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Chicken Corn Chowder

19 Jan

2 TBSP vegetable oil

1 large onion, finely minced

2 cups chicken broth

2-1/2 pounds Yukon Gold potatoes, peeled and diced

2 cups whole kernel corn

1 cup heavy cream

2 cups cooked chicken, diced

Salt and pepper to taste

In a heavy skillet over medium heat, add oil. Saute onions until translucent. Place in a Dutch, add chicken broth and potatoes. Cook 8 minutes and add corn. Cook for 6 minutes or until potatoes are soft. Add heavy cream; reduce heat to simmer; add salt and pepper to taste. Simmer until heated well, add chicken. Stir well. Serve hot.

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Southern Cole Slaw

16 Jan

1/2 cup sugar

1/2 cup mayonnaise

1/4 cup milk

1/4 cup buttermilk

2-1/2 TBSP lemon juice

1-1/2 tsp white vinegar

1/2 tsp salt

1/8 tsp pepper

1 medium head green cabbage, shredded

1 carrot, grated

Whisk together first 8 ingredients in a large bowl; add vegetables, toss well. Cover and chill 2 hours.

 

Serves 8 to 10

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