Potatoes and Corn Soup

I made up this recipe when I had none of the ingredients I needed! Your family will love this one, and you’ll be able to make something else while this is cooking. Great with breadsticks! Serve alone, with a dollop of sour cream, or some grated cheese and pepper.

Step: 1

In a large pot, place the potatoes, celery and leaves, and onion. Pour in enough water to cover. Bring to a boil. Remove the celery leaves, and stir in the bouillon cubes until dissolved. Mix in the corn. Reduce heat to medium-low, and cook 20 minutes, or until the potatoes are tender.

Step: 2

Mix the chives into the pot, and continue cooking 5 minutes before serving.

Per Serving: 223 calories; protein 6.6g; carbohydrates 50.5g; fat 1.3g; cholesterol 0.2mg; sodium 640.3mg.

The name of “stew” can refer to 2 time a food and a make dishes method. Stewing involves not fast cooking chunks of meat, vegetables or beans in a tastefull water based . It’s similar to braising, but it does have a few notable differences. The raw animal vested is chopped into few of pieces instead of being cooked all of it , and the water based material completely covers the essential in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s true ; a bowl of classic beef stew can make warming properties , but stew’s cozy factor more than a way beyond preserving you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.