Eat Something











{July 27, 2008}   Southwestern Corn Chowder

Southwestern Corn Chowder
2T bacon grease (or whatever oil)
1 lg yellow onion, diced
1/2 small head of garlic, minced
the corn broth, plus water needed to make 3 qts
7 pc leftover fried chicken (how does a big family have this much “leftover,” intentionally buying it in obscene quantity)
7 small potatoes, peeled and diced
2 (15oz) cans diced tomatoes**
1 (4oz) can green chilies**
3.5 c frozen corn (or the reserved corn cut of the 7 cobs from stock works too) ***

Saute the onions until translucent, add the garlic and cook until fragrant. Add stock and chicken and bring to a boil, reduce to med until it just begins to look opaque and thicken a bit. Remove chicken and cool just enough that you can handle it. Meanwhile, add the rest of the ingedients and bring back to a boil, cover and reduce to a simmer. Remove skin (meaning the fatty piece the crunchy bits that remain should go back in the soup to thicken it) and bones from chicken and shred or rough chop it a bit to make more spoon friendly, and add the meat to the pot. Simmer until the potatoes are cooked thru. Top with tortilla chips and grated cheddar if you like…

** fire roasted, good but plain would be just fine
*** I didn’t, but it occured to me that sometime I might like doing part of this corn and part beans

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