Soup On Tuesday

After my meltdown last Tuesday—the one that ended so well with a (mostly) orderly house and delicious soup for dinner—I decided to go with a soup theme on Tuesday evenings during the winter months. 

I really like having "theme" nights on the dinner schedule.  During the years that Kati took gymnastics on Monday afternoons, we had some kind of Mexican food every Monday evening.  For several years, we had breakfast-for-dinner on Bible study nights.  And of course, we still do carryout on our Friday family movie night.  (By the way, I was introduced to "theme" nights by my friend Mary, my organizing inspiration!)

"Theme" nights ease up some of the decision making.  There are already parameters in place before I search my entire recipe collection.  I like already having some direction before I plan the week's menu. 

"Theme" nights also encourage me to try new recipes.  I tend to get in a rut and prepare the same meals over and over.  But having a theme causes me to venture out and try some new ideas that fit the theme.  I have already looked in the soup section of my Soup/Bread recipe notebook, and have found quite a few recipes that I have never tried.  I have decided that I will not repeat a soup for at least two months. 

Tonight's soup...

Ingredients: 5 bacon slices, cut into 1/4-inch peices 1/2 cup butter 1 large onion, chopped 1/2cup flour 1 1/2 teaspoons salt freshly ground pepper, to taste 8 cups milk 4 large potatoes, peeled and cubed 2 6.5-oz. cans minced clams, undrained 1 pound small shrimp Directions: In a large soup pot, over medium heat, saute bacon until crisp.  Remove bacon and set aside.  Drain fat from pot. Reduce heat to low.  Add butter and stir until melted.  Add onion and saute until soft.  Add flour, salt, and pepper, stirring constantly until well blended.  Add milk, stirring constantly until sauce comes to a boil and thickens. Add potatoes and simmer 10 to 15 minutes or until potatoes are soft.  Add clams with their juice, shrimp, and reserved bacon, and simmer until thoroughly heated.  Season to taste with additional salt and pepper.  Notes: I wanted to add Old Bay® seafood seasoning to this soup, but decided to let everyone add it (or not) at the table to accomodate different spice preferences.  I think that it adds the perfect zest to the chowder.  (The photo I included is my own bowl of soup with a generous addition of Old Bay®!)

Do you ever do "theme" nights?

*** Index to all Soup On Tuesday recipes can be found ~HERE~. ***