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It's warm, it's nourishing, and every culture has figured out a way to cook food in massive amounts of water thus a wide wide world of soup. To you, the good reader, I offer 2 very different soups, Bum Stew and Clam Chowder
The biggest pot you can find This recipe was last prepared in a stock pot about a foot and a half tall. Put oil in the stock pot, add chopped onions, cook until tender. Toss the ham hock in, let it warm up, add water to fill the pot half full. Bring to simmer, add potatoes and cabbage. Add enough water to fill the pot almost to the top. Bring to a boil, reduce heat and simmer for like 3 or 4 hours. Turn the heat off, let cool, cover and refrigerate overnight. (or put on the back porch if weather allows) The next day get the soup and fish out the ham hock. Trim the softened meat off of the ham hock-slice into small pieces. Throw away all the weird bits. Put the meat and clean picked ham bone back in the pot. Bring to simmer again, let it cook for another hour or two before serving. Add black pepper. Soup is ready to serve when the potatoes have broken down and the cabbage is really soft. This gets better and better the older it is. Nice served with brie and crusty bread.
Check out your clams, look for shells and chop any real big ones into smaller pieces. In a spaghetti size pot over medium heat melt the butter, add onion, and corn, cook until onions start to brown. Stir a lot, it'll get sticky. Add all other ingredients. Fill the empty chicken stock can with water, add it to the mix. Add more water if it looks like it wants it. Cook for about 45 minutes over medium heat, or until potatoes are soft. This is salty sweet and delicious. Sautéing the corn really gives this soup a nice touch.
The Soupah Kid and Mistuh Chowdah with his buddy Fuzzy