Saturday, December 19, 2015
Chicken Corn Chowder
Recipe and photo by Lois
No actual recipe was used, but this is what went into the pot:
1 qt. rich bone broth (frozen earlier)
1 qt. water
2 cooked chicken breasts, finely chopped in food processor
5 medium to large potatoes, chopped
1 # bag frozen onions and peppers (or fresh)
1 # bag frozen corn (or fresh)
1 can cream soup (I used frozen GF artichoke cream soup
powdered beef bouillon from a health food store
sea salt (I use Real Salt)
Cook until vegetables are tender. I made enough for a couple meals and it was actually even better the second time around, after the flavors intermingled with one another a while longer.
Note: I keep herbs from our garden in the freezer that would have given added color, nutrition, and flavor. Next time!