soup - Views From the Ville

I am a member of the Mom It Forward Blogger Network and this slow cooker minestrone recipe is sponsored by Cans Get You Cooking.

Does your pantry kind of look like a “cantry”? Ours definitely does. If you open our cupboard doors you’ll find them fully stocked with cans of vegetables, fruit, broth, stock, beans and more.

Growing up we always had canned and jarred foods on hand. The winters were unpredictable and a full “cantry” meant that even in the middle of a blizzard you could have a flavorful meal made with ingredients picked at the peak of ripeness, locking in their fresh taste. Even on a beautiful, sunny day canned foods are a great shortcut to getting dinner on the table.

Slow Cooker Minestrone Recipe - this minestrone is easy, and made even easier by cooking in the slow cooker! Filled with beans, veggies, and ground beef it's warm and filling.

One of our favorite meals to make using canned ingredients in a slow cooker minestrone I’ve been making for a few years now. It’s on a short list of recipes that my husband specifically requests over and over. I’m always happy to oblige because in addition to tasting amazing, it’s so easy to put together! Continue reading »

At least a couple of times per month, we make this corn chowder recipe. It took us a few times, with multiple tweaks, to get it just right, but now we consider it perfect. It’s also pretty quick and easy to throw together! It’s a little lighter in calories than most chowders and you really can’t notice a difference in taste.

Corn Chowder

4-6 strips bacon

1 sm onion, diced

3 stalks celery, diced

1 carton (32oz) reduced-sodium chicken broth

approx. 3 cups diced potatoes (fresh or canned)

2 cans creamed corn

1 can corn nibblets

2 cups 2% milk

1 packet country gravy mix

8 oz Velveeta, cubed

In a large stock pot, cook bacon until crisp. Remove; drain on paper towels.
Add onion and celery to the bacon drippings. Saute over medium heat about five minutes, or until they are translucent.
Pour in chicken broth and bring to a boil. Add the potatoes; return to a boil, then simmer over low heat 15-30 minutes, or until the potatoes are tender.
In a small bowl (or large measuring cup), whisk the gravy mix into the milk. Set aside.
Add both the creamed corn and corn nibblets; bring to a boil. Pour in milk mixture and return to a boil.
Reduce heat to medium; add in the cubed cheese a little at a time, stirring until each addition is completely melted.

Remove from heat. The longer the soup has to sit before serving, the more the flavors will meld. We usually try to wait 3-4 hours, but it’s delicious when served immediately, too. We like ours served with cornbread on the side and topped with crumbled bacon, shredded cheese, and sometimes croutons (if we’re not having cornbread).

What is your favorite soup?