Since winter decided to show up, I thought it was time to remind you all about the soup you can make from cans. *************
It seems like every time a small or large storm rolls through our neighborhood, we lose power. Inevitably this happens in the late afternoon right when I’m preparing dinner. In the summer, I take the lack of an oven as an excuse to cook on the grill, but when the temperature drops during the fall and winter months, I opt for making what I can on the gas stovetop.
This week, that meant making what I call “Cliff’s Chowder.” Cliff was a family friend with a quick smile and devilish personality, so even the name of this soup makes me smile!
The soup is super easy to make too, so in case you're tired of being in the kitchen, you'll be done with this in minutes. Here’s all you need:
- 2 cans cream of potato soup
- 2 cans chopped clams, drained (or 12-16 oz package of frozen mini shrimp if that suits your taste better)
- 1 can whole kernel corn, drained (feel free to use creamed corn or frozen corn)
- 2 green onions chopped
- 1 shredded carrot
- ½ can milk
- 2 Tblspn mayonnaise (or to taste)
- Lemon or white pepper to taste
Stir all of the ingredients, except the pepper, together and slowly warm. Don’t heat too quickly.
If the soup is too thick, stir in additional milk.
That’s it. If you have a gas oven or your electricity comes back on (mine did), serve with cornbread! Stay warm!!
Note - I was out of green onions, so I cut some parsley sprigs from one of my plants to add a little color and added minced onion instead.