I Know that it's not soup season (unless you are Canice or maybe Wallycat) but...

[Wendy w]

This morning, as I was running around getting ready to go to the fair, my roomie (an excellent cook and in my eyes the "Enchilada Goddess"), was all a-twitter over some recipes that they were making on How to Boil Water, she had me watching and drooling so I offered to get the recipes for her off of the Food Network site. She decided that although today was not the best day for this sort of thing, she just had to make these recipes. When I came home, she had the place smelling very aromatic and talked R.T. and me out of going out for Lebanese food. We all came to the conclusion that the soup is to die for. The cornbread is ok, pleasantly spicy, but not worth the intake of bacon grease.

***Also, please note that although the recipe calls for putting the chiles in raw at the last minute, she sauteed them along with onions and we all agreed that she did the right thing as they enhanced the soup while cooking and would have been too hard if added at the last minute.

So...although this was made during very warm weather, we all enjoyed it tremendously and I suggest tucking this away for soup season. This is especially a winner if you prefer green sauces to red.

Chicken Green Chili Recipe courtesy Tyler Florence
Recipe Summary
Difficulty: Medium
Prep Time: 30 minutes
Inactive Prep Time: 15 minutes
Cook Time: 1 hour 40 minutes
Yield: 6 to 8 servings
Poached Chicken:
1 chicken, about 3 1/2 pounds
1 large onion, peeled
3 cloves garlic, peeled
1/4 bunch fresh thyme
1 bay leaf
4 poblano chiles
Extra-virgin olive oil
1 onion, chopped
4 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1 cup finely ground tortilla chips (ground in a food processor)
Salt
Leaves from 1/2 bunch fresh cilantro, chopped
Smoky Chile Cornbread, recipe follows

For garnish:
Shredded jack cheese
Chopped fresh cilantro leaves
Lime wedges


Remove the giblets from the chicken. Discard the liver (it makes the broth bitter) and hold onto everything else. Rinse the chicken with cool water. Put the chicken, onion, and giblets in a large stockpot. Pour in enough cold water just to cover by 1 inch (about 3 quarts). Toss in the garlic and herbs and allow the water to slowly come to a boil over medium heat. Skim off the foam then reduce the heat and simmer gently for 1 hour, uncovered, until the chicken is cooked through. Skim any impurities that rise to the surface; add more water if necessary to keep the chicken covered.
Carefully remove the chicken to a cutting board and let it cool. With a slotted spoon, remove the vegetables, giblets, thyme and bay leaf from the pot and discard. Reserve chicken broth. When the chicken is cool enough to handle, discard the skin and bones; shred the meat by hand.

Meanwhile, seed, core, and thinly slice the poblano peppers.

Heat a 2-count of olive oil in a medium saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Dust the vegetables with the ground cumin, coriander, and oregano, and stir; cook 1 minute. Stir in the ground tortillas. Pour in the reserved chicken broth, season with salt and cook 20 minutes. Now add the shredded chicken and ***chiles, and the cilantro and cook 5 more minutes. Taste for seasoning.

To serve, ladle the chili into big bowls and garnish with grated cheese, cilantro, and a wedge of lime. Serve with the Smoky Chile Cornbread.


Smoky Chile Cornbread:
4 strips bacon, chopped
2 cups cornmeal, white or yellow
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons salt
4 eggs
2 cups milk
1 canned chipotle chile, drained, stemmed, seeded and minced
2 tablespoons finely chopped fresh chives, optional
Preheat the oven to 350 degrees F.

Put the bacon into a cold 10-inch cast iron pan and cook over medium heat until the fat is rendered and the bacon bits are crisp, 5 to 7 minutes. Use a slotted spoon to remove the bacon to a paper towel lined plate. Keep the bacon fat in the pan and set aside.

In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, baking soda, and salt. In a separate bowl beat the eggs with a whisk until foamy; whisk in the milk. Add the milk mixture to the dry ingredients and stir just until combined. Fold in the bacon bits, chile, and chives. Pour the batter into the cast iron pan. Bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes.

Yield: 6 to 8 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Inactive Prep Time: none
Ease of preparation: easy

[cinnamon_queen]

This sounds like something that I would really like! Thanks for sharing the recipe.

I like soup all year round, although especially during the winter. Actually, I just finished making the majority of my dinners for the next three weeks and the Turkey Chili with Black beans (posted by pilgrim?) was in the rotation. I just LOVE this chili and when I was going through my recipes I couldn't resist making it again (even though the weather is supposed to be in the 80's all week!)

[Kristine]

Wendy, I'm sorry to hijack this thread....but I was just wondering where you go out for Lebanese food? I'm pretty sure we are in the same area, and I would love a recommendation for a good Lebanese restaurant. :) Thanks!!

[alicerh]

Here's a great summer soup. I made it last night to have with black bean burritos.


Guacamole Soup

1 ripe avocado
1/3 cup chopped onion
1/4 to 1/2 t Tabasco sauce
1/4 t salt
1 T chopped cilantro
2 T drained canned chopped green chilies ( I use roasted poblanos)
1 1/2 c plain low-fat yogurt
2 cups chicken stock
3 ripe plum tomatoes for garnish
2 corn tortillas for garnish

1. Peel, remove stone and chop avocado. Place in blender or food processor. Add remaining ingredients except tomato and tortilla. Puree the soup until smooth.

2. Place soup in glass or stainless container and press plastic wrap on surface to prevent discoloration. Refrigerate until ready to serve, at least 2 hours.

3. Cut tomatoes in half, core and remove seeds. Chop tomatoes into 1/2 inch dice

4. Preheat oven to 400. Cut tortillas into strips 1/2 inch wide. Arrange in a single layer on cookie sheet. Bake for 10 minutes or until crisp

5. To serve, ladle soup into bowl and top with a few tortilla strips and a spoonful of diced tomatoes.

[SusanMac]

I just wanted to add that I like How To Boil Water soooooo much better now that Tyler is the main chef. Of course, the fact that I have a crush on him helps. But, the show is no longer patronizing. It's just very straight forward. The blond woman still acts a little too ditzy. But, they're getting there (after about 4 staff/host changes)

[Wendy w]

Hi Kristine,

The restaurant is Papa Hassan's on Glassell, next to Chapman University. It is kind of a hole in the wall, haven't been there in a few years but it sure is good. Good thing we stayed home for soup last night, they are closed on Sundays.

alicerh, that recipe looks great! Thanks! :)

Susan, I've never watched it until yesterday but I do have to agree with you that Tyler Florence is yummy and that although I am a blonde, the one on the show is a real ditz. Otherwise, it looks like a good show and I will have to watch it more.

[wallycat]

:D :D
Sadly it will be 83 today and 87 tomorrow (with 90%humidity :eek: :mad: :mad: :mad: )

I had the neatest fruit soup in Boston. I thought "yuck" at first too, but we tried it and it was WONDERFUL.

THat soup you posted looks very yummy!

[Kay Henderson]

I've shared this before, but as long as we are on summer soups---

I first made this soup two summers ago after serving a spiral-sliced ham at a family party. Ham bones provide the basis for a wonderful soup, but I wanted something different from the usual bean soup flavored with ham bone.

Ham Bone Vegetable Soup

1 ham bone, with some meat

4 cups (1 qt.) fresh or canned tomatoes
1 cup frozen lima beans
3 potatoes, diced
1 large onion
4 stalks celery, sliced
1 TBSP sugar

½ cup frozen peas
1 cup fresh or frozen corn
½ cup sliced fresh or frozen green beans

Salt & Pepper to taste (optional)

Simmer ham bone in one quart of water for 3 hours, adding more water as necessary. Drain, chop ham, remove excess fat, returning chopped ham and vegetables to pot. Add next 6 ingredients (through sugar) and simmer for 1 additional hour. Add corn, peas, and green beans and simmer for 10 more minutes or until they are tender. Correct seasoning and serve. Serves 6 to 8.

Derivation

This soup is an updated version of the recipe “Ham Bone Summer Soup” which appeared in the 1951 edition of The Southern Cookbook by Marion Brown.

Kay

[kwormann]

I am having massive soup cravings! Friday night I have French Onion Soup and last night and tonight we are having Black Bean Soup!

...and I wont see "cold" weather until at least November....

[Kristine]

Originally posted by Wendy w
Hi Kristine,

The restaurant is Papa Hassan's on Glassell, next to Chapman University. It is kind of a hole in the wall, haven't been there in a few years but it sure is good. Good thing we stayed home for soup last night, they are closed on Sundays.

Thanks Wendy! I love hole in the wall restaurants...I'll definitely have to give this one a try. :)

[Canice]

Thanks, Wendy! I printed it out and added it to the file. Tonight's soup was from Bon Appetit a million years ago, called Missouri Corn Chowder. Don't know why Missouri, and how it can be called a chowder without potatoes in it, but what the heck. Corn chowder is the perfect meal for a San Francisco summer: The weather is cold and the corn is fresh!

[kwormann]

Ive been wanting to make a corn chowder....can you post the recipe?

[Canice]

Here are three, Kim. I've made them all and can vouch for each! I always add a minced jalapeño, and have taken to tossing a chipotle w/adobo in, too. These are all good recipes, but none is light.


Corn Chowder
From "The New Basics" by Julee Rosso and Sheila Lukins

4 ounces sliced bacon, cut into 1" pieces
2 Tbsp. unsalted butter
2 cups chopped onions
2 Tbsp. unbleached, all-purpose flour
4 cups chicken stock
2 medium potatoes, peeled and cut into 1/4-inch dice
1 cup half-and-half
4 cups cooked corn kernels, drained
3/4 tsp. coarsely ground black pepper
Salt, to taste
1 large red bell pepper, cut into 1/4" dice
3 scallions (green onions), white bulbs and 3 inches green, cut into 1/4" slices
1 tbsp. chopped cilantro, for garnish

1. Wilt the bacon in a large soup pot over low heat until fat is rendered, about 5 minutes. Add the butter and allow it to melt.
2. Add the onions and wilt over low heat for 10 minutes. Add the flour and cook, stirring, another 5 minutes.
3. Add the stock and potatoes. Continue cooking over medium-low heat until the potatoes are just tender, 12-15 minutes.
4. Add the half-and-half, corn, pepper, and salt. Cook 7 minutes, stirring occasionally.
5. Add the bell pepper and scallions, adjust the seasonings, and cook an additional 5 minutes. Serve immediately, garnished with cilantro.

Missouri Corn Chowder
3 bacon slices, chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/2 yellow bell pepper, chopped
5 cups fresh corn kernels or frozen, thawed
2 medium onions, chopped
2 celery stalks, chopped
1/3 cup all purpose flour
4 cups (or more) chicken stock or canned low-salt broth
3 sprigs fresh thyme or 1/2 teaspoon dried
1 cup whipping cream
Ground white pepper

Sauté bacon in heavy large pot over medium heat until fat is rendered and bacon begins to brown, about 5 minutes. Combine 1/4 cup of each bell pepper in small bowl and set aside. Add all remaining bell peppers, 2-1/2 cups corn kernels, chopped onions and celery to pot and sauté until onions are translucent, about 10 minutes. Sprinkle flour over and stir 5 minutes. Gradually mix in 4 cups chicken stock. Add thyme. Cover and simmer until soup thickens slightly, stirring occasionally, about 20 minutes.
Stir cream into soup. Working in batches, purée soup in blender until smooth. Season with salt and white pepper. (Can be prepared 1 day ahead. Cover reserved bell peppers, remaining corn and soup separately and refrigerate.)
Sauté reserved bell peppers and remaining 2-1/2 cups corn in medium non-stick skillet over medium-high heat until heated through, about 4 minutes.
Bring soup to simmer, thinning with more stock if desired. Ladle soup into bowls. Garnish with sautéed corn and pepper mixture and serve.

Cheddar Corn Chowder
The Barefoot Contessa Cookbook

8 ounces bacon -- chopped
1/4 cup good olive oil
6 cups chopped yellow onions (4 large onions)
4 tablespoons unsalted butter -- (1/2 stick)
1/2 cup flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
12 cups chicken stock
6 cups medium-diced white boiling potatoes -- unpeeled (2 pounds)
10 cups fresh corn kernels -- (10 ears)
2 cups half-and-half
8 ounces grated sharp white cheddar cheese

In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve.
Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes.
Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender.
If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. [I used fresh corn but I skipped this step--I just let it cook in the soup for a few minutes.] (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted.
Season, to taste, with salt and pepper. Serve hot with a garnish of.

[kwormann]

uummmm. thanks :)