CHICKEN CORN SOUP I
A real Pennsylvania Dutch favorite! I have made this several times over the years.
Provided by Teresa
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 2h
Yield 12
Number Of Ingredients 11
Steps:
- In a large stock pot cover chicken and onion with water. Cook slowly until tender, approximately 1 hour. Remove chicken, let cool and remove meat from bones. Cut meat into 1 inch pieces, discard skin and bones.
- Cut corn from cobs if using fresh corn.
- Add corn, cut up chicken, celery to stock pot and season with salt and pepper. Simmer soup for 10 minutes.
- In a separate bowl make rivels by mixing together flour, salt, egg, and enough milk to form small crumbs.
- Drop rivels into soup and add hard boiled eggs. Simmer for 15 minutes and serve hot.
Nutrition Facts : Calories 271.1 calories, Carbohydrate 14.2 g, Cholesterol 117.6 mg, Fat 12.4 g, Fiber 1.1 g, Protein 24.7 g, SaturatedFat 3.5 g, Sodium 90 mg, Sugar 0.9 g
ROASTED CORN SOUP WITH CHICKEN
This roasted corn soup is very similar to soups seen in Mexican restaurants. The soup can be blended and used as an enchilada sauce for chicken enchiladas.
Provided by kbfish
Categories Mexican
Time 40m
Yield 8 1/2 cups, 6 serving(s)
Number Of Ingredients 11
Steps:
- Grill chicken breast and chop in to small bite size pieces.
- Thaw frozen corn and pat dry with paper towels. Line a 15x10x1-inch baking pan with foil; lightly grease the foil.
- Spread corn in prepared pan. Bake in a 450 degree F oven for 10 minutes; stir. Bake about 10 minutes more until golden brown, stirring once or twice. Remove from oven; set aside.
- In a 4-quart Dutch oven cook onion, sweet pepper and garlic in hot oil over medium heat for 3 to 4 minutes or until nearly tender. Add the roasted corn, 3 cans of the chicken broth, thyme, and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes.
- In a large screw-top jar combine remaining 1 can chicken broth and the flour. Cover and shake well; stir into soup. Cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute more. Stir in half-and-half; heat through.
- Add chopped chicken and heat through.
- To serve, ladle soup into bowls.
- If enchilada sauce is need for chicken enchiladas, blend the ingredients.
Nutrition Facts : Calories 308.3, Fat 11.6, SaturatedFat 3.6, Cholesterol 38.4, Sodium 916.3, Carbohydrate 32.2, Fiber 4, Sugar 4.7, Protein 20.7
ROASTED SWEET CORN CHOWDER
Provided by Guy Fieri
Time 2h15m
Yield 6 to 8 servings
Number Of Ingredients 37
Steps:
- Preheat the grill to medium-high heat. Put the corn on the grill and cook for 5 to 6 minutes, turning as needed to evenly brown. Remove the corn from the grill and when cool enough to handle, then put corn, stem down in a large bowl and with a sharp knife, remove the kernels, set aside.
- Put the corn cobs into a large stock pot, add the water, chicken stock, salt, pepper, garlic, peppers, cilantro stems, shallots and celery. Put the pot over high heat and bring it to a strong boil. Cook for 45 minutes, then strain the solids. Cool.
- In a medium saucepan, cover the diced potatoes with 3 cups of the cooled stock and bring to a boil over medium heat. Cook until fork tender, about 15 minutes. then remove from heat and set aside.
- In a large stock pot over medium-high heat, add the 4 tablespoons of butter, and once melted, add the diced onions, half of the corn kernels and the peppers. Saute until a golden fond starts to form on bottom of pan, about 6 to 8 minutes. Add the garlic and cook for 1 minute more, stirring frequently. Stir in 3 cups of the stock and simmer for 30 minutes. Cool the mixture for about 5 minutes, then carefully add it to a blender and puree.
- Wipe the stock pot clean, put it over medium-high heat and add the bacon. Cook until crisp, then drain on a paper towel lined plate. Add the remaining 1 tablespoon of butter to the bacon fat, along with the remaining corn. Season with the salt and pepper and saute for 4 to 5 minutes. Add the stock and potatoes and combine well. Stir in the heavy cream, add the corn puree mixture. Heat through and adjust seasoning, if necessary.
- Serve garnished with the cilantro and a dollop of the Chipotle Cream and Spicy Saltines.
- In a small glass bowl, add the cream and beat with an electric mixer until stiff, about 3 to 4 minutes. Add the chipotle, salt and pepper, to taste, zest and lime juice beat until incorporated. Add the cilantro and season with salt, if necessary. Refrigerate covered until ready to use.
- Preheat the oven to 300 degrees F. Fit a baking sheet with a rack.
- Combine all of the spices in a small bowl and mix well. In a separate small bowl, beat the butter with an electric mixer until fluffy. Add the spices and beat until incorporated.
- Spread about 1/2 teaspoon of the mixture gently onto each cracker and set them on the rack in the baking sheet. Once all are done, bake for 5 minutes. Remove and cool. Store in an air tight container.
ROASTED CORN AND CHICKEN CHOWDER
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Put the corn on a rimmed baking sheet; broil, turning, until lightly charred on all sides, 5 to 8 minutes. (Alternatively, char the corn directly over a gas burner or on a grill over medium-high heat.) Transfer to a cutting board; let cool slightly, then cut off the kernels and transfer to a bowl. Working over the bowl, run the back of a chef's knife down the cobs to extract the juices; discard the cobs.
- Melt the butter in a large pot or Dutch oven over medium-high heat. Add all but 2 tablespoons of the scallions, the celery, sweet potato, thyme, cayenne, 1/2 teaspoon salt and a few grinds of black pepper. Cook, stirring, until softened, 3 minutes. Sprinkle in the cornmeal; cook, stirring, until lightly toasted, 1 minute. Add the corn, its juices and 5 cups water. Increase the heat to high and bring to a simmer. Adjust the heat to maintain a simmer and cook, stirring occasionally, until the sweet potato is tender and the soup has thickened slightly, 15 minutes.
- Reduce the heat to medium low and stir in the chicken and milk. Cook until the chicken is warmed through, 2 to 3 minutes (do not boil). Season with salt and black pepper. Top each serving with the reserved scallions and serve with the dinner rolls.
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