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
A sweet summer soup featuring tender chicken and fresh sweet corn. Comfort meets sunshine in every bowl.
Nutrition per serving
275 Calories
28g Protein
24g Carbs
8g Fat
3g Fiber
Ingredients
Instructions
- . Cut corn from cobs. Make stock with cobs.
- . Sauté vegetables. Add broth and chicken.
- . Shred chicken. Add corn.
- . Serve 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.