Light and lowfat

It’s finally chilly here and hot flashes were welcome last night, they kept me warm.  I am a freezie cat and keep windows open until it goes below 50.  I made a yummy potato corn soup for brunch.  I used to make heavy and creamy chowders.  Now I do light and healthy versions that are just as satisfying.  More so, since I learned to layer flavors in a broth rather than depending on butter, oil and cream for flavor.  Whenever I cook Eddy’s smoked turkey legs, or Jennie-O turkey ham, I keep some cooked meat in the freezer to use later for soup flavoring.  Here’s the recipe, it makes about a quart.  I used to make huge soups.  I don’t do that any more.  I’d rather a smaller soup so I can make a new one every few days.

2 tblsp olive oil
1/2 cup of corn kernels, fresh or frozen
1 chopped white onion
1 chopped large carrot
1 chopped stalk of celery
2 cups chopped potato
1/2 cup shredded leftover smoked turkey
3 cups light chicken broth
1/2 tsp dried thyme leaves
1/2 tsp garlic powder
1 star anise (will remove before serving- omit if you dislike licorice)
1/4 tsp crushed fennel seeds (omit if you dislike licorice)
sea salt and coarse ground pepper to taste
squeeze of lemon if you like (I like it on almost everything)

Preparation
Heat olive oil in a sauce pan over medium heat.   Add the fennel seeds and onion, carrot, thyme and celery, and sauté 3-4 minutes until lightly browned.  Add the smokey turkey, the potato, corn, garlic powder, star anise and chicken broth.  Increase heat to high and bring to a boil.  Cover, reduce heat, and simmer 30 minutes.

Remove the star anise.  This makes a light but well flavored soup.

If you’d like it more hearty, increase the turkey, corn, potatoes and seasonings, or even add a little milk or cheese to make it an official chowder.

Top with fresh basil or fresh chopped kale.  Kale is also a good addition to this soup.