Corn and Red Pepper Chowder

This recipe originally called for butternut squash, but I've found that pumpkin and sweet potatoes can be substituted with great results. The squash turns the soup a pretty golden color which can be pale or bright, depending on the amount of cream used.

Corn and Red Pepper Chowder

1 onion, chopped 2 celery stalks, finely chopped 1 tablespoon olive oil 2 tablespoons flour (white or wheat) 2 cups chicken broth 4 potatoes, cubed 6 cups mashed sweet potatoes, pumpkin, or butternut squash 2 cups frozen corn

1 cup red pepper, chopped and sauteed, or roasted from a jar 1 teaspoon dried rosemary 1-1/2 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon cayenne pepper 1-1/2 cup light sour cream fresh parsley, chopped

1 In a large pot, saute onions, red pepper, and celery in oil until tender. Add flour and stir. Gradually stir in broth then bring to a boil. Add potatoes and simmer for 10-15 minutes until potatoes are cooked.

2 Add cooked squash, corn, and spices and stir until blended. Heat to very warm, then stir in the sour cream. Do not boil or cream will curdle. Top with fresh parsley before serving.

Baked Potato Soup

5 large potatoes 2/3 cup flour (white or wheat) 6 cups milk (skim, 2%, whole, or made from powdered) 1 cup sharp cheddar cheese, shredded 1 teaspoon salt

1/2 teaspoon black pepper 1 cup light sour cream 3/4 cup green onions, finely chopped 1/2 cup real bacon bits

Procedure

1 Pierce potatoes with fork and bake at 400 for 1 hour. Cool, then peel and coarsely mash.

2 Put flour into a large pot. Gradually add milk, stirring with a whisk until blended. Cook over medium heat until thickened and bubbly (about 8 min.) Add mashed potatoes, 3/4 c. cheese, salt, and pepper. Stir until cheese melts.

3 Reduce heat to low and stir in sour cream and 1/2 c. onions. Simmer over low heat 5-10 minutes. DO NOT BOIL.

4 Serve soup in bowls and top each serving with remaining cheese, green onions, and bacon.

Servings: 8