AIEC employees share favorite soups
Creamy Chicken and Corn Soup
By Nick Reitz, Manager of Government Relations
- 3 fresh ears corn on the cob
- 2 T. canola oil
- 1 onion finely chopped
- 2 medium potatoes peeled and diced
- 2 c. reduced-salt chicken stock
- 2 c. milk
- 1/2 lb. cooked chicken breasts skinned and finely chopped
- 2 tsp. chopped fresh tarragon
- Salt to taste
- Pepper to taste
- 2 strips smoked bacon fried and trimmed of visible fat, to garnish
- Fresh tarragon leaves to garnish
- Remove the green husks and all of the “silk” from the corn. Holding each cob upright on a chopping board, cut the kernels from the cob. (You should end up with about 1-1⁄2 cups loose corn kernels.) Set the kernels aside.
- Heat the canola oil in a large saucepan, add the onion and fry over medium heat until softened, but not browned.
- Add the potatoes and corn kernels to the pan and cook for another 5 minutes, stirring frequently.
- Pour in the chicken stock and bring to a boil. Reduce the heat and simmer gently for 5 minutes or until the potatoes are just tender.
- Stir in the milk and the chopped tarragon. Season with salt and pepper. Cook, stirring, for another 2–3 minutes.
- Pour half of the mixture into a food processor or blender and blend to a coarse texture, not to a purée. Return the mixture to the pan. Add the chicken and stir to mix.
- Set the soup over a low heat to warm through.
- Meanwhile, cook the bacon until it starts to brown. Drain on paper towel, then finely chop.
- Ladle the soup into bowls, scatter on some bacon and a sprinkling of tarragon leaves, and serve.