I've received some staff requests for SOUPS, so today's GMAZ segment is dedicated to those hearty bowls of comfort food in fall! There's something for everyone, whether your style is "football" or "fancy"! I'm somewhere in between and I love them all!
1 stick of butter
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped carrot
1 tablespoon tomato paste
2 cups chicken stock
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper
2 cloves garlic, minced or pressed
2 cups heavy cream
1/3 cup sweet white wine (I used Chateau St. Michelle Reisling)
1/2 lb. cooked lump lobster meat (2 tails)
fresh thyme sprigs (for garnish)
lemon zest (for garnish)
Melt the butter in a large pot over medium heat. Add the garlic, onion, celery, and carrot. Cook and stir until veggies are soft, about 7 minutes. Stir in the chicken broth, tomato paste, season with salt, pepper and cayenne pepper. Bring to a boil, then reduce to a simmer for about 10 minutes.
Transfer the mixture to a blender or food processor. Add 1/2 cup of the lobster meat. Cover, and process until smooth. Return to the pot, stir in the half-and-half, white wine, and remaining lobster meat (reserving just a few pieces for garnish). Cook over medium-low heat, stirring frequently until thickened, about 30 minutes.
Transfer to serving bowls and garnish with fresh thyme sprigs and lemon zest. Serve immediately.
1/2 medium onion, diced (Maui onion or other sweet variety)
1 large Russet Potato, cut into 1" cubes
4 cans smoked clams in oil (3.75 oz. each)
5 tbsp. Flour
2 cups Heavy Cream
2 cups chicken stock (plus more for thinning)
2 large Bay Leaves
3 fresh thyme sprigs
Heat a large pot or dutch oven to high heat. Add the bacon and cook on high heat for about 7 minutes until crispy. Drain from the drippings with a slotted spoon and transfer to a bowl that's been lined with a paper towel.
Add the fennel, carrots, onions and potatoes to the bacon drippings. Season with salt and pepper to taste. Reduce heat to medium and sauté the vegetables on medium heat for about 3-4 minutes until they begin to soften.
Add one of the cans of clams with the oil into the pot. Stir to combine it with the bacon drippings and veggies. Add in the flour and continue to stir until a thick roux is formed with the oil and flour.
Add in the heavy cream, chicken stock, thyme sprigs and bay leaves. Re-season with salt and pepper to taste. Bring to a boil, then reduce to a simmer. Allow the mixture to simmer for 20-30 minutes until the potatoes are soft when pierced with a fork. If the chowder gets too thick while simmering, add another 1/4 cup at a time of chicken stock.
Stir in the remaining clams and their oil. Simmer for another 5-10 minutes. Remove bay leaves and thyme sprigs before serving. Serve with crackers or in Sourdough bread bowls.
2 medium Russett potatoes, peeled and cut into 1" cubes
salt and pepper
Melt butter in a large pot or dutch oven on medium heat. Add garlic and onion and cook, stirring frequently, until onions are soft, about 4 minutes.
Whisk in flour until lightly browned, about 1 minute. Gradually whisk in half and half, chicken stock and clam juice. Cook on medium heat, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.
Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes.
Stir in clams until heated through, about 1-2 minutes; season with salt and pepper to taste.
Serve in a sourdough bread bowl, garnish with chopped bacon and/or fresh parsley if desired.