24th October 2008

Red Chileatole with Mushrooms, Corn, Peppers, and Chicken

This is a perfect recipe to adapt to the vegetables you happen to have on hand.  Our CSA box came loaded with corn on the cob and mushrooms, so I modified a recipe from Rick Bayless’s Mexican Everyday to use the fresh vegetables of the day.  As the book suggests, one of the great things about this soup is that once you master the base broth, the variations are limited only by your imagination.

Lisa says:

Wahoo! I love walking in the door to a meal that’s ready to go!

Chris says:

I like not feeling rushed on nights that you’re home late.

Lisa says:

Nice. Is it spicy?

Chris says:

Shouldn’t be — ancho powder is relatively mild; it has a slightly smokey flavor.

Lisa says:

Mmmmm… the masa harina really gives it a nice consistency.

Chris says:

Totally — and the flavor goes really well with the fresh corn kernels. The starch from juicing the cobs also helps thicken it.

Lisa says:

I like how thin you cut the chicken.

Chris says:

Yep — it cooks pretty quickly that way.

Lisa says:

Well this soup is disappearing pretty quickly this way.

Red Chileatole with Mushrooms, Corn, Peppers, and Chicken
1 tbsp extra-virgin olive oil
1 medium white onion, halved and sliced
4 cloves garlic, peeled
2 tbsp ancho chile powder
1 1/2 tbsp masa harina
4 cups chicken broth, divided
6 oz cremini mushrooms, stemmed and sliced 1/2 inch thick
2 ears of corn
1/2 poblano pepper, cut into 1/4-inch cubes
1 large sprig fresh flat-leaf parsley
3/4 lb boneless, skinless chicken breast, cut crosswise into 1/2-inch-thick slices
salt, to taste

Husk the corn. In a shallow bowl, hold ears of corn upright and, with a sharp knife, cut kernels from the cobs. Then with blunt edge of the knife, scrape juice from cobs. Discard the cobs.

Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring until golden, about 7 minutes. Transfer the onion and garlic to a food processor or blender. Add chile powder, masa harina, and 1 1/2 cups broth; process until smooth.

Return the puree to the saucepan. Bring to a boil over medium-high heat, stirring constantly, until slightly thickened, about 2 minutes. Add the remaining 2 1/2 cups broth, mushrooms, corn kernels and juices, poblano pepper, and parsley and return to a boil. Reduce heat to medium-low and simmer for 10 minutes. Stir in chicken and continue to simmer until cooked through, 6 to 8 minutes more. Taste and add salt if needed. Remove parsley and ladle into soup bowls.

3-4 Servings

posted in Main Dishes, Mexican, Mexican Everyday | 2 Comments

19th December 2007

Ecuadorian Chicken Corn Chowder

This recipe comes from Fitness Food. A hearty – but healthy! – chowder made with chicken, corn, and veggies.

Lisa says:

What’s with all the poaching this week? And isn’t poaching illegal?

Chris says:

Different kind of poaching. But I know what you mean — the enchiladas, the tuna, now this. Not sure. Maybe it’s like when all of a sudden there’s 20 zombie movies coming out, or books being written about Ben Franklin or something.

Lisa says:

Wait a minute — why is this “Ecuadorian” Chicken Corn Chowder?

Chris says:

Well, it’s not really, but that’s where these bowls that Thad and Abbie got for us are from.

Lisa says:

Sneaky! Well, it’s still really good, in spite of your false advertising.

Chris says:

…and the portions are huge!

Ecuadorian Chicken Corn Chowder
1/2 lb chicken breast fillet
4 cups chicken stock
1 large onion, diced
2 potatoes, diced
1 stalk celery, diced
1 large carrot, grated
14 1/2 oz can creamed corn
11 oz can corn kernels, drained
1/2 cup skim milk
3 tbsp parsley, finely chopped

Cut 2-3 slits across the thickest part of the chicken fillet. Heat the stock in a large saucepan over medium heat, and poach the chicken fillet for 10 minutes or until just cooked through. Remove the chicken and set aside. When cool, use two forks to shred.
Add the onion, potatoes, celery, and carrot to the stock. Bring to a boil, then lower the heat and simmer for 20 minutes or until the potatoes are done.
Stir in the creamed corn, corn, milk, chicken, and parsley, and stir until heated through.

4 Servings

posted in Fitness Food, Main Dishes | 3 Comments

10th December 2007

Latin Tomato and Mushroom Soup

Tonight I made a soup adapted from The Mushroom Lover’s Mushroom Cookbook: a chicken broth-based soup with plenty of veggies, chicken, and sauteed mushrooms. The original recipe suggests huitlacoche (also known as ‘corn smut’), but I couldn’t find any here in Seattle.

Chris says:

This is really good — and a nice change of pace from the Great Bowls of Fire soup/stews; most of those seem to have tomato bases.

Lisa says:

Yeah this one’s a bit thinner because of the broth — but really good. And not too spicy.

Chris says:

Yeah, not real hot peppers in here, but they do add flavor. I’m going to make this one again when I stumble across some of that corn smut!

Latin Tomato and Mushroom Soup
6 cups chicken broth
1 14.5 oz can black beans, drained
1 cup shredded chicken
1 cup corn kernels
1/2 cup tomato puree
4 green onions, thinly sliced, white and green parts separated
1 large anaheim pepper
1 small poblano pepper
2 large portobello caps
1/4 cup chopped cremini mushrooms
1 tbsp olive oil
1/2 cup cilantro, chopped
1 tbsp lime juice
tortilla strips *

Combine the stock, chicken, corn, tomato puree, whites of green onion, peppers, and black beans in a large pot over high heat and bring to a boil. Reduce the heat, cover, and simmer 15 minutes.
Meanwhile, heat a skillet over medium heat and sautee the mushrooms in the olive oil until they give up their juices. Set aside.
Stir in the mushrooms, cilantro, lime juice, and green onions, and simmer for 2 minutes. Season with salt and pepper.
Serve hot, sprinkling each bowl with tortilla strips.

* To make tortilla strips, cut 2-3 corn tortillas into thin strips, spray with cooking spray and bake in a 400F oven for 10 minutes or until crisp.

posted in Main Dishes, The Mushroom Lover's Cookbook | 5 Comments

22nd October 2007

Southwestern Corn and Potato Soup

This soup also comes from the Moosewood Restaurant Low-Fat Favorites Book. It’s rich and creamy, and the corn and potatoes give it a sweet taste, with just a touch of heat from serrano peppers.

Lisa says:

You know what my favorite part of this soup is? The sweet — it reminds me of one of the Great Bowls of Fire recipes.

Chris says:

My favorite part is that it’s going into my mouth.

Southwestern Corn and Potato Soup
1 cup finely chopped onions
2 garlic cloves, minced
1 serrano, seeded and minced
1/4 tsp salt
3 cups Vegetable broth
2 tsp ground cumin
1 medium sweet potato, diced (~2 cups)
1/2 red bell pepper, finely chopped
3 cups fresh or frozen corn kernels
lime wedges
cilantro, finely chopped

In a covered soup pot, simmer the onions, garlic, serrano, and salt in 1 cup of the vegetable stock for about 10 minutes or until the onions soften. In a small bowl, make a paste with the cumin and a tbsp of the stock, stir into the pot, and simmer for 1 to 2 minutes. Add the the sweet potatoes and the remaining stock and simmer for 10 minutes. Add the bell pepper and corn and simmer, covered, for another 10 minutes or until all the vegetables are tender.
Puree about 1/2 the soup in a blender and return it to the pot. Add salt to taste and reheat on low heat. Serve with lime wedges and cilantro.

posted in Main Dishes, Moosewood Low-Fat Favorites | 1 Comment