This recipe comes from one of my favorite cooking blogs, Back for Seconds. Stephanie, the blogger, is an incredible chef and features delicious, easy home-cooked meals on her page frequently. I was excited to come across this gem of a recipe. I’m a big fan of different kinds of soups and stews in the winter, especially when they’re in the crockpot.
I used Saturday as my test run to create the soup, and results were delicious.
Thanks for the recipe inspiration, Stephanie!
– 6 cups chicken stock
– 2 stalks celery (chopped)
– 1 medium onion (chopped)
– 2 carrots (chopped)
– 3/4 long grain rice (not quick cooking rice)
– 1/4 cup flour
– 1/2 cup milk
– 10oz corn
– salt and lemon pepper
– garlic powder
– onion powder
– 2 bay leaves
Serve with warm, fresh-baked bread.
I don’t always follow the exact measurements when I use spices for soups and stews- I like to add a little unexpected flavor. 😉
My roommates loved the treat, and the best part about cooking a soup all afternoon is that your house is instantly filled with warm, delicious smells. And that, my friends is the perfect way to warm up your insides on a -14 chilly Michigan day.