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Food Recipes, Imported, Soups + Chowder

Chicken Soup with Corn and Sweet Potatoes

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Armed with a chicken, a pot, spices and vegetables, I am on a mission to get rid of this cold. A caring friend emailed her recipe for Chicken Posole, which I was very excited to make, only to I could not find any hominy in town. Inspired by her recipe I am experimenting with a new variation of chicken soup combining what I have on hand. This can be made stove top or in a slow cooker. One bowl and I feel better already….now that’s comfort food!
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Chicken Soup with Fresh Corn and Sweet Potatoes
Ingredients: Chicken Stock
  • 1 chicken, cut up
  • olive oil
  • 1 small head of garlic, peeled, cloves halved lengthwise
  • 2 bay leaves
  • 2 stalks of celery, cut in thirds
  • 2 carrots, cleaned, peeled, cut in thirds
  • 1 small yellow onion, roughly chopped
  • 1 teaspoon oregano
  • 1 teaspoon cumin 
  • 1 teaspoon salt
  • 1 teaspoon whole black peppercorns

Ingredients: Soup
  • 3 carrots, cleaned, cut into 1″ slices
  • 3 stakes of celery, cut into 1″ slices
  • 1 ear of fresh corn, shucked and corn silks removed, cut into 4 pieces 
  • 1 sweet potato, cut into 1 1/2″ round slices, cut each slice in half 
  • 1 cup of green salsa

Garnish
  • chopped fresh cilantro
  • 2 radishes, thinly sliced
  • 1 tablespoon of finley sliced serrano or jalepeno pepper
  • 1 lime, cut in half
DIRECTIONS
Make the Stock
  1. Pat dry chicken pieces, add salt and pepper 
  2. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add chicken, garlic and bay leaves; sauté until chicken is slightly brown on both sides. 
  3. Add carrots, celery, onion and spices and enough water to cover chicken and vegetables. 
  4. Bring the broth to a boil and then reduce heat to a simmer, cooking until the chicken is very tender, about 1 hour.
  5. Remove the chicken and place in a large bowl. 
  6. Using a very fine sieve, strain the broth into a large bowl or stockpot. Discard the vegetables. Set Broth aside. 

Make the Soup
  • Remove and discard the skin and bones from the chicken, shred or cut meat into 1-inch pieces
  • Place chicken and chicken broth in a large pot; add corn, sweet potato, carrots and celery. Taste broth, and add more salt if needed. 
  • Cook over medium heat and bring to a boil. 
  • Reduce heat to medium-low and simmer for 20 minutes  
  • Add 1 cup of green salsa, simmer for another twenty minutes
  • Serve with chopped up fresh garnishes and a squeeze of lime

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About the author / 

Terry Dagrosa

Terry Dagrosa, founder and publisher of SeductionMeals.com. As President of Digital Marketing Collective and Tara del Mar Productions, she has extensive experience in sales, design, digital marketing and social media. "Truly great friends are hard to find, difficult to leave, and impossible to forget, so we’re thrilled to introduce our very special and highly-talented contributors and friends.  They’ll share their mouth-watering recipes, cheeky anecdotes and delightfully creative perspectives with all of us. Be sure to check out their websites and follow them, too – we promise you’ll learn to love and cherish them as much as we do!" xoxo

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About Seduction Meals

Seduction Meals is about Food + Romance, and everything in-between. . . a sumptuous menu, alluring presentation, sensuous music, luscious cocktails and the right ambiance. Like a precious gift, preparing a romantic meal for two is about making that certain someone feel extra special. With just the right combination of ambience and culinary delights, you too can create a memorable, delicious experience for your loved one. Seduction Meals. Everyone has one - what's YOURS?

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Life is not measured by the number of breaths we take but by the moments that take our breath away.