Sunday, May 22, 2016

Recipe #333: Chicken Succotash

I have a new favorite cook book, The New Soup Bible by Anne Sheasby.  Here's a recipe from that book.  Fantastic, full of flavor.  I made minor changes like using frozen corn instead of cobs.


3c chicken stock (I may have added more, but I don't remember)
4 boneless, skinless chicken breasts
1/4c butter
2 onions, chopped
4oz chopped bacon (I probably used more.... I mean, it's bacon, right?)
1/4c flour
4 cobs corn (or frozen equivalent)
1 1/4c milk
14oz can lima (butter) beans, drained
3 tbsp shopped fresh parsley
salt and pepper, to taste


Bring the chicken stock to boil in a large pan.  Add the chicken and bring back to a boil.  Reduce heat and cook 12-15 minutes.  Remove with a slotted spoon and set aside to cool.  Reserve the stock.

Melt the butter in a pan.  Add the onions and cook 4-5 minutes until softened but not brown.

Add the bacon and cook for 5-6 minutes, until beginning to brown.  Sprinkle in the flour and cook for one minute, stirring continuously.

Gradually stir in the hot stock and bring to a boil, stirring until thickened.  Remove from heat.

Add the corn and half the milk.  Cook for 12-15 minutes until corn is tender.

Cut the chicken into bite-size pieces and stir into the soup.  Stir in the beans and remaining milk.  Cook for another five minutes.  Stir in parsley and season with salt and pepper.

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