for a one-pot meal, especially a love-it and leave-it one like this recipe. And even though it was just turning June and already hot, hot, hot -- this stew screamed fresh, healthy and spring unlike its hearty winter versions. Certainly this week's CSA box brimming with the season's finest fare help pull off this successful sleight of hand for a deLIGHTful spring stew. NOTE: Pot size is crucial, see below ***.
~ Mavenjoy Note: Baking dish size is crucial, see below ~
There are no hard-fast rules to this soup (really to most of our soups). Our healthy soup recipes usually come from a "whatcha got?" moment. For this chowder, it's whatever fish or seafood we might have on hand, like Pacific cod or Alaskan halibut or shrimp and even a can of wild salmon works. (There's a delicious creamy potato chowder variation below too.)
I adapted this little keeper recipe by way of my sister-in-law. It has survived almost
THIRTY years on a piece of weathered, loose-leaf notebook paper in my 'purtiest' cursive
handwriting. It originated from Mollie Katzen's The Enchanted Broccoli Forest, now The NEW Enchanted Broccoli Forest. I remember because I was bewitched by the cookbook's mystical, fun name and simple style that made even vegetables seem alluring and adventurous.