Corn Chowder

Corn Chowder is so easy, so hearty, and so delicious! I am not sure where I found the original recipe but I adapted it to fit my family’s tastes.  This is seriously the easiest chowder you will ever make!

1 large onion, chopped
1 potato, chopped and boiled slightly
¼ green bell pepper, chopped
¼ red bell pepper, chopped
1 can corn, drained (or fresh if you have it)
2 Tsp. Olive Oil
2 Tsp. Butter
3 Tsp. plain flour
2 cups Chicken Stock
¼ cup whipping cream
1 tsp. crushed chili flakes
1 tsp. thyme
2 tsp. black pepper
½ tsp. salt

In a medium pot, add the butter and olive oil and let heat. Add the chili flakes, thyme, onions, and peppers. Cook for 5-7 minutes until tender.

Add the flour and cook for 2-3 minutes until just golden brown.

Add the chicken stock and whisk to get out all lumps. Reduce heat and let the sauce thicken.

Add the corn and potatoes. Also add salt, black pepper, and whipping cream.

Let the chowder cook for 5 – 10 minutes making sure it doesn’t stick to the bottom. Taste and adjust seasoning as you like.

I usually serve my corn chowder with Cheddar Bay Biscuits similar to the ones at Red Lobster. Whatever you serve it with, it will be a hit with your family.  This would be a great treat on a cold wintery night where you should take the Thyme to Savor…

Loaded Baked Potato Soup

We {LOVE} the Loaded Baked Potato Soup at Black Angus! I wanted to find a recipe that would replicate it but also remain healthy.  Here is the recipe I found on the Weight Watchers site that I modified a bit.  This soup is really tasty and has become a favorite in our house with some Cheddar Bay Biscuits!!

4 Large Potatoes

2 Teaspoon Olive Oil

½ cup Onions, Chopped

1 ½ cups Chicken Stock

2 Tablespoon Flour

2 Cups Milk

1 Teaspoon Salt

1 Teaspoon Pepper

1 Teaspoon Garlic Powder (more depending on your taste)

1 Teaspoon Parsley

1. Pierce potatoes with a fork. Microwave on HIGH 10-12 minutes or until tender. Peel and cut in half; cool slightly.

2. While potatoes cook, heat oil in a saucepan over medium-high heat. Add onion and sauté 3 minutes. Add broth. Combine flour and 1/2 cup milk and add to the pan along with the remaining 1 1/2 cups milk. Bring to a boil; stir often. Cook 1 minute.  Add the salt, pepper, garlic powder, and parsley. Check seasonings and add more if needed.

3. Discard potato skins and mash 1 potato and add to the soup.  Chop the remaining potatoes and add them to the soup. 

4. Top the soup with normal baked potato toppings such as crispy bacon, cheese, scallions, and sour cream!

Give this a try even if you are not watching what you are eating.. its delicious! And always remember to take the Thyme to Savor!

Italian Wedding Soup...

I have become a really big fan of soup lately.  It makes it even better that the hubby and kids enjoy this one too; the kids because its just soup and the hubby because it is actually filling! Imagine that!

This is a recipe I have modified a bit to make it point friendly on Weight Watchers.  Just a few minor changes and it doesn't cost so many points but still tastes delicious.  The original recipe can be found here by the Barefoot Contessa on the Food Network. 

Ingredients:

1/2 Lbs. Ground Chicken, extra lean

1/4 Lbs. Chicken Sausage (I like the spicy ones)

2/3 Cup Bread Crumbs

2 Cloves Garlic, Minced

3 Tablespoon Fresh Parsley, Chopped

1/4 Cup Freshly Grated Parmesan Cheese

3 Tablespoon Reduced Fat Milk

1 Egg White

1 Teaspoon Salt

1 Teaspoon Pepper

1/2 Teaspoon Red Pepper Flake (optional)

2 Teaspoon Olive Oil

1 Cup Onions, Chopped

1/2 Cup Celery, Chopped

1/2 Cup Carrots, Chopped

10 Cups Chicken Stock

1 Cup Dried Pasta (small shaped)

1/4 Cup Fresh Dill, Chopped

1 Cup Fresh Spinach, Chopped

Directions:

Preheat the oven to 350 degrees F.

For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, parmesan, milk, egg white, 1 teaspoon salt, and 1 teaspoon pepper in a bowl and combine gently. With a teaspoon, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper. (You should have about 40 meatballs. They don't have to be perfectly round but should be fairly small since they will soak up the stock and get bigger.) Bake for 20-25 minutes, until cooked through and lightly browned. Set aside.

In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken stock and bring to a boil. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan (optional).

Note: If you use freshly grated parmesan cheese and have some cheese rinds left over, add those in to the soup when you add the stock.  It will give it an additional depth of flavor, just make sure you fish those out before serving! :)

Enjoy and don't forget to take the Thyme to Savor every bite!