It’s been a pretty rough week so far. My fridge died sometime over Monday night so Tuesday morning in my work clothes in the wee early hours I frantically clean out the fridge since it’s trash day. Lucky I have a big upright freezer in the garage so I was able to save the freezer stuff. What I’m left with was whatever could fit in a dorm fridge. Sooo, the my poor fridge, who we’ve only had for 5 years, will see if it will RIP (and I’ll get my fancy dream fridge) or if it will live again when the repair man comes on Saturday. Oh what a mess, but at least it happened now instead of when we leave for vacation next weekend!
(Adapted from Country Home)
3 cups frozen whole-kernel corn or 3 cups fresh corn kernels (cut from 6–7 ears of corn)
1 14 1/2-oz. can chicken broth
2 cups chopped cooked chicken breast
1 cup milk, half-and-half, or light cream
1/4 cup thinly sliced strips bottled roasted red pepper
1–2 fresh jalapeño peppers, seeded and finely chopped
1/2 cup crumbled feta cheese
1/4 cup chopped fresh cilantro leaves
In a blender container or food processor bowl combine half of the corn and the chicken broth. Cover and blend or process until nearly smooth. In a large saucepan combine the broth mixture and the remaining corn. (If using fresh corn, bring to boiling; reduce heat and simmer, covered, 2 to 3 minutes or until corn is crisp-tender.) Stir in cooked chicken, milk, roasted peppers, and jalapeño peppers; heat through. Top each serving with cheese and cilantro. Makes 4 servings.
Overall the soup was ok, nothing fancy about it, but I liked how the feta gave it a mystery taste to try and figure out what’s in it. My husband didn’t like the chicken so fine he would rather have it more chunky and I have to agree. I left the roasted red pepper out because I didn’t have any on hand.
