Winter Is Almost Over!

(Disclosure: This post has been sponsored by Campbell Soup Company and I am being compensated as an Ambassador.)

Exciting news!! Winter is ALMOST OVER! It was 56 degrees here today! 56! See all of the exclamation points in the previous statements? That is how excited I am.

Along with winter, my time as a Campbell Wisest Kid Ambassador is also coming to an end. I have enjoyed introducing you to The Wisest Kid in the Whole World and sharing Campbell Soup Company recipes.

Some of my favorite recipes have come from the Campbell’s Kitchen. I especially loved the mini green bean casseroles since that’s a fun take on one of my favorite side dishes. My kids love the mini macaroni & cheese cups the most. Checking the website again today I see another recipe I am going to add to this week’s menu plan, the mini cheesy chicken enchiladas. So many ways to use soup that I didn’t even know existed!

Wondering which recipes were the most popular? Below are three top ranked recipes from the site. Which one was your favorite?

If you are still looking for indoor activities, consider cooking a delicious meal with your kids, a lunch full of dunkables with Campbell’s Condensed Tomato soup, or one of the fun ideas featured in this video below.

Nothing Better Than Soup On A Cold Day

(Disclosure: I am an Ambassador for Campbell Soup Company and ‘The Wisest Kid In The Whole World” campaign. All thoughts are my own.)

Brrrr, it’s cold outside! Here in Chicago we have had four days off of school this month due to extreme temps. Our city has even been dubbed “Chiberia”. While it’s funny to joke about as I sit in my warm house, it is not funny at all to be out in that bitter cold.

One thing that I enjoy on a cold day is soup and I know I’m not the only one! Can you believe that Campbell’s® Condensed Chicken Noodle soup has been around since 1934? The soup is 80 years old and more than 250 million cans have been sold. That is a LOT of soup!

1959 Print Ad

Who else loves Campbell’s soups? Frank Sinatra always asked for chicken and rice soup to be available to him in his dressing rooms before he went on stage. It has also been noted that pop-art artist, Andy Warhol, found the inspiration to paint his “Campbell’s Soup Cans” series because that’s what he had for lunch every day for 20 years. And don’t forget the kids! They enjoy it, too and it comes in a bunch of fun varieties.

What is your favorite soup?

Sweet Potato Clam Chowder with Bacon {Recipe}

Ingredients

  • 2 dozen Medium clams such as Manila OR 3 dozen Small clams such as Littlenecks
  • 1½ cups water
  • 1 12-ounce bottle of clam juice, as needed
  • 1 cup Diced raw applewood smoked bacon: about 4 to 5 slices
  • 1 tablespoon of Cat Cora’s Kitchen by Gaea’s Kalamata D.O.P. Greek Extra Virgin Olive Oil
  • 1 Medium yellow onion, chopped (1 ½ cups)
  • 2 stalks Celery, chopped
  • 1 bay leaf
  • 3½ cups Raw sweet potato, peeled and diced into 2-inch chunks (about ¼ pound)
  • 1 teaspoon Kosher salt
  • ½ teaspoon Freshly ground black pepper
  • 3 cups Half and Half

Instructions

Scrub the clams well. Spread them in an even layer in a large 12-inch frying pan with a lid. Add the water, cover, and bring to the water to a boil. Set a heatproof bowl nearby to hold the cooked clams. Cook the clams until the shells open, about 2 to 5 minutes. As a clam opens, remove it from the pan with tongs and plop it into the waiting bowl. Give the clams 5 minutes more to cook, transferring clams as they open. After 5 minutes, turn off the heat and discard any clams that remain closed. Pour the pan liquid through a fine-meshed sieve or cheesecloth to strain out any grit. You should have about 1 1/2 cups clam cooking liquid. If there is less than that, add enough bottled clam juice to equal this amount. Set the liquid aside. Transfer the clams, still in their shells, back to the pan and cover it with a lid to keep the clams from drying out while you finish the chowder.

Cook the bacon in a 3-quart soup pot until crisp and brown. When the bacon is done transfer to a paper-towel lined plate to drain, reserving 1 tablespoon of the bacon fat in the pot. Discard the rest of the bacon fat. Using the same soup pot in which you cooked the bacon, pour back in the 1 tablespoon of bacon fat, add the olive oil and heat over a medium flame for a few seconds; add the onion and celery. Cook vegetables until soft and golden, about 5 minutes. Add the sweet potatoes, clam cooking liquid, the bay leaf, salt and pepper. (Save the cooked bacon to sprinkle over the chowder just before serving.) Cover the pan and simmer just until the sweet potatoes are tender, 8 to 10 minutes.

While the chowder simmers, remove the clams from their shell. You can use a paring knife or even a grapefruit spoon to scrape them out of their shells and into a bowl. Discard the shells. When the sweet potatoes are perfectly done, add the clams to the chowder. Pour in the Half and Half, heat gently until the chowder is piping hot, and ladle it into individual serving bowls. Sprinkle bacon around the edge of the chowder and serve.

Recipe and image courtesy of Celebrity Chef Cat Cora.