You read my previous posts about the healing power of soup.

I shared a recipe for making your own soup stock, and now it’s time to cook some soups, and share the recipes with you.

Some people enjoy eating soup so much, that they even eat it as a late breakfast meal.

Many Europeans eat soup daily, and sometimes soup and sandwich is a perfect way to end a day, and call it a complete dinner.

Today I cooked Corn Potato Chowder, and I kicked it up a notch with some ground red pepper, to appease my husband’s taste for spicier tasting soups.

Ingredients:

• 2 Tbs. Canola oil
• 1 onion, chopped
• 2 stalks celery, chopped
• 3 garlic cloves, minced
• 5 cups of soup stock (meat or vegetable)
• 3 medium potatoes (I used red potatoes), cubed to dice size
• 4 cups frozen corn (16 oz bag)
• 3/4 cup of milk (whole or low fat – I used low fat)
• 2 Tbs. sour cream
• 1/4 cup chopped chives (to garnish soup before serving)
• Pinch of ground red pepper, or a couple of drop of hot pepper sauce (optional)
• Salt and ground black pepper, to taste

Directions:

1. Use a 6 quarts stockpot.
2. Pour 2 Tbs of canola oil into the stockpot, and heat it up over medium heat.
3. Add chopped onion, and celery.
4. Saute until onions begin to turn golden.
5. Add chopped garlic, and saute 1 minute longer.
6. Add peeled, cubed potatoes.
7. Pour in the soup stock.
8. Partially cover the pot, bring to boil, then reduce the heat to low.
9. Simmer for about 15 minutes, or until potatoes are soft.
10. Use a potato masher, and pulse the potatoes (in the pot), about 5 times, to break them up a bit.
11. Add corn, and simmer for 8 minutes longer.
12. Using a slotted spoon, remove about 1 cup of the corn/potato mixture, place it in a food processor, or blender, and pulverize it (optional).
13. Return it back to the pot (this makes the soup a bit creamier).
14. Stir in milk, and heat for 2 minutes.
15. Turn off the heat.
16. Place the sour cream in a small bowl, temper it with some of the hot soup mixture, then mix it into the soup.
17. Season the soup with salt, black pepper, and red pepper (if using).
18. Serve hot, garnished with 1 tsp. of chopped chives.

Enjoy.

Some people love to entertain and try new recipes.  My daughter is one of those people.  She and her family are surrounded by the best neighbors in the world….really, I am not kidding.  They all get along so well, and there is always some sort of a party going on.  They all have such great ideas for parties, which brings up all sorts of new recipes to taste and to experiment with.  I also benefit from these events, as I volunteer to babysit my granddaughter,  and sample these wonderful foods.

Today I will share a recipe for a really scrumptious Jalapeno Corn Dip, which I love just as much as the popular Buffalo Chicken Wing Dip,  I posted previously.  I bet you will love it as well, and everyone will ask you for the recipe!!!.  All you have to do is to tell them to visit my site, and spare yourself the trouble of writing it out…..thanks.

Ingredients:

• 16 oz. frozen white shoe peg corn, thawed
• 4 oz. sweet butter (1 stick)
• 16 oz. low fat cream cheese (2, 8 oz. packages)
• 6 oz. Jalapeno Pepper slices, chopped (or more for extra spicy)
• Salt and Cayenne Pepper, to taste

Directions:

1. Melt the butter in a pan on a stove top.
2. Add corn, and mix well.
3. Add cream cheese to mixture, and stir until melted and creamy.
4. Season to taste with salt and cayenne pepper.
5. Serve with Tortilla chips, or corn scoops.

TIP: This dip is best served warm, and a small, 1-2 qt.  crock pot,  is very handy to keep it warm.

This cute, compact  crock pot is also a great gift idea for the party lover on your list.