As mentioned Tuesday, we will be posting a recipe on the blog every Tuesday.  While it may sound odd to some of you for a church blog to be posting recipes, nothing would be more natural with our group.  We meet with each other at least twice every week, and we are usually sharing a meal.  Acts shows us a tradition of the early church breaking bread together, participating in Communion in the context of a full meal.  We know that people from other house churches view our blog, and who knows who may be looking for a meal to share with their local body?  To that end, here is the recipe for the soup I made on Sunday night: Chicken Corn Chowder.*

Chicken Corn Chowder

  • 3 lbs chicken breasts, cut into bite-sized pieces
  • 2 medium onions, diced finely
  • 3 cloves of garlic, pressed**
  • 3 carrots, peeled and diced
  • 4 tbsp butter
  • 2 cups hot water
  • 2 tsps better than bouillon, chicken***
  • 2 tsp cumin
  • 2 cans cream-style corn
  • 1 can (7 oz) chopped green chiles
  • 1 can black beans, rinsed and drained
  • 1 quart half and half
  • 16 oz monterey jack cheese, shredded

Cook chicken, onions, garlic, carrots and butter together in a large pot until chicken is no longer pink inside.  Add hot water, bouillon, and cumin.  Heat to boiling, cover and simmer for five minutes.   Add the rest of the ingredients and heat on low until cheese is melted and soup is hot.  Serve and enjoy!

*This will not be a day to showcase my recipes only.  Since this is the first day doing this, I haven’t had time to gather everyone else’s recipes.

**If your name is Les Sellers, please disregard the amount of garlic suggested and use as much as you like.

***You can use 2 cans of broth in place of the bouillon and water, or regular bouillon cubes or crystals in place of the better than bouillon.