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March 2018
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Chicken and Corn w/Hot Pepper Soup

Last weekend was a nice break from the summer heat and I wanted to make soup with some fresh stuff from the garden and farms market.  I had been trolling for ideas the week before and I remembered a recipe I found on Bon Appétit that I wanted to try.  I changed it a bit, even so it is really good!  The broth is rich with layers of flavors and it sings the glories of summer!

  • 1 whole chicken
  • 3 quarts chicken broth, low sodium
  • 4 ears of corn, husked and kernels cut off, keep the cobs
  • 1 yellow onion quartered
  • 1 head of garlic halved crosswise
  • 2 carrot chopped roughly
  • 2 ribs of celery chopped roughly
  • 4 Hungarian peppers or 2 cayenne peppers sliced thin
  • 3 or so sprigs of fresh thyme
  • 6 whole peppercorns
  • 3 bay leaves
  • 1 white or red onion sliced thin (half rings)
  • 2 tsp. kosher salt
  • 1 tsp. Ancho chili powder


prep for corn chicken soup

prep for corn chicken soup

Bon Appétit was really finicky about how they cooked and prepared this soup, they also had a mint salsa that I just didn’t see the point too.  This is a more simple way of making it plus I bulked it up a bit.

If you want to see their version go here.

Put chicken and stock in a large pot, add enough water to cover chicken and bring to a rolling simmer.  Reduce heat to a low simmer and add corn cobs, yellow onion, garlic, carrots, celery, half of the peppers thyme, pepper corns and bay leaves.  Cook for about an hour, skimming any froth that forms.

Remove chicken and let cool a bit, mean while strain broth through a fine mesh colander saving the broth in a large pot.  Discard solids from colander.  Return broth to a low simmer and add Ancho chili powder.

Remove skin from chicken and “pull” meat off bones.  I like bigger chunks of meat for this soup but make them as big or small as you desire.  Discard bones and skin.

When broth is to a simmer again add corn kernels, cook for 3 minutes.  Add white/red onion and the rest of the peppers, cook 5 more until soft but still a bit to them, then add chicken and warm through, about 5 more minutes.  Season with salt and pepper to taste.

chicken corn soup

Serve with tortilla chips, Dos equis beer or a good dry Spanish white wine.  Garnish with cilantro and a lime wedge if desired.

Cook’s Notes:  This broth could be used for almost any chicken stock based soup.  Have fun with it!

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