Corn Chowder

4 slices bacon, cut up
1 sm stalk celery, sliced thin
20 oz cream corn
1 c diced potatoes
2 c milk
1 tsp salt
¼ tsp pepper

In med saucepan, cook bacon until crisp. Remove from pan, drain & crumble.
Sauté celery in drippings until limp. Add corn, potatoes, milk, salt & pepper.
Boil, simmer 3 minutes. Sprinkle with bacon.

Yankee Doodle Beef Main-dish Soup

Yankee Doodle Beef Main-dish Soup

1 lb hamburg
¼ tsp onion salt
2 Tbsp shortening
1 can tomato soup
1 can vegetable soup
1 ½ soup cans water
2 c cooked spiral shaped macaroni
2 Tbsp chopped parsley
¼ tsp oregano leaves, crushed
Grated parmesan cheese

Mix beef & onion salt, shape into 24 meatballs. Brown meatballs in shortening; pour off fat.
Add remaining ingredients, except cheese. Bring to boil; reduce heat.
Simmer 10 mins, stir occasionally. Serve with cheese.

This was one of Adam’s favorite meals growing up.

Mom's Beef Stew

Stew beef cut into chunks
1 tsp oil
onions
Potatoes
Carrots
Turnip
Summer savory

Brown meat in oil until crispy. Add water (less than 1 cup) a small bit at a time. Simmer 30 minutes.
Add carrots and turnip. Add water just to cover. Add summer savory.
Bring to boil & thicken with flour and water, adding a bit at a time.

There's no better comfort food than my mom's beef stew!

Hearty Fish Chowder (Sue Bayly)

1/2 cup chopped onion
butter to fry onion in
4 pieces precooked bacon broken into bits
2 tbsp flour
½ cup sliced or shredded carrots
½ cup sliced celery
2 cups cubed raw potatoes
~2 cups boiling water
1 bayleaf (optional, &/or 1 clove, &/or ½ tsp dillweed or ¼ tsp thyme)
1 lb fresh or frozen fish fillets, cubed (e.g. cod, pollack, haddock or other thick fish)
~1.5 cups milk (or partially substitute ½ cup dry white wine, &/or 1 cup half&half cream)
salt to taste (may not need much as the bacon is usually quite salty)
dash of white pepper (optional)

Sauté onion in butter until tender adding precooked bacon towards the end. Stir in flour and add potatoes, celery, carrots, desired herbs, and enough boiling water to cover the vegetables. Simmer until vegetables are half-cooked. Add fish and simmer until it flakes easily with a fork (5-10 minutes; but add fish earlier if it’s not thawed). Add milk and heat gently until warmed through. Optionally, some of milk can be replaced by dry white wine (½ cup) and/or half-and-half cream (e.g. 1 cup).

Makes ~6 servings.

Black Bean Soup - Marie-Andrée

2 cans (15oz) sodium-reduced black beans
1 can (14.5 oz) dices tomaotes in juice
2 coups water
2/3 cup diced celery
2/3 cup chopped onion
2 tps finely chopped seeded jalapeno pepper (optional)
1 tps minced garlic
1tps ground cumin
Black pepper to taste
Red pepper flakes to taste

Combine ¾ of the beans, ½ of the tomatoes and water in large pot. Bring to simmer on medium heat. Puree with immersion blender until mostly smooth.
Add remaining ingredients. Cover the pot and simmer on low heat foor 20-25 minutes (until vegetables are tender.

6 servings; 102 cal, 1 g fat, 7g fiber

Mexican Bean Soup (easy peasy!)

chicken or veggie broth (I use homemade, but you can use canned, preferably low sodium)
canned kidney or black beans, drained
frozen or canned corn
1 chopped tomato or 2
huge pinces of cumin, chili powder and oregano
leftover cooked chicken, cut in chunks (I keep some in the freezer for this sort of thing)

Substitute veggies with whatever you have on hand. Heat all together and enjoy.