Here’s a great soup recipe to ease you into Fall.
Chicken and Corn Chowder
4 cups chicken stock
1 whole chicken breast, poached and shredded into bite-sized pieces
1 large Yukon Gold potato, halved
2 Tb butter
2 large carrots, diced
1 celery stalk, diced
1 medium onion, diced
I leek, diced
1/2 teaspoon Basics Fuirst Chili Seasoning
4 ears of corn, kernels cut from the cobs
½ cup whole milk
1Tb chopped fresh cilantro
Bring a large sauce pan of salted water to boil. Add the potato and cook until tender, 15-20 minutes. Remove potato from water. Let cool slightly and dice.
Place a large soup pot over a medium flame. Add butter. Place carrots, celery, leeks and onions in pan. Stir in Basics Fuirst Chili Seasoning. Cook for 10 minutes until the vegetables are tender. Add diced potatoes and half of the corn. Pour in chicken broth and simmer for 10 minutes.
Using an immersion blender or traditional blender, puree the soup. Stir in milk. Add remaining corn and diced chicken. Season with kosher salt and pepper. Garnish with cilantro. Serves
Sue, how will this recipe work without chicken? Is there a substitute?
I’d replace the chicken stock with vegetable stock and add diced sauteed zucchini.