January is National Soup Month; Corn and Tomato Chowder recipe

January is National Soup Month. We all love soup; in fact how could we not love soup since we’ve all been raised eating it. Every country in the world has soup recipes and family traditions from long ago. In fact it’s no surprise that soup is probably the oldest form of food right up there with bread.

History tells us that soup was first known as “sop,” which was a piece of bread served with some type of liquid broth.  People use to pour sop over a piece of bread or over broken off chunks of bread in a platter allowing it to soak up all the broth and then they would eat it.

As time went by sop was placed in deeper bowls and the liquid became the focal point instead of the bread as it once was. “Sop” soon became “Soup” and the bread was then dipped in soup or thick stew. In modern day the word sop is a definition of sopping up food.

A soup is characterized by meat and or vegetables cooked together in stock, water, or some other kind of a liquid. There are hot soups, cold soups, and even dessert soups. Traditionally, there are two classifications of soup: clear and thick. Clear soups consist of things like bouillon and consommés, whereas thick soups include bisques, chowder, and cream soups. Then there are stews, which are similar, but stews tend to be thicker.

The healthiest way to make soup is to skip the canned foods and start from scratch with fresh ingredients.  By using fresh ingredients such as vegetables, beans and lean meats, soups offer a one-dish meal that is packed with nutrition. Soups are a great winter pick-me-up for your family that will help you maintain a healthy diet and realize your health and wellness goals.

Eating healthy soups is one way to “Get Fit” in 2013.  Get Fit Logan County comprised of various county agencies and businesses is promoting health and wellness. Our goal is to make Logan County the healthiest county in the state by changing policies and the environment in which we live in.

We hope you and your family will make healthy living a priority in 2013.  Enjoy this recipe for Corn and Tomato Chowder on a cold January day.

Corn and Tomato Chowder

2 teaspoon(s) olive oil

1 medium (8- to 10-ounce) green pepper, chopped

1 medium (6- to 8-ounce) onion, chopped

1 teaspoon(s) salt-free Cajun seasoning

1 can(s) (14 1/2-ounce) diced tomatoes with green chiles

1 can(s) (14- to 14 1/2-ounce) fat-free chicken broth

1 cup(s) water

1 can(s) (15 1/4-ounce) whole-kernel corn, drained

2 cup(s) chopped leftover cooked turkey r roasted chicken-breast pieces

1/4 cup(s) heavy or whipping cream (substitute low-fat milk)

In 4-quart saucepan, heat oil over medium heat. Add pepper and onion and cook, covered, 4 to 5 minutes or until tender, stirring occasionally. Add Cajun seasoning; cook 30 seconds, stirring. Add tomatoes with their juice, broth, and water; cover and heat to boiling over high heat.

Stir corn, turkey, and cream into broth mixture; heat through. Spoon chowder into 4 shallow soup bowls to serve.  Enjoy.

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Get Fit Logan County, a subcommittee of the Logan County Partnership, is a Communities of Excellence in Nutrition and Fitness grantee of the Oklahoma Tobacco Settlement Endowment Trust serving Logan County working with schools, communities, workplaces and businesses to implement effective policies and programs that promote opportunities for healthy eating and physical activity. Get Fit Logan County meets the 3^rd Friday of every month.

The Oklahoma Cooperative Extension Service- Logan County offers its programs to all eligible persons regardless of race, color, national origin, religion, gender, age, disability, or status as a veteran, and is an equal opportunity employer.