Yum, it is officially soup, stew, chili, and chowder time of year and I love it! This time of year Sundays become “Soup Sundays” around our house. One of the most common issues I hear from people is how a lack of meal planning and thinking ahead gets them and their families in a bind and they get stuck going through a drive-thru or eating out.
A while back in another blog I wrote about how my family and I do themed dinner nights a few nights out of the week. This helps to make meal planning and grocery shopping a little less difficult. So, this time of year Sunday is “Soup Sunday”, Monday is either “Meatloaf Monday” or “Macaroni & Cheese Monday” (to satisfy my youngest one’s love for mac & cheese – I make it from scratch and use whole wheat noodles to at least make it partially healthy :)), Tuesday is “Taco Tuesday” which I vary with fish, chicken or ground turkey breast.
By the time Wednesday rolls around we have leftovers and it is usually time to head back to the grocery store for some staple item like milk or bread. You might put some of these themed meals into action at your house or if you don’t love the ones we do pick what works for your family.
This past Sunday I made this delicious corn chowder for my family and it was a hit! The recipe originally came from my very talented friend, Randi Shiver, and was printed in Tallahassee Woman magazine. It would of course be great as is, but I lightened it a bit in regards to sodium, calories, and fat by using leaner sausage, lower sodium chicken broth and corn, and less cream cheese. The sodium can REALLY add up in soups and stews that call for canned vegetables, beans, and broths. Buy reduced sodium or no salt added canned goods when you can. I also added a red pepper for flavor and to increase nutrient density (vitamins, minerals, antioxidants).
12 oz package of light Jimmy Dean bulk sausage (you could also use a chicken or turkey sausage)
1 onion, diced
1 red bell pepper, diced
3 large white potatoes, peeled and cubed
4 cups 50% reduced sodium chicken broth
1 15 oz. can reduced sodium corn
1 15 oz. can creamed corn
4 oz. lite cream cheese
Freshly ground pepper
1. In a large pot, cook and crumble sausage until brown. Remove sausage from pan and let drain on a paper-towel covered plate.
2. Cook onions and red pepper in sausage drippings for 5 minutes over medium heat. Add potatoes and chicken broth and bring to a boil. Reduce heat to medium and cook for 7 to 10 minutes, until potatoes are tender.
3. Add corn, cream corn, and sausage to pot and simmer for 5 minutes. Add cream cheese and cook, stirring often, until cheese is melted, about 10 minutes. Add pepper to taste.
This recipe would also be great simmering away in a crockpot for a couple of hours. I hope you enjoy it as much as we do. If you try it and like it leave me a comment and let me know.