[Qiviut]

Hey Pete, thanks for the recipe. When I have fresh thyme in the garden (hopefully later this year), I will have to give this a try. I love thyme!

The soups I made for last night’s Lenten dinner were a success. The Chicken Corn Chowder started at 4.5 quarts with 1.5 left over. The Split Pea With Ham went from 3 quarts to 1.5 remaining. There were 3 other soups & a smaller crowd than usual so I was glad quite a bit of my soups ‘disappeared ‘. I don’t mind the leftovers - bought a 12-jar box of wide-mouth quart canning jars to use for storing/freezing soup & they work well.

[Pete from Shawnee Mission]

"The Chicken Corn Chowder started at 4.5 quarts with 1.5 left over. The Split Pea With Ham went from 3 quarts to 1.5 remaining."

Both good soups for a lenten Dinner! (I made Chicken Corn Chowder yesterday for lunch but it was Progresso. (Made and added squash dumplings.))