A light soup that looks and tastes creamy, with no cream.

Ingredients

1	pound chicken breast, fresh
6	cups chicken broth, low sodium
3	cups corn, fresh
1/2	cup onion
1/2	cup celery
1/4	tsp pepper

Directions

1. Dice the chicken
   
   
2. Working over a bowl, cut the kernals from the corn, scraping the cobs with the back of a knife to extract the milky juices. Yield 3 cups
   
   
3. Put the onion, celery and the corn into the chicken broth in a pot
   
   
4. Simmer for 10 minutes.
   
   
5. Put half the soup in a blender and puree until smooth. Return to the pan.
   
   
6. Put the chicken into the pot and simmer, covered for 10 minutes.
   
   
7. Taste and adjust the seasonings
   
   
8. Serve with freshly groung black pepper and fresh minced parsley
   
   

Categories

Soup

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Very high in niacin High in phosphorus High in selenium High in vitamin B6

Bad points High in sodium