Wednesday, April 28, 2010
Mexican Chowder and A Passionate Product Endorsement
I don't know if this sort of thing is allowed, Neisha, feel free to delete it.
Some of you have heard me bear testimony of my favorite vegetable broth. My friend told me about broth from the Asian market and how it would change my life, and it has. I don't use any other stock any more.
The ingredients are: kale, cabbage, carrot, radish, turnip, broccoli, and salt--no msg, hydrolyzed soy protein, or anything like that. It has fantastic flavor and no hint of chemical taste.
Unfortunately, the market I got it from no longer sells it, neither do the two other Asia markets I checked. It has been a difficult search since I don't know how to Google in Chinese and Asian market proprietors don't speak much English. Anyway, I finally found it online here. I am going to order a bunch tomorrow (Thursday). If anyone is totally pumped by my endorsement and wants a bottle let me know. (It's $4.50 for 35 oz concentrate, you use 1 tsp to 1 cup water).
P.S. I make no money off the sale of this product.
And since, apparently, it is still soup weather:
Mexican (Chicken) Chowder
1 can cream of chicken soup (I usually use the powdered milk make-a-mix version)
2 C. broth (made from by beloved vegetable broth) or chicken broth
1 C. water
1 40z. can diced green chiles
2 T fresh cilantro
2 T taco seasoning
2 C. corn
2 C. chopped chicken (or 2 cans white beans)
1 C. sour cream
In large pan combine all ingredients except sour cream (unless you are using beans, add those after you have simmered). Bring to boil. Reduce heat and simmer 15 minutes. Stir in 1 cup hot mixture with the sour cream; return to sauce pan and heat through.
(I also added a cup or so of cooked brown rice to bulk it up a bit when I made it with beans)
Serve with tortilla chips and shredded cheese.