Recipe: Corn and Chicken Soup

by Amy Mei Wood

Enjoy a hearty bowl of creamy corn chowder soup that utilizes some of the veggies we've been receiving in abundance in our boxes. Make a batch and serve as weekday meals with some bread, or use as an appetizer for a fall feast. 

Simmering in homemade chicken stock, this soup is perfect for fall. Using the potatoes we've been receiving in our boxes as a thickener is a great way to add a creamy, starchy texture, as well as body to the soup. Garnishing with fresh chives adds a fresh zip to each bite. 

Recipe

Ingredients: 5 ears of corn 2 large potatoes, diced 1 onion, diced 3 cloves garlic, minced 2 chicken thighs, boneless 1/2 whole onion 2-3 T of heavy cream Chopped chives for garnish

 

Instructions: 1.     Submerge chicken thighs and 1/2 whole onion in a pot of water and boil over medium-heat for 30-40 minutes, or until juices run clear. Discard onion. Pull the cooked thighs, and shred. Set aside, and reserve chicken stock.  2.     Slice all the kernels off the corn cobs and scrape the empty cob with the back of a knife to get the corn milk. Set aside in a bowl.  3.     In another large pot or Dutch oven, saute onions and garlic until fragrant. Add diced potatoes. Cook for 10 minutes over medium-high heat.  4.     Add approximately 2/3 of sliced kernels to pot, saute for a few minutes, then add 4-5 cups of the homemade chicken stock. Cover and simmer for 20 minutes or until potatoes are soft.  5.     Uncover soup and puree until about 2/3 of the soup is creamy with an immersion blender or in batches in a blender.  6.     Add in rest of fresh corn and the shredded chicken. Simmer for a few minutes before adding the cream. Stir until well blended.  7.     Garnish with chives and enjoy! This soup freezes well.  Tips & Tricks: Mix up Classic Recipes! Think outside the box to use up our fall bounty of vegetables! Take your favorite classic vegetable dish and make some substitutions to switch it up and utilize all your unexpected produce. Some ideas: - Subbing spinach in creamed spinach for grated zucchini. Delicious, healthy, and goes well with pasta!  - Replacing the potatoes in a potato casserole for sliced squash - Instead of using celery in potato or egg salad, try diced cucumber.