My hometown in Brazil is basically a farm state and is also one of the biggest producers of corn. We love corn there and we have so many recipes made from it. Yumm!! I decided to make this corn chicken soup for Marilyn because I knew that the flavor would be something completely different for her. It’s a soup with a combination of sweet and salt! She loved it and probably you will too… We have a video on Instagram (follow us!!!)
5-6 ears of corn
32 oz. plus chicken stock or water (more or less)
Salt and pepper to taste
1/3 c. mashed garlic cloves
2 T.olive oil
4 chicken breasts
1/4 c. white wine
2 T. butter
2 onions, diced
Sauté the chicken breasts with 1/2 of the mashed garlic, 1/2 of the diced onion, salt and pepper. Add the chicken stock. Let the chicken cook. Put aside to cool down. After that shred the chicken. Set aside and reserve liquid.
Remove the corn kernels from the cob. Set aside half and blend the other half with chicken stock/water until puréed.
To the reserved broth, add the shredded chicken and the corn purée. Let simmer for 15 minutes. If the consistency is too thick, add more chicken stock or water. Keep stirring to avoid sticking or burning.
Sauté the other half of the corn with the remainder of diced onions and garlic. Add the white wine and more chicken stock. Let the corn cook until soft. Add the sautéed corn and the chicken broth. Adjust salt and add chopped parsley.
Serve hot with a spoon of crème fraîche on top.
Basically the amount of ingredients for this soup would depend on you. I love it with lots of chicken and corn… So, I always I add extra… It’s a very easy recipe and delicious.
Have a great weekend!!
Beijos e Tchau!