Potato Turnip Ham Chowder

This soup is a great way to use up ham.  It is also a way great way to eat turnips.  They taste exactly like potatoes, so picky eaters will never even know.  I adapted this recipe from the Nelson Family Food Fare Cookbook.

2 large turnips (you can use potatoes instead if you don't have turnips on hand)
2 large potatoes
2 tablespoons butter
1/2 cup chopped onion
1 teaspoon salt
pepper
1/4 teaspoon paprika
3 tablespoons flour
2 cups milk
2-1/3 cup water
2 cups diced ham
1 can corn
parsley

• Peel and dice potatoes and turnips.
• In large pot, melt butter.
• Add onion and cook until tender.
• Add potatoes, 2 cups water and seasonings.  Cover and simmer until potatoes are tender.
• Make paste of flour and 1/3 cup water.  Add it to potato mixture.
• Add milk and cook until slightly thickened; stirring constantly.
• Stir in undrained corn and ham.  Heat thoroughly.
• Before serving, sprinkle with parsley.

Veggie Cheese Soup

We made this for dinner last night and it was to die for! I thought I would have leftovers, but the pot was licked clean. I found the original recipe in the Nelson family cookbook (I am trying a lot of recipes out of that book this week) and adapted it to our family's taste buds. I can't wait to make some more. The best part is it tastes like a rich, creamy soup but it was made with skim milk.

3 cups potatoes, diced

1 cup onions, diced

1 cup carrots, diced

1/4 cup butter

2 (16-oz) cans chicken broth

2 teaspoons chicken bouillion

2 cups skim milk

1/2 cup flour

3 cups grated cheddar cheese

1 teaspoon dry mustard seed

1/2 teaspoon black pepper

• Combine potatoes, onions, carrots, butter, broth and bouillion in large saucepan. Cook 30 minutes or until vegetables are tender. I had the veggies boiling most of the time.
• In another bowl mix flour and water until smooth. After veggies are tender, turn down heat and gradually add flour mixture; stirring constantly.
• Add cheese, mustard and pepper. Simmer and stir until cheese is melted.
• Serve with nice hot rolls.

Corn Chowder

I got this recipe from my mother-in-law. Ricky and I enjoy it when we eat at her house, and now we know that our boys love it too. We will be making it frequently from now on.

1/2 cup butter
1/2 cup flour (heaping)
Seasoning of your choice (I used an Italian seasoning blend)
4 cups of any of the following or a combination: milk, chicken broth, water (I used half milk and half chicken broth)
1 can corn
Frozen hash browns (a large handful) or two potatoes cooked and shredded or cubed (I used shredded potatoes)
A large handful of cheddar cheese

• Melt butter.
• Add flour and stir until a nice paste forms.
• Add liquid and bring almost to a boil. It will thicken as it cooks.
  
• Add the corn, potatoes, and cheese.
• Heat through.
• Serve with big hunks of yummy bread.
  

Healthy Meatball Soup

This meal is a pleaser for the whole family. Our little boys love to eat this.

5 ounces whole-wheat pasta (any shape you like)
1 Tablespoon olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 (28-oz) can diced peeled tomatoes, with their juice
1/4 cup shredded carrot
2 cups chicken broth (preferably the reduced-fat, low-sodium kind)
3 slices whole-wheat bread, cubed
1 large egg, lightly beaten
1/4 cup sweet potatoe puree
1/4 cup skim milk
2 Tablespoons grated Parmesan
1/4 teaspoon pepper
1/4 teaspoon paprika
1/2 pound lean ground turkey

1. Cook the pasta according to directions until al dente. Drain and set aside.
2. Coat a large pot with cooking spray and heat on medium-high heat. When the pot is hot, add the oil, onion and garlic. Cook, stirring often, until the onion is softened but not browned (about 3-4 minutes).
3. Add the tomatoes with their juices to the pot. Next add the broth and reduce heat to low. Simmer covered for 10-15 minutes.
4. Meanwhile, put the bread in a large bowl. Add the egg, sweet potato puree, milk, Parmesan, pepper and paprika, and let soak until the bread is very soft. Stir to break up the bread, add the turkey. Mix until smooth. Form into mini-meatballs (1/2-inch in diameter).
5. Add meatballs to the pot. Simmer, covered, until the meatballs are no longer pink in the middle (12-15 minutes). Stir in the pasta. Serve with extra Parmesan sprinkled on top.