COMFY ESSENTIALS: SPICY CHEESY CHICKEN SOUP

Steps:

• 1. PREP/PREPARE
• 2. √ If you are not a fan of peas, substitute corn. Or, use both... Just a suggestion. √ If you are using frozen peas (or any other frozen veggie), make sure to warm them up to room temperature before adding to the soup. √ Hatch Chili's come in small cans of 4 ounces... In my opinion they are some of the best canned chili's around. They come in hot and mild versions... your choice. There are other brands: Las Palmas, Old El Paso, Embasa, Ortega... the list goes on and on. If you cannot find Hatch chili's, Las Palmas come in a close second. √ Never allow the soup to come to the boil, if you do, it cold separate the cream cheese. √ This soup does not store very well, so it is best to serve it right after making, and attempt to make only as much as you plan to eat. When you store it in the fridge, and reheat it, the cream cheese has a tendency to separate. It will taste just fine; however, it will not look as good. √ White pepper; as opposed to black pepper, gives this dish an amazing sweet heat that lingers on the tongue, and gently warms you up on the coldest of days. You can use black pepper, if desired; however, you should try it once with white pepper. √ Remember that store-bought Cajun/Creole spices have different amounts of salt, and heat. So, before adding any additional salt, first add the Cajun/Creole spice, and give it a taste; then add additional salt, if you feel the need. If you are looking for your own homemade Creole spice mix, I submit this recipe: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/spice-essentials-creole-seasoning.html?r=2
• 3. Gather your Ingredients (mise en place).
• 4. Add the butter and grapeseed oil to a pot, over medium heat.
• 5. When the butter melts, and the foaming subsides, give the pot a swirl to mix butter and oil, and then add the chopped onions.
• 6. Cook until they soften and become translucent, about 5 - 6 minutes.
• 7. Chef's Note: Do not allow the onions to brown.
• 8. Add the garlic, and stir until fragrant, about 60 seconds.
• 9. Add the chicken stock, carrots, and potatoes.
• 10. Bring to a very light simmer, partially cover, and cook for 15 minutes.
• 11. Add the peas, green chilies, and chicken.
• 12. Allow to cook for, 2 - 3 minutes.
• 13. Add the Cajun or Creole spice, and stir to combine.
• 14. Chef's Tip: Taste, and then add the white pepper, and salt, if needed. Remember, you can always add more spice; however, it is a rather difficult thing to take it out.
• 15. Whisk the flour in with the milk, and then add it to the pot; along with the chopped parsley.
• 16. Continue to simmer, until the soup begins to thicken, about 5 - 6 minutes.
• 17. Add the chunks of cream cheese, and chopped parsley.
• 18. Stir until melted and combined with the other ingredients, about 3 - 4 minutes.
• 19. PLATE/PRESENT
• 20. Serve with a garnish of parsley sprigs, some oyster crackers, and a nice glass of chardonnay. Enjoy.
• 21. Keep the faith, and keep cooking.