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Monday, 19 August 2013

Mexican Chicken Corn Chowder

Tomato 1 cubed
Cream style corn 1 can
Milk 1 cup
Chicken stock 4 cups
Chicken boneless thinly sliced ½ cup
Tabasco sauce 1 tsp
Flour 1 tbsp heaped
Garlic paste ½ tsp
Ground cumin ½ tsp
Chopped onion 2 tbsp
Butter 2 tbsp
Coriander leaves 2 tbsp
Cut chicken into tiny pieces, heat 2 tbsp butter, add ½ tsp garlic paste with ½ cup chicken and 2 tbsp chopped onion, fry for 5 minutes till chicken tender, add 1 tbsp heaped flour, with 4 cups chicken stock, ½ tsp ground cumin, 1 tsp salt and ½ tsp black pepper, cook till boiling, add 1 cup milk, 1 can corn and 1 tsp Tabasco sauce, lastly stir in 1 cubed tomato and 2 tbsp coriander leaves. Serve immediately.

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