Happy autumn, HOs! We had a tight DOTQ race this quarter, with CHOWDERS edging out the competition via my tie-breaking vote. Looking forward to chow(der)ing down along with all of you!
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Chowder of Arctic char, corn, and potato! I improvised this tonight, but I wrote up what I did more or less over on Bluesky (on the comments of this post):
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I’ve posted this soup so many times I’m sure folks are tired of it, but in the off-chance there are new browsers checking out the chowder thread:
Finnish salmon soup.
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I know it like the back of my hand, but hey! expand the cult.
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More aspirational than realistic for me, but does appeal:
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I have leftover corn chowder so saving this one!
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Corn chowder from a mix last night. I made some additions to use up bits and bobs in the veg drawers as well as some spices. Topped with green onions, jalapenos, and chopped bacon.
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This thread has me thinking about a dish from my midwestern (Michigander raised by two Ohioans) childhood - Chuckwagon Chowder. My mom’s version was not a soup or even a stew, but rather a thick concoction of ground beef, tomatoes, pasta (usually macaroni) and cheese, similar to what others may know as Chili Mac or American goulash. Here’s a recipe that looks about like what I remember: https://www.cooks.com/recipe/rf2y19ya/chuck-wagon-chowder.html
Interestingly, a search of the term “Chuckwagon Chowder” doesn’t turn up many hits, with Chuckwagon Stew being the much more common term. My husband, also a midwesterner (Missourian raised by two parents from southern IL), grew up with Chuckwagon Stew and said it always contained beans, but not necessarily pasta. Interested to hear from others who grew up eating “chuckwagon” dishes - what terms were used in your household, and what was the recipe?
On a related note, I made a version of my mom’s Chuckwagon Chowder last night for dinner to use up some American-style taco meat and tomato paste I had in the fridge. Not bad at all, especially since I cooked the pasta (shells) separately and only tossed with the sauce at the end, preserving its al dente texture. The aggressive seasoning in the taco meat (three types of chile powder, pickled jalapenos/brine, etc.) really helped, although it was probably more of a Chili Mac as a result.
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My mother called it goulash, school from elementary to high school called it Johnny Marzetti.
Also Midwest.
Like so many traditional dishes, I find no equivalent or knowledge of such dishes out here in west coast hippie land.
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My mom made goulash too, but her goulash didn’t have cheese, or green peppers if I recall correctly. I need to call her and ask!
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My Mom also called it Johnny Marzetti (NY/NJ). That was one recipe I asked her for when I moved out on my own. I used to make it with leftover meatloaf.
My HS cafeteria called it American Chop Suey, which is what they call it up here in New England where I am now.
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West coast hippies that had parents from MO & OK grew up eating it.
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I’ve got Texas, Oklahoma, Kansas, and Missouri.
And that’s why I’m in Oregon.
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The Chuck wagon of my New York State childhood is made with ground beef, stewed tomatoes, corn and wagon wheel shaped pasta - a long missed pasta shape that I finally found again in the bulk section at Berkeley Bowl. My mother got the recipe from Mrs. Brown, who ran our elementary school cafeteria. Still make it on occasion!
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I call this Tuscan chowder, a cross between a chowder and Zuppa Toscana.
I used this chowder mix as the base. It calls for seafood. I substituted sausage and bacon for the seafood.
I cooked the navy beans in water while I got the rest chopped or fried.
I added a sautéed onion and a chopped carrot, around a pound of chopped potato, 2 cups of 1 percent milk and some water.
Fried 3 pieces of bacon, drained and crumbled. 4 hot Italian sausages, sliced then fried. Added all the bacon and a bit of the sausage to the chowder mix. Then I took some liquid from the pot, and cooked a bunch of kale, ribs removed and cut into ribbons , and cooked that for a few minutes in a smaller pot, which could be added back to the chowder at the table.
I added the lemon juice at the table, with more lemon available, to taste.
We liked it.
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Yowza! Bacon and hot Italian sausage- I’m liking it!
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I looked at the Budget Bytes’ Zuppa Toscana in your Oct 2024 Menu Planning link and this Natasha’s Kitchen Zuppa Toscana, which also uses hot Italian sausage and bacon.
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Lol! I had to go look at the recipe in my own notes, and sure enough - both bacon and Italian sausage. No wonder I’m craving it!
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