Corn Chowder

Corn Chowder

5 slices of turkey bacon (cut in pieces)  (or 1/3 C Hormel real bacon pieces)
1 tsp extra virgin olive oil
1 medium onion, diced
3 medium potatoes, cubed
2 C reduced sodium chicken broth
1 1/2 tsp salt
1/4 tsp pepper
2 C frozen corn (or 1 can)
1 can fat free evaporated milk
2 TBSP corn starch mixed with a couple tablespoons of cold water (to thicken the soup)
3/4 C reduced fat cheddar

Cook turkey bacon in oil until crisp (I've found that a little bit of oil helps crisp the turkey bacon since it is low in fat). Add onion and cook until soft. Add potatoes and 2 C broth, salt and pepper. Simmer for about 5 minutes or until potatoes are just starting to get tender. Add corn and evap milk. Bring to a boil and add the rue (water and corn starch thickener). Stir until thickened. add in cheese till melted. (or you could keep it out and top the soup with the cheese equally divided)

Serves 6 (just over 1 C serving)  7 pt+  (and VERY filling!)

EASY Chicken Rice Soup

Got this recipe from a gal over at Apron Girl's. I am going to post her original recipe and then the variations I made. :)

Chicken Rice Soup

1 boneless skinless chicken breast,cut into cubes
1 large can of chicken broth
1/2 a box of Uncle Ben's Long grain wild rice (Use half the rice mixture and half the seasonings mixture and save the rest for another time)
cut up some carrots

Put it all in a pot and cook on medium heat for 1 hour.


OKAY, My variation:
-2 boneless skinless chicken breasts (already cooked--I cook them ahead and freeze them) Cut into cubes.
-1 large can of Chicken broth (plus a little more water added at the end of cooking--you can decide how much to add as per how much rice you decide to use.
-1 whole box of uncooked Uncle Ben's long grain wild rice, using all seasonings as well.
-half a bag of frozen cut carrots.

This was seriously 20 minutes. Hardly any prep. Done. :) And it was SO delicious. Because I used the whole box of rice, I did add a little bit of water with a bullion cube at the end and let it dissolve before serving, just so my soup wasn't too thick with the rice. But I thought it was PERFECT.

Steak Soup

If you try no other recipe from my blog, you MUST try this one! We love this soup in our house. It is hearty and delicious--a real crowd pleaser!

1 pound ROUND STEAK trimmed of fat
1/2 pound extra lean ground beef (or ground turkey)
1 C chopped celery
1 C onion (finely chopped)
1 C tomato (diced)
3 tsp. season salt
1/8 tsp. cayenne pepper
6 C water
4 beef boullion cubes
1-2 tsp kitchen bouquet
flour/water mix (make a rue)

***if you are wondering about the carrots in my picture, it is because I always add them. They are not part of the original recipe, but we love them--just add with everything else and simmer.

In a large pot, brown your meat and the saute onion and celery in the drippings (I just leave all the meat in as well) Add seasonings, boullion, tomatoes and water. Simmer for 1 1/2 hours (you can also do this as a crockpot soup if desired). Make a rue to thicken the soup and cook for a few more minutes. Then remove from heat and add 1-2 tsp kitchen bouquet. Enjoy!!!

Serving size: 1 CUP
Servings: approx. 7

4 points+


In case you don't know what kitchen bouquet is, you can find it in the marinade aisle. If you haven't used it before, you will love it! This is a staple in our house--we love it for gravies and marinades, and beef-based soups/stews. Here is a pic in case you need some guidance.

Taco Soup

TACO SOUP
1/2 pound ground beef
28 ounce can of diced tomatoes
1 can whole kernal corn with liquid
2 C water
1 small onion
1 can Kidney beans undrained
2-3 TBSP Taco seasoning (I like a little more, personally. But this is a good place to start)

Brown the mean & onion in a pot and drain well. Put back and add remaining ingredients. Simmer for 15 minutes. Top with sour cream, cheese, and corn chips.

LEFTOVER IDEAS:I love to use leftover taco soup for my taco salad as well. I just drain almost all the brother and add another tablespoon or so of taco seasing. Grab your lettuce and fresh cheese, sour cream or dressing, and you are all set! This mixture freezes really well too, so we usually have taco soup one day, a few days later have taco salad, and then freeze the rest for another taco salad later.Another thing we do with our leftover mixture (once made ready for taco salad) is make some quick boxed Spanish rice and put the rice, beans, meat mixture and cheese on tortillas for ultimate burritos. Yummy!

Creamy Chicken Noodle Soup

This spot is saved for my favorite chicken noodle soup recipe...now, if only I could find it! :)

I love a good bowl of chicken noodle soup--is is just something that soothes the soul. I have a favorite chicken noodle soup recipe--it is thicker (almost stew-like) and SO delicious! But somehow in our move, I have lost it. Now, what I also love about chicken noodle soup is that it is a good "clean out the fridge" food. I had some veggies, chicken, and all sorts of random noodles I needed to use, so the one in the picture is really just a good base with some basil and oregeno and all my leftovers. But it was rather good. I am now in search of that delicious creamy soup recipe. Anyone ever had it? If so, please post the recipe!!! :) In the meantime, I will

be on the lookout...

Cheddar Ham Soup

2-3 red potatoes, diced
2 C water
1/2 C sliced carrots
1/4 C chopped onion
1/4 C butter (cubed)
1/4 C all purpose flour
2 C milk
1/2 tsp salt
1/4 tsp pepper
2 C shredded cheddar cheese
1 1/2 C cubed ham
1 C frozen peas (thawed)

In a large saucepan, combine the potatoes, water, carrot and onion. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.

Meanwhile, in another small saucepan, melt butter. Stir in flour until smooth. Gradually add milk, salt, pepper. Bring to a boil and stir for another 2 minutes or until thickened. Stir in cheese until melted. Stir into undrained potato mixture, and add ham and peas. Heat through.
SERVES 7