There's nothing quite like fresh summer corn - sweet, juicy, and bursting with flavor. This soup captures that summertime magic, pairing it with tender chicken for a bowl that tastes like sunshine. Make this when corn is at its peak and you'll understand why it's a summer favorite.
The secret weapon? Use the stripped corn cobs to make a quick stock that intensifies the corn flavor. Nothing goes to waste, and your soup will have unbelievable depth.
Fresh Corn Tips
- Season: Best July through September
- Selection: Tight, green husks
- Freshness: Sugars convert fast
- Use cobs: Make corn stock!
Summer Additions
- Fresh tomatoes
- Zucchini
- Green beans
- Fresh basil
Serving Suggestions
- Fresh chives
- Crumbled bacon
- Lime wedges
- Perfect for BBQ season
Chicken Soup with Corn
Sweet summer soup with fresh corn.
Nutrition per serving
275Calories
28gProtein
24gCarbs
8gFat
3gFiber
8gSugar
Ingredients
Instructions
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Make corn stock (optional). Add stripped corn cobs to broth. Simmer 15 minutes to extract flavor. Remove cobs and discard.
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Sauté vegetables. Melt butter in a large pot over medium heat. Add onion and carrots. Cook 5 minutes. Add garlic and thyme. Cook 1 minute.
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Cook chicken. Add broth and chicken breast. Bring to a simmer. Cook 20 minutes until chicken is cooked through. Remove and shred.
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Add corn. Add corn kernels to the pot. Cook 5 minutes until tender. For creamier soup, mash some kernels against the side. Return shredded chicken.
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Serve. Season with salt and pepper. Ladle into bowls and garnish with fresh chives.
Recipe Notes
- Off-season: Frozen corn works when fresh isn't available.
- Creamy version: Add cream for corn chowder style.
- Southwest style: Add jalapeño, lime, and cilantro.
- Storage: Refrigerate 4 days. Freezes well for 3 months.
