Good Eats Indian Summer Soup
Description: Dive into a bowl of comfort with this delectable Indian Summer Soup, a cherished recipe from the now-closed Good Eats, which has found a new home at Lucky’s Cafe. Published originally in the Dallas Morning News in 1996, this soup combines tender chicken, sweet corn, and flavorful cheese, creating a heartwarming dish perfect for any summer day. Its unique blend of ingredients and a touch of nostalgia make it a standout choice for a satisfying lunch or snack.
Recipe Category: Lunch/Snacks
Keywords: Chicken, Poultry, Cheese, Meat, Summer, < 4 Hours
Cook Time: 30 minutes
Prep Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 8
Ingredients:
- 3 boneless skinless chicken breasts
- 2 medium onions
- 1/4 cup butter
- 1 clove garlic
- 2 cups mushrooms (sliced)
- 3 cups frozen whole kernel corn
- 2 1/2 cups water
- 8 ounces process American cheese (cubed)
- 1 tablespoon cornstarch
- Salt and pepper (to taste)
- 1 poblano pepper
Instructions:
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Prepare the Chicken and Vegetables:
- Rinse the chicken breasts under cold water, pat them dry with a paper towel, and lightly brush them with oil. Season generously with salt and pepper.
- Slice the onions into rings about 1/4 inch thick, keeping the rings intact.
- Rinse the poblano pepper and pat it dry.
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Grill the Ingredients:
- Preheat your grill to medium heat. Grill the chicken breasts, onion rings, and poblano pepper for 10 to 15 minutes. Turn occasionally until the chicken is fully cooked and the vegetables are tender and slightly charred.
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Prepare the Poblano Pepper:
- While still hot, place the grilled poblano pepper in a small paper sack and let it cool for about 20 minutes. Once cooled, peel off the skin, remove the seeds, and chop the pepper into small pieces.
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Chop and Dice:
- Dice the grilled chicken breasts into bite-sized pieces. Chop the grilled onions and poblano pepper into small, bite-sized pieces.
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Cook the Base:
- In a large heavy pot, melt the butter over low heat. Add minced garlic and sliced mushrooms. Sauté for about 5 minutes or until the mushrooms are softened and fragrant.
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Combine the Ingredients:
- Add the diced chicken, chopped onions, poblano pepper, frozen corn, and 2 cups of water to the pot. Stir to combine and let the mixture simmer for about 5 minutes.
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Add the Cheese:
- Stir in the cubed process American cheese. Continue to simmer until the cheese has fully melted into the soup. Avoid allowing the soup to reach a boil to ensure a smooth texture.
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Thicken the Soup:
- In a small bowl, dissolve the cornstarch in 1/2 cup of water. Stir this mixture into the remaining 1 1/2 cups of water, then add it to the soup.
- Cook over low heat, stirring constantly, until the soup has thickened to your desired consistency.
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Serve:
- Ladle the soup into bowls and serve hot. Enjoy the rich, cheesy, and flavorful experience that this beloved soup offers!
Nutritional Information (per serving):
- Calories: 331.7
- Fat: 19.6 grams
- Saturated Fat: 11.1 grams
- Cholesterol: 72.3 milligrams
- Sodium: 989.8 milligrams
- Carbohydrates: 17.6 grams
- Fiber: 1.7 grams
- Sugar: 5.2 grams
- Protein: 22.5 grams
Enjoy this comforting and nostalgic soup that perfectly bridges the gap between summer and fall. Whether you’re enjoying it on a cozy afternoon or serving it as a hearty lunch, this recipe is sure to become a favorite in your home. 🍲🌽🍗🧀
