By Betha Merit
It’s the New Year and winter here in the South. That means we can still go out on the water, although temperatures might dictate wearing jackets, hats and gloves. What it also means, is that our galley menu ideas bounce from salads and grilled fish to the cold weather desire for comfort food.
The following are easy boating recipes. With ample use of potatoes, corn, and bacon, your guests and family will leave the table greatly satisfied in tummy and soul.
Easy Baked Potato Soup
- 1/4 cup butter
- 1/2 cup chopped onion (frozen or fresh)
- 1 TBSP freeze dried minced garlic, or one clove minced
- 1/4 cup all purpose flour
- 2 cubes chicken bouillon
- 3 cups water
- 1 (24-oz.) package frozen steam & mash cubed potatoes
- 2 cups half and half
- 2 teaspoons pepper
- Toppings: cooked, crumbled bacon, shredded cheddar cheese, sliced chives or green onions
Melt butter in a large soup pan or Dutch oven over medium heat; add onion, garlic and stir often for 5 to 10 minutes until golden. Sprinkle flour over this mixture until coated. Stir in bouillon and water. Bring to a boil on medium heat while stirring often. Reduce heat to a simmer for ten minutes, stirring occasionally.
During this process, you can microwave the potatoes according to package, but do not add butter or milk. When cooked, stir the potatoes, half and half, and pepper into the onion mixture. Cook on medium, stirring occasionally until thickened. Garnish with bacon, cheese and chives.
- 1 onion, chopped
- 1 pound ground beef
- 1 can cream style corn
- 1 can whole kernel corn, drained
- 1 can kidney beans, drained
- 1 small can tomato sauce
- 1 large can tamales
- 1 can black olives, drained
- 1 TBSP chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- Optional Toppings: shredded cheese, sour cream, jalapeños
Brown onion and beef together. Drain excess fat. Stir chili powder, salt, and garlic powder into meat mixture. Open can of tamales, drain excess liquid, remove papers, then chop in bite size pieces. Combine all ingredients in a large baking dish. Cover with foil, bake at 350 degrees for 1 hour. Serve with desired toppings.
New England Clam Chowder
- 6 cups bottled clam juice
- 2 10 oz. cans baby clams
- 1 TBSP unsalted butter
- 8 oz. bacon, cut into 1/2-inch pieces
- 2 celery stalks, minced
- 1 large onion, minced
- 1 garlic clove, minced
- 2 1/2 pounds Yukon Gold potatoes, peeled,
- cut into 1/2-inch pieces
- 1 TBSP chopped fresh thyme
- 1 bay leaf
- 2 TBSP cornstarch
- 2 cups heavy cream
- Kosher salt, freshly ground pepper
- Chopped fresh chives
Melt butter in a large heavy pot over medium heat. Add bacon and cook, stirring occasionally, until fat is rendered and bacon begins to brown, about 8 minutes. Add celery, onion, and garlic and cook, stirring often, about 10 minutes. Add 6 cups bottled clam juice, potatoes, thyme, and bay leaf. Bring chowder base to a simmer; cook until potatoes are tender, 20-25 minutes. Whisk cornstarch and 2 tablespoons water in a small bowl. Stir into chowder base; return to a boil to thicken.
Remove base from heat. Discard bay leaf. Stir in two 10-ounce cans baby clams and cream. Season to taste with salt and pepper. Divide chowder among bowls. Garnish with chives.