A steaming bowl of Chicken Corn Chowder...
Because this month's theme is about the country of Ecuador - I studied up on Ecuadorian cuisine. Although regional recipes weren't easy to come by, from what I found, some of the most common dishes are chicken and rice and various kinds of chicken soup. For that reason, this month I'm featuring one of our favorite chicken soup recipes, Chicken Corn Chowder. My Mom and my sister often make this lovely chowder in our crockpot. My Mom says the secret to this dish is definitely the BBQed chicken - which my Dad and I barbeque and freeze for later use in dishes like this one. Our favorite BBQ sauces are Sweet Baby Rays and Stubbs, but you can use whatever you like.
2 BBQed chicken breasts
2 cans corn or 2 bags of frozen corn
2 quarts stock (chicken, vegetable or both)
1 can whole beans - we usually use pinto or red beans
Enough dehydrated potato flakes to thicken.
Add all the ingredients except for the potato flakes into your crockpot. Stir. Set on high heat for 4 - 6 hours. Add the potato flakes at the end to thicken the chowder just before serving. Leave the crockpot on for a few more minutes while you stir in the potato flakes. Serve hot with fresh homemade buttered bread, biscuits or grilled cheese sandwiches. Enjoy with your family and friends!