I grew up in a valley that is a plentiful farming community. I sometimes call myself a produce snob. Some fruits and vegetables I just refuse to buy in the grocery store either because of the price or I know that it is no where close to local produce. When corn is in season in the valley it is wonderful. I always take advantage of the deals the farmers have going on, such as 10 ears for a dollar! You can really only eat corn on the cob for so long. I cut the kernels off of the cob, measured it and then froze it in a Ziplock bag. This recipe helped me use some of that delightful frozen corn. My husband loved this soup and asked for it again shortly after we had it.
Source: Everyday Food Magazine
- 1 tablespoon butter
- 1 scallion, white and green parts separated, thinly sliced
- 1 medium carrot, halved lengthwise and thinly sliced
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- coarse salt and ground pepper
- 1 cup cooked chicken, cubed
- 1 baking potato, peeled and cut into 1/2-inch pieces
- 1 package (10 ounces) frozen corn kernels
- 1 can (14.5 ounces) reduced-sodium chicken broth
- 1 cup milk
- In a medium saucepan, melt butter over medium heat. Add white part of scallion, carrot, chili powder, and oregano; season with salt and pepper. Cook, stirring occasionally, until scallion is soft, about 2 minutes. Add potato, corn, ,chicken, broth, and milk.
- Bring to a boil over medium-high, and reduce to a simmer. Cook until potato is easily pierced with the tip of a knife, 15 to 20 minutes. Stir in green part of scallion, and season with salt and pepper. Refrigerate in an airtight container up to 1 day.