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Pureed Corn Soup with Chicken and Asparagus Tips

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(Recipe ID: 346)

Serves 6

Preparation time: 1 hours; Cook time: 2 hours

Source: Chef Joseph Lowery

Low fat, nutritous and excellent flavor.


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  • 4 Cloves garlic
  • 3 cups Fresh corn (about 6 medium ears)
  • 9 cups Vegetable or chicken stock
  • 2 tablespoons Unsalted butter
  • 1 tablespoon Flour
  • 1 tablespoon Coarsely ground red pepper
  • 2 Whole chicken breasts (about 1 pound)
  • 1 tablespoon Extra Virgin Olive Oil *
  • 3/4 cup Asparagus tips
  • 1/2 cup Low-fat milk
  • 1 Tablespoon Cornstarch
  • 1 teaspoon Soy sauce
  • Fresh cilantro leaves for garnish


  1. Mash and mince garlic. 
  2. Slice the corn from the ears.
  3. Heat vegetable or chicken stock to a simmer.
  4. Heat butter in a large soup pan, and add garlic and fresh corn together. 
  5. Saute' over medium heat, stirring frequently, for 7 minutes.
  6. Do not let the corn stick to the pan.
  7. Add flour and red pepper and continue stirring and cooking 5 minutes.
  8. Add simmering stock to corn and cook covered over medium-low heat 1 1/2 hours.
  9. While soup is cooking, skin and bone chicken breasts.
  10. Cut chicken into small cubes.
  11. Heat olive oil in a saute' pan and add chicken cubes.
  12. Cook 4 minutes over medium heat.
  13. Add asparagus tips and cook 4 or 5 minutes longer, until chicken is done, but do not allow asparagus to get mushy. 
  14. Remove from heat and set aside.
  15. When soup has cooked 1 1/2 hours, remove from heat, uncover, and allow to cool 15 to 20 minutes.
  16. Puree and strain and return to soup pan. 
  17. Add chicken and asparagus and bring to simmer.
  18. Combine milk, cornstarch, and soy sauce and blend with your fingers. 
  19. Pour into simmering soup and cook 10 more minutes, stirring frequently.
  20. Add salt to taste.
  21. Serve in warmed bowls, and garnish with a few leaves of cilantro.

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