Good Eats Indian Summer Soup
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 3 boneless skinless chicken breasts (about 16 ounces)
- 2 teaspoons oil
- 1 medium onion, sliced 1/4 inch thick
- 1 poblano pepper
- 2 tablespoons butter
- 3 cloves garlic, minced
- 2 cups mushrooms, sliced
- 8 ounces frozen whole kernel corn
- 1 quart water
- 1 lb process American cheese, cut into cubes
- 4 tablespoons cornstarch
- salt & freshly ground black pepper
directions
- Rinse the chicken breasts, pat dry, and brush with oil.
- Season with salt and pepper.
- Slice onion into rings 1/4 inch thick, but don't separate the rings.
- Rinse the poblano pepper and pat dry.
- Grill the onion, pepper and chicken over medium heat for 10 to 15 minutes, or until the vegetables are soft and chicken is cooked through.
- Place the pepper in a small paper sack while it is still hot and let it cool for 20 minutes, then peel off the skin and scrape out the seeds.
- Chop the onion, pepper and chicken into bite-size pieces.
- Melt butter in a large heavy pot over low heat.
- Saute garlic and mushrooms in the butter for 5 minutes or until softened.
- Add the chicken, onions, pepper, corn and 2 cups of water.
- Mix and simmer for 5 minutes.
- Add cubed cheese and simmer until the cheese has melted.
- DO NOT allow the soup to boil.
- In a separate bowl, mix the cornstarch with 1/2 cup water.
- Stir dissolved cornstarch into the remaining 1 1/2 cups of water and add to soup.
- Cook over low heat until thickened, stirring constantly.
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Reviews
-
This is delicious! Good Eats is actually still around and I ate there a few days ago...that's actually why I searched for this recipe. <br/><br/>I actually tried customizing Paula Deen's recipe for creamy cheddar soup by just adding poblano peppers and pre-cooked chicken breasts because it was super easy, but next time I make this, i'm definitely using this recipe. Thanks!
RECIPE SUBMITTED BY
bunkie68
Brusly, 0
<p>I'm an attorney by education and a court reporter by current employment (love my job!). A couple of years ago, we had the opportunity to relocate to my home state of Louisiana, and I am happy happy happy to be here! I've been cooking since I was old enough to see the top of the stove - my mother was a home economics teacher, and she believed in starting me off early. I work full-time, I'm a Scentsy consultant, and I dream of getting my little bath goodie business up and running.</p>