3 Easy Soup Recipes - Easy New England Clam Chowder Recipe & More!
Recipes in this Video
New England Clam Chowder is a traditional dish from the northeastern United States, particularly associated with New England. It reflects the region's maritime culture and the abundance of clams in local waters. The creamy soup has become a staple in many seafood restaurants and is often enjoyed during colder months, though it can be served year-round. Variations exist, but the classic version is known for its rich, creamy texture and hearty ingredients.
Ingredients
- ●clams
- ●potatoes
- ●onions
- ●celery
- ●cream
- ●butter
- ●bacon
- ●thyme
- ●black pepper
Instructions
- 1Clean and chop the clams, reserving the juice.
- 2In a pot, cook bacon until crispy, then remove and set aside.
- 3In the same pot, sauté onions and celery until soft.
- 4Add potatoes and clam juice, then simmer until potatoes are tender.
- 5Stir in the clams, cream, and thyme, cooking until heated through.
- 6Season with black pepper and serve hot.
Ingredient Alternatives
cream
Healthier: coconut milk
Cheaper: milk
Coconut milk is lower in calories and dairy-free, while milk is more budget-friendly.
bacon
Healthier: turkey bacon
Cheaper: smoked sausage
Turkey bacon is lower in fat, and smoked sausage can be more affordable.
Techniques
Equipment
Also Known As
Originating from the Southwestern United States, particularly New Mexico, Green Chile reflects the region's rich agricultural heritage and the use of local ingredients. It's a staple in New Mexican cuisine, often served as a sauce or stew, and is integral to local traditions, especially during harvest festivals. Today, Green Chile has gained popularity across the U.S., with variations appearing in many restaurants and homes, showcasing its versatility and beloved flavor.
Ingredients
- ●green chiles
- ●pork
- ●onions
- ●garlic
- ●tomatoes
- ●chicken broth
- ●cumin
- ●oregano
- ●salt
- ●pepper
- ●lime juice
- ●cilantro
- ●olive oil
- ●cornstarch
- ●water
Instructions
- 1Roast green chiles over an open flame until charred, about 5-7 minutes.
- 2Place roasted chiles in a plastic bag to steam for 10 minutes.
- 3Peel the skins off the chiles and remove seeds, then chop coarsely.
- 4Heat olive oil in a large pot over medium heat until shimmering.
- 5Add chopped onions and garlic, sauté until translucent, about 3-4 minutes.
- 6Stir in the pork and cook until browned on all sides, about 5-7 minutes.
- 7Add chopped tomatoes, green chiles, cumin, oregano, salt, and pepper to the pot.
- 8Pour in chicken broth and bring to a simmer.
- 9Cover and cook for 45 minutes, stirring occasionally.
- 10Mix cornstarch with water to create a slurry, then stir into the stew to thicken.
- 11Cook for an additional 10 minutes, until heated through.
- 12Finish with lime juice and chopped cilantro before serving.
Ingredient Alternatives
pork
Healthier: chicken
Cheaper: ground beef
Chicken is leaner, while ground beef is more economical.
green chiles
Healthier: jalapeños
Cheaper: canned green chiles
Jalapeños offer a similar heat, while canned chiles save time.
olive oil
Healthier: avocado oil
Cheaper: vegetable oil
Avocado oil is healthier, while vegetable oil is often less expensive.
chicken broth
Healthier: vegetable broth
Cheaper: water
Vegetable broth is lower in calories, and water is cost-free.
Techniques
Equipment
Also Known As
Ingredients
- ●1 lb ground turkey
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●2 cans (15 oz each) white beans, drained and rinsed
- ●1 can (4 oz) diced green chilies
- ●1 cup chicken broth
- ●1 tsp ground cumin
- ●1 tsp dried oregano
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1/4 tsp cayenne pepper (optional)
- ●1 cup shredded Monterey Jack cheese
- ●1/4 cup chopped fresh cilantro (for garnish)
Instructions
- 1In a large pot, heat a little oil over medium heat.
- 2Add the chopped onion and minced garlic, sauté until the onion is translucent.
- 3Add the ground turkey to the pot, cooking until browned and cooked through.
- 4Stir in the white beans, diced green chilies, chicken broth, cumin, oregano, salt, black pepper, and cayenne pepper (if using).
- 5Bring the mixture to a boil, then reduce heat and let it simmer for about 20 minutes.
- 6Stir occasionally to prevent sticking and ensure even cooking.
- 7Taste and adjust seasoning if necessary.
- 8Serve hot, topped with shredded Monterey Jack cheese and fresh cilantro.
Equipment
Ingredients
- ●2 tbsp olive oil
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●2 cups green chiles, roasted and peeled
- ●4 cups vegetable broth
- ●1 tsp ground cumin
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 cup corn kernels (fresh or frozen)
- ●1/2 cup heavy cream (optional)
- ●1/4 cup fresh cilantro, chopped
Instructions
- 1Heat olive oil in a large pot over medium heat.
- 2Add chopped onion and sauté until translucent, about 5 minutes.
- 3Stir in minced garlic and cook for an additional minute until fragrant.
- 4Add the roasted green chiles, vegetable broth, ground cumin, salt, and black pepper to the pot.
- 5Bring the mixture to a boil, then reduce heat and let it simmer for 20 minutes.
- 6Add corn kernels and simmer for another 5 minutes.
- 7If using, stir in heavy cream and heat through without boiling.
- 8Remove from heat and blend the soup until smooth using an immersion blender or in batches in a regular blender.
- 9Serve hot, garnished with fresh cilantro.
Equipment
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