It’s Monday, y’all, so that means it’s time for
So join the fun and link up your real food recipes that can be made ahead!
Today’s recipe makes good use of leftover chicken and squash and, in our case, some of the home-canned foods we put up this summer – most notably chicken stock and sweet corn (part of our 80/20 indulgence). It’s always a good thing when you can grab a bunch of tasty things that you’ve already cooked. toss them into a pot and serve up something delicious in about 20 minutes. If that isn’t a good definition of something that was made ahead, I don’t know what is. And, like most soups, it is even better the next day.
Beloved really, really liked this.
Chicken Squash Chowder
2 tablespoons lard or butter
1 medium onion, chopped
1 1/2 cups butternut squash, roasted and mashed
1 1/2 teaspoons curry powder
4 cups chicken stock, preferably homemade
1 cup coconut milk
1 cup fresh corn kernels, optional
2 cups chopped, cooked chicken
Salt and freshly-ground black pepper, to taste
In a large heavy pot, heat lard or butter over medium-high; add onion and cook until soft and translucent, about 5 minutes. Add the curry powder and cook, stirring frequently, until fragrant, about 2 minutes more.
Reduce the heat to low; add the chicken stock, coconut milk, chicken and corn (if using) and simmer, uncovered, for about 15 minutes.
Season to taste with salt and pepper and serve.
Nutrition (per serving): 400 calories, 23.1g total fat, 13.3mg cholesterol, 848.2mg sodium, 1089mg potassium, 41.1g carbohydrates, 7g fiber, 10.1g sugar, 12.5g protein.