Thursday, March 12, 2009

CHICKEN AND CORN BISQUE


Took a Southwesten Flavors cooking class the other night and this is one of the dishes we made.
It was taught by Gigi Warshawsky. I love Gigi's classes she has the easiest and quickest recipes and they are so flavorful. This was my favorite of the class.
1TBS ollive oil + 1T butter
1/2 C onions finely chopped
1/4C celery finely chopped
1/4C carrots finely chopped
1Tbs garlic minced
1/3 C flour
1/2C white wine
1 Can chicken broth
1C milk
salt and pepper to taste
1Tbs chili powder
1 bay leaf
shot of Tabasco (to taste)
2C heavy cream
1C corn, preferably fresh off the cob, but frozen will work
2C rotisserie chicken shredded
1/4C green onions minced
1/2 tsp Worchestershire sauce
1/4C Sherry or to taste.
In a large sauce pot, add the butter and olive oil. add the onhions, celery, carrots and garlic. Saute for a couple of minutes but do not allow veggies to color. Sprinkle witih flour and incorporate; cook 1 minute. Add the white wine and stir. Add the chicken stock and milk.
Season with salt and pepper, chili powder, bay leaf and tabasco. Simmer for about 15 min... it should start to thicken. Add the chicken, cream, corn, green onions, worchestershire sauce, adjust seasoning. Simmer 10 min. add Sherry and green onions.
garnish with croutons or I used fried tortilla strips.
This soup is even better the next day when all the flavors meld. This is not a low calorie soup but it is delicious.

13 comments:

Melly/Melody/or Mel said...

I love a good bisque!

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