It doesn’t get much easier than this simple soup for a family supper.
Chicken Soup
Ingredients
- ½ large onion (finely chopped)
- 1 clove garlic
- ¼ cup unsalted butter
- 2 cups cooked chicken breast
- 2 cups chicken broth
- 1 (12-ounce) package processed cheese product (cubed)
- 2 (10.5-ounce) cans cream of chicken soup
- 1 (16-ounce) bag frozen whole kernel corn
- 1 (14.25-ounce) can cream-style corn
- 1 (10-ounce) can diced tomatoes with green chiles
Instructions
- In a large pot, cook onion, garlic, and butter over medium heat until vegetables are tender.
- Add remaining ingredients. Cook for 30 minutes, stirring frequently.
Lacy Cornbread
Ingredients
- 1 cup fine stone-ground white cornmeal
- 1¼ cups water
- 1 teaspoon salt
- Vegetable oil
Instructions
- Stir cornmeal, 1¼ cups water, and salt until you have the consistency of thin buttermilk.
- In a cast-iron skillet, pour oil to ½-inch deep, and heat over medium-high heat.
- Drop batter by tablespoonfuls into middle of skillet. Brown on one side. Flip and brown on the other side. It’s best to cook these one at a time so you don’t overcrowd the skillet.
Notes
Remember, the first one is the practice one. It’s worth your effort because it is delicious. Kind of like potato chips, you can’t eat just one!
If the cornbread comes all apart when gently putting it in the oil, that means the batter is too thin, so add a little more cornmeal. If it will not spread out, that means the batter needs more water. The cornbread should be very thin and flat with little round holes in it.
If the cornbread comes all apart when gently putting it in the oil, that means the batter is too thin, so add a little more cornmeal. If it will not spread out, that means the batter needs more water. The cornbread should be very thin and flat with little round holes in it.
