Sunday, December 20, 2009

creamy chicken corn chowder

I got this recipe from my friend Kim. It's her favorite soup, and it's now Danny's too!

My changes are in purple.

*Creamy Mexican Chicken Corn Chowder

3 chicken breasts, diced (4 chicken breasts, cooked and shredded)

1/2 cup chopped onions (I put mine in the food processor)

1-‐2 cloves minced garlic

3 Tbsp butter

2 chicken bouillon cubes

1 cup hot water

1/2 to 1 tsp ground cumin

( 1TB smoked paprika, 1 TB Mexican chili powder)

2 cups half and half

2 cups shredded Monterrey Jack cheese

1 (14 3/4oz) cream style corn (1 bag frozen corn, thawed. I put 2/3rds of it in the food processor with a few TB of half & half)

1 (4 oz) can diced green chilies, undrained

1/4 tsp Tabasco sauce (pinch of red pepper flakes)

1 medium tomato, chopped (no tomato)

fresh cilantro (optional)

Tortilla strips

In a dutch over or large saucepan, brown chicken, onion, and garlic in butter until chicken is no longer pink. Dissolve the bouillon in hot water. Add to pan along with cumin; bring to boil. Reduce heat, cover and simmer for 5 minutes. Add half and half, cheese, corn, chilies, and Tabasco sauce. Cook and stir over low heat until the cheese is melted. Stir in chopped tomato. Serve immediately. Garnish with cilantro if desired.


*This is the base recipe that I start from, but I always tweak it and do things differently every time.

The last few times that I have made it, I cheated and just used a Costco Chicken that I shredded and added to the soup base. Its super easy, less messy and really yummy, but I have made it both ways and it's always great.

I also add some cilantro into the soup at the end of the cooking instead of just as a garnish.

Also, I like a little bit thicker soup so I make a roux using 2Tbsp butter and 2Tbsp flour, microwave it, stir it up and add it to the soup to thicken it.

Sunday, December 13, 2009

Massaman Curry

(or Chicken with Peanut Curry Sauce)

2 T canola oil

1.5 lbs boneless, skinless chicken, cut into 1” pieces

salt and pepper

vegetables of choice, fresh or frozen (I use carrots and red potatoes and I usually par-boil them just a bit)

Peanut Curry Sauce:

1.5 cups coconut milk ( I use light)

1/2 cup chicken broth (I use low-sodium)

1/3 cup peanut butter

2 T packed brown sugar

2 T lime juice

1 T red curry paste

Dry Roasted Peanuts * optional (you can easily tweak this sauce, if you like your curry spicier, sweeter, etc)

In a large skillet, heat oil over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to hot oil: cook about 5 minutes or until cooked through, stirring occasionally. Add whatever vegetables you like. Cook and stir 3 minutes more.

Meanwhile, whisk together ingredients for Peanut Curry Sauce in a medium bowl. Pour into skillet over chicken and vegetables, stirring to combine. Bring to a boil, then reduce heat; simmer for 10+ minutes or until vegetables are to desired tenderness.

Serve with Coconut Rice

Coconut Rice

1 cup white rice (I use calrose)

1 cup chicken broth (low sodium)

3/4 cup coconut milk

2 T lime juice

1/4 cup flaked coconut, toasted

You are basically just making white rice as directed, but using the above liquids rather than water. While the rice is cooking toast the coconut in a dry skillet over medium heat, stirring occasionally until golden brown. If you have a rice cooker, it makes it easier... but the stovetop works fine too.

Add toasted coconut to the rice and fluff just before serving.


* I used regular coconut milk, and organic chicken broth. I also added some red pepper flakes to the sauce for a bit more spice.

I used yams instead of carrots because Danny does not like carrots- and I used red, golden and purple fingerling potatoes- and they were perfect!

Recipe from Kim's Kitchen.

and, I did NOT take that photo. I found it.