I have a beautiful picture of this soup on my Farmer’s Almanac Calendar. This recipe looked easy, so we decided to try it. We changed it a bit, adding more seasoning and it came out pretty good!
3 cups corn, divided
3 cups chicken broth, plus a little extra for the puree
2 Tablespoons olive oil
1 1/2 cups cooked chicken, diced ( we used a rotiserrie chicken)
1 medium onion, diced
2 stalks celery, diced
3 Tablespoons flour
2 medium potatoes, diced
1 cup half and half
1 teaspoon salt
Pepper to taste
1/4 teaspoon cayenne pepper
In a food processor or blender, puree 2 cups of the corn. Add a little chicken broth to get the desired consistency.
Chop the onion and celery.
Add 2 Tablespoons of oil to a large stockpot, turn the heat on to medium-high. Place the onions and celery in the pot and saute about 5 minutes, until softened. Sprinkle the flour over all. Add the chicken broth and stir.
Next comes the diced potatoes and pureed corn.
Cook about 15 minutes until the potatoes are soft. Add salt, pepper and cayenne.
Add the cooked chicken and half/half, heat through gently and serve.