I always love making soup. All kinds of soups. . .
However, Chowders and Bisques are especially interesting to me ever since my first Crawfish Bisque. I bought some crawfish recently, so another big pot of that'll be happening again soon. . .
However, Chowders and Bisques are especially interesting to me ever since my first Crawfish Bisque. I bought some crawfish recently, so another big pot of that'll be happening again soon. . .
This was a good combination of ingredients, but of course, if I make it again, I'll add and subtract various things - usually depending on what's in my 'fridge.
Today I started by sauteing 4# of scrubbed, rough-chopped potatoes in some of the rendered bacon fat, but there wasn't much. Then adding the chopped carrots and celery and a big spoonful of ghee.
Later I also poured in about 1/3c of cooking Sherry.
It was soon clear to me that this wasn't all going to fit in one pot, so after the chopped onion, garlic and mini peppers were added, I divided it between 2 big pots. Then to each pot I added half of the total: corn with the liquid, cream of mushroom soup, coconut milk.
Simmer about 15 minutes before checking the flavors. I added garlic salt, smoky paprika and my mix of cayenne + black pepper, then finished with a big spoonful of chicken Better Than Bouillon. Top with a little crumbled bacon for texture and great flavor.
This turned out really well. . .Lin
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