Creamy Chicken Corn Soup Recipe from Whispering Canyon Cafe, Wilderness Lodge
1/4 lb Celery, diced
Yield: 8 Servings
1/8 lb Red Bell Pepper, diced
1/4 lb Yellow Onion, diced
4 Ears Corn, fresh, off the cob
1/4 lb Unsalted Butter
1/4 Oz Garlic, chopped
7/8 lb Breakfast Potatoes
1 1/8 lb Roasted Whole Chicken, skin and bones removed, diced
1/4 Gallon Milk
3/8 lb Flour
1/8 Oz Chicken Base
3/8 Tbsp Tabasco Sauce
To taste Fresh Ground Black Pepper
1/16 Oz Flour Tortillas, julienned into 1/8” wide strips
1/16 Oz Corn Tortillas, julienned into 1/8” wide strips
To taste Cumin
To taste Cayenne Pepper
To taste Salt
Add Butter to a soup pot and add Celery, Red Pepper, Yellow Onions, Garlic, and Chicken Base. Sweat vegetables lightly.
Add the Chicken.
Add in Four to make a roux. Then add Milk and adjust the seasonings with Tabasco and Pepper. The soup should not need salt.
For garnish, cut the Flour and Corn Tortillas into 1/8” wide strips and fry until golden. Season with Cumin, Cayenne, and Salt. Then place on top of the soup before serving.