Soups, stews and chowders make great meals no matter what the season. Most people only associate warm soup with cold weather outside. In fact, some folks think it is just plain weird to have hot soup during the warm summer months. Well, a good argument for that type of soup negativity is that most of the things people eat are hot. In fact, lots of folks are down-right disgruntled if they are served cold food. So, why does soup catch so much heat from skeptics? If prepared with care, having soup can be a very healthy, and satisfying meal.
Soup is also an extremely versatile meal and it can be tailor made to suit even the pickiest of eaters. The combinations of ingredients and variations on the base are endless. Soups and stews typically have a broth base, while most chowders have a cream base. Soups can be meaty, vegetarian, spicy, sweet, or creamy and any combination there of. Soups and their bases can also prove to be effective ways to sneak veggies into the diet of children.
Soup can be cooked with ease in a slow-cooker making it a convenient meal as well. Simply place the ingredients of choice in a slow-cooker and cover them with pre-made broth. Set the slow-cooker on low and a great soup base will be ready in about 6 hours. If the soup needs pasta or rice, place that in the cooker with the broth about 30 minutes before serving so that those ingredients aren't over cooked when the soup is served.
Whatever soup combination is preferred don't forget the side dishes. A bowl of hot soup is great served with fresh, buttered bread, bread sticks, rolls or crackers. Some soups are also great when topped with a piece of low-fat cheese. Here is a fantastic soup recipe that will leave everyone happy, satisfied and, of course, warm. Enjoy.
Creamy Shrimp Chowder
Ingredients:
- 3 green onions
- 2 medium potatoes
- 2 carrots
- 1 can (11oz.) of corn niblets, drained
- 1 can (10 oz.) cream of celery soup
- 1 can (10 oz.) cream of mushroom soup
- 2 cups water
- 1 bay leaf
- 1/2 tsp dried thyme
- 1/2 tbsp onion powder
- 1/8 tsp cayenne pepper or crushed red pepper
- 1 pound of medium shrimp, cleaned and peeled
- 1 cup milk
- 4 slices cooked bacon
Directions:
- Slice the green onions and carrots.
- Chop the potatoes into bite-size pieces.
- Place green onions, potatoes, carrots and corn in a Dutch oven or large pot.
- Add the soup, water, bay leaf, thyme, onion powder and cayenne pepper. Mix well.
- Allow to cook gently until potatoes are tender, about 25 minutes
- Add the shrimp about 10 minutes before serving and heat the shrimp until they are cooked through.
- Add milk and remove the bay leaf.
- Place chowder in serving bowls and top with crumbled bacon.
**For a lower-fat version, use lower-sodium or low-fat canned soups.
 |
