The Homestead Way of Life

Mexican Chicken Corn Chowder

O.K.  Now that  you have all your broth canned and lots of tender chicken, here's an absolutely scrumptious soup to use it in:

Ingredients:

1 1/2 pounds of the cooked chicken

1/2 cup chopped onion

1 clove garlic, minced

1 red bell pepper, diced

2 TBS. olive oil

1 TBS. butter

3/4 tsp. ground cumin

4 cups of the chicken broth

2 cups water

2 cups heavy cream

2 cups sweet corn

1 cup cooked white rice

1 can diced green chiles

4 TBS. corn starch mixed in 1/2 cup water

A few shakes of Tabasco

dash of paprika

1/2 cup fresh cilantro leaves

salt & pepper to taste

Melt the butter and olive oil together in a heavy stock pot.  Add the onion, garlic and bell pepper and saute for a minute, til onion is translucent.  Add the chicken, cumin and a little pepper and stir.  Add the broth and water and bring to a boil, simmer on low heat for a few minutes.  Stir in the cream, corn, rice and chiles.  Cook, stirring frequently, for about five minutes.  Stir the corn starch into the water and add to the hot soup.  Stir until soup thickens.  When soup is thick, shake in a few dashes of Tabasco, salt and pepper to taste and stir in the cilantro.

This is so delicious, satisfying and filling.  Just perfect for a cold winter night.

Enjoy!

Untitled Comment

08:19, 2006-Feb-1 .. Posted by homesteadinthemaking

Thanks for commenting on my blog... This recipe looks great. I cant wait to try it. I have been getting your newsletter for about 4 months now and am so inspired by all that you do. Thank you again...

Trixi:)