Chilled Corn Soup
Wednesday, December 12th 2007, 10:43 am
News On 6
- Thursday, January 01, 2004
- American/Appetizers-Side Dish
- 4 - 6 servings
- 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.
- Nutrition Facts:
- Ken Oliver, "Cooking With Ken" E-mail questions: email@example.com