Sunday, 19 November 2017

Sweet Corn and Chicken Chowder


I love November, it's my favourite month of the year, Why?, well for many reasons, firstly it brings the promise of December which is basically the Friday of months, we'll get there in ten days, but for now lets focus on No-vem-baah!, the chill folks, these lovely cold mornings, nippy afternoons and cool nights are such a fun weather to live in especially for folks close to the equator, who have a forever kind of summer most months of the year, Next is winter vegetables are here and they are saturated with colour, health and nutrients and give culinary aficionados like me a reason to get my rusty wheels up and running again, thinking of all the yummy dishes that I could create with them and finally Straw-be-rries!!!, enough said.


Now cooler days call for cosying up under the blanket,catching eighty winks (because its too cool for forty, you see!) at 3 pm, along warmer foods that give the tummy the same effect that a blanket gives the body and what could be more comforting than a hot bowl of chicken soup?, toss in some corn and a ladle of beer and you are on your way to a blissfully cozy snooze.

Read of for the recipe...



Serves : 6

You will need:

1 tbsp olive oil
500 gms chicken breasts skinless and boneless cubed
3 cloves of garlic, minced
1 medium onion, chopped
1 tsp ground cumin
Salt and pepper to taste
2 cups milk *
2 cups hot water
2 chicken stock cubes
1 14 oz can cream-style corn
1 14 oz can of corn kernels
2 green onions chopped
2 tbsp fresh coriander leaves, chopped
1/2 cup Monterey Jack or any sharp cheddar cheese shredded (optional for topping)

Method:

In a large pan or soup pot heat the olive oil over medium high heat.

Add the chicken pieces and cook the chicken for about 5 to 7 minutes, until cooked through and no longer pink.

To the pot, add the garlic and chopped onion and cook for another 3 minutes until the onion becomes translucent, stirring occasionally.

Season with cumin, salt and pepper, then add the milk and the chicken broth and bring to a boil. Add the cream-style corn, corn kernels and stir.

Simmer for another 10 minutes, stirring occasionally.

Garnish with chopped green onions and coriander leaves and serve topped with cheese if preferred.

Enjoy!

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