photo credit: cocoamommy
- 6 ears fresh corn
- Salt and freshly ground black pepper to taste
- 4 slices bacon (preferably thick-cut), chopped into 1/4-inch pieces
- 1 onion, chopped
- 4 cups low-fat milk
- 1 tablespoon cornstarch
- 1/4 cup chopped fresh parsley
- 1 cup shredded leftover chicken
1. Shuck the corn, then stand each ear up in a bowl and use a knife to scrape off the kernels; set aside. Put the cobs, 1 cup water, and a sprinkle of salt and pepper in a 4-quart pot with a tight-fitting lid over medium-high heat. Bring to a boil, then lower the heat so the water bubbles gently, cover, and cook for 20 to 30 minutes. Leave the cobs in the pot until you are ready to make the soup, then discard them, reserving the corncob stock.
2. In the last few minutes of cooking the corn, add 1 cup shredded leftover cooked chicken.
3. Meanwhile, in a large skillet over medium heat, cook the bacon until it begins to render its fat and turns golden-brown, about 4 to 6 minutes. Add the onion and cook, stirring occasionally, until soft, another 5 minutes or so.
4. Add the milk, reserved corn kernels, and bacon and onion to the stock, and bring to a boil; lower the heat so that the soup bubbles gently. Cook, uncovered, stirring frequently to prevent scorching, until the corn is tender, about 10 minutes.
5. Whisk the cornstarch in a small bowl with 2 tablespoons water until smooth. Add to the soup, stirring until the soup thickens, about a minute. Taste, adjust the seasoning, garnish with parsley, and serve. **
*recipe credit: Parents Magazine
** I used Perdue Selects Grilled Chicken which is about 9oz . Next time I will use low-fat Lactaid instead of low-fat regular milk. I also seasoned with seasoning salt, garlic powder and onion powder for taste at the end.