Recipes from Our Neighborhoods, Part 1

The leaves change, gourds appear on porches, and chili simmers on the stove as we grab our sweaters from our closets.

In celebration of the season, we’ve pulled together some family recipes that celebrate the unique tastes and produce available as the days get shorter. Below, we start with soups. In the second part of this series, we’ll share sweet treats to pull out in time for the influx of company in November.

Corn Chowder

Submitted by Frances Howell of High Point, NC

2 small red potatoes, peeled                                      4 oz. Canadian bacon, finely chopped
& diced in ½ inch pieces                                             4 ears corn or 3 c. canned or frozen corn
2 medium carrots, pared and cut                               4 Tbsp. flour
in ½ inch pieces                                                          3 c. chicken broth, heated
8 tsp. butter                                                                2 c. half and half
2 small jalapeno chilies, cored, seeded                     1 c. grated parmesan cheese
& minced                                                                    freshly ground pepper
2 small onions, chopped fine
2 tsp. hot pepper sauce

Combine potatoes and carrots, add ½ teaspoon salt. Cover with water and bring to a boil. Simmer on low heat till tender. Saute onions in butter, then add flour and add that mixture plus all other ingredients to the carrots and potatoes.  Simmer about 30 minutes more to heat completely before serving.

Homemade Vegetable Soup

Submitted by Wendy Downing of Aberdeen, NC

1 small head cabbage, cut up                                     2 28 oz. cans diced tomatoes
1 can of corn, drained                                                            Ham pieces or fat back for seasoning-
1 bag frozen cut up okra                                             optional
1 bag ford hook lima beans

Boil cabbage for about 15-20 minutes with seasoning.  Add lima beans and let boil for another 10 minutes.  Add corn, diced tomatoes, and last okra. Let simmer 30-45 minutes. Corn bread with great with this soup.

Onion Soup

Submitted by Bryte Efird of Stanfield, NC

¼ lb. butter                                                                  2 c. water
2 c. finely chopped onions                                          1/3 tsp. thyme
46 oz. chicken broth-canned or homemade               1 bay leaf
½ c. all-purpose flour                                                  salt & pepper to taste
2 tbsp. parsley flakes                                                  8 oz. heavy cream or canned milk

In medium saucepan melt butter and slowly cook onions until tender, taking care not to burn them. Add chicken broth. Combine flour and water and add to pan, stirring until well blended. Add thyme, bay leaf, salt and pepper. Cook over low heat for 20 minutes. Add cream and heat, but do not boil. Remove bay leaf and serve. Makes 6 servings.

If you try any of these delicious recipes or have a few of your own you’d like to share, tag us with you photo and recipe on Facebook or Instagram!