Hatch Chile Chicken Soup
In a large pot, melt ½ cup butter. Add ¼ cup flour; stir the resulting paste over medium heat. Do this long enough to cook the flour a bit. Add 2 cups of whole milk and 3 cups water stirring to blend. If there are any lumps, use a whisk to stir them out. Bring to a boil; reduce to a simmer. Add 2 cups cooked, boneless and skinless chopped chicken. Add ½ cup chopped hatch green chilles, salt and pepper to taste and a pinch of garlic powder . Add 2/3 cup chopped onion to this then add 1 cup of raw cut up carrots, 1 cup of chopped raw potatoes and ½ cup whole kernel corn. Simmer over low heat, or cook in oven at 300 degrees for about 2 hrs.
Serve with green chile-cheese cornbread.
Green chile-cheese cornbread
Prepare 1 box of Jiffy cornbread mix according to directions on back of box.
Add ½ small can of diced green chilles and ½ cup shredded sharp cheddar cheese.
Pour into a 8×8 baking cake pan or small iron skillet which has been sprayed with Pam.
Bake according to directions on back of Jiffy box. I like to bake it until it is golden brown on top. Cut into wedges and serve with soup.
Chocolate Castles 
You share interesting things here. I think that
your blog can go viral easily, but you must give it initial boost and i
know how to do it, just type in google for – wcnu traffic increase
LikeLike
I did google it and it said web page was not available….thanks
LikeLike