Katie asked for the following recipe, and this is what I have jotted down. Usually now I prepare it with real milk and real chicken stock instead of with dry milk with water. And it doesn't have to be chicken breast, but can be chicken stock with thigh meat or whatever. It's definitely a tweakable recipe, but here is the starting point.
Boil in 1.5 quarts of water:
3 large potatoes, diced
1 onion, chopped
1 large chicken breast
1 pound frozen corn (or two 1# cans)
1 Tablespoon cumin
1 can Rotel (or 15-oz can of Mexican stewed tomatoes,
that is, the kind with tomatoes and chili peppers)
When potatoes are tender, remove chicken breast from pot.
Whisk together:
2.7 cups dry milk
2/3 cup flour
2 cups cold water
(You may need to add more water.)
Add milk/flour slurry to soup, stirring to blend into liquid, and then continuing to stir while the broth thickens.
Chop the chicken breast.
Return chicken to pot.
Add:
2/3 cup shredded sharp cheddar.
Stir till cheese melts, and then serve.
Subscribe to:
Post Comments (Atom)
I had considered posting that on the recipe blog when I put up a few things last night...
ReplyDeleteWould you be interested in having access to posting on that one?
You said before that you were gonna let me put recipes on your & Katie's recipe blog. But [pout pout] you haven't let me yet. I can put it there if you want. Or I can just keep posting things here under the "recipe" label.
ReplyDeleteWhich email address do you use to log into Blogger? The gmail one?
ReplyDeleteI'll send an invite to the login address.
Yes, blogger uses the gmail address.
ReplyDelete