Monday, September 24, 2012


To add more whole grains to my diet I made this creamy
vegetable and chicken chowder with millet.

The soup begins with vegetables sauteed
in a Dutch oven.

Millet ... there is no shortage of praise heaped on it at the grocery store.
 It is considered to be one of the least allergenic and most easily
digestible of all grains.  It does not contain gluten, is high in
B-complex vitamins and is the most well balanced in
essential amino acids among all grains.
No wonder I want to incorporate it into my food.

Chicken broth, added to the vegetables, is brought to a boil and
the millet is added.  It is cooked as you would rice.

Chowders are not the most colorful soups but
the taste makes up for what it lacks in glow.

The millet adds a nutty flavor that is unexpected
but very pleasant.  I will be making it again.


1 tbsp. canola or vegetable oil
1 cup diced carrot
½ cup chopped celery
½ cup chopped onion
1 garlic clove, minced

In a Dutch oven or large saucepan, saute vegetables in oil over
medium heat.  Cook and stir for about 5 minutes.

½ cup chopped red pepper
bay leaf
½ tsp. Kosher salt
¼ tsp. pepper
4 cups chicken broth
½ cup millet

Add red pepper, bay leaf, salt and pepper; continue to cook
 and stir for about 2 minutes.  Add broth and bring to a boil.
Stir in millet. Reduce heat, cover and simmer for 30 minutes.

2 cups milk
3 tbsp. all-purpose flour
1 cup chopped cooked chicken
1 cup cooked corn

In a jar with tight fitting lid, shake milk and flour together until
mixed.  Pour into a saucepan; cook over low heat, stirring until
mixture is smooth and bubbly.
Gradually add to broth mixture, stirring constantly.
Add chicken and corn; bring to a boil.
Discard bay leaf.
Yield: about 8 cups

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