This version is nice for the early fall days we've been having, silky and creamy without the butter and bacon. Give me a shout later in the season if you'd like some help making it richer and deeper.
Yield: 8 servings
Cook time: 90 minutes
Ingredients:
olive oil
6 boneless skinless chicken thighs
1 large yellow onion, diced
2 carrots, diced
2 ribs celery, diced
1 small potato, peeled and diced
6 cloves garlic, minced
2 t thyme
1 t oregano
1 t celery salt
1 bay leaf
1 bag frozen sweet corn
1.5 boxes low sodium chicken stock
1 c milk
smoked tabasco
sliced green onion to garnish
Method:
- heat 1 T of oil in your soup pot over medium heat, salt & pepper the chicken on both sides and, cook in two batches until just done. No need to get color on the meat, it can give the soup a weird texture
- pour out rendered fat, add potatoes cook 3 minutes, its ok to get some color on them, but you're not looking to fry them, really just steam / sweat in the chickeny goodness that's left in the pot.
- add mirpoix (2 parts onion, one part celery, one part carrot), sweat until all vegetables are tender, about 10-12 minutes, add garlic and herbs (not bay leaf)
- add 1/2 stock and 1/2 of the corn, bring to a boil, reduce to simmer, cover slightly and cook 10 min
- remove the soup from the from heat, and puree.
- return the soup to medium / medium high, add bay leaf, stock, milk, bring to a boil. partially cover and simmer 30 min
- dice and add chicken, add as much whole corn as you prefer, warm through
- season with a small amount of smokey tabasco, garnish with green onions.
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