Ambleside Classical

It's been raining and cold here for a few days, so I guess it's time go break out the crock pot and make some soup! Last night's recipe was a hit --it was yummy and really easy to make. It is a creamy, hearty chowder that looks like it was a lot of work. Nobody has to know you didn't slave over the stove for hours, or that you used frozen vegetables...LOL!

Here's a pic of how my batch turned out - (I took a pic of it cold -- it is really thick and creamy when hot!):

INGREDIENTS:

• 1 T olive oil
• 1/2 onion, chopped
• 4 skinless chicken thighs or breasts cut into 1 inch pieces
• salt and pepper to taste
• 2 cloves garlic, pressed
• 1/2 t thyme
• 1 cup chicken broth
• 10 ounces frozen broccoli, green beans, pearl onions, and red peppers, thawed (or similar medley if your store diesn't have this one)
• 1/2 cup frozen corn, thawed
• 1/3 cup half-and-half

In a skillet, heat olive oil oer medium-high heat. Add onion and chicken andcook til chicken starts to brown, salting and peppering as you cook. Add the garlic and thyme and cook for an additional minute.

Empty the contents of the skillet into a Crock-Pot and add remaining ingredients except the half-and-half. Cook on LOW about 4-6 hours, depending on your slow cooker, or until chicken is cooked through and veggie tender.

Turn the Crock-Pot to high; add the half-and-half, stirring well. Leave the lid off the Crock-Pot and let cook and additional 15 minutes or so (just long enough to make your salad and set the table.)

Serve in bowls with a large salad and whole grain rolls.

4 servings. (195 calories, 9 grams fat, 17 grams protein, 11 grams carbs per serving)