I’ve been spending a lot of time on Pinterest lately. Since I officially retired from Corporate America on Friday, I’ve been trying to find things to keep myself busy for the remaining weeks leading up to Tristyn’s arrival.
I’ve tried my hand at what my best friend and I term, “pro-jects” (which is just crafts and DIY stuff), and we both basically suck at it. I shall keep trying, but I think that my greatest talent lies with cooking, so perhaps I’ll just stick with that. J
As such, I have been pinning tons of recipes, and trying to focus on finding recipes that I can freeze for the weeks after our little delight arrives. Lordy knows even I won’t want to be cooking with a brand new babe.
I found this little delight the other day via Pinterest, but originally adapted from Brown Eyed Baker, and though it does have quite a few ingredients, they’re not those how-am-I-even-going-to-find-these-at-the-grocery-store items, so it’s really quite simple.
For this recipe you will need:
· 2 tablespoons unsalted butter
· 1 green bell pepper, seeded and finely chopped
· 1 teaspoon ground cumin
· ½ teaspoon dried oregano
· ½ teaspoon dried thyme
· 6 cloves garlic, minced
· 2 tablespoons all-purpose flour
· 3 cups 2% milk
· 2 cups chicken stock
· 6 small red potatoes, peeled and diced small
· 4 ounces Monterey Jack cheese, shredded (about 1 cup)
· 4 ounces Cheddar cheese, shredded (about 1 cup)
· 2 cups diced, cooked chicken
· 1 (30-ounce) can sweet corn, drained
· 1 (15-ounce) can cream-style corn
· Juice from 1 lime (about 2 tablespoons)
· Chopped cilantro, to garnish (optional)
Melt the butter in a large pot over medium heat. Add the jalapeño pepper, green bell pepper, cumin, thyme and oregano, and sauté for 5 to 7 minutes, or until the peppers become soft. Add the garlic, stir and cook for an additional 30 seconds, or until fragrant.
Stir in the flour with a wooden spoon and cook for 1 minute, or until there is no longer any visible raw flour. Slowly stir in the milk and chicken broth, scraping up any bits from the bottom of the pan as you stir.
Add the potatoes, bring the mixture to a boil, then reduce the heat to low and simmer for 10 to 15 minutes, or until the potatoes are tender.
Add the shredded cheeses a handful at a time, stirring after each addition until the cheese is completely melted.
Finally, stir in the chicken, both cans of corn, and the lime juice. Cover and cook for an additional 10 minutes, or until the soup is completely heated through.
Serve immediately and try not to burn your tongue as it will be rather hard to resist. J