Wednesday, August 13, 2008

Chicken Corn Chowder Soup

I love soup! I especially love soup during the summer. Fresh vegetables are really key in a good soup.

  • Fresh corn on the cob (1) , onion (1), basil, tomatoes (5)
  • Leftover chicken breast - diced (can be left out for vegetarian)
  • 1/2 cup Minute Rice (oh, the sacrilege!)
  • Salt, pepper, chili pepper flakes, olive oil & cumin
  • 8 cups of water
  1. In 1 pot, boil some water and cook the corn on the cob.
  2. Chop up the tomatoes or blend a can of whole tomatoes. Dice the onion.
  3. In a second pot, saute the onions, tomatoes, and chili pepper flakes.
  4. When they are cooked and lookin' yummy, add the dry minute rice. I like Minute Rice for soups because it cooks up quickly and doesn't take over the soup.
  5. Add the salt, pepper and cumin.

6. Remove the corn from the water and allow to cool. Gently add the corn water into the 2nd pot.
7. Using a knife, cut the corn off the cob. Add the corn to the soup. Simmer 15 minutes.

Enjoy with some tortilla chips or top with some cheddar cheese.


Leah said...

I think I will be making this for dinner. Thanks Anita! :-)Leah

Leah said...

Anita, I DID make your recipe for dinner! :-) it was super cheap,but super delicious and easy to make. Thanks sooo much for sharing! Leah

Kevin said...

That looks tasty! Great way to use the fresh corn!