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Beefless Vegan Stew

February 18, 2019 by Larisha Campbell 2 Comments

This vegan stew recipe will blow you away. Super hearty and filling and perfect for any cold day.  Even the biggest carnivore will love this chickpea vegan beef stew recipe! This recipe is Top 8 Allergen Friendly, including gluten free. 

When we first went vegan/plant based, there was a lot of confusion.  What in the world did we eat?  For many people considering a plant based eating lifestyle, that is used to eating mainstream “traditional” meals, the thought alone is daunting. Many people assume that people who live a lifestyle like this just eat platefuls of broccoli and bowls of strawberries. While that may sometimes be true, the truth of the matter is that people who eat vegan or plant based eat a lot of traditional meals with small dietary changes.  Take this beefless vegan stew for example.  It’s just as hearty and filling as any traditional beef stew recipes; however, it’s just made without the beef. Even carnivores will love this vegan hearty soup recipe.

What ingredients do you need to make this beefless vegan stew?

When making this chickpea stew recipe, you are going to 15 ingredients for it to all come together.  Many of these ingredients are vegetables in this beefless vegan stew recipe. The ingredients that you need are:

  • Chickpeas
  • Carrots
  • Yellow Onion
  • Garlic
  • Celery
  • Potatoes
  • Corn
  • Peas
  • Crushed Tomatoes
  • Tomato Paste
  • Rosemary
  • Bay Leaves
  • Coconut Aminos (Can sub soy sauce or tamari)
  • Liquid Smoke
  • Vegetable Stock
  • Salt and Pepper

These are the ingredients that will make you the perfect bowl of hearty beefless vegan stew.

How do you make beefless vegan stew?

In order to make this chickpea stew recipe, you will start by chopping up all our your vegetables. Once your vegetables are chopped, add all the ingredients into a crockpot except for the peas and corn. Cook on low for 7-8 hours or on high for 3-4 hours.  15 minutes before serving, stir in your corn and peas.  Remove bay leaves and then serve.

After you are finished, store any remaining beefless vegan stew in an air tight container. It will last in the fridge 5-7 days.

Can I make this beefless vegan stew not in a crockpot?

Maybe you don’t have a crockpot or you want to make this beefless stew recipe in a shorter amount of time.  While we highly recommend slow cooking to allow the flavors to really develop and come together, there’s no reason you can’t make this recipe on the stove.  Start by reducing the amount of liquid by 1 cup. In a large pot or dutch oven, place all the ingredients together and cook for 30-45 minutes on low.  Your potatoes and carrots should be fork tender.  If you have more time, you can continue to let it cook on low for more time.

What other recipes pair well with this beefless vegan stew?

While this vegan stew recipe is perfectly delicious all on it’s on, some people love having sandwiches or other sides with their soup. Here’s some delicious sides that we think would pair nicely with this beefless vegan stew recipe.

  • Sliced Vegan Bread (slice and spread with vegan butter)
  • Vegan Garlic Bread
  • Crunchy Kale Chips
  • Vegan Spinach Pesto Grilled Cheese
  • Fried Plantains
  • Vegan Tuna Salad Sandwich
  • Vegan Burgers
5 from 1 vote
Print
Beefless Vegan Stew
Prep Time
10 mins
Cook Time
8 hrs
Total Time
8 hrs 10 mins
 

This vegan stew recipe will blow you away. Super hearty and filling and perfect for any cold day.  Even the biggest carnivore will love this chickpea vegan beef stew recipe! This recipe is Top 8 Allergen Friendly, including gluten free. 

Course: Lunch, Main Course, Soup
Cuisine: American
Keyword: crockpot, soup, vegan
Servings: 16 servings
Calories: 339 kcal
Author: Larisha Campbell
Ingredients
  • 1 can chickpeas, drained (or 2 cups cooked chickpeas)
  • 28oz can crushed tomatoes
  • 1 quart low sodium vegetable stock
  • 2 tbsp tomato paste
  • 5 small potatoes, cubed
  • 4 large carrots, chopped
  • 1 medium yellow onion, diced
  • 5 cloves garlic, minced
  • 3 sticks celery, chopped
  • 1 tbsp fresh rosemary
  • 3 bay leaves
  • 1 tsp coconut aminos (can sub tamari or soy sauce)
  • 1 tsp liquid smoke
  • 1 can corn, drained
  • 1 cup fresh or frozen peas
  • salt and pepper, to taste
Instructions
  1. Chop all your vegetables. 

  2. Add all the ingredients, except the corn and peas to a crockpot. 

  3. Stir to combine. 

  4. Cook for 7-8 hours on low or 3-4 hours on high in your crockpot (*See instructions in post for cooking on stove).

  5. 15 minutes prior to serving, add in the corn and peas and stir to combine. 

  6. Turn off heat and discard the bay leaves. 

  7. Serve. 

  8. Store any leftovers in an airtight container for 5-7 days in fridge. 

Recipe Notes

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 

Nutrition Facts
Beefless Vegan Stew
Amount Per Serving (1 serving)
Calories 339 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 1314mg57%
Potassium 2571mg73%
Carbohydrates 74g25%
Fiber 18g75%
Sugar 36g40%
Protein 16g32%
Vitamin A 4885IU98%
Vitamin C 80.3mg97%
Calcium 289mg29%
Iron 11.9mg66%
* Percent Daily Values are based on a 2000 calorie diet.

Pin this beefless vegan stew recipe for later: 

Filed Under: Dinner, Home, Recipes Tagged With: crockpot, dinner, soup, vegan

Triple Threat Extra Cheesy Loaded Potato Soup

February 20, 2017 by Larisha Campbell 1 Comment

This blog post has been compensated by Borden® Cheese. All opinions are mine alone. #BordenCheeseLove #CollectiveBias #Ad

Triple Threat Extra Cheesy Load Potato Soup

Bacon.

Cheese.

Soup.

It’s the things comfort dreams are made of for many of us. Add in black forest ham and prosciutto and voila -Triple Threat Extra Cheesy Loaded Potato Soup.

I remember growing up when that soup was the one thing my mom gave us anytime we weren’t feeling well. While she stuck with canned soups mostly, I’ve realized that, for me, even just cooking homemade soup allows for me to be comforted.  The aroma that fills your home, the feeling you get knowing that you are filling the bellies of your family when it’s so cold outside, and of course, knowing that you are giving your littles the same feeling that your mom gave you. While I’m not much of a winter fan, I wholly believe that soup gets me through the cold months.  My wallet also loves making soup.  I can typically make soup, with even high priced ingredients, and still feel good about what I’m making because cost per portion is so low.

If you’ve been around for any amount of time on our social media channels, chances are you’ve heard me complain about the fact that Andrew doesn’t eat soup.  It’s like he’s some sort of alien…who doesn’t like soup!?  Since we’ve been together, I have finally gotten him to eat chili, and just recently he tried beef stew, but the jury is still out on that one for him.  I was determined to create a soup that was easy to make, packed with flavor, and Andrew approved.

I started with bacon and cheese, and once I was done dreaming up this amazing soup, it came down to one simple taste.

Y’all…..he liked it!

Triple Threat Extra Cheesy Load Potato Soup-3695

#AchievementUnlocked

I made a soup he liked.  I may have done a little dance around the kitchen in celebration. (Try not to imagine that as it’s not as pretty as you might imagine). Let’s get to what you really want though.  The recipe for this Triple Threat Extra Cheesy Loaded Potato Soup!

borden cheese loaded potato soup  how to make loaded potato soup

Triple Threat Extra Cheesy Load Potato Soup-3680

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Triple Threat Extra Cheesy Loaded Potato Soup
Author: Larisha Campbell
Ingredients
  • 8 pieces of bacon cooked crispy and crumbled + more for topping (optional)
  • 1 large carrot finely chopped
  • 1 rib celery finely chopped
  • 1 red onion finely chopped
  • 5 cloves garlic minced
  • 1/4 cup flour
  • 2.5 lb russet potatoes peeled and diced
  • 3 cups whole milk
  • 2 cups chicken broth
  • salt and pepper liberally to taste
  • 2 oz prosciutto
  • 1/4 lb of black forest ham diced
  • 2 cups Borden® Cheese Mozzarella Shreds
  • 1 cup Borden® Cheese Sharp Cheddar Shreds
  • 1 cup Borden® Cheese Finely Shredded Sharp Cheddar Shreds
  • Love
  • Optional toppings: additional crumbled bacon cheddar cheese, Greek yogurt or sour cream, green onions, salt and pepper.
Instructions
  1. In a large dutch oven (we use an 8 qt), cook bacon until crispy. Remove to drain and then crumble.
  2. In the same pot, over medium heat, add in the celery, onion, carrot, and garlic.
  3. Cook for 4 minutes or until onion is translucent.
  4. Sprinkle 1/4 cup flour across vegetables and whisk together.
  5. Pour in milk and chicken broth slowly, whisking together quickly.
  6. Add potatoes, salt, and pepper.
  7. Cook for 10 minutes.
  8. Using a masher, mash down the potatoes until desired consistency. *You could also use an immersion blender if you would like a very smooth soup, but we like chunks of potatoes in ours.
  9. Add in crumbled bacon, prosciutto, and ham, and stir together.
  10. Continue to cook for 10-15 minutes or until potatoes are tender, stirring often so the potatoes don't burn on the bottom.
  11. Add in all the cheese and stir together until melted.
  12. Sprinkle a little love in there for good measure!
  13. *If your soup is too thick after adding the cheese, add up to an additional 1 cup of milk.
  14. Add an additional toppings and serve along side grilled cheese sandwiches made with Borden® Cheese Provolone Slices and Borden® Cheese Sharp Cheddar Slices!

Love is always an ingredient that we know our moms put into our food, and we make sure to include in ours. It just makes it taste better, we promise! We hope you love it as much as we do! Enjoy!

Triple Threat Extra Cheesy Load Potato Soup-3690

You can find Borden® Cheese at a variety of retailers (we found ours at ShopRite!) Check the store locator to find a location closest to you!

borden cheese where to buy

Filed Under: Dinner, Home, Recipes Tagged With: bacon, brunch, cheese, dinner, potatoes, recipes, soup

Loaded Baked Potato Soup

February 22, 2016 by Larisha Campbell 4 Comments

loaded baked potato soup

My stepmother and I had a very strained relationship when my father and her first got together.  Due to some unusual circumstances, I wasn’t very fond of her no matter how hard she tried.  And she did try. I was at the height of my teenage years when she and my father got together and it was just horrible timing all around. One thing I always remember is that she seemed to go out of her way to always make sure there was something homemade available when we were together.  While I may not have appreciated it until later in life, it is something that I always remember.

best loaded baked potato soup recipe

One of the best recipes that I think she makes is a Loaded Baked Potato Soup.  I was hesitant to try it at first, but I easily fell in love with it once I had it.  It’s Amazing! The absolute perfect comfort food that you could ask for on a chilly fall or cold winter day or just because you need some comfort food for whatever reason.

I decided to ask her for the recipe because I needed it more often than we are together now and while she didn’t have an exact recipe, it got me pretty close.

mini chef mondays loaded baked potato soup

What’s even better is that both of my girls loved this.  The toddler ate it up and the baby ate an entire bowl.  I admit I was a bit shocked.  As if it couldn’t get any better, this recipe comes together in just about 30 minutes, so your satisfaction of getting a healthy and warm meal on the table is accomplished.

making homemade potato soup

Skibbles loved getting into the kitchen and making this one with me.  She thought it was so funny to drop the potatoes into the pot and she may have stole a few pieces of bacon while we were cooking together. She also thought the masher was a hilarious tool.  We had so much fun together on this one!

kids in the kitchen potato soup

0 from 0 votes
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Loaded Baked Potato Soup
Author: Larisha Campbell
Ingredients
  • 2.5 lb russet potatoes peeled and cubed
  • 5 cups milk
  • 1/2 cup flour
  • 3 cups chicken broth
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 12 pcs bacon cooked crispy and crumbled
  • 1 cup cheddar cheese
  • 1 cup plain Greek yogurt
  • Optional toppings: additional crumbled bacon cheddar cheese, or yogurt, green onions, more salt and pepper.
Instructions
  1. It a large pot, melt butter over medium low.
  2. Whisk in flour, stirring constantly.
  3. Slowly pour in broth and milk, stirring constantly until there are no lumps.
  4. Add potatoes, salt, and peppers.
  5. Cook 10 minutes.
  6. Mash the potatoes into the milk mixture until no large cubed remain (there will be smaller pieces)
  7. Add bacon and cheese and stir together.
  8. Cook an additional 15 minutes.
  9. Mix in yogurt.
  10. Add more salt and pepper to taste. If needed, add more milk or chicken broth to get to desired consistency.
  11. Serve with additional toppings.

loaded baked potato soup recipe

I am hosting Mini Chef Mondays along with 11 fabulous bloggers! Read how Mini Chef Mondays started and how to link up!

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Be sure to check out each of their Mini Chef posts as well. We would love it if you would share your Mini Chef posts with us each week, too! Follow along socially and join in on the fun by using our hashtag #MiniChefMondays to share creations your mini chef created in the kitchen. Additionally, if you have a kid-friendly recipe that kids can easily recreate, link up! Don’t have a blog? Share the URL of your instagram photo in our linky below.

  1. Best Oatmeal Recipe for Kids // Courtney’s Sweets
  2. Nutella Banana Bread // Momma Lew
  3. Parmesan Crusted Chicken Tenders // Baby Loving Mama
  4. Loaded Baked Potato Soup // We’re Parents
  5. Super Soft Double Chocolate Chip Cookies // Frugal Novice
  6. Homemade Silly Putty Recipe // Eating Richly Even When You’re Broke
  7. Chocolate Covered Irish Potatoes // Giggles, Gobbles and Gulps
  8. Taco Buddies // Step Stool Chef
  9. Blueberry and Goat Cheese Scones // Vegging at the Shore
  10. Baked Broccoli Bites // Mom’s Messy Miracles
  11. Loaded Oatmeal Cookies // O’Boy! Organic
  12. Kids Kitchen Safety Tips with Carter // Can’t Google Everything

An InLinkz Link-up


Filed Under: Dinner, Home, Kids In The Kitchen, Recipes Tagged With: dinner, mini chef mondays, recipes, soup

3 Bean Chicken Chili

January 4, 2016 by Larisha Campbell 6 Comments

3 bean chicken chili

Growing up, my mom was very verbal about things she did and did not like.  In turn, that made my sister and I very vocal about the things that we didn’t like either (usually, it was things that she didn’t like, because well, if she wasn’t making them, we didn’t get the chance to try them). Even with that, chili was something that she made often; however, I always refused to eat it.  Part of that was because my parents made it with venison and I refused to eat that.  Luckily, once I went to college, I started trying new things.  It took awhile, but I do love chili now. One of the reasons that I love getting in the kitchen with our Mini Chef is that she’s able to touch, taste, and explore the foods that we are cooking with everyday.

This 3 bean chicken chili is a favorite in our house.  For me, I love that it’s so quick and easy.  Throw everything in the crockpot and go about your business.  I love that Skibbles can truly help with almost every aspect of making this meal with just a little help. Most of all, I love that Andrew actually eats it.  We’ve mentioned before that he’s one of the world’s pickiest adults and before making this he refused to eat any type of soup or stew.  I’ve gotten him to love this meal and hoping it’s the  start of loving more and more soups.

 

 

mini chef mondays prep work

Whenever we make our 3 bean chicken chili, we put it in the crockpot before bed and then turn it on.  When we wake up in the morning it’s already done.  I love doing it this way because not only is dinner for the day already done, but it allows the flavors to marinate together even longer, making it that much better.

mini chef mondays chili

We always serve chili with plain Greek yogurt and cheese on top and have sides of cubed avocado and homemade buttered bread to go alongside it. It’s such a great meal.

3 bean chicken chili recipe

5 from 2 votes
Print
3 Bean Chicken Chili
Author: Larisha Campbell
Ingredients
  • 2 large chicken breasts about 1lb total
  • 1 28 oz can crushed or diced tomatoes
  • 1 can black beans
  • 1 can cannellini beans
  • 1 can kidney beans
  • 1 cup green peppers diced
  • 1 red onion diced
  • 5 cloves garlic minced
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp cinnamon
  • 1 tsp dried oregano
  • 1/2 tsp cayenne pepper
  • 1/2 tbsp cacao powder
  • salt and pepper to taste
  • Optional toppings: plain greek yogurt or sour cream, shredded cheese, avocado, crackers, bread
Instructions
  1. Put all ingredients into a crockpot (YES, Everything).
  2. Cook on low for 8 hours or on high for 4 hours.
  3. Once down, pull out the cooked chicken breasts, and using two forks, shred the chicken.
  4. Put back in crockpot and stir together well.
  5. Serve with optional toppings.
  6. Store leftovers in fridge or freeze.

mcmhslogo

I am hosting Mini Chef Mondays along with 11 fabulous bloggers!

Be sure to check out each of their Mini Chef posts as well. We would love it if you would share your Mini Chef posts with us each week, too! Follow along socially and join in on the fun by using our hashtag #MiniChefMondays to share creations your mini chef created in the kitchen. Additionally, if you have a kid-friendly recipe that kids can easily recreate link up! Don’t have a blog? Share the URL of your instagram photo in our linky below.

  1. Homemade Maple Yogurt Recipe // Courtney’s Sweets
  2. Jello Play Doh // Momma Lew
  3. Best Baked Oatmeal Recipe with Apples and Pears // Baby Loving Mama
  4. 3 Bean Chicken Chili // We’re Parents
  5. Spicy Shredded Beef Quesadillas // Frugal Novice
  6. Easy Salmon Recipe That Kids Will Actually Eat // Eating Richly
  7. Homemade Chicken Nuggets // Giggles, Gobbles and Gulps
  8. Kid Safety Tips for Kids // Step Stool Chef
  9. Avocado Stuffed Potatoes // Vegging at the Shore
  10. Gingerbread Cookies and Cream Bars // Mom’s Messy Miracles
  11. Applesauce Muffins // O’Boy! Organic
  12. Chocolate Covered Pretzel Snowflakes // Can’t Google Everything

An InLinkz Link-up


Filed Under: Dinner, Home, Kids In The Kitchen, Recipes Tagged With: mini chef mondays, recipes, soup

Sweet Potato Stew

November 30, 2015 by Larisha Campbell Leave a Comment

stew potato stew

This is a sponsored post. Affiliate Links contained in this post.

Today they eat.  Tomorrow everything is “yucky”. If you are or have been the parent of a toddler, you know this phase very well.  It’s a cycle that is on constant repeat like a broken record.  Better yet, like Charlie Brown’s teacher, “wah wah wah — wah wah wah wah wah”.  This is one of the reasons why I love cooking together with our mini chef.  If she makes it, she seems much more interested in at least trying it, although sometimes even then it’s yucky to her. It’s also the reason that no matter what I’m making, nine times out of ten it’s going to have a lot of veggies and protein inside.  I’ve literally seen her go a whole day on maybe half a banana and a handful of pretzels.  This Sweet Potato Stew, though, she loves. It’s packed full of delicious stuff and it’s perfect this time of year.

Another way I get her to try new things is to read books with her that involve cooking or food.  We have found a ton of books at the library about food and cooking and since she’s in awesome reading phase, it’s been great the past few months. We recently received a copy of Mother Bruce, a book about a bear that likes to eat eggs, but his recent eggs ended up hatching!  Skibbles thought that was funny.  Now Mother Bruce has to think up recipes that don’t have the possibility of hatching.  I told Skibbles that there’s no worries with our Sweet Potato Stew hatching.

mother bruce mini chef mondays

mini chef mondays making stew

There is a lot of chopping with this recipe and I do most of that.  We’ve been slowly teaching her how to use a knife. (I actually just heard about this product to help kids cut veggies without the fear of them cutting themselves and I plan to try it out). But there’s still so much she can do with this recipe.  She clean the potatoes, peels the garlic, puts everything in the food processor and turns that out, and then she throws everything into the pot for it to start cooking. I absolutely love doing this with her.

mini chef mondays sweet potato stew

The final product is a beautiful bowl of stew that is perfect on a chilly day or when you are sick.  Packed full of nutrients like vitamin c, calcium, and betacarotene, you will want your toddler’s eating it too.

sweet potato stew recipe

0 from 0 votes
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Sweet Potato Stew
Author: Larisha Campbell
Ingredients
  • 2 tbsp olive oil
  • 1 red onion
  • 5 cloves garlic
  • 1 green pepper
  • 1 carrot
  • 1 can 15oz black beans
  • 1 can 15oz red kidney beans
  • 3 cups diced sweet potatoes
  • 5 cups bone broth or chicken broth
  • 1 tsp cajun seasoning recipe follows
  • salt and pepper to taste
For Cajun Seasoning (yields 4 tbsps)
  • 1/2 tsp salt
  • 2 tsp garlic powder
  • 2 1/2 tsp smoked paprika
  • 1 tsp black pepper
  • 1 tsp onion powder
  • 1 tsp cayenne
  • 2 1/2 tsp Italian Seasoning
Instructions
  1. In a food processor, chop onion, garlic, green pepper, and carrot.
  2. Heat a large pot on medium, add olive oil and heat.
  3. Add vegetables mixture from the food processor and cook for 5 minutes, stirring often, not to let the onions or garlic burn.
  4. Add beans, broth, and sweet potatoes, stirring to combine.
  5. Add in cajun seasoning.
  6. Cover and reduce heat to low. Cook for 45 minutes.
  7. Serve immediately.

mcmhslogo

I am hosting Mini Chef Mondays along with 11 fabulous bloggers!

Be sure to check out each of their Mini Chef posts as well. We would love it if you would share your Mini Chef posts with us each week, too! Follow along socially and join in on the fun by using our hashtag #MiniChefMondays to share creations your mini chef created in the kitchen. Additionally, if you have a kid-friendly recipe that kids can easily recreate link up! Don’t have a blog? Share the URL of your instagram photo in our linky below.

  1. Teddy Bear English Muffins // Courtney’s Sweets
  2. Mother Bruce Teddy Bear Toast – Mini Chef Mondays// Momma Lew
  3. Cream Cheese Bear Claws // Baby Loving Mama
  4. Sweet Potato Stew // We’re Parents
  5. Mother Bruce’s Lemonade Cake // Frugal Novice
  6. How To Scramble Eggs // Eating Richly
  7. Bear Claw Cookies // Giggles, Gobbles and Gulps
  8. Pizza Burger Sliders // Step Stool Chef
  9. Deviled Eggs with Capers // Vegging at the Shore
  10. Bacon & Broccoli Mini Quiches // Mom’s Messy Miracles
  11. Ham and Vegetable Quiche Cups // O’Boy! Organic
  12. Teddy Bear Picnic // Can’t Google Everything

An InLinkz Link-up


Filed Under: Dinner, Home, Kids In The Kitchen, Recipes Tagged With: mini chef mondays, recipes, soup

Chicken Corn Chowder

September 23, 2012 by Larisha Campbell 3 Comments

Sorry there’s only going to be one picture for this Chicken Corn Chowder.  I was having pregnancy brain and forgot to take pictures for this one (or maybe I was just trying to hurry and finish so I could eat it because it smelled and tasted soooo good!!)
I love soup.  And I love the Pioneer Woman on Food Network so when I saw this recipe for corn chowder on Pinterest, I knew it would be great.  The first time I made it, I pretty much followed the recipe to a tee taking out a few things like bacon and green onions because I didn’t have them on hand.
Recently, I recently made a whole chicken in the slow cooker and had a bunch of extra chicken left over so I decided that instead of just corn chowder, I would adjust the recipe and make chicken corn chowder.  It was so amazing. I was actually happy that Andrew doesn’t like soup and I got to enjoy that entire pot to myself over the week.
 
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Chicken Corn Chowder
Author: Larisha Campbell
Ingredients
  • 2 cups low sodium chicken broth
  • 1 cup water
  • 1 tablespoon low fat butter
  • 1 small onion finely chopped
  • 1 cup chopped yellow and red peppers
  • 2 cups chopped cooked chicken
  • 1 can creamed corn
  • 1 can corn drained, rinsed
  • 1/2 cup buttermilk
  • 2 tablespoons flour
  • 2 cups shredded cheddar or colby jack cheese
  • Salt and Pepper to taste
Instructions
  1. In a large pot, add chicken broth, water, butter, onions, and peppers over medium high heat for 5 minutes.
  2. Add both cans of corn and chicken, stir together, and cook for another 5 minutes.
  3. Add buttermilk and flour and combine well (I used a whisk to make sure flour wasn't clumpy).
  4. Allow to thicken slightly (3 to 4 more minutes) and then reduce heat to low.
  5. Add salt and pepper to taste (I add 1/2 teaspoon each).
  6. Let cook on low for another 15 minutes.
  7. Stir in cheese and allow to melt entirely.
  8. Remove from heat. Serve in regular or bread bowl.
Alternative options
  1. Add bacon, use orange peppers as well, substitute buttermilk for half-and-half, substitute cheddar/colby jack cheese with Monterey Jack or Pepper Jack, add green onions.
You literally can add or subtract so many options.  It’s amazing and I really hope you enjoy.  As I write this at almost midnight, I really want to go make some!  I can’t wait to have it again!! 🙂
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Filed Under: Dinner, Home, Recipes Tagged With: chicken, dinner, recipes, soup


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