Chicken
and Corn Chowder with Thyme
Submitted
by: Jezebel Jen |
3 slices
bacon, chopped
1 medium onion, chopped
1 14 1/2-ounce can low-salt chicken broth
1 12-ounce potato, peeled, cut into 1/2-inch
pieces
2 cups corn kernels, fresh
(or 10 ounce
package frozen) |
6-8 ounces
skinless boneless chicken thighs
(cut into
1/2-inch pieces)
2 tablespoons fresh thyme chopped
(or 1 1/2
teaspoons dried)
1 cup half and half
|
| Cook bacon
in heavy large saucepan over medium-high heat
until brown and crisp, about 5 minutes Using
slotted spoon, transfer bacon to paper towels and
drain. Discard all but 2 tablespoons drippings
from pan. Add onion; sauté until beginning to
soften, about 3 minutes. Add broth and potato.
Cover pan; simmer 5 minutes. Add corn, chicken
and thyme. Partially cover pan; simmer until
chicken is cooked through and vegetables are
tender, about 8 minutes. Add half and half and
bring to simmer, about 2 minutes. Season to taste
with salt and pepper. Ladle into bowls.
Sprinkle with cooked bacon and serve. Serves 2. |
Oyster Soup
Submitted
by: Barbiel |
1 medium carrot, peeled and grated in long, thin
shreds
1/4 cup celery, finely diced
1/8 cup butter, melted |
2 cups milk (or 1cup milk,1cup cream)
2 cups oysters
salt and pepper to taste |
Peel and grate in
long thin shreads, the carrots and add finely diced celery. Melt
butter in saucepan and add the vegetables. Stir. Cover and
simmer over very low heat for 20 minutes, without browning the
vegetables. Add milk (or use 1/2 milk, 1/2 cream). Bring to a
boil. Heat oysters in enamelled cast iron pan over medium heat
and do not boil. Pour into milk and serve. Season with salt and
pepper. Makes 2 servings.
Note: The soup should be served as soon as ready,
otherwise it tend to curdle. The milk and vegetables can be be
prepared ahead of time and the oysters heated and served at the
last minute. |
Avocado Curry Soup
Submitted by: Barbiel |
1 avocado, peeled and cubed
1 1/4 cups chicken stock
1/2 teaspoon curry powder |
salt to taste
white pepper to taste
1/4 cup whipping cream |
Blend the avocados
with 1 cup of the chicken stock in a food processor until smooth.
Stir in the remaining stock and the remaining ingredients. Chill.
Garnish with sliced or cubed avocados when ready to serve. Serves 2. |
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
 
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine
|