Monday, January 18, 2010


Loving this cold rainy weather. This is so tasty and hearty. We always eat it with hot buttermilk biscuits and lots of honey or homemade jam.


1 diced onion
3 carrots, peeled and died
4 cloves garlic, minced
2 celery ribs, diced
3 T. flour
5 red potatoes, diced (do not peel) about 1 ½ lbs.
1 qt. cream or half and half
6-8 cups chicken broth
1 t. marjoram, fresh minced or dried (use less dried)
1 t. parsley, fresh minced or dried (use less dried)
¼ t. paprika
¼ t. cayenne pepper
1 t. unsalted butter
1 pkg frozen sweet corn
2 cups, cooked, shredded chicken

ROUX: One part melted butter to two parts flour (1 T. melted butter, 2 T. flour)Mix well until flour is mixed into butter thoroughly

Saute onions, carrots and celery until softened. When softened, add the garlic. Add the 2 T. flour and sauté a few more minutes to cook the flour. Add the potatoes and chicken broth. Cook just until the potatoes are soft. Add the corn and sour cream (or half and half). Bring back to a boil and add the cayenne, paprika and the fresh herbs. Add the cooked, shredded chicken. Season with salt and pepper to taste. Add about 5-6 tablespoons of roux to your desired thickness(recipe above). Simply whisk it into the hot soup. It will not lump. Add a little at a time to your desired thickness, as it thickens as it cooks.

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