Here’s a perfect soup for cold fall nights. Adding the corn cobs to the pot along with the kernels amps up the sweet corn flavor.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Great soup. I did 2 chicken breasts on the grill instead of 1/2 # sautéed but otherwise no changes. Loved it.
I made this for a luncheon with old friends and everyone loved it. I couldn't believe how easy it was. I actually cheated a bit - I bought a rotisserie chicken at my local grocery store (already cooked) and used the meat from that for the chicken saving the step of cooking it. It was wonderful! I also froze the leftovers and it thawed and was excellent the second time around too.
My family loved it! I make a lot of soup and had my doubts considering it took half an hour start to finish. It was delicious and not heavy. High in fat, yes, but also high in protein, and we balanced it out over the week with other dinner recipes lower in fat. Comfort food - I'll make this again!
Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?