No Soup For You!!!

By chance was this at a Delta lounge? I had delicious butternut squash soup at a Delta lounge in JFK šŸ˜‹
Adding this recipe to the soup rotation - so far this season there has been a corn chowder (fresh sweet corn), baked potato and a chili.
No, it was at the Esquire Grill. They don't have it on the menu, so it must have been a daily soup special.
 
By chance was this at a Delta lounge? I had delicious butternut squash soup at a Delta lounge in JFK šŸ˜‹
Adding this recipe to the soup rotation - so far this season there has been a corn chowder (fresh sweet corn), baked potato and a chili.
"
  • 114-ounce can light coconut milk (you can go with full fat if you choose, itā€™s a good fat)
That's a BIG can...
 
I don't care for lima beans. Unless they're in Brunswick stew. In which case, I love lima beans.

There used to be a Southern restaurant just outside DC, near Old Town Alexandria -- Southside 815, I believe it was called. That's where I discovered Brunswick stew and fried green tomatoes and catfish etouffe and collard greens. Life was never the same again.
 
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Fund-raisers for my school in - wait for it - Brunswick, GA - featured oyster roast pits, shrimp boil pots, Brunswick stew, hot cornbread, various vegetables, and a killer dessert table. No bar booth, but people surely did visit coolers in their vehicles.

Brunswick is the county seat, the mainland town adjacent to the ā€œGolden Isles,ā€ of which my home island was one.

Georgia-style Brunswick stew (the Island recipe dating to the late 1800s) features pulled pork, chicken, barbecue-type spices, and a boatload of fresh vegetables, but must include lima beans (preferably from your garden), Vidalia onions (we would drive to the Bland Farm roadside stand in Vidalia a few counties over every spring to get sweet onions from Miz Blandā€™s roadside stand) and corn (best if it was Silver Queen scraped fresh off the cob or put up in the deep freezer in the garage), and tomatoes. Okra and other long beans and veg welcome. Big pot on the stove.

Now, as good recipes always do, they spread via family events and other means, so I know there is a VA version and other regional variations featuring local produce and preferences. Iā€™m all for that.

Pro tip to reduce okraā€™s slime factor:

Would someone bring me a piece of lemon chess pie or fresh peach home-churned ice cream right now.
 
Fund-raisers for my school in - wait for it - Brunswick, GA - featured oyster roast pits, shrimp boil pots, Brunswick stew, hot cornbread, various vegetables, and a killer dessert table. No bar booth, but people surely did visit coolers in their vehicles.

Brunswick is the county seat, the mainland town adjacent to the ā€œGolden Isles,ā€ of which my home island was one.

Georgia-style Brunswick stew (the Island recipe dating to the late 1800s) features pulled pork, chicken, barbecue-type spices, and a boatload of fresh vegetables, but must include lima beans (preferably from your garden), Vidalia onions (we would drive to the Bland Farm roadside stand in Vidalia a few counties over every spring to get sweet onions from Miz Blandā€™s roadside stand) and corn (best if it was Silver Queen scraped fresh off the cob or put up in the deep freezer in the garage), and tomatoes. Okra and other long beans and veg welcome. Big pot on the stove.

Now, as good recipes always do, they spread via family events and other means, so I know there is a VA version and other regional variations featuring local produce and preferences. Iā€™m all for that.

Pro tip to reduce okraā€™s slime factor:

Would someone bring me a piece of lemon chess pie or fresh peach home-churned ice cream right now.
I miss the Fundraisers. Growing up and playing PeeWee football in the 80s. Seemed like every corner had a pot going.
 
Fund-raisers for my school in - wait for it - Brunswick, GA - featured oyster roast pits, shrimp boil pots, Brunswick stew, hot cornbread, various vegetables, and a killer dessert table. No bar booth, but people surely did visit coolers in their vehicles.

Brunswick is the county seat, the mainland town adjacent to the ā€œGolden Isles,ā€ of which my home island was one.

Georgia-style Brunswick stew (the Island recipe dating to the late 1800s) features pulled pork, chicken, barbecue-type spices, and a boatload of fresh vegetables, but must include lima beans (preferably from your garden), Vidalia onions (we would drive to the Bland Farm roadside stand in Vidalia a few counties over every spring to get sweet onions from Miz Blandā€™s roadside stand) and corn (best if it was Silver Queen scraped fresh off the cob or put up in the deep freezer in the garage), and tomatoes. Okra and other long beans and veg welcome. Big pot on the stove.

Now, as good recipes always do, they spread via family events and other means, so I know there is a VA version and other regional variations featuring local produce and preferences. Iā€™m all for that.

Pro tip to reduce okraā€™s slime factor:

Would someone bring me a piece of lemon chess pie or fresh peach home-churned ice cream right now.
Our recipe has hens, pork, and beef along with the various veggies. (onion, tomato, corn -dad prefers shoe peg, not sure I can tell a difference, limas, peas, potatoes. and the various flavorings which seem odd at first glance (ketchup, mustard, texas pete, worchestershire sauce, a stick or two of butter as needed and whatever leaf or ash that happens to float in.) slowly stir until paddle stays upright without assistance.

If it had okra, I probably would have drilled holes in the various pots long ago to turn them into flower holders.
 
Brunswick is the county seat, the mainland town adjacent to the ā€œGolden Isles,ā€ of which my home island was one.
My family's vacation every summer was 3 days on one of the Golden Isles. I'm not sure there's anything my brothers and I looked forward to more. We could've sat on the beach all day watching the container ships roll into the Port of Brunswick. We got to go out to dinner on the last day. I can't remember what restaurant we went to but it had some of the best cornbread I've ever eaten. I still think about the food sometimes. Gotta get back over there one day!
 
Our recipe has hens, pork, and beef along with the various veggies. (onion, tomato, corn -dad prefers shoe peg, not sure I can tell a difference, limas, peas, potatoes. and the various flavorings which seem odd at first glance (ketchup, mustard, texas pete, worchestershire sauce, a stick or two of butter as needed and whatever leaf or ash that happens to float in.) slowly stir until paddle stays upright without assistance.

If it had okra, I probably would have drilled holes in the various pots long ago to turn them into flower holders.
There is Southern, and then there is Southern-with-okra.šŸ¤£

You might have a side of Carolina Gold buttered rice alongside, but no potatoes in the stew. Thatā€™s what is fun about regional variations. Someone substituted something way back, and it became the new norm for that area. And someone must have swapped in butter for a chunk of ham hock, because not every grocery store has a section in the meat area with ā€œparts.ā€

Carolina Gold Rice (yes, rice is not Soup, but is often found in or near it) can be found at a number of different sources. This one always tasted like home to me.


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Just got back from Kaui. Northern shores. Found a fish market that sells whatā€™s caught and brought in that day.

Had the BEST HOMEMADE chowder ft. said fresh local catches. We got it to go daily, ate it beachside with crusty bread.

Is chowder, soup? I say yes. And itā€™s fall. Time for a soup thread reboot šŸ²
 
Does Chili count? I guess itā€™s a stew not a soup. But thatā€™s my favorite. Seems like everyoneā€™s got their own family chili recipe.
 
Does Chili count? I guess itā€™s a stew not a soup. But thatā€™s my favorite. Seems like everyoneā€™s got their own family chili recipe.
Chili always counts.

Do you follow a recipe? Or are you a ā€˜dumperā€™ like me? My chili is never the same. Except that itā€™s really GOOD šŸ¤¤!

One of my fav fall football foods.
 
Chili always counts.

Do you follow a recipe? Or are you a ā€˜dumperā€™ like me? My chili is never the same. Except that itā€™s really GOOD šŸ¤¤!

One of my fav fall football foods.
Iā€™m with you, improv is the way to go. Becomes a game of ā€œWhose Chili is it Anyway?ā€. Ground beef, cubed steak, maybe even turkey depending on the mood. Experiment with different spices. So many different beans to choose from. Fun!
 
Iā€™m with you, improv is the way to go. Becomes a game of ā€œWhose Chili is it Anyway?ā€. Ground beef, cubed steak, maybe even turkey depending on the mood. Experiment with different spices. So many different beans to choose from. Fun!
My personal fav is leftover smoked meats. I add a bit of liquid smoke if using smoked meats. Sooooo good šŸ¤¤
 
Marine Capt son will soon be coming home soon for a few days to visit. On the requested menu while he is visiting is my chili, chowder and crab cakes. We will probably smoke some ribs or some other meat as well at some point. Maybe a few IPA's and a bit of bourbon too.

I make my chili like Kierkgaard and justdoit19 where I really don't follow a recipe - just keep tossing things in until it looks and tastes right to me. My son likes a little heat like I do, so this one will have a little zip...
 
As the weather grows cooler here in MD (but not the last few days, 70ā€™s!!), and reading this thread, my thoughts turn to the first chili of the season that I usually make - a steak and bacon chili. It involves a slab of spice-rubbed sirloin pre-browned and cut into chunks, bacon (and chopped cooked bacon for garnish along with onion and extra sharp Tillamook cheddar), fire-roasted tomatoes, garlic, red and green bell peppers, onions, spicy chili powder, extra cumin, smoked Spanish paprika, a cup of red wine. I make a vat of it in the 7-quart slow cooker. I may or may not add beans near the end. Much of it goes into 2-serving freezer containers for cold weather. That first bowl with cornbread is the best, and even better the next day.
 
Ooooooo red wine? Never thought of that add. The rest sounds familiar.

Do you use any added tomato sauces? Or any liquids?

Making some this weekend!!
 
Ooooooo red wine? Never thought of that add. The rest sounds familiar.

Do you use any added tomato sauces? Or any liquids?

Making some this weekend!!
Just cans of the chopped fire-roasted tomatoes and their liquids. No tomato sauce. Might be 2 cups of red wine. Itā€™s an eyeball recipe. One time I ran short in fire-roasted tomatoes and threw in a big jar of Pace chunky salsa. That was a fine batch.

I usually make my own or buy fresh salsa, but always have a jar of Pace on the emergency staples pantry shelf. Handy for all kinds of things.
 
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I always put red wine and some red wine vinegar in my chili
 
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