Wednesday, March 24, 2010

Chicken Corn Soup

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I got this recipe from my friend Bonnie. It immediately became one of my daughter Lindsey’s favorites.
This soup is light and hearty. It has the right balance of seasonings to make it an everyday soup. The cumin makes it savory, and the corn lends a gentle sweetness, while the white pepper and hot sauce adds a light spicy-ness.

To give it body, I put the 2 cans of creamed corn into a blender and blend it until it gets smooth and creamy.
Bonnie used the white meat from a Costco rotisserie chicken, but you can easily bake a couple of chicken breast in the oven for this recipe (see my post on Simple Roast Chicken).

CHICKEN CORN SOUP
1 Tblsp. butter
1 med. onion, chopped
1 clove garlic, minced
2 – 15oz. cans creamed corn
1 – 15oz. can whole kernel corn, drained
1 – 14oz. can chicken broth
2 cups milk, I used 2%
1 ½ tsp. ground cumin
2 tsp. kosher salt
1 tsp. white peper
½ tsp. hot sauce, I use Cholula or Tabasco
2 chicken breast, cooked & shredded

Place the 2 cans of creamed corn in a blender and puree.
In a large pot, sauté the onions and garlic in the butter over medium heat until soft.
Add the corn puree, whole kernel corn, chicken broth, cumin, salt, pepper and hot sauce. Bring just up to a boil lower heat and add the milk and chicken. Let simmer for 10 minutes.


MORE SOUP RECIPES

OLIVE GARDEN "ZUPPA TOSCANA"

VEGETABLE BEAN SOUP

SPICY KOREAN BEEF SOUP

CHINESE RICE SOUP (JOOK)


MORE CHICKEN RECIPES

CHICKEN CACCIATORE

WHOLE BUTTERFLIED ROASTED CHICKEN

BARBECUE CHICKEN IN THE OVEN

BAKED GINGER GARLIC CHICKEN

SIMPLE ROAST CHICKEN BREAST

CHICKEN PAD THAI

DIJON CHICKEN SATAY WITH PEANUT SAUCE

LEMONGRASS CHICKEN SATAY

CHICKEN CHOW MEIN

CHICKEN SALAD

CURRIED CHICKEN SALAD ON TOAST

CHINESE MUSHROOM CHICKEN

CHINESE GINGER CHICKEN

CHICKEN KING THING

CHICKEN CORN SOUP

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