Corn Chowder

* I made this on a freezing, damp May evening when wanting something to warm the bones. Mission accomplished! yum! Wanted to make it a bit healthier than most recipes out there. Pureeing 1 cup or so at the end adds the creaminess without the fattening affects of half & half or heavy cream found in many recipes. ( of course topping it with 1 slice of bacon adds some back in, but it is so worth it!)

Ingredients:
Onion, diced
2 cloves garlic, minced
4 cups homemade chicken stock
2 cups skim milk
frozen corn, thawed
4 red potatoes, diced
dash of cayenne pepper
dash of basil & oregano
salt & pepper to taste

Prep:
In soup pot, saute onion in olive oil until translucent. Add garlic & saute until cooked through. Add chicken stock, milk ( temper milk to avoid curdle) , corn, potatoes & spices. Cook 15-20 mins on medium, or until potatoes are cooked. Put 1 to 2 cups of the soup with veggies in a blender or food processor & puree. Put the puree back in the soup & stir. Serve with a garnish of shredded cheddar or a slice of low fat bacon.

Slow Cooker Pesto Minestrone Soup

* Did not have the nuts for the Pesto part of the recipe, but added in the other components for it. I am also a fan of using Parmesan rinds in soup, esp. an Italian soup, so I put one in as well. ( you remove the softened rind before dishing up) " It was SO yummy!" We will have it again ;o)

Pesto Minestrone Soup

Find it here: http://crockpot365.blogspot.com/2011/01/pesto-minestrone-soup-slow-cooker.html
Ingredients

1 large onion, diced
1 cup carrots, chopped
1 cup celery, sliced
1 yellow or red bell pepper, seeded and diced
1 pound (any variety) potatoes, cut in 1-inch chunks (no need to peel)
1 (14.5-ounce) can diced tomatoes
2 (15-ounce) cans beans (undrained; your choice, I used cannellini)
1 (11-ounce) container prepared pesto (or a cup or so homemade)
4 cups chicken broth (can use vegetable)
1 cup frozen peas (to add later)
1 handful baby spinach (to add later)

Use a 6-quart slow cooker. Put the veggies into the bottom of your slow cooker and add the entire can of tomatoes and both cans of beans. Pour in the pesto and broth. No additional seasoning is needed. Cover, and cook on low for 8 to 10 hours, or until the vegetables have fully cooked and softened and flavors have melded completely. stir well, and add frozen peas and a handful of spinach. Cook on high for another 10-15 minutes or until the peas are fully hot and the spinach has wilted.

Scotch Broth

* made for Burns Nicht & it is the best I have had. Kids & Bob loved as well. As I don't do lamb, I subbed in Beef stock & used thin beef sliced & diced. YUMMY!

Scotch Broth

Find it here: sadly, I can not recall as I have had it for quite some time!

Ingredients

• 250g/8oz carrots, peeled, diced
• 250g/8oz turnips, diced
• 2 onions, peeled, diced
• 1 celery stalk, diced
• 1 leek, white part only, sliced
• 75-125g/3-4oz pearl barley
• 125g/4oz dried peas, soaked in water for 4-5 hours, drained
• salt and freshly ground black pepper
• 2.3litres/4 pints lamb or mutton stock
• 85g/3oz kale, chopped (optional)
• salt and freshly ground black pepper

Preparation method

1. Heat all of the ingredients, except the kale, in a large saucepan until boiling.
2. Reduce the heat and simmer gently for a 2-3 hours, or until the peas and pearl barley are soft.
3. Stir in the kale and cook for a further 10-12 minutes, or until the kale is tender. Season, to taste, with salt and freshly ground black pepper.