Wednesday, November 3, 2010

Southwestern Chipotle Chicken Corn Chowdah

8 cups chicken stock
2 cups milk
3 tbsp flour
8 pieces of bacon
2 red onions
3 stalks of celery
1 large can of corn
2 regular sized cans of cream of corn
6 red potatoes
2 red peppers
2-3 chicken breast
Pack of chipotle peppers (about 6)
About ½ cup fresh minced cilantro
4 bay leaves
Cayenne pepper

In large pan, fry bacon until crisp
Remove bacon and set aside for garnish (or eat. It's tasty)
Add 2 chopped red onions to bacon fat and cook until soft
Reconstitute and mince chipotles
Cut up chicken into bit
Add chicken broth, chicken, celery, potatoes, red peppers, chipotles and cook til everything is done
Mince cilantro
Stir flour into milk and the add to the rest of the soup
Add spices and simmer for a little bit then serve

1 comment:

  1. Hey, I used the recipe suggested by you. I can not forget the taste of chicken. I have suggested my friend to use the same recipe. Thanks for posting the delicious recipe here.