THICK and creamy, this soup is chock full of rich, cheese flavor. I came home with this recipe after an exchange at my church several years ago and I have shared it with many. I hope you enjoy it as much as we do.
Our home economists combined ready-made turkey meatballs with fresh and frozen vegetables to come up with this nicely seasoned soup. Small families can enjoy half now and freeze the rest for later. But bigger families may want to double the recipe, so there’s plenty leftover for a second meal. Sprinkle servings with Parmesan cheese just before serving.
This is a hearty soup widely served here, especially at the many restaurants specializing in Basque cuisine. It's a nice way to use the abundant vegetables that are available this time of year. Give it a try this harvest season.
This salmon chowder recipe came about as a way to use up odds and ends in my fridge. I thought other readers might enjoy a recipe that began as an experiment but became a mainstay for me. —Liv Vors, Peterborough, Ontario
I'VE ENJOYED this soup for years because it tastes good, is simple to make and doesn't leave a lot of leftovers.
When there's a chill in the air, a steaming bowl of this savory soup is welcome.
-Mavis Diment, Marcus, Iowa
Hannah Barringer of Loudon, Tennessee suggests serving this delicious and satisfying recipe with corn chips, cheese, sour cream, and a small salad. “To save time, purchase vegetables that have already been diced,” she adds.