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.