The sun has continued to hide behind walls of gray for nearly five days now... that is soup weather.  This is one of my favorites that I adapted from my mother's recipe for Mexican Chicken Soup - it is thick and hearty - perfect for such delightfully foul skies.

Recipe:  Chicken and Ale Stew {serves 6 - at least}

~ 4 organic skinless/boneless chicken breasts

~ 1/4 c. butter

~ 1 med. white onion {chopped}

~ 2 c. organic whole milk

~ 2 c. chicken broth

~ 1 bottle of your favorite ale

~ 1 pkg of frozen corn

~ 8 oz. cream cheese

~ 8 oz. shredded cheddar

~ 8 oz. shredded Monterey Jack

*This is best prepared in a Crock Pot - plus the fact that your house will smell like soup all afternoon - truly wonderful in the Fall!  It can be easily prepared stove top as well.

Turn the Crock Pot onto high and add chicken broth.  On the stove top, melt butter in pan and saute onions until they turn golden - season with salt and pepper.  Add milk and butter/onions to Crock Pot - add beer - add corn and chicken.  Let cook for up to four hours.  At that point the chicken should be cooked through - remove from the pot and chop into bite size pieces {try to not to eat it all at this point - it has cooked to perfection in ale and milk - delish!!}.  Return the chicken to the pot and add block of cream cheese.  Let cook for 15 minutes or until melted - add additional cheeses.  Stir until all of the cheese is completely melted.  If you want a thicker consistency {as pictured} simply add a slurry of milk and cornstarch.  Season to taste and serve!

Comments

[kickpleat]

um, hello, this looks amazing. i want it in my belly now.

[tracy]

mmmmm that looks scrumptious!

[hannah]

yum! what are those things next to the bowl? muffins of some sort? nice composition!