Monday, October 17, 2011


After weeks of having my nose glued to a research or study book of some sort, I was able to finally spend some quality time in the kitchen. We had some veggies that needed to be eaten so I decided to make some soup. Here's what I made, (I hope I remembered everything). It just needs a name...

2 chicken breasts, cooked and shredded
4 T. butter
3 red peppers
3-4 ears of fresh corn
2-3 leeks (white and light green part)
4 cups of chicken broth
1/2 tsp thyme
1 tsp red pepper flakes
1/3 cup cream cheese
salt & pepper to taste

Corn chips
Cheddar Cheese

(If you cook the chicken in a pan on the stove, deglaze with water, let it evaporate, and save the bits to add to the soup.)

Roast the red peppers, put in a bowl, and cover to allow steam to soften until cool and de-skin. Roast the corn and cut the kernels of the cob. Melt the butter in a soup pot. Chop up the peppers and leeks, and add to the pot of melted butter, along with the corn. Cook until leeks are soft, add the chicken broth. Add the thyme, and red pepper flakes and bring to a boil. Puree half of the soup, and return to the pot. Add chicken, (and deglaze if cooked on the stove). Add the cream cheese and whisk until blended. Place into bowls and add corn chips and cheese for garnish.

To make the corn chips:
Take 4 small corn tortillas, brush with olive oil and bake until golden and crispy. Crunch chunks into the soup.