Sweet corn soup with roasted chicken is perfect to make in the summer when sweet corn is being picked fresh from the fields. Sweet corn adds a starchy thickness to soups, stews, and chowders creating a luxurious, hearty meal. This soup’s bright Mexican flavors make it a fun choice for summer, plus using tons of fresh farm veggies and chicken breast makes it delicious and full of nutrition. We love roasted chicken with local sweet corn for a great summertime meal!
I begin with the backbone to every soup — the stock. A homemade stock is so easy to make while improving the end result exponentially. For my stock, I begin with two small roasted chicken carcasses, one quartered yellow onion (skins still on), one carrot chopped, two celery ribs chopped, two cloves garlic, one tablespoon black peppercorns, two Mexican oregano sprigs, and salt to taste. Once all my ingredients are added to the stockpot, I employ my secret weapon — two ears of sweet corn, kernels and the cobs. Corn cobs give soup stock a wonderful flavor and the starch from the kernels act as a thickening agent. I cover all ingredients with cold water in an eight quart stockpot until the water reaches the top. I place my stock on the stove at medium high heat and boil for about an hour. Once my stock reduces by one third, I strain out all the remnants and set in my refrigerator until the fat coagulates at the top. I skim the fat and set my stock to the side.
I then return back to my stockpot to build my roast chicken and sweet corn soup. I begin by sautéing one medium to large yellow onion, one carrot, and one celery rib in olive oil over med-high heat. Once my aromatics begin to brown, I add one tablespoon chopped Mexican oregano, one chopped red bell pepper, and a chopped jalapeno (optional) and sauté until all the aromatics are soft. I then pour my homemade stock over my aromatics (about two quarts) and simmer for a good 15 minutes. The aromas in my kitchen for this sweet corn soup with roasted chicken are amazing!
Once my soup base is ready, it’s time for the flavor. I add one-half cup of freshly-squeezed lime juice, one-quarter of a cup of chopped cilantro, two full cups of shredded chicken breast, and two full cups of smoky grilled sweet corn that I sliced off the cob. Once that simmers together for a few minutes, my soup is complete. Top with fresh avocado, heirloom tomatoes, more cilantro, and a extra lime wedges.
Roasted Chicken and Grilled Sweet Corn Soup
For the stock:
2 roasted chicken carcasses, meat picked from the bone and set aside
1 yellow onion
1 large carrot
2 celery ribs
2 garlic cloves
2 ears sweet corn, kernels removed and added to the stock
1 tablespoon black peppercorns
2 sprigs Mexican oregano
salt and pepper
For the soup:
1 medium-large yellow onion, diced
1 large carrot, diced
1 celery rib, diced
1 red bell pepper, diced
1 jalapeno pepper, diced
2 tablespoons chopped Mexican oregano
2 cloves garlic, diced
1/2 cup fresh lime juice
1/4 cup chopped cilantro
2 heaping cups shredded chicken
2 heaping cups grilled corn cut from the cob
salt and pepper
sliced cherry tomatoes (garnish)
lime wedges (garnish)