When cold weather arrives, food starts to take on a more substantial feel in our household with delicious heart-warming meals to ward off the chills of the variable seasonal weather. Soups and chowders really hit the spot when nothing else will warm you. One of the great features of soup is that you can take it anywhere with you to eat. Simply pour it into a container, and you have a prepared meal and a great pick-me-up on a cold day.
Instead of reaching for another cup of coffee, pour yourself a cup of beef consommé or a fragrant Thai-inspired coconut soup. For me, soups are one of my main comfort foods. They reach parts of me other food can’t reach!
I use my slow cooker to perform miracles in the kitchen. The smells of delicious dishes gently simmering all day long fill the house with tantalizing smells. With a cheap ham hock, cider, water, a few carrots and onions, my household can dine like kings. It’s amazing what a few basic ingredients can produce. I always add extra liquid to the slow cooker, so I can freeze my dish and use it later either as a consommé or as a tasty stock for another dish.
Some days, you really don’t feel like turning on your stove yet you really want to reach to the pantry for something nourishing to prepare on a cold day. I’m a great believer in using natural foods; I try avoiding additives and processed foods. Sometimes, however, I reach for the can opener and make Tomato Chowder.
While this chowder is delicious served with hot bread, you can make it more substantial by toasting one side of a round of bread, turning it over and covering it with grated cheese. Place the bread sliced under a broiler, for 30 seconds to 1 minute, or until the cheese is brown and bubbling. Place the bread slice on top of the soup and serve.
Tomato Chowder
Add more sugar, as desired, to adjust the taste of the tomatoes to your liking. To pack this chowder full of extra protein, consider adding cannellini beans or other similar beans during cooking. For children, you can incorporate some chopped hot dogs into the chowder base.
Serves 4
Ingredients:
- 10.5 ounce can condensed tomato soup
- 1 3/4 cups milk
- 14 ounces canned tomato paste
- 11 ounces canned sweet corn, drained
- 8 baby ears of corns, cut in half
- 1/2 teaspoon Worcestershire sauce
- 1 teaspoon sugar
- Coarse salt and freshly ground black pepper to taste
- 4 ounces freshly grated sharp cheddar cheese
- Freshly chopped herbs, such as Italian flat-leaf parsley, for garnish (optional)
Directions:
- In a large saucepan over medium heat, combine tomato soup, milk, tomato paste, sweet corn, baby ears of corn, Worcestershire sauce and sugar.
- Bring tomato soup mixture to a simmer and cook for about 10 to 12 minutes. When the soup is warm, season to taste with salt and pepper.
- Ladle soup into 4 serving bowls. Sprinkle grated cheese over the soup. Garnish with freshly chopped herbs, if desired. Serve immediately.
Deborah Ratcliffe - An experienced International writer with a passion for the reality of life and its magic moments!
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