Corn and Potato Soup

I am going to call this poor girl's healthy(ish) corn chowder. This is another one of my creations that I love. Not long ago I bought a 10lb. bag of potatoes at Costco and this recipe is helping me use those up! I used to make potato soup like my mom does, a ham bone (yum) and lots of fat. When I was volunteering in Mexico in 2012 I couldn't find chicken stock to use in my soup but they have a wonderful thing I can only really describe as corn stock. I have yet to be able to find it here in the states, I have come close with corn soups, so here is my U.S. adaptation of that potato soup.

Corn & Potato Soup

• 5-10 potatoes (Sometimes I peel them, sometimes I don't- always chop them up small)
• 1-2 containers of chicken stock
• 1-2 cans cream corn
• 1 can corn (do NOT drain)
• 1-2 Finely Chopped Carrots
• 1/2 Onion
• Salt & Pepper to taste
• Butter to taste (optional)
• Sometimes I throw in some garlic
• If I have a ham bone, I usually use that too (cook the ham bone in the soup, after awhile cut off the ham and throw it in, also great to do for fresh green beans)

Stir it pretty frequently, let it simmer for an hour or so. Once the potatoes are cooked I mash them up a little but I like my soup pretty chunky. If you like a soupier soup (great word I just made up) add some water in too (I always rinse out my corn cans and throw the water in the soup for flavor). Soup it delicious and it freezes well!

Easy and Inexpensive Vegetable Soup (Meat Optional)

This soup has kind of been a trial and error dish developed over the last few months. Growing up my mom never used recipes, so every time I ask her how to make something I get the same answer "I don't know I use whatever I have," which for a long time I replied, "Mom, I keep trying but everything I make tastes like crap." Well I am starting to get the hang of it. I started out with just veggies, but decided to add some ground turkey for a heartier meal. Here's my basic vegetable soup recipe.

Vegetable Soup

• Browned Ground Turkey (Optional)
• 1 Can Corn
• 1 Can Green Beens
• 1/2 head of Cabbage Chopped up
• 1 Large Can of Tomatoes
• 1 Container Vegetable Stock
• 3-6 chopped carrots
• 1/2 onion chopped
• Oregano to Taste (I use a LOT so I can cut down on salt)
• Garlic (optional)
• Salt and Pepper to taste
• I rinse out all of the above cans with a little water and throw that in too.

• Let it simmer for 45 min- 2 hours. Stir Occasionally.

This soup tastes amazing it is sweet and savory, and perfect on a warm winter night. Feel Free to experiment with other vegetables. I throw in whatever is in my fridge and needs eaten. One day I will try with all fresh vegetables, right now on a budget these are things I generally have at home. This is a very healthy and hearty soup this recipe as listed could feed a good sized family for under $10.00.

Please let me know what additions you make and how they turn out!