 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
The corn is plentful right now and its just as good served cold as hot Ingredients:
12 cups chicken stock (homemade is best) |
4 cups diced cooked chicken |
1 cup diced onion |
2 large cloves of garlic minced |
1/2 cup finely diced celery |
1 cup finely diced carrot |
6 cups corn (freshly cut off the cob is best) |
2 tbsps. olive oil |
2 bay leaves |
1 tsp cumin |
1 tsp corriander |
salt and pepper to taste |
3 large potatoes peeled and 1/2 diced |
2 cups light cream |
3 tbsps. butter |
2 tbsps. flour |
2 tbsps. very finely minced jalepano pepper |
Directions:
1. Using a 5 qt. or greater pot heat oil, add onions, carrot, garlic, celery and potatoes, salt and pepper to taste, saute till onions are nearly opquae. Add Chicken stock, diced chicken, bay leaves, cumin and corriander. Slow cook for apporximately 40 mins or till carrots and potaotes are tender. Add the corn and simmer for 10-15 minutes. Reduce your soup to add a deeper and richer flavor (I usually reduce by 1/8 volume). In a small saucepan add butter and melt, add flour and make a rue salt and pepper to taste slowly add your cream and over low heat cook for 10 minutes add a few large spoons of your chicken stock then pour into the soup. The very last step is adding the jalepano, the finer the pepper is chopped the greater the impact of the heat, it kinda hits the back of your mouth as it goes down. This can be served warm, hot or even room temp. Add a little dipping bread and it makes a great meal for a fall evening.
|
|