This recipe is based upon my last entry – the Spicy Manhattan-style Snow Crab Chowder which at the time I considered a bust. In retrospect – even though the “snow crab” was a manufactured product containing some snow crab and who knows what else, it was one of the most filling sloups I’ve ever made! (Actually it thickened to become a true rib-sticken’ stew). Very rare that one bowl can fill me up, and yet I am quite certain I put on weight enjoying every bite. It would be great to create a real seafood stew, though perhaps later. Instead, I’m going on a slight tangent – the using many of the same basics that you’ll recognize.
Looks remarkably like my last effort, yes? That’s cos it’s the same picture. I went to go take the shot with the first bowl ladled out and the camera batteries were dead. My stomach had thought my throat was slit so feeding it took priority over posterity… And ya know, it really does look almost exactly the same except that there are more yellow bits from the shucked corn.
Base Stock – brought to simmer
- 1 can 15 oz. Organic Tomato Sause
2 cans of 28 oz. Organic Diced Tomatoes
1 quart tap water
2 cloves of diced garlic
Copious splash of Extra Virgin Olive Oil
1 palm of salt
6-8 Black Peppercorns, followed by a few cracks of the pepper mill
1 Pinch of Red Pepper Flakes
1 Pinch of Fennel
2 Bay Leaves, crumbled
Dash of Celery Salt (contains celery seed and salt)
- 1 large white Walla Walla Onion, diced
1 small Serrano Pepper, deseeded and diced
1 large Anaheim Pepper, deseeded and diced
1 modest Green Bell Pepper, deseeded and diced
2 Yellow (Crooked-Neck) Squash, diced
3-4 medium Organic Carrots, unpeeled, diagonally-chopped
4 stocks of the greenest Celery I could find, chopped
4 ears of Corn on the Cobb: This came in one of those 4-packs. Peeled off the husks, washed, and then shucked the corn off with a knife right into the kettle.
~ 2 lbs. of deboned Chicken Thighs, carved into bits; sorry I don’t have the exact weight, but it was one of those huge value packs.
1 package of 0.66 oz. fresh Organic Basel, chopped
1 oz. bag of Mexican Sesame Seeds (nutty texture)
1 Pinch of Oregano
Top off with about another pint of water; good and sloupy.
Whist this is going on, someone asked me how to pronounce “sloup”; here is the etymology:
- Sloup: n. Slang for thick n’ chunky soup but not so thick that it becomes a Stew. Best pronounced with a light soft drawn-out faux lisp (ala “thhhhh-Sp’anard”) so your guests will laugh. Origin: Scottish wife when she was still thhhh-sp’eaking to me.
The first bowl was after a goodly inch had boiled off. The heat from the peppering was very apparent though gratefully didn’t cause my nose to run like a raging bull, so it looks like I augering in on the right blend of ingredients that can balance the Serrano Pepper.
At this point I switched off the burner and put the lid on, then watched a 90-min. movie.
The second bowl followed after and was a game changer: The peppery heat was nearly gone, though replaced with a well-defined Serrano and Anaheim pepper flavor! I was instantly reminded of the fiery red Indian curries which had me thinking a pint of coconut milk could be the right dope to launch this into the stratosphere. Tempting…
Also noted after the long cooldown was that the chicken was beginning to soften up, and the vegetables, particularly the squash was just at the point of breaking up; perfect for a nuker-reheat.
Score: 8.5 Stars.
Glad I held off on the Red Chili and Black Pepper.
Support your inner-scarfdom, KF