Crock Pot Potato Leek Corn Chowder | Soup Recipe

Stay on track to achieve your weight management goals with Crock Pot Potato Leek Corn Chowder Soup. If in season, use fresh corn or canned kernel corn to help you  They´re a terrific addition to any meal and a delicious way to achieve better health this year.

Crockpot Potato Leek Corn Chowder

Fresh corn in the summer is our favorite, especially when picked up at our local farmstand!  Butter and Sugar variety starting in July in Connecticut is our corn of choice, and later in the summer Silver Queen is available.

I will buy fresh corn in bulk when on sale, cook it, shave it off the cob, and freeze for the winter.  I will use the leftover cobs to make corn cob broth.

Winters can be especially hard on us here in New England and I've been putting my slow cooker crockpot to good use making crockpot freezer meals, soups, chowders and stews.

With the high cost of produce, I planted container garden vegetables and grew Leeks this summer.  Preparing for winter, I harvested the Leeks which are part of the onion family, and flash froze them.  Then I bagged using my FoodSaver, and froze them to use in skillet meal dishes, soups and stews.

A big part of enjoying healthier eating is buying healthier foods, and that means making smart choices where it matters most – at the supermarket. Choosing the freshest, healthiest foods is an important first step toward making healthy and delicious meals your whole family will love.

Be thrifty and frugal in the kitchen and stretch your food dollars by using leftovers for your family meals.  Chicken can be used in a variety of ways. Mix it with rice to create a chicken casserole dish. Stir fry it with frozen vegetables and pasta. Make chicken salad for a light dinner on a busy night.

Other meats are just as versatile as chicken. Leftover beef roast can be used for stews and soups. Combine with egg noodles and sauce to create beef stroganoff. Slice thin and stir fry with vegetables for beef fajitas.

Easy kitchen cleaning with these crochet Handmade Dishcloths in my Moomettes Crochet Shop !

Check out my other delicious soup recipes here! You might enjoy our favorite  Butternut Squash Soup recipe

Crockpot Leek, Potato and Corn Soup or Chowder

6 slices bacon, chopped
5 cups shredded frozen hash brown potatoes
3 leeks, white and light green parts only, cut into 3/4 inch dice pieces
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
1 can (about 14 ounces) reduced-sodium chicken broth
1 ribs celery, sliced
1 can (4 ounces) evaporated milk
1 package or can of corn, or a few cups of fresh corn from the cob (shaved)
1/2 cup sour cream

Cook bacon in a large skillet over medium-high heat, stirring occasionally, until crisp and browned. Remove with a slotted spoon and drain on paper towel-lined plate. (I choose to microwave my bacon rather than saute in skillet)

Set aside 2 Tbl. bacon. Combine remaining bacon, potatoes, leeks, corn, soup, broth, celery and evaporated milk in crock pot slow cooker. Cover and cook on LOW 6 to 7 hours. Stir in sour cream and serve, sprinkling each serving with reserved bacon. 

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© Frugal New England Kitchen 

Hungarian Garden Fresh String Green Bean Soup with Spoon Noodles

This is a tried and true homemade Hungarian Green Bean Soup recipe made from fresh string beans and served with spoon noodles. I've only made this summer soup from green beans, but imagine it would taste just as delicious with yellow wax beans.

Early in the morning one day last week I stopped at a local farm stand to pick up some fresh blueberries for the grandchildren on the way to my daughter's new home in Petticoat Junction as we were going to go on a camping trip.

As I surveyed all the freshly picked veggies that were on display I had in mind to make the recipe for fried green beans casserole that I make using French's Onion Rings. Then I remembered the Hungarian Green Bean Soup recipe that I hadn't made it in quite some time, and thought I'd introduce it to my charming son-in-law.

This summer I'm trying the soup recipe with these magnificent Long Beans or sometimes called Pole Beans from our local farm stand,  "Big Mouse Farm"

This is an easy recipe for a light supper on a summer night - serve with croutons or French bread and a salad. This summer soup recipe is also a great way to get the kids or grandkids to eat their vegetables!

Hungarian Green Bean Soup Recipe

This original Hungarian String Bean Soup recipe was given to me by my next-door neighbor. She and I both had joined the Junior Woman's Club in town when we were young moms and worked together on the fundraising committee publish a local cookbook of favorite recipes from the Club's members.

Check out my other vegetable soup recipes, many are Mediterranean Diet friendly - 

Butternut Squash Soup

Fire Roasted Red Pepper Soup
Kapusta Soup (Polish Cabbage)
Sweet Potato Soup
Garden Vegetable Goulash Soup

Easy clean up with my crochet Handmade Kitchen Dish Cloths from Moomettes Crochet Shop !

Green Bean String Bean Soup Recipe

*Soup*
3 c. green beans (preferably fresh)
1 Tbl. shortening (butter, EVOO, your choice, but use more EVOO if that's your preference)
2-3 Tbl. flour (I used King Arthur White Whole Wheat Flour)
1 Tbl. parsley, chopped
salt and pepper, Paprika, to taste

*Spoon Noodles*
1 egg
salt
flour (I used King Arthur White Whole Wheat Flour, but you can use white flour also)

Cut beans into one-half inch pieces
Boil in 1-1/2 quarters water and 1/2 tsp. salt for one-half hour (Use a 3 quarter pot or larger)
Melt 1 Tbl. shortening in a small skillet
Add about 2-3 Tbl. flour, 1 Tbl. chopped parsley and a few shakes of pepper (This makes a mixture called a "Roux")
This should make a mixture slightly thicker than gravy.
Pour about one cup or so of the bean liquid into the skillet, stirring constantly.
Pour that mixture back into the rest of the bean liquid.
This makes the soup, but the complete recipe calls for the homemade "Spoon Noodles."

*Noodles:*
Mix 1 egg, dash of salt and flour (enough for a slightly stiff batter.)
Using the edge of a soup or tablespoon, form long slender noodles and drop into the soup which has been brought to a boil.
Boil 10 minutes and lower to simmer until ready to serve.

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© Frugal New England Kitchen 

Spaghetti and Meatball Soup | Italian Wedding Soup | Cooking for Two

Now that the kids have grown and flown, it's just the hubby and I home for dinner. A nice bowl of homemade Italian Wedding soup , along with some homemade bread is just the answer for dinner.

Italian Wedding Soup

There are many recipes I make with spaghetti, that thin Italian pasta. Spaghetti doesn't always have to be covered with red sauce, or as some say, gravy. I make my mother-in-law's favorite Irish Spaghetti Casserole, made from ham and spaghetti and an easy and quick weeknight supper. It also happens to be my oldest daughter's requested favorite birthday meal! For real!

Try this easy version of little meatball soup for lunch or dinner some night with homemade bread.  This soup can also be made Mediterranean Diet friendly.

If you enjoy your pasta with authentic Homemade Spaghetti Sauce (also known as Red Gravy) here in the Northeast, check out my favorite recipe.  It can also be used on Homemade Pizza.

Easy kitchen clean up with my Handmade crochet Reusable Handmade Dish Cloths from my Moomettes Crochet shop!

Spaghetti and Meatball Italian Soup

1/2 lb. Hamburg (ground beef or ground turkey)
1 c. Bread Crumbs (Whole Wheat if following Mediterranean Diet WOE)
1 Carrot, grated
1 Onion, chopped
1 Egg
salt, pepper (to taste)

Chicken Broth 
Orzo (Whole Wheat Pasta can be used)

*Meatballs:*

Combine hamburg (or ground turkey or ground chicken), bread crumbs, onions, carrot, egg, salt and pepper.  Roll into small, mini meatballs.

*Broth:*
Simmer the chicken broth with meatballs, tomatoes and spices until the meatballs are cooked.  Add zucchini, cook 15 minutes.  If you have homemade broth, that's even better. Then add pasta of your choice, cook 5 minutes more.

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© Frugal New England Kitchen 

Adapted from: Never Enough Thyme

Best Connecticut Farm Stands Markets | Autumn Roasted Apple Pumpkin Soup Recipe

Since Fall is my favorite time of year, of course, I want to share with you a fabulous Pumpkin Soup Recipe using fall harvest apples and fresh pumpkins!

Connecticut Farmers Markets and Roadside Stands

The turning of the colors of the leaves in New England means that it’s apple harvest season.  Connecticut has some of the best local farmers markets offering fresh-pressed cider along with pick-your-own apples and pumpkins local food produce. There's plenty of things to do with apples!


Among my favorite local Connecticut farm stands are these favorites that we’ve been visiting since our daughters were little and now get to enjoy with the grandchildren.

Lyman Orchards

The Lyman family goes back to colonial times, beginning in 1741 and the farm consists of 1,100 acres.  There are acres of apples, berries, pears, peaches and pumpkins.  Lyman Orchards has Connecticut’s largest indoor farm market called the Apple Barrel Farm Market.  It’s open year-round and along with cider, apple cider doughnuts and holes, there’s also freshly baked pies, bakery goods, and preserves. There's even a Corn Maize for the kids!

Junction of Routes 147 and 157
Middlefield, CT
www.lymanorchards.com

Scott’s Orchard & Nursery

Also in Glastonbury is Scott’s Orchards at Apple Hill, open from mid-March through December 24.  There are pick-your-own fruits, including peaches, plums and pears.  You’ll find nine varieties of apples (the Cortland, Macoun, Empire, McIntosh and Winesap.

Make sure to sign up for the horse-drawn hayrides, which are held on weekends from mid-September through late October.

1838 New London Turnpike
Glastonbury, CT
www.scottsorchardandnursery.com

Draghi & Sons Farms

The Draghi Farms is another locally owned family farm in South Glastonbury, CT.  There's a Bakery offering fresh-baked pies, breads and coffee for breakfast.

This roadside stand is one of many vegetable markets selling fresh sweet corn, green peppers, yellow and green squash, scallions, eggplants and cucumbers as well as fresh fruit including native apples, peaches, nectarines, pears and plums.

You’ll also find a greenhouse complete with mums, asters, kale and cabbage, houseplants and dish gardens.

80 Main Street (Route 17)
South Glastonbury, CT
draghifarms.com

QP Farm Market

We've stopped here many times and always enjoy picking up some fresh apple cider. The roadside market also specializes in locally farmed fruits and veggies such as peaches, plums, nectarines, melons, corn, squashes, peppers and cucumbers and sundry varieties of other delectable nourishment to tempt your taste buds.

The recently rebuilt stand also stockpiles home-baked treats and pies, local honey and all sorts of preserves, jams and flowers for seasonal decorations.

Route 66
1339 Portland Cobalt Rd, Portland, CT

Whatever the growing season in Connecticut, get out and take a daytrip and support your local farmers at their roadside stands! Reconnect with your actual community and the great people in it! Take the kids or your grandchildren with you and show them visual proof that food doesn't start out in a box, while helping the local economy.

Pumpkin Soup Recipe

Now here's my Pumpkin Soup recipe I told you about! Enjoy!

"Every fall the Connecticut landscape is weighted down in pumpkins, or "pompions," as colonial cookbooks called them....Adrienne Sussman, chef-owner of the popular Adrienne restaurant in New Milford, hits all the right notes in her Modern American menu. She likes to follow the seasons and does so admirably in this delicious soup, suitable for a chilly fall or winter day."

Check out my other Fall favorite Pumpkin recipes -

Pumpkin Bread Pudding
Pumpkin Snickerdoodle Cookies
Pumpkin Biscotti
Pumpkin Ice Cream
Pumpkin Gingerbread Trifle

Easy kitchen cleaning with handmade kitchen dishcloths in my Moomettes Crochet Shop!

Roasted Apple and Pumpkin Soup Recipe

6 Granny Smith apples
2 tablespoons olive oil
1/2 onion, diced
1 small stalk celery, diced
1 small carrot, diced
1 small leek, chopped
2 cloves garlic, chopped
1 shallot, chopped
1 cups dry white wine
2 cups apple cider
2 bay leaves
1 cinnamon stick
3 cloves
3 cups vegetable or chicken broth
1 - 1-1/2 cups solid-packed canned pumpkin (not pie filling)
Pinch of salt
1 Granny Smith apple, diced and saute
Cinnamon-flavored sour cream

Using an Apple Corer, core and quarter the apples (do not remove the skin). Place in a preheated 425 degree oven and roast until soft and golden. Remove and set aside.
In a large saucepan over medium heat, saute in olive oil the onion, celery, carrot, leek, garlic, and shallot until softened.
Add the wine, cider, bay leaves, cinnamon stick, cloves, and the roasted apples (from step 1) to the saucepan and cook to reduce until almost dry.
Add the broth and the pumpkin to the mixture and simmer for approximately 15 minutes. Remove the bay leaves, cinnamon stick, and cloves. Remove the mixture from heat and cool slightly.
Puree the mixture in a food processor or use immersion blender until smooth. Adjust seasoning with salt if necessary.
Serve hot, garnished with sauteed diced apple and cinnamon-flavored sour cream.

Recipe Source: Food Lovers' Guide to Connecticut

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© Frugal New England Kitchen 

Split Pea Soup | Ham Pea Soup Recipe | French Canadian Pea Soup

Nothing warms the belly on a chilly day like a bowl of old fashion Split Pea Soup!

When I want comfort food I think of my Nana's Pea Soup.  My Nana made it the old fashion French Canadian way, using a ham bone.  This is a great soup to use up leftover ham after Easter, or a Sunday Dinner Ham or Ham Shoulder Bone for extra flavor.

Perfect way to use up leftover Christmas, New Year's or Easter ham, and a Great way to use up leftover ham with the rising costs of meat!

This pea soup can be made using either green or yellow peas.

Check out my other comfort food homemade soup recipes

Sweet Potato Soup

Butternut Squash Soup
Creamy Vidalia Onion Soup

Fire Roasted Red Pepper Soup

Easy clean up in the kitchen with Handmade Cotton Dish Cloths from Moomettes Crochet Shop!

My Nana's French Canadian Split Pea Soup Recipe

Ingredients:

                1   (1 lb.) bag of split peas, rinsed well (green or yellow peas)
                1   meaty ham bone
                2   qts. water
                1   onion, coarsely chopped
                2   -3 carrots, pared (optional)
                2   -3 stalks of celery (optional)
                    pepper to taste
                 

  Preparation:

               Combine all ingredients in large pot.  Bring to a boil.
                Simmer slowly for 3-4 hours.  Discard any bones -
               leave chunks of ham.  Refrigerate.  Reheat and
               serve hot with additional pepper.  Croutons -
               optional.

If someone will give you a ham bone, return the favor with a pot of split pea soup!

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© Frugal New England Kitchen 

Never Enough Thyme | Creamy Vidalia Onion Soup | The American Hotel

Here’s a tasty recipe for Onion Soup that I especially recommend. Serve it up in a pretty soup tureen and simple white dinnerware.

Vidalia Onion Soup

Homemade soup recipes are so versatile, they can be enjoyed any season of the year.  Whether as a light summer lunch, or turned into a complete meal for dinner, the possibilities are endless.  Some of the best soup I’ve ever had was  created by Rose in the kitchen of The American Hotel in Lima, New York when we were traveling in Upstate New York.

The historic American Hotel, located in a 150-year-old building and a member of the National Register of Historic Places, is noted for its homemade soups, featuring unique favorites like cheeseburger chowder, Thai peanut, vegetable beef, cauliflour cheddar, onion soup and New England Clam Chowder.

My husband and I were visiting the Finger Lakes Region of Upstate New York on a trip to visit my brother who said no visit to the area would be complete without a visit to this historic landmark.  Of course, everyone knows that the best places to dine are where the locals dine!

We chose to eat in the tavern area of the American Hotel, however there’s a quaint dining room suitable for families or more intimate casual dining, adjacent to the tavern section.  While we were enjoying talking up the Bartender, Pat, we learned that he is one of the children of the original owners.  It’s his sibling and sister Rose who creates and concocts the fabulous soups!

My husband enjoyed the Chili while I enjoyed the soup of the day, Potato Leek.

What’s especially nice about the cookbook is that preceding each recipe, Rose tells a story and shares a bit of background and local lore about how the recipe came to be created!

Trivia:  The American Hotel also happens to boast that it has the world's largest urinal!

Easy kitchen cleaning with my crochet Handmade Dishcloths in my Moomettes Crochet Shop!

The homemade soups that Rose creates are so popular that The American Hotel has printed a cookbook – Never Enough Thyme.  I like to collect souvenirs from my travel trips, and of course brought one home, autographed and signed by Rose!

Some of the American Hotel original soup recipe creations include:

• Oriental Beef


• Broccoli Cheddar


• Chinese Chicken with corn


• Cold Blueberry


•  Chicken Victoria


• Crab & Broccoli Bisque


• Beef Stew


• Butternut Squash


• Chili Macaroni


• Stracatelli


• Potato-Leek


• Cream of Broccoli


• Escarole & Sausage


• Beef-Barley


• Clam Chowder (New England)


• Cauliflower Cheddar


• Split Pea


• Navy Bean


• Chicken Noodle


• Vegetable Mushroom


• Wild Rice Zucchini & Spicy Sausage Mushroom – Barley


• Cock-a-Leeky


• Gazpacho


• Tortellini


• Chicken Cacciatore


• Corn Chowder


• French Onion


• Cabbage & Spicy Sausage


• Cheeseburger Chowder


•  Sweet & Sour Cabbage


• Curried Crab Bisque


• Italian Sausage


• Tortilla Soup


• Butternut & Apple Bisque


• Spicy Thai Peanut


• Minestrone


• Spanish Rice


• Goulash


• Bacon & Tomato Bisque


• Double Squash with Pesto


• Lentil & Franks


• Chicken Romano


• Russian Potato


• Dutch Meatball


• Salmon & Mushroom Bisque


• Sauerkraut & Franks


• Ham Florentine


• Mexican Rice with Chicken


• Sweet Potato & Leek with Bacon


• Mushroom Bisque


• Beef Burgundy


• Dijon Beef


• Iced Melon


• Banana Bisque


• Pasta Fagiolia


• Prime Rib


• Tomato & Rice


• Hotel Chili (available from October to May)


• Spicy 15-Bean


• Cabbage & Spicy Sausage


• Chicken Broccoli-Tortellini


• Mulligatawny


• Vegetable Beef


• Italian Vegetable


• Leek Chowder


• Sunday Supper


• Black Bean & Kielbasa


• Spinach Meatball


• Aruba Bean


• Lentil & Pasta


• Creamy Vidalia Onion


• Chicken Divan


• Garden Goulash


• Hamburger & Vegetable


• Clam & Sausage


• Lasagna Soup


• Sweet Potato & Bean


• Potato Horseradish


• Taco Pronto


• Spaghetti & Meatball Soup


• Creamy French Onion


• Puff Ball

Also Check out my other recipes for hearty homemade soup ideas

Creamy Vidalia Onion Soup

½ lb. Bacon, chopped finely
½ c. Butter
2 lbs. Vidalia onions, chopped
4 Garlic cloves, minced
5 c. Chicken stock
1 Bay leaf
2 tbl. Lemon juice
1 c. Sour cream
1 tsp. Thyme
Salt and Pepper, to taste

Saute bacon and garlic in butter in a stockpot until bacon is crisp.
Next add chicken stock, bay leaf, thyme, lemon juice, and onions.
Simmer for one hour.
Discard bay leaf.
Put about half of soup through a blender, in small batches, and mix in sour cream a little at a time. 

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© Frugal New England Kitchen 

For More Information Visit:

The American Hotel is located in Lima NY, at the Crossroads of Western NY.

American Hotel
7304 E Main St.
Lima, NY‎

Personal Review. Opinions are my own.

Photo Credit:  The American Hotel