Ingredients
1 medium or baby size chicken
1 liter of water
1 onion, cut into 4 pieces
1 tsp of salt
1 coffee cup of butter
1 minced onion
2 frozen bags of corn
1 liter of water
4 cups of chicken stock
Black pepper, to taste
1 cup or more of fresh cooking cream
½ coffee cup of boiled corn kernels
1 ½ coffee cup shredded chicken breast
Instructions
In a large pot, bring 1 liter of water to a boil.
Add the chicken, 1 onion cut into 4 pieces, and
1 tsp of salt. Boil for 40 minutes or until the
chicken is well cooked. Remove the chicken
and strain the stock.
2
3
In a skillet, melt 1 coffee cup of butter. Add 1
minced onion and fry until tender.
3 Add 2 bags of frozen corn to the skillet and boil
the mixture in 1 liter of water over medium
heat for half an hour or until the corn is soft.
4
Transfer the corn and water to a food proces-
sor and blend until smooth. Strain the mixture.
5
NOTES:
6
In a large pot, mix 4 cups of chicken stock with
the purée of corn and boil for 20 minutes. Add
more chicken stock if needed. Adjust the sea-
soning with salt and black pepper.
Just before serving pour in 1 cup or
more of fresh cooking cream and mix well.
Add 1/4 cup or more thinly shredded chicken
breast to the soup along with ½ a coffee cup of
boiled corn kernels.
Boil for 10 minutes. Serve hot
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