This soup is hearty enough for dinner, but light enough to not feel overly stuffed. Fresh corn makes this meal extra refreshing, but feel free to use frozen corn if you don't have any on hand. You don't often think of eating soup in the summertime, but this rich and creamy soup is acceptable for summer with the mounds of bright, fresh corn that are in it. It's a perfect summer staple. Enjoy!
- 1 large boneless, skinless chicken breast
- 1 tbsp. olive oil
- Salt and pepper, for seasoning chicken
- 2 tbsp. butter
- 1 small onion, finely diced
- 1 celery stalk, finely diced
- 1 medium jalapeño, seeded and diced
- 1 tsp. garlic, minced
- 2 tbsp. flour
- 1 1/2 cups 1% milk
- 1 1/2 cups whole milk
- 3 ears corn, kernels removed (or 1 1/2 cups frozen corn kernels)
- 1 (14 3/4 oz.) can cream-style corn
- 1/4 tsp. salt
- 1/4 tsp. pepper
- Scallion, chopped, for garnish (optional)
Preheat oven to 400 degrees F. Spray a pan with cooking spray. Place chicken on pan and drizzle with olive oil. Sprinkle with salt and pepper. Bake for 35-40 minutes or until chicken is cooked through and juices run clear. Remove from oven and chop into bite-size pieces. Set aside.
Meanwhile, melt butter in a large pot. Add onion, celery and jalapeño. Cook for 4-5 minutes or until onions are tender. Add garlic and cook for an additional minute.
Add flour and stir to combine. Cook for one minute. Slowly drizzle in milk and continue stirring until thickened.
Add corn, cream-style corn, salt, pepper and cooked chicken.
Bring to a boil and cook for 15 minutes, stirring often. Serve immediately or at room temperature. Garnish with scallions, if desired.
Source: SK Original