Soup’r Delicious 2014
Audrey’s Charity: House of Grace of the Adirondacks
WEEK 1: March 3-7, 2014
This soup will be featured at the cafe for one week in March as part of our Soup’r Delicious charity event. Check back for the complete Soup’r Delicious schedule! Each participant chooses a charity and 50% of their soup sales will benefit the selected not-for-profit.
“I am from the southwest and green chiles are a big deal out there, as is authentic Mexican fare. This recipe is dedicated to my Aunt Margery Pruitt of Farmington, NM who is an avid canner and who judges canned items for the fair in Durango, Colorado. If this [soup] can raise money for House of Grace, she would be very proud and happy. ” – Audrey Jean Shaw.
Recipe Yield: 4 quarts
1 1/4 lb Perdue chicken breasts, raw – cut into bite size pieces
3/4 cup chopped yellow onion
1 tbsp diced fresh garlic
3 tbsp salted butter
1 cup chicken broth
1 chicken bouillon cube
2 tsp ground cumin
1 tsp crushed red pepper flakes
1 can (14.75oz) cream corn
1 cup frozen sweet corn kernals
2 cans (4 oz) chopped green chiles
2 cups half & half
8oz Heluva Good Monterey Jack cheese, shredded
2 plum tomatoes, chopped
fresh cilantro, chopped
In a soup pot, heat butter over med-high heat and sauté,onion and garlic until translucent, then add raw chicken and cook until no longer pink. Add broth, bouillon, cumin, and pepper flakes. Bring to a simmer, cover, and gently simmer for 15 minutes [this develops flavor ]
Add cream corn, corn kernals, chiles, half & half, and cheese. Heat slowly over medium heat till cheese is melted and chowder is hot –> DO NOT BOIL!
Just before serving, sprinkle with tomato and cilantro (if desired) and serve with tortilla chips.