Soup two, nuts?
These days I don’t feel inspired to come up with fancy lunches. Part of it is the prices and selection at the grocery stores, and part of it is my lack of sleep I’m sure.
But an even bigger part is likely the weather. This time of year, don’t you just want to curl up with a warm blanket and a big bowl of stew, chili, or good soup and read a book?
Last night I made a pot of chicken corn chowder. Honestly its easy enough for anyone to try if you have a slow cooker. Dice up 2 stalks of celery, 1 large carrot, half an onion, and a can of potatoes (I was out of fresh one). Cook and dice a large chicken breast along with the veggies. Add a can of kernel corn or frozen corn, then the diced food, a can of creamed corn, and a can of either cream of musroom soup or cream of chicken soup. Add any water that is in the cans as well. You may want to add water to top it up in the slow cooker, as well as spices to taste. Then put the lid on, turn it on low, and wait for a few hours. Everything in there is safe to eat any time, but the more it cooks the more the flavors will mellow together and taste better. To make it richer you can add some butter to the mix.
I’m looking forward to curling up with that tasty soup tonight!