March24 , 2023

    Corn and Cauliflower Soup


    5 Organizations in FL Honored as Certified Best Christian Workplaces

    Five organizations in Florida were named as Certified Best Christian Workplaces in the first half of 2022.

    Christians Denounce Greene’s Call for Christian Nationalism

    Thousands of Christians in the US signed a petition denouncing a lawmaker's call for Christian nationalism.

    Christian Groups Condemn Same-Sex Marriage Bill

    More than 80 Christian groups in the US condemned the bill legalizing same-sex marriage. In a letter signed by 83 faith-based groups, it called the Senate to oppose the said bill which they claim is an attack on people of faith.

    Ukrainian Kids Attend Bible Camps in Hungary

    Ukrainian refugee children have enjoyed Bible camp despite being away from their homeland.

    Bible Distribution Grew Despite Pandemic

    The United Bible Societies (UBS) announced that around 32.6 million copies of the Bible were distributed in 2021, a 5.5% increase compared to the previous year.


    Potato soup is a recipe I remember my mom making often. I’m sure it was one of those things that was cheap and could expand to feed a lot of people. We always ate it with saltines crunched up in it, but now my family takes it to a new level with the addition of corn and cauliflower. I use the cauliflower in place of some of the potatoes, bulking it up with zero Smart Points (Weight Watchers) ingredients to give a satisfying bowl of soup with lower Smart Points impact. For those of you who are not WWs, don’t worry. This recipe is delicious and sure to please the whole family. Serve it with a bit of cheddar cheese, a few bacon crumbles, and some sliced green onions.

    Corn and Cauliflower Chowder

    • 1 tablespoon vegetable oil
    • 1 large onion, diced
    • 2 stalks celery, sliced
    • 1 tablespoon celery seed
    • 1½ pound potatoes, peeled and cubed
    • 2-3 cups cauliflower florets, cut about the same size as potato cubes
    • 4 cups chicken broth or water
    • 1 15.5-ounce can sweet corn or 1 ½ cups frozen
    • 1 12-ounce can evaporated milk, I use fat-free
    • 2 tablespoons all-purpose flour
    • Salt and pepper, to your liking

    Toppings: use your imagination

    • Bacon Bits
    • Green onions
    • Cheddar cheese
    • French-fried onions
    • Sour cream
    • Crackers
    1. Heat oil in soup pot.
    2. Add onions and celery. Sauté until soft.
    3. Add celery seed. Cook one minute.
    4. Add potatoes, cauliflower, and stock. Bring to simmer and cook for 30 minutes or until vegetables are soft.
    5. Use a potato masher to partially break up potatoes and cauliflower. This is a preference thing. You choose the amount. I like my soup semi-chunky.
    6. Add corn and heat through.
    7. Whisk flour into evaporated milk until smooth. Add to soup mixture and heat until thickened. Do not boil.

    Note: This recipe is a great place to start but you can change the ingredients to meet your taste needs. For instance, replace evaporated milk with half and half or cream. Add other vegetables or seasonings. I’m thinking about adding a little chopped red bell pepper next time or even some cooked chicken. Fish or clams could work as well. Let me know what you try.

    WW Smart Points 5 per 1½ cups

    What keeps me motivated is not the food itself but the bonds and memories food represents.

    Michael Chiarello