Roasted Corn Soup With Chicken Recipes

ROASTED CORN SOUP WITH CHICKEN

Steps:

• Grill chicken breast and chop in to small bite size pieces.
• Thaw frozen corn and pat dry with paper towels. Line a 15x10x1-inch baking pan with foil; lightly grease the foil.
• Spread corn in prepared pan. Bake in a 450 degree F oven for 10 minutes; stir. Bake about 10 minutes more until golden brown, stirring once or twice. Remove from oven; set aside.
• In a 4-quart Dutch oven cook onion, sweet pepper and garlic in hot oil over medium heat for 3 to 4 minutes or until nearly tender. Add the roasted corn, 3 cans of the chicken broth, thyme, and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes.
• In a large screw-top jar combine remaining 1 can chicken broth and the flour. Cover and shake well; stir into soup. Cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute more. Stir in half-and-half; heat through.
• Add chopped chicken and heat through.
• To serve, ladle soup into bowls.
• If enchilada sauce is need for chicken enchiladas, blend the ingredients.

CHICKEN CORN SOUP I

Steps:

• In a large stock pot cover chicken and onion with water. Cook slowly until tender, approximately 1 hour. Remove chicken, let cool and remove meat from bones. Cut meat into 1 inch pieces, discard skin and bones.
• Cut corn from cobs if using fresh corn.
• Add corn, cut up chicken, celery to stock pot and season with salt and pepper. Simmer soup for 10 minutes.
• In a separate bowl make rivels by mixing together flour, salt, egg, and enough milk to form small crumbs.
• Drop rivels into soup and add hard boiled eggs. Simmer for 15 minutes and serve hot.

AMISH CHICKEN CORN SOUP

Steps:

• Place first 8 ingredients in a Dutch oven; bring slowly to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink and vegetables are tender, about 30 minutes. , Stir in noodles, corn and butter. Cook, uncovered, until noodles are tender, about 10 minutes, stirring occasionally.

ROASTED CORN CHICKEN TORTILLA SOUP

Steps:

• Heat oil in a large pot over medium-high heat; add onion and cook until translucent, about 3 minutes.
• Add garlic; cook 1 minute, add paprika, cumin, chilies and pepper, cook, stirring, 5 minutes.
• Add corn cobs, chicken, tortilla pieces, tomatoes and broth; heat to boil, lower heat and simmer 1 hour.
• Remove the chicken to a platter; cool briefly.
• Pull the meat from the bones; discard bones and skin, reserve meat.
• Strain the soup into a large bowl; pour back into the pot and add lime juice, cilantro and salt.
• Portion chicken meat and corn kernels into serving bowls; ladle soup over.
• Add optional garnishes at the table.
• *roastears of corn in a 400° oven, turning often until they start to brown, about 10 minutes.
• *toasttortillas in a dry skillet over medium heat until starting to brown, about 30 seconds on each side.

ROASTED CORN AND CHICKEN CHOWDER

Steps:

• Preheat the broiler. Put the corn on a rimmed baking sheet; broil, turning, until lightly charred on all sides, 5 to 8 minutes. (Alternatively, char the corn directly over a gas burner or on a grill over medium-high heat.) Transfer to a cutting board; let cool slightly, then cut off the kernels and transfer to a bowl. Working over the bowl, run the back of a chef's knife down the cobs to extract the juices; discard the cobs.
• Melt the butter in a large pot or Dutch oven over medium-high heat. Add all but 2 tablespoons of the scallions, the celery, sweet potato, thyme, cayenne, 1/2 teaspoon salt and a few grinds of black pepper. Cook, stirring, until softened, 3 minutes. Sprinkle in the cornmeal; cook, stirring, until lightly toasted, 1 minute. Add the corn, its juices and 5 cups water. Increase the heat to high and bring to a simmer. Adjust the heat to maintain a simmer and cook, stirring occasionally, until the sweet potato is tender and the soup has thickened slightly, 15 minutes.
• Reduce the heat to medium low and stir in the chicken and milk. Cook until the chicken is warmed through, 2 to 3 minutes (do not boil). Season with salt and black pepper. Top each serving with the reserved scallions and serve with the dinner rolls.