HILLSHIRE FARMS SUCKS!

I recently posted a recipe using Hatfield Polska Kielbasa. Well I made a HUGE mistake! I had bought HILLSHIRE FARMS Polska Kielbasa and must have done the same last time I made it because I was thrilled to be getting 2 and 1/2 Lbs of kielbasa for about $9.00!. So I wrote the wrong brand in my Kielbasa Corn Chowder recipe. and I’ll have to fix that later.  But meanwhile today is the day I make my soup for the soup sale and I WILL use Hillshire Farms, but for the last time!

So… Why does Hillshire farms suck so much? Here’s the ingredients:

PORK, BEEF, MECHANICALLY SEPARATED TURKEY, DEXTROSE, CORN SYRUP, ISOLATED SOY PRODUCT, ISOLATED SOY PROTEIN, POTASSIUM PHOSPHATE, SODIUM PHOSPHATE, MONOSODIUM GLUTAMATE SODIUM NITRATE, SODIUM ERYTHORBATE, SODIUM DICACETATE.

I swear this is the LAST time I will buy this product. I wish I could afford the REAL locally made kielbasa!

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Kielbasa Corn Chowder

I live near the kielbasa capital of my area in North Eastern PA since we have a kielbasa festival every August, but I have been using big name store bought kielbasa but that may change in the future.

 

1 Ring or more Kielbasa.  Use Fresh made Local if you can.

1 and1/2 Cup diced Onion

1 and 1/2 Cup thin sliced Celery

5 Cups Corn Fresh off the cob is best Or use 24 oz frozen corn)

5 Cups Yukon Gold Potatoes cut in 1/2 ” dice (They cook up firmer, hold their shape)

6 Cups Chicken Broth (I use water and Better Than Bullion Chicken)

2 Cups Whipping Cream

4 cloves Garlic minced

4 TB Butter

5 TB Flour

1 Tsp Salt

1/2  tsp Pepper

1 tsp Seasoned Salt

Quarter the kielbasa lengthwise and cut in thin slices, brown in a skillet, (or better yet roast it in the oven at 400 degrees until browned, stirring often), and add to the broth in the pot or crock pot.

Saute onion and celery until softened, then add that, also the corn and diced potatoes and season to your likeness. Cook until potatoes are tender.

Add the whipping cream and heat up before making the butter rue and stirring it in to thicken the broth.  

NOTE:

This recipe is so good that the soup was one of the few to sell out at the soup sale! I made the soup 1 or 2 days before selling it, so the flavors could ripen.

NOTE: Don’t be afraid to substitute lactose-free milk or non dairy milks like Almond, soy or Coconut Milk.

Crock Pot Soup with Nutmeg?

I make nearly all my soups in my big 6 quart crock pot. Today I made Chicken Vegetable Barley Soup and I added nutmeg- just 1/4 tsp to the recipe especially after watching the video I mention in this post.  Of course I added other spices such as SEASON ALL, NATURE’S SEASONS,  and salt and pepper. I have an old used electric coil burner stove and long cooking foods burn with it so I continue to use the crock pot. I first switched to heavier crock pot cooking when I did without a stove or oven for almost 2 years. Back then I survived with an very old portable coil single burner, my crock pots and my Oster Toaster/Convection/Broiler oven. I used to bake everything in that oven! Often homemade chicken nuggets, garlic smashed and garlic cubed potatoes. Why I even baked bread and pies in it on occasion..

Now getting back to the crock pot… I have been watching James Townsend & Sons on YouTube lately and one of the questions his viewers asked was; “Why is nutmeg added to all 18th century cooking?” Then I was remembering when I was a Home Health Aid my favorite client who was Polish had me add allspice to her chicken soup and as you know it smells nutmeggy, so I decided to add nutmeg to my soup in her honor (I haven’t forgotten you Sophia ! God rest your soul!). I have 5 good quarts of soup and I already froze 2. Of course I’ll share with my dad as I always do. Here’s that video. I love his cooking videos, maybe you will too!

  and someone wrote in on a Q & A video

Lorraine’s Kielbasa Corn Chowder

I’m preparing myself to make that big double batch of Kielbasa Corn Chowder for the soup sale at my church next Friday. I improved on an online recipe my mom used to use and made it my own. The ingredients alone cost $30.00, and more. I’ll use 2-3 rings of Hatfield Kielbasa cut small and browned, 5 LBS maybe less of yellow potatoes, 3 cups each of onions and celery, 24 ears of fresh cut corn off the cob which I prepared and froze, 12 cups of Better Than Bullion Chicken base broth, 4 cups of whipping cream, 6 cloves garlic and butter rue made from 6 TB butter and 8 TB flour plus salt, pepper and seasoned salt. Using fresh cut corn makes this soup great! People LOVE it, and ask for it now.

Here’s my single batch recipe:

1 Ring Kielbasa. (I used Hatfield which comes in 12 oz size, but  LB is better, and local made Kielbasa is best)
1 and 1/2 Cup diced Onion
1 and 1/2 Cup thin sliced Celery
4 Cups Corn Fresh off the cob is best (About 12 ears of corn, blanched and cut off the cob)
4 Cups Yukon Gold Potatoes cut in 1/2 ” dice (They cook up firmer, hold their shape)
6 Cups Chicken Broth (I use water and Better Than Bullion Chicken)
2 Cups Whipping Cream
3 cloves Garlic minced
2 TB Butter
3 TB Flour
1 Tsp Salt
1/2 tsp Pepper
1 tsp Seasoned Salt
Quarter the kielbasa lengthwise and cut in thin slices, brown in a skillet, and add to the broth in the pot or crock pot.
Saute onion and celery until softened, then add that, also the corn and diced potatoes and season to your likeness. Cook until potatoes are tender.
Add the whipping cream and heat up before making the butter rue and stirring it in to thicken the broth.
NOTE: This recipe is so good that the soup was one of the few to sell out at the soup sale! I made the soup 2 days before selling it, so the flavors could ripen. NOTE: Don’t be afraid to substitute lactose-free milk or non dairy milks like Almond, soy or Coconut Milk.
Replace the Kielbasa with ham etc. if you wish.

Delaware Steamed Clams…

My sister and her husband dug up a bunch of large clams from the beach down by their summer home in Delaware and brought them up here to N. E. PA for my dad and I. So I made sure to steam a dozen for my son yesterday and another dozen for my father today. The remaining 2 dozen I will steam and make New England Clam Chowder tomorrow. I froze the clams as they instructed and I will steam them directly from the freezer tomorrow. The recipe for this chowder is very similar to my own Kielbasa Corn Chowder recipe. I found A New England Clam Chowder recipe on the internet of course. Tomorrow I will use my own recipe and replace the kielbasa with clams and omit the bacon they call for in this recipe.

LORRAINE’S KIELBASA CORN CHOWDER

1 Ring Kielbasa. (I used Hatfield)

1 to 1 and1/2 Cup diced Onion

1 to 1 and 1/2 Cup thin sliced Celery

3-4 Cups Corn Fresh off the cob is best

3-4 Cups Yukon Gold Potatoes cut in 1/2 ” dice (They cook up firmer, hold their shape)

3-4 Cups Chicken Broth (I use water and Better Than Bullion Chicken)

2 Cups Whipping Cream

2 cloves Garlic minced

2 TB Butter

3 TB Flour

1 Tsp Salt

1/2  tsp Pepper

1 tsp Seasoned Salt

Quarter the kielbasa lengthwise and cut in thin slices, brown in a skillet, and add to the broth in the pot or crock pot.

Saute onion and celery until softened, then add that, also the corn and diced potatoes and season to your likeness. Cook until potatoes are tender.

Add the whipping cream and heat up before making the butter rue and stirring it in to thicken the broth.  

NOTE:

This recipe is so good that the soup was one of the few to sell out at the soup sale! I made the soup 2 days before selling it, so the flavors could ripen.

Crock Pot Bean Soup

Yesterday morning I was all set to make a pot of Mixed Bean Soup. I put the old thawed out ham bones in the pot and all the water and spices when I realized I had forgotten to soak the beans overnight. So I ended up shoving the whole crock pot liner into the fridge after I added the bag of dried beans to soak overnight. Now this morning I placed the ice cold crock into the crock pot cooker and it’s taking forever to simmer! I added carrots, and a whole TB of Chili Powder instead of the 1 tsp recommended on the bag. Oh well. It says to add tomatoes to it, but I was going to add V 8 tomato juice instead, but I had added too much water- (My standard 3 quarts for most soup recipes instead of 2). I have NO celery to add to the soup! I must have a bunch on hand for soups now that I’m making them again.