Summer is right around the corner and that means fresh corn on the cob. My local produce stand has the best corn I’ve ever had so I froze about 10 quarts last year and pulled some out to make this soup. Some of the corn even still had the silk on it. Oh my gosh was it good. And it brought back such good memories from when I was a kid and my mom and dad grew their own produce. The only downside was I had to weed a row of corn every Saturday before I could go and play. We sometimes got rewarded with a slurpee for all of our hard work. I was always able to sucker a friend into helping me, though. He he.
- 4 skinless boneless chicken thighs.
- 1 quart of corn
- 2 tablespoons butter
- 2 large celery stalks (chopped)
- 1/2 med to large white onion (diced)
- 4 cups of water
- 1 large russet potato cut into bite sized pieces
- 1 large or 2 small bay leaves
- 3 teaspoons sugar
- 1 teaspoon salt
- 2 tsp ground white pepper
- 1 tsp poultry seasoning
- 1 tsp reduced sodium chicken base
- 1/2 cup all-purpose flour
- 1 1/2 cups half-and-half
- 1 cup shredded cheddar
- 1/2 lb. thick sliced bacon (chopped)
- In a large stock pot boil down chicken with water until cooked through. I boiled 3 chicken breasts and 4 thighs in the water because I made chicken salad for lunches with the breasts.
- While chicken is boiling chop celery and onions.
- After chicken is cooked, remove from water and set aside to cool. Do not throw away the water. Strain water and keep for soup base.
- Wash out your stock pot and melt 2 tbsp butter and saute onion and celery until translucent. Do not brown.
- Add your chicken water back to stock pot and add chopped potato and bay leaf. Bring it to a boil then reduce your heat and let it simmer for 20 minutes, stirring occasionally.
- Chop cooled chicken thighs into bite sized pieces making sure to remove all fat and add to soup mixture.
- Add corn, sugar, salt, pepper, poultry seasoning, and chicken base and simmer 30 more minutes.
- Combine flour and half-and-half in gravy shaker and shake until well combined. Add slowly to the soup mixture while stirring the pot and let simmer an additional 20 min. stirring often. Simmer on a very low heat so half-and-half doesn’t scorch.
- Serve in soup bowl and top with shredded cheddar and chopped bacon.
- Garnish with parsley leaves if desired.
- Serve with cheddar biscuits or corn bread.
Preparation time: 30 minute(s)
Cooking time: 2 hour(s)
Number of servings (yield): 6