This corn soup...Is quickly becoming a favorite in our home.
Especially since:
It's healthy
It's quick
Can be used for "Meat Free Mondays"
Is super flavorful
So versatile
How versatile?
Add chicken
Add cumin and make it spicy
Add a bit of flour while the veggies are sweating to thicken for chowder
Anything else you think of!
I usually make a super quick version of this.
15 minutes.
Boom, yer done.
It doesn't take that much longer...
to make a completely fresh unprocessed version. So, I'll give you both recipes and
you can choose which is best for your family.
15 minutes.
Boom, yer done.
It doesn't take that much longer...
to make a completely fresh unprocessed version. So, I'll give you both recipes and
you can choose which is best for your family.
Chicken Corn Soup (Super Quick Version)
About 6 servings.
3 slices of raw bacon, diced
1 large sweet onion, small dice
1 small bag (12 oz.) of Bird'sEye Steamfresh Chef's Favorite Southwest Corn
1 small bag (16 oz.) yellow corn
1 tub of Knorr Homestyle Chicken Stock
salt and pepper
2 cups shredded chicken, cooked (optional)
1 tsp. chili flakes (optional)
2 Tb. butter (optional)
cheddar, Monterrey, or pepper jack cheese (optional)
1/4 cup half and half (optional)
About 6 servings.
3 slices of raw bacon, diced
1 large sweet onion, small dice
1 small bag (12 oz.) of Bird'sEye Steamfresh Chef's Favorite Southwest Corn
1 small bag (16 oz.) yellow corn
1 tub of Knorr Homestyle Chicken Stock
salt and pepper
2 cups shredded chicken, cooked (optional)
1 tsp. chili flakes (optional)
2 Tb. butter (optional)
cheddar, Monterrey, or pepper jack cheese (optional)
1/4 cup half and half (optional)
In a small pan heat 4 cups of water to boiling. Add the Knorr chicken stock tub when boiling. Turn off heat.
Saute bacon pieces in a dutch oven till crispy. Add the onion and a pinch of salt to the bacon and sweat until translucent. Add the chili flakes. Add the bag of southwestern veggies and sweat until the onions are translucent. (Stir often to avoid burning.) Add the chicken stock, corn and chicken. Simmer covered for 10 minutes. Add the butter, half and half, and cheese, if desired. Add salt and pepper to taste.
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Print this recipe
2 large sweet onions, small dice
1/2 cup red bell pepper, small dice
1/2 cup green bell pepper, small dice
32 oz. fresh yellow corn kernels, (or frozen)
4 cups chicken or vegetable stock
salt and pepper
2 cups shredded chicken, cooked (optional)
1 tsp. chili flakes (optional)
2 Tb. butter (optional)
cheddar or Monterrey cheese (optional)
1/4 cup half and half (optional)
Chicken Corn Soup (The Unprocessed Version)
About 6 servings.Print this recipe
2 large sweet onions, small dice
1/2 cup red bell pepper, small dice
1/2 cup green bell pepper, small dice
32 oz. fresh yellow corn kernels, (or frozen)
4 cups chicken or vegetable stock
salt and pepper
2 cups shredded chicken, cooked (optional)
1 tsp. chili flakes (optional)
2 Tb. butter (optional)
cheddar or Monterrey cheese (optional)
1/4 cup half and half (optional)
In a Dutch oven, sweat the onions and peppers with a pinch of salt until onions are translucent. Add the chili flakes. Add the chicken stock, corn and chicken. Simmer covered for 10 minutes. Add the butter, half and half, and cheese, if desired. Add salt and pepper to taste.
Tips:
I change up my recipe according to the onion I have. If I have a yellow onion, I use some white corn for sweetness. If I have a sweet onion, then I will use yellow corn.
Try it!
Let us know how you personalize it!
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