So, the kids have been tasked with making a soup for lunch each Saturday. Here is this week’s recipe.

Chicken Corn Chowder:

This meal works best with leftover, cooked chicken.

2 hours before meal time cook 1 pound of great northern beans with 1 tsp salt, 5 cups of water, 8 homemade chicken bullion cubes (5 cups of home canned, or store bought broth would work too) on High Pressure for 38 minutes. Quick release when done. Then add….

3-4 peeled, chopped carrots

3-4 ribs of celery, diced

1 cup diced onion

5 cloves of garlic, diced

1 cup frozen corn

½ cup frozen peas

1 tsp salt

4 shakes of black pepper

Dash of Cayenne pepper

Add 2-4 cups of water depending on how “soupy” you want your soup.

Cook High Pressure for 4 minutes. Quick Release.

Stir in chopped, cooked chicken and ½ cup heavy cream.

You could also add other optional vegetables like chopped kale, chard, or spinach.