Soups and Stocks

Chef Kevin’s Seafood Chowder for Fifty

Chef Kevin’s Seafood Chowder for Fifty
Makes 50 x 12 oz bowls (20 quarts)
Servings: 50
Calories: 234 kcal
Ingredients
  • 4 lb mussels scrubbed and beards removed
  • 1 cup white wine
  • 1 lb smoked bacon or bacon ends chopped
  • 3 pounds onions diced
  • 1 bunch celery diced
  • 1 bulb of garlic minced
  • 2 tbsp onion powder
  • 2 tbsp kelp powder
  • 1 tbsp paprika
  • 1 tbsp dry mustard
  • 1 tbsp dry dill Sea salt & white pepper to taste
  • 8 quarts 32 cups fish stock or water
  • 7 lb potatoes peeled & diced
  • 2 cups white rice flour or instant potato
  • 5 lb haddock chopped into 1”-2” pieces
  • 4 lb scallops
  • 3 lb lobster meat chopped
  • 4 litres 10-18% cream
  • 1/4 cup fresh thyme chopped
  • 1/4 cup fresh parsley chopped
Instructions
  1. NOTE: You will need a very large 20-quart pot, or two pots 10 quart size or slightly larger.
  2. Steam the mussels in white wine until they are all opened. Remove and strain off the liquid through a fine strainer. Set aside the liquid and shell out the mussels in another bowl.
  3. Cook bacon until nearly crisp. Remove with a slotted spoon and set aside to add later. Reserve the bacon fat in the pot to cook in.
  4. Sauté the onions and celery in bacon fat on medium heat until cooked and tender, but not browned too much. Add the garlic and seasonings and cook a couple minutes.
  5. Add reserved mussel stock along with the fish stock or water. Add the potatoes and cook until almost tender but still slightly firm.
  6. Whisk in rice flour a bit at a time until the chowder is quite thick (We’ll thin with cream later). Add the haddock, scallops, lobster, cooked mussels and bacon. Heat to a simmer over medium heat, stirring regularly to prevent scorching, until the seafood is cooked through. At this point, if you’re not serving it right away remove it from the heat and cool quickly in a cold water bath. Refrigerate until serving time.
  7. When ready to serve add the cream, thyme and parsley. Heat to a simmer over medium heat, stirring regularly to prevent scorching, until nicely heated through. DO NOT BOIL OR YOU’LL SCORCH IT! Season to taste with sea salt and white pepper and serve.
Recipe Notes

Courtesy of Chef Kevin Wagner RNCP

Nutrition Facts
Chef Kevin’s Seafood Chowder for Fifty
Amount Per Serving
Calories 234 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Cholesterol 79mg 26%
Sodium 957mg 40%
Potassium 787mg 22%
Total Carbohydrates 18g 6%
Dietary Fiber 2g 8%
Sugars 1g
Protein 25g 50%
Vitamin A 3.5%
Vitamin C 14.1%
Calcium 11%
Iron 20.1%
* Percent Daily Values are based on a 2000 calorie diet.

Garden Fresh Tomato Soup

 

Garden Fresh Tomato Soup
Makes 12 cups - Prep time: One hour
Servings: 12 servings
Calories: 120 kcal
Ingredients
  • 1/2 cup butter
  • 2 tbsp olive oil
  • 1 large onion diced
  • 3 stalks celery diced
  • 3-4 cloves garlic minced
  • 1 tbsp chopped fresh thyme or 2 tsp dried
  • 1 tbsp chopped fresh rosemary or 2 tsp dried & crushed
  • Sea salt and freshly ground black pepper to taste
  • 3 lbs diced fresh ripe tomatoes or 2 cans 796 ml each Italian-style tomatoes with juice
  • 1 can tomato sauce 398 ml, or 1 1/2 cups
  • 4 cups vegetable or chicken stock
Instructions
  1. In a large heavy soup pot, heat the butter and olive oil on medium heat. Add the onions and celery and cook, stirring occasionally, until the onion is soft.
  2. Add the garlic and herbs and cook a couple minutes. Season with salt and pepper.
  3. Add the tomatoes and tomato sauce. Stir in and heat to bubbling, then add the stock. Bring to a boil, then cover and simmer 30 minutes, stirring occasionally.
  4. Puree the soup with a stick blender to your preferred consistency. Taste and season as needed with salt and pepper.
Recipe Notes

CHEF’S NOTE: Depending on the ripeness and acidity of your tomatoes you may find the soup has a slight bitter taste due to the under-ripe seeds. If so, drizzle in a little honey and heat through. Have a “Super, Natural” Day! Kevin

Nutrition Facts
Garden Fresh Tomato Soup
Amount Per Serving (1 Cup)
Calories 120 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 5g 25%
Cholesterol 20mg 7%
Sodium 395mg 16%
Potassium 314mg 9%
Total Carbohydrates 7g 2%
Dietary Fiber 1g 4%
Sugars 4g
Protein 1g 2%
Vitamin A 28.6%
Vitamin C 21.6%
Calcium 2.7%
Iron 2.9%
* Percent Daily Values are based on a 2000 calorie diet.

Curried Harvest Apple & Squash Soup

 

Curried Harvest Apple & Squash Soup
Makes 5-6 x 12 oz servings / Prep Time: 30 minutes
Course: Main Course, Salad
Cuisine: American
Servings: 6
Calories: 298 kcal
Ingredients
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 large onion chopped
  • 3 firm apples peeled and chopped (plus one for garnish)
  • 3 cups squash buttercup or butternut, cubed
  • 1-2 tbsp Thai red curry paste to taste
  • 2-3 cloves garlic minced
  • 1 cup apple juice or cider
  • 3 cups light chicken or vegetable stock
  • 1 cup of full-fat coconut milk
  • Salt & pepper to taste
  • Sour cream or plain yogurt for serving
  • 3-4 green onions sliced for garnish
Instructions
  1. Heat the oil and butter in a heavy bottomed sauce pan. Add the onion and apples and sauté over medium heat for 5-10 minutes, until soft.
  2. Stir in the squash, curry paste and garlic, cooking for a minute or so. Add apple juice and stock. Cover and bring to a boil, then simmer for 15 minutes.
  3. With a stick blender puree the cooked vegetables. Add the coconut milk and heat through, seasoning with salt and pepper.
  4. Ladle into serving bowls and finish with sour cream and green onions.
Nutrition Facts
Curried Harvest Apple & Squash Soup
Amount Per Serving
Calories 298 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 10g 50%
Cholesterol 11mg 4%
Sodium 205mg 9%
Potassium 646mg 18%
Total Carbohydrates 33g 11%
Dietary Fiber 4g 16%
Sugars 18g
Protein 5g 10%
Vitamin A 160.8%
Vitamin C 27.7%
Calcium 7.3%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.

Beef Bone Broth

 

Beef Bone Broth
Prep Time: 1 hour / Cooking Time: 24-72 hours
Course: Soup
Cuisine: American
Ingredients
  • 4 pounds beef bones preferably a mix of knuckle and marrow bones
  • 1/4 - 1/2 cup fresh lemon juice or apple cider vinegar
  • 4 quarts of clean cold water as in no chemicals or treatment agents
  • 4 carrots chopped
  • 4 celery stalks chopped
  • 2 medium onions peel on, sliced in half lengthwise and quartered
  • 4 garlic cloves peel on and smashed
  • 1 tsp whole peppercorns
  • 3-4 bay leaves
  • 6-8 sprigs fresh thyme or 1 tbsp dry thyme
  • Generous handful of fresh parsley
  • Sea salt to taste
Instructions
  1. Turn the oven on to 450° F. Place the bones on a baking sheet or in a large roaster. Roast the bones until they are dark brown to the point of being almost over-cooked.
  2. Place the roasted bones, water and lemon juice or vinegar in a large pot or over-sized slow-cooker. The volume of this recipe is around 24 cups or so, or around 6 quarts. Keep this in mind as you plan to make this. (I use a portable electric oven for my larger batches.) Let stand for one hour to begin leeching the minerals from the bones.
  3. After an hour, add the carrots, celery, onion, garlic, bay leaves and thyme. Make sure the water covers everything well. Bring to a boil, then reduce to a low simmer and cover with a lid. Occasionally skim off the dark scum that comes to the top. You want to simmer this for 24-72 hours, depending on what you’re cooking it in and how much control you have over the temperature. The longer the better. You also want to make sure the liquid level covers the bones for the duration of cooking, adding more if necessary.
  4. About an hour or so before its finished add in some parsley to add more nutrients and flavour. You can then season to taste with sea salt.
  5. When you feel it is ready, turn off the heat and allow it to cool slightly. Remove the bones and other solids. Strain your broth through a sieve or colander lined with some cheesecloth. Cool to room temperature, preferably in a cold water bath. Cover and chill.
  6. Use within a week or freeze up to 3 months. You can also preserve this for long-term storage by canning it in Mason jars as long as you use a pressure canner. This is the only truly food-safe way to can meat products.