Creamy Chicken and Corn Soup
6 servings
105 minutes
This creamy chicken and corn soup is the embodiment of comfort and culinary finesse of Italian cuisine. Its origin can be linked to traditional thick soups popular in Italian villages, where cream and broth create a rich, velvety flavor. Tender chicken, baked potatoes, and sweet corn give the dish an amazing balance between richness and lightness. Sherry adds a subtle note of noble spiciness, while herbs provide a pleasant aroma. This soup is perfect for a cozy dinner, warming with its soft taste and airy texture. It is served with crispy bread that complements the creamy tenderness of the dish, turning it into a true gastronomic delight.
1
Take a large pot, heat butter and olive oil in it over high heat. Remove bones, fat, skin from the chicken and slice thinly. Coat in breadcrumbs and fry for 3 minutes until golden brown. Place in a bowl, cover with a lid and put in the refrigerator.
- Butter: 20 g
- Olive oil: 1 tablespoon
- Chicken: 0.5 kg
2
Bake 1 potato and cut it into 1 cm cubes.
- Potato: 1 piece
3
Chop the garlic, leeks, celery, and thyme. Place them in the same pot where the chicken was cooked along with the bay leaf and sauté for 2 minutes or until the leeks are soft (do not let the garlic burn). Add broth, sherry, and 500 ml of water and stir to prevent sticking to the bottom. Add corn and diced potatoes and bring to a boil. Simmer for 1 hour, skimming off foam. Let cool slightly.
- Garlic: 2 cloves
- Leek: 1 stem
- Celery stalk: 1 piece
- Thyme: 0.5 teaspoon
- Bay leaf: 1 piece
- Chicken broth: 1 l
- Sherry: 3 tablespoons
- Corn cobs: 550 g
- Potato: 1 piece
4
Remove the bay leaf and puree the resulting soup. Pour the puree into a clean pot, add cream, chicken, and cook over medium heat for 2-3 minutes, but do not bring to a boil. Season with salt.
- Cream: 200 ml
- Chicken: 0.5 kg
- Chives: to taste
5
Garnish the plate with cream and chopped green onions. Serve with thick crust bread.