Monday, October 31, 2011

Chicken Corn Vegetable Soup.

I set out to make chicken corn chowder, but without the heavy, creamy consistency. This recipe will go through several more iterations before it's exactly what I am after, but this is a very good start. The chief taste-tester in my kitchen had only positive reviews.

  • 2 T butter
  • 1/2 medium red onion, diced
  • 1 red pepper, diced
  • 64 ounces chicken broth
  • 4 stalks celery, diced
  • 2 cups frozen corn kernels
  • 1/4 to 1/2 cup chopped cilantro
  • 3 cups shredded cooked chicken
  • 1 cup salsa
  • 2 T heavy cream
  • lime juice
Melt butter in stock pot or large soup pan.  Saute onion & red pepper until soft.  Add chicken broth and celery. Bring to a boil. Simmer for 5 minutes.  Add corn, clilantro, and chicken. Simmer another 5 minutes.  Stir in salsa. Simmer for 5 minutes. Stir in cream. Serve with a splash of lime juice.

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