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Community Corner

Soup's On!

Here are two recipes for homemade soup that are easy and quick. They not only taste delicious, the aromas coming from the kitchen give a warm welcome to anyone walking in the door.

Not that we needed the weather person to tell us that it was chilly the past few nights, but as it turns out, the last time it was this cold this early was in 1923. Suddenly, everyone gets out their sweaters and starts thinking in terms of comfort food. And to me, nothing is more comforting than a bowl of warm soup.

I made two soups for the week: potato leek chowder, using the small red Michigan potatoes and the lovely leeks from Tidey Farm at the La Grange Farmer’s Market. I also made chowder that was a little heftier:  pork and potato chowder. I used a pork tenderloin, potatoes, onions and corn from the market.

When I started making my own soup from "scratch," I discovered that though it is undoubtedly easier to open a can and heat up its contents, it does not really take all that much time to make your own—and you know exactly how much salt and butter you add when it is homemade. Both of these soups freeze well, so it is a quick weeknight dinner if coupled with a sandwich and salad.

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While at the Jewel, I peeked into the beer fridge case and there it was— a true sign of the start to fall: Bell’s Best Brown Ale, one of my favorite seasonal picks. The Best Brown was perfect with the pork chowder, and I found that Bell’s Amber Ale went well with the potato leek chowder.

Potato-Leek Chowder

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  • 2 large leeks, white part only
  • 8 small red potatoes, peeled and diced
  • Butter
  • 2 c chicken broth (I use Swanson’s in the package.)
  • Freshly ground pepper
  • Salt
  • 1 c skim milk (If you like a little thicker soup, use whole milk.)
  • Fresh parsley
  • Kraft sharp cheddar, grated for topping

Slice leeks in ½ slices. Place the slices in a bowl of cold water and rinse well.

Sauté the potatoes and leeks in butter in a large saucepan stirring so they don’t brown.

Add the broth, pepper and salt. Bring the chowder to a boil, reduce the heat, cover and simmer for 20-30 minutes.

Add milk gradually and heat chowder, but do not boil.

Stir in the parsley and dollop with a handful of the grated cheddar.

Until next week (and there are only six weeks left of the market!), au bon vivant!

Pork and Potato Chowder

  • ½ lb pork tenderloin, cut into approximately 1-inch cubes
  • Olive oil
  • Butter
  • ½ onion, diced
  • 12 small potatoes, skin on, diced
  • Fresh parsley
  • 2 c boiling water
  • 1 c corn kernels (2 ears)
  • 2 c low-fat or whole milk (depending upon desired calories or taste)
  • Fresh ground pepper
  • Hot sauce or crushed red pepper

Heat olive oil in soup pot. Cook tenderloin over medium heat until no longer pink. Drain oil and fat from the pan.

Add butter and sauté the onions until brown. Add potatoes; cook while stirring until slightly browned.

Add the water, bring to a boil, and reduce heat and cover. Simmer for about 20 minutes.

Add the corn and milk, heat gently but do not boil. Add pepper and hot sauce or crushed red pepper. Add a hunk of French bread or a pretzel roll with a Bell’s Brown Ale and you have a hearty, warm and comforting autumn meal.

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