Chilled Corn Soup - NewsOn6.com - Tulsa, OK - News, Weather, Video and Sports - KOTV.com |

Chilled Corn Soup

Thursday, January 01, 2004
Categories:
American/Appetizers-Side Dish
Yield:
4 - 6 servings
Ingredients:
1/2 lb. boneless, skinless chicken breast
1 cup low-sodium chicken broth
1 tbsp. fresh dill, chopped
1 tbsp. green onion, chopped
1/2 tsp. salt
1/8 tsp. black pepper
6 ears fresh corn, shucked and desilked
2 cups cold milk
4 tsp. Asian chile oil
Garnish with additional chopped dill and green onion.
Directions:
Simmer the chicken in the broth with a skillet, covered, for about 10 minutes turning once. Make sure chicken has cooked through. Let cool and then drain chicken and shred into a bowl. Add dill and green onion. Salt and pepper to taste. Cover and refrigerate.

Cook corn in a Dutch oven filled with boiling salted water for 4 to 5 minutes. Drain and transfer to a bowl of cold water to chill. This will stop the cooking process. When cold, cut off kernels and scrape cobs over a bowl. Puree small batches of the corn in a blender with the milk. Force the mixture through a sieve into a bowl and discard the solids. Check your seasonings. Serve soup in chilled bowls. Add shredded chicken and drizzle with chile oil along with additional chopped dill and green onion.
Nutrition Facts:
Source:
Ken Oliver, "Cooking With Ken" E-mail questions: koliver@prudential-ok.com
Powered by Frankly
News On 6
303 N. Boston Ave.
Tulsa, OK 74103
Newson6.com is proud to provide Oklahomans with timely and relevant news and information, sharing the stories, pictures and loves of Oklahomans across our great state.
All content © Copyright 2000 - 2018 KOTV. Oklahoma Traveler™ is a registered trademark of Griffin Communications. All Rights Reserved.
For more information on this site, please read our Privacy Policy, and Terms of Service, and Ad Choices.