Good morning blogging world. I have visited a few of you this morning and had to read several post since I spent time in books last week.
We here in Tennessee are beginning to have those wonderful cool mornings and nights. Some might say cold but I say WONDERFUL. I think 40-60 weather is just perfect. Do any of you know where this happen year round?
I will share a soup recipe today as this is the beginnings of soup weather. Mimi and I try to make soup either Wednesday or Thursday night. Most usually it happens on the later.
Creamy Chicken-Vegetable Chowder
Cook three chicken breast with onion, celery, marjoram, basil, thyme with enough water to cover the chicken about an inch or two. It depends on how much broth you wish to use. Remove the chicken and cool so it will be easy to chop into small pieces. Strain broth to use in the soup.
1- 10 oz can cream of potato soup undiluted
1-10 oz can cream of chicken soup undiluted
1-11 oz can of Mexican style corn, undiluted
1- 4 oz jar sliced mushrooms undiluted
1 1/2 cups of milk
1 cup of chicken broth or more if you like
1 4oz can chopped green chilies, do not drain
1/3 cup sliced green onions
1 1/2 cups shredded Cheddar cheese
Garnish with sliced green onions
Combine the chopped chicken and the other ingredients in a large dutch oven. Stirring well using medium heat until it is thoroughly heated. Remove from heat and stir in the cheese stirring until it melts. Serve immediately. Yields nine cups.
I will to apologize to those who tried the Hominy Casserole as I was not precise and state to drain the hominy. Please add this to your recipe.
The kitty justice is I will try to be more precise in future sharing.