Harry does most of the cooking in the summer and we don't put away the grill in the winter. When the weather turns cool, it's my time to take over again.
We eat some form of "bowl food" at least three nights a week from October through June! Some soups are more hearty - I love a great bowl of fish chowder and someday when I'm all grown up, I'll be able to make it as good as my cousin Freddie in New Brunswick. Of course, he does have the advantage of living much closer to the ocean and being able to buy better fish.
Through the winter, we make our own stock - vegetable, chicken, turkey and beef. When we find a great price on whole chickens or I can find some meaty beef bones, it's time to fill the freezer! Having our own stock in the freezer makes it easier to whip up a pot of soup for dinner.
Chowder, for me, almost always includes corn and potatoes and some sort of creaminess. Sometimes I thicken it with a little slurry.
For the beginning of soup season, I have two very simple recipes adapted with store-ingredients. Most of these items should be in your pantry; if not: stock up when the prices are good and you'll be able to quickly make a pot of soup no matter how busy you might be. Both are made with ground Italian hot sausage - one of our favorites - but you can use mild sausage.
Sausage & Corn Chowder and Tortellini Soup
|It's not the prettiest picture but this sausage and corn chowder is REALLY yummy!|