CHAMORRO CORN SOUP RECIPE RECIPES

Steps:

• In a large pot, on medium heat, melt the butter. Saute the onions until translucent. Add the chicken and saute until cooked completely. Sprinkle in the flour, and combine well.
• Add the chicken broth and stir well. Pour in the cream of mushroom soup. Using the same can, fill with water and add to pot. Using a whisk, combine well.
• Add the salt, pepper, and accent to taste. Add the corn and coconut milk. Continue to cook for about 10 minutes, but DO NOT let boil.
• Serve.

Steps:

• In a heavy-bottomed pot, melt butter, add flour, and stir gently until blended; do not burn or let it darken. Add milk gradually, stirring all the while, then add half and half, stirring gently while blending. Add corn and green onions, and cook for a few minutes until tender.
• Add crabmeat, pepper, salt, and soy sauce and simmer until very hot and small bubbles form around the edge; do not let boil. Adjust seasonings to taste. Garnish with sprinkles of chopped fresh parsley when serving and serve hot.
• Variations: You may use 4 cobs of fresh corn instead of frozen or canned. Cut the kernels off the cob, scrape cob for juices, and then add to soup. Cook until corn is tender. Canned crabmeat or imitation crab may be used instead of fresh crabmeat. Use one 7 1/2-ounce can crabmeat (drained) and 8 ounces imitation crab (cut into small pieces). Combine the two and cook as noted above.