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Spicy Corn Chowder

Makes four servings 
From George Hirsch Living it UP! TV series 
www.chefgeorgehirsch.com 

1 Tablespoon olive oil 
3/4 cup chopped sweet onion, chopped 
3 cloves garlic, peeled and chopped 
1/2 pound skinless, boneless chicken breast, cut into 1/2 inch pieces 
1/2 cup chopped carrot, chopped 
1/2 cup chopped celery, chopped 
1/2 cup red bell pepper, chopped 
1 cup apple, peeled cored and chopped 
1 Tablespoon curry powder 
2 teaspoon fresh ginger, chopped 
1/2 teaspoon crushed red pepper or cayenne 
1/4 cup tomato sauce 
2 Tablespoons all-purpose flour 
4 cups chicken broth 
1 cup corn, fresh cut from cob or frozen 
1 bay leaf 
1/2 cup half-half 
Chopped fresh cilantro


Pre heat a soup pot to medium temperature. Add olive oil, onion garlic and cook for one minutes. Add chicken and cook until lightly colored. 


Add carrot, celery, bell pepper, curry, apple, ginger and hot red pepper. Cook three to four minutes and add tomato sauce. Add flour, cook for two minutes with flour and slowly add chicken broth. 


Bring soup to a boil, add corn and bay leaf. Simmer soup for one hour. 
Pre heat half-half, add to soup and top with fresh chopped cilantro.