Tuesday, September 20, 2011

Amazing Corn Soup!

Today is a cold and rainy day, and when I asked Kaden what I should cook for dinner he told me "My favorite corn soup mom!" It doesn't take much to convince me to make this soup! It is "souper" easy and the most amazing corn chowder I have ever had. I can take no credit for this recipe because it is a dear friend Mary Beth Huff's recipe.I have never eaten anything that she has cooked that is NOT amazing, but this is one of our family favorites! I remember the first time she brought us some. Keith, Kaden and I were visiting Mom and Dad in Texas, right before we moved to Alaska. We were all kind of under the weather and Mary Beth brought some soup over to make us feel better. I must say this soup healed us all! We ate it and there was NONE left. It was so delicious!! WOW! It is almost a weekly dish made here at our house in Alaska. Kaden who says he hates to eat corn will eat 2 bowls of this soup! I just made it tonight and he did ask for seconds! Thanks for sharing this recipe Mary Beth!! We love it and we love you too!!! Everybody should try this yummy soup! You won't be sorry, I promise!

Mary Beth's Sante Fe Corn Chowder.
1 bag(16oz) frozen corn -(getting frozen corn here is not easy so I use canned corn.)
1 cup Chicken broth
4 TBSP butter or Margerine
2 cups evaporated Milk
1 garlic clove minced
1/4 tsp oregano
Salt & Pepper to taste
3 TBSP canned diced can chiles
1 cup cubed cook chicken
1 cup Monterey Cheese grated ( I don't get this cheese here so I use cheddar, but I love the Monterey flavor)
1/4tsp baking soda
diced fresh tomatoes
crushed tortilla chips

Cook Chicken breast in 1 1/4 cup water with 1 chicken bouillon cube. Cool, Dice. Thaw corn slightly, then grind in a food processor. In a 3 quart pot, combine broth, butter, corn and garlic. Simmer, stirring 5 minutes. Add Milk, Oregano, Chilies, and Salt and Pepper. Simmer 5 minutes. Add Chicken. Simmer 5 minutes. Remove from heat. Add Baking Soda and Cheese. Stir till cheese melts. Ladle into soup bowls, top with Diced tomatoes and Crushed Tortilla chips. Serves 4 generously.

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