Chicken soup with corn
This delicious chicken soup with corn can be cooked at least every day, because it does not contain expensive ingredients, and it is prepared quickly and easily. But despite the seeming simplicity, this first dish has its own “zest”. We are talking about a very interesting texture of the soup: part of it is puréed and combined with the one that has “pieces” before serving. Agree, the solution is very unusual! By the way, chicken soup with corn can be served on the table both with cream (as suggested in the recipe) and with grated hard cheese, which will give the dish a more piquant taste.
Ingredients
Servings 6- chicken (or leftovers on the bone) - 500 g
- bacon - 4 slices
- carrots - 2 pcs.
- onion - 1 pc.
- potatoes - 2 pcs.
- parsley
- canned corn - 1 can
- cream
- crackers for serving
- olive oil
Cooking
Step 1
Prepare broth for chicken soup with corn. Put the chicken in a saucepan, cover with water, cook for 30 minutes. While it is cooking, sauté the onion and carrots in oil in a heavy bottomed pan.
Step 2
Add chopped potatoes, parsley, pour broth, cook for 20-25 minutes. Remove chicken flesh from bones and return to broth. Fry the bacon in a pan.
Step 3
Add canned corn to the pot of chicken soup. Salt, pepper to taste, bring to a boil over high heat. Remove chicken soup with corn from the stove.
Step 4
With an immersion blender, puree a portion of the corn chicken soup to leave chunks. Add cream. Sprinkle with bacon and crackers when serving. Enjoy your meal!