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.
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.
Ken Oliver, "Cooking With Ken" E-mail questions: firstname.lastname@example.org
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