Oyster, Fennel, and Bacon Chowder

This recipe is by Chef Cory Schreiber, Wildwood Restaurant and Bar, Portland, Oregon.  It is very similar to a clam chowder, except, duh, it has oysters.

Light Clam Chowder

This recipe comes from Executive Chef/Vice President of Food Operations Rick Vellante, Legal Sea Foods, Boston, Massachusetts.  This version is lighter because is is made with fish stock rather than cream.  

Manhattan Clam Chowder

My husband has always preferred New England-style Clam Chowder (traitor).  But he tried the Manhattan type once when we went to Red Lobster, and loved it!  We had such a good meal that night, everything was delicious!  I told my friend at work how much we enjoyed it and she said that that particular Red…

Heart Healthy Colombian-Style Beans

My husband is from Colombia and you know no one can make beans like his grandmother did.  In fact, as a child, he would only eat her cooking.  No one else’s.  Nowadays, he is not so picky.  He’ll eat beans, but he really loves Colombian-style beans.  For him, only red kidney beans will do.  He…

Caribbean-Style Sancocho

Sancocho is a soup that is very popular in Latin American cuisine.  I call this one Caribbean because I use ingredients that are more reminiscent of the Caribbean than other parts of Latin America.  According to my husband (from Bogota), Sancocho should be made with both chicken and beef stock.  It also needs potatoes, yucca…

Chickpea Soup

This a delicious soup from the Caribbean.  I like it as a way to use up cooked baked ham.  This recipe calls for dried chickpeas, but you could substitute cooked, canned garbanzo beans.

Pigeon Pea Soup

I love a nice baked ham, but since I am trying to watch my sodium intake and eat less meat, I thought stretching it out with soup was a smart way to go.  I made this with dried peas that were soaked for a couple of days, but you could just as easily use cooked…

Kale Soup

Today I received a recipe in my email.  Ah hah ha ha!  Could I have said such a thing 10 years ago?  Five?  I thought it looked real good, but I made it better.

Shrimp and Coconut Soup

This is a relatively hearty soup made with shrimp and pasta in a creamy, curried broth.  It is flavored with “complete seasoning” which is a Latino blend made by Goya, Badia, and others.  It is a mix of onion powder, garlic powder, and herbs – sort of like a ranch seasoning mix.

Beef and Lentil Soup

I tend to love anything with red lentils.  They turn yellow when cooked and as they soften they also thicken a soup. This is a Caribbean recipe and is very economical.  You can also use yellow split peas, but they need around 15 more minutes to cook.