Chicken · Soups and Stews

Mexican-style Corn & Chicken Soup

In Alberta, corn from Taber  has hit the markets!   A sure sign that fall is on its way.

The heat of the summer has already given way to cooler days and chilly nights.  As much as we hate to see summer go (yes, even down here, I mourn the passing of the Alberta summer), the upside is all that great corn that is now available.

This recipe lets you take advantage of that golden goodness while you warm yourself up with a hot bowl of soup.

After you have cut the kernels off of their cobs, don’t forget to scrape the back of a knife over the cob to extract as much juice (and flavour) as possible from it.   Be sure to hold it over the same bowl that your corn is in while you do this.

This will serve 4 and even with all the dicing, you will have dinner on the table in under an hour.  Win-Win!!

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Chicken Corn Soup

4 ears corn (or 3 cups frozen, thawed)

2 Tablespoons canola oil

2 chicken breasts, cut into 1′ pieces (about 12 oz)

1 poblano chile, stem and seeds removed, cut into 1/4″ dice

1/2 red bell pepper, stem and seeds removed, cut into 1/4″ dice

1 teaspoon ground cumin

1 teaspoon ground coriander

1 Tablespoon Chile in Adobo, minced and mashed into a paste (optional)

1 white onion, diced

salt and pepper

4 cups chicken stock , homemade or purchased

14 oz can diced tomatoes

1 fresh tomato, finely diced for garnish

2 scallions, thinly sliced for garnish

crushed tortilla chips for garnish

Heat the oil in a large pot (4 litres) over medium high heat.  Season the chicken pieces with salt and pepper and add to oil in pot.  Cook. stirring just until chicken is no longer pink, about 3 minutes.  Add the poblano, red pepper, Chile in adobo, onion, cumin and coriander and cook, stirring until onion is soft and starting to brown – about 6 minutes.

Add the corn, and any milk you scraped from the cobs, the tomatoes and the chicken stock to the pot.  Stir well and bring to boil.  Reduce heat and simmer, uncovered for about 5 minutes.   Taste and season with salt and pepper.

Ladle into bowls.  Top each bowl with crushed tortilla chips, diced tomatoes and sliced scallions.

 

 

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