Zucchini Garden Chowder

This is such a perfect meal for cold weather! And it's another recipe passed on from Leah. She always makes these amazing soups/chowders that are just amazing! This one is so hearty and delicious. BTW you can make this with just veggies, or add chicken pieces (which I did).

Zucchini Garden Chowder

2 TBS butter or margarine

2 medium zucchini (chopped)

1 medium onion (chopped)

2 TBS fresh parsley (chopped)

1 TBS fresh basil (chopped), or 1 tsp dried

1/3 cup flour

3/4 tsp salt

1/2 tsp pepper

3 cups water

3 chicken bouillon cubes

1 tsp lemon juice

2 cups tomatoes (chopped)

1 1/2 cups evaporated milk (12 oz can)

2 cups corn (or 1 can, drained)

1-2 pounds chicken (cooked & chopped), optional

2 cups shredded cheddar cheese

1/4 cup Parmesan cheese (freshly grated)

1) Melt butter in soup pot over medium heat

2) Add zucchini, onion, parsley, & basil. Saute until tender.

3) Stir in seasonings and flour

4) Gradually stir in water to make a smooth stock

5) Add bouillon & lemon juice. Mix well.

6) Bring to boil, reduce heat, & cook stirring often for 2 minutes.

7) Add tomatoes, milk, corn, & chicken (optional). Return to boil.

8) Reduce heat, cover and simmer for 5 minutes, until corn is tender.

9) Just before serving, add cheeses & stir until melted. Add a pinch of sugar to taste (optional) & garnish with chopped fresh parsley (optional)

Hearty Potato Soup

This recipe originally came from Betty Crocker, but I have added enough variations to merit some credit here.   This is a heart-warming meal for a winter day.  It is also very versatile, in that you may add vegetables or other ingredients.  You can also make this dairy free (although it definitely tastes better with cow's milk & cheddar cheese), and you can also make it gluten-free pretty easily too (by substituting gluten-free broth).
Enjoy!  ~Leah

Ingredients:
3 cups water (with 3 chicken bouillon cubes added once it's boiling) or substitute chicken broth
10 medium potatoes (may peel if you'd like), cubed
2-3 medium celery stalks, chopped
3-4 carrots, sliced
1/2 onion, diced (or 4-5 green onions added just before serving)
another 1/2 cup water
2 cups milk (or milk substitute)
1 1/2 tsp. salt
1/4 tsp. pepper (white pepper looks nicer, but doesn't make much of a taste difference)
About 1/4 cup shredded fresh Basil (optional)
Grated cheddar cheese, for serving

Directions:
1. Heat 3 cups of water (or broth) in a large pot over high heat.  Once it's boiling, add the (bouillon cubes,) potatoes, carrots, and onion (unless you're using green onion -- in which case you should wait to add it until the end).  Turn the heat down to medium, cover, and let cook for about 20-30 minutes until the vegetables are tender.

2. Using a food processor or blender, blend/puree about HALF the vegetables and put them back in the pot with the soup.  This will make the soup oh so creamy!

3. With the pureed vegetables, add the additional 1/2 cup water and milk, salt, pepper, and basil (also add the chopped green onions at this point).  Heat through and serve hot, sprinkled with grated cheddar cheese.

Serves about 6 hearty appetites :)  Yumm-o!

NOTE:  If you don't have access to a food processor or blender, you may omit step #2, but gosh if you can do it, it really takes the soup from good to outstanding!
Also, you may add broccoli florets with the rest of the vegetables, or be creative with additional vegetables.  Overall you can learn to make a really good "winter chowder"