Anson County Chicken Stew (Crock Pot) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I have just divulged my own county's, my grandmother's, and my mother's most coveted soup recipe. (Lord, help me!) My most wonderful food memories stem from this soup. When I was a little girl, family and friends would gather at my parents house, bringing proportionately larger amounts of the listed ingredients (alas, usually fresh ingredients). Everyone would gather outside around the old iron washpot over a wood fire and prepare this stew with the ingredients they had brought. My mom and dad cooked the stew for hours as everyone visited. The results? Simply perfection. Nothing has ever tasted better to me on a cold Winter day. Ingredients:
2 cups diced cooked chicken (boiled) |
1 (16 ounce) can whole kernel corn |
1 (16 ounce) can creamed corn |
1 small onion, finely diced |
1 (14 1/2 ounce) can chicken broth (not the condensed kind) |
1 (10 3/4 ounce) can cream of chicken soup, so or 1 (10 3/4 ounce) can cream of celery soup |
salt and pepper, as needed |
2 -3 bay leaves |
1 pinch basil |
1/2 teaspoon fresh rosemary, snipped (optional) |
3 tablespoons butter |
Directions:
1. Place all ingredients into crock pot.
2. Cook on low setting for approximately 6 hours.
3. Serve with saltine crackers and a green salad.
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