This soup my grandmother concocted is super simple (the prep takes about ten minutes) and it's delicious. It comes out tasting like you spent a lot of time on it (know what I mean?). I thought I'd share it with all you hounds.
Does anyone else have a favorite Grandmother recipe they'd like to share?
Gertrude Johnson’s Chowder
1 bag of carrots
1 bunch of celery (with leaves, preferably)
2 large yellow onions
1 1/2 to 2 quarts water or chicken stock (soup should be thick with veggies)
1 1⁄2 tsp. dried thyme
Salt and pepper
1 can Campbell’s Cream of Tomato* or Tomato Bisque soup
1 8-10 oz. can of creamed corn
1 8-10 oz. can of corn niblets
1⁄4 cup oil
Thinly slice carrots and celery (with leaves). I use the thin blade/Cuisinart. Medium dice the onions. Add these three ingredients to the oil in a heavy soup pot and sweat them (covered) slowly for about half an hour or more until onions are golden, stirring occasionally. Add the liquid (stock or water) and the canned ingredients, the thyme and some salt and pepper and simmer for an hour.
*If I can't find Tomato Bisque and I use Cream of Tomato, I add a small 4 oz. can of diced tomatoes.
Of course, it tastes better the second day, and it freezes well. It makes a nice Thanksgiving soup course.
On occasion, I've added cooked shrimp, or clams to this near the end of the cooking time and made it into a entree that I serve with crusty bread and a salad.
Updated 16 hours ago | 48
Updated 28 days ago | 29
Updated 1 year ago | 4
Updated 1 year ago | 0
Updated 2 years ago | 16