Recipes
Chicken Chile Stew for Indian Summer
Seeing as how I’ve made this three times in the last two weeks, it seemed like a good idea to share the recipe.
October 23, 2014
Menu
Seeing as how I’ve made this three times in the last two weeks, it seemed like a good idea to share the recipe.
Even when it’s balmy, I tend to make a lot of soup. It’s the easiest way I know to use up wilting produce and turn disparate items into a harmonious and satisfying meal. Since the highest temperature we’ve reached around here since last Saturday was about 14, you can bet I’ve been at the stove happily stirring soup.
It’s because of this—and our great weakness for all things spicy—that I can justify devoting an entire Sunday to chile peppers. It’s educational to head across town to the Mexican supermarket in search of the exact variety of dried guajillos called for in a green chili recipe…
It’s officially fall, which makes me want to make soup. And for me the perfect shoulder-season soup is spicy corn chowder. Making it allows me