A Review of Low Calorie Cheesy Vegetable Chowder

 

I have always been a huge fan of chowder.  I don't really care what kind, it can be clam chowder, potato chowder, or vegetable chowder, they are all delicious to me.  My nephew, who went to the Culinary Institute of New York, can dish up some of the finest clam chowder I have ever had, it is really to die for!  However, the calorie count on this wonderful chowder was enough to give me a heart attack.  I would estimate probably between 350 to 400 per cup!

I often thought to myself that their had to be a lower calorie way to make good chowder.  So I did some research on the internet.  There are literally thousands of recipes on the internet for all kinds of chowder.  Low cal chowder, not so much.  There are some, so I did some comparisons.  I found that vegetable chowder is usually less calories that those containing meat or fish.  I don't mind skipping the meat, so I decided to try a compilation of my own making for vegetable chowder.

I had to make it a few times to adjust the ingredients.  At first the base was just too thin, more like soup than an actual chowder.  I was at a loss as to how to correct this problem without causing the calorie count to skyrocket by adding heavy cream. I was stumped for a while.  Then one day I was grocery shopping, looking for some cheese when I saw a bag of finely shredded reduced calorie cheese.  I think a visible light bulb went off over my head, right there in the store.  I could melt some of this cheese in my veggie chowder and thicken it and also add some more flavor!  I made some the very next day and put about half the 8 ounce bag in the pot and stirred it slowly.

Ingredients:

2 cups reduced fat chicken broth

1 cup sliced carrots

1/2 cup chopped celery

1/2 cup chopped bell peppers

1/2 cup chopped onions

2 cups skim milk

3 Tablespoons flour

1/2 teaspoon garlic powder

1 teaspoon dried parsley flakes 

pinch of black pepper

4 ounces reduced fat cheddar cheese

Directions:

In a medium saucepan, combine chicken broth, carrots, celery, pepper and onions.

Bring to a boil and then reduce heat and simmer until vegetables are tender.

in a covered jar combine skim milk and flour and shake well.

Pour into broth and veggies and stir gently to mix.

Add parsley flakes garlic powder and black pepper and then slowly add the shredded cheese.

Stir slowly and let thicken.

Remove from heat and spoon into bowls with a sprinkle of cheese on top. 

Only 160 calories and 4 grams of fat.

The result of the addition of cheese was a creamy, delicious chowder with medium thick consistency and mouth watering vegetables.  Toss in a few croutons and you don't even need crackers, and all for fewer calories than most protein bars. If you need to add meat, try ham cubes, bacon, or pulled chicken. All of them would be a yummy addition!  

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White Beans and White Bean Soup Recipe Review

Making white bean (Great Northern Beans) soup is a holiday tradition in our home.  I don't just make white bean soup during the holidays, but it is a part of the holiday week menu of recipes that I look forward to making and eating.

Every holiday, whether it is Thanksgiving, Christmas or Easter, I bake a big ham for the family.  I can hardly wait for the ham to be devoured so I can use the bone in a big pot of white bean soup.  The ham, itself, is usually served at least twice over the course of a few days.  I admit, sometimes (like this past Thanksgiving) I don't wait for all of the ham to be gone before I claim the ham bone for soup.

I love the holidays and cooking for the holidays, but after several days of heavy feasting, I am always ready for a lighter fare of soup for a few days.  For some, white beans are exclusively a side dish.  For me, they make a fabulous soup!  And, just so your know, I do make white beans as a side throughout the year.  I make the side dish exactly the same way as I make the soup, but with less water.

 

White Bean Soup Recipe by Sylvestermouse
ReviewThisReviews.com

Camellia Brand Dried Great Northern Beans, 1 Pound (Pack of 2)…

I use a package of dried white beans.  I do have a preferred brand, but I have been known to use different brands if I can't find the Camellia Great Northern Beans in the store.  I have found that the Camellia brand has less beans that I need to throw away before cooking.

I use the entire package of beans in one pot of soup.  I start by inspecting the beans as I rinse them in small batches in my colander.  I toss any shriveled, dark or broken beans, as well as any bean loose or floating "skin". 

All whole, white beans that pass inspection are placed in a large dutch oven size cooking pot, covered with water, and left sitting out on the kitchen counter to soak for 8 hours, or overnight. 

 

Directions for White Bean Soup

• Rinse the Beans & Soak for 8 hrs. or overnight (water should be 2/3 up the pan since the beans absorb water while soaking)
• After 8 hours, Rinse the Beans again and put them in a dutch oven pot with Ham (Ham Bone Preferred) OR (2 T Bacon Grease if a ham bone is not available)
• Bring to a Boil, then turn the heat down to a low boil  (on my stove top that is 3­½)
  
• Add a generous amount of salt and pepper and stir the seasoning into the beans
• Cook covered (tilted lid or Pampered Chef Boil Over No More cover) on low simmer for 1½ - 2 hours 

*Note: I normally check the cooking beans a few times to add water as needed to keep the water from boiling down too low 

 Pampered Chef Boil-Over No More Pot Cover Splatter Guard

Wisconic 2 Pack Mini Colander Berry Baskets - Plastic, Durable Kitchenware, Dishwasher Safe - Made in the USA - Prussian Blue & Light Teal

Cooks Standard Dutch Oven Casserole with Glass Lid, 6-Quart Classic Stainless Steel Stockpot, Silver

 

 

Bacon Grease

I mentioned bacon grease in the recipe above because I season white beans with bacon grease if a ham bone is not available.  Bacon grease is exactly what it sounds like.  It is the grease that is rendered when cooking bacon.  I cook bacon in the microwave on a bacon tray or rack that allows the grease to settle below the bacon.  I literally pour the bacon grease from the tray into a bacon grease jar to use as needed, whenever needed.  You will find a partly filled jar of bacon grease in my kitchen at all times.

Nordic Ware Microwave Compact Bacon Plastic Rack,10-Inch by 8-Inch

Ceramic Bacon Grease Container Keeper with Strainer, Frying Oil Storage Can, Turquoise

 

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White Beans (Great Northern Beans) and White Bean Soup Recipe Review Written by:

© 2023 Cynthia Sylvestermouse
 

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Homemade Italian Chicken Bow Tie Soup for a Large Family

This soup recipe is basically an assembling of flavors that I know my family likes.

I frequently purchase ready-made roast chicken from Costco and other grocery stores. Our family is large, so I usually buy three chickens.

When we're done with the chickens, I use the carcasses to make chicken soup broth. You can use any chicken broth. However, I've prepared enough food for two days by purchasing or making three roast chickens and then making soup.

A Bowl of Italian Chicken Bow Tie Soup

Italian Chicken Bow Tie Soup Ingredients for a Large Family

• Chicken Broth (from leftover cooked chickens, or you can use 7 boxes of store-bought chicken broth)
• Chicken pieces cut up from the above-cooked chickens, or use 3 separate chicken breasts, and oven bake them (don't let them brown), then cut up into small biteable pieces
• Hot Water
• 6 Bouillon Chicken Cubes
• An Entire Medium Sized Bag of Carrots
• Full stock of Celery
• 1 Large Onion
• 7 Garlic Cloves
• 1 Green Pepper
• 4 Tablespoons of Butter
• 500 grams of Pasta Bow Ties (about a box and a half, with a box holding 340grams)
• 5 Bay Leaves
• 3 Teaspoons of Oregano (or whatever amount you prefer)
• 3 Teaspoons of Basil (or whatever amount you prefer)
• 5 Teaspoons of Parsley (or whatever amount you prefer)

Step One - Get the Broth Ready

In a large pot, prepare the following: (I use about a 14-quart soup pot - seen below). I fill the pot to about 3/4 with homemade soup for our big family.

This big soup pot feeds our large family - I fill it 3/4 full with homemade soup

• Boil the leftover whole chickens, then screen the meat out through a strainer. Put the meat aside so you can pull off all usable bites to go back in the soup. I let the chicken meat cool, then put it in the soup near the end.
• If using the chicken carcasses to make the broth, I boil it for several hours.
• If you're using store-bought chicken broth, put 7 boxes of broth in the pot - you could even use more!
• Add 6 bouillon chicken cubes

Step Two - The Carrots

I add the carrots next because they take longer to cook. I use a whole bag of medium carrots. Scrape them, cut them into biteable pieces, and then add them to the soup broth.

Step Three - Lightly Fry These Ingredients

In a frying pan, melt 4 tablespoons of butter, then lightly fry:

• An entire stock of celery, chopped into biteable pieces
• A large green pepper, cut into biteable pieces
• A whole large onion, chopped into fine, ground pieces (I use a mini-chopper)
• 7 whole garlic cloves chopped fine (I put them into the mini-chopper as well)

I usually fry them on medium heat for about ten minutes, constantly stirring. Put the entire mixture into the soup broth. 

Step Four - The Pasta Bow Ties

• Boil the pasta bow ties separately until nearly fully cooked
• Drain and rinse the pasta in cold water
• Put the pasta in the soup broth

I always cook the pasta separately, then rinse them to reduce the amount of starch in the soup.

Step Five - Add the Chicken

• Use the chicken from the carcass that you set aside or the chicken you made in the oven. If you're using oven-baked chicken, don't let it brown - you want the color of the soup to be light.
• Be sure to cut the chicken into small biteable pieces
• If you're using chicken from the carcass, double-check that there are no bones! I catch bones while pulling the meat away from the carcasses and when I cut it into small pieces. The bones reveal themselves when cutting. Take your time, and be extra careful.

Step Six - The Flavoring

I never measure this part; I simply add the amount I think makes the soup taste right for my family. The measurements below are merely for your own guidance.

• Add 3 teaspoons of Oregano (or whatever amount you want)
• Add 3 teaspoons of Basil (or whatever amount you want)
• Add 4 teaspoons of  Parsley (or whatever amount you want)
• Add 5 Bay Leaves for flavor (don't eat them)
• Salt to taste (optional - I don't salt, I allow each person to salt their own bowls)

Step Seven - Add The Boiling Water

At this point, I boil water using my tea kettle and pour the boiling hot water into the soup pot until it reaches about three-quarters full from the top of the pot.

Leave it on the stove on low heat, and let everyone eat soup all day long!

Homemade Italian Chicken Bow Tie Soup for a Large Family

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Easy Loaded Potato Soup Recipe Reviewed

A Quick Way To Make Potato Soup

I would like to share an easy loaded potato soup recipe with you today. My review of this recipe will show you how to make a great tasting soup in a very short time span. Interested? Follow me down the page for the ingredients and instructions. 

Russet Potatoes for a great soup
image courtesy of pixabay.com

In order to prepare this soup recipe you will need an Insta-pot or any other popular brand of pressure style cooker on the market. Depending on the make you use my directions might be different on your cooker but I think you can figure out how to do it with the features available on your model.

Recipe for Loaded Potato Soup

Ingredients:

1 Tbs butter

1 Shallot minced

3 cloves garlic

3 cups chicken broth

1 can cream of chicken soup

8 Russet potatoes peeled and diced

1 1/2 tsp salt

Black pepper

1 Tbs flour

1 cup milk

2 cups shredded cheddar cheese

Bacon bits and cheese for garnish

Preparation:

Add butter to your pot and melt on the saute setting. Add shallot to melted butter cooking for 4 minutes. Now, add the garlic and cook for an additional minute. 

Add the chicken broth, cream of chicken soup, salt and pepper and the diced potatoes. Stir the contents well. Place your lid securely on your pot and pressure cook for 10 minutes. Do a Quick Release after the 10 minutes are up.

Remove the lid. In a separate container stir the milk and flour together. Add this mixture to the soup in the pot. Cook on the saute setting for 5 minutes. Stir in the cheese until it is melted. 

Your soup is ready to serve! Garnish with bacon bits and shredded cheese and enjoy!

Make this recipe and many others with an Insta-pot

I can't believe how much I use my pressure cooker for meals. One of our favorites is this Loaded Potato Soup recipe but I make all sorts of things in it. It is amazing how little time most recipes take. If you don't have one, you should consider getting one for yourself. I'm pretty sure you will not regret adding it to your kitchen as a handy tool for preparing really good food. Below is the model that I own.

Insta-pot Ultra

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4 Ingredient Baby Lima Bean Soup

The best thing about cooler weather is making easy soups that basically cook themselves in a slow cooker. Today I am reviewing a new favorite; a super easy, four ingredient comfort soup.

A friend kept talking to me about one of his favorite comfort foods, lima bean and bacon soup. He told me how to make it. Initially, I didn't think it sounded at all tasty. But I tried it because, honestly, I'm lazy in the kitchen. And I don't have much time to cook. With my schedule the options are either easy recipes or fast food. 

I looked up Baby Lima Bean and Bacon recipes on the internet to make sure I hadn't misunderstood my friend. I hadn't. I made the soup and liked it so much that it is becoming a favorite.

4 Ingredient Baby Lima Bean and Bacon recipe

Ingredients:

• 1 lb of your favorite bacon (I've used both turkey bacon and pork)
• 1 medium sized onion
• 2 (16 oz) bags of frozen baby lima beans
• 1 (32 oz.) carton of chicken broth 

Cooking directions:

1. Brown the bacon
2. Saute the onions (until they are translucent)
3. Place the bacon, onions, and frozen lima beans in a large slow cooker
4. cover with chicken stock
5. cook on high for 2 1/2 - 3 hours (or until the beans are tender)

Personal Preferences:

I use unsalted chicken broth to reduce sodium and add pepper to taste when I serve it. You can cook your beans at a slower setting and/or for a shorter period of time for al dente beans. As I mentioned previously, this works with a variety of bacon (including turkey bacon to avoid the pork) or the bacon can be substituted with smoked meats such as ham hocks or smoked turkey meats.

If I'm not feeling too lazy, I make cornbread to go with the meal. Otherwise, toast with butter is a wonderful and easy side.

Baby Lima Beans are Nutritious:

Apparently lima beans are not only delicious but are good for us. They contain dietary fiber, copper, folate, potassium, iron, magnesium, vitamin B1 and B6 among other nutrients.  

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Minestrone Soup Recipe for the Instant Pot

When Bev reviewed the Instant Pot here on Review This Reviews, I knew I had to have one too!  It immediately went on my own Christmas wish list.

Mom and Dad granted my wish and gifted me with an Instant Pot, plus a fabulous Instant Pot Cookbook by Jennifer Smith.  It is listed as a #1 Best Seller on Amazon and there is an excellent reason why.  It truly is packed full of great recipes for the Instant Pot, as well as tips and Instant Pot use instructions.  I was extremely grateful for the use instructions!  The instructions that came with the cooker were not as clear as Jennifer Smith's instructions in her published cookbook.

One great recipe in my new cookbook is the Minestrone Soup recipe.  One of my all time favorite soups is minestrone soup, but before I had my Instant Pot, I had never made it at home.  It was always a specialty that I treated myself to when we dined at our favorite Italian restaurant.  However, I no longer have to dine out to have excellent minestrone soup!  

Minestrone Soup Recipe from the Instant Pot Cookbook
by Jennifer Smith  

I made few changes to Jennifer Smith's minestrone soup recipe, but they were simple changes.  I add more carrots and less onion.  Plus, I leave out the garlic completely.  I've never been a fan of garlic and find that I prefer this soup without it.

I am sharing my version of the Minestrone Soup recipe for the Instant Pot, but you can certainly have Jennifer Smith's original version if you wish to purchase the cookbook.  It really is worth buying.  There are several other great recipes in it that I have already tried and love.  Without it, I might have ended up returning my Instant Pot.  The recipes and instructions that came with it were confusing and unappetizing. 

Minestrone Soup Instant Pot Recipe

Ingredients

• 2 Tbsp Olive Oil
• 1/2 of a White Onion
• 2 Celery Stalks, diced
• 2 large Carrots, diced
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt & Pepper to taste
• 28 oz can Diced Tomatoes
• 1/2 Cup Fresh Spinach, chopped
• 1 Cup Elbow Pasta or Bow Tie Pasta (bow tie shown, but either is delicious)
• 4 Cups Vegetable Broth (I use Simple Truth Organic)
• 1 Bay Leaf
• 15 oz can White Beans  (I use Great Northern Beans)

 Directions

1. Preheat the Instant Pot by selecting Saute.  Add & heat the oil 
2. Add the onion, celery & carrots.  Saute for 5-6 minutes in the heated oil, stirring constantly
3. Stir in basil, oregano, salt & pepper
4. Stir in diced tomatoes, chopped spinach, pasta, broth & bay leaf
5. Press the Cancel button to stop the Saute function
6. Close and lock the lid.  Select Pressurecook button and cook on high for 6 minutes  (note:  it takes a few minutes to heat to cooking temperate.  The cooker timer will not start counting down until it reaches the high temperature.)
7. When the timer beeps, let the soup sit for 2 minutes, then use the quick release valve on the lid to completely release the very hot steam.  Carefully unlock and left the lid.
8. Add the White Beans and stir
9. Remove the Bay Leaf that was used for seasoning.  They are not very tasty to eat.

Now, it is ready to serve!

Instant Pot Use Tips
Based on My Personal Experience

The Instant Pot has a few things that are totally different than any other cooker that I have ever used. 

First to note is the steam release valve on the top.  There is a lot of hot steam and pressure that builds up inside the pot and that hot steam must be released before you unlock the lid.  The Instant Pot makes that easy with the release value on the lid, but you need to stand back away from the steam.  I also recommend pulling it out and away from the underside of your top kitchen cabinets.  It will cause a moisture buildup on your cabinets if you allow the steam to release under the cabinet.  The steam release takes at least 30 seconds to fully disperse.  There is a secondary pop-up valve indicator on the lid that lets you know when it is safe to open the lid.

Second to note is the timer and recipe cook time.  The recipes tell you the cook time, but that time does not include the heating time.  The Instant Pot temperature must reach the cooking point before the timer will start counting down.  That takes several additional minutes for my Instant Pot.

Third to note is the difference in the recipes cooking selection buttons versus how my Instant Pot buttons are labeled.  For instance, this recipe states to "select Manual", but my Instant Pot button is labeled "Pressurecook".  I am guessing that is based on the age or model of your Instant Pot.  You will need to familiarize yourself with your Instant Pot buttons before you start cooking with these recipes.

Selecting and Setting the Timer is a little confusing at first.  It is like a digital alarm clock or automobile clock.  You turn the knob to make a selection on the display and then press the knob to change the timer numbers.  Perhaps that is just me, but I thought mine was broken the first time I used it.

 Instant Pot Pressure Cooker Cookbook: 500 Everyday Recipes for Beginners and Advanced Users. Try Easy and Healthy Instant Pot Recipes.Check Price Instant Pot Ultra, 10-in-1 Pressure Cooker, Slow Cooker, Rice Cooker, Yogurt Maker, Cake Maker, Egg Cooker, Sauté, and more, Includes App With Over 800 Recipes, Stainless Steel, 6 QuartCheck Price

 

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More Instant Pot Soup Recipes

Potato Soup Cooked In InstantPot Reviewed

A delicious recipe for potato soup cooked in an InstantPot will delight your taste buds and fill your tummy.

Instant Pot Easy Chicken Noodle Soup
This instant pot easy chicken noodle soup will surely warm you up on those cold winter days. We are just loving our new Instant Pot.

Minestrone Soup Recipe for the Instant Pot Written by:

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Homemade Tomato Soup Recipe Reviewed

Much Better Than Canned Soup

Make your own tomato soup

After trying your own homemade tomato soup, you will never open a can of soup again. At least, I am not sure I could stomach it after having made my own from this recipe. 

One of my most favorite lunches is tomato soup and a grilled cheese sandwich. For me, it is comfort food at its very best. I love tomatoes so when Mom would fix tomato soup and grilled cheese when I was a kid, I was in heaven. Now, Mom never made it from scratch and to be honest, as a child, I never realized that my most favorite of all soups came from anywhere other than that famous red and white can. 

A few weeks back, I expressed that I hoped that I would get an Immersion Hand Blender for one of my Christmas gifts. Santa did not bring me one but I did use a gift card that I received to purchase one for myself. Want to guess what the first thing I made with it was? I'll give you a hint; it starts with tomato and ends with soup. Oh my goodness! It was so very good and really very easy!

Tomato Soup Recipe

1 15 oz can tomato sauce

2 garlic gloves minced

1 28 oz can peeled plum tomatoes 

1/2 teaspoon black pepper

3 tablespoons olive oil

1/2 shallot diced

1 teaspoon garlic salt

1 tablespoon fresh basil

3 cups chicken broth

1 teaspoon garlic powder

Place the olive oil in a large pot with the shallot and garlic. On medium heat cook the onion and garlic for about 4 to 6 minutes or until the shallot is translucent. Add the remaining ingredients including the juices from the canned tomatoes and stir. Bring the soup to a boil and then turn the heat down to a low simmer. Allow the soup to simmer for about 20 minutes with the pot partially covered. Use an immersion blender to blend the soup to your desired consistency. 

Serve in a bowl with a grilled cheese sandwich and you are in for a real taste treat!

I will offer a tip on the tomatoes. You can use either whole peeled tomatoes or you can use the ones that are already crushed. The only difference is that the crushed ones take less time with the immersion blender. Both work well. Personally, I love the taste of the plum tomatoes but you can also choose regular tomatoes for the recipe. It just boils down to your taste buds. 

As I said earlier, once I made my own tomato soup with this recipe I won't be able to open a can of soup again. This is so delicious and easy to make that I can't believe it took me this long to try making it from scratch. By the way, it passed the husband test, too. He absolutely loved it! 

How about it? Do you think that you might try making your own sometime soon? I can promise you that you will not be disappointed! 

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Potato Soup Cooked In InstantPot Reviewed

Easy And Delicious Potato Soup

Potatoes for soup image from pixabay.com

Want to make some potato soup for your family to enjoy this winter? I can review a recipe that will delight your taste buds and be easy on your purse strings. 

Last year I asked Santa for an InstantPot and was delighted that he thought I was a good enough girl to get one. Since then, I have made many wonderful meals in that multi function pressure cooker. Just this past weekend, I tried some potato soup. Let me just say that it was a real hit in my house. I will even go so far as to say that it is the best potato soup that I have ever had. That is saying a lot on my part because my Mom's was pretty danged good stuff. 

This is an easy recipe that won't take you all day to make if you cook it in an instant pot. I think that it took me about an hour with the prep time and cooking time. The prep time and waiting for the pot to preheat took more time than the actual cooking time. Still, about an hour from start to that first delicious mouthful.

Potato Soup (Instant Pot) Recipe

Ingredients:

5 lbs potatoes peeled and cubed

1 shallot minced

6 cups chicken broth

4 Tblsp butter

1/3 cup cream cheese - softened and cut in small pieces

1/3 cup sour cream

1/4 tsp salt

1/8 tsp pepper

1-2 cups of milk (enough to get your desired consistency)

1/2 cup bacon bits

Shredded cheese for garnish

Green onion cut for garnish

Add the shallot and potatoes to the pot and cover with the chicken broth. Cover and cook on the Soup setting for 10 minutes. Release the pressure with the quick release method. Let your pot stay on the keep warm setting.

You can mash the potatoes at this point if you like although I don't think you need to.

Add butter, cream cheese and sour cream and mix well until butter is melted and the cream cheese and sour cream are blended. Add part of the bacon bits saving some for garnish in the bowls.

Add the desired amount of milk, stir and serve in bowls with desired garnishes. 

A few hints:

When cubing your potatoes, keep the size of the cubes rather large. Perhaps a medium to large size is best. The reason for this is the pressure cooking will cook those cubes down quite a lot and if the cubes are too small you will end up with "mashed potato" soup. You want some potatoes that you can bite into. If some seem too large you can cut them after the pressure cooking is done. Honestly, I feared that I had cut the potatoes too large but when they were done they were the perfect size and were completely cooked through. 

The cream cheese needs to be in very small pieces in order for it to melt quickly when added and stirred into the hot potato mixture. Having to stir the mixture too much will continually break up your cooked potatoes. 

Personally, I had to add more salt and pepper after cooking. That will be a matter of personal preference so try it with the amount given and adjust to your taste afterward. You can always add more but if you add too much to begin with; well, you can't take it out. 

So, that is my potato soup recipe cooked in my InstantPot. I hope you give this a try because I think you will really love it. It is perfect on a cold winter day! It also makes enough that you are sure to have enough to enjoy for another meal or too. You can keep it refrigerated for a couple of days and just reheat in a saucepan. As with so many meals, it tastes even better on the second day. All those ingredients kind of marry each other while resting in the fridge. Trust me, this is really very good!

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