If you're looking for a comforting and hearty meal that's perfect for chilly evenings, then this creamy corn soup with chicken is the perfect recipe to try.
30ouncescanned corn drained (see note below for fresh corn alternative)
1teaspoondried oregano
1teaspoonground cumin
¼teaspoonsmoked paprika
¼teaspoonfreshly ground black pepper
¼teaspooncayenne pepper
3cupscooked chicken chopped bite-size
¾cupheavy cream
2-3teaspoonskosher salt TASTE the soup first and reduce this amount if you are using store-bought stock
Instructions
Melt the butter in a large pot over medium-high heat and saute the garlic until fragrant, about 1 minute. Add the chicken stock, tomatoes, green chile, corn, oregano, cumin, paprika, black pepper, and cayenne pepper. Bring to a boil.
Reduce to a low simmer and add the chicken. Let it warm for a few minutes and then stir in the cream. Taste the soup and add salt as needed. Remove from the heat and serve.
Notes
FREEZER MEAL: This soup freezes well and can be reheated in the microwave straight from the freezer or allowed to thaw in the refrigerator and then reheated on the stove or in the microwave. I store it in two-cup containers for easy lunches.Fresh corn may be substituted for the canned corn in this recipe if you are fortunate enough to have it on hand. You'll need approximately 4 cups of corn kernels removed from the cob.