sweet corn and chicken soup |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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a sweet creamy corn soup with a fresh taste of ginger,great for lunch or a lite dinner with a salad Ingredients:
1 can evaporated milk |
5 ears corn, shucked and cut off cob |
1/2 red bell pepper, finely diced |
2 roasted chicken breasts, cut into juliene strips |
1 teaspoon finely grated fresh ginger |
1 clove crushed garlic |
1 diced onion |
1/4 cup butter |
4 cups chicken stock |
4 ounces grated monterey jack cheese |
salt and pepper |
Directions:
1. scrap corn cobs twice to get all the corn milk .
2. sweat corn and onions together with butter in soup pot, after onions are translecent, add chicken stock, bring to a boil then simmer for 20 min.
3. season with salt and pepper, add ginger and garlic, puree mixture with milk.
4. Pour back into pot and heat slowly until soup is warmed through.
5. When serving place a few chicken strips on top of each bowl of soup, sprinkle with bell peppers and some cheese.
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