I’ve had the idea for this soup for so long.
Like a couple of years long.
The reason why is that sometimes we’re sort of desperate for a meal and I just haven’t stocked up the fridge full of freshies. It might be right after arriving home from a trip or the end of a long week…you know those times.
As a result we end up ordering in or getting takeout and it’s great for a moment but then you don’t feel great for wallet or your body.
So. Here’s the emergency meal that I have in the house and now I even put it in our caravan-Lola.
It involves cans of food.
More cans than I usually ever have in the house.
It’s totally worth having the cans.
The only freshies that you need are; onion and parsley. Actually, the parsley is optional but so very nice.
The soup’s base is evaporated milk, creamed corn (how many of us secretly adore creamed corn?), baby clams, corn and sliced, canned potatoes (that is a weird animal). Why canned potatoes? They are already cooked and ready to heat and serve. Would I normally want them? Not so much but trust me-they are just weird enough to be fun.
Saute onions and add a bit of old bay seasoning, deglaze with brandy and dump in the cans of goodies. The only one you drain is the potatoes. The rest get dumped straight in.
Heat, add the parsley and enjoy.
It seems like I’ve missed a whole lot of effort.
But that’s it.
So weird (especially the potatoes) but just so yummy.
- 8 oz can each; evaporated milk, baby clams, creamed corn, corn
- 16 oz can sliced potatoes (drained)
- ½ cup parsley (chopped)
- 1 T bacon fat or olive oil
- ½ cup chopped onion
- ⅛ cup brandy
- 2 garlic cloves (mashed)
- 1½ tsp Old Bay seasoning
- Saute onions and garlic in bacon fat (or olive oil), deglaze with brandy and add all the other ingredients EXCEPT the parsley.
- Heat through, add salt and pepper to taste and stir in the parsley.