Tumeric Chicken Corn Chowder

Serves 12

I like to make this recipe and add my tumeric and paprika to each dish according to personal taste. This way the kids get to enjoy it too even if they don’t know how to eat the tumeric…


1 lb of chicken

12 tortillas

1 medium onion

Butter 2 tbs.

3 1/2 cups of cooked corn

1  (8 oz) package fat free cream chesee

1 cup soy milk unsweetened 

1/2 cup cilantro

2 jalapeños 

Tumeric, paprika,  shredded cheese , and tortilla strips (chips ).

Directions :

In medium sauce pan sear your chicken till cooked thoroughly then remove and dice.

Add your 2 tbs butter to the bottom of your large soup pot 5 quart.

Dice onion and jalapeños  and add to butter over medium to medium high heat.

Sweat your onions till a translucency forms and them add your chicken.

Dice your corn tortilla into 1/2 in cubes and add to pot.

Add the unsweetened soy milk and fill with water until about 3/4 full or until all the food is covered.

Add a 1/4 cu or to preferred taste of time rich and 1/8  cu paprika  (you can also season each bowl, my personal preference ).

Add your corn. 

Add your cream cheese and cook On medium about 30 minutes. 

Add your fine diced cilantro. 

Garnish with shredded cheese and torrilla strips.

Ploblano Chicken Stew


Ploblano Chicken Stew

Feeds 12


1 whole chicken

2 ploblano peppers

6 tammillios

2 medium jalepeno

3 small to med carrots

1 small white onion

3 tbls cumin

1/2 bunch parsley

1 bunch cilantro

olive oil


Chicken: Remove the gizzards and neck (usually they are in a bag inside the bird).

Fine dice your onions and carrots, place in small to medium sauce pan with a little olive oil and cook on medium heat at about 6 until the onions look translucent.

Tamillios, jalepeno, and ploblano peppers: place in naking dish to fit and lighly drizzle olive oil over veggies.

Place veggies in oven preheated to 400 degrees for 20 to 25 minutes until the outside of the ploblano peppers look abit charred.

Place your chicken in a large pot and fill with water until the chicken is covered with water but keeping the water level in the pot at least 2 in. from the top with the heat on high boiling the chicken.

When the veggies are roasted in the oven bring out and let cool.

When the veggies are cool peel the skin from the outside of the ploblano peppers and take the seeds out.

Place the seeded and peeled ploblanos, tammillios,and jalepenos in your blender. Add your cumin 1/2 a bunch of parsley and 1 bunch of cilantro and blend on liquify.

Your chicken in the pot with a spoon skim the grey looking foam from the top (you would want that clouding your soup up but you could eat it if you had to).

When the chicken is coked thourghley you can leave the bone in or out. For the bone out strain the broth through a strainer and save.

Pick the bones out of what is left after you strain the chicken broth and then add back to your broth.

Next add your cooked carrots and onions.

Then add your blender veggies to the pot with the chicken and veggies.

Garnish with sour cream and serve with torrlillas.

Feeds 12