Tag Archives: Soup

Sweet Potato Corn Chowder #SoupSwappers

sweet potato corn chowderThis is starting to be my favorite type of post. When someone picks a theme and I get to play along but make my own recipe based on that idea. This month’s Soup Swappers theme is Root Vegetables.

I made this Sweet Potato Corn Chowder, since I love corn chowder, and make it all the time. Just switching up the potato for sweet potato made a nice difference! Guess what? The sweet potato is sweet! It adds a really nice balance to the rich little bites of bacon that I put in here. And if this doesn’t float your particular boat, there are lots more recipes for Root Vegetable Soups at the end of the post too.

Sweet Potato Corn Chowder #SoupSwappers

Sweet Potato Corn Chowder #SoupSwappers

This is such a great and fast soup to make for a rainy day or to have for the weekend.

Ingredients

  • 4-5 slices bacon
  • 1 Tbsp. olive oil
  • 2 carrots, diced
  • 2 ribs celery, diced
  • 1 onion, diced
  • 4 cups chicken broth
  • 2 medium sized sweet potatoes, peeled and diced
  • 2 cups frozen corn nibblets
  • 1 Tbsp. all purpose flour
  • 1/4 tsp pepper
  • 1 tsp. salt
  • 1 cup low fat milk

Instructions

  1. In a saute pan, cook the bacon, until crispy. Set aside. Cool and then crumble.
  2. While this cooks, get a large soup pot, add the oil and heat to medium.
  3. Add your celery, carrot and onion. Cook until the onion is translucent.
  4. Add the broth. Simmer for 10 minutes.
  5. Add the sweet potato and corn. Simmer for 20 minutes.
  6. In a glass jar with a lid, add the flour, salt and pepper. Add the milk (and lid). Shake the jar until totally combined. Pour into the broth. Simmer for another 5 minutes.
  7. Stir in the bacon crumbles and serve!

Notes

*Garnish with chopped parsley to brighten up the color and add a fresh taste.

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sweet potato corn chowder

Come check out all the other soups featured at #SoupSwappers this month!


Tomato, Lime, & Tortilla Soup #SoupSwappers

Tomato, Lime, & Tortilla Soup

This week, I am joining for the very first time, some other soup-obsessed bloggers to bring you soups inspired by Mexico! Who knew? How many soups can there be? Well, turns out there are quite a few and my addition to the wonderful list, is this Tomato, Lime, Tortilla Soup, that is a vegetarian broth, so my house could enjoy it all this Lenten week!

I was inspired by a recipe in my old “Sundays at Moosewood(affil. link)” cookbook that has great vegetarian dishes represented from all around the world.

Her version of this soup is called “Sopa de Lima” and uses fresh tomatoes and whole chilis and whole cumin seeds. I made mine more weeknight-friendly with a can of San Marzano tomatoes, since it’s winter here in New England, and ground cumin and chili powder. I added some lime zest too, since my limes weren’t giving this the punch it needed. And then, I added white corn, because I like it, and it added a bit more ‘bite’ to the meal.Tomato-Lime-Tortilla-soup

Can I just tell you how good my house smelled while I was making this?! Lime is such a great, fresh scent- love it in this soup as it makes it different from anything I’ve ever had before.

If you are trying to avoid carbs, just leave out the tortilla chips and call it, “Tomato-Lime-Corn Soup.” It is still delicious! Here’s the simple and light recipe:

Tomato, Lime, & Tortilla Soup

Tomato, Lime, & Tortilla Soup

This is a light and easy soup to make during the week that will feed a large crowd or just you and a freezer for leftovers!

Ingredients

  • 1 cup chopped yelllow onions
  • 4 peeled garlic cloves, pressed or minced
  • 3 TBSP. olive oil
  • 2 TBSP chili powder
  • 1 tsp. dried oregano
  • 1 tsp. ground cumin
  • 1, 28oz.can of san marzano tomatoes, liquid reserved for another use.
  • 1, 32oz. carton vegetable broth (about 4 cups)
  • 1, 15oz. can white corn
  • 1/3 cup fresh lime juice and zest of one lime
  • tortilla chip crumbles
  • chopped cilantro (optional)
  • salt to taste

Instructions

  1. In a large pot, heat the oil to medium heat.
  2. Add the chopped onions and garlic and saute until onions are soft.
  3. Add the chili powder, oregano, and cumin. Heat one minute.
  4. Add the tomatoes, breaking them up with your fingers as you add them in, corn, and vegetable broth. Sprinkle salt over the top. Stir and simmer, covered for 15 minutes.
  5. Add the lime juice and zest. Stir and remove from heat.
  6. Serve with crushed tortilla chips added on top (and cilantro if you like it).

Notes

*If you don't love tortilla chips, don't add them- you may have to add a bit more salt, as the chips add a bit of salt at the end of cooking.

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I hope you all check out these great recipes and feel free to add a recipe of your own if you have one! Thanks to Karen at Karen’t Kitchen Stories blog for hosting!


Soup Saturday Swappers is a group of friends who get together on the third Saturday of each month to share their favorite soup and stew recipes based on a theme chosen by one of the members. Next month’s theme is Root Vegetables! To join Soup Saturday Swappers you can send an email to wendyklik1517@gmail.com. Visit our Pinterest board to find more great soup and stew recipes.

tomato-lime-tortilla-soup

Sharing Meatless Monday posts with Deborah and Ann Marie. Go check these bloggers out!


*Please note that affiliate links are included in this post to make it easier for you to find what is being referenced.  A small commission is made should you purchase product using these links however, as always, any and all opinions are genuinely my own*

Classic Leek & Potato Soup

Classic Potato Leek SoupI have been making soup once a week. It’s like a tonic against the cold that I can’t seem to shake and the chill in my bones that will not warm up no matter what! Last night I made my semi-homemade chicken soup, and I made chili the day before. Obsessed. I am a soup crazed person right now, pinning every soup under the sun.

I borrowed a few cookbooks from my library, one of which, I should buy, as I have taken it out so many times, I think it is just not fair anymore! It’s this guy:

*By following my links to sites like Amazon, (and purchasing something), I earn a small commission at no extra cost to you. Any money I get goes towards supporting this site or buying supplies for my cooking adventures.

Fanny Farmer cookbook

She is the master. Marion Cunnigham is the absolute master, and Fannie Farmer was the original master. Or mistress. Hmmm. Let’s say master.

As I said, I was interested in the soup chapter this time. There are some really old-fashioned recipes in here, that I will (mark my words) never try: like “Oatmeal Soup”- pass. “Baked bean Soup”- pass. But Potato and Leek soup is right up my alley- It can be made 2 ways according to her book: One is Vichyssoise (p.89) and one as regular old, Leek & Potato Soup (p.92). Fine. Confuse the issue. Honestly, the difference is really, just that one recipe uses broth and the other uses water. One is served cold- the other hot. Either recipe is delicious, and if you use broth and heat it up, it is still Leek & Potato soup in my view. That said… Here’s the recipe that I used and adapted:

Here’s what I changed:

3 Tbsp butter=> 1 Tbsp. olive oil
3 cups milk=> 2 cups 2% milk
6 leeks=> one bag frozen leeks from Trader Joe’s
2 medium potatoes=>3 medium white potatoes
Salted the potatoes right as I added them to cook, not just after
Left out the 1 cup of heavy cream at the end…because- cream. And it’s one cup.
I pureed it when done, adding 1 Tbsp. fresh parsely

Here’s my adapted recipe:

Classic Leek & Potato Soup

Prep Time: 10 minutes

Cook Time: 40 minutes

Classic Leek & Potato Soup

This classic and economical soup is so easy that it can be whipped up with minimal time and ingredients. It's smooth texture goes great with grilled cheese croutons or sandwiches for dunking!

Ingredients

  • 1 Tbsp. olive oil
  • one bag frozen leeks from Trader Joe's
  • 3 stalks celery, sliced thin
  • 3 cups water
  • 3 medium white potatoes, peeled and cubed
  • 2 cups 2% milk
  • 1 tsp. kosher salt
  • 1 Tbsp. fresh parsely

Instructions

  1. Heat the oil in a large stock pot over medium heat.
  2. Add the celery and leeks and cook, stirring often for about 10 minutes.
  3. Add 1 cup of the water, cover and cook for 10 more minutes.
  4. Add the potatoes and the rest of the water. Add 1 tsp. salt. Cook 10 more minutes.
  5. Add the milk. Cover, with the lid propped open a bit, and simmer on low until the potatoes are done (about 10 minutes more).
  6. Add the parsley.
  7. Puree the soup with either an immersion blender or blender, and season with salt and pepper. Serve & garnish with more parsley.

Notes

I lightened this up quite a bit, by using lowfat milk and also omitting the extra 1 cup of heavy cream that the original recipe calls for. While I love that too, the soup doesn't need it to be super rich and creamy.

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If you need a good, standard recipe book, I have to say that this one is my favorite. I own the Betty Crocker Cookbook, but I go to this one time and time again…which is surprising for me, as there are NO pictures. I have looked at many editions of this book, but this one is the 13th edition. The original is from 1896! But the beauty of this cookbook is it’s breadth. There is literally a recipe for everything here and it is for the home cook- not super hard recipes or weird ingredients. You can adapt to your hearts content any one of her recipes and make it your own with success.  I also like that in the 13th edition, the newer recipes that have been added to this edition are highlighted in orange. That is great to know, since I like finding the super old recipes alongside the more updated ones.

Just for fun, here’s a little snippet of the 1896 dedication by Fanny Farmer:

fannyfarmer 1896

See? You are part of the elevation of the human race! Congratulations and “thank you” to Fanny Farmer!

*By following my links to sites like Amazon, (and purchasing something), I earn a small commission at no extra cost to you. Any money I get goes towards supporting this site or buying supplies for my cooking adventures.