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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

(Soup) Fresh Corn & Chicken Chowder Recipe

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This recipe for (Soup) Fresh Corn & Chicken Chowder is from Recipe Favorites of the Pitts Household, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 chicken breasts, with skin & bones
*(can use 2 packs cooked chicken strips)
1 cup onion, chopped
Green onion, sliced
5 ears fresh corn, scrapped off the cob
*(can use Picksweet frozen white shoepeg corn)
2 14oz chicken broth
1 red pepper, chopped
Salt/pepper
Pinch cayenne pepper
Pinch saffron
Directions:
Directions:
If you add chicken to soup, either bake it or boil it. If you boil it, save the broth for the soup base. Skin, bone and shred into pieces.

Saute onion and bellpepper in a large Dutch cookpot with butter & olive oil, until tender. Add corn and cook for 5 min. Add one can of broth, bring to boil, then reduce heat. Cover and simmer for 20 min until corn is tender. Remove from heat to cool slightly.

In the blender or handheld emulsifier blender, puree ½ of liquid until smooth. Add remaining broth, cooked chicken, salt & pepper, cayenne, and saffron. Heat through. Top with sliced green onions.

 

 

 

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