|I had to steal this picture from All Recipes however it leaves|
out the beautiful vibrant colors of the orange carrots and green fresh parsley.
I got this recipe from my Taste of Home Cookbook. In the past I added chicken to it because I thought "where the heck is the protein?!" Ha. Haha. Hahahahaha. A one cup serving - sans chicken- has 5g protein, and that's without the addition of carrots.
1 large onion, chopped
1/4-1/2 cup butter (by preference)
2 1/2 cups water
2 - 14 3/4oz cans cream-style corn
4 medium potatoes, peeled and cut into 1/2-inch cubes
2 cups carrots, chopped
2 cups soy milk
1 1/2 tsp salt
3/4 tsp pepper
Minced Fresh Parsley
In a large pot, saute onion and carrot in butter until tender. Add the water, corn and potatoes; bring to a boil. Reduce heat; cover and simmer for 16-20 minutes or until potatoes are tender. Reduce heat to low.
Stir in the milk, salt and pepper. Cook for 5-10 minutes or until heated through, stirring occasionally. Sprinkle with parsley.
*Kid Friendly: Strain the sauce and simply place the potatoes, carrots, and corn in a bowl. Less mess for kids to eat, and still so sweet and yummy.
**Healthier option: Saute the onion and carrot in water as opposed to butter. The flavor is remarkably different. If you do choose to saute in water, I'd add dry seasonings to flavor it up.
***Slow-Cooker Approved: Simply saute the onions, then add ALL the ingredients to a slow cooker and simmer for 6-8 hours. Delicioso!
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