This is my favorite way to repurpose chicken soups, stews and chowders. The cornbread pairs nicely with the herbs, spices and cream in the soups. It’s an amazing winter meal on a cold day. You can use the boxed cornbread mix if you’d like. It works just as well.
1 quart leftover Chicken Soup or Chicken Chowder
1 can Cream of Chicken Soup
¼ cup Frozen Peas
¼ cup frozen Sweet Corn
1 cup Cheddar Cheese
Salt and Pepper to taste
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Cornbread:
1 cup Flour
1 cup Yellow Corn Meal
3 teaspoon Baking Powder
Large pinch of Salt
1 Large Egg
½ cup Honey
1 cup Half & Half
⅓ cup Olive Oil
- Preheat oven to 375°F.
- Add the leftover chicken stew to a large bowl and stir in the cream of chicken soup, cheese, corn and peas. Taste and season accordingly.
- In a large bowl, combine all of the dry cornbread ingredients together and create a well in the center. Crack in the egg, then pour in the milk and honey. Mix with a fork, then slowly drizzle in the oil until it forms a smooth batter. Drop spoonfuls of the batter over the chicken stew and bake for 30 minutes or until the cornbread is golden brown and no longer doughy in the center.
- Cool for 5 minutes before serving and enjoy!
Looking for a side dish? Try one of these recipes!
Ash's In The Kitchen 
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