1 cup fresh or frozen green beans, in 2-inch pieces
2 cups cooked chicken, in 1/4-inch by 2-inch julienne
strips
1 cup zucchini, in 1/4-inch by 2-inch sticks
Place potatoes in a saucepan with enough salted water to
cover. Bring to a boil over medium-high heat. Cook
potatoes 5 minutes; drain, rinse under cold water and set
aside. In large saucepan over medium-high heat, bring
broth and sherry to a boil. Season with salt and pepper.
Add onions, carrots, and celery and simmer 5 minutes. Stir
in green beans and chicken and heat soup to boiling. Add
zucchini and potatoes and simmer 1 minute longer or until
vegetables are as tender as you like them.
Variation: Chicken Minestrone
Add 1 cup chopped stewed tomatoes in their juice and 2 cups
cooked, drained fusilli or other pasta and 1/2-cup cooked
kidney beans when adding zucchini and potatoes. Stir in
1/2-cup grated Parmesan cheese just before serving. Other
fresh vegetables may be added according to their cooking
times. Minestrone happens to be one of Frank's favorites,
although he skips the cheese because of its cholesterol.
NEW ENGLAND CHICKEN 'N' CORN CHOWDERServes 4-6
Chowders are thick soups which take their name from the
large French pot used in soup-making called a "chaudiere."
You can use fresh corn in this recipe, but I deliberately
suggested frozen corn first because frozen corn can
actually taste sweeter and fresher than the fresh corn you
buy at the supermarket. Corn loses 50% of its sweetness in
just 24 hours at room temperature, and it can take days for
corn to get from the fields to the supermarket to your