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Sharp Health News

Who will win the 2017 battle for soup-remacy? (recipe)

Feb. 3, 2017

Who will win the 2017 battle for soup-remacy?

Two classic regional dishes go head-to-head in Sharp Health News’ second annual soup-erbowl. Will you root for New England Clam Chowder or Southern Brunswick Stew? Either way, you are a winner with these dishes adapted from Cooking Light and the Food Network.

New England Clam Chowder
This take on a classic “chowda” skips the bacon for a lighter taste.
Yields 4 (1-cup) servings

Ingredients
2 teaspoons olive oil
2/3 cup chopped onion
1/2 cup chopped celery
1/8 teaspoon salt
1/4 teaspoon dried thyme
1 garlic clove, minced
2 cans chopped clams, undrained
1 1/2 cups potato, peeled and diced
1 bottle clam juice
1 bay leaf
1 cup fat-free milk
1/3 cup all-purpose flour

Directions
Saute onion, celery, salt, thyme and garlic in olive oil over medium heat for 4 minutes or until vegetables are tender.

Drain clams, reserving liquid. Add clam liquid, potato, clam juice and bay leaf to pan; bring to a boil. Reduce heat and simmer 15 minutes or until potato is tender. Discard bay leaf.

Combine milk and flour, stirring with a whisk until smooth. Add flour mixture to pan; bring to a boil. Cook 12 minutes or until thick, stirring constantly. Add clams and cook for an additional 2 minutes. Serve with oyster crackers or crusty bread.

Southern Brunswick Stew
This lighter take on a classic dish replaces pork with chicken breast.
Yields 4 (1-cup) servings

Ingredients
2 tablespoons butter
1 1/2 garlic cloves, minced
1 small sweet onion, finely chopped
1 can fire-roasted tomatoes with their juices
2 cups chicken stock
1/2 cup barbecue sauce
1 tablespoon Worcestershire sauce
1/2 tablespoon light brown sugar
1/2 teaspoon cayenne pepper
2/3 pound boneless, skinless chicken breast, diced
1 small can corn kernels
1 small can lima beans
Salt and ground pepper, to taste
Hot sauce, for serving

Directions
Melt butter in a large Dutch oven or large pot over medium-high heat. Add garlic and onion and saute until soft, about 4 minutes. Add chicken and lightly brown. Stir in the tomatoes, chicken stock, barbecue sauce, Worcestershire sauce, brown sugar, cayenne, lima beans, corn and a big pinch of salt and pepper.

Bring to a boil; reduce to a simmer and cook over medium-low until thick, about 1 1/2 hours, stirring occasionally. Serve with hot sauce, cornbread or soda crackers.

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