Chicken Cream Stew

Chicken thighs, potatoes, carrots and broccoli in a creamy milk-based stew made with a simple butter-and-flour sauce.

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Cook to temperature, then finish gently

Simmer the chicken with the vegetables until it reaches 165°F. Add the milk sauce and broccoli near the end and stir over gentle heat.

Chicken Cream Stew

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Chicken thighs, potatoes, carrots and broccoli in a creamy milk-based stew made with a simple butter-and-flour sauce.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Ingredients Instructions Notes

Ingredients
  

  •  
    3 Boneless chicken thighs boneless, skinless; cut into about 1-inch pieces
  •  
    2 or 3 Potatoes peeled, cut into about 1-inch chunks
  • 2 or 3 Carrots peeled, cut into about ½-inch pieces
  • 1 bunch broccoli cut into bite-sized florets
  • ½ Yellow Onion chopped
  • Salt to taste
  • Black pepper to taste
  •  
    1 Tbsp Cooking oil
  • 20 g butter for the sauce
  • 30 g all-purpose flour for the sauce; plus extra as needed for lightly dusting chicken
  • 300 ml milk for the sauce
  • 800 ml water

Instructions
 

  1. Prepare the vegetables and chicken, keeping raw chicken separate from the vegetables. Season the chicken with pepper and refrigerate while making the sauce.
  2. Melt the 20 g butter in a saucepan over medium-low heat. Stir in the 30 g flour and cook, stirring, for about 1 minute. Gradually whisk in the 300 ml milk until smooth. Cook gently, stirring, until thickened; set aside.
  3. Heat the tablespoon of oil in a large pot over medium heat. Lightly dust the chicken with a little extra flour, shaking off excess. Brown in batches as needed, then transfer to a plate. It does not need to be cooked through at this stage.
  4. Add the potatoes and carrots to the same pot and stir for about 2 minutes. Add the chopped onion and cook briefly, stirring.
  5. Pour in the 800 ml water, scraping up browned bits. Return the chicken and any juices to the pot immediately. Bring to a gentle simmer and cook until the vegetables are nearly tender and the chicken reaches 165°F in the thickest pieces, checking after about 15 minutes and continuing as needed.
  6. Stir some hot broth into the prepared white sauce to loosen it, then stir the sauce into the stew. Add the broccoli and simmer gently, stirring often, for about 5 minutes or until the broccoli is tender and everything is hot. Avoid a hard boil after adding the milk sauce.
  7. Check that the potatoes and carrots are tender and the chicken is at least 165°F. Adjust salt and pepper to taste and serve hot.

Notes

Timing is an estimate; chicken temperature and vegetable tenderness control the finish. Chicken thighs and vegetable sizes vary, so a tested serving yield is not available for this recovered formula. The 30 g flour is for the white sauce; use a separate small amount as needed for the light chicken coating. Return browned chicken to the simmering pot promptly rather than holding it partially cooked while the vegetables cook.

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Recovered from Kain Klab’s Chicken Cream Stew reproduction, which credits Daily EZ Cooking. The original credited site is now private. The method has been clarified with USDA poultry-temperature guidance.

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Caldo de Res (Mexican Beef Soup)

Mexican beef soup with bone-in shank, tomatoes, corn, carrots, cabbage, and fresh garnishes. Optional chayote and potato make it even heartier.

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Let the beef become tender first

Give the shank time to soften before adding the vegetables. Add cabbage near the end, and taste the broth before the final salt adjustment.

Caldo de Res (Mexican Beef Soup)

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Bone-in beef shank simmers with tomatoes, carrots, corn, cabbage, and optional chayote and potato. Serve with cilantro, onion, pickled jalapeños, lime, and radishes.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Dinner, Soup
Cuisine: Mexican
Ingredients Equipment Instructions Notes

Ingredients
  

  •  
    2 Lbs. Beef Shank with bone
  • 1 Tbsp. Vegetable Oil
  • 2 tsp. Salt divided, or to taste
  • 2 Tsp. Ground Black Pepper
  • 1 Large Yellow Onion chopped
  • 3 Cups Beef Broth preferably low-sodium
  •  
    1 14.5 Oz. can Diced Tomatoes with juices
  • 4 Cups Water plus more as needed
  • 2 Medium Carrots coarsely chopped
  • ¼ Cup Fresh Cilantro chopped
  •  
    2 Chayotes quartered (optional)
  • 2 Ears Corn husked and cut into thirds
  •  
    1 Large Potato quartered (optional)
  •  
    1 Med. Head Cabbage cored and cut into wedges
Garnishes
  • 1 Cup Fresh Cilantro fresh, chopped
  •  
    ¼ Cup Pickled Jalapenos sliced
  • ¼ Cup Yellow Onion finely chopped
  •  
    2 Large Limes cut into wedges
  •  
    4 Radishes quartered

Equipment

1 Large stockpot with lid (About 8 quarts, with room for cabbage and vegetables.)

Instructions
 

  1. With a sharp knife, cut accessible meat from the shank bones into roughly ½-inch pieces, leaving some attached. Keep the bones for the soup; do not try to cut through them. Prepare the vegetables and garnishes.
  2. Heat the oil in a large heavy stockpot over medium-high heat. Brown the beef and bones in batches, seasoning with the pepper and some of the salt. Add the chopped onion and cook until lightly browned. Stir in the broth and tomatoes with their juices, scraping the bottom of the pot. Add enough extra water to cover the bones by about ½ inch.
  3. Bring to a boil, then lower to a gentle simmer. Partially cover and cook until the beef is fork-tender, checking from about 1 hour and allowing longer if needed. Skim foam and add water as needed to keep the beef covered.
  4. Add the measured 4 cups water, carrots, and ¼ cup cilantro. Return to a simmer and cook 10 minutes. Add corn and, if using, chayote and potato. Simmer until those vegetables are almost tender, about 15–25 minutes depending on size.
  5. Add the cabbage wedges, pressing them into the broth. Simmer about 10–15 minutes more, until the cabbage and other vegetables are tender. Taste and add the remaining salt as needed. Remove bones and any loose bone fragments, returning edible meat to the pot.
  6. Ladle meat, vegetables, and broth into bowls. Offer the garnish cilantro, pickled jalapeños, finely chopped onion, lime wedges, and radishes at the table.

Notes

Makes about eight servings. Beef shank tenderness varies, so allow extra simmering time if needed before adding vegetables. The listed 2½ hours is an estimate. Chayote and potato are optional, as in the original formula. Use a roomy pot and add cabbage in stages if necessary.

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Adapted from LKONIS’s Caldo de Res at Allrecipes.

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Broccoli and Potato Chowder

Tender potatoes and broccoli make this a chunky, comforting bowl. A separate milk sauce gives the chowder its creamy body, with cheddar sprinkled over each serving.

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Broccoli and Potato Chowder

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Broccoli, potatoes, and green onions in a creamy milk-based chowder, finished with cheddar and a little nutmeg.
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Servings: 6 servings
Course: Lunch, Soup
Ingredients Instructions Notes

Ingredients
  

  •  
    3 cups Broccoli florets fresh
  •  
    2 cups Potatoes peeled; diced
  • 2 cups Water
  • ⅓ cup green onions sliced
  • 1 tsp Salt
  • ½ tsp Ground Black Pepper
  • 3 tbsp Butter
  • 3 tbsp All-Purpose Flour
  •  
    ⅛ tsp Nutmeg ground
  • 2 cups Milk whole
  • ½ cup Cheddar cheese shredded

Instructions
 

  1. Combine the broccoli, diced potatoes, water, green onions, salt, and pepper in a large saucepan. Bring to a boil, then reduce the heat, cover, and simmer for about 12 to 14 minutes, until the potatoes are tender.
  2. Meanwhile, melt the butter in a second saucepan over medium-low heat. Stir in the flour and nutmeg until combined. Gradually whisk in the milk to prevent lumps. Bring to a gentle boil, stirring, and cook for about 2 minutes, until thickened.
  3. Stir the milk mixture into the vegetables and their cooking liquid. Heat through, stirring gently. Divide among bowls and sprinkle with the cheddar.

Notes

Dice the potatoes evenly so they cook at the same rate. The cheddar is a finishing garnish rather than part of the thickened milk sauce. Preparation and total times were absent from the original import and remain unset.

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Adapted from Taste of Home’s Broccoli Chowder.

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Cabbage Soup with Smoked Sausage & Corn

Smoked sausage brings depth to this cabbage soup, while potatoes and corn make each bowl generous. A small splash of cream rounds out the broth.

Build flavor in one pot

Brown the sausage first, then soften the vegetables in the same pot. Simmer until the potatoes and cabbage are tender before returning the sausage and adding cream. Corn rounds are served on the cob; set out a side plate for the cobs.

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Cabbage Soup with Smoked Sausage & Corn

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Cabbage, potatoes and corn simmered with smoked kielbasa, finished with a little cream.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Ingredients Instructions Notes

Ingredients
  

  •  
    ½ tbsp Olive or vegetable oil
  •  
    16 oz Smoked kielbasa fully cooked; sliced 1/4 inch thick
  • 1 tbsp Butter
  • 2 Carrots peeled and thinly sliced
  •  
    2 ears Corn on the cob husked; cut into short rounds
  • 1 med Yellow Onion sweet; chopped
  • 2 cloves Garlic minced
  •  
    1 Green cabbage head small head, cored and chopped
  • 14.5 oz Chicken broth one 14.5-ounce can
  • 1 ½ cups Water
  •  
    1 Chicken bouillon cube
  •  
    2 med Potatoes peeled and cut into 1/2" cubes
  •  
    1 tbsp Brown sugar packed
  • ½ tsp Black pepper
  •  
    ¼ tsp Caraway seeds optional
  • ¼ tsp Thyme dried
  • ⅓ cup Heavy cream

Instructions
 

  1. Warm oil in a large Dutch oven over medium heat. Brown the sliced fully cooked sausage, then transfer to a plate.
  2. Add butter, carrot and onion to the pot. Stir until softened, then add garlic. Fold in cabbage in batches as it wilts.
  3. Add corn, potato, broth, water, bouillon and sugar. Bring to a simmer, cover and cook until the potato and cabbage are tender, checking after 15 minutes. Add a little water if needed.
  4. Return sausage to the pot with pepper, optional caraway and thyme. Stir in cream and heat gently until everything is hot. Taste before adding any salt. Serve corn rounds with the soup, warning diners about the inedible cobs.

Notes

Adapted from Christin Mahrlig’s Cabbage Soup with Smoked Sausage at Spicy Southern Kitchen, retaining the corn from this site’s imported version. Use fully cooked kielbasa. Six servings and timing are estimates. Refrigerate promptly in shallow containers and use within 3 days; reheat to 165°F. No nutrition claims supplied.

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Adapted from Christin Mahrlig’s Cabbage Soup with Smoked Sausage at Spicy Southern Kitchen, with corn retained from this site’s imported version.

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Creamy Corn and Potato Chowder with Bacon

Soup · Chowder

Sweet corn, creamy broth, crisp bacon

Potatoes give this corn chowder its hearty texture, while bacon adds a savory finish. Keep a little bacon back for the bowls.

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Creamy Corn and Potato Chowder with Bacon

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Sweet corn and potatoes in a creamy broth with crisp bacon.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Soup
Ingredients Instructions Notes

Ingredients
  

  •  
    4 Bacon strips cut into small pieces
  • ½ med Yellow Onion chopped small
  •  
    3 Celery sticks chopped small
  • 2 med Carrots peeled and chopped small
  • ¼ cup All-Purpose Flour
  • 2 cloves Garlic minced
  •  
    4 cups Chicken broth or stock low sodium
  • 2 lg Russet potatoes peeled, cut into 1/2-inch cubes
  • ¼ tsp Italian seasoning
  • 1 pinch Cayenne Pepper optional
  • Salt to taste
  • Ground Black Pepper to taste
  • 1 cup Heavy cream
  •  
    4 cups Sweet corn kernels fresh or frozen

Instructions
 

  1. Cook bacon in a heavy pot over medium heat until crisp. Remove to a plate, leaving about 2 tablespoons fat.
  2. Soften onion, celery and carrot for 5–7 minutes. Add garlic for 30 seconds. Stir in flour and cook for 1 minute.
  3. Gradually whisk in broth, scraping the bottom smooth. Add potatoes, corn, Italian seasoning and optional cayenne. Simmer with the lid ajar for 15–20 minutes, stirring often, until potatoes are tender.
  4. Stir in cream and most of the bacon. Heat gently until hot throughout. Adjust salt and pepper; serve topped with reserved bacon.

Notes

Adapted from Natasha Bull at Salt & Lavender. The missing corn and heavy cream quantities were restored from that source.
Add broth if the chowder becomes too thick. Refrigerate within 2 hours in shallow containers, use within 3 days and reheat to 165°F (74°C).

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Adapted from Natasha Bull at Salt & Lavender.

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Bacon Cheeseburger Potato Soup

Soup · Stovetop

Burger-night flavors in a bowl

Smoked bacon and cheddar bring a savory finish to this beef and potato soup. Carrot and celery add texture to the creamy broth.

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Bacon Cheeseburger Potato Soup

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Smoked bacon, ground beef and potatoes in a cheddar-rich soup.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 approximate servings
Course: Soup
Cuisine: American
Ingredients Instructions Notes

Ingredients
  

  •  
    4 Smoked bacon slices chopped
  • 1 lb Ground beef lean
  • 4 tbsp Butter
  • 1 med Yellow Onion chopped
  •  
    2 Celery stalks chopped
  • 2 Carrots grated
  •  
    2 Yukon Gold potatoes medium, cut into 1/2-inch cubes
  • ¼ tsp Thyme dried
  • ½ tsp Onion powder
  • ½ tsp Dried Basil dried
  • 1 tsp Oregano dried
  • 1 ½ tsp Parsley dried
  • 2 cloves Garlic minced
  • 3 tbsp All-Purpose Flour
  • 2 cups Milk whole, warmed
  • 2 cups Cheddar cheese freshly grated
  • Salt to taste
  • Ground Black Pepper to taste
  • 3 cups Chicken broth low sodium

Instructions
 

  1. Cook bacon in a heavy pot over medium heat until crisp. Transfer to a plate. Brown the beef in the pot, breaking it up; cook to 160°F (71°C). Transfer and spoon off excess fat.
  2. Melt butter in the pot. Soften onion, celery and carrot for 5–7 minutes. Add garlic and dried seasonings for 1 minute. Stir in flour and cook for 2 minutes.
  3. Whisk in broth gradually. Add potatoes and simmer gently for 15–20 minutes, stirring, until tender.
  4. Reduce heat; stir in warmed milk, beef and bacon. Heat through without a hard boil. Remove from heat and add cheddar a handful at a time, stirring smooth. Adjust salt and pepper.

Notes

Adapted from Beth Pierce at Small Town Woman. The omitted chicken broth was restored from that source; this version retains the archive’s milk and herb amounts.
Use freshly grated cheddar and add it off the heat. Refrigerate within 2 hours in shallow containers, use within 3 days and reheat gently to 165°F (74°C).

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Adapted from Beth Pierce at Small Town Woman.

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