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Soup Recipe Blog - Take 2 (Finally!)

Monday, January 21, 2013

CORN CHOWDER *favorite*
2 tbsp Unsalted Butter
10 Ears of Corn (shucked/cleaned)
16 ounces of Whole Milk (not recommended to use low fat/fat free)
8 slices Turkey Bacon (I prefer Applegate Brand)
1 medium Sweet Onion (coarsely chopped)
4 cups Frozen Shredded Potatoes (do not thaw)*
Salt and Pepper to Taste

For the first 5 ears of Corn, working with a sharp knife, carefully slice off kernals into a large bowl. Discard cobs. Set kernals aside.

For the other 5 Ears of Corn, using a large bowl in the sink, place one ear of corn at a time on its end. Use a very sharp kitchen knife and slit the rows of kernals vertically. This will open the kernals up. Repeat around entire parameter of corn. Then taking the dull side of a large knife, hold the blade perpendicular to the ear of corn, and push down the length. This will empty out the pulp/juice from the interior of the kernel. Repeat until you have cleaned out 5 ears. Discard the cobs.

Melt 2 tbsp of butter in a sauce pan on low heat. Add corn pulp/juice. Heat on low to low medium heat until thickened. Stir frequently.

While corn mixture is cooking, add 16 ounces of Whole Milk to a larger sauce pan (to prevent overflow.) Heat milk on low to low-medium until reduced by a ¼. Stir frequently. (Does not need to be eact.)

In frying pan, cook Turkey Bacon until crisp but not burnt. Drain drippings.

Once corn is thickend, milk is reduced, and bacon is cooked, add all ingredients into a slowcooker/crock pot. (I do not use any salt but a generous amount of pepper.) Stir once. Cover and cook on low for 6-8 hours. Do not open the lid to stir!

*A Note about Frozen Shredded Potatoes - McCain has a product called Simply Potatoes. If I cant find it I look for one that contains no added salt, perservatives, etc. Ive tried this with fresh potatoes and it came out mushy. Ive also tried shredding and freezing my own potatoes too ... still not right, so Im sticking with the pre-packaged frozen ones!)

½ lb Lean Ground Turkey
2 cups Red Kidney Beans (canned: drained/rinsed)
12 ounces Tomato Paste*
8-10 ounces of Water (depending on desired consistency)
1/2 of an Onion (chopped finely)
3 tsp Chili Powder

Cook Ground Turkey (beef works as well). Drain.
Combine Tomato Paste and Water. The mixture should resemble the consistency of Tomato Soup- thin but not runny. Add Turkey, Beans, Tomato Paste Mixture, Onion, and Powder to Crockpot/Slow Cooker. Stir well. Salt and Peppr to taste. (I don’t add any.) Cook on low 4-6 hours.

*Muir Glen Organics makes a great tomato paste – it comes in 8 ounce containers, but 8 ounces isn’t quick enough. I usually use 1 can plus a bit more … up to a half a can

This is a Betty Crocker Recipe that Ive never modified and we LOVE!

Ok … not a soup, but again soo good!
8 ounces organic tomato sauce (canned)*
2 tbsp organic white vinegar
¼ cup of raw organic honey
¼ tsp of organic chili powder

2 lbs Ground Beef (cooked/drained)
1 large onion (coarsely chopped)
¼ cup of water
Salt/Pepper to Taste

Brown the ground beef and drain. Set aside.
Combine the first four ingredients in a small bowl until well blended.
Add all ingredients to slow cooker/crow pot. Stir well. Cook on low heat 4-6 hours. Do not open to stir!
Serve over whole wheat hamburger buns. (Yields 12+ sandwiches!)

*Muir Glen Organics makes a great Tomato Sauce that doesn’t have any preservatives, added salt, etc.
Sometimes I chop up some tomatoes and green peppers and add them to the mix when everything goes into the crockpot, but my picky eater doesn’t like when I do that!!


This recipe comes from my FAVORITE website and I haven’t done a thing to it!! So here is the link:

But really you need to start with this: Best Whole Chicken in a Crockpot - http://www.100daysofrealfood.c
Ok you don’t ‘need’ to, but youll be thankful you did!

Then you can make your own Chicken Broth (I know stop laughing … its as easy as adding water to a crockpot … really!!!): http://www.100daysofrealfood.c

I love every recipe on her website! Soo good!

Heres a few more:
Butternut Squash Soup (My kids gobble this up!)

Tomato Bisque

Homemade Oatmeal (ok not a soup but still sooo good)

All of these recipes (except the oatmeal) can be stored in Ball Jars in the freezer. I use 8 ounce wide mouth jars. (If you use the regular mouth, you may have problems with freezing.) The jars need to be clean but not sterilized which eliminates one step! You do want to leave a small amount of room at the top. Also, it’s a good idea after filling/closing the jars to leave them on the counter for a bit to cool down. If they are too hot and go directly into the freezer, they could crack. Don’t be alarmed – you may hear the jars self-canning (not to be confused with real canning – they still need to be frozen) which sounds like a loud popping noise. To prepare, I take them out of the freezer the night/day before and leave in the fridge to defrost. Then when I want to eat, I simply heat it up on the stove or in a regular dish in the microwave. All these recipes freeze well! You can also take them to work/school in a thermos (just heat first) like this:

My oldest takes oatmeal for snack everyday (topped with Whole Foods Organic Apple Juice Infused Dried Cranberries ….. no sugar like traditional craisins but taste just as good!!) For lunch, he often times takes a soup, too. He reports that it stays perfectly warm!
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