Easy Comfort Food

January always seems to be the month that creates the desire for food that is warm, comforting and easy to fix. After all the more complicated and rich foods of the holiday season it seems that simple and warming are the kinds of foods we are all in the mood to eat. The weather also dictates that soups and stews are appropriate additions to our menus. They are easy to prepare, warming to our cold bodies and they invite us to stay indoors in our kitchens.

2. Cover and cook on low for 5-7 hours until potatoes pierce easily with a fork and chicken is done.� 2 cups 1% percent milk� � tsp. no salt seasoning (or more to taste)� 1/3 cup flourMakes 8 servings� 1 cup diced carrotsChicken and Corn Chowder4. Uncover and cook on high for 10 minutes or until chowder has thickened and potato flakes have thoroughly dissolved.� 1 tsp. no-salt seasoningNote: This may be halved for a smaller slow cooker. To make on the stove top add about � cup more liquid. The test for doneness would be the same.� � cup diced onion� � tsp. pepper� 1 cup diced celeryCheesy Chicken Chowder� 2 cups diced cooked chicken� 2 cups 1% milk� 1 cup dried potato flakes� 1 lb. uncooked, boneless chicken breasts cut into 1� pieces� � cup butterThe second recipe was found in a newspaper supplement several years ago. It is truly comfort food and most delicious.� � tsp. black pepper� 1 cup finely shredded carrots1. Bring chicken broth to a boil in a medium stock pot. Reduce heat and add potatoes, carrots, celery, onion , no salt seasoning and pepper. Cover and simmer until vegetables are tender, about 20 minutes.2. Melt butter in a saucepan. Add flour and blend well. Gradually stir in milk and cook over low heat until thickened. Stir in cheese and cook until melted. Add cheese mixture to the broth and vegetable mixture stirring well. Add chicken cooking and stirring over low heat until thoroughly heated.� 1 cup onion, chopped� 4 15 ounce cans cream style corn� 2 cups peeled and diced potatoes� 2 cups potatoes, peeled and cut into ��chunksLast year about this time I shared some of my family�s favorite potato recipes. These recipes were simple, made us feel good because they were part of our family�s recipe collection and just warmed us up. I have a couple of new recipes that are not based on just the potato but they do have potato in them. One of them is a slow cooker recipe but can easily be adapted to the stove top.A good rule of thumb when adapting a recipe from slow cooker to stove top is to increase the liquid. I would not add too much more liquid in the slow cooker recipe as it would make it too soupy. The following recipe may be cut in half.� 2 14 ounce cans low sodium chicken brothServes 8-10� 2 cups grated cheddar cheese� 1 cup chicken broth3. Add potato flakes and stir well.

Makes 8 servings

Author: Jan Duggan