HI Nancy,
This is for Lori R in the 10/5 N/L Looking for the Adobe Chicken Corn Chowder.
this has some history with it and I found it on The. Recipe Link
Adobe Chicken Chowder With Red Wahini Rice
Source: George Atkinson, Northwest Essentials
Makes 4 servings
We discovered this soup when the company called Organic to Go inherited the
recipe from the Briazz Company, which it purchased in the summer of 2005. A
unique corn and chicken chowder made with chicken, toasted sweet corn and
fire-roasted green chilies, we found it warming and satisfying and we wanted to
make it a part of the menu at Organic to Go. So we found a way to make it using
all natural and organic ingredients. The soup takes its name from the earthy red
tone that comes from red Wahini rice, a natural reddish-brown aromatic rice
related to Basmati; this key ingredient is available at natural food stores.
2 tablespoons organic canola oil
1 small onion, peeled and thinly sliced
1 medium red bell pepper, seeded and sliced
4 cloves garlic, finely chopped
1 (2-ounce) can fire-roasted green chilies
1 medium jalape? pepper, seeded and finely chopped
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1 (8-ounce) boneless free-range chicken breast, thinly sliced
1 quart (4 cups) organic chicken broth
1 cup fresh or frozen organic corn kernels
1/2 cup Red Wahini rice
1/2 cup organic heavy cream
4 green onions, thinly sliced
6 sprigs fresh cilantro, finely chopped
2 tablespoons fresh-squeezed lime juice
kosher salt, to taste
additional cilantro leaves for garnish
Put the vegetable oil in a heavy-bottomed pot over medium-high heat and saut?
the onion, red pepper, and garlic until the vegetables are soft and beginning to
color. Add the green chilies, the jalape? pepper, the smoked paprika, cumin and
black pepper and saut? until the vegetables are heated through, a few minutes
more.
Add the chicken and cook 5 minutes, turning the chicken pieces three or four
times as they begin to brown.
Pour in the chicken broth and bring the soup to a full rolling boil. Stir in the
corn kernels and the rice, reduce heat to low and simmer until the rice is very
tender, about 45 minutes.
Stir in the heavy cream, green onion, cilantro and lime juice then season the
soup to taste with kosher salt. Transfer soup to serving bowls and top with
cilantro leaves. Serve hot.
Blessings, Linda D
Chris in NM sent in a similar recipe.
http://www.nancyskitchen.com
