Smokey Poblano Chicken Corn Chowder

Smokey Poblano Chicken Corn Chowder
Cathy Dunford


1/4 c olive oil
3 lg carrots, peeled and diced
2 lg onions, diced
5 stalks celery, diced
1/8 c. minced garlic
2-3 poblano (pasilla) chilies, seeded and cut into small pieces
1 t salt
1/2 t white pepper
1/4 t cumin, or more to taste (I add another 1t. making 2 total)
1 t liquid smoke (I find this near the bbq sauces and this is really worth finding because it adds great smokey flavor to your soups and home made bbq sauces)
1/4 t thyme
1 T chicken bouillon granules
3 qts chicken broth
1/2 bunch fresh cilantro leaves, minced
1/2 c butter
1/2 c. flour
1/2 t bottled hot sauce, or more to taste
1 c. heavy cream ( I use half and half to cut calories/fat)
6 chicken breasts, cut into bite sized pieces
3 c frozen corn

This feeds my family dinner and then some.....I double it and take some to a friend.

In a lg stockpot cook chicken until no longer pink. Remove from stockpot and set aside. Add olive oil and heat then add carrots, onions, celery, garlic, poblanos, salt, white pepper, cumin, and thyme. Saute for 7-8 minutes until veges soften. Stir in bouillon and the broth,cilantro, chicken and corn and cook for 10-12 minutes. Stir in the chicken and heat until chowder becomes thicker and heated through. Melt butter in a lg skillet add flour and stir to combine. Cook, stirring frequently, for 3-4 minutes. Ladle 1-2 c of the hot liquid from the soup into the flour mixture and whisk until combined. Add another 1-2 cups of liquid and repeat. Pour the mixture into the stockpot and whisk it until smooth into the soup mixture. Stir in heavy cream and return to a boiling. Add hot sauce. Thicken and serve.

This is great with tortilla chips, avocado, some Mexican cheese, even a bit of sour cream on top....whatever you want to top it with.

Empanadas

1 batch of Flour Tortillas uncooked.
1-2 lbs ground beef
1 Tbsp onion flakes
salt and pepper to taste
Saute beef with onion, salt and pepper until cooked through
Add:
6-8 oz La Victoria Medium Salsa
Meat should be moist but not soggy
1 can corn, drained

2 cups cheddar jack cheese, shredded

Roll tortilla dough as if making a tortilla, but slightly thicker. On one side, place a scoop of meat and top with cheese. Fold dough over, making a turnover. Press sides together with fingers or a fork. Repeat until meat is gone. Place empanadas on a greased baking tray.

Bake at 400 degrees for 12 minutes, or until brown and crispy. Serve with catsup or green salsa.

*I rarely measure the meat and cheese, so these amounts may not be correct. You might need to make more dough part way through.

Flour Tortillas

For step by step directions with photos, click here

3 cups Flour
1/3-1/2 cup Crisco
1 tsp salt
1 cup hot water

Place flour and salt in large bowl. Cut in Crisco with a pastry cutter or two knives.
Add water all at once
Stir and knead until a moderately soft dough forms
Separate into balls that fill the palm of your hand
Roll each ball into a round tortilla, flipping over and flouring underneath regularly.

Cook in a large saute pan or griddle on med flame, 1-2 min per side.

(makes 10 tortillas)

Green Enchilada Casserole

5-6 soft corn tortillas
1 can cream of chicken soup
1 can green enchilada sauce (we like La Victoria)
1 lb chicken breast, boiled and chopped
2 Tbsp onion flakes
1/4 cup chopped olives
1-2 cups rice- precooked
2 cups cheese

Combine soup, and sauce and mix well. Spoon a thin layer onto the bottom of a 9 x12 baking dish
To remaining soup and sauce, add rice, chicken, onion and olive. Mix well.

Place layer of tortillas over mixture in pan. Then, layer 1/2 of the rice mixture, and half of the cheese. Repeat layers.

Cook in oven, uncovered, for 30 min or until hot through.

PS The canned Costco chicken is a dream for this, or boil several chicken breasts, chop, and freeze in 1/2 to 1 lb packets for quick cooking.