eat; add in chicken; cook/stir until the chicken has turned white
br>Add 4 cups of chicken stock, bay leaf, parsley, sage
dd oil, onion, garlic and chicken. Saute 3 minutes.
Stir
In a medium saucepan, melt the butter over medium heat.
Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
Add the corn, potato, broth, cream, cayenne, salt, and black pepper to taste.
Bring the soup to a boil.
Decrease heat to a simmer and cook until the potato is tender, about 10 minutes.
Serve in pretty shallow bowls garnished with the chives.
celery, parsley and Swanson(R) Chicken Broth in a large saucepan
In a large soup pot, melt butter.
Add garlic, onions, pepper, celery and cook until soft.
Add potatoes, broth, and seasonings.
Stir, cover, and simmer 15 minutes.
Add frozen corn, creamed corn, and cream.
Simmer for 30 minutes, or until potatoes are tender.
Add bacon (if used), and a little milk if chowder is too thick.
Re-season, if needed.
ilk. Add broth, potatoes and corn; bring to a boil. Reduce
Heat margarine in saucepan until melted.
Stir in onion and cook until tender.
Stir in package potatoes with sauce mix, water and milk.
Heat to boiling, stir frequently.
Reduce heat, cover and simmer, stirring frequently, until potatoes are tender (20 to 25 minutes).
Stir in corn with liquid, salt, pepper and red pepper sauce.
Simmer, uncovered, for 5 minutes more.
Recipe can be doubled, just as good the next day reheated.
Pour the soup mix, milk and garlic powder into the crock pot and whisk together.
Add the chopped chicken breast and diced potatoes and stir to mix.
Cook for 8 hours on low setting of crock pot or 4 hours on high.
Serve with bread.
As a variation you can stir in a can of creamed corn towards the end of cooking time.
-quart Dutch oven combine potato, sweet pepper, garlic, and black
NOTE: THIS RECIPE REQUIRES A TOTAL OF
Stir cream-style corn, potato soup, and water together in a saucepan over medium heat; add diced ham and green onion. Cook soup mixture, stirring occasionally, until completely hot, about 5 minutes. Remove soup from heat. Stir parsley through the soup; season with salt and black pepper.
rippings in pan.
Add chicken to pan. Sprinkle with salt
pper, wine, lemon juice and chicken base.
cook till mixture
Cook and debone chicken; cut into bite size pieces.
In large pan, cook potatoes, carrots and onion in chicken broth.
Add additional water if needed to cover vegetables.
When vegetables are tender, add seasoning, chicken, corn and chicken soup.
Simmer for 20 to 30 minutes until heated.
Serve with cornbread muffins.
large bowl with the chicken, corn, cheese and onion. Season to
Preheat broiler.
Combine enchilada sauce, shredded chicken, corn and cilantro. Spoon 2 tbsp chicken mixture onto each tortilla. Roll up and place, seam-side down, in a lightly greased baking dish. Sprinkle with cheese then broil for 3-4 mins, until cheese melts and enchiladas are warm.
Meanwhile, in a small bowl, combine chopped tomatoes, chopped avocado, green onions and lemon juice. Serve with enchiladas.
edium heat; cook and stir chicken in the hot oil until
rizzle the mixture over the potato salad and stir in lightly
ater if you omitted the chicken and are using the 3