It's been a quiet day off, just me and Gil hanging out together. Small chores completed, and dinner is simmering on the stove. I don't claim to be an exceptional cook, but I believe that I do quite well in my own little kitchen. I wanted to experiment with chicken corn chowder leaning towards a southwestern or Mexican flavor. After looking at a couple of different versions of chicken corn chowder on line I waged on with my Julia Child endeavor, lol.
You can stop reading now if you are not interested in my preparations. Sorry, no juicy gossip today, just tasty soup.
I sauteed the chicken in olive oil in a dutch oven to begin. (I prefer chicken thighs-cheaper meat, tastier-to me that is.) Once that was completed I poured off the excess oil, and added 2 cans of chicken broth, 2 cups of water, some cumin, fresh pepper and 2 cans of mild green chili's. I let that simmer until the meat fell of the bones, and removed the bones from the pot.
I do not always use fresh vegetables, usually a combination, saves me $$. I sauteed 1/2 a white onion in butter until it was clear and added it to the pot. One can of pinto beans, rinsed, and one can of whole potatoes cut up.
Added 1 can of cream corn and a 3rd can of green chili's, and 2 bags of frozen white corn. More fresh pepper and cumin to taste.
It's all simmering now. I am debating thickening it with a roux. It is quite tasty without adding anything else, it would be different with the roux, but definitely more fattening.
Anyway..that was my day. I'd share dinner, but I don't believe anyone lives close enough..:-) If you have my number and want a bowl or 2 call me.
I am not sure if I use the roux whether it will keep as long. A Fresh loaf of bread to accompany. This does beat regular chicken soup, but then I love the flavor of mild green chili's and cumin. If you want spicier, there is always adding a fresh jalapeno pepper and adding a dash of hot sauce.
hugs, k--umm.....yep,.it was good. I did add the roux.
Now I will Have to take a walk tomorrow.
The bathroom scale is Not my friend.
Ingredients
6 chicken thighs
olive oil to sautee
2 cans chicken broth
1 can cream corn
2 bags frozen white corn
1 large can whole potatoes
3 cans mild green chili's
1 can pinto beans-rinse
1/2 of a large white onion
1 tablespoon butter
cumin
salt and fresh pepper as you like
~Yum~.
You can stop reading now if you are not interested in my preparations. Sorry, no juicy gossip today, just tasty soup.
I sauteed the chicken in olive oil in a dutch oven to begin. (I prefer chicken thighs-cheaper meat, tastier-to me that is.) Once that was completed I poured off the excess oil, and added 2 cans of chicken broth, 2 cups of water, some cumin, fresh pepper and 2 cans of mild green chili's. I let that simmer until the meat fell of the bones, and removed the bones from the pot.
I do not always use fresh vegetables, usually a combination, saves me $$. I sauteed 1/2 a white onion in butter until it was clear and added it to the pot. One can of pinto beans, rinsed, and one can of whole potatoes cut up.
Added 1 can of cream corn and a 3rd can of green chili's, and 2 bags of frozen white corn. More fresh pepper and cumin to taste.
It's all simmering now. I am debating thickening it with a roux. It is quite tasty without adding anything else, it would be different with the roux, but definitely more fattening.
Anyway..that was my day. I'd share dinner, but I don't believe anyone lives close enough..:-) If you have my number and want a bowl or 2 call me.
I am not sure if I use the roux whether it will keep as long. A Fresh loaf of bread to accompany. This does beat regular chicken soup, but then I love the flavor of mild green chili's and cumin. If you want spicier, there is always adding a fresh jalapeno pepper and adding a dash of hot sauce.
hugs, k--umm.....yep,.it was good. I did add the roux.
Now I will Have to take a walk tomorrow.
The bathroom scale is Not my friend.
Ingredients
6 chicken thighs
olive oil to sautee
2 cans chicken broth
1 can cream corn
2 bags frozen white corn
1 large can whole potatoes
3 cans mild green chili's
1 can pinto beans-rinse
1/2 of a large white onion
1 tablespoon butter
cumin
salt and fresh pepper as you like
~Yum~.
2 comments:
It does delicious! I would be picking out some of the green chiles.....3 cans? You have a stomach of steel, Kung Fu Grasshopper!
Enjoy your meal!
Love, Mel
Not too spicy, they are the mildest of the green peppers. you had a quesidilla made with them when you visited. It made a spicy a little sweet chicken soup.
k
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