sweet corn chicken & rice soup {summer soups}

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Three cheers for summer sweet corn!! I cannot resist the fresh summer ears, not to mention the sales, and I think I buy about 6 ears every time I leave the home! I’ve been putting corn in all of my recipes to keep up with my supply. One of my favorite places to put corn is in soup and this recipe exploits corn’s best sides, in both cooked and raw form. The richness of cooked corn paired with the bright and fresh raw? Dynamite. This is absolutely one of my favorite soup recipes!

chicken corn rice soup serrano

This soup began as a chicken corn chowder but I wanted to add some heat and depth of flavor. I also decided to swap the potatoes for rice because that feels more appropriate for summer. For the heat, I added a whole serrano pepper to the pot which pairs amazingly with the sweet corn, and topped with fresh cilantro? Killer.

chicken corn rice soup

I’m all about recipe hacks and pantry staples, and since I make soups so often, I keep a lot of HERB-OX from Hormel Foods on hand. I am always running out of liquid stock so bouillon cubes are a complete lifesaver. They add incredible flavor and pack a punch of seasoning. Just one chicken cube flavors a whole cup of water to create chicken stock in an instant. HERB-OX also comes in granule form, an easy way to add extra flavor to a variety of dishes. These products are secret weapons for us home cooks who are low on time or pantry inventory!

For lunch yesterday I served the sweet corn, chicken and rice soup with homemade black pepper biscuits. There isn’t anything much better than a broth-soaked biscuit! This soup gives me a Mexican feel so the adults also were served a coconut lime margarita. perfect. lunch.

chicken rice sweet corn soup recipe

coconut lime margarita

There are a couple tricks to really maximizing the flavor of corn. Once you slice the corn off the cobs, don’t throw the cob away! First, you will want to draw the “milk” out of the cob by simply running the back of your knife over the cob. You will be amazed at the amount of flavor that comes out of something we usually just throw away!

how to milk a corn cob

Another way to infuse the soup with maximum corn flavor is to break the cobs in half and put them in the pot during the simmering stage. Remove before serving. Now you have one super corny soup!

chicken corn rice soup recipe

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sweet corn chicken & rice soup

  • 6 ears sweet corn
  • 2 chicken breasts, cubed
  • 1 cup uncooked rice, cooked
  • 1 vidalia onion, diced
  • 2 celery stalks, diced
  • 2 garlic cloves, smashed and diced
  • 1 serrano chile
  • 3 Tbl butter
  • 3 Tbl flour
  • 6 Herb-Ox chicken cubes
  • 6 cups water
  • 2 bay leaves
  • 1 tsp dry oregano
  • 1 tsp cumin
  • pepper and salt, to taste
  • fresh cilantro, chopped
  • green onions, chopped
  1. Melt butter in a stock pot over medium heat. Saute onion and celery until soft. Add in corn kernals from 3 ears for 3 minutes, then add in garlic and saute 1 more minute. Add in the flour and cook for 3 minutes, stirring.
  2. Pour in water. Add Herb-Ox cubes, bay leaves, spices and whole serrano chile. With the back of your knife, release the milk from the cob over pot. Snap two cobs in half and add to pot. Bring to a boil, reduce to simmer.
  3. Add in chicken breasts and simmer until meat is cooked through and tender, about 20 minutes. Season to taste. Remove bay leaves, serrano pepper and corn cobs.
  4. Garnish with fresh cilantro and green onion. Enjoy!

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