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Categories:
bacon green onions chicken broth potatoes carrot red bell pepper zucchini corn thyme chicken low-fat milk cornstarch salt
Viewed: 58 - Published at: 2 years agoIngredients
- 1/4 lb. bacon, cut in small pieces
- 1 bunch green onions, sliced thin
- 3 1/2 c. chicken broth
- 1 1/2 lb. potatoes, cut in 1/2-inch dices
- 1 c. sliced carrot
- 1 red bell pepper, diced, or 1/2 lb. tomatoes
- 1 medium zucchini, sliced
- 1 c. corn
- 1 1/2 tsp. dried thyme leaves
- 2 c. cooked chicken
- 2 c. low-fat milk
- 2 Tbsp. cornstarch
- salt and pepper to taste
Method
- In pan over medium heat, brown bacon; pour off fat.
- Add white and green parts of onions (reserve 1/2 cup of dark tops).
- Cook and stir 1 minute.
- Add broth and potatoes.
- Cover and cook for 15 minutes.
- Add carrots; cook 5 minutes more.
- Add bell pepper, zucchini, corn and thyme; cook until tender.
- Add turkey or chicken and reserved onion tops.
- Mix milk with cornstarch; add to pot.
- Bring to a boil, stirring constantly.
- Season with salt and pepper.
