Tag Archives: soup

Northwest Seafood Chowder

It’s that time of year again—time to snuggle in your favorite snuggling spot with a bowl of piping hot chowder and binge-watch your favorite Christmas movies. (It’s a Wonderful Life wins for me.) This is also the time of year for having kids come home and hopefully, bring a guest or two with them. You know me, I love a houseful, and this meal is a crowd-pleaser.

Northwest Seafood Chowder

We are pacific northwest people—and as such–we like all things salmon – okay – and shrimp. Okay. We like it all.

I discovered that my favorite chicken provider (hail, Zaycon!) also contracts with local fishermen for NW salmon so I decided to give it a try. It came vacuum sealed and it’s wonderful! After we knew we loved the salmon, I decided to try Zaycon cod and eventually, wild Argentine red shrimp (yum!). All this seafood comes frozen and ready to use from Zaycon. Check it out—and have wonderful seafood in your freezer all year!

Give it a try and let me know what you think! My hunch is that you’re going to love it.

From one busy mom to another,

Northwest Seafood Chowder

1 hour

Cook Time: 1 hour, 20 minutes

2 hours

serves 15

1.5 cup

Northwest Seafood Chowder


  • 1 cup celery
  • 1 cup red pepper
  • 1 cup onion
  • 2 cloves garlic (or from a jar is fine)
  • 30 oz chicken broth (about 3 cans)
  • 2 cups peeled, diced potatoes (can mix red and russet)
  • 2 cups shredded carrots (hello, food processor!)
  • 2 tsp salt
  • 1 tsp pepper
  • 2 cans creamed corn
  • 1 can sweet corn
  • 4 cups half-and-half
  • 5 sprigs fresh dill, stems removed (dried will work too)
  • 4 cups fully cooked salmon
  • 1 cup cod
  • 2 cups frozen shrimp, tail off
  • 1/4 cup flour in chicken broth for thickener


  1. In a large pot, saute celery, onion, red pepper and garlic in butter until the vegetables are tender.
  2. Add broth, potatoes, carrots, salt, pepper and de-stemmed dill
  3. Bring to a boil
  4. Reduce heat; cover and simmer for 40 minutes or until the vegetables are nearly tender.
  5. AT THE END:
  6. Stir in the corn, cream, salmon, cod and shrimp.
  7. To thicken - whip flour with 1/2 cup chicken broth and add to hot soup, stirring slowly
  8. Simmer for 15 minutes or until heated through.
  9. Add whatever dill is left and stir gently


Healthy, Yummy, Split-Pea Soup

Mmmmm.  Split-pea soup. It’s one of my favorite ways to make our Christmas ham last through the new year.

Normally, I use my crock pot. But this year, I used my pressure cooker—just to see how it would turn out.  I warned my family in advance that it might not be amazing but I decided to give it a try anyway. Hey, what are they gonna do?  They’re stuck with my kitchen adventuring ways!

Wouldn’t you know it?  It turns out that using my pressure cooker turned out the creamiest, yummiest split-pea soup I’ve ever made.  I was able to serve it straight out of the pot, without adding anything to thicken it.

If you like this yummy soup, give this recipe a try.  And let me know how it turns out!  I’ll also post the slow cooker version at the bottom for those of you who like slow cookers.

Split Pea Soup {pressure cooker version}

Serves 6-9

6 cups of water or broth (I used ham broth, but you can use chicken broth, too.)
Ham bone if you have it
2 1/4 cups split peas, rinsed
2 cups chopped celery

1 whole onion, chopped

Delicious and nutritious!

4 cloves of garlic, diced
3 carrots, diced
2 tablespoons organic, no-salt seasoning (from Costco if you have it)
2 bay leaves

—ham—  as much as you like.  But do not add until the soup is finished in the pressure cooker.


Put all in ingredients except ham into pressure cooker.  Set timer for 15 minutes. Allow pressure to come down on it’s own. This will take another 15 minutes or so.

When pressure is released, remove bay leaves and stir.  Add ham if you are so inclined. (I am always inclined this way if I have ham in the house!)
Salt and pepper to taste.  Serve with corn bread or salad.  Enjoy!


{slow cooker version}

as above, except: cook on low for 6-8 hours
Remove bay leaves
Add ham

Stir.  To thicken, I usually add a mixture of milk and flour that I’ve prepared in my salad dressing shaker).  I don’t honestly know how much I use.  I would guess it’s about 1/2 cup of milk and 2 tablespoons of flour mixed very well. You can also thicken with instant potato flakes, or cornstarch and water.  Be sure to mix the cornstarch well, one part starch to two parts COLD water.





Zuppa Toscana Soup {A Lighter Version}

I love soup.  Seriously. LOVE. So when Old Man Winter knocks on my door, I head to the kitchen to heat things up!

It’s a “thing” I have, this obsession of good soups.  Happily, my husband shares my love of soup. In fact, he is the driving force behind most of my obsessive behavior.  😉

 Years ago, my husband and I discovered this delicious winter soup when we were invited out to Olive Garden with friends.  Jay looked at me over his soup spoon with this sort of  “If you will make this soup for me I will think you are even more amazing than I already do” look in his eyes … and with incentive like that, I had to figure out how to make my own version.  I figured it would save us some money too while allowing us to stay snuggly warm at home with our soup.

I worked hard to lose about 30 pounds two years ago, so I’ve lightened this up just a bit to cut out calories and fat … but really … you can’t skimp on things like bacon and sausage and still keep the wonderful flavor of this yummy winter soup.  Mostly what I did to cut calories was skip the butter and use regular 2% milk with half and half instead of heavy cream.

I like to get bacon at the local butcher shop if I remember. 🙂  This is the key for me. (The remembering part, that is.)  Tonight we were lucky to have peppered bacon from our local butcher.  ‘nuf said.  YUM.

I use about this much bacon when I make my sausage, kale and potato yumminess.

Bacon is one of my love languages.  I don’t know why BACON is not in “that” Love Languages book.  Anyway.

This is about enough for a batch of soup that feeds my tribe of ten.

I cut it into bite size pieces and cook it while the water is heating up in the stock pot.

Cook up some Italian sausage. I did two pounds for my purposes.  (I feed 10 and I want leftovers for lunch the next day).  Two pounds is perfect.  Drain off the grease  and set it aside.

While your sausage is cooking … rinse and tear a bunch of kale into bite-size pieces. Set it aside.  You won’t need to add it until the very end.

BONUS… this stuff is really good for you
5 quarts of chicken stock


Saute onions and garlic before adding potatoes


I made this last night in the MIDDLE of all the Un-decorating FALL and finding Christmas decoration madness.  AND did I mention I am potty training our almost two-year-old.

My pictures reflect this.  Do NOT use the pot I’m using for your soup.  When I’m thinking, I do everything in my stock pot.  But whatever.  This still worked. It just made my life a teensy bit harder than it had to be.

Add red pepper flakes and your cooked bacon and sauté the potatoes until they are just a little on the brown side.  YUM. Man, this smells good.

Saute potatoes with onions and garlic until they look the way you like 'em

When they look and smell irresistable, you’re ready to pour the chicken stock in.

Add your cooked italian sausage.

Add 2 cups half and half and 1 cup 2% milk.
Heavy cream in you would rather be naughty than nice. 🙂

Add your kale and cream at the end and simmer, adjusting flavors as you go.  (You know, a sip for you, a sip for your friends, a sip for your husband, etc.)

Here’s the recipe, all summed up and pretty for you “print in out and post it” people..

Sausage, Kale and Potato Soup

  • 1 bunch of kale, rinsed and torn into bite sized pieces
  • bacon, cut up and cooked (about as much as you see in the photo above)
  • 3 large russet potatoes (about enough for six cups), peeled with some skin left on
  • 2 pounds Italian sausage
  • 1 T red pepper flakes
  • 5 quarts chicken stock (remember I feed a tribe!)
  • 2 onions
  • 4 cloves garlic, minced
  • 2 cups half & half
  • 1 cup 2% milk
  • pepper to taste

Put chicken broth on stove to simmer.
Cook bacon. Drain and set aside.
Cook sausage. While sausage is cooking, rinse and prepare kale. Set aside.
Drain sausage. Set aside. Drain grease but leave the pan as is, you’ll love the flavor it will give the onions.
Saute onions and garlic in  same pan you just cooked bacon and sausage in.
When onions are slightly browned and soft, add red pepper flakes, bacon and potatoes.
Cook until potatoes are slightly browned.
Add chicken stock. DO NOT BOIL. It makes the potatoes mushy.  And nobody wants that.
When potatoes are soft (not mushy), add the cream, milk and kale.

Simmer, adjusting flavors as you go.
Serve with warm, rustic garlic bread… you’ll be glad you did.

Gather ’round the dinner table and enjoy!