Corn Chowder

Hello everyone!!  It has been so long since I've added a new recipe.   I've received a lot of wonderful comments from you guys lately and I can't tell you how happy it makes me to know my posts continue to help other IC Sisters and Brothers!!!!    So I decided to try something new... a yummy fall soup despite our weather still acting Summer-y here in Oklahoma.   I've never had corn chowder in my life, but I love corn so I gave it a shot.  Big hit in my family tonight!   In fact, I can't wait to eat leftovers tomorrow!!  I found this on a FB Page called Spend With Pennies.

Ingredients:
2 large carrots, chopped
1 large onion, chopped
4 potatoes, chopped (I used frozen... I don't have time for peeling potatoes, ha!)
2 14-16oz cans of creamed corn
2 13-16oz cans of corn, drained
3 Cups chicken broth
1/2 teaspoon thyme
1 teaspoon dried parsley
1/2 teaspoon garlic powder
salt and pepper to taste
1 12 oz can of evaporated milk
2 Tbsp cornstarch
3 Tbsp butter (option, I used 1 Tbsp)

*Recipe calls for 1lb bacon, cooked and crumbled.... I used a small shredded hamsteak instead.  You could leave out entirely. 

Directions:
Place everything except the evaporated milk, cornstarch and butter in the slow cooker.  Add just enough chicken broth to cover the ingredients.  Cook on high 5 hours or low for 7-8 hours until vegetables are softened.

Combine cornstarch and evaporated milk.  Stir into slow cooker along with butter 30 minutes before serving.  

White Chicken Chilli

Chilli... in a healthy and IC friendly form.  Score!!!  Found here... modified slightly.

Ingredients:
1lb Ground Chicken
2 Cans White Cannelloni Beans (one regular, one mashed for thickness)
1/2 C chopped Sweet Onion
1/2 C chopped Celery
1/2 chopped Red Bell Pepper
1/2 chopped Yellow Bell Pepper
2 Cups Chicken Stock
1 Tbsp Minced Garlic
1 Tbsp All Purpose Flour
1 tsp Cumin
1 tsp Dried Oregano
1 Tbsp Olive Oil
Salt & Pepper to taste
Garnish with friendly cheese (Mozzo or mild cheddar for me) and Sour Cream if you can handle.

Directions:
In a large Pot over medium heat warm the oil.  Add chopped veggies and sautee for 5 min.  Add chicken and cook through (at least 5 minutes).  Add the garlic, flour, cumin and oregano.   Cook, stirring over low heat 2 minutes.   Add the broth while stirring.  Increase heat and bring to a boil stirring occasionally.  Reduce hea tto simmering and cook 10 minutes longer.   Add the beans.  Season with salt and pepper.  Add garnishes if wish.

Chicken Potpie Soup with Homemade Biscuits

I have been wanting to try Chicken Potpie for some time.   Looks simple, yummy, and screams IC Friendly!!!  I found this one that was a soup and used Biscuits instead of a pie crust.  Bingo!!! I thought the fun shaped biscuits would appeal to my toddler.  No such luck (picky girl!)... but that's okay, cause Momma and Dada loved it!!   I found it in my Taste of Home Cooking magazine... submitted by Karen Lemay.   Modified slightly (more salt & added garlic)

Ingredients:
Biscuits:
2 Cups all-purpose flour
1 1/2 tsp salt
2/3 C shortening
5-6 Tbsp 2% milk
Soup:
2 Tbsp butter
1 Cup cubed peeled potatoes
1 Cup chopped sweet onion
2 celery ribs
2 medium carrots chopped
1/2 C all-purpose flour
1 tsp salt
1/4 tsp pepper
1tsp garlic powder
4 Cups Chicken Broth
2 shredded cooked Chicken breasts
1 Cup peas
1 Cup corn

Directions:
1.In a large bowl mix flour and salt; cut in shortening until crumbly. Gradually add milk, tossing with a fork until dough holds together.  Shape into a disk; wrap in plastic wrap.  Refrigerate for 30 minutes or overnight. 
2.On a floured surface, roll dough to 1/8 thickness.  Using any fun shaped cookie cutters, cut 18 shapes.  Place 1 inch apart on ungreased baking sheets.  Bake at 425 for 7-11 minutes or until golden brown.  Cool on a rack.
3.  For soup, in a large pot, heat butter over medium-high heat.  Add the potatoes, onion, celery, and carrots; cook and stir for 10 minutes until onions are tender.
4. Stir in the flour, salt & pepper, until blended;  gradually whisk in broth.  Bring to a boil, stirring occasionally.  Reduce heat; simmer, uncovered, for 8-10 minutes or until potatoes are tender.  STir in remaining ingredients; heat through.  Serve with biscuits.

**note, the biscuits will not grow while cooking (like cookies).  So choose your medium-large cookie cutters.

Potato Soup

I have Stu's Grandmother's recipe for potato soup that I adore and every time I try a friendly potato soup, I find myself wishing I could still have this one.  So I got the recipe out the other day and realized the only non-friendly ingredients were 2 can's of soup... then thought, "wait a minute, I have a "soup substitute"!!!.  So I set out on a mission to make my altered version of Mamaw's soup.  Now it's been a while since I've had the original, but from what I can remember, it is just as good!! Delicious!!! I love my soups hearty and this fit the bill.  I am so excited to add potato soup back into dinner rotation!!!

Ingredients:
1 32 oz bag southern style frozen hash browns
3 Cups chicken broth
1/3 chopped medium onion
1/2 cup chopped celery
1/2 cup chopped Carrots
1/4 tsp pepper
2 tsp salt
1 to 2  cream soup substitutes  (2 for soupier)
Any friendly cheese for garnish (if desired)


Directions:
In a large pot combine all ingredients.  Bring to a simmer and then cook about 30-45 minutes, until vegetables are tender.    Garnish with friendly cheese if desired.  I also eat mine with crackers, yummy!

Chicken and White Bean Soup

I joined a boot camp for weight loss and found this healthy recipe through my personal trainer.  I had never cooked with leeks before and found out I really like them!!  They're also very IC friendly...a milder version of onion.   I plan to experiment with them more.

Ingredients:
2 tsp Extra-virgin olive oil
2 leeks, white and light green parts only, cut into 1/4-inch rounds
1/2 tsp dried sage
3 14-ounce cans reduced sodium chicken broth
1 15 ounce can cannellini beans, rinsed
3 boneless chicken breast, baked and shredded

Directions:
Heat oil in large pot over medium high heat.  Add leeks and cook stirring until soft, about 3 minutes.  Stir in sage and continue cooking until aromatic, about 30 seconds.  Stir in broth, increase heat to high, cover and bring to boil.  Add beans and chicken and cook until heated through, about 3 minutes.  serve hot. 

Chicken Noodle Soup

Nothing says comfort like some homemade chicken noodle soup!  I found this recipe on allrecipes.com and adjusted it a tad.

Ingredients:
4 Cups cooked Chicken meat (shredded)
1 Cup chopped Celery
1/2 Cup chopped Carrots
1/3 Cup chopped Onions
1/4 Cup Butter
8 ounces Egg Noodles
8-10 cups Low Sodium Chicken Broth
1/2 tsp Dried Marjoram
1/3 tsp Black Pepper
1 Tbsp Dried Parsley
1 Bay Leaf

Directions:
In a large stock pot, saute  Celery and Onion in Butter.  Add all other ingredients and simmer for 30 minutes.

Slow Cooker Vegetable Beef Soup

So yum and delicious especially on a cold day.  One of my favs and great as leftovers!

Ingredients:
1 pound beef stew meat
2 C beef broth
2 large potatoes, peel and cubed (I buy frozen and just pour in 2 cups worth)
3 carrots, sliced
2 stalks celery, sliced
1 can kidney beans
1 can green beans
1 can corn
1 can peas
1 tsp dried basil
1 tsp salt
1 tsp onion powder
1/2 tsp minced garlic

Directions:
Combine all ingredients in a slow cooker and cook on medium 6-8 hours.   Optional:  Brown meat first in desired seasonings.

Cream Soup Subsititue

I got this out of the Confident Choices Cookbook.  You can use this in lieu of canned soups in recipes.  It suggests using it as a base in casserole's, Soups, as a Pizza Sauce, ect.   It was really good.  I would eat it as is with crackers on a winter night. 

Ingredients:
2 T Butter
2 T Flour
12 oz can of skim evaporated milk
1/2 t salt
1/4 t garlic powder (I use minced garlic, I handle it better)
3/4 T chopped dried chives (or Onion if you can handle)
1/8 t pepper, if tolerated

Directions:
Melt butter in medium saucepan over medium heat.  Add flour blending with whisk until sooth.  Slowly add milk, whisking constantly constantly until mixture thickens, remove from heat.  Blend in seasonings.