Early Autumn Chicken and Corn Chowder October 1, 2013

Filed Under: Chili seasoning - Sue Fuirst @ 3:22 pm
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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



Yikes, it’s Mid-August Already! August 10, 2013

Filed Under: Asian BBQ rub,Cassoulet seasoning,Chili seasoning,italian seasoning,rosemary roasting blend,Tandoori spice blend - Sue Fuirst @ 6:40 pm

Why does summer always go so quickly?  I’m just getting into my grilling groove.  Here’s a simple recipe for all of that corn I saw at the Farmer’s Market today.

Seasoned Corn on the Cob

Shuck 6 ears of corn.  Lightly brush each ear of corn with melted butter.  Season with the Basics Fuirst Spice Blend of your choosing.  (My go-to for this is Chili Seasoning.) Wrap each ear in foil and place on a hot barbecue grill.  Cook for 10 minutes, turning frequently.  Serves 6.