How to make it

  • Using a 5 qt. or greater pot heat oil, add onions, carrot, garlic, celery and potatoes, salt and pepper to taste, saute till onions are nearly opquae. Add Chicken stock, diced chicken, bay leaves, cumin and corriander. Slow cook for apporximately 40 mins or till carrots and potaotes are tender. Add the corn and simmer for 10-15 minutes. Reduce your soup to add a deeper and richer flavor (I usually reduce by 1/8 volume). In a small saucepan add butter and melt, add flour and make a rue salt and pepper to taste slowly add your cream and over low heat cook for 10 minutes add a few large spoons of your chicken stock then pour into the soup. The very last step is adding the jalepano, the finer the pepper is chopped the greater the impact of the heat, it kinda hits the back of your mouth as it goes down. This can be served warm, hot or even room temp. Add a little dipping bread and it makes a great meal for a fall evening.

Reviews & Comments 3

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  • Good4U 6 years ago
    Reviewed in IMI
    Soup Again
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    " It was excellent "
    pointsevenout ate it and said...
    Good chowder. Only used half the jalapeno.
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    " It was excellent "
    beebop ate it and said...
    I made this last night for supper and it was delicious! The cumin really adds a great flavor!
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  • krumkake 12 years ago
    Excellent! Another must try...
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