If you, like me, have encountered individuals who claim they despise soup, it is highly plausible that you, like me, decided in that moment to remove said individuals from your life. That might be perceived as a rather drastic choice, but personally, I’m not saving space for any soup haters in my own circle. Life is simply too short for that sort of piss-poor attitude.
Soup is the shit, and anyone who disagrees arguably hasn’t had a decent bowl of soup in their life to profess such lunacy. I have my favourites as much as the next person, but soup seems to hit different during the winter months, and when it’s chilly outside, I prefer a heartier soup to a lighter one.
I came across a recipe for Creamy Chicken and Corn Soup from soupaddict.com and knew I had to share because it looks and sounds positively fantastic. Check out the recipe:
“Ingredients
- Salt and freshly ground black pepper
- 2 tablespoons butter
- 1 leek , cleaned and chopped, white and light green parts only
- 2 cans cream style corn (about 30 ounces total)
- 1 tablespoon soy sauce
- 1/2 teaspoon red pepper flakes
- 3 1/2 cups chicken broth
- 1 1/2 tablespoons cornstarch
- 3 cups rotisserie (or leftover) chicken, shredded
- 1 green onion (scallion) sliced thinly
- Chili oil or hot sauce
“Instructions
- Heat the butter in a 3- or 4-quart soup pot over medium. Stir in the leeks and saute until softened, about 4 minutes.
- Add both cans of corn, followed by 1/2 teaspoon of salt, 1/4 teaspoon black pepper, the soy sauce, and red pepper flakes.
- Measure 1/2 cup of the broth into a microwave-save bowl or pyrex measuring cup and set aside.
- Pour the remaining chicken broth into the pot and stir well. Raise the heat to medium-high and let the soup come up to a simmer.
- Heat the 1/2 cup of broth in the microwave on high for 1 minute. Spoon the cornstarch on top of the hot broth and whisk until smooth. Add to the soup.
- Simmer the soup for about 5 minutes, to give the cornstarch time to thicken the broth. Skim off any thick foam that rises to the surface.
- Reduce heat to low, add the shredded chicken and let warm through for several minutes.
- Ladle the soup into bowls and top with the green onions and your favorite spicy condiment (mine is chili crisp and hot honey),” the recipe states.
I think tucking into a bowl of this sounds pretty damn great.
ontheedgeofeverything 