Jalapeño chicken cheddar chow
BY
sgn3bd
Stuart Olsen1 MED ONION DICED FINE
2 CLOVES OF GARLIC MINCED
4 TBS BUTTER
2 TSP OF SALT
2 LBS CHICKEN BREST CUBED
1/3 CUP OF AP FLOUR
8 CUPS OF MILK
2 PACKETS CHICKEN BROTH (DISOLVE WITH WARMED MILK)
2 TSP OF PARSLEY
1 TSP OF BLACK PEPPER
4 CUPS 1/8” TO ¼” CUBED RED POTATOS PAR BOILED
1 BAG FROZEN CORN
4-7 JALEPANEOS DESEEDED AND BLENDED TO SLURRY (USE BROTH FROM SOUP)
2 LBS NEW YORK SHARP CHEEDAR SHREDED
SWEAT THE GARLIC AND ONIONS IN THE BUTTER. ADD THE CHICKEN AND SAUTE TILL CHICKEN IS COOKED THROUGH. ADD THE FLOUR AND ALLOW TO FULLY ADHEAR TO THE CHICKEN AND ABSORB ALL THE BUTTER. ADD THE MILK, PARSLEY AND THE PEPER. BRING TO TEMPERATURE, DO NOT ALLOW TO BOIL. USE SOME WARMED MILK TO DISOLVE THE BROTH PACKETS IN A SEPARATE CONTAINER BEFORE ADDING BACK INTO THE POT. ADD THE PAR BOILED POTATOS AND FROZEN CORN. GIVE THE MIXTURE A FEW MINUTUES TO COME BACK TO TEMPERATURE. ADD THE JALEPENEO SLURY. SALT AND PEPPER TO TASTE. ADD YOUR SHREDDED CHEESE 1 CUP AT A TIME ALLOWING TO FULLY MELT BEFORE ADDING THE NEXT BATCH. SERVE WITH A DASH OF SHREDDED CHEESE AND A JALEPENO RING AS GARNISH, MAYBE EVEN A SMALL SPRIG OF CILANTRO IF YOU WANT TO BE ADVENTUROUS.