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Creamy Chicken Corn Soup Recipe from Whispering Canyon Cafe, Wilderness Lodge


1/4 lb Celery, diced
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

Yield:  8 Servings

    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.



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