It’s our anniversary today and we spent the whole day together here in New York (a thing of total rarity!!) slept in (till 7PT!!), worked out together, and walked and walked and walked. We also drank margaritas in the middle of the day, which is always nice. Now after a disco nap, we are heading out for what else? Greek Food. I can’t wait- I will tell you how it is.
In the mean time, I leave you with this soup. I know that you are probably elbow deep in grilling burgers and shoving s’mores in your mouth- but every weekend binge must be balanced with Monday health, right?!
And this soup is the perfect blend of wonderful, intensely delicious flavor with healthy, nutritious ingredients and myyyyyy favorite: super low maintenance. Like 20 minutes.
I know you are thinking it is a little early for corn, but who am I to argue against sweet delicious corn? I have been using it fresh a lot lately (it’s already in my grocery store?!) but for this soup, I used *GASP frozen corn!! (and it is great). It is the star of this soup, and really with just a few other ingredients, you can really taste the corn in every perfect mouthful! Enjoy!
To Make this Sweet Corn and Chicken Soup, this is what you do:
In a large pot, add the vegetable oil over medium-high heat.
Add the onions and sprinkle with kosher salt and sweat for about 5 minutes until the onions have softened. Add the water and broth and simmer for 10 minutes.
Puree the frozen corn and the very hot broth and onions to the jar of a blender and puree on high until the soup is very creamy and smooth. You will have to do this in batches.
Then transfer the soup back to the pot and gently bring the soup to a simmer.
Add the chicken and the green onions and mix together. Season to taste with kosher salt.
Dish up hot and serve garnished with fresh green onions.
Recipe: Sweet Corn and Chicken Soup
Ingredients
- 2 tablespoons vegetable oil
- 1 yellow onion, chopped
- 2 cups water
- 4 cups chicken broth
- 2 pounds sweet corn (I used 2 bags of frozen organic sweet corn from Trader Joes)
- 2 cups shredded cooked chicken breast
- 4 green onions, thinly sliced
- kosher salt
Instructions
- In a large pot, add the vegetable oil over medium-high heat.
- Add the onions and sprinkle with kosher salt and sweat for about 5 minutes until the onions have softened. Add the water and broth and simmer for 10 minutes.
- Puree the frozen corn and the very hot broth and onions to the jar of a blender and puree on high until the soup is very creamy and smooth. You will have to do this in batches.
- Then transfer the soup back to the pot and gently bring the soup to a simmer.
- Add the chicken and the green onions and mix together. Season to taste with kosher salt.
Preparation time: 5 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 8
Print Recipe
What a perfect soup for all the corn that we’ll all soon have! Or just use frozen corn (smart, very smart!) Gorgeous pics and I can see every last detail, even the ridges on the onions..wow, great clicks! pinned
And Happy Anniversary and here’s to no kids, margs in the middle of the day, and disco naps! Omg HAVE FUN tonite!
Thank you so much Averie- lots of fun, appreciate the well wishes!
Wow, that looks so creamy and delicious! I love warm and comforting soups, even in the springtime. 🙂
I agree with Averie — stunningly beautiful!
Such a pretty soup!! Love the flavors!!
And Happy anniversary!! Hope you guys have a great weekend together!
Thank you so much Tieghan!
Great for these raining days. Yummy!
What a perfect spring and summer soup! This could be veggie-ized so easily.
oh yeah Vicki- it would be just as delicious without the chicken 🙂
happy anniversary. Soup sounds yummy and so easy. My 19th anniversary is in 2 weeks!
Happy early anniversary Claudia!!
Happy Anniversary! Yay to sleeping-in, lounging around with one another! And yes, every weekend binge needs a Monday balance.
Thank you Naomi! lounging around together is truly the best 🙂
Yay, Happy Anniversary Heather!!!
What gorgeous photos! It’s never too early for corn. We’ve been eating it almost every night here at our house 🙂
Will definately give thus a go – bit will save a couple of cups of corn to be added to the soup after blending for a bit more texture. Thanks Heather!!
Great Idea Dana- that will definitely make it a bit heartier!
What a gorgeous soup!! Happy anniversary to you and your hubby!!
thank you so much Jenny !!!
This soup sounds great & I love the way you garnished it!
thank you Marla- I am just basically putting chive blossoms on everything these days!
Such a delicious soup!
Glad you had a lovely anniversary. Ours was last weekend!
its anniversary season! best wishes to you and your hubby Aimee!
Awww Happy Anniversary!! Glad you got to get away and do a trip to NYC!! Love the sweet corn and chicken combo – I actually was wracking my brain for dinner ideas and this sounds amazing!
hanks Julie!!
Such a pretty soup!
This was fast, easy, and delicious. The family really loved the flavor and we want to thank you for sharing. We will certainly have this again.
Thank you so much Jules!! I love to hear that a dish went over well. 🙂 🙂 🙂
WONDERFUL DISH! My kids actully enjoyed it! 🙂 You are my idol!
XOXOXOOX”
Kile8002
That makes me SO HAPPY!!!! yay Kile!!!
I know I’m a bit late to this recipe but I just wanted to say thank you for sharing it. It was delicious, I was so surprised at how good it was. I poached my chicken breasts then used the poaching liquid in place of the water in this recipe and the flavour was fantastic. I’ve already shared this recipe with my family and I can’t wait for lunch time to have done more!
I just made this soup for a holiday dinner. I used an immersion blender but the hard outside part of the corn kernel remained. Then I tried a blender on a small amount and it was no better. Finally I simmered the soup for 3 hours to try to break down the fibrous parts but it still is not smooth and creamy as I had hoped.