Ingredients with Measurements:
- 1 lb boneless, skinless chicken breast, diced
- 1 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups chicken broth
- 1 can (15 oz) creamed corn
- 1 can (15 oz) whole kernel corn, drained
- 1 cup heavy cream
- 1 tsp dried thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Large pot
- Immersion blender or blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the diced chicken and cook until browned, about 5-7 minutes. Remove the chicken from the pot and set aside.
2. In the same pot, add the chopped onion and minced garlic. Cook until the onion is translucent, about 3-5 minutes.
3. Add the chicken broth, creamed corn, and whole kernel corn to the pot. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
4. Use an immersion blender or transfer the soup to a blender and blend until smooth.
5. Add the heavy cream, dried thyme, and cooked chicken to the pot. Simmer for an additional 5-10 minutes.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Simmer on medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 25g
Protein: 25g
Substitutions for ingredients:
- Instead of chicken breast, you can use chicken thighs or leftover cooked chicken.
- Instead of heavy cream, you can use half-and-half or milk.
- Instead of dried thyme, you can use dried oregano or basil.
Variations:
- Add diced potatoes or carrots for extra vegetables.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add a can of diced tomatoes for a tomato-based soup.
Tips and tricks:
- To save time, use rotisserie chicken instead of cooking the chicken from scratch.
- For a thicker soup, add a tablespoon of cornstarch mixed with water to the soup before adding the heavy cream.
- If you don't have an immersion blender or regular blender, you can use a potato masher to mash the soup until it's smooth.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stovetop over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with a sprig of fresh parsley on top.
Garnishes:
Chopped fresh parsley or chives
Pairings:
Crusty bread or crackers
Suggested side dishes:
Green salad or roasted vegetables
Troubleshooting advice:
If the soup is too thick, add more chicken broth or milk to thin it out.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Chicken and corn soup is a popular dish in many cultures, including Chinese and Mexican cuisine.
Flavor profiles:
Creamy, savory, slightly sweet
Serving suggestions:
Serve the soup as a main course with a side salad or bread.
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Taste: Savory, Creamy, Mild, Comforting