Soup Archives - Page 10 of 16 - Garden Seeds and Honey Bees

We’re busy in the garden this time of year freezing corn, green beans and harvesting onions. The black bean plants have been pulled-up and are drying so we can dry them to store.

This is a yummy recipe we found over at Cooking Classy and thought it would be a great way to use up our garden crookneck squash, corn, garlic, onions and thyme. I love it when we can make a recipe from the things we grow in our garden. See our Freezing corn, green beans and Gardening tips and storing garden harvest.

Summer Corn Chowder

*6-8 slices Bacon, chopped, cooked and crumbled (Save 4 teaspoons bacon fat for flavor and sautéing onions and garlic or use extra light olive oil and omit bacon fat)

*1/2 cup sliced Green Onions or Onions from your garden

*2 cloves Garlic, minced or pressed

*3 small Crockneck Squash, sliced or Yellow Squash, seeds removed, chopped

*2 3/4 cups Milk, your choice

*6 Fresh Ears/Cobs Corn, blanched and cut from cobs or 4 1/2 cups fresh frozen corn

*1/2 cup Whipping Cream or Heavy Cream

*1 1/2 teaspoon fresh Thyme or 1/2 teaspoon Dried Thyme

*3/4 teaspoon Sea Salt

*1/4 teaspoon freshly ground Black Pepper

*1 cup Cheddar Cheese, freshly grated, topping

*1/2 cup Green Onions, chopped, topping

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Saute Onions, garlic (add garlic the last-minute of sautéing) in bacon fat on medium heat about 4-8 minutes in a cast iron skillet.

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Reduce heat to low and add 1 1/2 cups of the milk and 1 1/2 cups corn. Sprinkle in the thyme, salt and black pepper to sautéed mixture.

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Pour mixture into a crockpot or cast iron pot and add the below ingredients and heat through completely and keep warm until ready to serve.

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In a blender add the cream, remaining milk and corn. Blend until nearly smooth. Add this puréed mixture to the above cast iron pot.

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Add more salt and pepper to taste, if desired.

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Top with cheese and green onions. Enjoy!

Have a great day!

Jessica

Italian Sausage Potato and Kale Soup

This is a yummy soup that people say is like Olive Gardens. I didn’t like how many calories are in that soup so I tried to lighten it up without losing the flavor. I’ve used potatoes from our garden so they might look slightly larger than the ones suggested in the recipe.

Italian Sausage Potato and Kale Soup

*1 pound (Pork) Italian Sausage, cooked fat drained, rinsed if desired or you could use Turkey Sausage adding Italian Seasoning, 1/2 teaspoon or to taste
*1 Medium Yellow Onion, Chopped, added to cooked sausage, sauté about 1-2 minutes
*10 Medium Small Red Potatoes, sliced thin, rinsed, cooked almost tender in boiling water on medium heat, drain
*1/2 teaspoon Red Pepper Flakes
*1/2 teaspoon Freshly Ground Pepper
*1/2 teaspoon Sea Salt, or to taste
*3 cups Low Sodium Chicken Stock
*4 heaping cups chopped Kale, washed
*1-2 cups Milk
*1 cup Whipping Cream, more if desired
*Grated Parmesan Cheese, topping

In a crock-pot on low add, cooked sausage with onions, potatoes, red pepper flakes, chicken stock, milk, pepper and salt. Cook 1 hour then add the kale and cook another hour, then add whipping cream. Top with grated Parmesan Cheese. Enjoy with the Italian Bread Sticks.