Southern Swamp Soup

As far as I’m concerned, it’s always soup season, but I especially love making soup when there’s a crisp chill in the air. This particular soup is extremely hearty and stands on its own, but serving a hunk of crusty bread on the side wouldn’t be frowned upon in my house.

Items used to make this recipe:

• canned collard greens https://amzn.to/4cQezCo (I like Margaret Holmes or Glory brands)

• Hoppin’ John https://amzn.to/40zzG4C

• Seasoned Blackeye Peas https://amzn.to/3PfXCrg

• Ro-tel tomatoes https://amzn.to/3NwDSiC

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Southern Swamp Soup

makes 8-10 servings

Printable Recipe

ingredients

• 1 tablespoon extra virgin olive oil

• 1 - 1 1/2 pounds Kielbasa, cut into 1/2-inch pieces

• 1 large onion, diced

• 2 cloves garlic, minced

• 2 jalapenos, seeded and minced

• 4 medium red, white, or gold potatoes, peeled and diced (not russet or Idaho potatoes)

• 28-ounce can seasoned collard greens, undrained

• 15-ounce can navy beans, rinsed and drained

• 14-ounce can Hoppin’ John or seasoned blackeye peas, undrained

• 10-ounce can Ro-Tel tomatoes, undrained

• 2 cups reduced sodium chicken stock (or try my delicious homemade stock)

• 12-ounces okra, cut into coins (fresh or frozen)

Directions

1. In a 6-quart stockpot over medium-high heat, saute the Kielbasa in the olive oil for several minutes, stirring frequently, until the kielbasa develops some wonderfully brown edges.

2. Add the onions, garlic, and jalapeños to the pot and cook for several more minutes, stirring frequently, until the onions are translucent and the brown bits that were stuck to the bottom of the pot have loosened.

3. Add all of the remaining ingredients and stir well to combine - there should be enough liquid to cover all the ingredients; if not, add a bit more water or chicken stock.

4. Bring the soup to a boil, then reduce the heat to low and simmer for about 30 minutes or until the potatoes are tender.

Notes

• The smoked sausage and canned goods provide enough salt in this recipe that you shouldn’t have to add any additional salt before serving.

• Be sure to use a waxy variety of potato that will hold its shape during the cooking process — avoid starchy varieties like Russet or Idaho potatoes, which will fall apart.

• You can substitute any cooked, smoked sausage for the kielbasa.

• If you can’t find canned collard greens, other canned greens may be substituted. I’ve tried several, but like collard greens the best.

• Here in the south, you can purchase frozen okra at the grocery store, but you can also freeze them yourself during the summer months when you find them at the farmer’s market. Purchase whole okra that are no more than 4 or 5 inches in length. Wash, trim, and cut them into coins; then freeze in a single layer on a parchment-lined sheet pan (no need to blanch first). Transfer the frozen coins to vacuum sealed bags and stash them away in your freezer for use in soups and stews throughout the year.

adapted from allrecipes.com

Loaded Corn Chowder

When fresh corn is in season, we enjoy it all kinds of ways… cold in Fiesta Corn Salad, charred in Cast Iron Skillet Corn, and of course, added to a big pot of Low Country Boil. Oh, and did I mention I use the cobs to make Corn Stock? Yep, nothing goes to waste in this kitchen… I remove the corn kernels from the cobs, use the cobs to make a flavorful stock, then use the stock to make this amazing Loaded Corn Chowder.

*The corn stock has to be made a head of time. Follow the directions below so you can have it ready before making this recipe.

Items used to make this recipe:

(affiliate links)

• corn stripper https://amzn.to/3q4QMsp

• knorr chicken bouillon cubes https://amzn.to/3Yaa8Jb

• vacuum sealer https://amzn.to/3DvEJHO

• vacuum sealer bags https://amzn.to/3Osm99J

• zip-top freezer bags https://amzn.to/3QdRL41

Loaded Corn Chowder

makes 8-12 servings

Printable Recipe

Ingredients

For the Corn Stock:

• 8 corn cobs, kernels removed

• 3 quarts water

• pinch of salt

For the Chowder:

• 4 slices thick cut bacon, cut into small strips

• 1 1/2 cups diced yellow onion

• 1 cup diced carrots

• 1 cup diced celery

• 3 knorr chicken bouillon cubes

• 5-6 cups corn kernels (from 8 ears of corn)

• 2 cups diced Yukon gold potatoes

• 1 1/2 cups whole milk

• 1 cup heavy cream

• 2 teaspoons kosher salt

• 1/2 teaspoon ground black pepper

• 1/4 teaspoon cayenne pepper (optional)

• 2 tablespoons chopped fresh parsley (fresh or dried)

• 2 tablespoons chopped fresh chives (fresh or dried)

Directions

To Make the Corn Stock:

1. In a 8-quart or larger stock pot, place naked corn cobs, salt, and 3 quarts of water.

2. Bring to a boil, reduce heat and simmer, uncovered, for 2 hours.

3. Remove corn cobs from stock; discard cobs.

4. Bring corn stock to a boil and continue boiling until it reduced down to 4 cups of liquid. Use right away or chill for up to 5 days before proceeding to the chowder recipe.

To Make the Chowder:

1. In a 6-quart or larger stock pot, cook bacon over medium-high heat until crispy; remove cooked bacon from pan drippings and set aside until needed.

2. In the same stock pot, cook onions, carrots, and celery in the rendered bacon for 8-10 minutes or until the onions are translucent, stirring occasionally.

3. Add the reduced corn stock, diced potatoes, corn kernels, bouillon cubes, milk, cream, salt, black pepper, and ground cayenne (if using); heat until just under a boil, then reduce heat and simmer for 20 minutes or until the potatoes are tender.

4. Remove from heat and stir in parsley, chives, and reserved bacon; stir well.

5. Taste and add more salt if needed. Allow leftovers to cool, then chill in airtight airtight container for up to 5 days. See notes below before you consider freezing.

Notes

• Alternate corn stock directions using an Instant Pot or Slow Cooker can be found HERE. Whichever way you choose, reduce the finished corn stock down until it measures 4 cups - use the concentrated stock to make this chowder recipe.

• Chowders containing potatoes and dairy don’t freeze well, but you can freeze blanched corn on the cob so you can make this recipe any time of the year. Alternatively, you can cut the corn kernels off the cob and make corn stock with the cobs, then freeze the corn kernels and stock separately until needed. For that matter, you could freeze this chowder before adding the potatoes, milk, or heavy cream (just add them on the day you want to serve the chowder, allowing enough time for the potatoes to simmer long enough to become tender).

  • To blanch corn on the cob, remove husks and silks. Boil cobs for 7-11 minutes (see suggested times below), then chill in iced water for the same length of time. Place in freezer bags and freeze for up to 1 year. Personally, I feel vacuum sealed bags offer a bit more protection than zip-top freezer bags.

    • small cobs - boil for 7 minutes; cool in ice water for 7 minutes.

    • medium cobs - boil for 9 minutes; cool in ice water for 9 minutes.

    • large cobs - boil for 11 minutes; cool in ice water for 11 minutes.

recipe adapted from Natasha’s kitchen