AW got a little rowdy in the kitchen the other day, homemade chili with ground Italian sausage instead of ground beef. We had it for dinner Sunday night, and I had it for lunch yesterday and today. Threw in a little leftover rice to stretch it a bit.
If I'm making it, chili all the way.
If someone else is making it, sign me up for a good lobster bisque.
Reheated the last of the thanksgiving leftovers on the grill for lunch (in the aluminum tub; our Samsung stove has been busted for two months and we may be able to get the internal board repiared by mid-December)...
Got a rotisserie chicken for dinner last night, and the carcass is in the Instant Pot with some veggies and aromatics turning into tonight's soup!
My pozole must be pretty good, everybody takes 2nds & 3rds. No Hispanic or Southwestern roots. I just decided to try to make it & it worked out well.
Duke said:DW makes fantastic chili, but because I'm weird, chili is chili and not soup.
He's right. Chili is not soup.
In reply to 1988RedT2 :
Duke's usually right, and this is no exception.
I never was a soup fan, but I've grown to like it over the years, and PW has become very good at making good hearty soups.
But I'll take a bowl of Pho any day
Maybe this will be the year I finally crack the pizza soup idea I had a while back.
I love a good soup!!!
Mrs FD makes a taco soup that is amazing. It's loosely based on a recipe that is an imitation of the chicfilet tortilla soup.
I agree with the "clean out the fridge" soup, fits with how I do a lot of my cooking (my favorite ingredient is leftovers).
I love a good split pea or bean soup, thank you Marjorie.
And what about seafood chowder!
In reply to RevRico :
Thanks! That sounds tasty.
Czarina is our traditional, before main course, soup on holidays.
Grandma grabs a goose from one of her siblings the day before and bleeds it to make the soup.
I don't know how much of the goose or what parts make it into the soup and I don't ask the recipe. The way she makes it is very good.
She's in her late eighties and good health but I'm not sure how many more years we will have it on holidays.
Due to Thanksgiving, I made a batch of Turkey Corn Chowdah.
In reply to Toyman! :
For visual reference. The whole batch of peppers first, then Half the peppers and onions, after blending to make the base.
Floating Doc (Forum Supporter) said:
And what about seafood chowder!
New England Clam Chowder! 'Dem New Yorkers don't know E36 M3 about chowder wit their Manhattan Style. I mean, what the heck is up with that red stuff?
In reply to 1988RedT2 :
Born and bred in New York, but I’m with you what clam chowda should be white in color.
In reply to David S. Wallens :
I almost deleted my post because of its inflammatory nature. 
I suspect very good Manhattan style is good chowder, but I haven't tasted it yet, whereas I can enjoy even mediocre New England style.
If you dont make turkey soup with the carcass after thanksgiving, then you need to rethink the life choices that got you where you are today.
1988RedT2 said:Duke said:DW makes fantastic chili, but because I'm weird, chili is chili and not soup.
He's right. Chili is not soup.
What about white chicken chili?
How are we defining soup in this thread?
I love making soups/chilis/etc as a single dude because I can stretch it across many meals.
I have a 1 hour chili recipe that is my go to for time crunches. I also make it with ground chicken, dark red kidney beans, and chickpeas to fill it up with protein to compliment my gym gainz. Tomato sauce based with an HEB chili packet and lots of diced/sauteed shallots and peppers, a splash of a brewski, and I'm a weirdo and enjoy diced/sauteed celery in my chili every now and then too. I think its the crunch factor I enjoy.
There's also nothing better than a homemade chicken noodle soup, with a homemade bone broth, and big thiccccccccc egg noodles.
DirtyBird222 said:How are we defining soup in this thread?
I did a quick search and chose this article at random.
Soups are liquid-based.
David S. Wallens said:In reply to 1988RedT2 :
Born and bred in New York, but I’m with you what clam chowda should be white in color.
My grandfather used to make a clam chowder that was more clear than white or red. It had enough spices in it to make your hair smoke. He was the only person that could eat it.
New England style is pretty good but very few people know how to spice it properly.
On the subject of seafood, I do like a good old-fashioned catfish stew on occasion as well.
DirtyBird222 said:1988RedT2 said:Duke said:DW makes fantastic chili, but because I'm weird, chili is chili and not soup.
He's right. Chili is not soup.
What about white chicken chili?
White chicken chili is still chili, just with white beans instead of red, and no tomato. We have a great recipe for that, too, that uses all the fresh peppers, but still comes out not too spicy (unless desired).
Peabody said:In reply to 1988RedT2 :
Duke's usually right, and this is no exception.
I never was a soup fan, but I've grown to like it over the years, and PW has become very good at making good hearty soups.
But I'll take a bowl of Pho any day
This year I did a smoked turkey, so a few days after i made some smoked turkey stock with the carcass.
Sunday I sauteed up some onion, carrot and celery, added stock, bay leaf, and thyme (salt and pepper to taste). Let it simmer for an hour or so to soften up the veggies, then added some of the dark meat from the smoked turkey. Since it was just me at home this week I boiled up egg noodles separately and added them when I was ready to serve. Ive found that if I add the noodles directly to the coup on subsequent servins the noodles absorb a ton of the liquid, so this helps to avoid that.
I also love making a potato leek soup, but my wife is not as much of a fan.
Finally chili with beans, so good, add when serving: cheese, sour cream and Fritos. I used to be die hard with oyster crackers, but Fritos add a nice salty kick.
My wife makes a super simple throw together 'chicken taco soup', which I really want to improve, but sometimes it just does the trick.
Saute some chicken up in taco seasoning first then onions, black beans and frozen corn. Add a family size can of tomato soup, thin a little with chicken stock or water. serve with tortilla chips and cheese ( I add hot sauce and sour cream as well)
Scotty Con Queso said:Chili. You have to try really hard to screw up chili. Then add as much hot sauce, cheese, bread/crackers, and/or sour creme until it reaches epic levels of delicious.
Huge chili fan, although we don't make "Texas-style" chili, I like some veg in mine.
Also, instead of sour creme we do unflavored Greek Yogurt, much more tang to cut through how spicy we like it.
Walked in the house after work today. Turkey broth, in one of my stock pots, my Christmas present to myself a few years ago. I like to cook. I was working all week, so the Mrs took over.
I am hoping to get my daughter to make this:
Smoky and spicy, this Mexican pantry soup takes under 30 minutes
Start to finish: 25 minutes
Servings: 4 to 6
½ medium white OR yellow onion, halved
3 medium garlic cloves, smashed and peeled
2 jalapeño chilies, 1 stemmed, halved and seeded, 1 stemmed, seeded and thinly sliced
14½-ounce can diced fire-roasted tomatoes OR diced tomatoes
Kosher salt and ground black pepper
3 tablespoons extra-virgin olive oil
8 ounces vermicelli OR capellini, broken into 1- to 2-inch pieces
6 cups low-sodium chicken broth
In a blender, combine the onion, garlic, the halved jalapeño, tomatoes with juices and ½ teaspoon each salt and pepper. Blend until smooth, about 1 minute, scraping the jar as needed; set aside.
In a large saucepan over medium-high, heat the oil until shimmering. Add the noodles and cook, tossing often with tongs, until golden brown, 3 to 4 minutes. Remove the pan from the heat. Carefully stir in the puree and the broth (the liquids may splatter). Bring to a simmer over medium-high and cook, uncovered and stirring occasionally, until the noodles are tender, 2 to 3 minutes.
Off heat, taste and season with salt and pepper. Serve garnished with the sliced jalapeño.
Optional garnish: Chopped fresh cilantro OR chopped red onion OR diced avocado OR crumbled tortilla chips OR crumbled queso fresco OR a combination
Stolen from the AP.
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