Last time I posted two weeks at a time, it was because I made the first week’s soup later in the week and the next week’s soup early in the next week. So I wasn’t really procrastinating that one. I was just proactive my second week.
That’s not the case for this post. I made both of these soups about mid-week during their respective weeks, and I just haven’t gotten around to writing them up.
But I don’t have to work tomorrow. And the baby is asleep. And I have a glass of wine in my hand. So here we go!
The soup for week 6 was beef stew. It has been extremely cold the last several weeks, so I was looking for something hearty.
I found the recipe (through Pinterest) on the blog Moms Need to Know. I served it with some rosemary bread, which I honestly wasn’t a fan of, but my husband really seemed to like. I’ll stick with a good crusty Italian loaf next time.
The recipe was pretty easy and the end result tasted good. As per usual with stew, the leftovers were better the second day. I wish that the liquid had been a little thicker the first day. The texture of the vegetables and meat were great though, perfectly cooked.
The soup for week 7 was a winner! Mmmmm I want more just thinking about it.
I made Sausage, Corn, & Potato Chowder. I pinned the recipe that came from a sausage company’s website, so obviously they put their own sausage in the recipe. I just used whichever brand it was that I had in my freezer.
This recipe was super easy, which was a point in its favor. It was also very fast to throw together. Start to finish, it took about half an hour.
I was skeptical about including creamed corn in this recipe. I have been a devout hater of creamed corn since I was a kid. It may be ridiculous, and I might even like it if I would give it a chance at my advanced age, but I stick to my guns. I’m glad I included it though, because I couldn’t taste that “creamed corn flavor” and the soup was great.
Next time, I would use cubed hashbrowns instead of shredded, just because I think the texture would work better. Also, I cut the sausage into large pieces like the picture on the recipe, and I definitely should have gone with smaller bits. I ended up just chopping the sausage up as I ate it.
And who doesn’t love a soup that you top with a handful of cheese and chives? Just yummy!
Slow Cooker Beef Stew
Prep time: 15 minutes
Cook time: 6 hours
2 lbs beef roast, cubed
1/2 cup flour
2 t salt
1/2 t pepper
1/2 t thyme
1 t minced garlic
1 bay leaf
1 t paprika
1 T Worcestershire sauce
1 large onion, chopped
2 cups beef broth
1 lb potatoes, cubed
1 lb baby carrots
2 ribs celery, chopped
2 T brown gravy mix
2 cups water
- Place meat in slow cooker.
- In a small bowl, combine flour, salt, and pepper.
- Sprinkle flour mixture over the meat and toss to coat.
- Stir in remaining ingredients.
- Cover and cook on high for 4-6 hours or low for 10-12 hours.
- Remove bay leaf and serve.
Sausage, Corn, & Potato Chowder
Prep time: 10 minutes
Cook time: 20 minutes
Yields: 4 servings
1 lb package of smoked sausage or Polska Kielbasa, cut into bite-sized pieces
1 T vegetable oil
1 large onion, chopped
2 cups milk
2 cups (1o oz) frozen ready-to-cook hashbrown potatoes with peppers and onions (O’brien style), thawed
1 can (14.5 oz) creamed-style corn
1 1/2 cups frozen corn kernels
1/2 t salt
1/4 t pepper
1 cup shredded sharp cheddar cheese (optional)
1/4 cup chopped chives or green onions (optional)
- Heat oil in a large saucepan over medium heat. Add onion; stirring occasionally, 5 minutes.
- Add milk, potatoes, sausage, creamed corn, corn kernels, salt, and pepper.
- Bring to a boil over high heat. Reduce heat; simmer uncovered 15 minutes, stirring occasionally.
- Ladle chowder into four shallow bowls; top with cheese and chives if desired.