A meal of homemade soup, cornbread and salad is a perfect prescription for a cold November night.
Our family friend, Capt. Richard Bristol, prepares his famous potato soup for our `welcome to Ft. Lauderdaleâ€ after a long day of car and air travel. His simple supper consists of soup, a fresh salad and a cool glass of wine. What better way to begin the art of relaxation?
Cynthia Lewis Jones, my niece who lives in Lexington, shares with me this clam chowder recipe, and I simply can`t improve upon it! Our guests rave about it, but I don`t dare say it isn`t entirely homemade. The clam chowder and the French onion soup are both a snap to make and
keep well in the fridge.
Best Clam Chowder Recipe
1 stick margarine
1 onion, chopped
3 10.5-ounce cans New England clam chowder
5 10.5-ounce cans cream of potato soup
2-4 6.5-ounce cans minced clams
2 quarts half & half
Saute the onions in margarine. Add the onion mixture to the other ingredients and place in a large stockpot; bring to a boil, stirring constantly. Reduce heat to low and simmer for 30 minutes. Makes 12 to 14 servings.
Note from Cynthia: I often make this ahead and store it in a gallon container in my refrigerator until ready to serve. Sometimes I pour it into the slow cooker to heat it gradually and keep it warm. Serve this with cornbread. It is just delicious and the easiest recipe ever! Everyone thinks it is homemade, and I don`t tell them any differently.
Look for the rest of this month's recipes in the current issue.
My Favorite Cornbread Recipe
Easy French Onion Soup
Captain Bristol's Potato Soup