Oh, it so warms my heart to see my kids eat vegetables, not only without complaint, but with enthusiasm. My youngest said he even liked the zucchini - now that's saying something!
Tonight's dinner was the Very Creamy Vegetable Chowder recipe that someone posted over on the Cooking Light Bulletin Board. I knew the instant I saw the recipe that I would have to try it. It came out even better than I expected.
If you are trying to eat healthier, don't let the name scare you off. While I don't think this is necessarily a low-fat recipe, it has very reasonable amounts of fat - just enough to give the soup flavor and a hint of richness. Nice, rich flavor without being heavy - perfect. Everyone agreed that it is a pretty soup too - DS said it reminded him of confetti.
I made only a few changes to the recipe. I used corn instead of peas (that's just what I happened to need to use up) and while I wouldn't necessarily skip the peas, I would definitely put corn in again - it was perfect in this soup. I also added a sprinkling of red pepper flakes for some zip, something I would repeat as well.
This would be an easy soup to whip up without having to run to the grocery store first. It's made up of ingredients that many cooks tend to keep on hand. It's also very versatile - you could throw in any vegetables you like (soups are a great way to use up a small portions of leftover vegetables) and it would also be good with a variety of cheeses, though I wouldn't skip the cream cheese - I suspect that's what helps it taste rich without using too much fat.
Either I'm just hitting on the right recipes lately or my kids are finally becoming much more open to the world of vegetables. Or maybe a little of both.....either way, I'm happy!
Tags: recipes, vegetarian, soup, vegetables
Wow, that looks good. I will definitely make that soup -- and use corn not peas (since not a fan of peas).
ReplyDeleteSince I live alone, that's alot of soup even if I split in half. Do you think I could freeze it -- not sure about the cream cheese. I think the potatoes would be ok since I freeze a CL soup.
Thanks! Wow, your family has some great meals!
Hi. Thanks.
ReplyDeleteFunny, I was thinking the potatoes would be the ingredient that would keep this soup from freezing well. :) I have frozen a tomato soup with cream cheese before with success. The cream cheese did tend to look a little separated when reheated, but never enough to bother me much.