Living in the south, hushpuppies are seen on every single dish, no matter if it is breakfast, lunch or dinner. I even enjoy hushpuppies as a snack. I recently had the opportunity to work with Savannah Classics and review their line of hushpuppies and I was so excited. I usually just buy whatever I can find in the frozen section. You can find the mixes in the flour aisle but I can never get those to taste right. With the frozen ones they are mixed right but a lot of the time they have that freezer taste to them. So if I want to enjoy hushpuppies I usually have to go to a restaurant.
When I received my package I couldn’t wait to sink my teeth into them. I received three different flavors to try out; Jalapeno, Original and Sweet Corn. No need to make a special trip to a specialty store, these are found right in the freezer section of your grocery store. What I loved about these are that they can either be cooked in the oven or deep-fried.. yummm… These delicious hushpuppies are made from a recipe that has been handed down for generations and includes diced onions, the finest cornmeal available and top-secret recipes. It took a few minutes and I was trying these out. Each one has the perfect mix of just the right spices to have that melt in your mouth taste. So, I knew immediately what I wanted to cook with these. I love a good chicken pot pie, but I have wondered if I could make it into a soup. So that is what I set out to do. It was not really that hard and turned out to taste just like a chicken pot pie, except for soup!!
You will need the following ingredients:
• 2 lbs of cooked and cubed or shredded chicken
• A good mix of veggies. I used some zucchini, squash, lima beans, carrots and green beans for a more healthier version.You could also add in a few cans of that Veg-All.
• 4 cups of chicken stock
• 1/4 cup milk
• 2 TBS Cornstarch
• 1 TBS mustard.. yes.. my secret ingredient
• Salt, Pepper, Italian Seasoning and Parsley to your liking
• 1 Bag of Savannah Classics Hushpuppies (your choice of flavor)
First, you will want to throw everything except the milk and cornstarch into a slow cooker. Let this cook in the crock pot on high for about 3 hours. While that is getting all good and simmering, cook the hushpuppies according to the directions on the package and your chosen method of cooking. Once done, cut them in half and then store them until they are ready to be added to the soup. One you approach the last 30 minutes, go ahead and mix the cornstarch and milk thoroughly and add to the crock pot and give it a good swirl. Once you have 5 minutes until your soup is done, add in the hushpuppies and serve. This is seriously so delicious and you will wonder why you haven’t tried this before.