Succotash Chowder Diabetes Forecast Food

SUCCOTASH CHOWDER

Succotash Chowder image

I originally clipped this recipe from a Woman's Day magazine years ago. It is very soothing and comforting - just the thing on a chilly, drizzly day. If you don't care for creamed corn, you may use 1 1/2 cups corn kernels instead. You may choose to peel your potatoes,if you prefer, however I do not. I have tried this with several different types of potatoes and you want something that will soften up enough in the soup; red skinned potatoes work nicely. I have tried Yukon Golds in this and they just don't soften up soon enough, so I would say precook them before adding to the soup if that is your potato of choice.

Provided by HeatherFeather

Categories Chowders

Time 50m

Yield 9 cups soup, 8 serving(s)

Number Of Ingredients 13

Ingredients

2 teaspoons butter or 2 teaspoons margarine
2 1/2 cups red potatoes, diced, raw
1 large onion, diced
1/2 cup celery, diced
1/3 cup all-purpose flour
3 cups whole milk or 3 cups evaporated milk, divided
3 cups chicken broth
1 cup frozen lima beans
1/4 teaspoon salt, to taste
1/4 teaspoon black pepper, to taste
1/4 teaspoon dried thyme, to taste
1 (15 ounce) can creamed corn
2 cups cooked ham, diced

Steps:

Melt butter in a large stockpot.
Add potatoes, celery,and onions, and stir to coat with the butter.
Cover and cook on medium heat for 12 minutes, stirring occasionally.
Meanwhile, whisk together 1 cup of the milk with the flour; add to the pot.
Add remaining milk, chicken broth, lima beans, and seasonings.
Bring soup to just a boil (be careful not to burn milk), then immediately reduce heat to low and allow to simmer about 8 minutes, stirring occasionally.
Add corn and ham; simmer until vegetables are very tender, another 10 minutes or so (depending upon how small or large you chopped your vegetables).
Taste and adjust seasonings as needed before serving.

Nutrition Facts : Calories 294.9, Fat 10.8, SaturatedFat 4.7, Cholesterol 43.4, Sodium 609.9, Carbohydrate 32.6, Fiber 3.3, Sugar 8.6, Protein 17.8

LEMONGRASS SHRIMP SOUP

Lemongrass Shrimp Soup image

This was originally published in Diabetes Forecast Magazine. I'm posting it here for ZWT 6 for the Life In The Day challenge.

Provided by CJAY8248

Categories Asian

Time 45m

Yield 8 cups soup, 8 serving(s)

Number Of Ingredients 8

Ingredients

6 cups low-fat reduced- sodium chicken broth
3 stalks fresh lemongrass
1 grated lime, zest of
2 tablespoons freash lime juice
1 cup 'lite' coconut milk
1 lb large shrimp, peeled and deviened
3 tablespoons minced cilantro
1 red chili, minced

Steps:

Heat the chicken broth in a large saucepot over medium-high heat. Remove any dried leaves of each stalk of lemongrass. Cut three pieces from the bottom of each stalk into 2-inch lengths. Discard the upper two thirds of each stalk.
Add the lemongrass pieces and lime zest to the chicken broth. Bring to a boil, lower the heat, and simmer for 10 minutes. Strain the broth, and return the broth to the saucepot. Add the lime juice and coconut milk. Add the shrimp, and simmer on medium heat for 4 minutes until the shrimp is cooked through.
Garnish each bowl with some of the cilantro and red chili.

Nutrition Facts : Calories 161.1, Fat 8.6, SaturatedFat 6.3, Cholesterol 86.4, Sodium 675.3, Carbohydrate 4.6, Fiber 0.8, Sugar 2.9, Protein 16.2

FRUIT GELEES

Fruit Gelees image

This recipe is by Deb Wise and was published in the December 2012 issue of Cooking Light magazine. She suggests that you use fruit concentrate or a fruit purée. From perfect purée .com. I plan to experiment with different flavors. ( Note: make sure you use a liquid fruit pectin like Certo).

Provided by Miss Fannie

Categories Dessert

Time 10h23m

Yield 32 serving(s)

Number Of Ingredients 7

Ingredients

cooking spray
1 1/2 cups sugar
3/4 cup fruit, concentrate
1/4 cup unsweetened applesauce
1/4 cup corn syrup
3 ounces fruit pectin
1 teaspoon fresh lemon juice

Steps:

Line a 9x 5 loaf pan with plastic wrap and coat with cooking spray.
Bring 1 1/4 cups sugar, concentrate/purée, applesauce, and corn syrup to a boil in a sauce pan. Cook until thermometer says 224 degrees. (About 10 minutes) Add pectin and bring to a boil for one minute. Remove from heat and stir in lemon. cover and let stand at room temperature overnight.
Sprinkle top evenly with one tablespoon sugar. Invert gelee onto cutting board. Remove plastic. Cut into 32 pieces. Roll gelees in remaining sugar.

Nutrition Facts : Calories 52.6, Sodium 5.5, Carbohydrate 13.9, Fiber 0.2, Sugar 10.2

SUCCOTASH CHOWDER (DIABETES FORECAST)

Succotash Chowder (Diabetes Forecast) image

This is a slight variation from the recipe from the December 2012 issue of Diabetes Forecast. It is vegetarian, low in fat and carbs, and full of flavor. The original recipe called for 1/2 cup half-and-half and 1 1/4 cups 1% milk, but I used 1 3/4 cups milk and it worked fine. It also called for 1 tsp fresh lemon zest prior to serving, but I don't particularly care for citrus flavor in soups, so I left that off. I also left off the additional salt because I prefer to let people add salt on their own. For me, the broth provided plenty of salt.

Provided by Dingo888

Categories Chowders

Time 50m

Yield 1 cup, 10 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
2 large onions, diced
2 large carrots, peeled and diced
2 stalks celery, diced
2 garlic cloves, minced
1/8 teaspoon crushed red pepper flakes
1/4 teaspoon ground black pepper
2 cups frozen corn kernels
2 cups frozen edamame, shelled
5 cups reduced-sodium vegetable broth
1 3/4 cups 2% low-fat milk
2 tablespoons cornstarch
1/2 teaspoon dry mustard

Steps:

In a large stockpot, heat the olive oil over medium heat. Add the onions, carrots, and celery and saute for 5-7 minutes.
Add the garlic, red pepper flakes, and black pepper, and saute for 1 minute.
Add the corn and edamame, and saute for 1 minute.
Add the broth and bring to boiling. Lower the heat and simmer for 10 minutes (uncovered).
Combine 1/4 cup of the milk with the cornstarch and dry mustard in a separate container, and mix until smooth. (You may want to use more cornstarch for a thicker broth.) Slowly stir the mixture into the soup, and then stir in the remaining milk. Simmer until the soup is thickened.

Nutrition Facts : Calories 209.4, Fat 7.6, SaturatedFat 1.4, Cholesterol 3.4, Sodium 48.3, Carbohydrate 28.6, Fiber 4.6, Sugar 4.3, Protein 10.7

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Succotash Chowder Diabetes Forecast Food

SUCCOTASH CHOWDER

LEMONGRASS SHRIMP SOUP

This was originally published in Diabetes Forecast Magazine. I'm posting it here for ZWT 6 for the Life In The Day challenge.

FRUIT GELEES

This recipe is by Deb Wise and was published in the December 2012 issue of Cooking Light magazine. She suggests that you use fruit concentrate or a fruit purée. From perfect purée .com. I plan to experiment with different flavors. ( Note: make sure you use a liquid fruit pectin like Certo).

SUCCOTASH CHOWDER (DIABETES FORECAST)

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