The Mixed Stew is going on hiatus this week. We will be back on February 2nd with new recipes. Enjoy a helping of hearty repeats to warm up the winter.
Post originally from November 14, 2011
Post originally from November 14, 2011
Another yummy corn
soup
This corn soup calls
for some corn flour and coconut milk to thicken the chicken stock.
Consequently, expect a stronger corn taste in every spoonful. We also added
some canned corn chowder to enhance the flavors. Here’s the recipe:
What you will need:
1 wooden spoon
1 large stock pot with lid
1 (18 oz.) can Campbell’s (chunky) corn chowder
2 tablespoons cooking oil
8 cups water
4 to 6 chicken leg quarters
1 yellow onion, chopped
2 garlic cloves, chopped
1 to 1 and ¼ cup Masa Harina or corn flour
2 (15 oz) canned corn, drained
1 (14 oz) bag frozen corn
1 can of coconut milk
Salt and pepper to taste
Cooking and Directions:
Place chicken legs in stock pot just enough water to cover pieces and bring to a boil over medium-high to high heat. Let chicken boil until thoroughly cooked -- 30 minutes or so. Allow ingredients to completely cool to room temperature. Debone the chicken and then shred and/or chop the meat into small pieces.
Return stock pot to stove and add oil, salt, pepper, garlic and onion. Stir well and let ingredients cook until onion turn translucent. Add in loose chicken meat and fry for 5 to 8 minutes. Add 6 cups of chicken broth along with canned corn chowder then bring covered pot to a boil. Next, lower the heat to keep ingredients at a slow simmer. Combine 2 cups remaining chicken broth with Masa harina. Gradually add mixture to the pot’s ingredients while stirring to prevent lumps. Add corn. Cover pot. Let ingredients heat up to a slow simmer and gradually stir in coconut milk. DO NOT allow coconut milk to boil. After 10-15 minutes, turn off heat. Let soup rest for another 15 to 20 minutes. Finally, add salt and pepper to taste.
What you will need:
1 wooden spoon
1 large stock pot with lid
1 (18 oz.) can Campbell’s (chunky) corn chowder
2 tablespoons cooking oil
8 cups water
4 to 6 chicken leg quarters
1 yellow onion, chopped
2 garlic cloves, chopped
1 to 1 and ¼ cup Masa Harina or corn flour
2 (15 oz) canned corn, drained
1 (14 oz) bag frozen corn
1 can of coconut milk
Salt and pepper to taste
Cooking and Directions:
Place chicken legs in stock pot just enough water to cover pieces and bring to a boil over medium-high to high heat. Let chicken boil until thoroughly cooked -- 30 minutes or so. Allow ingredients to completely cool to room temperature. Debone the chicken and then shred and/or chop the meat into small pieces.
Return stock pot to stove and add oil, salt, pepper, garlic and onion. Stir well and let ingredients cook until onion turn translucent. Add in loose chicken meat and fry for 5 to 8 minutes. Add 6 cups of chicken broth along with canned corn chowder then bring covered pot to a boil. Next, lower the heat to keep ingredients at a slow simmer. Combine 2 cups remaining chicken broth with Masa harina. Gradually add mixture to the pot’s ingredients while stirring to prevent lumps. Add corn. Cover pot. Let ingredients heat up to a slow simmer and gradually stir in coconut milk. DO NOT allow coconut milk to boil. After 10-15 minutes, turn off heat. Let soup rest for another 15 to 20 minutes. Finally, add salt and pepper to taste.
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