Pork and Potato Chowder

This recipe is modified from a recipe in Jane Brody's Good Food Book. Love it!

1/4 lb lean smoked pork, bacon, Canadian bacon or ham, finely diced

1 tsp butter or olive oil

1 large onion, chopped, about 1 cup

4 cups diced potatoes- 3/4"-1"

2 tbs chopped fresh parsley OR 1 tsp dried parsley flakes

2 c chicken broth

1 cup corn kernels

2 cups lowfat milk

salt and pepper to taste

dash of hot sauce

In a large saucepan briefly cook the pork or bacon, stirring to prevent scorching. Add the butter or oil, and sauté the onion until it is golden brown.

Add the potatoes, parsley, and broth and bring the chowder to a boil. Reduce the heat, cover the pan, and simmer slowly for about 20 min.

Add the corn kernels and milk; heat but do not boil the chowder, and simmer for about 5 minutes. Add the hot sauce and season with salt and pepper.

Vegetable Beef Soup

2 tbs olive oil

1 lb beef stew meat cut in bite sized pieces

1/2 c chopped carrots

1/2 c chopped celery

1/2 c chopped onion

4 chopped garlic cloves

1 1/2 c diced potatoes

1 carton beef broth

1/2 tsp salt

1/2 tsp pepper

1/2 tsp Italian Seasoning

1 cup diced Roma tomatoes, about 3

Optional- 3/4 c instant barley

In a 4 qt dutch oven, heat 1 tbs oil over medium high heat. Add beef and cook 7-9 min until browned. Transfer to plate and set aside.

Heat remaining 1 tbs oil and add carrots, celery, garlic and onion. Cook 2-3 min or until crisp tender. Stir in remaining ingredients except tomatoes and heat to boiling. Reduce heat, cover, and cook 20-25 min until potatoes are tender. Add the tomatoes and if you like, 3/4 c instant barley. Cover and cook for 10 min. Serves 6.