This week is the Interfaith Dental Clinic’s Soup for Smiles event. From Feb. 18-24, you can enjoy a bowl of soup at participating restaurants and part of the proceeds will go to help the Interfaith Dental Clinic.
Interfaith is an amazing organization that helps folks who couldn’t otherwise afford dental care get that care here in our community. It is truly amazing what good dental care can do to help someone's self-esteem and job prospects. It is true that a smile changes everything.
The idea behind Soup For Smiles is simple, and couldn’t be better timed for the weather. When rain is forecast almost every day, there is nothing like a comforting bowl of soup.
Take today at the Alley, for instance. They had a rich, spicy gumbo or a light but creamy chicken chowder on the menu. Other local restaurants serving up soups to help Interfaith Dental’s mission are Burger Bar, City Café, Five Senses, Green Dragon Pub, Juice Bar, Just Love Coffee, Marina’s, Station Grill, Through the Grapevine and Wallstreet.
So if you’ve got a hankering for some great soups, think about supporting Soup for Smiles and try some at the great restaurants who are helping our community. You can enjoy a meal out and feel good about it at the same time.
If you just want to make a chowder of your own, remember that most chowders take a little time to prepare, but they are often even better the second day, after a chance to meld the flavors in the refrigerator. They can also be made in big batches to share with neighbors or frozen for the future. And they are a great way to use leftover vegetables.
Corn Chowder
4 cups raw potatoes, diced
2 cups boiling water
¼ pound bacon, diced
½ cup chopped onion
2 cups corn, canned, frozen or fresh
2 cups milk
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon paprika
2 tablespoons chopped parsley
Cook the potatoes in boiling water for 15 minutes, or until they are soft. Drain the potatoes well. Sauté the bacon (or salt pork, if you prefer) until it is crisp. Add the onion to the pan and sauté until the onions are translucent but not brown. Add the potatoes and corn. Cook for 15 minutes over low heat and then add the milk and spices. Stirring constantly, bring to a boil and serve piping hot. If you want to make this into a vegetable chowder, you can add chopped carrots, broccoli or tomatoes to the chowder when you are adding the corn. If you want it to be completely vegetarian, substitute 3 tablespoons of butter for the bacon or salt pork.
Captain Tobey’s Clam Chowder
½ pound of bacon, cut into small pieces
2 small onions chopped finely
½ carrot chopped finely
1 stalk celery chopped finely
3 Tbs. flour
10 red potatoes chopped medium pieces (unpeeled)
3 small cans chopped clams
milk
1 tsp. finely chopped dill
Sauté the bacon in the bottom of the chowder pot until it has released its fat and is cooked through. Add the onions, celery carrots and cook until they are tender but not browned. Stir in the flour to make a fairly thick roux, and cook, stirring constantly for another 3-4 minutes. Add the milk and mix well so the roux is distributed well and not lumpy. Add the potatoes and cook, stirring occasionally until the potatoes are tender. Open the clams and add the entire can to the chowder—do not drain! Bring the chowder to a boil over medium heat, stirring constantly. Add the dill and serve hot with chowder crackers or saltines.
Hint: If you are going to wait to serve chowder, bring it up to a boil while you are first cooking it, and then cool it down in the refrigerator. You can reheat it by the bowl in the microwave, or heat up a pot until its piping hot. But be sure to keep stirring it while you heat, so it doesn’t scorch!
- Barb Ford
