It’s been real cold lately. So cold I am reminded why I don’t want to move back to Wyoming. The weather reporters can say what they want about “polar air” and “jet stream dips,” all I know is that there is no good reason it should be 9 degrees in Opelika, Alabama. No. Good. Reason.
When I moved back south from Wyoming, I realized that I had spent the past nine years cold. I don’t like being cold, so I’ve been a little grumpy for the past few days. To cheer (and warm) myself up, I decided to cook a pot of soup for dinner last night. The best remedies I know of for being cold are a bowl of soup and a hot bath. I took both.
In the spirit of “we’re all in this together,” I thought I would share the recipe for last night’s soup in a new feature we are calling “Cooking with Dorsey“. I’ve included my sidekick Dorsey because she is right there, under foot, every single step of the way. So here is the recipe for a quick and easy soup to warm you up until God decides to turn up the thermostat.
The glass of wine is an integral part of cooking this (or any) soup.
Corn and Green Chile Chowder
Ingredients:
2 Tablespoons butter
1 small onion, chopped
16oz frozen corn
small (4oz) can Diced Mild Green Chilies
2 cans chicken broth
1/2 teaspoon cumin
3/4 cup 1/2 &1/2
2 Tablespoons chopped fresh Cilantro
Saute chopped onion in butter over medium heat until tender. Add corn, chilies, salt, pepper and cumin. Continue to saute a few minutes more. Add chicken broth and bring to a simmer, covered, for about 15 minutes. Remove from heat and puree. Return to saucepan and add cream and cilantro. Season to taste. Makes 4-6 servings.
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