Autumn is the perfect time to transition into comfort food, soups and salads can still be on the weekly menu plan, but as the weather gets a little chilly and the days a little shorter why not try this recipe, it will not let you down - and make you feel all warm and comfy inside!
This is our all time family favourite soup, first discovered at Burgoo Restaurant, Nth Vancouver and now enjoyed many times a year!
Please share and enjoy!
Sunset Corn & Chicken, Burgoo - Food for Comfort
Ingredients
- 8 boneless, skinless chicken thigh fillets
- Vegetable oil
- 2 tablespoons chipotle purée (or more if you like)
- 1 Pinch of ground cumin and 1 pinch of sea salt
- 5 cups of fresh or frozen corn.
- 1 medium sweet potato peeled and diced.
- 1 medium white onion diced
- 6 cloves of garlic chopped
- 8 cups of good quality chicken stock
- 1 pinch of ground turmeric
- 1 pinch of ground oregano,
- 1 cup of sour cream
- half a bunch of fresh coriander chopped
- extra sour cream and lime wedges for garnish
Instructions:
- In a large bowl, tossed chicken thighs with vegetable oil, 1 tablespoon of chipotle purée to coat. Seasoned with generous pinches of cumin and sea salt. Cover and set aside.
- In a large heavy pot on high heat bring 4 cups of the corn, sweet potatoes, onion, garlic and chicken stock, 1 tablespoon or more of the chipotle purée pinches of turmeric, oregano, and sea salt all to a boil .
- Reduce the heat to low and simmer for an hour until the vegetables are softened.
- While the soup simmers heat a barbecue cast-iron grill on medium high add the chicken and sear on both sides 4 to 5 minutes per side until nicely charge and cooked through.
- TIP: To test for doneness insert a sharp knife in the thickest part of the thigh, the juices should run clear.
- Remove from heat and allow to cool slightly then roughly chop into a small dice.
- Using a blender or a hand blender, purée the soup to very smooth and return the soup to the pot.
- Stir in one cup of sour cream the remaining corn and diced chicken and half of the coriander and Simon low heat for five minutes Potion super into bowls drizzle with sour cream gun with remaining coriander and a wedge of lime. Serve hot with crusty bread
https://burgoo.ca/story/
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