What is your comfort food for a cold, cozy day?

[NYCgrrl]

I'm intrigued. What is garlic soup? We love garlic, but I've never heard of garlic soup.

Started making this in the '80's for my kiddos after a full morning of playing in wet snow followed by the yell of mothers up and down the street to come in and eat. Of course the children wanted to continue building their snow forts but hey the radiators were steaming hot and just the right temperature for their sodden clothing to get dry in an hour. The soup on the other hand only took 30 minutes to make. The original version I made came straight from the pages of Family Circle and didn't include any then exotic ingredients like smoked paprika. My children were not fans of poached eggs at the time so I just stirred in a beaten egg or two same as for egg drop soup. Nowadays I make this version:

http://www.seriouseats.com/recipes/2010/05/sopa-de-ajo-garlic-soup-recipe.html#comments-22102


but with or w/o paprika, meat (see the Daisy Martinez link at the top of the recipe's introduction) or eggs (and I frequently added frozen peas or salad greens-that's a French thing but works) it's still soul satisfying.
Hope you enjoy it!

 

[luvflorida]

I'm looking up a recipe for NE corn chowder now. We've dipped into the low 70s, which is soup & chowder time for us. Yes, I know we're cold weather wimps.

Good New England corn chowder has to be thick and creamy, consisting mostly of corn and chunks of potato, with or without bacon. The closest I can get to that out here in Arizona is the corn chowder served at Mimi's Café. Nothing beats a bowl of Boston Corn Chowda, though!

 

[MrsCobraBubbles]

Homemade soups--I've made chili, chicken noodle, and split pea in the last week, my kids are about sick of eating soup! My daughter asked me to make "solid food" so I guess I need to find some other comfort foods to make. Nothing beats cheesy garlic mashed potatoes for comfort food, with a side of steamed broccoli. Yum!

 

[Hikergirl]

This was the chicken corn chowder recipe I was going to make today, but I had no chicken broth in the pantry


INGREDIENTS

1. 1/4 cup butter
2. 5 lbs. Russet potatoes, peeled then cubed
3. 1/2 Tablespoon black pepper
4. 4 cups chicken broth
5. 2 (10 oz.) bags frozen corn
6. 3 large chicken breasts, cooked then cubed
7. 1 1/2 Tablespoons cornstarch + 2 Tablespoons water
8. 1 1/2 pints heavy whipping cream
9. 5 slices bacon, cooked then chopped
10. 2 cups shredded cheddar cheese
11. 1 bunch green onions, sliced
    

INSTRUCTIONS

1. Cube butter then place in the bottom of a large greased crock pot. Wash and peel potatoes, then cube. Place potatoes over butter. Season with black pepper. Pour in chicken broth, corn and diced cooked chicken.
2. Cover crock pot with lid and cook on low heat for 6 to 7 hours OR on high heat 4 hours.
3. After time is up mix together cornstarch and water to create a slurry. Pour into crock pot. Then pour in the heavy whipping cream. Gently stir to combine everything. Cover with lid again and cook another 20 minutes or until chowder has thickened. Serve warm in individual bowls and garnish with bacon, cheese and green onion. Enjoy!

 

[tarheelmjfan]

Started making this in the '80's for my kiddos after a full morning of playing in wet snow followed by the yell of mothers up and down the street to come in and eat. Of course the children wanted to continue building their snow forts but hey the radiators were steaming hot and just the right temperature for their sodden clothing to get dry in an hour. The soup on the other hand only took 30 minutes to make. The original version I made came straight from the pages of Family Circle and didn't include any then exotic ingredients like smoked paprika. My children were not fans of poached eggs at the time so I just stirred in a beaten egg or two same as for egg drop soup. Nowadays I make this version:

http://www.seriouseats.com/recipes/2010/05/sopa-de-ajo-garlic-soup-recipe.html#comments-22102


but with or w/o paprika, meat (see the Daisy Martinez link at the top of the recipe's introduction) or eggs (and I frequently added frozen peas or salad greens-that's a French thing but works) it's still soul satisfying.
Hope you enjoy it!

Thanks. I'll give it a try.

 

[tarheelmjfan]

Good New England corn chowder has to be thick and creamy, consisting mostly of corn and chunks of potato, with or without bacon. The closest I can get to that out here in Arizona is the corn chowder served at Mimi's Café. Nothing beats a bowl of Boston Corn Chowda, though!

Sounds good.

 

[AnnaFloridaLover]

There are alot of soups listed here that sound really good.
@AnnaFloridaLover do you mind posting your spinach and lentil soup recipe? I have a TON of lentils and I only use them for one thing. I think my family would love some variety!

Love to share. I found this recipe in a low carb diet book that I've had for years. It's one of the soups that even the pickiest eater in my family comes back for seconds for.
It's actually called Red Lentil and Herb Stew but I add more liquid so it's soup. Also, green lentils work too but I do prefer red in this recipe. Just my preference. Serve with rolls or crusty bread for a full dinner.

2.5 cups red lentils
2 cups fresh spinach
1 onion, chopped
juice of 1 lemon (I just cut up the lemon in quarters and let everyone squeeze their own into their bowl)
6 cups of water (add more if needed)
3 - 4 tsps of vegetable or chicken stock dry powder
2 tbsps of fresh cilantro
2 garlic cloves minced
1/4 tsp cayenne pepper

Place lentils in a pot and add water and vegetable stock. Bring to a boil over high heat. Reduce heat and cook, covered for 20 minutes.
Cook chopped onions in pan and add garlic and cayenne after 5 minutes, cooking 5 minutes longer - use a bit of water in pan to cook, no oil (low fat)
Add onions and garlic to pot, then spinach cooking for no more than 5 minutes.

Serve with lemon slice and cilantro

*If you like cooked celery you can add that while cooking the onions. We like it so if I have it I use it.

*If you are using split lentils, the cooking time will be reduce by at least half.

*Reheats well for leftovers the next day

 

[Hikergirl]

Thanks! It sounds really good and I know everyone in the house will eat it too. I have green lentils on hand so I'll try it with those but I will pick up some red too.
I love soups for meals this time of year and this one even sounds good for warmer weather too since it isn't too "heavy".

 

[NYCgrrl]

We are big soup eaters year round but Fall starts me to making my bases for the winter onslaught of Jack Frost. I'm a perimeter shopper for the most part which means I've a half of an apt. sized chest freezer filled with home made frozen broths and stocks. Nobody else needs to do this...when "Better than Bullion" exists but I like cooking and as the man says it keeps me out of the clothing stores (but into shops like William-Sonoma as he's come to realise), LOL.

This recipe is similar to my basic chicken noodle soup:

https://www.epicurious.com/recipes/food/views/old-fashioned-chicken-noodle-soup-5748
My fav noodles are generally Pennsylvania Dutch wide egg noodles but I've been known to sub dry spaghetti or broken lasagna noodles in a pinch.

When I use store bought broth it tends to be Better than Bullion chicken flavour (great when camping!) due to more precise control of the sodium content and taste but use the version you like best. I rarely use 'shrooms in this soup but that's just a personal thing. I also add thyme to the soup whilst it's simmering since I wuvv the stuff but it's also optional.

Here's a easy to add and subtract corn chowder recipe:

https://cooking.nytimes.com/recipes/8904-basic-corn-chowder

I only add tomato if they need to be used. I sub half the milk with heavy cream or half and half when the mood hits and the corn is frozen instead of fresh.

Here's another version that I tend to make with Thanksgiving leftovers:

https://www.epicurious.com/recipes/food/views/smoky-turkey-corn-chowder-with-bacon-51255640

 

[AnnaFloridaLover]

Thanks! It sounds really good and I know everyone in the house will eat it too. I have green lentils on hand so I'll try it with those but I will pick up some red too.
I love soups for meals this time of year and this one even sounds good for warmer weather too since it isn't too "heavy".

The squeeze of lemon at the end is really the icing on the cake so to speak with this soup.

 

[ols386]

Pizza

 

[kcool]

Chicken and Dumpings without a doubt!

 

[Minnesota!]

Chili and saltines with butter

ranch taco dip and tostitos

 

[debknight]

A really awesome chunky chicken and noodle soup (secret recipe). It goes great with buttery toast and some fruit.

Why is it a "secret"? We all love a good soup.

 

[dyna]

Chili

Beans an ham soup with cornbread an chopped onions

Tater soup with or without cheese

Oatmeal which I can eat any time of day.

 

[gopack]

Macaroni and Cheese, tomato soup and grilled cheese.

Hoping for an early Spring!

 

[Kathryn Merteuil]

Potato soup