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What's Your Go To Soup or Stew for Fall?

With Fall around corner I was looking for a few great soup, corn chowder or stew recipes that you could possibly make as a "1 Pot" cook on my LBGE with a bit of smoke. Of course great chili stands alone, but I think a nice smoky corn chowder will be my first this fall. 

What's in your egg?

 "You’re not a real Texan till you’ve been kicked out of every decent state in America." - Joe Bob Briggs

LBGE, Mini BGE and R&V Fryer

Prosper TX

And your are correct, Texas Red has no Beans



Comments

  • BotchBotch Posts: 3,378
    Green Chile Stew.  I buy a freshly-roasted bushel and freeze it every August, but you can roast just a few pods from the grocery or, if you have to, use canned.  
    1 lb sweet italian sausage (you could use egged pork butt, too)
    2 yellow onions, diced
    3 cloves garlic, crushed
    28-oz can of tomatoes or use fresh if available
    1 box chicken broth
    2 or 3 Yukon Gold potatoes, diced
    Salt & pecker to taste
    1/2 tsp cumin
    5-6 green chiles, roasted, peeled and diced
     
    Just saute the onions in some oil, add/crumble/fry the sausage, add the garlic for 1 minute, then the tomatoes, crushing them with your favorite mashing device. Let cook in the egg for an hour or two.
    Add the spuds, seasonings, and chiles, and cook for another hour or so.  I could live on this stuff!  
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
  • Richard FlRichard Fl Posts: 7,908

    French Onion & Beef Barley are 2 I like and it all starts with some beef ribs and pork bones.

     

    http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1089255&catid=1

  • I like Southwestern Soup and Tortilla Soup.  Here's my recipe for Tortilla Soup. You can do it in a CI DO or in a crock pot.

    Soup, Tortilla

    --------------------------------------------------------------------------------

    Ingredients:

    1 1/2 lbs. Chicken, boneless, cooked, shredded

    1 15 oz. can Tomatoes , whole

    1 10 oz. can Enchilada sauce, Old El Paso medium

    1 medium Onion , chopped

    1 4 oz. can Green chiles, chopped

    1 clove  Garlic, minced

    2 cups Water

    1 14.5 oz. can Chicken broth

    1 teaspoon Cumin    

    1 teaspoon Chili powder

    1 teaspoon Salt

    1 Bay leaf

    1 10 oz. pkg Corn, frozen

    1 tablespoon Cilantro, chopped

    Cheese, Parmesan, for garnish

    1 bag Tostada chips

    Directions:

    1. In an electric slow cooker, combine chicken, tomatoes, enchilada sauce, onion, green chiles and garlic.  Add water, broth, cumin, chili powder, salt, pepper and bay leaf.  Stir in corn. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours.


    2. Preheat oven to 400 degrees.  Lightly brush both sides of tortillas with oil.  Cut tortillas into 2 1/2" x 1/2" squares.  Place on a baking sheet.  Bake, turning occasionally, until crisp, 5 to 10 minutes.  Sprinkle tortilla strips, cilantro and Parmesan over soup.  Makes 6 to 8 servings.

    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

  • Gumbo. Chicken and sausage or seafood.
    XL, large and small. Hartwell GA on beautiful Lake Hartwell.
  • Sopa Azteca as Gary posted or white bean and turkey chili

    Steve 

    Caledon, ON

     

  • hapsterhapster Posts: 7,221
    Guinness Beef Stew...
  • HotchHotch Posts: 1,528

    I agree Hap, a good beef stew can warm the soul on a cold winters night. And with a Guinness in hand and the stew what else is needed.

     "You’re not a real Texan till you’ve been kicked out of every decent state in America." - Joe Bob Briggs

    LBGE, Mini BGE and R&V Fryer

    Prosper TX

    And your are correct, Texas Red has no Beans



  • EggcelsiorEggcelsior Posts: 11,570
    Pozole, tortilla soup, meat and bean stew- chili when I forget to add beans, beef stew(beef carbonnade, beef bourguignon), corn + potato chowder, clamp chowder.
  • I do a spicy chicken chili that is awesome. My wife like an Italian chicken soup I make that has zukes,carrots, chicken & squash

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • TjcoleyTjcoley Posts: 3,424
    Old fashioned chicken noodle, which then is converted into Italian Wedding Soup the next day. Looking forward to doing Julia's Boeuf Bourguignon on the Egg this fall.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • texaswigtexaswig Posts: 1,010
    In my family everyone has always made what we call stew.its just ground hamburger meat, with canned tomatoes,canned green beans ,corn,carrots,onions and potatoes.served with crackers or corn bread.by definition stew is thick. this isn't at all. 
    Scott
    Greenville ,Tx

    Xl bge with woo2 and ajustable rack
  • texaswig said:

    In my family everyone has always made what we call stew.its just ground hamburger meat, with canned tomatoes,canned green beans ,corn,carrots,onions and potatoes.served with crackers or corn bread.by definition stew is thick. this isn't at all. 

    My Mom made something similar. Instead of potatoes, she used uncooked rice.

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

    We invented the U.A.W. and carjacking!

  • Chris_WangChris_Wang Posts: 1,253
    Brunswick stew. Simple, classic recipe.

    Ball Ground, GA

    ATL Sports Homer

     

  • BYS1981BYS1981 Posts: 2,096
    I like a chicken dumplings recipe from cooks illustrated. I smoke the chicken and then follow the recipe.
  • hapsterhapster Posts: 7,221

    Hotch said:

    I agree Hap, a good beef stew can warm the soul on a cold winters night. And with a Guinness in hand and the stew what else is needed.


    Here's the recipe

    Guinness Beef Stew

    by Edward Harding

    Ingredients

    • 2lbs stew meat
    • 2lbs little red potatoes
    • 1 large onion chopped
    • 1/2 a bag of the baby carrots (cut them in half)
    • 1 cup of flour
    • ? of your favorite rub
    • canola oil
    • 1-1/3 cup of beef broth
    • 1 can of Guinness (may add more if additional liquid is needed)
    • 1 packet of McCormick's Beef Stew Seasoning
    • 1 can of peas
    • 1 heaping tablespoon of minced garlic
    • Salt & Fresh Ground Pepper to taste
    • Heat the DO direct over a 350 - 400 dome temp fire... I use Wicked Good Weekend Warrior with 3 chunks of Mesquite.
    • In a freezer bag, combine the flour and as much rub of your choice to taste.Add the meat and shake to thoroughly coat the beef.
    • Once coated, heat some oil in the DO and brown the meat... stirring a couple of times. When pretty browned, remove beef and add some more oil.
    • Add the onions and carrots to the pan along with a tablespoon of minced garlic. Stir occasionally and when the vegs are tender, add the seasoning packet and broth. Stir it around and be sure to loosen any stuck on goodness...
    • Add the beef back to the DO and place the potatoes in as well and stir to mix and coat everything.
    • Add the can of Guinness...
    • Let it simmer, stirring occasionally for about 1-1/4 hours with the top off. Once the potatoes are tender; add the peas and stir it to mix and let it cook for another 15 mins, season to taste with salt (kosher) and ground black pepper, and then pull it off and serve....

  • @eggcelsior, what is your pozole soup recipe? I really want to make that this fall
  • EggdamEggdam Posts: 218
    Chicken tai soup. Best soup I have ever had. http://www.fortysomething.ca/2010/09/wicked_thai_chicken_soup.php
  • AcnAcn Posts: 1,085
    One of the reasons I love fall is bringing soups, braises and hearty pasta sauce back into meal rotation. I'm really looking forward to braising on the egg, pot roast, beef burgundy, coq au vin, etc.

    As far as soups I'll do chili, a veggie chili using bulger wheat to add texture, farro and white bean, a beef and Guinness stew (different from Hap's, it's more like a French onion with Guinness), corn chowder, matzo ball, chicken and rice.

    LBGE

    Pikesville, MD

  • Mine is something simple my Mom made.  Oyster Stew.  Oysters, potatoes, milk, butter, S & P.  That's it.

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

    We invented the U.A.W. and carjacking!

  • Chicken Stew and Brunswick Stew are something we do a lot of.
    Large BGE Decatur, AL
  • Mine is something simple my Mom made.  Oyster Stew.  Oysters, potatoes, milk, butter, S & P.  That's it.
    Lake Huron oysters?
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

  • There are no oysters in Lake Huron, fortunately Freddie is on Lake Michigan which is loaded with them. Technically they are one lake but the oysters like the south side.

    Steve 

    Caledon, ON

     

  • There are no oysters in Lake Huron, fortunately Freddie is on Lake Michigan which is loaded with them. Technically they are one lake but the oysters like the south side.
    Frederick lives in Flint, MI.  Look at the map.  You act like you think the Great Lakes are in Canada.  Hah !
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

  • gdenbygdenby Posts: 4,627
    First thing I do when the weather turns cool is to get out the stock pot. Just pulled my summer's accumulation of bones from the freezer. Most are poultry bones, so there will be some chicken and rice soup in the next few days.

    As the weather gets colder, I start making Scotch broth, Hungarian goulash, and a Yiddish stew called Uman beef, which features beef, whole cranberry sauce, walnuts and soy sauce. Seemed like an odd mix to me, but the first time I made it was for my FIL, who loved cranberries, it turned out really well, and has become a winter standard.
  • EggcelsiorEggcelsior Posts: 11,570
    @fletcherfam
    I use Pati Jinich's recipe from Pati's Mexican Table. It's Pozole Rojo. She also does a Pozole Verde that is on her website.

    The Rojo version is on Google books, pages 84-86.
  • MickeyMickey Posts: 16,505
    image
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • I love Hapster's Guiness beef stew. One of my favorites.
    Mark Annville, PA
  • Oysters. You know, like Rocky Mountain variety. Lots of white tail deer here... Nah. My Dad was from Boston so she made it for him.

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

    We invented the U.A.W. and carjacking!

  • BotchBotch Posts: 3,378
    Mine is something simple my Mom made.  Oyster Stew.  Oysters, potatoes, milk, butter, S & P.  That's it.
    Oh man, my norwegian grandmother used to make that, haven't had it in decades.  Thanks!  
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
  • We all love butternut squash soup around here!
    Killen, AL (The Shoals)
    XL, Small, Minimax, and Mini BGEs
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