For this, you’ll need fresh corn because you will be soaking the cobs in the broth. This time of year, you can find some decent frozen corn on the cob. I used my rotisserie chicken recipe for 2 chicken breasts and placed it in the oven/air fryer to cook while you make the soup.
Ingredients
2 Chicken Breasts (or one small Rotisserie chicken)
6 Ears of Corn
6c Chicken Broth
1 Bay Leaf
1t Coriander Seeds
1t Fennel Seeds
4oz Bacon - cut into small pieces
3T Butter
1 Onion
2T Garlic
3 Russet Potatoes - peeled and cut into small pieces
1/2c Milk or Cream
Salt & Pepper
Directions
Use Rotisserie chicken recipe and place chicken in either air fryer or oven. Cook for 25 minutes, chop/pull chicken and set aside.
Take 6 ears of corn, chop the corn off of the cob and slice the cobs into pieces. Set corn aside and add the cobs to 6c chicken broth with bay leaf, 1t black pepper, coriander seeds and fennel seeds. Bring this mixture to a bowl and then reduce to a simmer for 10 minutes. Strain the stock and set aside.
In that same pot, take 4 ounces of bacon and cook with 3T butter. Once cooked, add onion, garlic, and corn - cook about 7 minutes. Now add the broth, potatoes, salt and pepper. Simmer this mixture until the potatoes are tender.
Add milk or cream and stir together. Take out 1-1 1/2c of the entire soup mixture and place it in a smaller pot/bowl - try to get more potatoes than other ingredients. Use an immersion blender to blend smooth and add it back to the soup. This makes the soup creamier without adding a lot of milk!
Now add the cooked, pulled chicken and enjoy !
*Makes 6 servings
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