Potato Chowder and Cherry Crumb Cobbler!

Potato Chowder
This was originally an authentic, traditional fish chowder recipe from the Canadian maritimes.  My family spiced it up a bit.  Then when I got married, my husband was not big on seafood, so I started leaving out the fish.  Less protein but even easier and cheaper to make than it already was!  And I'll put it this way: he wasn't big on soup, either, but there are never any leftovers when I make this ;)

Ingredients:
2 medium potatoes
1 vidalia onion
1 can evaporated milk
1 cup milk
2 cups chicken broth
garlic, salt, and tobasco sauce to taste

Directions:
Chop potatoes (pieces small enough to eat in a soup spoon) and sautee in butter in a large skillet.  While potatoes are cooking, chop onion (going back to stir potatoes from time to time) and add to potatoes.  Continue cooking until potatoes are soft - but not too soft as they will continue to cook a little while in the soup - and onions are translucent.  Sprinkle with garlic as you stir, or add in fresh garlic after the onions.

Meanwhile, pour milk, canned milk, and broth into a large soup pot.  Add potatoes and onions once they are cooked, and heat all ingredients together.  Add more garlic, plus salt and Tobasco (did I mention I am a "liberal seasoner?")  Serve.

Makes around 6 cups and it's better the 2nd day if it makes it that long!

Per 1-cup serving: 206 calories, 7.5g fat, 23.5g carbohydrates, 2g fiber, 11.8g protein.

p.s. If you want to add fish, it's easy to do.  The traditional fish is haddock but pollock is usually easier to find and will substitute just fine.  You cut the fish into chunks, and right after you add the potatoes and onions to the liquid, you add the fish too.  Just be sure to cook the soup for at least 10-15 minutes on medium-high or higher heat before serving so that the fish is done.


Cherry Crumb Cobbler

Ingredients:
1 540mL (18oz) can cherry pie filling
1/2 cup dry quick-cooking oats
1/2 cup sugar
1/4 cup flour
2 tbsp margarine, melted

Directions: Grease a 2-qt baking pan (I use margarine to do this).  Pour in cherry filling.  In a separate dish, combine remaining ingredients and stir until crumbly.  Sprinkle this on top of cherry filling and bake at 325 for 20-25 minutes.  Makes 6 servings.

Per serving: 268 calories, 8.1g fat, 47g carbohydrates, 1.3g fiber, 2g protein.


You can see I'm not exactly on a health-food kick this week but it still fits within my goal ranges and it's very satisfying and yummy food.  If you try it out, let me know what you think!