Chupe So Good!!!

Kim’s Kitchen

Chicken Corn Squash Soup (Chupe)

A one meal soup, something between a chowder and a Butternut Squash soup, and it brings me to my childhood. The original recipe doesn’t have Squash, but I really love the sweetness and the density that it gives to this wonderful dish. For a lighter version you can omit the Butter and use Milk instead of Heavy Cream.

8 oz Portions / 6-8 Servings

Ingredients:

1 lb Chicken Breast

4 C Water or Chicken Broth

3 tsp Vegetable Base, if not using Chicken Broth

1 leek, sliced

1 ea Onion, cubed

2 ea Garlic Clove, smashed

8 oz Butternut Squash, diced

2 C Corn Fresh or canned

1-2 ea Potato, diced

1.2 tsp White Pepper

2 Tbsp Butter Optional)

½ C Heavy Cream or Milk (lighter version

4 oz Cooked Ham, Strips

8 oz White Cheese, diced (like fresh Mozzarella)

Instruction:

In water or broth, Boil chicken with leek, onion, squash and garlic until cooked. 30 min.

Take chicken out and set to cool. Discard all skin and cut in cubes and set aside.

Blend all ingredient in broth, and pass through a strainer. Put the blended mixture in pot.

Add potatoes, chicken, ham and cook until potatoes are cooked. 15 min.

Add Ham and butter, keep heating until butter melts. Add Heavy Cream.

Serve hot and add cheese as garnish.