FAST TIMES IN THE KITCHEN (AND ABSTINENCE DAYS)

Just when you thought you were going to get to read a really hot article, you find it is about fast and abstinence and food. Well, since you are already here, you might as well read this. You will find a wonderfully hearty hot soup for the dinner meal during days when meatless meals are part of the Lenten Season, or just because you like it.

We do not usually eat canned soups because the levels of fat and salt are too high for my family. We read the back panels for information before deciding to buy.

For instance, the soup that I do use, Progresso Traditional New England Clam Chowder, 18.5 oz. notes that a one cup serving is 190 calories, 10g fat, 2.5g saturated fat and 880mg sodium served as is out of the can. Fortunately, this soup works very well combined with other ingredients that reduce the fat and sodium per serving. The following recipe is a little expensive to make, but you are worth it. It is a hearty and very satisfying main dish.

This recipe will make 6 nice sized servings. Crusty French or Italian bread (wrap in foil and heat), a favorite salad and some canned fruit make easy accompaniments.

4 stalks celery – peeled, halved lengthwise and cut into 1/8 inch slices.
5 Medium Potatoes - Peel about 5 medium potatoes (about 4-1/2 inches long and 1-1/2 inches high) more if your potatoes are smaller or you want to make the soup very thick. Cut into quarters, then slice into approximately 3/8 inch slices.
3 cups water
1/4 teaspoon or so of fresh ground pepper
1/2 teaspoon of onion powder (no salt),
1 teaspoon of dried parsley
1 lb. shrimp – peeled, de-veined and rinsed. (Keep whole, 31-40 count per pound)
Optional additions: Cooked sliced carrots, sliced mushrooms, fresh onion, frozen corn
3/4 cup 2% milk
1 tablespoon sweet butter
One can Progresso Traditional New England Clam Chowder, 18.5 oz

Prepare celery first. Place sliced celery in 3 cups of gently boiling water. Keep the lid on the pot. Cook celery for 10 to 12 minutes until it starts to become tender. Add the onion powder, parsley and fresh ground pepper. Add potatoes. Cooking time will take about another 20 minutes. Test at this point.

Mash some of the potatoes into the liquid to thicken it. Keep entire mixture at a gentle boil. Add shrimp, stir into the potato/celery mixture to cook for about 5 minutes after mixture regains enough temperature to return to the gentle boil.

With the mixture still slightly bubbling, stir in the can of soup, sweet butter and 2% milk. Heat until mixture just begins to boil. Taste test to see if you need some additional onion powder and more pepper.

If this mixture is not thick enough, try mashing a little more of the potato and stir.
Soup has kept well refrigerated for two days after the day you make it, assuming it lasts that long. Do not let soup boil when reheating.