Side Dish Soups
Corn Chowder
- 1/2 pound bacon, cut up
- 1 medium onion, chopped (about 1/2 cup)
- 2 stalks celery, chopped (about 1/2 cup)
- 2 tablespoons all-purpose flour
- 4 cups milk
- 1/8 teaspoon pepper
- 1 can (17 ounces) cream-style corn
- 1 can (16 ounces) tiny whole potatoes, drained and diced
- Chopped fresh parsley
- Paprika
Cook bacon in 3-quart saucepan until crisp. Drain fat, reserving 3 tablespoons in saucepan. Cook onion and celery in bacon fat about 2 minutes; remove from heat. Stir in flour.
Cook over medium heat, stirring constantly, until mixture is bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in pepper, corn and potatoes. Heat until hot. Stir in bacon. Sprinkle each serving with parsley and paprika.
Makes 6 servings (1 cup each); 300 calories per serving.
Poppy Seed Soup
- 1 cup half-and-half
- 1/2 cup poppy seed
- 2 cups (16 ounces) vanilla yogurt
- 3 tablespoons honey
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Mix half-and-half and poppy seed. Let stand 15 minutes. Place poppy seed mixture in blender or food processor. Add remaining ingredients. Cover and blend on medium speed, or process, about 3 minutes or until completely mixed. Cover and refrigerate at least 4 hours or until thoroughly chilled.
Makes 6 servings(about 1/2 cup each); 225 calories per serving.
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