This hearty soup tastes really creamy, yet it doesn't contain any cream! Made with cooked chicken and fresh corn and potatoes, with a garnish of grilled bacon, it's substantial enough for lunch, served with crusty wholemeal bread.
3 fresh corn cobs
2 tablespoons canola oil
1 onion, finely chopped
2 medium potatoes, peeled and diced
2 cups reduced-salt chicken stock
2 cups low-fat milk
250 g cooked chicken breast meat, skinned and finely chopped
2 teaspoons chopped fresh tarragon
pepper to taste
2 rashers smoked shortcut rindless bacon, trimmed of visible fat, to garnish
fresh tarragon leaves to garnish
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
Remove the green husks and all the "silk" from the corn cobs. Holding each cob upright on a chopping board, cut the kernels from the cob. (You should end up with about 1 1/2 cups loose corn kernels.) Set the kernels aside.
Heat the canola oil in a large saucepan, add the onion and fry over medium heat until softened, but not browned. Add the potatoes and corn kernels to the pan and cook for a further 5 minutes, stirring frequently. Pour in the chicken stock and bring to the boil. Reduce the heat and simmer gently for 5 minutes or until the potatoes are just tender.
Stir in the milk, three-quarters of the chicken and the chopped tarragon. Season with the pepper. Cook, stirring, for a further 2–3 minutes.
Pour half of the mixture into a food processor or blender and blend to a coarse texture, not to a puree. Return the mixture to the pan. Add the rest of the chicken and stir to mix. Set the soup over a low heat to warm through.
Meanwhile, grill the bacon until cooked and starting to brown. Drain on paper towel, then finely chop.
Ladle the chicken and corn soup into bowls, scatter on some bacon and a sprinkling of tarragon leaves, and serve.
Instead of bacon, garnish the soup with croutons: cut 50 g crustless wholemeal bread into small cubes and stir in a bowl with 1 tablespoon canola oil. Spread out on a baking tray and bake in a preheated oven at 180°C for 10 minutes or until golden. Toss the baked croutons with 1 teaspoon very finely chopped fresh tarragon, if desired. These baked croutons are far less fatty than croutons fried in oil. For garlic croutons, toss the bread cubes in 1 tablespoon olive oil mixed with a crushed garlic clove before baking them.
Corn is a useful source of dietary fibre (important for keeping the digestive system in good working order), and also offers potassium and folate.
Easy recipe to follow-in fact I made some changes and the family loved it. Used whole chicken and shredded, had fresh stock then. Used tinned corn, as this was in the cupboard. Added some leeks, ginger, garlic. - 27 May 2013