Tag Archives: Corn

Chicken and Vegetable Soup


In preparation of moving, I’ve been trying to use up all our food.  We only have a small cooler, so I needed to tackle the fridge and freezer.  I decided to make soup and just throw everything in.  The freezer is practically empty now!  This Chicken and Vegetable Soup turned out great and it is super healthy since it’s packed with tons of veggies.  Yum!  Enjoy!


2 Tablespoons Olive Oil
1 Onion, chopped
2 1/2 lbs Chicken Breasts, cut into 1 inch pieces
1 Inch Ginger, peeled & finely grated
1 Bulb Garlic, peeled & finely grated
6 Carrots, peeled & chopped
4 Cups Chopped Celery
2 Quarts Chicken Broth
2 Cups Frozen Corn
1 Cup Frozen Peas
1 Cup Tuscan Kale, chopped
1 Cup Frozen Chopped Spinach
2 Cups Cooked Brown Rice
2 Tablespoons Liquid Aminos (or soy sauce)
Salt and Pepper, to taste


Heat olive oil in a large soup pot over medium high heat.  Add onion and cook until softened, 2-3 minutes.  Add chicken pieces, cooking until no longer pink, 6-8 minutes.

Add ginger, garlic, carrots and celery.  Cook until veggies are tender, 5-7 minutes.

Stir in broth, corn, peas, kale, spinach, brown rice, and liquid aminos.  Bring to a bubble, reduce heat a simmer an additional 5-10 minutes.  Season to taste with salt and pepper.


Yield: 1 Large Pot of Soup – About 8-10 servings or more

Slow Cooked Taco Soup


I love my slow cooker!  It makes it so easy to make dinner on busy days, weekdays, when you have guests or really just any day of the week.  I always use slow cooker liners to make for an easy clean up.  This recipe comes from A Year Of Slow Cooking.


1 lb Ground Turkey or Beef
1 Packet Taco Seasoning (McCormick)
1 Packet Ranch Dressing Mix (or homemade – see below)
2 (15 oz) Cans Kindey Beans, drained and rinsed
2 (15oz) Cans Pinto Beans, drained and rinsed
2 (15oz) Cans Corn (or about 2 cups frozen corn + a little water)
1 (28oz) Can Diced Tomatoes
1 (15 oz) Can Tomatoes with Green Chiles

Toppings: Shredded Cheddar Cheese and Sour Cream


Brown the ground turkey or beef and place in the slow cooker.  Sprinkle with the seasoning packets.  Add the beans, corn and tomatoes.  Stir to combine.

Cover and cook on low 8-10 hours (or high for 4-5 hours).

Serve with cheese and sour cream on top

Serves: 6


Homemade Ranch Dressing Mix
1 Tablespoon Dried Parsley
1 teaspoon Dried Dill Weed
1 teaspoon Onion Powder
1 teaspoon Dried Minced Onion
1 teaspoon Kosher Salt
1/2 teaspoon Garlic Powder
1/4 teaspoon Ground Black Pepper


Combine all ingredients together in a small bowl.


Corny Cornbread

This cornbread recipe is from the Mexican Pizza recipe I posted a few months ago, just without anything on top of it.  It’s a great way to stretch a buck and add an extra veggie to your dinner.

2 Boxes Corn Muffin Mix (8.5oz each), Jiffy brand is my favorite
2 Eggs
4 Tablespoons Melted Butter
1½ Cups Milk
1 Cup Frozen Corn Kernels
Extra-Virgin Olive Oil Or Canola oil for greasing the pan

Preheat oven to 400°F.  Grease a 12 inch non-stick pan with the oil.  Make sure your pan has an oven proof handle or wrap it a couple times with foil.

Mix together the corn muffin mix, eggs, butter, milk and corn kernels in a large bowl.  Pour into the prepared pan and bake until browned on top, about 20-25 minutes.

This could also be made in a casserole dish, although the cooking time may need to be adjusted.

Serves: 6

BBQ Chicken Pot Pie

Aren’t pot pies great??  YUM!  Especially when they are topped with corn bread.  I made this for our Tuesday Bible study group and we ate the whole thing!

2 Tbsp Extra-Virgin Olive Oil
1 ½ lbs boneless, skinless chicken breasts, cut into bite sized pieces
1 onion, chopped
1 bell pepper, chopped
2 cups fresh or frozen corn kernels
4 oz mushrooms, sliced
1 ½ cups BBQ sauce
2 boxes Jiffy brand cornbread mix
2 eggs
2/3 cup milk
1 cup cheddar cheese

Preheat oven to 375°F

Heat the olive oil in a large skillet over medium-high heat.  Add the chicken and cook until browned, about 5-7 minutes.  Add onion, bell pepper, corn and mushrooms, cook for about 5 minutes to soften.

While the veggies are cooking, prepare the cornbread batter by mixing together the cornbread mix, eggs, milk and cheese in a bowl.

Stir the BBQ sauce into the chicken and veggies.  Pour this mixture into a 9×13 inch casserole dish and top with the cornbread batter.

Cover the top completely with the cornbread batter and bake until the top is golden brown and the filling is bubbling, about 25-30 minutes.

Let sit for at least 5 minutes before serving.

Chicken Corn Chowder with Bacon

I think I had about 10 ears of corn in the fridge, so I just had to do something with it.  I used chicken from my Whole Chicken in the Crock Pot.  This was very quick and easy to make.  This only used 4 ears of corn, so look forward to more corn recipes very soon.

4 slices bacon
4 cups fresh or frozen corn (about 4 ears of corn)
1 red bell pepper, chopped
¼ cup flour
2 cups chicken stock
½ cup milk
2 ½ cups shredded cooked chicken
¼ tsp crushed red pepper flakes
salt & pepper

In a large pot, cook the bacon over medium-high heat until crispy.  Remove bacon to a paper towel lined plate and reserve.

Leave the bacon drippings in the pot and add the corn and bell pepper.  Cook until they begin to soften, about 5 minutes.

Stir in the flour and cook for 1 minute.  Add chicken stock and milk and bring to a boil.  Stir in the shredded chicken, crushed red pepper and season with salt and pepper.  Reduce heat to medium-low and simmer for 10 minutes.

Serve with the crispy bacon on top.

Chicken Pot Pie

This chicken pot pie is a great use for shredded chicken from the “Whole Chicken in the Crock Pot“.  Although this turned out really good, I think I will double the amount of filling for next time.

2 Tbsp Extra-Virgin Olive Oil
1 onion, chopped
3 carrots, chopped
3 ribs celery, chopped
2 cloves garlic, grated
salt & pepper
2 Tbsp butter
2 Tbsp flour
2 cups chicken stock
1 Tbsp dried parsley
2 cups shredded cooked chicken
1 cup frozen peas
1 cup frozen corn
1 box (contains 2 pie crusts) refrigerated pie crust

Preheat oven to 400°F.

In a large skillet, heat the olive oil over medium-high heat.  Add the onion, carrots, celery, garlic and season with salt and pepper.  Cook until the veggies are tender, about 5-7 minutes.

While the veggies are cooking, prepare the gravy.  Melt the butter in a large sauce pan over medium-high heat.  Whisk in the flour and cook for 1 minute.  Whisk in the chicken stock and bring to a bubble.  Stir in the dried parsley and season with salt and pepper.  Reduce heat and simmer until thickened, about 5 minutes.

To the skillet with the veggies, stir in the shredded chicken, peas and carrots.  Remove from heat.

Combine the chicken and veggie mixture with the gravy in a casserole dish.

Top with the pie crusts.  You will need to cut the pie crusts to make them fit.  Bake until the inside is bubbly and the top is golden brown, about 25-30 minutes.