American Made Yes

Half a clove of garlic (grated) & a dash of olive oil
 3 cups frozen peas
 1 tablespoon balsamic vinegar
 Salt and black pepper to taste
 Cream
Directions:
Heat the olive oil and gently fry the garlic in a saucepan. Add the stock and warm over medium heat. Add the peas; cook until tender. Transfer peas and stock to a blender [or blend in situ with a hand blender], and process until smooth, adding the balsamic vinegar toward the end.
Pour in a bowl, season with salt and black pepper, and pour a little cream on top.

Money Saving Healthful Fish Chowder. Ingredients 1 pound chowder mix diced. What is Chowder Mix? According to our fish expert, it is the small pieces accidentally separated from the fillets when the fish is being cleaned.

For 6 portions, you need 1 pound of chowder mix, or any white fish; 2 large potatoes, peeled and diced; 1 carrots, 2 stalks celery, diced; 4-6 slices smoked bacon, diced; 3 cloves of garlic, minced, one large onion, diced; 2 cups water, three cups whole milk, one tablespoon vegetable oil, 2 teaspoons coarse salt, 1/4 teaspoon each of ground allspice, coriander, and thyme, three cups of whole milk, pepper to taste. Optional, one pinch of crushed red pepper.

In a 3 quart saucepan, gently fry the cut up bacon. Remove when cooked. Pour off bacon fat, add the tablespoon of vegetable oil. Add diced onion, minced garlic and sauté gently until the onion is translucent. Add the celery, the spices, the bacon, 1/4 cup of the potato, and 2 cups of boiling water. Simmer uncovered for 20 minutes. Add the remainder of the diced potato, the cut up fish and 3 cups of whole milk. Simmer for 10 to 12 minutes until potato is tender. Optional: sprinkle lightly with chopped parsley. Serve with crusty bread.

Leftover soup keeps well and even tastes better, according to some people, the second day. So you can make ahead and store in fridge right in the saucepan.