I had my parents and brother visiting for my birthday. During the time they were here it snowed and ended up being cold a couple of days. What is quite warming than a bowl of hearty chowder!?
That week I had bought a can of clams from Costco and couldn’t wait to make chowder for dinner so it worked out perfectly.
My brother who has worked in the Restaurant Business for eons said my chowder was really good. I love when he compliments my food. It is almost like he is my own personal food critic, LOL.
I have always loved split pea soup but rarely ever make it. And since my husband is allergic to msg and sodium nitrates we can’t eat ham. Regardless, for this recipe I used boneless pork chops instead and it came out wonderful!
Split Pea soup is a wonderfully hearty soup and very easy to make when using a crockpot.
Crockpot Split Pea Soup with pork
- 4 cups split peas
- 4 cups Turkey or Chicken Bone Broth
- 6 cups water
- 1/2 cup carrots, diced
- 4 celery stocks, diced
- 1/4 cup dried onions or one small onion, diced
- Cracked Salt and Pepper to taste
- 1 lb thin cut boneless pork chops
- Sour Cream (Optional)
Place the pork chops on bottom of the crockpot. Next arrange the split peas in the crockpot in an even layer. Add the carrots, celery, and onion over the split peas.
Pour the broth and water into the slow cooker and season with salt and pepper. Cover and cook on high for 5 to 6 hours or until peas are soft. Place in a bowl with a dollop of sour cream and ENJOY!
This aromatic soup is rich with coconut milk and tastes just as wonderful. I love Coconut Soup!
Unfortunately, I can’t order it out since it is always made with chicken broth and Chicken chunks. So here is a turkey broth version with cooked ground turkey (since I didn’t have Turkey Tenderloin).
Thai Coconut Soup
1 Tablespoon Lemon Grass Paste
2 (14 oz) cans of Coconut Milk
2 cups Turkey Broth
3 1″ strips of ginger, peeled
Dash of Cracked Pepper
Dash of Salt
1/2 lb Ground Turkey or Turkey Tenderloin, Cooked
1 (15 oz) can Asian Straw Mushrooms
1/2 cup Asian Baby Corn Cobs, quartered lengthwise
3 Tablespoons Lime Juice
3 Tablespoons Fish Sauce
1/4 teaspoon red pepper flakes
Bring Coconut Milk and Broth to a boil in a large pot over medium heat. Turn down heat to low. Add remaining ingredients except turkey. Simmer for 10 minutes.
Add turkey and simmer gently for 3 minutes.
Ladle into bowls and serve.
Over the weekend I harvested a nice size bucket of beautiful red tomatoes from my dwindling garden.
I covered the tomato plants with plastic (a makeshift greenhouse) so I can get my plants to last as long as I can. Especially with the numbers dropping near freezing at night these days.
Regardless, I took 2 pounds from the bucket and made homemade Tomato Soup and the rest is now as they say history. 🙂
1 medium white or yellow onion, diced
1 stick of butter (1/2 cup)
Two pounds of fresh tomatoes
2 (15 oz) cans of Tomato Sauce
1 (6 oz) can of tomato paste
1/3 cup sugar
2 tablespoons vegetable base
1-1/2 cups heavy cream
2 tsp salt
Freshly ground black pepper, to taste
Dried basil to sprinkle as garnish
Melt the butter in a large, heavy-bottomed pot over medium-low heat.
Throw in the diced onions and cook until translucent.
Place fresh tomatoes and onions in a blender to liquify. Then pour liquid through a sieve into a large pot and add tomato paste and tomato sauce, then stir to combine.
Add sugar, cream, base, salt and pepper to the soup and stir well. Simmer uncovered for 30 minutes to blend flavors.
When ready to serve, top with a dash of dried basil.
Originally written on August 3, 2014
Every time my family and I have gone out to eat the menus have Clam Chowder on it. However, every time I ask if it contains gluten I am told it does. I am on a mission – I want clam chowder SO I MADE MY OWN….
Crockpot New England Clam Chowder
1/2 cup butter
1 medium onion, finely diced
2 celery stalks trimmed, quartered lengthwise, then sliced into 1/4-inch pieces
1/4 cup + 1 TBSP gluten free all-purpose flour
2 cups vegetable stock
1 (28 ounce) can whole baby clams in juice
2 cups heavy cream
1 tsp Salt
Freshly ground black pepper to taste
Heat 3 TBSP of the butter in a large pot over medium-high heat. Add the onion and celery and sauté until softened, mixing often. Stir in the flour to distribute evenly.
Transfer sautéed onions and celery to a crockpot.
Add the stock, juice and clams, as well as cream and remainder of butte. Then stir to combine.
Place crockpot on high or 4-hrs depending on what type of machine you have.