- 1/4 cup flour (to make gluten-free use 2 tbsp cornstarch instead)
- 2 cups water
- 4 cups fat free milk
- 1 large celery stalk, chopped
- 1/2 medium chopped onion
- 8 oz sliced baby portabella mushrooms
- 2 chicken bouillons
- fresh ground pepper
- pinch of thyme
- 10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn)
- 2 potatoes, peeled and cubed small
- 16 oz cooked chicken breast, diced small
Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.
Pour remaining water and milk into a large pot and slowly bring to a boil. Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes.Remove lid, add potatoes and cook until soft, about 5 minutes. Add chicken, and slowlywhisk in slurry, stirring well as you add. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.
4 thick slices of bacon (4 ounces), cut crosswise 1/2 inch thick
1 pound Yukon gold potatoes, peeled and cut into 1/2-inch dice
2 red bell peppers, cut into 1/2-inch dice, although I made mine smaller
6 large or 8 medium ears of corn, kernels removed (I used 8 large and it was a massive salad)
1 medium red onion, thinly sliced
1/4 cup cider vinegar
Salt and crushed red pepper to taste
Cook bacon: In a large frying pan, cook the bacon over moderately low heat, stirring a few times, until it is crisp, about 5 to 10 minutes. Using a slotted spoon, transfer the bacon to paper towels and let drain.
Fry potatoes, peppers and corn: Pour off all but 3 tablespoons of the bacon fat in the skillet. Add the potatoes and cook over moderately high heat until they start to brown, about about 3 to 6 minutes. Stir and cook for about 2 minutes longer, until almost tender; they’ll finish cooking with the other vegetables. Add the diced red peppers and cook, stirring occasionally, until the potatoes and peppers are tender, about 5 minutes. Add the corn kernels and cook, stirring, until heated through but still crisp, about 3 minutes.
Used chicken instead. Added sugar. Used broccoli instead of snap peas.
- 2 cups fresh corn kernels (cut from 3 medium ears) or one 10-ounce package frozen, thawed, drained
- 2 tablespoons olive oil
- 2 red bell peppers, chopped
- 1/2 cup chopped onion
- 1 garlic clove, chopped
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon chili powder
I swapped the cilantro/chili powder for more garlic & onion, used butter instead of olive oil.