Kate likes the stew. Rachel doesn't. But I'm sure to most parents out there, this is a common problem around dinner time. When all the stars are aligned, and both girls have napped during the day, they will both eat the 'stuff', not the soup part!
It is really easy to make. It takes about 45 min from 'fridge to table.
Here's the recipe:
Potato, Corn, Leek and Chicken Chowder
Ingredients
2 tablespoons butter
1 tablespoon olive oil
1 1/2 cups coarsely chopped leek (about 1 large)
1/2 cup finely chopped celery
1/2 cup finely chopped red bell pepper
2 cups whole milk
3 tablespoons all-purpose flour
3 cups fat-free, less-sodium chicken broth
2 cups fresh corn kernels (about 4 ears) (or frozen or canned!)
2 pounds cubed peeled Yukon gold or red potato
1 pre-cooked BBQ chicken from the grocery store, meat removed and shredded or chopped.
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup finely chopped fresh parsley
3 tablespoons chopped fresh chives
Preparation
- Heat butter and oil in a large Dutch oven over medium heat.
- Add leek, celery, and bell pepper; cook 4 minutes or until vegetables are tender, stirring frequently.
- Combine milk and flour in a small bowl, stirring with a whisk.
- Slowly add milk mixture to pan, stirring constantly.
- Stir in broth, corn, potato, salt, and freshly ground black pepper; bring to a boil.
- Reduce heat, and simmer 20 minutes or until potato is tender.
- Add chicken and continue to simmer until warm through.
- Stir in parsley and chives.
Recipe courtesy of cookinglight.com
Enjoy!
Casey
