Chicken And Corn Soup With Cornmeal Muffins Recipes

Steps:

• In a large stock pot cover chicken and onion with water. Cook slowly until tender, approximately 1 hour. Remove chicken, let cool and remove meat from bones. Cut meat into 1 inch pieces, discard skin and bones.
• Cut corn from cobs if using fresh corn.
• Add corn, cut up chicken, celery to stock pot and season with salt and pepper. Simmer soup for 10 minutes.
• In a separate bowl make rivels by mixing together flour, salt, egg, and enough milk to form small crumbs.
• Drop rivels into soup and add hard boiled eggs. Simmer for 15 minutes and serve hot.

Steps:

• Heat oil in a large stock pot over medium-high heat. Add garlic, onion, carrots, and celery and saute 2 minutes. Add chicken and cook until chicken is golden brown on all sides. Add thyme and stir to coat. Add broth, salt and black pepper, increase heat to high and bring to a boil. Partially cover and boil for 5 minutes. Stir in the frozen peas.
• Meanwhile, in a medium bowl, combine flour, cornmeal, sage, baking powder, baking soda, salt, and pepper. Add buttermilk and oil and stir with a fork until mixture comes together. Using a spoon or a small ice cream scoop, drop 8 golf ball size dumplings into simmering liquid. Cover pan and cook for 5 minutes (without lifting lid), until dumplings are puffed up and cooked through.
• Serve soup with dumplings.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
• In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.
• Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.

Steps:

• TO PREPARE CORNMEAL MUFFINS: Combine the dry ingredients in a bowl, melt the butter and drain the corn kernels. Stir in with the remaining ingredients and mix well. Spoon the mixture into 8 greased muffin cups (1/3 cup capacity each). Bake at 400 degrees F for 25 minutes, or until cooked when tested with skewer. While the muffins are baking, prepare the soup. TO PREPARE SOUP: Heat the oil in a large pan. Chop the chorizo and slice the chicken. Add in batches and cook, stirring, until lightly browned; remove from pan. Reheat the pan, add the onions and garlic and cook, stirring, until the onions soften. Add the cumin and cook, stirring, until the spices are fragrant (about 1 minute). Add the stock, tomato juice and tomato paste and bring to a boil. Chop the bell peppers and zucchini and add. Simmer, uncovered, for about 5 minutes or until just tender. Stir in the chicken, rinsed and drained kidney beans, drained corn and coriander (cilantro) and simmer, uncovered, until hot. Serve with the Cornmeal Muffins. The soup can be made a day ahead. The Cornmeal Muffins are suitable for freezing.

Steps:

• In a large saucepan or wok over medium heat, combine chicken, onion, carrot, celery, peppercorns, bay leaf, salt, pepper and water. Bring to a boil, then reduce heat and simmer 30 minutes. Strain stock and reserve chicken.
• Return strained stock to pot and stir in creamed corn. Bring to a boil, then reduce heat and simmer 5 minutes. Shred cooked chicken meat and stir into pot. Heat through.

Steps:

• Preheat oven to 400 degrees.
• Grease or put muffin cups into a 12-muffin pan. (or use a 9-inch square baking pan).
• Combine dry ingredients in a bowl: cornmeal, flour, sugar, baking powder, salt.
• In another bowl, combine wet ingredients: eggs, sour cream and melted butter.
• Add wet ingredients into the dry and mix well.
• Put into muffin cups or baking pan.
• Bake 15-20 minutes or until a toothpick comes out clean.