RECIPE: REC: Chicken Corn Soup with CI Tall & Fluffy Biscuits -- cold weather... this is one of our faves

RECIPE:
Rec. Crockpot...Slowcooker Decadent Chocolate Delight

Slow Cooker Decadent Chocolate Delight

1 pkg. chocolate cake mix
1 pkg. chocolate flavor instant pudding and pie filling mix (4 serving size)
8 oz. sour cream
1 cup chocolate chips
1 cup water
4 eggs
3/4 cup vegetable oil

Lightly grease inside of slow cooker. Combine all ingredients in large bowl. Pour into slow cooker. Cover and cook on low for 6 to 8 hours or on high 3 to 4 hours. Serve hot or warm with ice cream. Serves 12

 
Thanks cheezz! That would be such a lifesaver over the next month

when my life is going to be in whirlwind mode. Thanks for testing it and letting me know, much appreciated.

 
cheezz - I made this (lactose free version) and it was fab!!!

I used two cans of chicken broth and none of the milk or half and half. I pureed some of the soup mixture to thicken it, since I didn't have the dairy, and we didn't miss it at all!

I took your advice and used only 4 tablespoons of flour.

I had some boneless, skinless chicken breasts that I had to use, so I changed the procedure a little. Here's my adaptation:

2 tablespoons butter
1/2 small onion, finely chopped
4 stalks celery, finely chopped
4 tablespoons all-purpose flour

2 cans chicken broth
2 boneless skinless chicken breasts

1 14 oz can creamed corn
2 tablespoons carrot, shredded
1 tablespoon parsley, finely minced
1/4 rounded teaspoon grated nutmeg
1/8 teaspoon black pepper

In a 3qt soup pot, cook the butter, onion, and celery over medium heat for 3 minutes. Stir in the flour, and cook 5 to 6 minutes longer, or until the mixture is golden.

Remove the mixture to a heatproof bowl; set aside.

Pour the chicken broth into the empty pot, and bring to a bare simmer. Add the chicken breasts and poach, covered, until chicken is just cooked, about 10 minutes. Remove chicken to a cutting board and shred.

Ladle some of the hot broth to the veggie/flour mixture, and whisk until smooth. Then pour the mixture back into the pot, along with the rest of the ingredients and mix until smooth.

Ladle about 1 cup of the soup mixture into the empty corn can, and puree with an immersion blender (to be used for thickening the soup).

Pour the pureed mixture back into the pot, along with the chicken, and then lower heat and simmer for three minutes.

Loved, loved, loved it! I really missed corn chowder, but now I can have it again!

Thanks!

 
I made this for dinner last night too, and loved it!

I stuck to the recipe as given, but added a little chopped up Canandian bacon to the vegetable mixture and sauted it along with the flour. I didn't have cooked chicken, so I sliced a boneless skinless chicken breast and sauteed with the flour mixture toward the end. Then added the remaining ingredients. I thought the flavor was fabulous. Next time though, I will used cooked chicken shredded, I had some pieces that ended up too large, for my taste. It was so easy. The soup was done from start to finish in about 30 minutes...perfect for a hectic night.
I think it should be in the tried and true!

 
And I'm making it with some leftover turkey. Will add some potatoes to stretch it for the guys at

work.

 
Nope - trying to control carbs... but I'm not consistant, so maybe I'll buy one next time

they have them and eat half! :eek:)

 
You must log in or register to reply here.
Back
Top