One of my favorite ways to feed a crowd during the winter months is with a variety of soups. Warming, satisfying, healthy but oh so yummy soups! So, it was easy to figure out what was on the menu when I was planning for my extended family’s Christmas party.  I am blessed to have 7 siblings, almost all with spouses, 16 nieces and nephews (and 8 spouses, too) along with 5 great-nieces and nephews.  Unfortunately, some live quite a distance away—Oklahoma, Minnesota, Florida—and are not always able to join in the family gatherings. So this year we “only” have 26 expected to join us!  Wish I could show you a picture of us enjoying our soup & sandwich buffet!  May God bless you and all your lovies! <3

This soup is definitely in the ‘comfort food’ category—very creamy and full of flavor, while still healthy but oh-so-yummy!

Potato – Corn Chowder
makes approximately 8 servings

1/4# bacon, cut into 1″ pieces
1 tablespoon olive oil
2 large sweet (vidalia) onions, chopped
4 tablespoons (1/2 stick) butter
1/2 cup flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon dried thyme
12 cups chicken stock
2# peeled Yukon gold potatoes, cut into ½” dice (about 6 cups)
2 bags frozen white & gold corn (cut bags open to defrost)
1 cup half-and-half
1 can evaporated milk
1/2# sharp white cheddar cheese, grated
dried parsley

Cut bacon into 1″ pieces; use scissors to make this quick and easy. In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and drain on paper towels; reserve.
Reduce heat to medium, add onions and butter to the bacon drippings left in the pot, and cook for 10 minutes ‘til the onions are soft and translucent. Sprinkle the flour, salt, pepper, and thyme over the onions; stir in and cook for 3 minutes. Slowly stir in 2 cups of chicken stock, mixing ‘til smooth. Then add the rest of the chicken stock and potatoes. Bring to a boil and simmer uncovered for 15 minutes, or ‘til the potatoes are tender. Add the corn to the soup, and bring back to a simmer. Reduce heat a bit, then add the half-and-half and milk; stir ‘til combined. Do not boil. Sprinkle cheese over soup; stir in. Cook for 5 more minutes over low heat just ‘til the cheese is melted. Season, to taste, with salt and pepper. Ladle into serving bowls or mugs; top with a bit of bacon and a pinch of parsley. <3

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Some of you are probably familiar with a variety of soup that comes in a blue can made by a company that begins with a “P.” I just l-o-v-e that soup! But I don’t love all the sodium that is included in canned soup. So, I googled and tried recipes ‘til I found one that fit our healthy but oh so yummy criteria. We thoroughly enjoy this soup…hope you do, too!

Homemade Mini Meatball Soup (aka “Chickarina” soup)

Soup
2 tablespoons olive oil
2 tablespoons chopped garlic
2 carrots, peeled and chopped
2 ribs celery, chopped
1/2 medium onion, chopped
8 cups chicken broth, divided
2 cups water
2 cups “small” pasta (acini di pepe, ditalini, tubettini or even large coucous)
3 cups cooked chicken, diced
2 tablespoons dried parsley
kosher salt, ground black pepper to taste
1/4 cup grated Parmesan cheese (freshly grated, if possible)

Mini Chicken Meatballs
1/2 cup plain bread crumbs (I used gluten-free)
2 tablespoons dried parsley
2 tablespoons chopped garlic
1 large egg, lightly beaten
3/4 cup finely grated Parmesan cheese
3/4 each teaspoon kosher salt, freshly ground black pepper
1# ground chicken

In a large stockpot, heat olive oil over medium heat. Add onion and cook 5 minutes ‘til softened and translucent. Add the celery pieces and chopped carrots, and cook for 5 more minutes. Then add the chopped garlic and cook for 1 minute, stirring gently. Pour in 5 cups of chicken broth and the water, stirring well. Bring to a boil, reduce heat so that the broth is simmering. Add salt and pepper to taste (carefully!). Cover and let simmer away ‘til the other components are completed.
In a separate smaller pot, heat the remaining 3 cups of chicken broth to boiling; reduce heat to simmer.
Then in a medium bowl, stir together the bread crumbs, chopped garlic, parsley, Parmesan cheese, and salt & pepper; stir in the lightly beaten egg. Add the ground chicken and gently stir with a fork to combine.
Use a teaspoon measure to get an idea of how much mix for each meatball. Take a nice rounded teaspoonful for each meatball. With slightly damp (not wet) hands, roll the chicken pieces into mini meatballs. As you complete each mini meatball, carefully drop into the gently simmering chicken broth in the smaller pot. When you have added the final mini meatball to this pot, remove from heat and let sit for 10 minutes. Then pour into larger stockpot, broth and all, along with the diced chicken pieces.
Cook the pasta of your choice, according to package directions. Drain when done. Add pasta at the bottom of each soup bowl or mug, and then ladle your finished broth and ingredients over. (This is my personal preference…otherwise the pasta just continues to expand.) Sprinkle with a pinch of freshly grated Parmesan cheese…and enjoy!

Here is my biggest soup-making tip: make it ahead! The flavor is ALWAYS enhanced as the ingredients meld together as they rest.

God loves you!  (Don’t ever forget that!)

<3 coleen