Post by shevy on Aug 3, 2014 2:57:11 GMT
4 slices bacon, diced
1 small onion, diced
1 red pepper, diced
1 green pepper, diced
2 jalapeños, minced
10 ears of corn, kernels cut off the cob (keep cobs)
7 small new potatoes, diced
1 cup shredded sharp cheddar
1 cup shredded pepper jack
1 cup Greek yogurt
1 large or 2 small chicken breasts, cut into 2 inch chunks
6 cups chicken stock
1 teaspoon dried thyme
1/2 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon old bay
1 bay leaf
salt/pepper
Remove 1/4 cup onion, corn, red and green pepper and about 2 tablespoons jalapeño and set aside.
in soup pot, fry bacon until crisp. Remove bacon and drain on towels.
Leave 1-2 tablespoons of bacon grease in pan. Add the potato, onion, peppers and corn and stir over medium heat. Add all spices and stir until onions start to sweat, about 5 minutes.
Take cobs over pot and run the back of the knife over to scrape the solids and 'milk' into the pot. Toss the cobs. Add the stock and bring to simmer. Add in chicken, turn to medium low, cover and cook for an hour.
Pull out the chicken and cube or shred. Remove bay leaf and toss.
At at this point, I use the immersion blender on 1/2 of the soup and purée it. I return to the pot and turn heat to medium high. Whisk in cheeses 1/2 cup at a time, until it's melted. Whisk in yogurt. Add chicken back and heat through.
Adjust any seasonings. My hubby loves to add a drop of liquid smoke and sprinkle cayanne on his, I like mine with a bit of dry mustard for more tang.
I serve in soup bowls and top with the raw, diced veg and some biscuits.
1 small onion, diced
1 red pepper, diced
1 green pepper, diced
2 jalapeños, minced
10 ears of corn, kernels cut off the cob (keep cobs)
7 small new potatoes, diced
1 cup shredded sharp cheddar
1 cup shredded pepper jack
1 cup Greek yogurt
1 large or 2 small chicken breasts, cut into 2 inch chunks
6 cups chicken stock
1 teaspoon dried thyme
1/2 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon old bay
1 bay leaf
salt/pepper
Remove 1/4 cup onion, corn, red and green pepper and about 2 tablespoons jalapeño and set aside.
in soup pot, fry bacon until crisp. Remove bacon and drain on towels.
Leave 1-2 tablespoons of bacon grease in pan. Add the potato, onion, peppers and corn and stir over medium heat. Add all spices and stir until onions start to sweat, about 5 minutes.
Take cobs over pot and run the back of the knife over to scrape the solids and 'milk' into the pot. Toss the cobs. Add the stock and bring to simmer. Add in chicken, turn to medium low, cover and cook for an hour.
Pull out the chicken and cube or shred. Remove bay leaf and toss.
At at this point, I use the immersion blender on 1/2 of the soup and purée it. I return to the pot and turn heat to medium high. Whisk in cheeses 1/2 cup at a time, until it's melted. Whisk in yogurt. Add chicken back and heat through.
Adjust any seasonings. My hubby loves to add a drop of liquid smoke and sprinkle cayanne on his, I like mine with a bit of dry mustard for more tang.
I serve in soup bowls and top with the raw, diced veg and some biscuits.