Welcome back to the weekly 4 Moms post, in which 4 moms with a collective total of 35 children share our knowledge, experience and and helpful tips in maintaining health, order and sanity.
This week we’re swapping recipes for our favorite cold-weather soups and stews. First, I recommend you see what’s cookin’ in the other 3 kitchens:
I don’t know about you, but I think there are precious few reasons to look forward to cold weather. The food is high on that short list.
I love soups and stews, but my favorite cold weather is chowder. I may be just making things up (wanna call my bluff?) but I consider any milk-based soup that starts out with sauteed onions and celery a chowder. I consider any chowder delicious.
Clam chowder is nice, but clams are expensive and don’t thrill most of my household. Theoretically, this means it would be affordable because I wouldn’t have to make it for all 12 of us. Practically, this means I would have to cook 2 separate meals. In my world, practicality wins every time.
Instead, we eat mexican corn chowder, and ham/potato chowder – without the ham it’s a cheap and wildly popular lunch in our house. An older recipe called smoky corn chowder is very similar but with smoked sausage and more corn.
Have you heard me complain about my poor memory? I found the mexican chowder posted twice, 2 years apart. The later post mentioned that I had just made it for the first time and had no idea of the origin. Yup, everything is new every day in my world. It’s a fun place.
serves 6-8 as a main dish
- 2 Tbs. butter
- 1 onion, finely chopped
- 2-4 cloves minced garlic (optional, but we love fresh garlic)
- 2 stalks celery, chopped
- 6-8 potatoes, diced (peel if desired)
- chicken broth/bouillon
- 2 quarts milk
- thickening: 1 1/2 cups flour (or 3/4 cup cornstarch) plus 2 add’l cups milk
- opt: ham, grated cheddar cheese
Saute onion, garlic and celery in butter over medium heat until soft. If using ham, add it now; heat and stir a few more minutes. Add potatoes and just enough broth to nearly cover the potatoes. Simmer gently until potatoes are tender, about 10 minutes.
Add milk and heat to boiling, stirring frequently. Thicken by whisking in a paste of flour and milk. Stir until thickened, returning to a boil. Remove from heat and season with salt & pepper as desired. Add cheese now, if desired. Serve and devour.
Join the fun: Link up with your favorite soup, stew or other cold-weather recipe! Just 2 easy rules:
- Link to an individual recipe post, not the home page of your blog.
- Please remember to link back to at least one of the 4 Moms in your post.
oops. No linky here? I probably forgot to come back and add it. Y’all quit giggling and acting embarrassed for me, and just blurt it out like good southern girls. Like that lady did when I came out of the bathroom with my skirt tucked into my undies.
Confession: I did remember to add the linky, but remembering that embarrassing moment gave me a giggle so I decided to leave it in there for you too. Just think: by doing so, I’m helping you remember to check your own skirt before you leave the restroom so you can avoid having one of those moments yourself. Much better to laugh at someone else’s, isn’t it?
Upcoming topics for 4 Moms 35 Kids:
- January 20: Book recommendations for preschoolers
- January 27: Q & A. Got a question? Leave it in the comments on my last Q&A post.