Southwest chicken and green chile stew

This is my version of a greenchile stew I had in Santa Fe last summer. A chef once told me always put acid in at the end of every soup except for tomato soup. I usually add red wine vinegar to most of my soups. This one calls for lime juice which fits the bill. We are adding tortilla chips to the final product. In Santa Fe it was served with a warm home made tortilla. This recipe is from Molly O’Neill” “One Big Table”.




Carrot and Sweet Potato Soup

I’ve been trying to mimic a soup that I had in Louisville Kentucky several weeks ago at a restaurant called Rye. It was the best sweet potato soup I’ve ever had.

I found this in the NY Times called Curried Carrot and Coconut Soup. I added in the sweet potato for some of the carrot but left some carrot in for extra sweetness. This is very good. Still not quite the same as the soup from Rye. But I’ll keep trying.



Manhattan Clam Chowder

My first recipe is Manhattan Clam Chowder. Recipe was adapted from Cook’s Illustrated. This version is lighter than New England Calm Chowder but I think just as delicious.

The finished product will hold for two days.So it will be good for dinner and leftovers for lunch the next day. I used canned clams but you could easily sub in fresh cleaned clams.

Recipe can be found¬†here¬†for those of you who have subscribed to Cook’s Illustrated. (Must have an account to view!)