Corn & Chicken soup

Corn soup ( leftovers can go with your Chicken dish for sauce)

6 Corn on the cob

2 Cans of Cream of corn

2 Celery Stalks

1 large onion/ 2 Medium onions

1 Head of garlic

1 Whole chicken/ Leg Quarters

Bay leaf

Thyme

Salt

Pepper

Equipment

1 large Pot

1 Cleaver

1 large bowl

Method

You need to disassemble the chicken, you want to cut the legs, wings and breasts off. Once you’ve taken those off, cut each body part into three pieces. Your breasts you cut into as many cubes as you can. The chicken back should be used as well but that’s subjective. Season them with salt (seasoning salt if you have) and black pepper and leave it to sit.

Get your corns, now whether you want it to be all kernels or a bit of both is up to you. I cut mine in half and ran my knife down the side to take the kernels off. I took maybe three corn on the cob and cut them into small quarters.

Now to do your onions and celery, chop them into small pieces & save a place for them in a small bowl

Grab your garlic use same description as in other recipe using your hand and peel them, you can either chop them really fine or run it through your blender with some oil. Get your pot, pour some oil in there, and drop your garlic into it then turn the heat on low/medium. You want to slowly cook the garlic until it turns golden brown, reason being this would bring out the true flavor of garlic and its sweetness. Once you’ve done that then add your celery and onions into your pot , season lightly with salt and pepper. Cook them until you can’t smell that strong harsh smell from onions. Once that’s all done then add your corn , season again lightly with salt and pepper. Open your cans of corn and add them to your soup, then get your bay leaf and thyme and add them to it also. Get your pieces of chicken in there and fill with water, about 1 or 2 inches above the chicken is just fine. You want to bring your soup to a boil then turn it down to a simmer, once simmering you will get a brown foam on top of your soup. Be sure to skim your soup until there is no more foam on top.

Constantly taste your soup, look for the taste of your corn, a little chicken, and most importantly taste for salt.

The soup should cook for maybe an hour, but then again that depends on how thick you want your soup and how much flavor it has. The longer you keep the pot cooking is the more it will thicken,  don't forget to stir your soup or else it will catch on the bottom.