Green-chili Chicken Chowder

“Wives, submit to your husbands as to the Lord” (Ephesians 5:22). This is a service and an act of worship that the woman gives to the Lord Himself. It is the Lord’s will that the wife be submissive to her husband, and if she want to honor Christ, then one of the concrete ways she does this is by being in submission to her husband. If a woman is contentious and refuses to follow the leadership of her husband, she is in rebellion, not simply against him, but also against Christ.

R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
Dairy			32	Servings

INGREDIENTS

4		Whole fryers
2		Leeks, quartered
4		Carrots, largely dice
2		Red onions with skins left
		on quartered
2		Bay leaves
1		Parsley, stems removed
8		Potatoes, peeled and diced
4	qt	Heavy cream
2	T	Oregano, dried
1	t	Marjoram, dried
1 1/2	t	Cumin, dried
1	T	Cayenne pepper
2	t	Fajita seasoning
5	lb	Poblano chilies
1		Cilantro, trimmed of stems
		coarsely chopped
		Sea salt and fresh ground
		black pepper to taste

INSTRUCTIONS

Roast then peel, seed and dice the poblanos.  In large stainless steel,
enamel or other nonreactive stock pot, add  chickens, leeks, carrots,
red onions, bay leaves and parsley.  Cover with water and simmer until
chickens are cooked through.  Remove chickens from pot and let cool.
Continue cooking stock until  it is reduced by one-fourth of the
original volume. Remove half of  the stock and reserve.  To the other
half of the stock, add potatoes, cream and spices. Start  it cooking.
Do not season with salt and pepper at this time.  Pull meat and skin
from bones of the chicken. Leave meat in chunks as  you pulled it from
the chicken. Do not dice chicken or it may shred  as it is cooked more.
Place bones and half of the skin back into the reserved cooking
liquid. Place it over medium heat. Let it cook until potatoes cooking
in other pot are just tender.  Strain bone-stock mixture through a
chinoise or fine strainer.  Combine with this stock with
potato-cream-stock mixture. Place  poblanos into pot.  Cook on a slow
simmer until all vegetables are semisoft. Add  cilantro, salt and
pepper to taste. Bring to a slow rolling boil,  reduce heat and simmer
for 10 minutes.  Finish soup by preparing a lightly seasoned roux. Melt
1/2 pound  butter and gradually add 1/2 pound (slightly less than 1
cup) flour.  Cook about 1 to 2 minutes, stirring. Add to soup and mix
well.  Serve soup in a shallow bowl and garnish with a sprig of
cilantro.  Recipe by: Dave Maplethorpe  Posted to CHILE-HEADS DIGEST V4
#152 by "Chateau Stripmine"  <chateaustripmin@mcn.net> on Oct 7, 1997

A Message from our Provider:

“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”