Best 3 Roasted Corn Soup With Chicken Recipes
Delight your taste buds with our tantalizing Roasted Corn Soup with Chicken, a culinary symphony that harmonizes the sweet essence of corn, the savory richness of chicken, and an array of aromatic spices. Immerse yourself in the velvety texture of this soup, where each spoonful unveils a burst of flavors, leaving you craving for more.
This recipe is a symphony of flavors and textures, featuring juicy chicken, roasted corn, sweet bell peppers, and a medley of spices that create a harmonious balance. The chicken is perfectly cooked, retaining its tender texture, while the corn adds a delightful sweetness that complements the savory broth. Each ingredient plays a vital role in crafting a soup that is both comforting and satisfying.
In addition to the main recipe, we also offer variations to cater to diverse tastes and dietary preferences. For those who prefer a vegetarian option, we present a delectable Roasted Corn Soup brimming with the goodness of corn, vegetables, and a flavorful broth. This plant-based version is equally hearty and packed with nutrients, making it a guilt-free indulgence.
For those seeking a creamy and luscious texture, our Creamy Roasted Corn Soup with Chicken is the ultimate indulgence. This variation incorporates a creamy base, enhancing the richness of the soup and creating a velvety smooth consistency. The subtle sweetness of corn and the savory notes of chicken harmonize perfectly, making each spoonful an unforgettable experience.
Explore the diverse flavors of our Roasted Corn Soup with Chicken and its variations. Whether you prefer the classic combination of chicken and corn, the vibrant flavors of a vegetarian version, or the luxurious texture of a creamy soup, we have a recipe that will tantalize your taste buds and leave you craving for more.
ROASTED CORN SOUP WITH CHICKEN
This roasted corn soup is very similar to soups seen in Mexican restaurants. The soup can be blended and used as an enchilada sauce for chicken enchiladas.
Provided by kbfish
Categories Mexican
Time 40m
Yield 8 1/2 cups, 6 serving(s)
Number Of Ingredients 11
Steps:
- Grill chicken breast and chop in to small bite size pieces.
- Thaw frozen corn and pat dry with paper towels. Line a 15x10x1-inch baking pan with foil; lightly grease the foil.
- Spread corn in prepared pan. Bake in a 450 degree F oven for 10 minutes; stir. Bake about 10 minutes more until golden brown, stirring once or twice. Remove from oven; set aside.
- In a 4-quart Dutch oven cook onion, sweet pepper and garlic in hot oil over medium heat for 3 to 4 minutes or until nearly tender. Add the roasted corn, 3 cans of the chicken broth, thyme, and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes.
- In a large screw-top jar combine remaining 1 can chicken broth and the flour. Cover and shake well; stir into soup. Cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute more. Stir in half-and-half; heat through.
- Add chopped chicken and heat through.
- To serve, ladle soup into bowls.
- If enchilada sauce is need for chicken enchiladas, blend the ingredients.
Nutrition Facts : Calories 308.3, Fat 11.6, SaturatedFat 3.6, Cholesterol 38.4, Sodium 916.3, Carbohydrate 32.2, Fiber 4, Sugar 4.7, Protein 20.7
ROASTED SWEET CORN CHOWDER
Provided by Guy Fieri
Time 2h15m
Yield 6 to 8 servings
Number Of Ingredients 37
Steps:
- Preheat the grill to medium-high heat. Put the corn on the grill and cook for 5 to 6 minutes, turning as needed to evenly brown. Remove the corn from the grill and when cool enough to handle, then put corn, stem down in a large bowl and with a sharp knife, remove the kernels, set aside.
- Put the corn cobs into a large stock pot, add the water, chicken stock, salt, pepper, garlic, peppers, cilantro stems, shallots and celery. Put the pot over high heat and bring it to a strong boil. Cook for 45 minutes, then strain the solids. Cool.
- In a medium saucepan, cover the diced potatoes with 3 cups of the cooled stock and bring to a boil over medium heat. Cook until fork tender, about 15 minutes. then remove from heat and set aside.
- In a large stock pot over medium-high heat, add the 4 tablespoons of butter, and once melted, add the diced onions, half of the corn kernels and the peppers. Saute until a golden fond starts to form on bottom of pan, about 6 to 8 minutes. Add the garlic and cook for 1 minute more, stirring frequently. Stir in 3 cups of the stock and simmer for 30 minutes. Cool the mixture for about 5 minutes, then carefully add it to a blender and puree.
- Wipe the stock pot clean, put it over medium-high heat and add the bacon. Cook until crisp, then drain on a paper towel lined plate. Add the remaining 1 tablespoon of butter to the bacon fat, along with the remaining corn. Season with the salt and pepper and saute for 4 to 5 minutes. Add the stock and potatoes and combine well. Stir in the heavy cream, add the corn puree mixture. Heat through and adjust seasoning, if necessary.
- Serve garnished with the cilantro and a dollop of the Chipotle Cream and Spicy Saltines.
- In a small glass bowl, add the cream and beat with an electric mixer until stiff, about 3 to 4 minutes. Add the chipotle, salt and pepper, to taste, zest and lime juice beat until incorporated. Add the cilantro and season with salt, if necessary. Refrigerate covered until ready to use.
- Preheat the oven to 300 degrees F. Fit a baking sheet with a rack.
- Combine all of the spices in a small bowl and mix well. In a separate small bowl, beat the butter with an electric mixer until fluffy. Add the spices and beat until incorporated.
- Spread about 1/2 teaspoon of the mixture gently onto each cracker and set them on the rack in the baking sheet. Once all are done, bake for 5 minutes. Remove and cool. Store in an air tight container.
ROASTED CORN CHICKEN TORTILLA SOUP
I found this delicious recipe in the Chicago Tribune. I served it with rolls and a green salad and it was very satisfying.
Provided by Hey Jude
Categories Lunch/Snacks
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Heat oil in a large pot over medium-high heat; add onion and cook until translucent, about 3 minutes.
- Add garlic; cook 1 minute, add paprika, cumin, chilies and pepper, cook, stirring, 5 minutes.
- Add corn cobs, chicken, tortilla pieces, tomatoes and broth; heat to boil, lower heat and simmer 1 hour.
- Remove the chicken to a platter; cool briefly.
- Pull the meat from the bones; discard bones and skin, reserve meat.
- Strain the soup into a large bowl; pour back into the pot and add lime juice, cilantro and salt.
- Portion chicken meat and corn kernels into serving bowls; ladle soup over.
- Add optional garnishes at the table.
- *roastears of corn in a 400° oven, turning often until they start to brown, about 10 minutes.
- *toasttortillas in a dry skillet over medium heat until starting to brown, about 30 seconds on each side.
Tips:
- For a smokier flavor, roast the corn on the cob directly over an open flame or grill before removing the kernels.
- Use fresh or frozen corn kernels. If using frozen corn, thaw it before using.
- To make the soup creamier, use an immersion blender or regular blender to puree some of the soup before adding the chicken.
- For a thicker soup, add more cornmeal or cornstarch. For a thinner soup, add more broth or water.
- Season the soup to taste with salt, pepper, and other spices, such as cumin, chili powder, or paprika.
- Garnish the soup with fresh herbs, such as cilantro, parsley, or chives.
Conclusion:
Roasted corn soup with chicken is a delicious and easy-to-make soup that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. The soup can be made in advance and reheated, making it a convenient option for busy families. With its smoky flavor and creamy texture, roasted corn soup with chicken is sure to be a hit with everyone at the table.
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